We were at an away tennis match, where traditionally the home team provides a spread of food. 

These little bites of ooey-gooey-love got our attention in a hurry.  

I have no idea if we won or lost our match that day. However, there’s no question that leaving with the recipe for Antipasto Squares was a Win!

I have since made these yummy squares many times. Most recently I shared a batch at a neighborhood gathering.  They were a hit!

The smell of warm buttery croissants alone draws you in. 

Combine that with all your favorite Italian meats and cheeses and you’ve got flavor magic. 

The roasted red peppers give them that familiar antipasto flavor which all comes together as they bake. 

There’s no question, these Antipasto Squares are rich.  I found cutting them into 1 1/2″ squares gives you a nice two-bite sample that’s easy to handle and allows you to come back for more with no very little guilt ;)  

These are a fantastic party food served warm or perhaps even better at room temperature.  And if you happen to be throwing a Game Day Party these Antipasto Squares are a fan favorite!

Delizioso!

For my college kids cooking in an apartment…. Make these!! They’re so easy and everyone will love them!

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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Libby with Lemony Thyme

These Antipasto Squares combine all your favorite Italian meats, cheeses and roasted red peppers in buttery croissant dough! Winning!

Course Appetizer

Servings 30 squares

Author All Recipes

Ingredients

• 2 10 ounce cans refrigerated crescent dinner rolls
• 1/4 pound boiled ham thinly sliced
• 1/4 pound provolone cheese thinly sliced
• 1/4 pound Genoa salami thinly sliced
• 1/4 pound Swiss cheese thinly sliced
• 1/4 pound pepperoni sausage thinly sliced
• 1 12 ounce jar roasted red peppers drained, cut into thin strips
• 3 eggs
• 3 Tablespoon grated Parmesan cheese
• 1/2 tsp. pepper

Instructions

• Preheat oven to 350° F.
• Unroll one package of crescent roll dough, and cover the bottom of a 9×13 inch pan. Layer the ham, provolone cheese, salami, Swiss cheese, pepperoni, and red peppers, on top of the dough.
• In a bowl, beat the eggs lightly, and stir in the Parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers.

  Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
• Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm or at room temperature.

The post Antipasto Squares {Winning} appeared first on Lemony Thyme.

My kid.  I love her completely.

Her hugs. Listening skills. Eye contact. Thirst for knowledge. Hugs. Witt. Sense of adventure. Genuine interest in what you’re saying.

Having said that, there is an I want this now and my listening skills have gone out the window at this moment, because I want this now quality about her that I admire. Go get it girl. Which is exactly what she did last week.  I’ll tell you more about that, after I introduce our newest savory dish.  I made a bit of heaven. Rosemary Ham & Swiss Savory Bread Pudding…inspired by a Sunday’s with Shelby outing (which on occasion happens on a Saturday).

My kid, aka Shelby, has lived in a very nice townhome in a great town for 3 years.  Albeit OTP (outside the perimeter).  Those that know the Atlanta scene will recognize that there’s a clear divide between ‘inside’ and ‘outside’ of the perimeter.  Side note, most every time we have a Sunday’s with Shelby outing we rely on my car’s navigation system to direct us to the newest hot spot eatery.  And when ‘Rosie’, my car’s navigation spokesperson, says….in 200 yards, turn left on Peri. Meter. Center.  We crack up.  Please tell me you too have named your navigation spokesperson.  Anywho, she’s been yearning to live closer to the action.

She’s forever combing social media, Craig’s list and the like for an opportunity to make the move.  Often what she found was price prohibitive and when something affordable became available it was snatched up faster than the last chicken nugget on the platter.

Shelby’s luck took a turn for the better.  My phone lit up with text messages and pictures with captions.  ‘Potentially mine!!’ ‘This is perfect and I was the first one to come across it.’ ‘Hardwood floors, high ceilings, lots of light.’ ‘The rent is perfect and a prime location!!!!’ followed by six emoticons (the one with the teeth clenched).  Then the phone rang, ‘Eeeek!!! It’s so perfect mom, they even have the same picture in their living room that I have.’ ‘I’m on my way to meet them.  It’s meant to be.’

Stop right there.  When your kid says it’s meant to be, you might as well jump on the band wagon ’cause their mind is made up.

Yep.  Within a week, she was signed, sealed and delivered.

