Deliciously sweet apples with cranberries and pecans give this salad wonderful crunch. Tangy feta cheese is the perfect balance.

And let us not overlook the Maple Cider Vinaigrette! So simple to make, yet bursting with bright flavor!

Have you pinned down your holiday meals? We’ll be having an assortment of heavy hors d’oeuvres on Christmas Eve for sure. But I haven’t decided about Christmas Dinner quite yet! I’m pretty certain it will include this salad though.

Honey Crisp Apples are in season between September and December. So be sure to make them the star of your Thanksgiving and Christmas Holiday Salads.

Cranberries and Sugared Pecans also sing of late autumn. They impart a nice sweetness that pairs perfectly with briny feta cheese.

Homemade Sugared Pecans are easy to make at home and are also wonderful in Spinach Salad with Warm Bacon Dressing and Festive Pear Pomegranate Salad.

This Honey Crisp Holiday Salad comes together quickly and is lovely as part of a festive buffet or as a starter for a special sit down dinner.

However there’s no reason not to make this for a weeknight lunch or dinner! Your tastebuds will thank you!

The Maple Cider Vinaigrette is so simple to make. Add apple cider vinegar, maple syrup, a touch of Dijon mustard and olive oil to a glass jar with a lid. Shake like crazy, then season with salt & pepper to taste.

I hope you’ll give this delicious salad a try! And if you do, I’d love to hear from you 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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Honey Crisp Holiday Salad with Maple Cider Vinaigrette

Honey Crisp Holiday Salad with Maple Cider Vinaigrette is the ideal salad to pair with a special meal or holiday feast. Deliciously sweet apples with cranberries and pecans give this salad wonderful crunch. Tangy feta cheese is the perfect balance.

Course Salad

Prep Time 15 minutes minutes

Servings 4

Ingredients

For the Maple Cider Vinaigrette

• 3 Tablespoons apple cider vinegar
• 1 Tablespoon maple syrup
• 1 Tablespoon Dijon mustard
• 2/3 cup olive oil
• salt & pepper to taste

For the Honey Crisp Holiday Salad

• 5 ounces mixed salad greens
• 2 Honey Crisp apples sliced
• 1/3 cup dried cranberries
• 1 cup sugared pecans recipe link in post
• 1 cup crumbled feta cheese

Instructions

For the Maple Cider Vinaigrette

• Combine all vinaigrette ingredients in a glass jar with lid. Shake well to combine. Season with salt & pepper to taste. Store any unused portion in refrigerator for up to a week.

For the Honey Crisp Holiday Salad

• Arrange mixed greens on a serving platter. Add sliced apples, sugared pecans, dried cranberries and crumbled feta. Drizzle with Maple Cider Vinaigrette.

The post Honey Crisp Holiday Salad with Maple Cider Vinaigrette appeared first on Lemony Thyme.

But if you don’t have one near by or prefer to make this copycat recipe at home, that works for me.

It’s not that it’s the only thing I crave on their menu however, they have so many great breakfast & brunch options. My kids even got me a First Watch cookbook for Christmas last year because they know I’m a breakfast lover!

If you’ve been following along with us for some time, you’re probably well aware that I love bacon. And this sweet and spicy million dollar version is down right addicting!

What I love about this recipe is it’s so easy to make and the bacon cooks in the oven. Easy clean up too!

The strips of bacon are raked through a simple glaze of brown sugar, maple syrup, cayenne and black pepper thinned with a touch of water. You then lay the strips on a rack over a parchment line baking sheet. Into a 325 degree oven for about 25 minutes.

What you end up with are mildly spicy lightly caramelized strips of perfectly cooked bacon. Completely acceptable to enjoy as a snack. Million Dollar Bacon will elevate your brunch game and your burger bar too!

You’re going to love our Ultimate Jack & Coke Bacon Cheeseburger! It’s got the million dollar magic!

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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Million Dollar Bacon (First Watch Copycat)

What you end up with are mildly spicy lightly caramelized strips of perfectly cooked bacon. Completely acceptable to enjoy as a snack. Million Dollar Bacon will elevate your brunch game and your burger bar!

