Whenever I bring up favorite Thanksgiving sides in conversation, Green Bean Casserole always rises near the top. Even though Stuffing seems to be the emotional favorite.

Hello carbs!

Before we get too far in, this may or may not be the time to share that before now, I’ve never been a big fan of green bean casserole.

Inevitably, every Thanksgiving luncheon or dinner I’ve attended has included at least one of this hallowed dish. I want to like it.

I love green beans and I love casseroles. But over the years I’ve been disappointed with the lack of…..flavor.

I’m not going to hate on canned “cream of” soups. In fact, I embrace them at times. But I’m just going to suggest that the classic recipe could enjoy a flavor boost by including fresh ingredients.

Several years ago, when I and every other food blogger were deconstructing dishes, I came up with this recipe. It was actually really good.

So it is with that sentiment in mind that I’ve freshened up this holiday favorite and made a proper casserole.

The Casserole Ingredients

• Fresh green beans
• Fresh mushrooms
• Homemade parmesan cream sauce
• Crispy shallots
• Shaved parmesan cheese
• Finished with a little lemon zest for bright flavor

The Preparation

Blanch or steam green beans until just tender and bright green. I steam mine 8 minutes over a pan of boiling water. Alternately you can blanch them in boiling water for 3-4 minutes. Place in ice bath to stop cooking, then transfer to a 3 quart casserole dish.

The mushrooms are pan browned first, giving them their wonderful golden color and rich flavor.

Add the browned mushrooms to the casserole dish on top of the green beans.

Prepare a basic white sauce, then add parmesan cheese. The result is a luxurious sauce that single handedly turns this dish into comfort food!

The green beans and mushrooms are blanketed with the luxurious parmesan cream sauce.

The casserole is baked covered for 35 minutes, then uncovered for an additional 15-20 minutes until lightly browned around the edges.

While the casserole is baking, prepare the crispy shallots. Thinly slice shallots then gently fry in batches in vegetable oil until deep golden brown. Drain on paper towels.

Top casserole with the crispy shallots and bake an additional 5 minutes. Garnish with shaved parmesan cheese and lemon zest.

Fresh Green Bean & Mushroom Casserole with Crispy Shallots has all the comfort you want with the beautiful fresh ingredients you deserve.

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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Fresh Green Bean & Mushroom Casserole with Crispy Shallots

Fresh Green Bean & Mushroom Casserole with Crispy Shallots has all the comfort you want with the beautiful fresh ingredients you deserve.

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 12

Ingredients

For the Green Beans & Mushrooms

• 2 pounds fresh green beans ends trimmed
• 1 pound cremini (button) mushrooms sliced
• 4 fresh thyme sprigs
• 4 Tablespoons butter divided
• 2 Tablespoons olive oil divided

For the Parmesan Cream Sauce

• 2 Tablespoons butter
• 2 Tablespoons flour
• 2 cups half & half
• 3 cloves garlic minced
• 1/2 cup grated parmesan cheese
• salt & pepper to taste

For the Crispy Shallots

• 3 large shallots thinly sliced
• 2 cups vegetable oil for frying

For the Garnish

• 1/4 cup shaved parmesan cheese for garnish
• 1 zest of lemon for garnish

Instructions

For the Green Beans & Mushrooms

• Place a steamer basket over a large pot of boiling water. Add green beans and steam for 8 minutes or until just tender and bright green. Alternately you can blanch the green beans in boiling water for 3-4 minutes until just tender. Transfer cooked beans to a bowl of ice water to stop the cooking.
• Add 2 Tbl. butter, 1 Tbl. olive oil and 2 sprigs fresh thyme to a large skillet over medium-high heat. Add half of the sliced mushrooms in a single layer and brown on one side without turning, about 4-5 minutes. Turn over mushrooms and brown on the other side, about 3 minutes. Remove from pan and reserve. Melt remaining 2 Tbl. butter, 1 Tbl. olive oil and thyme sprigs. Add remaining mushrooms and brown on both sides. Remove from pan and reserve.

