For the past few days I have been pondering what to make for Sunday dinner.  On Friday we declared it would be Seafood Lasagna. 

As I prepared to head to the grocery store on Sunday morning, there was an abrupt change of plans.  “You know what, pick up a Ribeye for dinner.  That would be a lot easier than the lasagna.” 

As you wish.  Hmmp.  Since when has easy been my reason for cooking?  

Have you got time for a funny story?

After I picked out a nice bone-in Ribeye steak I headed to the seafood counter. 

I’ll have “about a half a pound of shrimp” and then stopped my fish counter guy at one handful, that’s plenty.  

I’ll have two sea scallops.  I apologized, he interrupted me and said “no no, it’s okay.  I had a lady last week buy one scallop.  One? What happens if you mess it up?  At least you’re buying a spare.” 

Then I asked for one crab cake.

That’s actually not the funny story.  And I’m not sure it’s all that funny unless you’re a food blogger or a professional chef.

By this point he had to ask. 

“So, what you making?” 

I told him I was making Seafood Lasagna Roll-Ups, to serve as an appetizer.  His response…. “Okay.  Have you considered a Gratin?”

Was he trying to tell me that this roll-up concept was a bad idea?  What part of it didn’t he like? 

Next thing I know he flops his “bible” on the counter.  No, not THE Bible, his bible.  The Flavor Bible. 

He went on to share that he had worked as a sous chef and had a passion for cooking.  We talked a little more about where I was taking my lasagna with the jalapeno alfredo sauce, etc.  We were digging each other.  And then I blew it.

I said “I’m a actually a food blogger.” I’m sure with a big grin on my face, drooling with a sense of accomplishment.  This is the funny part. 

He said, “I think I’m supposed to hate you.”  Oh (jaw drops) Um, well…can I just have my crab cake and I’ll be on my way.

Food Bloggers

Fellow food bloggers, are we ‘blogger types’ ridiculed by real chefs?  Have I been living under a rock?  Is it because we butcher (not literally) classic recipes and make them our own?  Is it because we encourage people to get into the kitchen, find their passion, and share it with their families….at their own kitchen tables?

Who knows?  Unless you do, in which case please comment below and fill me in. 

What I do know is that when I presented individual Seafood Lasagna Roll-Ups my family was quite happy.

And as for these roll-ups, I’m not sure my idea of making them cute and standing them on end was the best idea, as the filling ingredients gravitated to the bottom.  It did create a fun slightly crispy ruffle around the top though. 

Tonight we are having the remaining four as dinner.  I’m going to lay our Seafood Lasagna Roll-Ups down when I reheat them.  Either way will be fine. 

Remember comfortable, complete, and happy.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Seafood Lasagna Roll-Ups

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Jalapeno Alfredo Sauce…

• 2 jalapenos finely diced
• 1 shallot finely diced
• 2 Tbl. flour
• 4 Tbl. butter
• 2 cups heavy cream
• 1 1/2 cups grated Parmesan cheese
• 1/2 tsp. freshly grated black pepper
• 1/2 tsp. garlic powder
• salt to taste

For the Lasagna…

• 6 dried lasagna noodles prepared according to package instructions
• 1 Tbl. butter
• 12 medium shrimp peeled & deveined, cut in half
• 4 ounces crab meat
• 2 large sea scallops sliced in thirds
• 2 cups fresh spinach leaves
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Instructions

For the Alfredo Sauce…

• Finely dice jalapeno and shallot. Melt butter in a large skillet, sauté fine diced jalapeno and shallot for 2-3 minutes. Dust with flour and sauté an additional 1-2 minutes until mixture is bubbly.
• Whisk in heavy cream and bring to a boil. Remove from heat; stir in Parmesan cheese, black pepper and garlic powder. Whisk to combine. Season with salt to taste. Reserve.

For the Lasagna…

• Prepare the noodles according to package instructions. Rinse under cool water; reserve.
• In a large skillet melt butter. Sauté spinach until wilted. Remove to paper towels. Add shrimp, scallops and crab meat to skillet and sauté for 3-4 minutes until opaque and cooked through; reserve.
• Preheat oven to 350 degrees. Butter a small casserole dish.

