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. 

Unctuous.

I’ve purposefully left this recipe write up very basic to illustrate how a few simple ingredients can yield restaurant quality results.

Parmesan & Herb Broiled Grouper simply melts in your mouth. The fish is moist and flaky with a delightful savory finish.

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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Parmesan & Herb Broiled Grouper {on Wilted Spinach}

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the grouper…

• 1 lb. grouper fillet
• 1/4 cup Parmesan cheese grated
• 1 Tbl. mayonnaise
• 2 Tbl. fresh herbs minced (we used lemony thyme, parsley & chive)
• 1/4 tsp. Mrs. Dash garlic & herb seasoning
• salt & freshly cracked pepper

For the wilted spinach…

• 3 cups fresh spinach leaves
• 1 tsp. olive oil
• 1 tsp. minced garlic
• salt & pepper

Instructions

For the grouper…

• 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.

For the wilted spinach…

• Heat olive oil in a large skillet over medium-low heat. Add garlic and sauté for 30 seconds. Add spinach and toss to coat. Remove from heat and cover for 5 minutes. Sprinkle with salt & pepper to serve.

The post Parmesan & Herb Broiled Grouper {on Wilted Spinach} appeared first on Lemony Thyme.

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. 

Now with an effort to share new and different recipes we’ve neglected some of our old favorites. 

This one is just too good not to share.  There’s nothing fancy about Garlic & Herb Baked Salmon over Spinach Couscous.  Start to finish it’s ready in 20 minutes. 

The salmon is super moist, seasoned just right, topped with fresh herb pop, and served over spinach couscous. 

And did I mention it’s fabulous leftover. 

Cold or hot.

We are fortunate that fresh salmon is readily available and reasonably priced where we’re located. 

So my first recommendation is fresh, however I have friends who use frozen salmon and say it’s very good.  Either will work with this recipe. 

Regarding quantities, we figure about 6 ounces of salmon per person and then buy a little extra to enjoy leftover.

Do you have staple recipes that you family loves? I’m always looking for recipe inspiration. I’d love for you to share in the comments below.

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

All my best,
xo Libby

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Garlic & Herb Baked Salmon {over Spinach Couscous}

Prep Time 3 minutes minutes

Cook Time 17 minutes minutes

Total Time 20 minutes minutes

Author Libby with Lemony Thyme

Ingredients

For salmon…

• Salmon fillet
• spray olive oil
• garlic & herb seasoning recipe on blog
• sea salt
• freshly cracked black pepper

For couscous…

• 2 cups water
• 1 tsp. olive oil
• pinch salt
• 1 cup couscous
• 2-3 Tablespoons aromatics such as minced shallot, garlic, scallions
• 2 cups fresh spinach leaves

To serve…

• fresh cilantro
• scallions
• diced tomato optional

Instructions

For the salmon…

• Preheat oven to 425 degrees. Coat baking dish with olive oil spray. Place salmon skin side down. Sprinkle with Mrs. Dash seasoning, salt & pepper. Lightly spray with olive oil. Bake for 17 minutes for rare/medium-rare (depending on thickness).

For couscous…

• While salmon is baking bring water, oil and salt to boil in medium sauce pan. Add in couscous and aromatics. Stir well. Cover and remove from heat. Let sit for 5 minutes. Fluff with fork and add in fresh spinach leaves; cover.

To serve…

• Spoon couscous onto a serving platter. Top with salmon. Sprinkle with fresh cilantro, sliced scallion, diced tomato and freshly cracked black pepper.

The post Garlic & Herb Baked Salmon {over Spinach Couscous} appeared first on Lemony Thyme.

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.

When I told B that I was making Homemade Cream of Chicken Soup he asked “Why?”  Because I want to share how to replace the canned cream of varieties with made from scratch.  “But why would you make the soup only to add those ingredients back into whatever recipe you’re preparing?”  I saw where he was headed.  When we’re making a soup or casserole we will typically sauté the veggies and aromatics then dust them with flour and whisk in either broth or milk (or both) to create a thickened base.