For the Parmesan Cream Sauce

• In a medium sauce pan, melt 2 Tablespoons of butter over medium heat until hot and bubbly. Add flour and whisk to combine. Continue cooking until lightly golden brown, stirring constantly. Gradually whisk in half & half. Bring to a gentle boil and cook for 5 minutes, stirring occasionally. Remove from heat and add minced garlic and grated parmesan cheese. Whisk until cheese is melted. Season with salt & pepper to taste.

For the Crispy Shallots

• In a medium sauce pan bring 2 cups of vegetable oil over medium-high heat to 375° F. Working in batches, fry sliced shallots until deep golden brown. Remove with a mesh strainer and transfer to a paper towel lined plate. Continue with remaining shallots.

To Assemble Casserole

• Preheat oven to 350° F. Arrange green beans in a 3 quart casserole dish. Top with browned mushrooms and parmesan cream sauce. Cover with aluminum foil. Bake covered 35 minutes. Remove foil and bake an additional 15-20 minutes until sauce is bubbling and lightly browned around edges. Add Crispy Shallots and bake an additional 5 minutes. Garnish with shaved parmesan cheese and lemon zest.

The post Fresh Green Bean & Mushroom Casserole with Crispy Shallots appeared first on Lemony Thyme.

Whether you have a favorite Greek restaurant or a favorite Greek Island, this dressing will save you the trip!

I love how the classic Mediterranean aromatics and herbs make this dressing sing. But its the salty tangy feta cheese that’s the star. Sweet honey and the acid from the red wine vinegar are the perfect balance.

All of the ingredients go into your food processor, making this dressing quick & easy to make. I have a mini KitchenAid Food Chopper that I use almost daily. One of my most treasured kitchen appliances!

Homemade is better.

Especially homemade salad dressings. No chemicals or preservatives.

Just real good ingredients.

Garlic, shallot, lemon zest and a touch of honey infuse a base of extra virgin olive oil and red wine vinegar. Fresh basil and oregano add familiar Greek flavor. While the feta cheese adds a nice salty finish.

If you’re looking for an easy way to elevate a simple salad this feta & red wine vinaigrette is the answer! Give our Greek Salad or Mediterranean Chopped Salad a try.

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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Quick Greek Red Wine & Feta Vinaigrette

If you’re looking for an easy way to elevate a simple salad this feta & red wine vinaigrette is the answer!

Course Dressing

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup extra virgin olive oil
• 2 Tablespoons red wine vinegar
• 1 zest of one lemon
• 1 shallot
• 1 clove garlic
• 2 Tablespoons fresh oregano leaves
• 1/4 cup fresh basil leaves
• 1/4 cup feta cheese
• salt & pepper to taste

Instructions

• Combine all ingredients except feta, salt & pepper in bowl of a food processor. Purée. Add in feta and pulse until creamy, but with small pieces of feta still visible. Season with salt & pepper to taste.

The post Quick Greek Red Wine & Feta Vinaigrette appeared first on Lemony Thyme.

Such a sweet way to incorporate my recent fresh fig score!

And boy are they delicious! The tender crumb is sweet and buttery and the jammy fig layer has a nice hint of lemon.

I wanted to keep this recipe simple and easy to recreate, so I let my food processor do most of the work. Here’s how we break it down.

You’ll have your Crumble and you’ll have your Fig Filling. Both are made in the food processor.