Course Breakfast, Brunch, Burgers, Snack

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Ingredients

• 1 pound bacon regular thickness

For the Glaze

• 1 cup brown sugar
• 1/2 cup maple syrup
• 1/2 cup water
• 1 Tablespoon black pepper
• 1 teaspoon cayenne pepper

Instructions

• Preheat oven to 325° F. Place a rack onto a parchment lined baking sheet. Combine the glaze ingredients in a shallow bowl.
• Drag strips of bacon through glaze and place on rack. Bake for 15 minutes. Rotate pan and bake another 10 minutes or until your desired doneness. Allow to cool slightly before serving.

The post Million Dollar Bacon (First Watch Copycat) appeared first on Lemony Thyme.

(thank you Ben & Jerry’s for that)

Be honest with me.

When you see {Gluten Free} is that a turn off?

I’m never sure if I should just slip in “Gluten Free’ or shout if from the roof top.

When you read gluten free, do you assume that whatever is pictured must have a weird texture or funny taste?

Because these muffins are really good! Yes, they happen to be gluten free, but not because they have funky earthy ingredients, but because oats ground into flour make damn good muffins.

For my non-Gluten Free friends, please give them a chance. Then let me know in the comments below what you think. Deal?

I know this is a post about Wholesome Chunky Monkey Muffins but when your kitchen is graced with such beauty as this bouquet of flowers, it’s hard to keep the camera off of them.

One of the many reasons I love going to our local Farmers Market each week. We’ve met some really great people, who happen to be flower farmers.

While I’m certain it has its challenges, waking up to fields of flowers must be an enchanting way to begin the day.

Back to these muffins. From the minute they come out of the oven, the sweet wholesome aroma will speak to your taste buds.

Hello….

You’re going to love my texture. Love my nutty sweet flavors. And most certainly want to share the love with your friends and family.

Chunky Monkey Muffins are moist, with nutty banana flavors, sweetened with chocolate chips.

I’m generally a savory breakfast girl, but there’s something special about a slightly sweet muffin with a cup of coffee. It’s kind of like having a biscotti with your coffee.

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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The post Wholesome Chunky Monkey Muffins {Gluten Free} appeared first on Lemony Thyme.

This Spinach & Brussels Sprout Salad {with Warm Maple Bacon Dressing} is a new year-round favorite.

Together you have salty, savory and sweet with a little crunch and texture in each bite. I adore each of the individual components of this salad.

Fresh tender spinach, shaved Brussels sprouts, toasted pecans, parmesan crisps, dried cranberries, and warm maple bacon dressing.

This gorgeous stalk of Brussels sprouts was definitely my recipe inspiration.

I could have made a giant batch of oven roasted Brussels sprouts which are a family favorite, but they were so fresh and beautiful I wanted to incorporate them raw.

I took one of my all-time favorite salads (Spinach Salad with Warm Bacon Dressing) and spruced it up a bit. The addition of bourbon and rich maple syrup to the warm bacon dressing really elevated the flavor profile.

Even my parmesan crisps got a make-over when I made them bite-sized and spiced them with my smoky Braai Spice Blend.

This Spinach & Brussels Sprout Salad pairs perfectly with grilled steak or chicken, but is hearty enough on it’s own for lunch or dinner. So many wonderful flavors playing nicely together.

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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Spinach & Brussels Sprout Salad {with Warm Maple Bacon Dressing}

Together you have salty, savory and sweet with a little crunch and texture in each bite making this Spinach & Brussels Sprout Salad {with Warm Maple Bacon Dressing} a new year-round favorite.

Course Salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Salad

• 4 cups fresh baby spinach
• 2 cups shredded Brussels sprouts
• 1 cup pecan halves
• 1/2 cup dried cranberries or dried cherries
• 12 small parmesan crisps see Recipe Link in Post

For the Warm Maple Bacon Dressing

• 1/2 pound thick cut bacon browned and crumbled reserve drippings
• 1 large or 2 small shallot thinly sliced
• 2 Tablespoons bourbon
• 3 Tablespoons extra virgin olive oil
• 2 Tablespoons apple cider vinegar or more to taste
• 2 Tablespoons real maple syrup or more to taste
• dash cayenne pepper
• salt & pepper to taste

Instructions

For the Salad

• Preheat oven to 400 degrees. Spread pecan halves in a single layer on a baking sheet. Toast for 5-7 minutes. Prepare the Parmesan Crisps according to Recipe Link in Post.
• In a medium skillet, cook bacon until it’s browned and crispy, drain on paper towels, reserving drippings.
• In a large salad bowl, toss the spinach, shaved Brussels sprouts, and dried cranberries. Sprinkle with toasted pecans and parmesan crisps.