He threw me for a minute, but then I regained focus and illustrated why this condensed Homemade Cream of Chicken Soup would be very useful.  For example, our beloved Summer Squash Casserole recipe calls for a can of cream of chicken soup, but you don’t prepare that dish layer by layer.  You mix it all together, pop it in the oven, sit back and prepare to be happy.  Or how about the times you want to throw ingredients in the crockpot and head out the door.  We were quickly in agreement that this recipe could be very useful.  So I’ll continue.

Start with a nice rich chicken broth heated in a saucepan with a little milk.  Then make a slurry of seasonings, flour and milk and shake in a jar until well blended.

Once the broth comes to a boil whisk in the slurry and reduce the heat to maintain a low boil.  Allow to boil gently for about 5 minutes until nicely thickened.

Allow soup to cool before transferring to a jar with lid for refrigeration for up to two weeks.  If using immediately add to recipe as called for.  If planning to freeze condensed soup be sure to use the proper container.  The one pictured below is NOT suitable for freezing.  Learn more about that here.

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Homemade Cream of Chicken Soup

For equivalent of 1 can of condensed Cream of Chicken Soup

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 1/4 cup fat free chicken broth
• 3/4 cup milk divided
• 1/4 cup flour
• 1/2 tsp. Mrs. Dash Garlic & Herb Seasoning
• 1/4 tsp. poultry seasoning
• 1/4 tsp. black pepper
• no salt required

Instructions

• Combine 1/2 cup milk with 1/4 cup flour and seasonings in a jar with tight fitting lid. Shake until well combined.
• Heat broth with remaining 1/4 cup milk in a saucepan over medium high heat. When chicken broth comes to a boil, whisk in flour mixture and return to a low boil.
• Allow to boil gently for 5 minutes until nicely thickened.
• Cool before refrigerating for up to two weeks or use immediately.

The post Homemade Cream of Chicken Soup appeared first on Lemony Thyme.

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.

It starts with a punchy marinade of plain Greek yogurt, olive oil, lemon juice & zest, oregano, rosemary, Mrs. Dash garlic & herb seasoning, salt & pepper.  The first time we made this dish we let it hang out in the marinade for a couple hours before roasting.  It was delicious.  In fact, that led us to make Lemon, Tortellini & Meatball Soup from the glorious homemade broth that followed.

The second time we made it, which was last night we planned ahead and marinated the chicken overnight to see if the flavors would build even more so.  Oh my wow.  It was amazing.  I know I’ve said that, but I’m sooo excited.

You may notice the Greek Salad pictured in the background.  It was the perfect side for our Greek Whole Roasted Chicken.  I hope you’ll give this recipe a try and share your feedback.

All my best,
Libby

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Greek Whole Roasted Chicken

Prep Time 4 hours hours

Cook Time 2 hours hours

Total Time 6 hours hours

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 5-6 lb. whole chicken
• 1 cup Greek nonfat plain yogurt
• 1 Tbl. olive oil
• 1 Tbl. Mrs. Dash Garlic & Herb Seasoning
• 2 tsp. dried oregano
• 1/2 tsp. dried rosemary
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. black pepper
• juice & zest of one lemon

Instructions

• Mix marinade ingredients together in a large bowl. Rinse chicken and pat dry with paper towels. Put chicken in bowl with marinade and coat completely. Cover with plastic wrap and refrigerate 4-24 hours (preferably overnight).
• Preheat oven to 425 degrees. Place chicken in roasting pan on a rack. Add a couple of cups of chicken broth (or even water) to the bottom of the pan. Bake at 425 degrees for 30 minutes or until nicely browned. Baste chicken with broth from pan. Reduce oven temperature to 350 degrees and tent chicken with foil. Continue baking for an additional hour or until chicken is done (juices run clear and thermometer inserted into the inner thigh registers 165 degrees). If your chicken comes with a pop-up timer trust it. Baste midway through cooking time.
• Remove chicken from oven and allow to rest for at least 15 minutes before slicing, 30 minutes is preferable. Remember to reserve the carcass for making broth.

