IT IS AMAZING.

Every ingredient is so well thought out, each delivering a unique flavor and/or texture.

This chopped salad begins with a base of orzo pasta and builds from there. Check out the ingredients below.

The ingredients laid out above will make a gigantic crowd-worthy salad. Easily enough to feed 8 people as a meal, more as a side dish. We’ll be eating on it for days and I’m okay with that!

The Ingredients

• Orzo pasta – cooked, drained and cooled
• Boneless skinless chicken breasts – grilled and cubed
• Spinach and radicchio – julienned
• Tomatoes – diced
• Black olives – sliced
• Sundried tomatoes – chopped
• Pine nuts – lightly toasted
• Capers – drained
• Parmesan cheese – shredded or shaved
• Roasted Garlic Lemon Vinaigrette – garlic, lemon, red wine vinegar, honey, olive oil, salt

The Process

• Roast garlic at 400 degrees for 45 minutes (see How to Oven Roast Garlic)
• Meanwhile, cook pasta according to package instructions
• Grill chicken breasts
• Slice and dice remaining ingredients
• When garlic is done, prepare vinaigrette
• Toss and serve

Right before serving, toss the salad with the Roasted Garlic Lemon Vinaigrette. The wonderful thing about this salad (and vinaigrette) is that it holds up nicely in warm weather. This might be my favorite picnic salad yet!

This Insalata Chicken Florentine also keeps well. We literally will eat on this for three days and it’s just as good as the very first bite.

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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Insalata Chicken Florentine (Macaroni Grill Copycat)

This crowd-pleaser salad is amazing! Every ingredient is so well thought out, each delivering a unique flavor and/or texture.

Course Entree, Salad Entree

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts grilled and cubed
• 1 pound orzo pasta cooked, drained, cooled
• 5 ounces fresh spinach julienned
• 1 head radicchio julienned
• 1 pint cherry tomatoes halved
• 1 cup black olives sliced
• 1 cup sun-dried tomatoes chopped
• 1 cup pine nuts lightly toasted
• 3.5 ounce jar capers drained
• 4 ounces Parmesan cheese shredded or shaved
• 1 cup Roasted Garlic Lemon Vinaigrette see recipe link in post

Instructions

• Grill chicken and cut into bite-sized pieces. Prepare orzo according to package instructions. Drain and cool. Julienne, slice or chop remaining ingredients. Place all ingredients in a large salad bowl. Toss with vinaigrette. Garnish with additional parmesan cheese.

The post Insalata Chicken Florentine (Copycat Macaroni Grill) appeared first on Lemony Thyme.

Roasting the garlic mellows it nicely while the fresh lemon juice gives a nice burst of bright flavor.

It all begins with oven roasted garlic. You’ll need one whole head of garlic, but you might want to roast two to have an extra on hand. Oven roasted garlic is fabulous in dips, as a spread, added to soups, or rubbed under chicken skin.

Here’s a link on How to Oven Roast Garlic.

For this vinaigrette, the ingredients are very straight forward. Garlic of course, fresh squeezed lemon juice, honey, red wine vinegar, olive oil and a pinch of salt.

Once the garlic is roasted, allow it to cool then squeeze it right into the remaining vinaigrette ingredients. I like to use a jar with a tight fitting lid. Just give the mixture a nice shake and pour over your favorite salad.

This Roasted Garlic Lemon Vinaigrette is a star ingredient in Insalata Chicken Florentine. It brings a wonderful full bodied taste and feel to your favorite salad. I hope you’ll give it a try.

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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Roasted Garlic Lemon Vinaigrette

Roasting the garlic mellows it nicely while the fresh lemon juice gives a nice burst of bright flavor

Course Dressing

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Ingredients

• 1 head garlic top cut off
• 3/4 cup plus 2 Tablespoons olive oil
• 1/4 cup red wine vinegar
• 3 Tablespoons honey
• 1/2 lemon, juiced
• 1/2 teaspoon salt

Instructions

• Preheat oven to 400° F. Cut top off head of garlic, drizzle with 2 Tablespoons olive oil. Wrap in aluminum foil and roast for 45 minutes. Allow to cool, then squeeze garlic out of head into jar. Add remaining vinaigrette ingredients, cover and shake well to combine. Store in refrigerator for up to 1 weeks.

The post Roasted Garlic Lemon Vinaigrette appeared first on Lemony Thyme.