For the Warm Maple Bacon Dressing

• To the skillet with the reserved bacon drippings, add thinly sliced shallot and saute over medium-low heat until tender. Remove from heat, whisk in the bourbon and return to heat and cook for 2 minutes. Add the olive oil, apple cider vinegar, maple syrup, pinch of cayenne, and salt & pepper and heat through, 1-2 minutes. Adjust the sweet/tart flavor by adding more maple syrup or vinegar.
• Serve warm. Add the crisply crumbled bacon to salad or dressing just before serving.

The post Spinach & Brussels Sprout Salad {with Maple Bacon Dressing} appeared first on Lemony Thyme.

Since breakfast is my favorite meal of the day it was only fitting that before March Meatball Madness came to a conclusion that we come up with a Breakfast Meatball.

I stumbled on this idea quite by accident.

When ALDI delivered my sister’s groceries, they inadvertently substituted frozen breakfast meatballs for frozen breakfast sandwiches.

Who knew such a thing even existed?!!

I mean we’ve all heard of sausage balls, but to incorporate French toast to the mix….brilliant!

Minimal ingredients and a very simple process make these French Toast Breakfast Meatballs a wonderful school or work day breakfast.

Of course no one would turn them down on the weekend either!

If you cook up a batch of Buttermilk French Toast over the weekend, save a couple slices to incorporate into your meatballs during the week or pop them into the freezer to pull out when needed.

The Meatball Ingredients

• For the meatballs I combined a pound of all-natural ground sausage
• An egg
• 2 tablespoons of pure maple syrup
• 1 teaspoon of ground sage
• 1/2 of teaspoon of salt & pepper
• 2 cups of small cubed (1/4-inch) prepared French toast

The Process

• Roll the mixture into balls about 1 1/2″ in diameter. I made 32 meatballs.
• Bake on a parchment lined baking sheet at 400 degrees F. for 15 minutes.
• Remove from the oven and serve with warm pure maple syrup.

Growing up in New Hampshire made me a bit of a maple syrup snob.

Once you’ve had ‘real’ maple syrup there’s no turning back. Every year, just before spring, I buy my maple syrup from Ben’s Sugar Shack, located just a few miles from my hometown.

Their prices are reasonable, they ship quickly, their bottles are gorgeous, and their syrup is delicious!

Speaking of delicious :)

French Toast Breakfast Meatballs were definitely a hit! You totally get the French toast taste and feel, which makes them nice and soft with hints of cinnamon, but the combination with the sausage makes them savory and very juicy.

It’s a wonderful flavor fusion!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Libby with Lemony Thyme

French Toast Breakfast Meatballs have the French toast taste and feel, which makes them nice and soft with hints of cinnamon, but the combination with the sausage makes them savory and very juicy. It's a wonderful flavor fusion!

Course Breakfast

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

For the Buttermilk French Toast

• 6-8 slices french bread, sliced 1-inch thick you'll want 2 cups once cooked and cubed
• 1/2 cup buttermilk
• 2 large eggs
• 1 teaspoon cinnamon
• 1 Tablespoon butter for pan frying French toast

For the French Toast Breakfast Meatballs

• 1 pound all-natural ground sausage
• 1 large egg
• 2 Tablespoons pure maple syrup
• 1 teaspoon ground sage
• 1/2 teaspoon salt optional
• 1/2 teaspoon black pepper optional
• 2 cups 1/4-inch cubed prepared French toast see above

To Serve

• 1/2 cup warm maple syrup for serving

Instructions

For the Buttermilk French Toast

• In a shallow bowl, beat eggs with buttermilk and cinnamon. Dip bread slices in egg mixture, turning several times so they absorb some of the liquid. Heat butter in a skillet over medium heat. Pan fry the dipped bread slices until golden brown on both sides. Cool slightly then chop into 1/4-inch cubes.

For the French Toast Breakfast Meatballs

• Preheat oven to 400° F. Line baking sheet with parchment paper. Combine ground sausage with egg, maple syrup, sage, salt & pepper. Then mix in the chopped French toast until thoroughly incorporated. Make 1 1/2-inch diameter meatballs and place on parchment lined baking sheet. Bake for 15 minutes. Serve with warm maple syrup.

The post French Toast Breakfast Meatballs appeared first on Lemony Thyme.