Saturday, after passing a few blocks of cool urban vibe, I arrived at her new destination…Eeeek!…OMG! My first thoughts were that my mom would have loved Shelby’s new neighborhood. Sundays with Shelby are about to get a whole lot hipper.

Not to mention she’s only blocks away from an entrance point to the BeltLine.  An urban renewal project that utilized abandoned railroad tracks to create miles of bicycle and pedestrian trails, connecting parks and green spaces to shops, restaurants and neighborhoods.

After I had my OMG I want to live-your-life moment, we headed off on foot to Krog Street Market.  Designed to be as authentic as the 1920’s warehouse it’s built in. A west-coast style market, in the heart of Inman Park, with a rich history in cooking.  It was originally home to the Atlanta Stove Works.

Atlanta Stove Works introduced a revolutionary form of cast-iron cooking. I researched and soaked in the stories behind the story.  Inman Park is rich in history, the first street car suburb in Atlanta. Street cars have recently been reintroduced to Atlanta, and while they’ve been met with mixed reviews, I hang on to the nostalgia.

We arrived at Krog Street Market hungry!!  The choices were diverse.  Shelby went with the Pimento Cheese Club from Fred’s Meat & Bread with a side of BBQ Fries with White BBQ Sauce.  Whoa.  Applewood smoked bacon, fried green tomato, poblano pepper, spicy mayo, piled into a grilled pimento cheese sandwich. Great folks, passionate about sandwiches and speaking my love language.  Collectively, we didn’t even finish half of this creation.

I couldn’t get past the vast array of choices from Yalla.  The best way I can describe them is as a Middle Eastern Chipotle.  Lots of fresh punchy ingredients, well-balanced with veggies and proteins, prepared in 1 of 3 ways, delivered by a skilled and dynamic staff.  I went with a Pita Sabich.  Hummus, fried eggplant, labne, tahini, amba, herbs, hard boiled egg.  Oh my!

While waiting for our meals to be prepared we discovered several ‘viewing windows’ where eateries were preparing dishes…or in this case making bacon.

We were at Fred’s when I was drawn in to what the gal in the window next door was hand mixing.  At first I thought chicken salad, with bread chunks and greens. Long story short, I dug in and learned she was making Savory Bread Pudding Muffins.  Brilliant.

It’s taken me 800+ words, many pics, and a bunch of pride for my kid’s choice of a new neighborhood to cut to the chase.  Rosemary Ham & Swiss Savory Bread Pudding delivered as individual servings are pure heaven.  The next day I recreated my interpretation for this recipe.

I chose Boar’s Head Rosemary & Sundried Tomato Ham, we first discovered it here, and paired it with Jarlsberg and Parmesan cheese, and sundried tomatoes.  Added day old bread cubes and soaked with seasoned beaten eggs with cream.  Spooned into ramekins or muffin tins and into the oven for about 20 minutes.

I was so giddy about the results that within minutes of picturing, I was on the way to to Share the Love.  We exchanged hugs, how you doings, and then they went straight in.  Two thumbs up from two of Lemony Thyme’s biggest fans.  Love.

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Rosemary Ham & Swiss Savory Bread Pudding

Author Libby with Lemony Thyme

Ingredients

• 3 cups day-old bread, cubed
• 1 cup diced Boar’s Head rosemary ham or favorite
• 1 cup shredded Jarlsberg cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup chopped sundried tomatoes fine diced
• 1 cup cream
• 3 eggs
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 1/4 tsp. black pepper
• butter for remekins

Instructions

• In a medium bowl, add ham, cheese, sundried tomatoes, and bread cubes.
• In a separate bowl, beat eggs with cream and seasoning and pour over meat/cheese/bread. Mix well and allow to sit for 10 minutes.
• Preheat oven to 400 degrees.
• Spoon into 8-ounce buttered ramekins or muffins tins.
• Bake for 20-25 minutes or until set.

The post Rosemary Ham & Swiss Savory Bread Pudding appeared first on Lemony Thyme.

By the summer of sixth grade I was old enough to head off on my bicycle in the morning, with one stipulation, be home before dark.  Most days for lunch I split an Italian Grinder with my BFF before heading to the lake.  This Chopped Italian Submarine Salad has all those familiar wonderful flavors.