That was good enough for me…

…so I made it for him again the next night.

Most people have that favorite local eatery where they go when they just don’t want to cook. For us that place is just down the road and we make our way there almost weekly. Good Italian-American cuisine.

We sit at the bar and know that our favorite bar tender will gladly allow us to order ‘off’ the menu (aka he willingly accepts substitutions). For Nick, more often than not, that means he’ll have the Chicken Francese…add artichoke hearts.

Is it Chicken Francese or Chicken Française? From everything I’ve read…. they’re the same dish.

I’m not sure why it’s taken me so long to recreate this delicious meal at home. It’s an easy straight forward recipe of pan fried egg-dipped chicken cutlets with a heavenly lemon pan sauce. Simply served over a bed of spaghetti with a beautiful Arugula Salad. Here’s how we do it!

The Chicken Cutlet Process

• If your chicken breasts are thick, cut them in half then pound them to an even 1/2-inch (or slightly thinner) thickness
• Dip both sides of each cutlet in seasoned flour (salt, pepper, garlic & herb seasoning), shaking off excess
• Then in beaten egg, shaking off excess
• Working in batches, pan fry chicken in olive oil over medium high heat for about 3-4 minutes per side until golden brown and cooked through
• Hold in a warm 250 degree F. oven while you make the pan sauce.

The Lemon White Wine Butter Pan Sauce

• Wipe the skillet with a paper towel to remove most of the brown bits
• Melt 1 Tablespoon of butter over medium-high heat, then add the lemon slices and brown slightly on both sides
• Add in the artichoke hearts
• Pour in wine and stir with a wooden spoon for 1 minute
• Then add the lemon juice, chicken broth and 3 Tablespoons butter and bring to a simmer
• Using a fine mesh strainer, dust the sauce with 1 Tablespoon of flour, whisking until thoroughly combined
• Return to a simmer then remove from heat.

Like Chicken Piccata the lemon pan sauce takes this dish to the next level.

To Serve Chicken Francese

I like to serve this dish with a simple Arugula Salad with Lemon Parmesan Vinaigrette on the side.

• Baby arugula
• Thinly sliced red onion
• Freshly shredded parmesan cheese
• A generous drizzle of Lemon Parmesan Vinaigrette.

Serve family style on a platter with cooked spaghetti, pan fried chicken cutlets, and the glorious lemon pan sauce. Sprinkle with fresh parsley to finish.

I’ll have to agree that this is indeed The Best Chicken Francese with Artichoke Hearts!

The chicken is tender and moist. The lemon white wine butter pan sauce is silky, bright and so flavorful. But the star ingredient… the artichoke hearts. They absolutely pair perfectly with the sauce and add an extra layer of flavor.

My guy knows a good thing when he tastes it!

Have you got a favorite restaurant recipe you recreate at home? Or one you’d like me to recreate? Let me know in the comments below.

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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The Best Chicken Francese with Artichokes

The chicken is tender and moist. The lemon white wine butter pan sauce is silky, bright and so flavorful. But the star ingredient… the artichoke hearts. They absolutely pair perfectly with the sauce and add an extra layer of flavor.

Course Entree

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pound spaghetti prepared al dente according to package instructions

For the Egg-Battered Chicken

• 4 boneless skinless chicken breasts
• 1/3 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic & herb seasoning
• 3 eggs beaten
• 4 Tablespoons olive oil divided

For the Lemon White Wine Butter Pan Sauce

• 4 Tablespoons butter divided
• 1 lemon cut into thin slices
• 1 14 ounce can quartered artichoke hearts drained
• 1/2 cup dry white wine
• 1 1/2 cup chicken broth
• 1 lemon, juiced about 2-3 Tablespoons
• 1 Tablespoon all-purpose flour
• salt & pepper to taste
• fresh parsley to garnish

Arugula Salad

• 5 ounces baby arugula
• 1/4 cup red onion thinly sliced
• 1/2 cup grated parmesan cheese divided
• 1 lemon, juiced about 2-3 Tablespoons
• 1/2 cup extra virgin olive oil
• 1 clove garlic minced
• salt & freshly cracked black pepper to taste

Instructions

• Preheat oven to 250° F. Prepare spaghetti al dente according to package instructions.

