I’m not sure how it happened but Spaghetti and Meatballs has become an absolute favorite meal for me.  And really, it’s all about the meatballs.  I like them big and soft and full of Italian flavors like garlic, basil and oregano.

My favorite combination for meatballs (or meatloaf for that matter) is a combination of ground beef, pork, and veal. Just add a few more simple ingredients and you are less than an hour away from heaven. Great. Big. Italian Meatball Heaven.

Making Meatballs

If I had to share one tip that I’ve learned about making meatballs (or meatloaf) is do not overwork the meat mixture.  

Combine all of your ingredients, except the meat, into a bowl then add your ground meat and gently mix until just combined.  I can do this with a few good squeezes of my hands before rolling into meatballs. 

One pound of ground meat will yield 8 great big meatballs.  Yes, they take a little longer to bake, but in my opinion it is so worth it.  You’ll find two meatballs is a generous serving, even for your hungry man.

Either pan brown the meatballs in olive oil, then transfer them to a baking dish.  Or bake them on a parchment lined baking sheet. Don’t get too particular about the browning process, this step lets the cooking process begin and tends to help the meatballs stay together before finishing in the sauce.

You can easily double or triple this recipe as I did above. Italian Meatballs are such a crowd pleaser and they’re just as good the next day!!

Once browned, cover your meatballs in a nice blanket of your favorite Marinara Sauce for baking or submerge them in a pot of your favorite tomato sauce and let them simmer gently.  If however, you’re not ready for baking…just cover them in plastic wrap and refrigerate them until ready. 

You can definitely prepare these a day ahead, which makes them perfect for entertaining. 

Who doesn’t love great big Italian Meatballs.

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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Italian Meatballs

My favorite combination for meatballs (or meatloaf for that matter) is a combination of ground beef, pork, and veal. Just add a few more simple ingredients and you are less than an hour away from heaven. Great. Big. Italian Meatball Heaven.

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Meatballs

• 1/2 pound ground beef
• 1/2 pound ground pork or ground veal
• 1 egg
• 1/2 cup fresh bread crumbs
• 2 Tablespoons milk or cream
• 1 Tablespoon garlic minced
• 1/4 cup freshly grated Parmesan cheese
• a good handful of fresh parsley finely chopped
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/2 tsp. freshly cracked black pepper

For Pan Browning

• 2-3 Tbl. olive oil for pan browning

For Serving

• 2 cups Marinara Sauce
• Cooked pasta optional
• Garnish with fresh basil and freshly grated Parmesan cheese

Instructions

For the Meatballs

• In a large bowl, combine all ingredients except the ground meat. Mix well. Add in ground beef and pork and gently combine with hands. Do not overwork mixture. Form mixture into (8) about 2 1/2-inch diameter balls.

For Pan Browning Method

• Preheat oven to 350 degrees. Coat a 2 quart baking dish with cooking spray and reserve.
• Add 1 Tbl. olive oil to a large skillet over medium heat. Working in batches, brown meatballs. Transfer to baking dish. Spoon marinara sauce over meatballs. Bake uncovered for 40-45 minutes. Allow to rest 5 minutes before serving.

For the Oven Browning Method

• Preheat oven to 400 degrees. Place meatballs on a parchment lined baking sheet. Bake for 25 minutes (for smaller meatballs reducee the cooking time). Transfer to a pot of marinara sauce and simmer gently for 15 to 30 minutes.

To Serve

• Serve meatballs over favorite cooked pasta. Sprinkle with freshly grated parmesan cheese and fresh basil.

The post Italian Meatballs {Great Big Italian Meatballs} appeared first on Lemony Thyme.

When I looked into the eyes of my beautiful new fridge I saw shelves and drawers overflowing with ingredients that begged for a chance to play nicely together.

The result of nonstop cooking for a week straight.

Have you seen our March Meatball Madness posts??!

When I studied the contents it became blatantly obvious that my fridge and my well-being needed a big pot of soup!

I’m going to make this a relatively wordless Wednesday post. After all we are just making soup! Even if this Spring Thyme Green Minestrone soup is extra special in my humble opinion. The recipe below is more of a guide, there is plenty of room for making this your own between the fresh veggie choices, the type of herbs and seasonings, the beans and pasta, even what you swirl into your bowl.

Fresh Basil Pesto and/or grated parmesan cheese swirled into this veggie packed soup is delicious and boosts the green factor.

This Spring Thyme Green Minestrone soup is packed with nutrients making this a healthy choice for any meal. It also makes a giant batch so it’s the perfect way to Share the Love with your friends and neighbors.

