29 Thursday May 2014
Posted in love to cook, low-carb, seafood
Combine mayo with parmesan cheese, fresh herbs, Mrs. Dash, salt & pepper.
Preheat broiler to high. Broil fillet for 8 minutes, then remove from oven and turn over. Coat with Parmesan Herb mixture. Place under broiler for another minute or until topping is golden and bubbly. Parmesan & Herb Broiled Grouper on Wilted Spinach. Unctuous.
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06 Tuesday May 2014
Posted in gluten free, healthy choices, love to cook, seafood
Garlic & Herb Baked Salmon over Spinach Couscous is a go-to staple meal in our house. Or at least it used to be before we became a food blogging family. We easily had this dish once a week and would have to force ourselves to occasionally change up the way we prepared salmon.
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01 Thursday May 2014
Posted in chicken & turkey, love to cook, soups, stews, chili, tips & techniques
Tags
It was high time for a Homemade Cream of Chicken Soup recipe on Lemony Thyme. With our weekly roast chickens we produce (and freeze) a lot of Homemade Chicken Broth. We then use it in everything from soups to casseroles to simmering sauces.
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23 Thursday Jan 2014
Posted in chicken & turkey, love to cook, Mediterranean
I’m am so excited about this new Greek Whole Roasted Chicken recipe.
So excited. Made it twice in less than a week just to be sure it was as amazing as I thought. It’s that amazing.
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16 Friday Aug 2013
Posted in gluten free, healthy choices, love to cook, side dishes, vegetarian
Baked Sweet Potato Fries are almost a staple for us. There’s something so addicting about the sweet heat that comes from the sweetness of the potato combined with the Cajun herb seasoning. Any time we’re having burgers or anything else that pairs well with fries, we’ll likely turn to these.
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Baked Sweet Potato {with Sautéed Mushrooms & Spinach topped with Jarlsberg Cheese}
Baked Sweet Potato {with Steamed Asparagus, Goat Cheese & Fried Egg}
Cajun Salmon & Sweet Potato Chowder
Baked Sweet Potato with Roasted Grapes & Honey Ricotta
Baked Sweet Potato {with Curried Chicken}
Baked Sweet Potato {with Buffalo Chicken}
10 Monday Jun 2013
Posted in appetizers, herbs, oils & spices, love to cook
I’m not sure when Boursin Spread became so popular, but as a child I can remember it being served with crackers and other nibbles in the 5 o’clock hour. What I don’t recall was if my mom made it herself or bought it. Flash forward 20 years and I’m certain my sister made it from scratch. She has always been creative and confident in the kitchen. I believe a bit of that has worn off on me.
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