Notes

This recipe is best when allowed to marinate at least 4 hours, preferably overnight.

The post Greek Whole Roasted Chicken appeared first on Lemony Thyme.

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.

Parmesan Crusted Homemade Fish Sticks went oh so nicely with our Baked Sweet Potato Fries.  In fact, they split the fare for the cookie sheet and baked along side of each other.  Now that’s teamwork.

You might also love Chili Cheese Sweet Potato Fries as much as I do.

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Sweet Potato Fries {Cajun Herb Seasoned}

There's something so addicting about the sweet heat that comes from the sweetness of the potato combined with the Cajun herb seasoning. 

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 2 pounds sweet potatoes, about 2 med-large. cut into 3/8-inch to 1/2-inch sized fries
• 2 Tablespoons olive oil
• 1 teaspoon cajun seasoning
• 1 teaspoon Mrs. Dash Garlic & Herb seasoning

Instructions

• Preheat oven to 450 degrees F.
• Cut sweet potatoes to 3/8-inch to 1/2-inch sized fries. Toss with olive oil and seasoning. Spread in single layer on baking sheet. Bake for 10 minutes, flip fries, then bake an additional 10 minutes or until fries are tender and golden browned.

The post Baked Sweet Potato Fries {Cajun Herb Seasoned} appeared first on Lemony Thyme.

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.

To begin, bring a stick of butter and an 8-ounce block of cream cheese up to room temperature.  Then begin building the flavors.  We love garlic so I used my garlic press to add in two cloves.  I like the salty, nutty flavor of Parmesan cheese so I grated in a couple tablespoons.  Then came the herbs.  Remember last fall, when our fresh herb gardens were preparing for winter, I picked bunches of herbs and hung them by their toes to dry.  They found a way to return the favor.  Boursin Garlic & Herb Spread.

I stirred in dried thyme, oregano, basil, marjoram, and also a good shake of Mrs. Dash Garlic & Herb seasoning.  Balanced with sea salt & freshly cracked pepper.  Then finished with our typical pinch of cayenne.  The result is a luxurious spread that pairs perfectly with crackers or crusty bread.

My motivation to make Boursin Spread now however came from a video I saw recently by fellow blogger, Another Pint Please.  He was interviewed by a local TV station that was doing a piece on grilling.  One of the recipes he shared was for plank grilled stuffed Portobello mushrooms.  Which he filled with Boursin Spread, amongst other things.  Stay tuned for our version of that appetizer.

In the meantime, I hope you’ll enjoy Boursin Garlic & Herb Spread during your 5 o’clock hour.  I know I will be.  Try our Flatbread Crackers too.

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Boursin Spread {Garlic & Herb}

Course Appetizer

Author Libby with Lemony Thyme

Ingredients

• 1 stick butter
• 1 8- ounce block cream cheese
• 2 garlic cloves
• 2 Tbl. Parmesan cheese grated
• 1/4 tsp. dried oregano
• 1/4 tsp. dried basil
• 1/4 tsp. dried thyme
• 1/4 tsp. dried marjoram
• 1/4 tsp. Mrs. Dash Garlic & Herb seasoning
• sea salt
• freshly cracked black pepper
• pinch cayenne

Instructions

• Allow butter and cream cheese to soften to room temperature.
• In a small bowl, add butter & cream cheese. Using a garlic press (or minced) add 2 cloves of garlic and next six ingredients. Season with salt, pepper, and cayenne to taste.
• Serve with crackers or crusty bread. Refrigerate unused portion for up to a week.

The post Boursin Garlic & Herb Spread appeared first on Lemony Thyme.