To Assemble…

• Line a large flat surface with parchment paper. Line up lasagna noodles in a row. Have sauce, cooked seafood and spinach, and cheese at hand. Spoon about 1/4 cup of Alfredo sauce onto each noodle and spread.
• Alternately top with a shrimp, cooked spinach, scallop slice, spinach, crab meat, spinach, and a shrimp. Sprinkle each with a good handful of grated mozzarella and parmesan cheese. Roll each noodle and stand or lay in casserole dish. Repeat with remaining 5 noodles. Spoon remaining alfredo sauce over rolls.
• Bake for 30 minutes until top is golden brown and bubbly. Allow to rest 10 minutes before serving.

The post Seafood Lasagna Roll-Ups appeared first on Lemony Thyme.

We, like many of you, enjoy Black-eyed peas or beans, collard greens cooked with ham, and golden cornbread on New Year’s Day. These are after-all good luck foods and lord knows we need all the luck we can get these days.

When I peered into my refrigerator this morning, various bins & containers stared back at me, as if to say “pick me, pick me.” This is a classic eat out of the fridge/pantry recipe. It’s intended to be adapted to ingredients already on hand.

Soup Ingredients & Variations

• Veggies & aromatics – as with most of my soups, I began with diced onion, carrot and garlic. If I had celery I would have added that as well.
• Greens – next came leftover collard greens from New Year’s Day. I also included fresh spinach. Kale or cabbage would have been great additions as well.
• Beans – I chose a can of white beans, but black eyed peas, pintos or your favorite bean works!
• Ham (optional) – our collards had small chunks of ham. You could use ham or bacon or omit for a vegetarian version.
• Broth – I had homemade veggie stock in the freezer. You could use vegetable or chicken broth.
• Seasoning – a little soy sauce (or coconut aminos for GF version) and apple cider vinegar gave this broth a nice umami finish.
• Rustic croutons – I had a nice hunk of Fire Roasted Cheddar Golden Cornbread begging to be included, so I cubed it up and toasted in the oven for about 10 minutes.

Building the Soup

• If serving with rustic cornbread croutons, lay cornbread cubes on a baking sheet and bake at 400 degrees F. for 10 minutes, turning over midway through cooking.
• In a heavy pot or dutch oven, sauté diced onion and carrots in a little olive oil until just tender.
• Stir in a clove or two of garlic and cook an additional minute.
• Add in chopped collard greens (or kale or cabbage), cubed ham (if using), and veggie broth.
• Simmer until collards are tender.
• Add beans and heat through.
• Season with apple cider vinegar and soy sauce (or coconut aminos).
• Finish with a couple handfuls of fresh spinach.
• Serve in big bowls topped with cornbread croutons

Beneficial Heart Healthy Ingredients

• This soup is packed with heart healthy leafy greens which provide our bodies with minerals and vitamins. They’re also high in nitrates which are shown to open blood vessels, encouraging healthy blood flow.
• Beans are also a heart healthy choice, as studies show they can help to reduce cholesterol. If using canned beans look for low sodium or at minimum rinse before adding to your soups.
• Lastly, when making soup from scratch you are able to control the amount of sodium. Homemade Chicken Broth or Vegetable Broth are not only economical, but they are a great alternative to boxed or canned broths which tend to have high sodium levels and often contain msg.

As for this incredibly flavorful and satisfying Rustic White Bean & Greens Heart Healthy Soup, I’m serving up big bowls full for lunch! But it also makes a delicious Meatless Monday Meal (omit ham).

And for January, also known as National Soup Month – I hope delicious soups grace your tables all month long. Wishing you heart health and happiness in the New Year!

Looking for soup recipe inspiration? Check out our 50+ Homemade Soup Recipes Roundup!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Rustic White Bean & Greens Heart Healthy Soup

As for this incredibly flavorful and satisfying Rustic White Bean & Greens Heart Healthy Soup, I'm serving up big bowls full for lunch!