I set a calendar reminder for this food holiday because I knew it would be an opportunity to spend some time in the kitchen with Ella, my fun-loving, bright, kind and witty bonus-daughter who can hold her own in the kitchen. She’s 11. She’s a natural. And she makes banana bread like nobody’s business!!

We love quick breads and muffins. They are the perfect grab-n-go snack that’s easy to pack full of healthy goodness. We chose Dutch Apple Pie Muffins because Apple Pie is a favorite dessert in our house and the crumb topping on a Dutch Apple Pie just screams of muffin tops!!

We took our new favorite Pumpkin Morning Glory Muffin recipe and adapted it to create Dutch Apple Pie Muffins. By using equal parts Gluten Free Baking Flour and Old Fashion Oats ground into oat flour these muffins are gluten free with the most delightful texture and they are loaded with fresh apples.

The crumb topping is bursting with Apple Pie Spice aromas; cinnamon, nutmeg and allspice.

For the apples we used Honey Crisp because we wanted the natural sweetness since this recipe uses maple syrup or honey in place of cane sugar. You could certainly use your favorite variety.

We hope you’ll give these Dutch Apple Pie Muffins a try. They’ll be the perfect autumn-thyme treat smack during apple picking season. But we loved them equally as much today on National Muffin Day!

This morning we also agreed to recreate store-bought “Little Bites” to see if we could match their undeniable teenager attraction. Check back, we believe we have cracked the code.

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Dutch Apple Pie Muffins {Gluten Free}

Dutch Apple Pie Muffins bring a warm Apple Pie flavor with a crumb topping that just screams of muffin tops!!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

For the crumb topping

• 1/2 cup brown sugar packed
• 1/2 cup All-purpose Gluten Free Flour
• 1 teaspoon apple pie spice (recipe linked in post)
• 1/4 cup butter melted

For the muffins

• 3/4 cup Old Fashioned Oats ground into flour
• 1 cup All-Purpose Gluten Free measure for measure flour
• 2 teaspoons apple pie spice (recipe linked in post)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup applesauce
• 1/4 cup brown sugar packed
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil melted
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 3 cups apples peeled and chopped, about 2 apples

Instructions

For the crumb topping

• In a small bowl, combine all crumb topping ingredients. Reserve.

For the muffins

• Preheat oven to 375° F. Grease or line muffin tin (12 standard or 6 jumbo).
• In a large bowl whisk together dry ingredients through salt. In a small bowl, whisk applesauce, brown sugar, maple syrup, coconut oil, vanilla and eggs. Stir wet mixture into dry just until combined. Fold in chopped apples.
• Divide batter evenly into muffin cups. Sprinkle a couple tablespoons of crumb topping onto each muffin. Bake for 18-20 minutes (slightly less for standard size muffins) or until a toothpick inserted in center comes out mostly dry. Cool in pan for 5 minutes, continue cooling on wire rack.

The post Dutch Apple Pie Muffins {Gluten Free} appeared first on Lemony Thyme.

I have made these muffins multiple times over the past few months.

They are wonderful gifts.

The perfect breakfast or afternoon snack.

And when a late night craving sweeps over you, enjoy a gluten free Pumpkin Morning Glory Muffin….guilt free!

Thank you to my sister Sarah for the inspiration.

We tweaked this recipe several times before coming up with what we believe is the perfect balance of moist texture and warm flavors.

I have been enjoying a mostly gluten free diet for a couple years now.

I’m still discovering some of the best GF ingredient swaps but have found two I love. Gluten Free measure for measure flour is fantastic in place of all-purpose flour in most recipes.

The oat flour is the hero of these muffins, lending a lovely texture. Not only is it naturally gluten free and full of fiber, oats add a satisfying hearty taste to your muffins.

Recipe note: simply pulse old fashioned oats in your food processor or high powered blender until a coarse flour like texture is achieved.

These are not sweet muffins. Instead there is the a hint of natural sweetness from the pumpkin and maple syrup and a whole lot of texture from the coconut, carrots, pineapple, raisins, and walnuts.

And a lovely cozy warm flavor from the Pumpkin Pie Spice. So wholesome and delicious.

I found a near-new Jumbo Muffin tin at a thrift store and am hooked on this size.

One Pumpkin Morning Glory Muffin is definitely a meal and also a warmly received pass-over-the-fence gift for your favorite neighbors :)

Are you a muffin fan? I’d love for you to comment below with your favorite flavor combinations. Your feedback is so important to me (and keeps the muffin train rolling).