For the Crumble

• Flour, sugar, butter, and baking soda go into the bowl of a food processor
• Pulse until well combined
• Spread half of the mixture in a buttered parchment lined 8″x8″ baking dish
• Pour remaining mixture into a bowl and reserve
• Wipe food processor bowl clean

For the Fig Filling

• Fresh figs, lemon zest, sugar and flour go into the bowl of the food processor
• Process on low for one minute until figs are well blended
• Spread fig mixture over crumble crust

For the Topping

• Take the remaining crumble topping and squeeze handfuls to form clumps
• Place clumps on top of fig filling
• Continue until all crumbs are used
• Bake at 375 degrees F. for 60-65 minutes until lightly golden brown
• Allow to cool completely before cutting

Fresh Fig Crumble Bars have a coffee cake feel about them and are perfect for breakfast. I actually shared them with my neighbors one evening and they were a yummy evening sweet treat.

I’m already thinking about how I can incorporate other fresh seasonal product into crumble bars. Peach Crumb Bars anyone?

If you love figs like we do check out our Prosciutto Wrapped Mascarpone Stuffed Figs of Love!

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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Fresh Fig Crumble Bars

Boy are these Fresh Fig Crumble Bars delicious! The tender crumb is sweet and buttery and the jammy fig layer has a nice hint of lemon.

Course Breakfast, Dessert

Keyword Baked Goods, Fresh Figs

Servings 8

Author Libby with Lemony Thyme

Ingredients

For the Crumble

• 3/4 cup cold unsalted butter cut into cubes
• 2 cups all purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda

For the Fig Filling

• 8 ounces fresh figs stems removed
• 2 Tablespoons all purpose flour
• 2 Tablespoons sugar
• 1 zest of 1 lemon about 2 teaspoons

Instructions

For the Crumble

• Preheat oven to 375° F. Spray an 8"x8" baking dish with cooking spray. Line with parchment paper and spray again.
• Place the crumble ingredients into the bowl of a food processor. Pulse until butter and flour are incorporated well. Pour half of the mixture into bottom of prepared baking dish. Pour remaining mixture into a bowl and wipe out food processor bowl.

For the Fig Filling

• Add Fig Filling ingredients to the food processor bowl. Blend on low speed for 1 minute. Pour fig mixture over crumble base and spread out to edges.
• Take the remaining crumb mixture and squeeze a handful at a time so clumps form. Place them on top of fig layer. Repeat until all remaining crumb topping is used. Bake for 60-65 minutes until lightly golden on top. Allow to cool completely before slicing.

Recipe adapted from Martha Stewart

The post Fresh Fig Crumble Bars By Popular Demand appeared first on Lemony Thyme.

Move over cauliflower and Brussels sprouts, broccoli is making a comeback in this house!

Oven roasted, crispy-edged, parmesan-crusted, lemon-zested broccoli is THE best!!

You can serve it as an appetizer (hello…roasted Brussels sprouts are on nearly every appetizer menu).

You should definitely make it your go-to side dish. And Crispy Roasted Broccoli is more than happy stealing the show for any vegetarian meal!

If you generally cook one head of broccoli, make it two. If two is your go-to you’ll want 3 or even 4 heads.

Trust me.

You’ll want to dig in as soon as it’s out of the oven and this Crispy Parmesan Roasted Broccoli will disappear in a hurry.

To begin, cut broccoli into medium to large sized florets.

Drizzle a large baking sheet with a few tablespoons of extra virgin olive oil, then sprinkle with shredded parmesan cheese and black pepper.

Place florets in a single layer on prepared baking sheet, drizzle with a little more olive oil and a sprinkle of salt and pepper.

Roast at 450 degrees F. for 15-20 minutes until edges begin to brown.

Best served fresh from the oven, lightly sprinkled with lemon zest and shredded parmesan cheese. Hand everyone a fork and dig in or serve as your new BFF side dish!

Crispy Parmesan Roasted Broccoli is special.

Seriously, even our kids can’t get enough of it.

There’s something magical that happens to veggies when roasted in the oven. Those caramelized edges, tender centers, and almost nutty flavor (thanks to the parmesan) make this veggie a new favorite!