Course Soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the White Bean & Greens Soup

• 1 Tablespoon olive oil
• 2 carrots diced
• 1 small onion diced
• 2 garlic cloves minced
• 2 cups collard greens, kale and/or cabbage chopped
• 1/2 cup cooked ham (optional) diced
• 1 can white beans, pinto beans, black eyed peas, or favorite beans rinsed and drained
• 4 cups low sodium chicken or vegetable broth
• 1 Tablespoon coconut aminos (or soy sauce) or to taste
• 1 Tablespoon apple cider vinegar or to taste
• 2 cups fresh spinach leaves optional

For the Cornbread Croutons

• 1 cup cubed cornbread

Instructions

For the Soup

• In a 2 or 3 quart heavy pot or dutch oven, heat olive oil over medium heat. Add diced carrot and onion and sauté until just tender, about 7-10 minutes. Add garlic and cook an additional minute.
• Add collard greens (or kale or cabbage) and saute another 10 minutes or until just tender. Add ham (if using), rinsed beans and broth. Bring to a gentle simmer. Add coconut aminos (or soy) and apple cider vinegar, adjust to taste. Finish by adding fresh spinach just before serving.
• Serve in big bowls topped with cornbread croutons (optional).

For the Cornbread Croutons

• Preheat oven to 400° F. Cut cornbread into 1-inch cubes. Spread in a single layer on a baking sheet. Bake for 10-12 minutes, turning halfway through cooking time.

The post Rustic White Bean & Greens Heart Healthy Soup appeared first on Lemony Thyme.

Which was a good thing, because the Oven-Baked Bang Bang Chicken Wings were already in the oven! That’s how we roll.

If we don’t have an ingredient or element of a recipe my first thought is always “how do you make that from scratch?”

In this case, a key ingredient in Bang Bang Sauce is Thai Sweet Chili Sauce.

There’s an addictive quality to sweet and spicy foods. And salty sweet too. Our tastebuds clearly enjoy getting a workout.

Here’s how the Easy Homemade Thai Sweet Chili Sauce came together!

To begin, bring water and rice wine vinegar to a boil. Then add sugar, ginger, garlic, red pepper flakes, and ketchup and boil for 5 minutes. Remove from the heat and add in cornstarch and whisk until well combined. Return mixture to a boil over medium heat and allow to cook down for an additional 7-10 minutes.

Thai Sweet Chili Sauce has the right balance of acid, sweet and heat. It’s a wonderful dipping sauce (good-bye Duck Sauce) and pairs perfectly as a glaze with baked salmon, stir-fried shrimp, or fried chicken!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Easy Homemade Thai Sweet Chili Sauce

Thai Sweet Chili Sauce has the right balance of acid, sweet and heat. It’s a wonderful dipping sauce (good-bye Duck Sauce) and pairs perfectly as a glaze with baked salmon, stir-fried shrimp, or fried chicken!

Course Sauce

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 cup water
• 1 cup rice vinegar
• 1 cup sugar
• 2 Tablespoon fresh grated ginger or 1 tsp. ground ginger
• 2 minced garlic cloves or 1 tsp. garlic powder
• 1 Tablespoon ketchup
• 1/4 teaspoon red pepper flakes
• 2 Tablespoons cornstarch
• 1/4 teaspoon natural red food coloring optional

Instructions

• Bring water and rice vinegar to a boil. Whisk in sugar, ginger, garlic, ketchup, red pepper flakes and bring to a boil. Simmer for 5 minutes then remove from heat. Whisk in cornstarch, then return to a boil and cook down for 7-10 minutes until reduced by almost half. Store in a jar in refrigerator for up to a week.

The post Easy Homemade Thai Sweet Chili Sauce appeared first on Lemony Thyme.

As we head squarely into soup season this creamy delicious pot of love deserves to be on rotation.

Yes this soup is loaded with tender chicken and rice.

Making the Soup

However it is the signature ingredients (Avgo-lemono = egg + lemon) that give this comforting soup it’s fresh bright flavor and soothing creamy finish.

When time permits, begin by making a big batch of Homemade Chicken Broth. I even do this a day or two in advance. Then I have some for the soup pot and some for the freezer.

To make this classic Greek Chicken & Rice Soup, begin with a mirepoix sautéed in olive oil. Then add garlic and fresh parsley, followed by good quality chicken stock.

