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.

Yes, I referenced the holidays. They will be here in no time and this year we’ll be ready! We’ll have a whole line up of appetizers queue’d up and ready to go!

It just so happens this warm & cheesy dip is also game day worthy!

For this oven baked dip think bacon-wrapped, cheese-stuffed jalapeño popper flavors! Fresh jalapeños, 3 kinds of cheese, bacon-love, and a buttery crisp topping make this dip a fan favorite.

Jalapeño Popper Dip Ingredients

• For the Dip
• 8 ounces cream cheese, softened
• 4 ounces cheddar cheese, shredded
• 4 ounces Monterey jack cheese, shredded
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 5-6 jalapenos, roasted & diced
• 6 slices bacon, cooked crispy & chopped
• For the Topping
• 3/4 cup panko breadcrumbs
• 1/4 cup parmesan cheese, shredded
• 4 Tablespoons butter, melted

How to Assemble the Dip

• Preheat oven to 400 degrees F.
• Place a rack in a rimmed baking pan lined with aluminum foil
• Arrange bacon slices and jalapenos on rack and bake for 20 minutes (or until bacon is crispy)
• Meanwhile, in a large bowl combine the remaining dip ingredients
• Chop bacon and jalapenos (discard stems and seeds), mix into dip
• Transfer dip to an 8×8 baking dish coated with cooking spray
• In a small bowl, combine Topping ingredients and spread on top of dip
• Bake for 20 minutes
• Garnish with crispy bacon and sliced jalapeno
• Serve with favorite chips or crackers

Recipe Tips

• You can adjust the ‘heat’ on this dip by adding more jalapenos or including the seeds. I used 5 average sized jalapenos (about 4″ long) and discarded the seeds. The result was mild on the heat meter.
• Cooking the bacon in the oven makes for easy cleanup.
• Roasting the jalapenos first mellows them out a bit and adds a nice smoky flavor.

For my college cooking kids, this Easy & Delicious Jalapeño Popper Dip Recipe is right up your alley! You can even assemble it the day before and just pop it in the oven before serving.

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 & Delicious Jalapeño Popper Dip Recipe

This Easy & Delicious Jalapeño Popper Dip Recipe is perfect for holiday entertaining and a great addition to your game day spread!

Course Appetizer

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

For the Dip

• 6 slices bacon
• 5-6 jalapenos
• 8 ounces cream cheese softened
• 4 ounces cheddar cheese shredded
• 4 ounces Monterey Jack cheese shredded
• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin

For the Topping

• 4 Tablespoons butter melted
• 3/4 cup panko breadcrumbs (gluten free for GF version)
• 1/4 cup parmesan cheese shredded

To Serve

• garnish with reserved crispy bacon & sliced jalapeno
• serve with favorite chips or crackers

Instructions

For the Dip

• Preheat oven to 400° F. Place a rack in a foil lined rimmed baking sheet. Arrange bacon slices and jalapenos on rack. Bake for 20 minutes or until bacon is crispy.
• Meanwhile, in a large bowl combine remaining Dip ingredients. In a small bowl, combine Topping ingredients.
• Remove bacon and jalapenos from oven. Allow to cool slightly. Dice jalapenos, discarding stem and seeds. Chop bacon, reserving 2 Tablespoons for garnish. Add remaining bacon and diced jalapeno to dip. Transfer mixture to an 8×8 baking dish. Spread topping over dip. Bake for 20 minutes.
• Garnish with sliced jalapeno and crispy bacon. Serve warm from oven with favorite chips or crackers.

The post Easy & Delicious Jalapeño Popper Dip Recipe 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.

We’ve taken classic Mexican street corn and cut it off the cob. Because scooping corn chips through creamy fresh grilled corn that’s bursting with chili and lime flavors …is FUN!!

Each week our local Farmers Market blossoms with new fresh produce and gorgeous flowers. The first week was beets, carrots, cucumbers, broccolini, and peaches.

By the second week we added potatoes, green beans, and sweet corn on the cob.

We bought and grilled more corn than we could eat, it came down to Corn Chowder or a nice crisp flavorful corn dip. With the temps in the 90s, this dip recipe was born and you’ll love it.

I took all the same flavor profiles that you would slather on corn on the cob to make Elote. Elote, also known as Mexican street corn, means corncob or ‘ear of corn’ in Spanish and is traditionally served slathered with a mixture of mayonnaise, crema, cilantro, chili powder, garlic, lime juice and crumbled Cotija cheese.

