A Negroni is stirred over ice (not shaken). And served with a twist or slice of orange.

It’s well known for its lovely color and perhaps less known for it’s colorful history.

The day we enjoyed these two beauties was the same day the temperature broke 80 degrees. We had planted our spring flower beds, spread 15 bags of mulch and raked a mountain of leaves.

We were hot and we were thirsty!

When these two glasses appeared one the top of our fence, it was like a cool breeze swept over our patio.

Love Thy Neighbor

Ms. Pat moved into the house next door late in 2019. We had only met once or twice before covid swept the nation and socializing with friends and neighbors virtually stopped.

As a family we found ourselves looking for ways to remain positive and keep the kids engaged. We turned to chalk art and used the streets of our neighborhood as our canvas. We carried our buckets of chalk from one end of our community to the other, stopping randomly to spread a little cheer.

t was Ella’s flower garden chalk drawing in front of Ms. Pat’s house, complete with a picture of her dog Remy, that started our friendship.

There is a fence between our two backyards. Most conversations are had peering sideways through one of the diamond shaped openings.

And They Will Love You Back

There’s just enough of a shelf at the top of the fence to perch a bowl of Paella or a loaf of hot baked bread or a slice of the most delicious white coconut cake or two Negroni Cocktails.

Ms. Pat is pretty particular about her Negroni Cocktail and after sipping these deliciously refreshing libations, who am I to question?

There is the classic bitter yet smooth flavor, but with deep fruity notes balanced by the sweet orange and vermouth and an almost herby finish.

She prefers Bombay Sapphire gin, Rosso Vermouth, and Cappelletti over Compari and also only uses fresh sweet oranges.

You do not shake, only stir this cocktail. And you serve over fresh ice with a beautiful slice of the sweet orange.

Cheers!

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Pat’s Negroni Cocktail

This Negroni has the classic bitter yet smooth flavor, but with deep fruity notes balanced by the sweet orange and vermouth and an almost herby finish.

Course Cocktail

Servings 1

Ingredients

• 1 part Gin Pat prefers Bombay Sapphire
• 1 part Italian Sweet Vermouth Pat prefers Rosso Sweet Vermouth
• 1 part Compari Pat prefers Cappelletti
• 1 sweet orange cut into slices

Instructions

• Combine liquors into a glass and stir (do not shake). Pour into ice filled glasses. Squeeze one slice of orange into each glass, then garnish with separate orange slice.

The post Negroni Cocktail appeared first on Lemony Thyme.

I discovered a couple things from this recipe.  Greek Yogurt makes a pretty darn good substitute for mayonnaise IF you are adding some punchy flavors to it….like cumin, coriander, and orange juice & zest.  That’s exactly what makes up the delicious dressing for this Apple Fennel Slaw.

I also discovered that no matter how many ways I prepare it, B is not going to eat fruit.  So Apple Fennel Slaw with Orange Cumin Dressing made a lovely side dish with our Oven Fried Chicken.  And I had plenty leftover for my lunch the next day.

Recipe note:  I would not recommend preparing more than four hours ahead of serving.  The dressing flavor became a little over powering by the next day.  If you must prepare ahead, wait to toss the fennel mixture in the dressing until just before serving.

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Apple Fennel Slaw {with Orange Cumin Dressing}

Servings 4

Calories 86kcal

Author Weight Watchers

Ingredients

• 1 fennel bulb halved lengthwise and very thinly sliced
• 2 apples I used 1 Granny Smith and 1 Red Delicious, halved, cored and thinly sliced
• 8 radishes matchstick cut
• 3 Tbl. fresh mint leaves
• 1/3 cup plain fat free Greek yogurt
• 2 tsp. orange zest
• 3 Tbl. orange juice
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions

• Toss fennel, apples, radish, and mint leaves in a bowl.
• Mix remaining ingredients, then spoon over fennel mixture and toss. Serve or refrigerate up to 4 hours.

Notes

Per Serving (1 cup of slaw) = 2 WW Pts+

The post Apple Fennel Slaw {with Orange Cumin Dressing} appeared first on Lemony Thyme.

I find extreme satisfaction from really bold flavors. Not only do they excite my taste buds but they wake up my senses. This punchy Jamaican Jerk Marinade will leave your tongue dissecting the layers of flavors. It’s spicy, slightly sweet, and over the top with aromatics.

The ingredient list is rather lengthy but each element contributes to this classic Jamaican flavor profile. I call this a marinade but it also makes a wonderful dressing.

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Jamaican Jerk Marinade

The ingredient list is rather lengthy but each element is necessary to build this classic Jamaican flavor profile.

