-
Black Bean Puree That You’ll Love
Yesterday I described a fantastic salad with Black Bean Puree that I enjoyed recently. I’m recreating my favorite components, including Pico de Gallo and this amazing savory black bean dip.
-
Braciola {Italian Beef Rolls}
Braciole {Italian Beef Rolls} slowly simmered in spicy Arrabbiata sauce until the beef is fork tender. The filling, comprised of parmesan cheese, fresh parsley, Italian bread crumbs, garlic, toasted pine nuts, and hard-boiled egg, is my loose interpretation of this classic Italian dish.
-
Chicken Kiev {with Fresh Herbs & Garlic}
I looked out the back door at my fresh herb porch pots, expecting to see various shades of brown with brittle textures. Yet instead I saw a burst of spring-thyme green. Chives. How on earth did this soft herb survive the unseasonably icy and cold winter? It’s a mystery. And a sign. Make Chicken Kiev.
-
Cream of Tomato Soup {with Basil Pesto & Mozzarella Dunkers}
All my favorite soups begin the same way….with a classic Mirepoix (onion, carrot and celery). For our Cream of Tomato Soup, the mirepoix is primarily a flavor enhancer. In the end it’s pureed, but I couldn’t help but leave some texture in our creamy bowl of comfort.
-
Chili Gumbo
I took yesterday off from work to cook. That was the sole purpose of my day and I was in heaven. I’ve shared often that my work family loves to eat. In fact, everyone either loves to eat or loves to cook (or both). Which makes for some great special occasion spreads. Today we celebrated Mardi Gras with a giant pot of Chili Gumbo and a platter of Mardi Gras Wings. It was a good day.
-
Restaurant-Style Salsa
Why have I waited so long to discover how easy AND inexpensive it is to make Restaurant-Style Salsa at home, by simply using your blender?! We love Fresh Tomato Salsa in the summer when the tomatoes are abundant and delicious. But frankly, I’m not willing to pay for over-priced, not all that tasty, supermarket tomatoes during the winter months. Instead we turn to our freezer where we’ve got Homemade Tomato Sauce and to our pantry where we always have canned tomatoes on hand.
-
Chicken Cacciatore
I’ve been itching to make Chicken Cacciatore but sadly one key ingredient stood in the way. Green bell peppers and I just can’t seem to get along. Same goes for cucumbers. Two ingredients you’ll rarely see included in a recipe on Lemony Thyme. However, an Eat Out of the Fridge/Pantry produce drawer discovery changed everything.
-
Loaded Bean Soup {15+ varieties}
Were you lucky enough to score the coveted ham bone after this year’s holiday feast? We turned our ham bone into Loaded Bean Soup. Loaded with count ’em 15 of these varieties: Northern, Pinto, Large Lima, Blackeye, Garbanzo, Baby Lima, Green Split, Kidney, Cranberry, Small White, Pink, Small Red, Yellow Split, Lentil, Navy, White Kidney, Black Bean.
-
Beef Bourguignon
Beef Bourguignon. Boeuf Bourguignon. Beef Burgundy. I think we grew up with this dish. No, not the first two. My Mom made beef burgundy often. The cuts of meat may have started out a bit tough requiring extra cooking love, but the end result was melt in your mouth wonderful. This year’s Christmas Eve Prime Rib was as good as any we’ve had in the past.
-
Our Best Chili Yet
I’ve just spent 30 minutes debating about what to call this latest Chili Masterpiece. Something in me strongly protests anytime I want to use the words ‘Greatest’ or ‘The Best’ in a recipe title. It’s very literal.