For our this recipe I also added fine diced jalapeño and green onion. I served this dip at room temperature but it’s delicious oven warmed as well.

I’m certain my family is silently cheering right now. Witnessing me eat an ear of corn is not a pretty sight! Let’s just say I’m enthusiastic in my approach and committed until the end. So this Mexican Street Corn Dip has now become a family favorite. It sings of summer with fresh bright flavors like chili and lime, and delivers a delicious creamy corn crunch!

I’d love for you to comment below. Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

All my best,
xo Libby

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Mexican Street Corn Dip

This Mexican Street Corn Dip has now become a family favorite. It sings of summer with fresh bright flavors like chili and lime, and delivers a delicious creamy corn crunch!

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Ingredients

• 4 ears corn on the cob shucked and grilled until lightly charred
• 1/4 cup mayonnaise
• 2 Tablespoons crema or sour cream
• 1/4 cup Cotija Mexican crumbling cheese
• 1 lime juiced
• 1 handful fresh cilantro leaves rough chopped
• 1 small jalapeño fine diced
• 1 clove garlic minced
• 1 scallion thinly sliced
• 1/2 teaspoon chili powder (we used Tajin chili lime seasoning) or more to taste
• salt & pepper taste
• fresh cilantro & cotjita cheese for garnish

Instructions

• Grill corn on the cob until lightly charred. Remove kernels from the cobs. Whisk together remaining ingredient, add in corn kernels and stir until well combined. Adjust seasoning to taste. Sprinkle with fresh cilantro and crumbled Cotija cheese for garnish. Serve at room temperature with favorite chips or crackers. To serve warm, place in a greased oven proof dish and bake at 325° F. for 15 minutes.

The post Fresh Mexican Street Corn Dip You’ll Love appeared first on Lemony Thyme.

We’re just back from the US Virgin Islands (St. John) where we celebrated Shelby’s 30th birthday with a special getaway.

We loved St. John for her magical views, her underwater wonderland and wandering wildlife.

As we emerge from covid limitations this tiny island provided the perfect balance of adventure, tranquility, space and togetherness.

I’m still smiling :)

For the salad I used Israeli (Pearl) Couscous and lots of texture and colorful flavors.

Mango, sweet corn, jalapeño, red pepper, cilantro, green onion, and punchy jerk marinade as the dressing.

This Jamaican Jerk Marinade is loaded with fresh herbs, aromatics and warm spices.

You can easily double or triple the marinade recipe if you’re planning to make Jerk Chicken Wings or Turkey Tenderloin.

If you’re looking to spice up your backyard bbq’s this summer, why not throw an island party with some of these colorful tasty dishes.

Jamaican Red Beans & Rice {Rice & Peas}
The Painkiller Cocktail
Jamaican Jerk Marinated Turkey Tenderloin
Red Grapefruit Mojito
Jamaican Jerk Sugar Cane Shrimp
Jamaican Vegetable Rundown
Jerk Chicken Wings
Caribbean Couscous Salad
Fried Plantains

Caribbean Couscous Salad is going to become our go-to salad this summer!

Such a great warm weather side dish! I love that it can safely tolerate an outdoor buffet. And it can be made a day or two ahead so you too can enjoy the party!!

For my gluten free friends, Caribbean Quinoa Salad is an equally delicious summer side dish!

Simply replace the Israeli couscous with quinoa.

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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Caribbean Couscous Salad

Caribbean Couscous Salad is going to become our go-to salad this summer! It's a great warm weather side dish that can safely tolerate an outdoor buffet and it can be made a day or two ahead so you too can enjoy the party!!

Course Salad, Side Dish

Cuisine Caribbean

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 cup dry Israeli couscous or substitute quinoa for gluten-free version
• 1 mango peeled & diced
• 1 ear corn on the cob kernels removed
• 1 jalapeno fine diced
• 1 small red bell pepper fine diced
• 2 scallions thinly sliced
• 1/2 cup fresh cilantro leaves chopped
• 1/2 cup Jamaican Jerk Marinade see recipe link in post
• salt & pepper to taste

Instructions

• Prepare couscous according to package instructions. Cool to room temperature.
• Combine cooled cooked couscous with remaining ingredients. Serve chilled or at room temperature.

The post Caribbean Couscous Salad appeared first on Lemony Thyme.

They are bright and green and filled with fresh herbs.

A crispy exterior with a tender moist center makes them irresistible and comfortable and oh so delicious.

These chickpea and herb fritters are a staple dish in many parts of the Eastern Mediterranean and Middle East.

