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Vietnamese Beef Pho
Vietnamese Beef Pho. Let me just say this about that. I don’t think I’ve ever delivered so much flavor with so little effort. When I got home from work I assembled everything I needed, put the broth and seasoning on to simmer, all in about 5 minutes. I did also pop our beef filet into the freezer, which later helped with getting a nice thin slice.
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Cheese Scalloped Corn Casserole {and an excerpt from The Moulding Board}
I was feeling a little sentimental and decided to pull out my treasured family cookbook, The Moulding Board. Included are recipes dating as far back as the early 1900’s intermixed with pages from my Great Grandmother Nannie’s 1929 diary. Such a wonderful way to get a glimpse of what life was like in Newtown, CT all those years ago. Now on to the Cheese Scalloped Corn Casserole recipe, which happens to be my sister Sarah’s contribution to the collection.
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Grilled Vietnamese Chicken Thighs {with Mango Salsa}
Grilled Vietnamese Chicken Thighs. To quote my in-house taste-tester, “This is a flavor WIN.” I’ll take that as a thumbs up. Boneless Skinless Chicken Thighs marinated in a jalapeno orange marinade, then grilled to perfection. So delicious and as a bonus, figure friendly.
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Guacamole Deviled Eggs {with Crispy Bacon}
Guacamole Deviled Eggs with Crispy Bacon. One week to go before we complete our first year of ‘food blogging.’ A term I hesitated to use for most of this year. On one hand it was hard to put myself in that category, with so many very talented writers, recipe creators, and photography wizards. And on the other hand, I had always thought of a blog as a personal diary of sorts, something I couldn’t envision Lemony Thyme becoming last June. However, as time progressed I began to open up a bit. A simple reference from a friend or family member about something I wrote in a post, felt good. It made me…
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Southwest Skillet Corn
Southwest Skillet Corn. Come on fresh corn. I love you so. It really doesn’t matter to me how corn is prepared because I can’t think of a way I don’t love it. I’ve discovered over the past couple of years that roasting veggies like corn (or onions, jalapenos, poblanos, red peppers), over an open flame, intensifies their flavor and adds just a hint of smokiness. What a great way to give your favorite salsas and sides a little flavor boost.
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Mexican Rice {Restaurant Style}
We just love sizzling Steak Fajitas served with all those delicious toppings. And nothing goes better with them than a side of Mexican Rice. I have read at least a dozen recipes for both Spanish and Mexican Rice in an attempt to find one as close to what we get from our favorite Cantina. I had no idea there was a difference between them, but from what I can tell while they both have tomatoes, Mexican rice also has onion and peppers, and is seasoned with cumin. Where Spanish rice uses saffron to get it’s orange-red color.
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Jalapeño Popper Pizza
When life gives you corn tortillas, it’s a great time to get creative. There are hundreds or at least 30 corn tortillas in a package. We’ve made Chicken Enchiladas Verde, homemade corn chips & salsa, and now these yummy and super easy Jalapeño Popper Pizzas. Coming soon Cilantro Lime Shrimp & Avocado Tostadas. And there are still enough left for one more creation…
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Green Bloody Mary
The Bloody Mary has come a long way baby from tomato juice & vodka. The myriad of spices and seasonings and sauces that can transform this drink is endless. If I only owned a juicer….just think how cool and colorful Mary could become (hint hint). Today we’ll stick with our every day humble blender and create a fresh crisp Green Bloody Mary.
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Grilled Chicken Tequila Burgers {with Cilantro-Lime Mayo}
Grilled Chicken Tequila Burgers {with Cilantro-Lime Mayo}. Recipe Inspiration. I’ve mentioned before that recipe ideas come to me in many ways. Today for example, I spent my lunch break at the hair salon, a place I love for these three reasons: first I adore my stylist and love hearing about her recent travels and life experiences; second because I always leave feeling refreshed and happy; and third because they have the best assortment of magazines!! Today I left with 16 snapshots of recipes and ideas that I MUST try. My head is spinning with fresh new visions.