I grew up in a two stop-light old mill town in southern New Hampshire.  The first light was at ‘the bridge’ and the second was at the crazy five-way intersection.  Turn left and you head out of town.  Left of center led you to Silver Ranch (now called Kimball Farm), home of the Ice Cream Shop and Restaurant (serving hand dipped homemade ice cream, lobster rolls and seafood plates).  Right of center took us past the middle & high school, the ball fields & ice rink and ultimately to ‘the lake.’  All of which we could reach on our bicycles, which is how we traveled in the summers before turning 16.  It was however, the short dead end road to the hard right at that 2nd stop-light that has inspired this post.

One block in on the right, sits The Pizza Barn.  A local favorite in our small town, a place I visit every time home, and I’m willing to bet their pizzas and grinders (aka submarines) could hold their own against most.  If any of my hometown friends are reading this, feel free to comment below and share your Pizza Barn favorites.

In my opinion, what makes an Italian Sub is Submarine Dressing.  Today I decided to recreate my favorite supermarket brand from scratch (Seriously, how can you be out of Submarine Dressing??!!).  Click here for recipe or pick up a bottle at your deli counter.

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Chopped Italian Submarine Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 4- ounces ditalini pasta cooked
• 2 heads romaine lettuce chopped
• 1/4 lb. thick sliced pepperoni diced
• 1/4 lb. thick sliced salami diced
• 1/4 lb. thick sliced ham or mortadella diced
• 1/4 lb. thick sliced provolone diced
• 1/4 lb. thick sliced mozzarella diced
• 1 3.8- ounce can sliced ripe olives
• 10-12 cherry tomatoes sliced
• 10-12 pepperoncini peppers sliced
• 1/2 cup red onion fine diced
• 1 tsp. dried oregano
• freshly cracked black pepper
• Submarine Dressing recipe link in post

Instructions

• Slice and dice ingredients.
• When ready to serve, toss pasta and romaine with diced meats, cheeses, and veggies. Sprinkle with dried oregano, pepper and a generous serving of Submarine Dressing.
• Serve immediately.

The post Chopped Italian Submarine Salad appeared first on Lemony Thyme.

What’s not to love about a hot ham & cheese dip served in a crusty bread bowl. 

If you’re lucky enough to score an Italian loaf in the shape of a football, while you might as well serve this dip on Game Day!!

It’s the perfect recipe to take to a party or gathering.  Warm it up at home, wrap it in foil and prepare to be very popular when you unveil it for friends.

Apache Bread Dip Ingredients

• 16 ounces shredded cheddar cheese
• 8 ounces cream cheese
• 8 ounces sour cream
• 1 4.5 ounce can diced mild green chiles
• 1 cup diced ham
• 3 scallions, thinly sliced
• 1 teaspoon Worcestershire Sauce
• 1 large Italian Bread Loaf to serve in
• Fritos Scoops for serving

Preparation

• Cut top off bread loaf and scoop out center, leaving enough room for dip. Reserve bread pieces for dipping.
• Combine all dip ingredients and fill bread loaf, replace bread top.
• Bake at 350 degrees F. for 45 – 60 minutes, until dip is hot and bubbly.
• Serve with corn chips and bread pieces.

Simple ingredients that come together quickly. 

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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Apache Bread Dip

This Apache Bread Dip has simple ingredients that come together quickly.  Warm ham & cheese served in a crusty bread. Perfect for game day!

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 20

Ingredients

• 1 large Italian bread loaf
• 16 ounces cheddar cheese shredded
• 1 cup chopped ham
• 8 ounces cream cheese
• 8 ounces sour cream
• 1 4.5 ounce can mild green chiles drained
• 3 scallions thinly sliced – some reserved for garnish
• 1 tsp. Worcestershire sauce
• Corn chips optional

Instructions

• Preheat oven to 350 degrees.
• Cut top off bread loaf and scoop out center, leaving enough room for dip. Reserve bread pieces for dipping.
• Combine dip ingredients, fill bread bowl, replace bread top. Place on baking sheet and bake for 45 minutes to an hour. Remove from oven and stir dip. Serve with corn chips or bread pieces for dunking.
• Sprinkle with scallions to garnish.

Notes

In a hurry? Dip ingredients can be microwaved for 3-4 minutes before filling bread bowl. Then baked for 20-30 minutes.

The post Apache Bread Dip appeared first on Lemony Thyme.