When the broth comes to a gently boil, add rice and simmer until just tender. Then juicy chicken meat is added along with fresh squeezed lemon juice.

Tempering the Eggs

The one important step in making this soup is tempering the eggs before adding them to the hot broth. We don’t want our eggs to scramble in the hot liquid.

To do this, beat eggs in a small bowl. Add a ladle full of the hot soup to the egg and whisk quickly. Then return this mixture to the soup pot, whisking continuously until well combined.

The result is a silky broth loaded with tender chicken and rice, with a kiss of lemon.

There’s no reason not to bring the Greek Islands into your kitchen with this delightfully fresh and beautiful soup.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Agolemono (Greek Chicken & Rice Soup)

Greek Chicken & Rice Soup, also known as Avgolemono, is a wonderfully hearty soup with fresh bursts of lemon throughout.

Course Soup

Cuisine Greek

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 Tablespoon olive oil
• 1/2 large onion, about 1 cup fine diced
• 3 carrots, about 1 cup fine diced
• 2 celery stalks, about 1 cup fine diced
• 2 garlic cloves minced
• 2 Tablespoons fresh parsley fine chopped
• 8 cups chicken broth
• 1 cup rice triple rinsed
• 2 lemons, juiced about 1/2 cup
• 3 cups cooked chicken, cubed or shredded 2 breasts or a rotisserie chicken
• 3 eggs
• salt & pepper to taste

Instructions

• Over medium heat, heat olive oil in large dutch oven or soup pot. Add onion, carrot and celery and saute until just tender, about 5-7 minutes. Add garlic and parsley and cook an additional minute. Add chicken broth and bring mixture to a gentle boil. Reduce heat to low, add in rice and simmer for 20 minutes or until rice is tender. Stir in lemon juice and cooked chicken and heat through.
• To temper the eggs, beat eggs in a small bowl. Add one ladle of hot soup broth to eggs and whisk quickly. Return egg/broth mixture to soup pot and whisk to combine. Remove from heat. Season with salt & pepper to taste.

The post Avgolemono {Greek Chicken & Rice Soup} appeared first on Lemony Thyme.

You know I love to roll my favorite flavors into Meatballs of Love!

The warm Indian spices found in Butter Chicken were the perfect pairing for meatballs. And the sauce is pure heaven!

The Curry Spice Blend

Curry in its most basic form is a type of sauce used in Indian cooking. These sauces or gravies are seasoned with a blend of spices, typically including cumin, turmeric, coriander and others like garam masala (which is a blend on its own) and chili powder.

I’ve found preparing the curry spice blend first when making a recipe like this to be a great time saver. Measure once, use twice.

We’re going to incorporate the same seasoning blend in the meatballs and the curry sauce.

• Ground cumin
• Garam masala
• Ground coriander
• Turmeric
• Red chili powder
• Salt

The Chicken Meatball Ingredients

Ground chicken is a wonderful protein that loves big bold flavors. The meatball ingredients come together quickly!

• Ground chicken
• Onion
• Garlic
• Ginger
• Curry Spice Blend
• Egg
• Panko breadcrumbs

Meatball Preparation

• Mix all the meatball ingredients (except chicken)
• Then add the ground chicken and mix until just combined
• Roll into 1 1/2″ meatballs
• Place on a parchment lined baking sheet
• Bake the meatballs at 400 degrees F. for 20 minutes

The Butter Curry Sauce Ingredients

Like Chicken Tikka Masala, the curry sauce is savory with hints of ginger and garlic. However Butter Chicken also brings a smooth buttery consistency.

• Ghee
• Onion
• Garlic
• Ginger
• Curry Spice Blend
• Tomato paste & sauce
• Chicken broth
• Cream or coconut milk
• Butter
• Salt & sugar to taste

Butter Curry Sauce Preparation

• The sauce begins by sautéing grated onion with melted ghee or butter for 4-5 minutes
• Then the garlic & ginger are added and sautéed for an additional minute
• Add the curry spices and cooked off for a minute
• Add the tomato paste and tomato sauce along with a little chicken broth to bring the ingredients together

• The sauce is then blended until smooth and returned to the pan
• The cream and butter are whisked in
• A final seasoning of salt and a touch of sugar to taste bring the sauce together
• Serve meatballs over basmati rice, covered in curry butter sauce, garnished with fresh cilantro

This sauce is fragrant and full of spice flavor without heat. It’s luscious served over a bed of basmati rice topped with the tender butter chicken meatballs.