I found this interesting article from History Today on the origin of Falafel.

Clearly there is much debate on which country first took claim to this dish, and it’s no wonder.

It all begins with dried chickpeas aka garbanzo beans, which need to soak overnight or for at least 8 hours. The beans are only soaked, not cooked, therefore you can’t substitute canned chickpeas. I repeat, please don’t attempt this recipe with canned chickpeas.

We are fortunate to have a sweet lunch-date spot mere minutes from our house. Jerusalem Chef is a family owned restaurant that makes authentic dishes like Jerusalem Salad, Shawarma, Kofta Kababs, Hummus, Baba Ghanoush and the most beautiful emerald green Falafel. Which are the inspiration for this post.

If you love falafel like me, you’ve likely had the really good falafel and then the kind-of-dry, not-so-tender, under seasoned variety. Clearly I aspire to share a really good falafel recipe with you, similar to the ones served at Jerusalem Chef.

So I googled “bright green falafel recipe”, clicked on Images, and found this gorgeous recipe from one of my favorite sites The View from Great Island. It’s straight forward, herb loaded, flavor packed and the finished result turned out just like the picture. Winning!

Basically your food processor does 50% of the work and you’re responsible for the rolling and frying. And 100% of the eating, although you’ll want to share the love with this one ~ your friends and family will thank you. All of the ingredients go into the food processor and you pulse until you have the consistency of coarse wet sand. You want the mixture to hold together when you squeeze it with your hand. I used a small ice cream/cookie dough scoop then gently formed them into balls with my hands. I wanted to serve the Falafel warm for dinner so I refrigerated them for a few hours before frying. You can easily make the mixture ahead and refrigerate for up to two days.

We incorporated the Falafel with Lemon Tahini Sauce as part of a gorgeous Middle Eastern Mezze Platter. We grazed our way around the board, such a fun and satisfying way to enjoy the flavors of this region.

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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Falafel {with Lemon Tahini Sauce}

These chickpea and herb fritters are a staple dish in many parts of the Eastern Mediterranean and Middle East. They are packed with fresh herbs and their texture is superb.

Course Entree or Appetizer

Cuisine Middle Eastern

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Overnight Soak 8 hours hours

Servings 6

Author Sue with The View from Great Island

Ingredients

For the Falafel

• 3 cups soaked chickpeas not cooked
• 1/2 medium red onion
• 3 cloves garlic
• 1 small jalapeno
• 1 packed cup fresh parsley leaves stems discarded
• 1 packed cup fresh cilantro leaves stems discarded
• zest of 1 lemon
• 2 Tablespoons lemon juice
• 1 Tablespoon coriander
• 1 Tablespoon cumin
• 2 teaspoons salt
• 1/2 teaspoon baking powder
• 3 Tablespoons chickpea flour (or all-purpose)

For the Lemon Tahini Sauce

• 1/2 cup tahini (sesame seed paste)
• 1 Tablespoon lemon juice
• water to thin to desired consistency
• salt to taste
• ground cumin to taste

Instructions

For the Falafel

• Soak the dried chickpeas overnight or for at least 8 hours. DO NOT COOK THEM.
• Measure out 3 cups of soaked chickpeas and place in food processor with remaining Falafel ingredients. Run processor until you have a wet corse sand like consistency, scraping down the sides of the bowl several times during the process. The mixture should hold together when squeezed in your hand.
• Use a ice cream scoop or spoon to portion out the falafel mixture. Use your hands to gently shape into balls. Refrigerate until ready to fry, up to two days.
• Preheat vegetable oil to 350° F. Gently fry falafel in small batches and drain on paper towels. Serve warm with Tahini Sauce.

For the Lemon Tahini Sauce

• Whisk together the tahini and lemon juice, adding water to thin it to desired consistency. Season with salt and cumin to taste.

The post Falafel {with Lemon Tahini Sauce} appeared first on Lemony Thyme.

My kid first introduced me to Vietnamese fare. 

Pho.  Coffee.  Bakeries.  And Banh Mi.  Each worthy of their own post. 

Our Vietnamese Beef Pho post continues to be one of my favorites. 

Vietnamese Iced Coffee was incorporated into a great day spent with one of my favorite peeps, as we explored various iced coffees. 

Shelby and I set out on Chinese New Year a couple years back, we headed to Buford Highway, an Asian infusion corridor just outside the hustle and bustle that is Atlanta.