We had a good old fashioned Lunch Counter Style Chef’s Salad for dinner last night.  It had been years since I’ve had one.  Once the salad revolution transformed how we view salads, some of the old standards have been slowly forgotten.  I can say with certainty that there’s a reason the Chef’s Salad was on most menus for decades.  It’s delicious and a completely satisfying meal.

Here’s a fun link that outlines the timeline of the origin of this beloved salad.

I made a lovely Honey Ginger Vinaigrette {with Shallot & Cilantro}.  It was wonderful with our salad.  Our Catalina Salad Dressing is also a classic.

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Lunch Counter Style Chef’s Salad

Ingredients

• Salad greens
• hard boiled eggs
• tomatoes
• ham
• turkey
• cheese
• avocado
• favorite salad dressing

Instructions

• Put salad greens in a large bowl. Top with sliced hard boiled eggs, julienne cut ham, turkey, and cheese, tomatoes, and sliced avocado.
• Serve with favorite salad dressing.

You might also enjoy…

The Classic Cobb Salad

Grilled Caesar Salad

Spinach Salad with Warm Bacon Dressing

The post Lunch Counter Style Chef’s Salad appeared first on Lemony Thyme.

Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich.  Thank you Deli Man.

He asked me if I’d like some samples.  How did he know?  I told him I needed some ham, but not just any ham, something different.  He said (in a foreign accent, the tall, dark..kind) and I quote “have you tried the Boar’s Head Rosemary Ham.” Why no, I haven’t.  And my friends…The Rosemary Ham & Gruyere Cheese Sandwich {with Sundried Tomatoes} was born.  Stay with me, we’re getting to the Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich.  Soon.

Look at the picture above, when something looks and tastes this amazing we have to share it.  After visiting Boar’s Head’s website I still wasn’t exactly sure what kind of ham I had just fallen in love with.  So I called MY deli man…”remember me, I asked for something different and you sold me Rosemary Ham…I need specifics.”  He told me I had purchased Boar’s Head Rosemary Sundried Tomato Ham.  Perfect.  “And while I have you, what will you recommend next?”  Without hesitation “Parmesan Pesto Ham.”  And the Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich was born.  Thank you Deli Man.

Click here for a fresh & easy Basil Pesto recipe.

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Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 Pesto Ciabatta Rolls or your favorite crusty bread
• ¼ lb. Boar’s Head Parmesan Pesto Ham sliced for sandwiches
• 2 oz. Mozzarella cheese sliced for sandwiches
• 2 oz. Parmesan cheese grated
• 2 Compari Tomatoes sliced
• 2 Tbl. pesto sauce
• Freshly cracked black pepper
• Butter for pan grilling

Instructions

• Spread pesto sauce evenly over two sliced ciabatta rolls. Layer sliced ham, tomatoes, mozzarella cheese, and Parmesan cheese between each roll. Grind freshly cracked pepper over each side. Melt butter in skillet, grill sandwich using a weight or press until golden browned. Turn over, adding additional butter to the pan and grill second side until golden browned and cheese has melted. If cheese doesn’t melt completely, finish sandwich in 350 degree oven for 5-7 minutes.

The post Parmesan Pesto Grilled Tomato, Ham & Cheese Sandwich appeared first on Lemony Thyme.

Egg Fu Yung

Yesterday at the office we celebrated The Egg.  With Brunch.  We called it our Good Friday Eggstravaganza.  I’m sure you’re picking up on the fact that we love to cook and bake and eat together, it’s how we Share the Love.  All while working hard to meet a sales goal.  It’s a delicate balance but one we manage quite well.

We had homemade egg drop soup, hash browns & eggs, homemade Easter Pop Tarts in the shape of eggs (and bunnies), and chocolate eggs.

We had heavenly Cinnamon roll cake, deviled eggs, Eggo waffles with syrup, marshmallow eggs, and Pork Egg Fu Yung.

It was a wonderful assortment intended to be brunch that spanned most of the day.  We even had an egg toss and egg/spoon races to work off the Eggstravaganza.  And yes, on this last day of the month, we met our sales goal!!

I made Egg Fu Yung at the request of a co-worker who, as it turns out, has the same obsession with this dish…previously reserved for Chinese Restaurant dining.  We have agreed…we will never order it in a restaurant again.  It is so easy to make at home without the added MSG and deep fried ugh.  Not that deep fried ugh doesn’t have it’s place, but I can assure you we felt none of the typical Chinese Food hangover that comes from eating way too much sodium and…ugh.