Simple Butter Chicken Meatballs over Basmati Rice is on our comfort food rotation!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Simple Butter Chicken Meatballs Over Basmati Rice

The warm Indian spices found in Butter Chicken were the perfect pairing for meatballs. And the sauce is pure heaven!

Course Entree

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Curry Spice Blend

• 1 1/2 Tablespoons garam masala
• 1 1/2 Tablespoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons red chili powder
• 1 1/2 teaspoons turmeric
• 1 1/2 teaspoons salt

For the Chicken Meatballs

• 1 pound ground chicken
• 1/4 cup grated onion squeezed dry in kitchen or paper towel
• 3 cloves fine minced garlic
• 1 Tablespoon grated ginger
• 2 Tablespoons Curry Spice Blend see above
• 1 egg
• 1/3 cup panko breadcrumbs (gluten free for GF Version)

For the Butter Curry Sauce

• 2 Tablespoons ghee or butter
• 1/4 cup grated onion
• 3 cloves fine minced garlic
• 1 Tablespoon grated ginger
• 3 Tablespoons Curry Spice Blend see above
• 1 Tablespoon tomato paste
• 8 ounces tomato sauce
• 1/2 cup chicken broth
• 1/2 cup full fat coconut milk or heavy cream
• 2 Tablespoons butter
• 1/2 teaspoon sugar
• salt to taste

For the Basmati Rice

• 1 cups basmati rice triple rinsed and drained
• 1 Tablespoon ghee or butter
• 1 3/4 cups water
• Cilantro leaves for garnish

Instructions

For the Curry Spice Blend

• Combine the curry spices in a jar.

For the Chicken Meatballs

• Preheat oven to 400° F. Line a baking sheet with parchment paper. Combine all ingredients, except the chicken in a large bowl. Add in the ground chicken and mix until just combined. Roll meatballs into 1 1/2" diameter and place on prepared baking sheet. Bake for 20 minutes.

For the Basmati Rice

• Meanwhile, melt ghee in a skillet with a tight fitting lid. Saute rinsed and drained basmati rice for 2-3 minutes until all grains are nicely coated with ghee. Add water and stir. Bring to a boil, then reduce heat to low. Cover and cook an additional 15 minutes or until rice is tender. Fluff with a fork before serving.

For the Butter Curry Sauce

• While meatballs bake and rice cooks, prepare the sauce. Melt ghee in a heavy bottom saucepan. Add in grated onion and saute for 4-5 minutes. Stir in garlic and ginger and cook for an additional minute. Add remaining curry spice blend and stir for 1 minute. Add tomato paste and stir to combine. Then add tomato sauce and chicken broth and whisk until incorporated well. Bring sauce to a gentle boil and simmer for 5 minutes.
• Transfer sauce to a blender and process until smooth. **Careful with hot liquids when removing blender lid** Add sauce back to saucepan and whisk in cream and butter, heat through. Season with sugar and salt to taste.

  Serve meatballs covered in butter curry sauce with a side of basmati rice. Garnish with cilantro leaves.

The post Simple Butter Chicken Meatballs Over Basmati Rice appeared first on Lemony Thyme.

And run hard!

The fun thing is, this recipe is SOOOO easy!!

Easy enough that even my college kids can handle this recipe. #collegecooking

Back in March I decided to run with a series of meatball recipes called March Meatball Madness. April is National Grilled Cheese Sandwich Month and I embraced that as well.

When May rolled around I challenged myself to put out a new Chicken Wing recipe each week for 5 consecutive weeks. We ate a lot of wings! And no one was complaining.

I’m not sure how many chicken wing flavor combinations is enough for one blog to bear. But we’re committed to find out!!