For the Egg-Battered Chicken

• Set up a dipping station. In a shallow bowl add the flour, salt, pepper and garlic herb seasoning. In a separate bowl add the beaten eggs.
• If your chicken breasts are thick, cut them in half then pound them to an even 1/2-inch (or slightly thinner) thickness. Dip both sides of each cutlet in seasoned flour, shaking off excess. Then in beaten egg, shaking off excess.
• Working in batches, pan fry chicken in olive oil over medium high heat for about 3-4 minutes per side until golden brown and cooked through. Hold in a warm 250 degree F. oven while you make the pan sauce.

For the Lemon White Wine Butter Pan Sauce

• Wipe the skillet with a paper towel to remove most of the brown bits. Melt 1 Tablespoon of butter over medium-high heat, then add the lemon slices and brown slightly on both sides.
• Add in the artichoke hearts. Pour in wine and stir with a wooden spoon for 1 minute. Then add the lemon juice, chicken broth and 3 Tablespoons remaining butter and bring to a simmer.
• Using a fine mesh strainer, dust the sauce with 1 Tablespoon of flour, whisking until thoroughly combined. Return to a simmer then remove from heat.

Arugula Salad

• Place arugula, red onion, and 1/4 cup shredded parmesan cheese into a bowl. Combine remaining 1/4 cup shredded parmesan cheese, lemon juice, olive oil, garlic, salt & pepper in a jar with a tight fitting lid. Give it a good shake. Pour over arugula salad.

To Serve Chicken Francese

• Place cooked spaghetti on a platter. Top with chicken cutlets. Spoon pan sauce on top.

The post The Best Chicken Francese with Artichoke Hearts appeared first on Lemony Thyme.

Because who doesn’t love an ice cream sandwich?! Especially on on a hot summer day!

You can make homemade vanilla ice cream.

Or you can simply swirl fresh raspberries and lemon zest into a tub of store bought ice cream.

Then once you sandwich it between two Lemon Crinkle Cookies you’ll be transported into summer thyme heaven!

Have you made homemade ice cream in a ziplock bag? It’s super easy and so much fun! You just need a few ingredients. Coarse salt or rock salt with ice in a gallon ziplock. Cream, sugar, and vanilla in a quart ziplock.

Then there’s a whole lot of shaking! You’ll be surprised by the creamy texture too! I know you’ll love it!

Through trial and error, I found it well worth an hour to individually freeze the ice cream ahead of time. Simply line ramekins in plastic wrap and fill with slightly softened ice cream. Pop in the freezer for an hour. This firms it up nicely!

I found the perfect Lemon Crinkle Cookie recipe over at Lauren’s Latest. They were absolutely delicious for these yummy ice cream sandwiches.

The simple lemon dough is rolled in powdered sugar before baking giving the final cookies their signature crinkle. These cookies are wonderful on their own with a light bright lemon flavor. But when you fill raspberry lemonade ice cream between them they are pure happiness.

I made enough cookies to make 12 ice cream sandwiches. Although we gave it an honest try we weren’t able to eat them all that night.

Have no worries.

They freeze beautifully so you can enjoy them all week long!

What’s your favorite summer time treat? I’d love for you to comment below. Your feedback is so important to me (and keeps me seriously motivated). Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

xo Libby

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Raspberry Lemonade Ice Cream Sandwiches

The simple lemon dough is rolled in powdered sugar before baking giving the final cookies their signature crinkle. These cookies are wonderful on their own with a light bright lemon flavor. But when you sandwich raspberry lemonade ice cream between them they are pure happiness.

Course Dessert

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Freezer Time 1 hour hour

Servings 12

Ingredients

For Ice Cream

• 2 pints vanilla ice cream
• 6 ounces fresh raspberries
• zest of one lemon

For Lemon Crinkle Cookies

• 1/2 cup butter softened to room temperature
• 1 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 large egg
• zest of one lemon
• 1 Tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1/2 cup powdered sugar for rolling cookie dough

Instructions

For Ice Cream

• Soften vanilla ice cream slightly and swirl in raspberries and lemon zest. Line up to 12 ramekins with plastic wrap. Spoon about 1/2 cup of ice cream into each and cover with edges of plastic wrap. Freeze for 1 hour.