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Egg Fu Yung {Share the Love}

Cuisine Chinese

Servings 4

Ingredients

For the brown gravy…

• 1 cup chicken or vegetable broth
• 1 Tbl. lite soy sauce
• 1 Tbl. oyster sauce
• 1 tsp. sesame oil
• 1/2 tsp. sugar
• 1/2 tsp. rice wine vinegar
• 1-2 Tbl. corn starch

For the egg fu yung…

• 6 eggs beaten
• 1 Tbl. flour
• 1 tsp. lite soy sauce
• 1 tsp. sesame oil
• 1 cup bean sprouts
• 1 cup diced cooked ham or shrimp optional
• 1/2 cup scallions thinly sliced
• 4 oz. mushrooms chopped
• 8 water chestnuts chopped
• freshly cracked pepper
• 3-4 Tbl. canola oil for frying
• sliced scallions for garnish

Instructions

For the brown gravy…

• In a small saucepan over medium heat bring all ingredients, except corn starch, to a boil then reduce the heat to low. Spoon 1 Tbl. corn starch into a small fine mesh sifter. Whisk broth while dusting in corn starch, stirring constantly until well blended. Return gravy to a boil, check for desired thickness, add additional corn starch for thicker gravy. Remove gravy from heat and reserve.

For the egg fu yung…

• In a medium bowl, sift flour into beaten eggs while whisking briskly. Whisk in soy sauce and sesame oil, then add in bean sprouts, diced ham, scallions, and black pepper.
• Heat a skillet over medium-high heat, add 1 Tbl. canola oil then 1/4th of the mushrooms and water chestnuts, saute for 2-3 minutes. Ladle in about 1/2 cup of egg mixture, gently fry for 2-3 minutes per side until golden brown. Replenish oil between batches and adjust heat as needed.
• Serve with brown gravy and sliced scallions.

Notes

Diced ham can be replaced with shrimp or left out for a vegetarian version.

The post Egg Fu Yung {Share the Love} appeared first on Lemony Thyme.

Grilled Rosemary Ham & Gruyere Cheese Sandwich {with Sundried Tomatoes}

I had a hankering for a grilled cheese for lunch today (I feel like I’ve used that line in a post recently…hmmm).  On my short drive from the office to the grocery store my mind was racing through a mental inventory of what ingredients I had to work with at home and what I would need to pick up.  I knew we had a nice hunk of Gruyere cheese and so I decided it would be a grilled ham & cheese.  Simple, yet always delicious.

While waiting for my turn at the deli counter, I stood reading all 47 (or so) different types of ham.  I began to experience the same overwhelmed feeling I get when at a new restaurant and it’s my turn to order.  When I’ve only gotten a third way through the menu and will definitely need to go back to the beginning once I’ve completed my first pass through (and unless everyone else has already ordered how could I ever know what I’m going to order).  Apparently I had THAT kind of look on my face when the man behind the deli counter said….”how about I give you some samples to help you decide?”  Bless you.  We started with his recommendation….Rosemary Ham.

As soon as he said it, the guy in line behind me said “Ugh” indicating “Gross.”  He followed up with “rosemary, fennel, and clove are three strong flavors I can’t warm up to.”  Hmm…there was a time, not that long ago, that I would have had to agree with him on all three accounts.  However, through my fresh herb journey I have developed a fondness for rosemary (and fennel and clove have their place as well).  One bite of the rosemary ham sample and I was all in.  My next stop was the bakery case and there smiling back at me was a mini loaf of Rosemary Olive Oil Bread….it was my sign.  The rest came together in my head on the drive home.  Grilled Rosemary Ham & Gruyere Cheese Sandwich {with Sundried Tomatoes}.  Good God.  I’m certain they serve these in heaven.

Before writing this post I made a call to my grocery store to confirm the brand and exact name of this ham.  Boar’s Head Rosemary & Sundried Tomato Ham.  Ha! Apparently pairing Rosemary with Sundried Tomatoes wasn’t my invention.  I know my time will come :)  Before my deli guy hung up the phone, he said “next time you need to try the Pesto Parmesan Ham.”  Don’t you know my wheels are already spinning.