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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Crispy Parmesan Roasted Broccoli

There's something magical that happens to veggies when roasted in the oven. Those caramelized edges, tender centers, and almost nutty flavor (thanks to the parmesan) make this veggie a new favorite!

Course Appetizer, Side Dish

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pound fresh broccoli cut into medium sized florets
• 4 Tablespoons extra virgin olive oil divided
• 1/3 cup finely shredded parmesan cheese divided
• freshly cracked black pepper
• salt
• lemon zest and shredded parmesan cheese to serve

Instructions

• Preheat oven to 450° F. Drizzle 2 Tbl. olive oil onto a large rimmed baking sheet. Sprinkle with 1/4 cup shredded parmesan cheese and freshly cracked black pepper. Top with single layer of broccoli florets. Drizzle with remaining olive oil, parmesan cheese, salt and pepper.
• Roast broccoli in oven for 15 minutes or until edges begin to brown. Remove from oven and transfer to a serving bowl. Sprinkle with lemon zest and shredded parmesan cheese. Best served immediately.

The post Crispy Parmesan Roasted Broccoli appeared first on Lemony Thyme.

The simple spice blend delivers bold balanced flavor.

The Spice Rub Ingredients

The rub consists of equal parts: salt, granulated garlic, dried oregano & thyme, ground cumin & coriander.

Just a few ingredients deliver maximum flavor in this recipe.

The Cooking Method

You’ll sear the Spice-Rubbed Pork Tenderloin on all sides in a hot cast-iron or oven-proof skillet. The tenderloin is then finished in the oven for another 5 minutes or so.

As with all meat you’re roasting, searing, or grilling – allow it to rest before slicing.

That’s it. So simple and ready to be served in less than 30 minutes.

The Quick & Easy Results

This spice blend delivers a beautifully seasoned savory pork tenderloin, but not spicy hot. You can almost identify each of the spices yet they are so savory and balanced.

I like to serve Spice-Rubbed Pork Tenderloin over a bed of arugula & herbs, a touch of lemon zest and our favorite Fresh Herb Vinaigrette.

This dish is a great no-fuss weeknight meal that could easily be served for Sunday dinner.

However, I love it best the next day. It’s great in sandwiches too. The pork remains juicy and the flavors are just as bold and wonderful, making it a great meal-prep lunch box option.

We’ve also used this same spice blend on chicken thighs and whole roast chicken.

Winner winner!

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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Spice-Rubbed Pork Tenderloin

This spice blend delivers a beautifully seasoned savory pork tenderloin, but not spicy hot. I like to serve Spice-Rubbed Pork Tenderloin over a bed of arugula & herbs, a touch of lemon zest and our favorite Fresh Herb Vinaigrette.

Course Main Course

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For Spice-Rubbed Pork Tenderloin

• 1 1 lb. pork tenderloin
• 1 teaspoon granulated garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 Tablespoon olive oil

For Arugula & Herb Salad

• 6 cups baby arugula (about 16 ounces)
• 1 cup fresh herb leaves (such as parsley, basil, cilantro, dill)
• 2 teaspoons fresh lemon zest
• 1 cup Fresh Herb Vinaigrette Recipe link in post

Instructions

For Spice-Rubbed Pork Tenderloin

• Preheat oven to 450° F. Combine the seasonings and rub liberally into pork tenderloin, coating all sides. Heat olive oil in a cast-iron or oven-proof skillet over high heat, sear pork tenderloin on all sides until nicely browned, about 3-4 minutes per side. Transfer to oven and roast until pork reaches an internal temperature of 145° F, about 5 minutes. Allow to rest for 5 minutes before thinly slicing.

For Arugula & Herb Salad

• On a serving platter or large salad bowl, make a bed of fresh arugula and herbs, then sprinkle with lemon zest. Place thinly sliced pork tenderloin on top and spoon fresh herb vinaigrette over pork and greens.

The post Quick & Easy Spice-Rubbed Pork Tenderloin appeared first on Lemony Thyme.