We celebrated with Dim Sum at Canton House.  Then began the slow crawl up the corridor, making our way to Asian Square.  Home to Shelby’s favorite Pho spot, Banh Mi joint, and Vietnamese Bakery.

The Pickles

A signature ingredient in a Banh Mi Sandwich is pickled carrot and daikon radish. 

I added thinly sliced jalapeno to the mix, with a quick refrigerator pickle marinade.  1/2 cup rice wine vinegar, 1 Tbl. sugar, 1/2 tsp. salt.  We went overnight, but in as little as 30 minutes you can infuse pickle flavor.

The Protein

The protein in Banh Mi Sandwiches varies greatly.  I’m not certain there are signature choices, instead a chance to make them your own.  For ours, think chicken burgers or better yet, kicked up chicken meatloaf.

Fresh ground chicken, scallion, red onion, cilantro, sesame oil, soy sauce, garlic powder, black pepper and kosher salt.  Form into patties or meatballs (we did both, Banh Mi Bites were like a party in your mouth).

The Fresh Herbs & Mayo

Fresh herbs elevate any dish, but in these sandwiches, they bring one more layer of freshness.  Cilantro is classic, however basil and mint pair perfectly as well.  Don’t be shy, pile on the herbs.

Then there is the spicy mayo.  I infused our mayo with soy sauce, sriracha hot sauce, sesame oil and fish sauce.  It had a mild kick and smooth finish.

On this day, I introduce the Vietnamese Banh Mi Chicken Sandwich to the pages of Lemony Thyme.  This savory sandwich has so much flavor with the juicy chicken, the punchy pickles and fresh herbs and the sweet and spicy mayo. I made a few extra Banh Mi Bites to hold us over while I pictured the sandwich.

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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Vietnamese Banh Mi Chicken Sandwich

This savory sandwich has so much flavor with the juicy chicken, the punchy pickles and fresh herbs and the sweet and spicy mayo.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For pickled veggies…

• 1/2 cup rice wine vinegar
• 1 Tbl. sugar
• 1 tsp. salt
• 1 carrot julienned or spiralized
• 1 daikon radish julienned or spiralized
• 1 jalapeno thinly sliced

For chicken burger…

• 1 lb. ground chicken
• 1 scallion thinly sliced
• 1/3 cup fine diced red onion
• 1/2 cup chopped cilantro
• 1 Tbl. sesame oil
• 1 Tbl. soy sauce
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. black pepper

For spicy mayo…

• 1/2 cup mayonnaise
• 1 Tbl. soy sauce
• 1 tsp. sriracha sauce
• 1 tsp. sesame oil
• 1 tsp. fish sauce optional

For Banh Mi Sandwich…

• 1 long baguette about 24-inches
• 2 cups fresh herbs cilantro, basil, mint

Instructions

For the pickled veggies…

• In a small glass bowl, whish together vinegar, sugar and salt. Add in prepared veggies and refrigerate a minimum of 30 minutes or up to two days ahead.

For the chicken burger…

• Preheat oven to 400 degrees.
• In a medium bowl, combine all ingredients until just combined. Do not overwork. Form into 4 patties or 1-inch meatballs. Place on parchment lined baking sheet. Bake for 25-30 minutes or until instant read thermometer inserted in the center reads 160 degrees. (Meatballs will require less cooking time, check after 15 minutes).

For the spicy mayo…

• While the burgers cook, combine mayonnaise ingredients in a small bowl and refrigerate.

To serve…

• Slice baguette into fourths, then cut each piece in half. Spread insides with spicy mayo. Layer fresh herbs and pickled veggies, then top with burger. Add additional herbs and pickled veggies.

The post Vietnamese Banh Mi Chicken Sandwich appeared first on Lemony Thyme.

We dug out an old favorite recipe for Cheeseburger Soup and gave it a little sprucing up.  Our NEW & Improved Bacon Jalapeño Cheeseburger Soup is the bombdiggity.

Those of us longing for spring and backyard BBQs, while Winter weather is still lingering, can get that fresh off the grill cheeseburger taste (and satisfaction) with this soup.  You just build it like you build your favorite cheeseburger and don’t skimp on the toppings.

Recipe tip: If you want a nice charbroiled flavor brown your ground beef in a hot pan.  You may want to wipe out any black bits before adding in the bacon.