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

All my best,
xo Libby

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Pumpkin Morning Glory Muffins {Gluten Free}

These Pumpkin Morning Glory Muffins are meant to be shared. There is so much goodness and love packed into each one.

Course Breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 3/4 cup All-purpose Gluten Free measure for measure flour
• 3/4 cup Old Fashioned Oats ground into flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup canned pumpkin puree
• 1/3 cup maple syrup or honey
• 1/4 cup coconut oil melted
• 1 1/2 teaspoons vanilla
• 2 large eggs
• 1 cup shredded carrots
• 1/3 cup crushed pineapple
• 1/2 cup raisins
• 1/2 cup walnuts chopped
• 1/2 cup unsweetened shredded coconut
• 1/4 cup pepitas for topping

Instructions

• Preheat oven to 375 degrees. Grease or line muffin tin (12 standard or 6 jumbo).
• In large bowl, whisk together dry ingredients through salt. In a small bowl, whisk pumpkin, maple syrup, coconut oil, vanilla and eggs. Stir wet mixture into dry just until combined. Fold in carrots, pineapple, raisins, walnuts and coconut.
• Divide batter evenly into muffin cups. Sprinkle a few pepitas on top of each muffin. Bake for 18-20 minutes for jumbo muffins (slightly less for standard sized muffins) or until a toothpick inserted in center comes out mostly dry. Cool in pan for 5 minutes, continue cooling on wire rack.

The post Pumpkin Morning Glory Muffins {Gluten Free} appeared first on Lemony Thyme.

I am in sweet heaven. 

I sweetened the softened cream cheese with a little sugar, vanilla, and almond extract. 

For the blueberry syrup I simmered pure maple syrup with a handful of blueberries. 

The roll-ups are pan browned then rolled in cinnamon sugar. 

Lovefest I tell you.

I’m already dreaming of the next batch of French Toast Roll-Ups.  Perhaps a savory filling is in order.  Ah the choices.

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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Blueberry Cream Cheese French Toast Roll-Ups

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For French toast roll-ups…

• 4 slices white sandwich bread crusts removed
• 2 ounces cream cheese softened
• 1 Tbl. sugar
• 1/4 tsp. vanilla
• 1/4 tsp. almond extract
• 1/2 cup blueberries fresh or frozen
• 1 egg
• 1 Tbl. milk
• 1/2 cup sugar
• 1 tsp. cinnamon
• butter

For blueberry syrup…

• 1/2 cup pure maple syrup
• 1/2 cup blueberries fresh or frozen

Instructions

For French toast roll-ups…

• Using a rolling pin, flatten each slice of bread.
• In a small bowl, combine cream cheese, sugar, vanilla, and almond extract. Spread 1/4 of mixture on half of each of the bread slices. Place a row of blueberries across the lower edge of each roll-up; roll tightly.
• Combine sugar and cinnamon in small dish. Beat egg and milk in separate shallow dish. Dip each roll-up in egg mixture. Heat 1 Tbl. butter in a skillet over medium heat. Cook roll-ups in skillet turning until browned on all sides. Remove from skillet and roll in cinnamon/sugar. Serve immediately.

For blueberry syrup…

• In a small skillet warm maple syrup with 1/2 cup blueberries.

The post Blueberry Cream Cheese French Toast Roll-Ups appeared first on Lemony Thyme.

It’s Bacon Lovers Day!

I am unashamed of my love for bacon. It has and always will be a treat for my taste buds and the epitome of comfort food.

That’s before it’s oven roasted then slathered in Praline & Maple or drizzled with Sriracha Honey or submerged in Peach Bourbon Glaze or brushed with Rosemary & Black Pepper Honey. Candied Bacon is a meat-lover, sweets-lover dream come true!

Recipe Note: this post is a lot more about Candied Bacon inspiration than a precise recipe. Bacon Lovers Unite. Whoot!

There seems to be some debate about using thick cut or thin sliced bacon when building a Bacon Bar. I can assure you that our thick cut bacon was near perfect – crispyish but not chewy.

We cooked the bacon in the oven at 400 degrees F on rack-lined baking sheets for 20 minutes, then turned the bacon strips over and baked for another 10-15 minutes. Honestly, it was all about the appearance – if the bacon looks nicely browned and ‘crispy’ it’s likely ready for toppings.