You know the kind that cook in the most delicious lemony garlicky broth!

I absolutely adore them and wanted to recreate a version to go with our Greek Chicken Burgers.

These lemony potato wedges have all the beautiful flavors of the classic roasted Greek potato recipe but are crispy like steak fries.

If you love Crispy Baked Potato Wedges like I do check out <—– that link for dipping sauces three ways ;-).

Once you cut the baking potatoes into large wedges, you parboil them for a few minutes before baking. This helps them crisp up nicely. Season with salt, pepper, garlic powder and paprika then into a 450 degree F. oven for 15 minutes, flip and return to the oven for another 10-15 minutes.

Transfer from baking sheet to serving tray. Sprinkle with crumbled feta cheese, fresh lemon zest, fresh oregano leaves and a generous squeeze of fresh lemon juice. Season with salt & pepper to taste.

We paired these Greek Style Potato Wedges with our Greek Chicken Burgers. These burgers are packed with fresh herbs, feta cheese, spinach and aromatics. The flavor pairing is spot on and who doesn’t love burgers & fries!

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, TikTok and Facebook!

All my best,
xo Libby

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Greek Style Potato Wedges

These Greek Style Potato Wedges have all the beautiful flavors of the classic Greek Potato recipe but are crispy like steak fries.

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Ingredients

• 4 russet baking potatoes each cut into 8 wedges
• 1/4 cup olive oil
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 teaspoon paprika
• 1 lemon zest & juice
• 1/2 cup feta cheese crumbled
• 1 Tbl fresh oregano chopped

Instructions

• Preheat oven to 450 degrees F.
• Cut each potato into 8 wedges. Bring large sauce pan of water to boil. Add potatoes and cook 5 minutes. Drain.
• Toss parboiled potatoes with olive oil, garlic powder, paprika, salt and pepper. Spread evenly on large baking sheet. Bake for 15 minutes, then use spatula to turn over potatoes. Continue baking for an additional 10-15 minutes or until golden brown.
• Transfer from baking sheet to serving tray. Sprinkle with feta cheese, lemon zest, fresh oregano and squeeze of fresh lemon juice. Season with salt & pepper to taste.

The post Greek Style Potato Wedges With Feta appeared first on Lemony Thyme.

With summer in full swing, it was time to recreate one of my most favorite Lemony Thyme comfort food recipes.

These burgers have all the fresh bright flavors that Greek food brings – lemon, fresh oregano, spinach, feta, aaahhhhh. They are super moist, easy to make and reheat beautifully.

You can easily double the recipe and have them for dinner tonight and lunch tomorrow! When reheated it’s quite possible that the flavors are even brighter.

I love to pair these burgers with Greek Style Potato Wedges to take everyday Burgers & Fries to a whole new level. You’ll absolutely love the combination! Make an easy lemon aioli to spread on your burger and dunk your fries into!

These juicy Greek Style Chicken Burgers are so full of flavor. The lemon and garlic are front and center and the fresh oregano shines through.

Does your family have a go-to burger recipe? We like to mix it up and experiment with new flavor combinations. I’d love for you to share some of your favorites in the comments below. Your feedback keeps the burger love grillin’!!

Don’t forget to follow us @LemonyThyme on Instagram, TikTok and Facebook!

All my best,
xo Libby

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Greek Chicken Burgers

These burgers are super moist with all the fresh bright flavors you love in Greek cooking.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 lb. ground chicken
• 1 egg
• 1/2 cup feta cheese crumbled
• 1/3 cup panko bread crumbs
• 1 1/2 cups fresh spinach leaves rough chopped
• 1 scallion thinly sliced
• 2 Tablespoon fresh oregano chopped
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon garlic & herb seasoning or garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 Tbl olive oil for pan frying, more if needed
• 4 burger buns or lettuce wraps optional

Instructions

• Combine all ingredients in medium bowl, then form into four burger patties.
• Heat cast iron or heavy skillet over medium-high heat, add olive oil, then pan fry burgers 5-7 minutes per side until golden brown. Allow to rest 5 minutes before serving.