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Bacon Jalapeno Cheeseburger Soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 6 slices of bacon
• 1 lb. ground beef
• 1 medium onion diced
• 2 jalapenos seeded and fine diced
• 1 garlic clove minced
• 1 medium baking potato peeled and cubed
• 2 Tbl. flour
• 3 cups beef broth
• 1/8 cup ketchup
• 1 Tbl. Worcestershire sauce
• 1 Tbl. yellow mustard
• 2 cups milk or cream
• 6 ounces Cheddar or American cheese shredded
• salt & pepper to taste
• Toppings: crispy bacon diced tomato, shredded cheese and fine diced jalapeno. Serve with mini dill pickles.

Instructions

• In a Dutch oven, brown ground beef; drain and reserve. Add bacon and cook until crispy; remove to drain reserving 1 Tbl. bacon drippings.
• Add onion and jalapeno to pan and sauté until just tender. Add garlic and saute an additional minute. Return browned ground beef and potato: dust mixture with flour and stir until bubbly. Whisk in broth, ketchup, Worcestershire sauce, and mustard; bring to a boil then reduce heat and simmer for 15-20 minutes until potato is tender.
• Stir in milk and shredded cheese; stirring until soup is hot and cheese has melted. Season with salt and pepper to taste.
• Serve topped with crumbled crispy bacon, diced tomato, shredded cheese, and fine diced jalapeno.

Notes

Recipe tip: If you want a nice charbroiled flavor brown your ground beef in a hot pan. You may want to wipe out any black bits before adding in the bacon.

The post Bacon Jalapeño Cheeseburger Soup appeared first on Lemony Thyme.

I am thankful for Farmers’ Markets (where I scored these beautiful Georgia peaches) and friends with gardens (where I scored these picture perfect jalapenos). 

I am all about skillet jam. 

No special equipment or ingredients required. 

In less than an hour you can have Peach Jalapeño Skillet Jam poured over cream cheese with crackers in hand. 

The combination of sweat juicy peaches with a slight kick from the jalapeños is addicting.

The method is simple. 

Peel and slice your peaches then top them with sugar and let the juices flow. 

The Process

Within 15 minutes (or up to four hours) you’ll have the base for your jam. 

• Add your diced peaches to a cast iron skillet
• Then add diced jalapeños, with seeds or without depending on how spicy you’d like the jam to turn out.  I used two jalapenos and some seeds, but not all. 
• Stir in two tablespoons of fresh lemon juice and simmer over medium heat until most of the liquid has evaporated. 
• Remove from heat and allow to come to room temperature.  The jam will continue to thicken as it cools.

I suggest pairing Peach Jalapeño Skillet Jam with mild goat or cream cheese and spreading it on a Flatbread Cracker. 

Irresistible.

If you like the sounds of this Peach Jalapeño Skillet Jam be sure to give our Strawberry Jalapeño Skillet Jam a try.

Crackers pictured above are these super easy Flatbread Crackers.

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

Print

Peach Jalapeño Skillet Jam

When peaches and jalapeños meet there is bound to be some sweet spicy love created aka Peach Jalapeño Skillet Jam.

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 1/2 lbs. fresh peaches peeled & sliced
• 1 cup sugar
• 2 jalapenos fine diced
• 2 Tbl. lemon juice

Instructions

• Layer the sliced peaches with sugar in a bowl and allow to macerate in the refrigerator for at least 15 minutes or up to 4 hours.
• Pour into a cast iron skillet; add jalapeno and lemon juice and simmer over medium heat until most of the liquid has evaporated and the jam has thickened, about 15 – 20 minutes.
• Remove from heat and allow to cool to room temperature. Store in air-tight jar for up to 3 weeks in the refrigerator.

The post Easy Fresh Peach Jalapeño Skillet Jam appeared first on Lemony Thyme.

Did you know that Guacamole is one of the most popular Super Bowl snacks?! Right up there with Chicken Wings! But it’s been around long before the big game ever took place. Guacamole dates back to the 1500’s and due to its nutritional value was a staple in the Aztec diet, although they called it āhuacamolli – which translated means “avocado sauce.”

Everyone has their favorite version of this smashed avocado dip. I like to use lemon juice, however lime juice is more traditional. You won’t find onion in this version (not everyone in our house is an onion fan) but you will find finely diced jalapeño, along with fresh cilantro and cumin. The finished product has a nice bright flavor and pairs very well with chips or dolloped on top of your favorite tacos!

When we were in Mexico we ordered table side Guacamole with almost every meal. Fresh ingredients bursting with the right balance of citrus and spice.

Here are a few colorful pictures from our trip…

The post My Go-To Guacamole Recipe appeared first on Lemony Thyme.