For Lemon Crinkle Cookies

• Preheat oven to 350° F. Line two baking sheets with parchment paper.
• Cream butter and sugar together with a mixer until fluffy about 3 minutes. Add in vanilla, egg, lemon zest and lemon juice and beat until well combined. Mix in flour, baking powder, baking soda and salt until well combined. Roll dough into 24 equal sized balls. Place powdered sugar into a bowl. Roll each dough ball in powdered sugar then place on prepared baking sheets about 2 inches apart. Bake for 9-11 minutes until bottoms just start to turn golden. Allow to cool for 5 minutes before transferring to cooling racks. Cool completely before using for ice cream sandwiches.

For Raspberry Lemonade Ice Cream Sandwiches

• Remove ice cream filled ramekins from freezer. Lift out plastic wrap (run bottom of ramekin under hot water for a few seconds if necessary). Sandwich ice cream between two lemon crinkle cookies. Serve immediately or wrap in plastic and return to freezer. Best if eaten within two weeks. Enjoy!

The post Raspberry Lemonade Ice Cream Sandwiches Kids Love appeared first on Lemony Thyme.

Flavor wow!

I have a confession.

I’m beginning to love chicken wings almost as much as I do meatballs! And that’s a lot!

There are so many incredible flavor profiles to play with, all satisfyingly delicious.

I do believe I’m talking myself into a new personal challenge… although I need to keep it manageable.

After all, March Meatball Madness pushed me right to my limit. And 30-Days of Grilled Cheese Sandwiches was pretty hard to beat.

Let’s go with 5 New Chicken Wing Recipes over the next five weeks.

I’m imagining you nodding along in approval, a few high fives, my husband doing the Tiger fist pump, my sister doing the happy dance.

It’s gonna be great!!

And it’s going to begin with these Crispy Greek Chicken Wings {with Lemon, Garlic & Feta}.

There are two things I love about these wings. The classic mediterranean flavors are to die for and that they are baked to perfection, not fried!

The Marinade

They begin with a simple marinade of lemon juice, lemon zest, garlic, oregano, salt, pepper and olive oil.

Let’s talk about oregano for a minute.

I have several favorite fresh herbs, the Simon & Garfunkel (as I affectionately call my top 4), closely followed by oregano.

I wanted to include the two above pictures to show how easy it is to dry your own herbs. In less than two weeks freshly picked oregano stems become these wonderfully brittle bouquets. And while I do love it fresh, dried oregano packs so much flavor and is perfect in marinades, dressings, and savory dishes.

If interested, you can find my Fresh Herb How-To for tips on growing, harvesting, using, storing, freezing and drying.

The Method

After a couple of hours in the marinade (or overnight for maximum flavor), the wings are baked at 400 degrees F. until deep golden brown and crispy – about an hour.

At this point the wings are absolutely amazing! However drizzle them with Greek dressing and a sprinkle of feta cheese… It’ll take them over the top.

Serious flavor happiness.

These Crispy Greek Chicken Wings {with Lemon, Garlic & Feta} are crispy on the outside, juicy on the inside, and bursting with bright flavors.

Make them for your next family gathering or keep them all to yourself! Either way they are sure to bring happiness your way.

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 Greek Chicken Wings {with Lemon, Garlic and Feta}

These Crispy Greek Chicken Wings {with Lemon, Garlic & Feta} are crispy on the outside, juicy on the inside, and bursting with bright flavors. Make them for your next family gathering or keep them all to yourself! Either way they are sure to bring happiness your way.

Course Entree or Appetizer

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Marinade Time 2 hours hours

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 pounds chicken wings flats & drumettes separated

For the Marinade

• 1 cup extra virgin olive oil
• 2 lemons juice & zest
• 8 cloves garlic fine chopped
• 2 Tablespoon dried oregano
• 2 Tablespoon freshly ground black pepper
• 2 teaspoon salt

To Serve

• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley chopped
• 1/2 cup reserved marinade see above

Instructions

For the Marinade

• Combine all marinade ingredients. Place chicken wings in a bowl. Pour half of marinade over chicken and toss to coat well. Cover bowl and place in refrigerator for 2-12 hours. Reserve remaining marinade to use as dressing when serving.

Prepare Chicken

• Preheat oven to 400° F. Line two large baking sheets with aluminum foil and place rack in each. Arrange marinated chicken wings on racks. Bake until deep golden and crispy, about an hour, rotating pans from top to bottom rack once or twice during cooking.

To Serve

• Arrange cooked chicken wings on a platter. Generously drizzle with reserved marinade, chopped fresh parsley and crumbled feta cheese. Enjoy!