The post Juicy Greek Style Chicken Burgers appeared first on Lemony Thyme.

For the most part, our pantry staples are pretty common.  We keep canned tomatoes and beans, dried pasta, boxed broths, baking supplies, etc.  However there are a couple of other unique items I like to keep on hand just in case.

Just in case a recipe for Greek Chicken & Eggplant Stew crosses my path.

I was skimming through the pages of some of my oldest cookbooks and that’s where I found the inspiration for this dish.  We always have boneless chicken breasts in the freezer and I had just purchased an eggplant with the intention of spiralizing it into noodles.  My just in case ingredients paired perfectly with this recipe, those being canned artichoke hearts and jarred mushrooms.

Greek Chicken & Eggplant Stew on it’s own is mild with a certain creaminess we’ll attribute to the eggplant.  When it came time to serve I opted for a little flavor punch.  That’s where the Citrus Herb Gremolata came into play.  Finely minced fresh oregano, lemony thyme, garlic and fresh spinach with lemon zest, toasted buttered panko breadcrumbs and a pinch of salt.  It was absolutely perfect with this dish.  Gremolata will find it’s way onto many future dishes.  Fresh herbs are our friends.

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Greek Chicken & Eggplant Stew {with Citrus Herb Gremolata}

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4

Author adapted from Treasury of Light Cooking

Ingredients

For the Chicken & Eggplant Stew…

• 1 1/2 lbs. boneless skinless chicken breasts
• 2 Tbl. flour
• 1 Tbl. olive oil
• 1 medium eggplant peeled & cubed (about 2 cups)
• 1 6- ounce jar mushrooms or 6-ounces sliced fresh mushrooms
• 1 medium onion diced
• 2 garlic cloves minced
• 1 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. dried thyme
• 2 cups fat-free chicken broth
• 1/4 cup dry sherry
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 14- ounce artichoke hearts drained
• 4 ounces cooked pappardelle pasta

For Citrus Herb Gremolata…

• 1/2 cup panko breadcrumbs
• 2 Tbl. butter melted
• 2 cups fresh spinach leaves finely chopped
• 1 Tbl. fresh oregano minced
• 1 Tbl. fresh lemony thyme minced
• zest of one lemon
• 2 garlic cloves minced
• pinch of salt to taste

Instructions

For Chicken & Eggplant Stew…

• Place chicken breasts between two sheets of plastic wrap; pound to an even thickness. Cut each breast in half. Lightly dust with flour.
• Heat olive oil in a heavy bottom pan or Dutch oven. Brown chicken pieces on each side. Remove. Add eggplant, mushrooms, onion, garlic and seasonings to pan; cook for 5 minutes, stirring occasionally.
• Return chicken to pan. Stir in chicken broth, sherry, salt & pepper. Simmer covered for about 1 hour or until chicken is done and juices run clear. Add in artichokes during last 20-minutes of cooking.
• Combine citrus herb gremolata ingredients. To serve, top hot cooked pappardelle pasta with stew. Generously sprinkle gremolata on top.

The post Greek Chicken & Eggplant Stew {with Citrus Herb Gremolata} appeared first on Lemony Thyme.

We use ground chicken, which on its own is fairly bland.  No worries.  Here’s how we bring full blown flavor to this dish. 

I am a self proclaimed lover of all meatloaves and meatballs.  I can’t recall a meat-loaf combination that I didn’t love. 

There’s something about mixing savory aromatics, select seasonings, and fine diced veggies with meat protein.  Doesn’t have to be ‘meat’ as we know it.  I love a great nutloaf or mushroom/veggie combo. 

Our Greek Chicken Meatloaf with Spinach & Feta incorporates classic Mediterranean flavors like fresh oregano, lemon zest, garlic and pungent feta cheese. 