Ingredients

• 1/4 cup soy sauce or coconut aminos
• 3 Tablespoons apple cider vinegar
• 3 Tablespoons olive or avocado oil
• 2 Tablespoons fresh lime juice
• 2 Tablespoons brown sugar optional
• 1 Tablespoon orange zest or 1 Tbl orange marmalade
• 1 teaspoon hot sauce
• 1/2 small sweet onion diced
• 1-2 jalapeno or serrano pepper seeds removed fine diced
• 3 sprigs fresh thyme leaves
• 3 scallions sliced
• 2 cloves fresh garlic minced
• 1 Tablespoon freshly grated ginger
• 2 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 generous handful fresh cilantro leaves and stems

Instructions

• Combine all ingredients in a small bowl or zipper top bag. Use as marinade or dressing. Can store in refrigerator for up to one week.

The post Jamaican Jerk Marinade appeared first on Lemony Thyme.

This past weekend, Shelby and I snuck away for a girl’s afternoon that involved retail therapy and a lunch date.  It also included a version of this Sweet Tea Shock Cocktail.

If you’re a fan of an Arnold Palmer (1/2 sweet tea ~ 1/2 lemonade) you’ll love this refreshing cocktail.  It’s a perfect year-round drink that ‘shocks’ you with bursts of lemon and Shock Top ale.

~ Sweet Tea Shock Cocktail ~

2 ounces Sweet Tea Vodka
2 ounces fresh squeezed lemon
1 ounce agave nectar
4 ounces Shock Top ale
1 large orange wedge

Fill tall glass with ice.  In a shaker, combine vodka, lemon juice, and agave nectar.  Shake and pour over ice.  Top with Shock Top and squeeze of orange wedge.

Recipe inspired by Marlows Tavern.

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Jalapeño Infused Margarita.

I recently went on a business trip to Las Vegas and enjoyed a really nice dinner at Taqueria Canonita located in the Venetian Hotel.  The company, the atmosphere, the food…were all wonderful.  But the Jalapeño Infused Margarita was inspirational.

One sip was all it took.  The jalapeno flavor was most certainly present, yet without heat.  Instead it’s flavor infusion grabbed your attention.  Once focused, hints of cilantro and citrus came to the front.  The bartender wouldn’t surrender too many details, but I did get out of him that they infuse 100% agave tequila with jalapeno and orange for 4 days.

I wasn’t home from Vegas long before I was layering orange and jalapeno slices in a big glass jar.  I topped them with 100% agave tequila and in to the refrigerator this jar of infusion happiness went.  I was a bit giddy.

Then it hit me, was there more to this infusion thing than to forgetaboutit for four days?  Perhaps a little more research was required in order to fine tune my method.  The internet is a wonderful place.  I found several recipes for jalapeno infused tequila and most said to remove the jalapeno after anywhere from 4 hours to 3 days.  Dilemma.  Do I let them hang out with the oranges for the entire 4 days?  I caved and removed only the jalapeno after about a day and a half.  My infused tequila has plenty of flavor.  If you also want heat…..I say let ’em be.

I recall watching as he prepared my second Jalapeño Infused Margarita and seeing him ‘muddle’ herbs and lime much like you would to make a Classic Mojito (except in this case using fresh cilantro instead of mint).  A rim of salt, served on the rocks is exactly the way I take my Margaritas.

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Jalapeño Infused Margarita

Author Libby with Lemony Thyme

Ingredients

For infused tequila…

• 2 naval oranges sliced
• 2 jalapenos quartered, seeds and veins removed
• 1 liter of 100% agave tequila

For margaritas…

• 6- ounces Grand Marnier or Cointreau
• 6 fresh limes
• 1 bunch of fresh cilantro
• 1 cup water
• 1/2 cup sugar
• coarse salt for rim

Instructions

For infused tequila…

• In a large glass jar with lid, layer orange slices and jalapenos. Top with liter of tequila, seal and refrigerate. Save original tequila bottle. After 1-2 days, remove only the jalapeno slices and discard. Leave orange slices in tequila for a total of 4 days. Strain tequila and return to original bottle. Chill.

For margaritas…

• To make the simple syrup combine water and 1/2 cup sugar in a microwave-safe glass measuring cup. Microwave at HIGH 2 1/2 minutes, stirring to dissolve sugar; cool.
• For each margarita, add 3-4 lime wedges and a handful of fresh cilantro to a tall glass. Muddle until lime juice is released. To glass add 1 1/2-ounces tequila, 1 1/2-ounces Grand Marnier (or Cointreau), 1 1/2-ounces simple syrup, top with 1 1/2-ounces fresh lime juice. Add ice and shake well.
• Dip rim of glass in coarse salt. Fill with margarita. Garnish with lime wedge.
• Sip responsibly.

Notes

Infuse tequila for 4 days.

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I woke up this morning motivated. 