Praline & Maple with Sea Salt was my personal favorite. Aka dessert material. Simply simmer chopped praline’s (or plain pecans) in maple syrup until slightly thickened. Finish with a pinch of flaky sea salt.

Sriracha Honey & Soy! Okay, we all agree that sweet and spicy go so nicely, especially with Bacon. Nick’s glaze was a standout – a warm sweet heat. He simmered 1/4 cup honey, with 2 Tbl. soy sauce (or coconut aminos), 1 Tbl Sriracha sauce, and 1 Tbl. fresh lime juice until a nice thick glaze formed.

You may remember a couple of week’s ago when we had the crazy idea of making Bacon Wrapped Bourbon Glazed Grilled Peaches – according to our site stats you like that combination, so here it is again – Candied Bacon style.

A late entry into the Candied Bacon / Bacon Bar buffet was the Rosemary Honey & Black Pepper. Super subtle flavors build by simmering honey with sprigs of fresh rosemary, finished with freshly cracked black pepper.

After about 30 minutes in the oven we liberally coated, slathered, bathed, or drizzled the toppings over the bacon and returned them to the oven for an additional 5 minutes. Once removed from the oven we let the Candied Bacon cool to room temperature before serving.

Making Candied Bacon was fun! We’re talking three sheet pans of Wright’s thick cut hickory bacon cooking in the oven. The aromas alone guaranteed no one was losing interest in this Bacon Lovers Party. The results were gorgeously flavor infused bacon strips worthy of presenting at any brunch, reception or bff snack party.

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

The post Bacon Lovers Day appeared first on Lemony Thyme.

Char Sui is Chinese BBQ Pork.  Don’t let the word BBQ fool you.  This isn’t your typical southern pulled pork BBQ (albeit we love that).  No, the flavors and cooking method for Char Sui is quite different.  And the results…phenomenal.  Juicy, melt-in-your-mouth pork infused with a sweet & sticky marinade.  Let us not pass over what makes Char Sui dreamy good.  Crispy. Pork Fat. Rules!!

Our new pellet smoker has been fired up almost every weekend.  We’ve had some combination of meats/seafood slow roasting in the smoky love tank.  If Boston Butt Pork Roast is on sale, we’re buying it.  Just so happens, we scored an 11 lb. roast.  Mind you we are two people and that’s a lot of pork.  So we decided to divide and conquer.  One pound for me to make Char Siu, a 5 lb. roast for the smoker and a 5 lb. roast for the freezer.

Recipe Note: depending on what kind of pork roast you begin with, you’ll want to cut 3-4 slabs to put into the marinade.  We got three out of our roast that were each about 1-inch thick and maybe 3-inches X 5-inches in overall size.  Once fully cooked, we further cut each slab into 1/2-inch cross-sections.

Ingredient Note: Once we got home with our ginormous pork butt, we weren’t going back to the grocery store.  So when we realized we probably needed Hoisin Sauce and Chinese 5-Spice Powder…we improvised.  Our ingredient list yielded the right balance of sweet and spice.  Feel free to improvise.

You’ll want to serve your Char Sui with white rice or perhaps our Shrimp Fried Farro.

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Char Siu Roast Pork

Prep Time 8 hours hours

Cook Time 30 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 lb. Boston Butt Pork Roast cut into slabs about 1-inch thick; about 3-inches X 5-inches.

Char Sui Sauce…

• 2 Tbl. soy sauce
• 2 Tbl. maple syrup
• 1 Tbl. ketchup
• 1 Tbl. sriracha sauce
• 1 Tbl. rice wine vinegar
• 1 Tbl. honey
• 1/4 tsp. cinnamon
• 1/4 tsp. garlic powder
• 1/4 tsp. ground ginger
• 1/8 tsp. ground clove
• 1/8 tsp. ground star anise

Instructions

• Combine sauce ingredients and pour into a zip top bag. Add pork and marinate overnight in the refrigerator; or for at least 4 hours.
• Preheat oven to 350 degrees. Line shallow rimmed baking sheet with foil. Place a wire rack in pan and lay pork slabs on rack. Bake for 20 minutes.
• Meanwhile, pour marinade into a small saucepan and bring to a boil for one minute. Remove pork from oven after 20 minutes; turn over pieces. Baste with char sui sauce. Return to oven for an additional 20 minutes.
• Remove from oven and slice each slab into 1/2-inch slices.
• Delicious served with white or fried rice.

The post Char Siu Roast BBQ Pork appeared first on Lemony Thyme.