Notes

Marinade Time – minimum of 2 hours or overnight for maximum flavor.
   Servings – 4 Entree servings, 8 Appetizer servings.

The post Crispy Greek Chicken Wings {with Lemon, Garlic & Feta} appeared first on Lemony Thyme.

Or in our case you can make it two days in a row because it’s that good!!

We’re definitely on a salad kick right now and I’m loving it.

And my body is pretty stoked too!

The keys to a great chopped salad are 1) fresh ingredients, 2) a variety of colors and textures, and 3) a dressing that compliments but doesn’t overpower.

Make it your own with your favorite Mediterranean ingredients – you could easily add or sub Kalamata olives, roasted red peppers, artichoke hearts, hearts of palm, capers….

The perfect dressing for this Mediterranean Chopped Salad is our Lemon Herb Vinaigrette.

I chose fresh oregano and parsley as our herbs and added a teaspoon of dried oregano as well. The fresh lemon juice and red wine vinegar add a gentle one-two punch.

Our Mediterranean Chopped Salad was a hit at my sister’s birthday celebration dinner.

We paired it with gorgeous grilled ribeye steaks and au gratin potatoes. We brought the Steakhouse dinner in-house and it couldn’t have been better.

I mentioned making this salad two days in a row.

Truth.

We devoured it the first night, so I made Mediterranean Chopped Salad again and served it with grilled chicken and shrimp for a light dinner. So delicious!

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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Mediterranean Chopped Salad

Whether you enjoy this salad as a side to a bigger meal or top it with chicken or shrimp and call it dinner, the flavors will keep them coming back for more!

Course Salad

Cuisine Meiterranean

Prep Time 20 minutes minutes

Servings 6

Ingredients

For the Mediterranean Chopped Salad

• 4 cups iceburg lettuce chopped
• 2 hearts of romaine chopped
• 1 cup castelvetrano or kalamata olives sliced
• 1 16 ounce can chickpeas rinsed and drained
• 1 small red onion fine diced
• 2 persian cucumbers diced
• 1 pint cherry tomatoes halved
• 8 ounces feta cheese diced or crumbled
• 1 cup roasted beets diced

For the Lemon Herb Vinaigrette

• 8 Tablespoons extra virgin olive oil
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon red wine vinegar
• 1 cup fresh oregano and parsley leaves stems discarded
• 1 teaspoon dried oregano
• 1 clove garlic

Instructions

For the Mediterranean Chopped Salad

• Place chopped lettuce in the base of a large salad bowl. Top with remaining ingredients. Drizzle with Lemon Herb Dressing and toss.

For the Lemon Herb Vinaigrette

• Combine all ingredients in a glass jar with lid and shake vigorously. Store in refrigerator for up to two weeks.

The post Chopped Mediterranean Salad with Lemon Herb Vinaigrette appeared first on Lemony Thyme.

Not that it really matters, but considering I dipped my way through its photo shoot, I settled on Roasted Tomato & Red Pepper Dip.

Had there been a baguette in the house, this most certainly would have been called a spread.

You decide.

We snacked on this dip all summer long when tomatoes were abundant and the farmers markets had mounds of beautiful produce.

You’ll want to bookmark this recipe for summer. But today, in late February, I made a batch that is incredibly delicious.

Roasting the tomatoes, peppers and garlic is the key to building the depth of flavor. The vegetables take on a sweetness that marries so well with the smoky paprika and my new favorite crushed Aleppo pepper.

You can increase the pepper for a spicy version. I like to keep this dip on the milder side.

Roasted Tomato & Red Pepper Dip is creamy and rich with smoky, vibrant flavors. It would be the perfect addition to your Friday night nibble spread. Cheers & Enjoy!

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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Roasted Tomato & Red Pepper Dip

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Ingredients

For roasting tomatoes, peppers and garlic

• 10 roma tomatoes halved, seeds removed
• 2 red bell peppers quartered, core and seeds removed
• 2 heads garlic 1/2" trimmed off top of each head
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt

To make the dip

• 2 Tablespoons extra virgin olive oil
• 2 teaspoons red wine vinegar
• 1 teaspoon lemon zest
• 1/2 teaspoon smoked paprika or more to taste
• 1/2 teaspoon crushed aleppo pepper (or red pepper flakes) or more to taste
• salt to taste

Instructions

For roasting tomatoes, peppers and garlic

• Preheat oven to 425° F. Place prepared tomatoes, red peppers and garlic on rimmed baking sheet. Drizzle with olive oil and salt. Roast for 40-45 minutes until edges begin to blacken.