Yes I am one of those who launches a campaign of healthy living promises every January 1st.  I’m not ashamed that my New Years resolutions probably mirror those of millions.  I embrace knowing I’m part of a team and will welcome their support along the way.

Having said that I’m not a fan of fads, no mail order promises being delivered to my front door. 

Instead I believe in these four powerful words:  EAT RIGHT AND EXERCISE.  It’s all about what you put into your body and how much you get out of it.  Pretty simple actually. 

For my fellow chocoholics and grilled cheese sandwich lovers, never fear.  I also don’t believe in giving up the foods we love.  You just need to find a friend to share them with.  It’s all about moderation and portion control.

Let’s talk about this salad. 

I showed these pictures to my friend and her immediate response was it looked like something they’d serve at a fancy spa.  That’s when I decided this would become my New Years Day post.  Choosing foods with vibrant colors is a great start when making healthy choices.  I paired this salad with my new Orange Vanilla Vinaigrette.  Absolutely delicious.

Healthy Choices

I’ve set just a few attainable ‘Healthy Choices’ goals to begin the new year.  I’d love for you to join the team in 2014.

Goal #1 ~ Track my food intake.  If I bite it, I will write it down.

Goal #2 ~ Exercise (for me that generally means brisk walking) an average of 30 minutes a day.  There may be days I can’t exercise and other days I get in an hour or more.

Goal #3 ~ Drink more water (6 glasses a day for starters).

I’ve also added a new Pinterest Board and a new Category to Lemony Thyme called Healthy Choices.  I was pleasantly surprised at how many of our recipes fell into this category.  Go us!!

I’d love for you to follow Lemony Thyme on Pinterest and Subscribe to Lemony Thyme by Email.

All my best,
xo Libby

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Orange, Persimmon & Pomegranate Salad

Orange, Persimmon & Pomegranate Salad is the perfect Winter Thyme burst of fresh bright flavors.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 197kcal

Author inspired by BHG.com

Ingredients

• 1 orange peeled and sliced
• 1 persimmon cut in half, flesh removed and sliced
• 1/4 cup pomegranate seeds
• 1/4 cup pecans
• 1 scallion thinly sliced
• 3 cups leafy greens
• Orange Vanilla Vinaigrette see recipe link in post

Instructions

• Divide salad ingredients between two plates. Serve with vinaigrette.

The post Fresh & Bright Orange Persimmon & Pomegranate Salad appeared first on Lemony Thyme.

One thing I’ve vowed to master in 2014 is salad dressings.  I’ve had a few successes in the past but more often than not…..flops!

Take my last attempt at a Maple Walnut Vinaigrette.  I gathered all my ingredients, even pictured them in their glory. 

Broke out my trusty little food processor, added the ingredients, drizzled olive oil through the hole and slowly watched it transform into mud.  Okay, we could dress it up and call it Maple Walnut Gourmet Butter….but who are we kidding.  It was dark brown sludgy mud.

Perhaps it was that flop that inspired Santa to bite the bullet and order me the coveted Vitamix blender for Christmas.

My Vitamix hadn’t been out of it’s package an hour when I was nose deep in the cookbook looking for….a salad dressing recipe.  I had to rebuild my confidence in this department. 

I chose this Orange Vanilla Vinaigrette recipe first because I love the flavor combination, secondly because we had everything on hand and this girl was chomping at the bit to give my new toy a whirl.

This dressing is so creamy and delicious.  It paired perfectly with our Orange, Persimmon & Pomegranate Salad.

All my best,
xo Libby

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Orange Vanilla Vinaigrette

Prep Time 10 minutes minutes

Cook Time 1 minute minute

Total Time 11 minutes minutes

Servings 24

Calories 129kcal

Author Vitamix

Ingredients

• 2 oranges peeled, halved and seeded
• 1 lemon peeled, halved and seeded
• 1 Tbl. apple cider vinegar
• 1 Tbl. honey
• 1 1/2 tsp. vanilla extract
• 1 dash hot sauce
• 1/4 tsp. salt
• 1/8 tsp. freshly cracked black pepper
• 1 1/2 cups extra virgin olive oil

Instructions

• Place all ingredients except olive oil into blender container. Secure lid and begin Variable 1 speed then increase gradually to Variable 4.
• Blend for 20 seconds or until smooth. Reduce speed to Variable 1. Remove the lid plug.
• Slowly pour olive oil through the lid opening until emulsified.

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Brazilian Feijoada {Pork, Beef & Black Bean Stew}

The word Feijoada (pronounced fay-ZWAH-da) comes from the Portuguese word feijão which means “beans” and is the national dish of Brazil.  This stew is made up of rich cuts of assorted pork and beef that are slow cooked with black beans, onions and garlic.  It’s then served over rice with orange wedges which provide just the right flavor balance.