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Grilled Rosemary Ham & Gruyere Cheese Sandwich {with Sundried Tomatoes}

Course Sandwich

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 slices Rosemary Olive Oil bakery bread or your favorite crusty bread
• ¼ lb. Boar’s Head Rosemary & Sundried Tomato Ham sliced for sandwiches
• 2 oz. Gruyere cheese sliced for sandwiches
• 3-4 Tbl. Sundried Tomatoes in olive oil
• Butter for pan grilling

Instructions

• Layer sliced ham, sundried tomatoes, and cheese between two slices of bread. Melt butter in skillet, grill sandwich using a weight or press until golden browned. Turn over, adding additional butter to the pan and grill second side until golden browned and cheese has melted.

The post Grilled Rosemary Ham & Gruyere Cheese Sandwich {with Sundried Tomatoes} appeared first on Lemony Thyme.

I can’t recall many Saturday Adventures with Mom that didn’t involve a quick stop at the Honey Baked Ham store…so I could run in to check for ham bones. 

Mom waited in the car, anxiously watching for me to give the thumbs up.  You see, years ago when we first began this ritual, they actually gave them away for free.  When Mom was on a mission to make Split Pea Soup it wasn’t unheard of for us to hit 2-3 locations before finding the prize.  

Imagine being able to make a gallon of Split Pea Soup with Ham for the price of two bags of split peas (less than $3.00).

During the last few years of our Saturday Adventures together our little secret got out and HBH began to charge for their bones.  I never had the heart to tell Mom.  We found such great pleasure in the hunt and the thrill of victory, that paying for the bone might have just spoiled our fun.  It was well worth a $5 bone to continue to share the Adventures and of course Mom’s homemade Split Pea Soup with Ham.

• Score yourself a ham bone, preferably with some ham remaining.
• Place 4 cups of dried split peas in a large bowl; cover with water and soak overnight.
• To make ham stock, place ham bone in a 7 Qt. Dutch Oven; fill pot with water and simmer for 2-3 hours.  Skim off any foam as the broth simmers.
• Remove ham bone and pick off bits of good ham.  Reserve to return to finished soup.
• Pour ham broth through a fine mesh strainer at least twice to remove any particles.  Return broth to dutch oven.
• Strain and rinse soaked split peas, then add to ham broth.  Simmer for 2-3 hours, stirring occasionally.  Watch for foam (which is okay and normal) and skim as necessary.  Peas will soften and over time, melt into the broth leaving you with a creamy pea soup.
• In a large saute pan, cook diced onion, celery, and carrot until just tender.  Add minced garlic and saute for 2-3 minutes more, season with salt & pepper.  Reserve vegetables for finished soup.
• Serve finished soup hot, with a spoonful of warm veggies and ham pieces, and a hunk of crusty bread.

Split Pea Soup with Ham is such a wonderful Sunday dinner….and Monday lunch….with plenty left for the freezer for a cool winter night.

The post Split Pea Soup with Ham {just like Mom’s} appeared first on Lemony Thyme.

The Monte Cristo Sandwich is a perfect Breakfast for Dinner dish.  In fact it could be considered a Dinner for Breakfast meal as well.  There’s nothing to it when it comes to making these ‘feel good’ sandwiches. 

Make yourself a basic deli sliced turkey, ham & cheese sandwich with a little Dijon mustard.  Now treat this sandwich like french toast and dip it in an egg/milk mixture.  Fry them in a little butter until browned on each side and the cheese has melted.  Serve them with a generous sprinkle of powdered sugar and a dollop of jam.  They are so good!!

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Monte Cristo Sandwich {Breakfast for Dinner}

Course Breakfast

Author Libby with Lemony Thyme

Ingredients

• 4 slices bread
• 2 slices deli ham
• 2 slices deli turkey
• 2 slices cheese
• 1 Tbl. Dijon mustard
• 2 eggs
• 2 Tbl. milk
• 1 tsp. vanilla
• pinch of cinnamon
• 2 Tbl. butter
• 2 Tbl. powdered sugar
• 2 Tbl. jam

Instructions

• Prepare sandwiches.
• Combine eggs, milk, vanilla, and cinnamon and beat well.
• Dip each sandwich in egg mixture turning until well coated.
• Melt butter in large skillet over medium heat.
• Add sandwiches cooking on each side until nicely browned and cheese has melted.
• Serve sprinkled with powdered sugar and a dollop of jam.

The post Monte Cristo Sandwich {Breakfast for Dinner} appeared first on Lemony Thyme.