Lemony Thyme

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  • About
  • Contact Libby
  • Lemony Thyme Kitchen
  • Recipe Index
    • Appetizers
    • Asian
    • Beef
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Diet Specific
    • Dressings & Marinades
    • Gluten Free
    • Healthy Choices
    • Indian
    • Italian
    • Low-Carb
    • Main Course
    • Mediterranean
    • Mexican/Latin
    • North/South African
    • Poultry
    • Salads & Side Dishes
    • Seafood
    • Soups, Stews & Chilis
    • Vegetarian
  • About
  • Contact Libby
  • Lemony Thyme Kitchen

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  • Breads,  Breakfast

    French Toast Breakfast Meatballs

    March 30, 2021 / 1 Comment

    I think we knocked it out of the park with these French Toast Breakfast Meatballs. Since breakfast is my favorite meal of the day it was only fitting that before March Meatball Madness came to a conclusion that we come up with a Breakfast Meatball. I stumbled on this idea quite by accident.

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    Libby Zappala

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    Homemade Hamburger Buns

    May 14, 2014

    Herbed Brown Butter Popovers

    February 21, 2021
    Bread Machine Bread Bowls

    Bread Machine Bread Bowls

    June 1, 2013
  • Italian,  Main Course,  Recipes

    Sausage & Mushroom Ragù

    March 6, 2021 / No Comments

    Sausage & Mushroom Ragù. This dish is incredibly satisfying. The mild Italian ground sausage is slow cooked with mushrooms, red wine and aromatics until the flavors melt together like your favorite comfort food.

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    Libby Zappala

    You May Also Like

    Chicken Piccata {over Angel Hair Pasta}

    October 27, 2014

    Italian Tortellini Pasta Salad My Go-To Family Favorite

    June 19, 2021
    Skillet Ravioli Bake

    Skillet Cheesy Ravioli Bake

    September 28, 2013
  • Beef,  Low-Carb,  Main Course,  Soups, Stews & Chilis

    Our Best Chili Yet

    December 7, 2014 / 4 Comments

    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.

    Read More
    Libby Zappala

    You May Also Like

    St Patty's Melt

    The St. Patty’s Melt {not just for St. Paddy’s Day}

    March 17, 2013
    New England Boiled Dinner

    New England Boiled Dinner {Corned Beef & Cabbage}

    March 14, 2019
    Veal Marsala

    Veal Marsala

    June 5, 2013
  • Cool Ranch Jalapeno Poppers
    Appetizers,  Mexican/Latin

    Cool Ranch Jalapeño Poppers {just for fun}

    May 5, 2013 / No Comments

    We found the nicest bag of jalapeños at our wholesale club on Saturday and decided to try our hand at making Jalapeño Poppers.  As we worked our way through the store we talked about how me might change them up.  We could stuff them with sausage, kind of like Stuffed Poblano Peppers.  I threw out a bacon wrap, but somehow doubling up on the pork….seemed wrong.

    Read More
    Libby Zappala

    You May Also Like

    Roasted Corn & Poblano Crab Dip

    August 29, 2015

    Baked Buffalo Chicken Meatballs

    February 1, 2013

    Triple Olive Tapenade {with Roasted Red Pepper}

    August 31, 2012
  • Gluten Free,  Main Course,  Mexican/Latin

    Stuffed Poblano Peppers

    August 12, 2012 / 10 Comments

    Stuffed Poblano Peppers. A picture is worth a thousand words….or at least the twenty or so it would take to describe each step of this dish.  I’m going to stick to the bare minimum and encourage you to finish the story with your own words (ingredients).

    Read More
    Libby Zappala

    You May Also Like

    Blue Cheese Chips {with Crispy Bacon} for the Win!

    August 27, 2021
    Beef Tagine with Butternut Squash

    Beef Tagine with Butternut Squash {B is for Braising}

    January 25, 2013

    Greek Chicken Meatballs {and a Meze Platter}

    March 31, 2021

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About Libby

Hi, I'm Libby and welcome to Lemony Thyme. I hope you'll enjoy this collection of recipes, eating experiences, and food photography. My cooking abilities rose to a new level when I started incorporating fresh herbs. I began to understand the term ‘layers of flavor’ and found myself deconstructing dishes with my tongue to identify each ingredient.

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