Random thought. Remember the Tootsie Roll commercial. How many licks does it take to get to the center of a Tootsie Roll Tootsie Pop? I’m feeling that. Except I’m not willing to give in at 3 or 5 or even possibly 10 chicken wing flavors. Let’s hold off and see how many flavors it takes to create the perfect Chicken Wing Recipe Roundup!!

The Honey Garlic Butter Sauce

The key is a 5-Ingredient Honey Garlic Butter Sauce that’s out of this world.

• The sauce starts with butter. Because butter.
• Next comes garlic. Lots of garlic.
• Then of course we add honey.
• Soy sauce (or coconut aminos for a gluten free version) adds a salty influence.
• Finish with sriracha hot sauce!

So simple, yet this sticky sweet buttery sauce elevates baked chicken wings to near perfection. Humbly, I hold back!

The Method

For this recipe, start by tossing your chicken wings in garlic powder, salt & pepper. Lay them on a rack over a foil lined baking sheet. Bake them at 400 degrees F. for 45-50 minutes or until golden brown and crispy.

Don’t be afraid to broil them for a few minutes at the end to achieve crispy perfection.

Pour that luscious sauce over the baked wings then toss to coat!

Recipe Note: Depending on your tossing skills you might want to move outside for this step!

Did I mention that these wings are insanely good? They are a fabulous addition to any game day spread or tailgating party!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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The Best Honey Garlic Chicken Wing Recipe

Honey Garlic Chicken Wings are so simple. The sticky sweet buttery sauce elevates the baked chicken wings to near perfection.

Course Appetizer

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Wings

• 2 pounds chicken wings flats & drumettes separated
• 2 Tablespoons garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper

For the Honey Garlic Butter Sauce

• 4 Tablespoons butter
• 4 cloves garlic fine chopped
• 1/4 cup honey
• 2 Tablespoons soy sauce (or coconut aminos for GF version)
• 1 1/2 teaspoons sriracha hot sauce

Instructions

For the Wings

• Preheat oven to 400° F. Place a rack over a foil lined baking sheet.
• Combine garlic powder, salt & pepper in a zipper top bag or bowl. Add wings and toss to coat. Arrange wings in a single layer on prepared rack. Bake at 400° F. for 45-50 minutes until golden brown and crispy. Switch oven to broil for last 5 minutes if needed.

For the Honey Garlic Butter Sauce

• In a small saucepan over medium low heat melt butter. Add finely chopped garlic and simmer for a minute. Add honey, soy sauce and sriracha and simmer for 5 minutes until sauce has thickened slightly. Remove from heat and allow to rest.
• Once wings are cooked through and crispy transfer to a large bowl. Pour sauce over wings and toss to coat. Serve immediately.

The post The Best Honey Garlic Chicken Wing Recipe appeared first on Lemony Thyme.

Sofrito is a flavor base of herbs and aromatics used in Latin cooking, much like a French mirepoix or the Cajun holy trinity. While there are many versions of Sofrito, this recipe most resembles one found in Puerto Rican cooking also known as recaito.

Sofrito is the foundation for dishes like Arrow Con Pollo (Latin Chicken & Rice), soups, stews and braises. Simply stirred into white rice will elevate the flavors. It’s great to have on hand to enhance the flavor of so many dishes.

Sofrito Ingredients

Culantro

The one ingredient that is sometimes difficult to locate is Culantro. Culantro is an herb, similar in taste to cilantro but quite different in appearance. Culantro leaves are long with ruffled edges. It has a deeper more pungent flavor than cilantro. It also holds up much better when cooked.

I have no problem locating it at our International market. Or you can try an Asian market under the name of ngo gai (Vietnamese). If you can’t locate culantro, fresh cilantro is your best substitute but double the volume called for in the recipe.

Peppers

For the peppers, I use green bell pepper and cubanelle peppers. Aji dulces (sweet peppers found in Latin-America) are also a common ingredient.

Onions & Garlic

I used both red onion and white onion, as well as garlic cloves.

The Process

Rough chop the ingredients then add to a food processor or high-powered blender. Blend until mostly smooth.

When ready to use, Sofrito is typically sauteed in oil to begin the recipe. You can store Sofrito in the refrigerator for up to a week or freeze it for up to 6 months.