Trust me.  This meatloaf can handle all of these punchy flavors and might be as good leftover as it is on day one.

We’re talking a super easy to make recipe that your entire family will love!

Serve this meatloaf with Greek Style Potatoes and a nice bright Greek Salad and you’ll achieve hero status! Grab your cape. You deserve it!

You might also love our Greek Chicken Meatballs and Greek Chicken Burgers!

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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Greek Chicken Meatloaf {with Spinach & Feta}

Author Libby with Lemony Thyme

Ingredients

• 1 1/2 lbs. ground chicken
• 1 egg
• 1 1/2 cups fresh spinach leaves rough chopped
• 2 scallions sliced
• 1 cup crumbled feta cheese
• 1/2 cup fresh bread crumbs
• 2 Tbl. fresh oregano or parsley chopped
• 1 Tbl. Worcestershire sauce
• 1 tsp. fresh lemon juice or zest
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 1/2 tsp. salt
• 1/2 tsp. black pepper

Instructions

• Preheat oven to 350 degrees. Oil a standard loaf pan.
• Mix all ingredients by hand until just combined. Turn out into oiled pan. Place loaf pan on baking sheet and place on middle rack of preheated oven.
• Bake for 45-55 minutes until internal temperature is 165 degrees. Allow to rest for 10-minutes before slicing.

The post Greek Chicken Meatloaf {with Spinach & Feta} appeared first on Lemony Thyme.

Let me tell you about Spinach & Goat Cheese Quick Bread.  Sautéed spinach and goat cheese are the signature ingredients yet there’s so much more happening here.  Fresh rosemary and thyme, cracked black pepper, garlic and lemon zest are swirled throughout this moist and tender bread.

Buttery edges make this a delicious toasting bread, wonderful for Sunday Brunch or delicious served with a warm bowl of soup.

This is my second Quick Bread from a list of 50 put out by Food Network Magazine this month.  I was drawn to their savory recipes, especially since they feature fresh herbs that are still flourishing in our porch gardens.  Check out our Parmesan & Herb Quick Bread with Caramelized Onion.  It’s equally delicious as the Spinach & Goat Cheese Quick Bread.

Where shall I go next?  Sun-dried Tomato & Pesto caught my eye, as did Pear Hazelnut and Sweet Sage.  What fun Food Network.  Thanks for the inspiration!!

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Spinach & Goat Cheese Quick Bread

Author Food Network Magazine, October 2014

Ingredients

• 5- ounces spinach
• 1 Tbl. minced garlic
• 1 Tbl. olive oil
• 3/4 cup sour cream
• 1/2 cup vegetable oil
• 2 eggs
• 1 3/4 cup all-purpose flour
• 4- ounces goat cheese crumbled
• 1 Tbl. sugar
• 2 tsp. fresh rosemary finely chopped
• 2 tsp. fresh thyme finely chopped
• 1 1/2 tsp. baking powder
• 1 tsp. lemon zest
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. baking soda
• melted butter for drizzle after baking

Instructions

• Preheat oven to 350 degrees. Line a 9 x 5-inch loaf pan with parchment paper, hanging over on two sides. Spray pan well with cooking spray.
• Sauté spinach and garlic in olive oil for 2-3 minutes. Press between paper towels to remove any excess moisture.
• In a medium bowl whisk together sour cream, vegetable oil and eggs. In a large bowl, whisk together remaining dry ingredients. Fold in spinach and stir until well incorporated. Add wet ingredients to dry and stir to combine.
• Pour batter into prepared pan. Bake for 40 – 50 minutes until a toothpick in center comes out clean (ours went the 50 minutes). Drizzle top with melted butter.
• Let cool 1 hour then remove loaf from pan and transfer to wire rack to cool completely.

The post Spinach & Goat Cheese Quick Bread appeared first on Lemony Thyme.