To make the dip

• Remove from oven and transfer to a blender or food processor. Add 2 tablespoons EVOO, red wine vinegar, lemon zest, smoked paprika, aleppo pepper. Pulse 3-4 times. Season with salt to taste. Serve with favorite crackers or crostini. Enjoy!

The post Roasted Tomato & Red Pepper Dip appeared first on Lemony Thyme.

Huge Meatball Fan.

That’s me.

I’m forever pondering the possibilities.

If you’re ever looking for meatball inspiration check out my favorite recipes here.

My latest classic dish turned into a meatball lovefest are Chicken Piccata Meatballs.

Take all those Chicken Piccata comforting flavors and roll them up into meatball heaven. Enter capers, Parmesan cheese, lemon, garlic, fresh parsley. Oh and then let them bathe in a glorious caper butter wine sauce to soak in even more deliciousness.

Meatball Ingredients

Key ingredient: ground chicken.

Clearly not the most exciting or renowned for flavor.

On its own you could say it’s rather bland and underwhelming. But what it brings to a recipe is a wonderful moist texture and mild taste that begs for big punchy flavor. Welcome capers, lemon zest, garlic and parmesan cheese.

The Process

Combine all the meatball ingredients except the ground chicken, then gently fold in the meat being careful not to overwork the mixture.

Roll into uniform sized meatballs – I was able to get 20 meatballs.

Recipe Note

Recipe Note: I made these meatballs Gluten Free by simply substituting GF Panko Breadcrumbs for traditional in the meatballs and Arrowroot in place of flour in the sauce.

Below is a pic of some of my current pantry staple favorites. Ian’s Gluten Free Panko is fantastic. So much so that we’ve replaced traditional panko in our home with it.

Working in batches, gently brown the meatballs in olive oil and remove to a plate. The meatballs will finish cooking in the sauce before serving.

Because this recipe includes a delicious lemon butter caper wine sauce I recommend serving the Chicken Piccata Meatballs over rice or pasta (I chose cauliflower rice) or with a big hunk of crusty bread.

These Chicken Piccata Meatballs are juicy and bursting with mouthwatering flavors. They’re amazing straight out of the pan or warmed up for lunch the next day!

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

Enjoy!

All my best,
xo Libby

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Chicken Piccata Meatballs

All those comforting flavors – capers, lemon, garlic, parmesan – rolled into mouthwatering meatballs that are simmered in a delicious caper butter wine sauce.

Course Main Course

Cuisine Italian

Keyword Chicken Parmesan, Meatballs

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

For the Meatballs

• 1 pound Ground Chicken
• 1 large egg
• 1/2 cup panko breadcrumbs
• 1/4 cup freshly grated parmesan cheese
• 1/4 cup fresh parsley chopped
• 2 cloves garlic minced
• 2 Tbl capers chopped
• 1 Tbl lemon zest
• 1/2 teaspoon Garlic & Herb Seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• olive oil for sauteing

For the Pan Sauce

• 3 Tbl. butter divided
• 1 Tbl. Flour or Arrowroot
• 1/4 cup white wine
• 1 cup chicken broth
• 2 Tbl. fresh lemon juice
• 3 Tbl. capers + 1 Tbl. brine
• salt & pepper to taste

Instructions

For the Meatballs

• Combine all meatball ingredients except ground chicken in a medium bowl. Gently fold in ground chicken until just combined being careful not to overwork mixture.
• Form mixture into unform sized meatballs, roughly 20. Heat skillet over medium-high heat. Working in batches, saute meatballs in olive oil until golden brown on all sides. Remove from pan.

For the Pan Sauce

• Melt 1 Tbl. butter in skillet, then dust with 1 Tbl. flour (or Arrowroot), whisk until foamy. Whisk in wine and bring to a simmer, then whisk in chicken broth, lemon juice, capers and return to a gentle simmer. Stir in remaining butter and return meatballs to pan. Simmer 5 minutes to complete cooking.
• Serve meatballs over rice or pasta or with a hunk of crusty bread. Enjoy!

The post Chicken Piccata Meatballs Are A Favorite appeared first on Lemony Thyme.

They are a perfect side dish, ice cream topping, bread pudding partner, cuddle up on the couch like nobody’s business snack. The list goes on.