Sofrito Variations

As mentioned above, a sofrito is to Latin cooking what a mirepoix is to French cooking or the holy trinity is to Cajun or Creole cooking. There is also a Spanish sofrito which also contains peppers and onions, but also includes tomatoes or tomato paste, as well as paprika.

Mastering a Simple Sofrito Recipe opens the doors to a wonderful array of recipes!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Simple Sofrito Recipe

Sofrito is a flavor base of aromatics used in Latin cooking, much like a French mirepoix or the Cajun holy trinity.

Cuisine Latin-American

Prep Time 10 minutes minutes

Ingredients

• 1 medium white onion large dice
• 1 small red onion large dice
• 1 green bell pepper large dice
• 2 cubanelle peppers large dice
• 6 cloves garlic
• 6 culantro leaves
• 1 Tablespoons olive oil
• 1/2 teaspoon salt

Instructions

• Combine all ingredients in a food processor or blender. Blend until mostly smooth. Store in refrigerator for up to 1 week or in freezer for up to 6 months.

The post Simple Sofrito Recipe appeared first on Lemony Thyme.

IT IS AMAZING.

Every ingredient is so well thought out, each delivering a unique flavor and/or texture.

This chopped salad begins with a base of orzo pasta and builds from there. Check out the ingredients below.

The ingredients laid out above will make a gigantic crowd-worthy salad. Easily enough to feed 8 people as a meal, more as a side dish. We’ll be eating on it for days and I’m okay with that!

The Ingredients

• Orzo pasta – cooked, drained and cooled
• Boneless skinless chicken breasts – grilled and cubed
• Spinach and radicchio – julienned
• Tomatoes – diced
• Black olives – sliced
• Sundried tomatoes – chopped
• Pine nuts – lightly toasted
• Capers – drained
• Parmesan cheese – shredded or shaved
• Roasted Garlic Lemon Vinaigrette – garlic, lemon, red wine vinegar, honey, olive oil, salt

The Process

• Roast garlic at 400 degrees for 45 minutes (see How to Oven Roast Garlic)
• Meanwhile, cook pasta according to package instructions
• Grill chicken breasts
• Slice and dice remaining ingredients
• When garlic is done, prepare vinaigrette
• Toss and serve

Right before serving, toss the salad with the Roasted Garlic Lemon Vinaigrette. The wonderful thing about this salad (and vinaigrette) is that it holds up nicely in warm weather. This might be my favorite picnic salad yet!

This Insalata Chicken Florentine also keeps well. We literally will eat on this for three days and it’s just as good as the very first bite.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Insalata Chicken Florentine (Macaroni Grill Copycat)

This crowd-pleaser salad is amazing! Every ingredient is so well thought out, each delivering a unique flavor and/or texture.

Course Entree, Salad Entree

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts grilled and cubed
• 1 pound orzo pasta cooked, drained, cooled
• 5 ounces fresh spinach julienned
• 1 head radicchio julienned
• 1 pint cherry tomatoes halved
• 1 cup black olives sliced
• 1 cup sun-dried tomatoes chopped
• 1 cup pine nuts lightly toasted
• 3.5 ounce jar capers drained
• 4 ounces Parmesan cheese shredded or shaved
• 1 cup Roasted Garlic Lemon Vinaigrette see recipe link in post

Instructions

• Grill chicken and cut into bite-sized pieces. Prepare orzo according to package instructions. Drain and cool. Julienne, slice or chop remaining ingredients. Place all ingredients in a large salad bowl. Toss with vinaigrette. Garnish with additional parmesan cheese.

The post Insalata Chicken Florentine (Copycat Macaroni Grill) appeared first on Lemony Thyme.

Roasting the garlic mellows it nicely while the fresh lemon juice gives a nice burst of bright flavor.

It all begins with oven roasted garlic. You’ll need one whole head of garlic, but you might want to roast two to have an extra on hand. Oven roasted garlic is fabulous in dips, as a spread, added to soups, or rubbed under chicken skin.

Here’s a link on How to Oven Roast Garlic.