Preparing this dish in the slow cooker allows the smoky flavors of the meats to season the beans.  This is a stick to your ribs kind of meal and one you’ll love coming home to on a cool fall day.

I’ve shared before that one way I find balance in my life is to ‘travel’ through food.  I hope one day to be able to eat international dishes, such as Feijoada, while visiting their native country.  In the meantime I’ll consider these recipes…..research.

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Brazilian Feijoada {Pork, Beef & Black Bean Stew}

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 8

Author Cooking Light

Ingredients

• 2 cups dried black beans
• 4 slices applewood-smoked bacon
• 1 1-lb boneless pork shoulder (Boston butt), cut into 1/2-inch cubes
• 3 bone-in beef short ribs
• 3 cups diced onion
• 1 1/4 cups chicken broth
• 4 garlic cloves minced
• 1 9-ounce ham hock
• 1 Tbl. white vinegar
• 1 orange cut into wedges

Instructions

• Place beans in a small saucepan; cover with water. Bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain.
• Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan and crumble. Reserve. Increase heat to medium high. Add pork to skillet and sauté browning on all sides. Transfer pork to slow cooker. Add ribs to skillet and brown then add to slow cooker. Add drained beans, onion, broth, garlic, and ham hock to slow cooker, stirring to combine. Cover and cook on LOW for 8 hours.
• Remove ribs from slow cooker, let stand for 15 minutes. Remove meat from bones and shred. Discard bones and ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with rice and orange wedges.

The post Brazilian Feijoada {Pork, Beef & Black Bean Stew} appeared first on Lemony Thyme.

Grilled Vietnamese Chicken Thighs.

To quote my in-house taste-tester, “This is a flavor WIN.”

I’ll take that as a thumbs up.  Boneless Skinless Chicken Thighs marinated in a jalapeno orange marinade, then grilled to perfection.  So delicious and as a bonus, figure friendly.

Chicken thighs really love to be marinated and hold on to flavors during cooking, which insures they will be moist and juicy when they come off the grill.  We served them over whole wheat couscous with Mango Salsa.

If you thought last week’s Peach Basil Relish was the ticket, this Mango Salsa recipe is calling your name.  Fabulous and perfect with the Grilled Vietnamese Chicken Thighs.

I’d love for you to comment on this or any Lemony Thyme post.  All my best, Libby

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Grilled Vietnamese Chicken Thighs {with Mango Salsa}

Prep Time 3 hours hours

Cook Time 15 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 6

Calories 217kcal

Author Weight Watchers

Ingredients

• 6 boneless skinless chicken thighs
• 1 jalapeno pepper seeded and minced
• zest and juice of 1 orange
• 3 garlic cloves minced
• 2 Tbl. soy sauce
• 1 Tbl. fish sauce
• 1 Tbl. brown sugar
• Mango Salsa see recipe link in post

Instructions

• Combine jalapeno, orange zest and juice, garlic, soy, fish sauce, and brown sugar in a large zipper bag. Add chicken thighs, squeeze out air and seal bag. Refrigerate, turning occasionally, at least 3 hours or up to overnight.
• Spray grill rack with non-stick cooking spray. Preheat grill to medium high.
• Remove chicken from marinade and discard marinade. Grill chicken until instant-read thermometer registers 165 degrees, about six minutes per side. Remove from heat, cover with foil, and allow to rest for 5 minutes before serving.
• Serve with Mango Salsa.

Notes

Per Serving (1 chicken thigh and 1/4 cup relish) = 6 WW Pts+ If served with 1/2 cup cooked couscous & mixed greens with balsamic vinegar, add 3 WW Pts+

The post Grilled Vietnamese Chicken Thighs {with Mango Salsa} appeared first on Lemony Thyme.

When I made the decision to dedicate Winter Thyme to Spice Exploration I began by playing with my spices….literally.  I transformed them into a Winter Thyme ‘Wind.’  Touching each one, taking in their individual aromas, admiring their earth tone colors, and seeing how beautiful they looked together.  As I stated in my Winter Thyme post, my goal for this season is to explore spices and share what I learn through new recipes.  Where they’ve taken me thus far is on an International journey.  So while my intention is to become familiar with spices, I’m kind of digging the new recipes and flavors along the way.  That’s my not so smooth segue into last night’s dinner and this post for Crispy Orange Beef & Broccoli.

While perusing my favorite sites for a recipe to incorporate the broccoli that was ‘on sale’ in our fridge aka must be eaten today, I found this recipe on From Away.  Their description was captivating and all but the steak was already in our fridge/pantry.  Bingo, we shall have Crispy Orange Beef & Broccoli.

Here are some shots of Winter Thyme ‘Wind’ in the making and breaking down.

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