This recipe is a gift that keeps on giving.

As good as they were on their own, we decided to kick them up a notch by wrapping them in bacon (oh yes I did) and putting them back on the grill to infuse a bit of the smokey bacon flavor…..to the sweet juicy peaches.

They’re down right sexy!

Full disclosure, this is the third time we’ve made these peaches in the past two weeks. It helps that we live in the land of peaches. Sweet Georgia Peaches!! We are fortunate to have several small local farmer’s markets. That’s where we find gorgeous baskets of peaches and bunches of fresh cut flowers are plentiful.

The bourbon glaze for the peaches consists of bourbon, butter, lemon juice, brown sugar, and a little water. Once simmered, the glaze is poured over the halved peaches. They drink up the yummy flavors.

After the peaches bath in the warm bourbon glaze for about 30 minutes you’re left with the most heavenly sweet peachy liquid gold.

And the Warm Bacon Bourbon Peach Dressing was born.

When you’ve got warm bacon dressing, a spinach salad is always in order. Oh how I love the Spinach Salad!

Bacon Wrapped Bourbon Glazed Grilled Peaches are a lovely side dish for any brunch!

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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Bacon Wrapped Bourbon Glazed Grilled Peaches

Infuse a bit of the smokey bacon flavor with the sweet bourbon glazed peaches. The result is so delicious.

Course Side Dish

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Ingredients

For the bourbon glaze

• 1/2 cup brown sugar
• 4 Tbl butter
• 1/2 lemon juice only
• 2 Tbl bourbon
• 1/4 cup water

For the bacon wrapped peaches

• 4 ripe peaches halves and pitted
• 1/2 lb bacon

Instructions

For the bourbon glaze

• Combine all glaze ingredients in a small sauce pan. Bring to a gentle boil for 1 minute, then reduce to a simmer for 5 minutes.

For the bacon wrapped peaches

• Place peach halves in a baking dish. Pour the bourbon glaze over them being sure to coat each peach. Allow to rest for 30 minutes.
• Cook the bacon lightly, until still soft and "chewy". Reserve.
• Heat grill or grill-pan to medium-high heat. Grill peach halves cut side down until you have nice grill marks, about 5 minutes. Remove from heat, slice peach halves into halves and wrap each piece with a piece of pre-cooked bacon. Secure with a toothpick. Place bacon wrapped peach pieces on grill and cook 2-3 minutes until bacon is nicely browned.

The post Bacon Wrapped Bourbon Glazed Grilled Peaches appeared first on Lemony Thyme.

I may have a new favorite Summer Thyme Sipper.  Gin & Tonic {with Grilled Pineapple & Lemony Thyme}.  Photo bomb courtesy of Scrappy Thyme.

Wow on so many levels.  Have you had grilled pineapple?  Turned your nose up at gin?  Questioned fresh herbs in a cocktail?  If you answered “Yes” to any of these questions…

Listen up.

Welcome Lemony Thyme with it’s wildly fragrant tiny leaves.  My most prolific herb.  I took this picture pre-7-days-of-rain….no kidding.  Wait until you see it now.  I’ve been harvesting and drying as fast as I can.

This is my #1 Whiskey Barrel Herb Porch Pot.  Lemony Thyme is thriving and her sister Sage isn’t too shabby either.

My kid sent me a text a couple weeks back with this picture below, captioned “gin lemon lime grilled pineapple and thyme. yep.”

Hello sexy and welcome to my world.  I knew on the first hot & sunny day of the season I would be enjoying a Gin & Tonic {with Grilled Pineapple & Lemony Thyme}.

Grilled pineapple is wonderful.  The sweetness intensifies and brings great flavor to our otherwise citrusy cocktail with lemon, lime and lemony thyme.  Shelby’s instructions were “muddle slightly, top with tonic.”

Delicious.  Refreshing.  Sings of summer thyme.

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Gin & Tonic {with Grilled Pineapple & Lemony Thyme}

Author Libby with Lemony Thyme

Ingredients

Per Cocktail…

• 2 slices of grilled pineapple
• 2 slices lime
• 2 slices lemon
• 4-6 sprigs lemony thyme
• 2 ounces gin
• 6 ounces tonic water or to taste
• ice

Instructions

• Place pineapple, lime, lemon and lemony thyme in glass. Muddle ingredients slightly. Add ice, gin and tonic. Enjoy!!

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