For this vinaigrette, the ingredients are very straight forward. Garlic of course, fresh squeezed lemon juice, honey, red wine vinegar, olive oil and a pinch of salt.

Once the garlic is roasted, allow it to cool then squeeze it right into the remaining vinaigrette ingredients. I like to use a jar with a tight fitting lid. Just give the mixture a nice shake and pour over your favorite salad.

This Roasted Garlic Lemon Vinaigrette is a star ingredient in Insalata Chicken Florentine. It brings a wonderful full bodied taste and feel to your favorite salad. I hope you’ll give it a try.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Roasted Garlic Lemon Vinaigrette

Roasting the garlic mellows it nicely while the fresh lemon juice gives a nice burst of bright flavor

Course Dressing

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Ingredients

• 1 head garlic top cut off
• 3/4 cup plus 2 Tablespoons olive oil
• 1/4 cup red wine vinegar
• 3 Tablespoons honey
• 1/2 lemon, juiced
• 1/2 teaspoon salt

Instructions

• Preheat oven to 400° F. Cut top off head of garlic, drizzle with 2 Tablespoons olive oil. Wrap in aluminum foil and roast for 45 minutes. Allow to cool, then squeeze garlic out of head into jar. Add remaining vinaigrette ingredients, cover and shake well to combine. Store in refrigerator for up to 1 weeks.

The post Roasted Garlic Lemon Vinaigrette appeared first on Lemony Thyme.

Big bold flavors. Bright cheerful colors.

There’s nothing boring about these burgers.

I have a Jerk Marinade that I’ve used for Turkey Tenderloin, Turkey Meatballs, Caribbean Couscous Salad….

Its punchy, gently spicy, with bursts of citrus and herbs. There’s warmth from the spices balanced by the natural mildness of ground turkey. I’m addicted!

To make these burgers, mix up your spices and aromatics first then add them to the ground turkey. This insures the flavors are incorporated well without overworking the mixture.

Overworking = tough burgers.

When cooked properly Turkey Burgers are moist and juicy. Ground turkey is tender and can be tricky to cook on a grill. The secret I’ve found is to sear the patties in a hot pan, then finish them in the oven. They come out perfectly every time.

Turkey Burgers reheat beautifully too, so they are fantastic for meal prep and making lunches for the week! The flavors in these jerk burgers are even better the next day, warm or cold!

Juicy Jerk Turkey Burgers with Caribbean Coleslaw are fun for the weekend, but easy enough for a weeknight meal! Serve them on toasted burger buns or lettuce wraps, topped with Caribbean Coleslaw.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Juicy Jerk Turkey Burgers with Caribbean Coleslaw

Juicy Jerk Turkey Burgers with Caribbean Coleslaw scream summer! Big bold tropical flavors. Bright cheerful colors. Smiles all around!

Course Burgers

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pound ground turkey
• 1/2 cup panko breadcrumbs use gluten free panko for GF version

Spices and Aromatics

• 2 Tablespoons soy sauce or coconut aminos
• 1 Tablespoon apple cider vinegar
• 1 teaspoon hot sauce
• 1 teaspoon orange zest
• 1 clove garlic minced
• 1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
• 2 sprigs minced fresh thyme or 1/2 teaspoon dried thyme
• 1/4 cup chopped fresh cilantro
• 2 scallion thinly sliced
• 1 small jalapeno fine diced
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• oil for pan frying

For Serving

• 1 cup Caribbean Coleslaw recipe link in post
• 4 burger buns lightly toasted

Instructions

• Preheat oven to 350° F.
• Mix spices and aromatic together. Add ground turkey, egg and panko breadcrumbs. Mix with hands until just combined.
• Form into 4 burger patties. Heat 1 Tablespoon cooking oil in oven-proof skillet over medium-high heat. Pan fry burgers 2-3 minutes per side, then transfer to oven. Cook for 10 minutes or until internal temperature of burgers reaches 165° F. Remove and allow to rest 5 minutes.
• To serve, place each burger on a toasted bun and top with 1/4 cup Caribbean coleslaw.

The post Juicy Jerk Turkey Burgers with Caribbean Coleslaw appeared first on Lemony Thyme.