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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Spring Thyme Green Minestrone

This Spring Thyme Minestrone Soup is packed with nutrients making this a healthy choice for any meal. It also makes a giant batch so it's the perfect way to Share the Love with your friends and neighbors.

Course Main Course

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 10

Author Libby with Lemony Thyme

Ingredients

Veggies

• 8-10 cups fresh veggies, diced or sliced such as: carrot, onion, celery, leek, fennel, shallot, jalapeno, spinach, kale, asparagus, zucchini, cabbage, broccoli
• 2-3 cloves garlic minced
• 8 cups vegetable broth
• 2 cans white beans, drained & rinsed such as: butter beans, great nothern beans, cannellini beans
• 1/2 cup fresh herbs, fine chopped such as: parsley, rosemary, thyme, basil, cilantro
• 2 Tablespoons freshly grated ginger
• 2 Tablespoons fresh squeezed lemon juice
• 1 1/2 teaspoons ground cumin
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pound ditalini pasta cooked al dente and reserved
• 1/2 cup basil pesto optional, to swirl in soup for serving
• freshly grated parmesan cheese optional, to grate onto soup for serving

Instructions

• In a large stock pot or dutch oven, heat 2 Tablespoons of olive oil over medium-high heat. Add in your 'hard' vegetables, like carrots, onion, celery, garlic, fennel, leeks, shallot, jalapeno. Saute until almost tender, about 10 minutes. Then add in your 'soft' vegetables, like spinach, kale, asparagus, zucchini, cabbage, broccoli. Continue to saute for another 5-7 minutes.
• Add vegetable broth, beans, and fresh herbs. Bring to a light simmer then add the ginger, lemon juice and seasonings. Adjust to taste. Simmer for about 10 minutes to allow the flavors to mingle.
• Meanwhile prepare ditalini (or other favorite small pasta) al dente. Reserve.
• To serve. Place some cooked pasta in bowls. Ladle in hot soup. Swirl with basil pesto and freshly grated parmesan cheese. Enjoy! Don't forget to Share the Love!

The post Spring Thyme Green Minestrone appeared first on Lemony Thyme.

Show of hands.

Socializing certainly looks different these days and I’ll admit I miss a spontaneous pop-up party. However, we like so many of our friends have rather enjoyed spending more time at home. We have come to love the spaces we now spend a majority of our time.

While writing the above, it occurred to me….what is everyone else doing on Friday nights?!

If you’re super social and looking for “ridiculously fun” virtual entertainment (or not), a quick internet search delivered these 59 happy hour ideas from SnackNation.

Back to these gorgeous stuffed Castelvetrano olives. We were fortunate to visit Sicily a couple of years ago. We we drove the coastline for days, eventually arriving at the medieval village of Castelvetrano. That’s where we sampled these bright green, buttery tasting beauties.

We’ve been hooked ever since!

So whether you’re hosting a party of one or your family of five, these Deep Fried Stuffed Olives will elevate your happy hour snacks. They bring bold flavor to your charcuterie boards, and please your senses. Treat your tastebuds to these slightly spicy, ever so briny, crispy, salty, pop-in-your-mouth snack bites!

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Deep Fried Stuffed Olives

Treat your tastebuds to these slightly spicy, ever so briny, crispy, salty, pop-in-your-mouth snack bites!

Course Appetizer

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 4 ounces gound hot italian sausage
• 1/3 cup grated parmesan cheese divided
• 1 Tablespoon fresh Italian parsley chopped
• 1 teaspoon fresh rosemary finely chopped
• 20 Castelvetrano green olives pitted
• 1/2 cup flour (sub Gluten Free all-purpose for GF version)
• 2 large eggs beaten
• vegetable oil for frying
• lemon wedges for serving

Instructions

• Mix sausage with 2 tablespoons parmesan cheese and chopped parsley & rosemary. Partially cut open olives and generously stuff with sausage mixture.
• Mix breadcrumbs with remaining parmesan cheese. Drege olives in flour, dip in beaten egg, coat with breadcrumb mixture.
• Working in batches, deep fry olives in 350 degree vegetable oil until golden brown, about 4 minutes. Drain on paper towels. Serve with toothpicks and lemon wedges.

The post Deep Fried Stuffed Olives appeared first on Lemony Thyme.

I wanted to prepare and share a dish that said “when I am with you I am complete and comfortable”.  

On any given day, this is one of the most popular recipes on the blog. It’s a fan favorite and a family favorite. My 11 year old bonus daughter Ella made it for a weeknight dinner with some neighbors. I would say this also qualifies as a quick & easy recipe!

Salisbury Steak isn’t much more than kicked-up hamburger patties braised in mushroom gravy.  Almost like mini-meatloaves, sautéed in butter, then finished in a nice rich mushroom gravy. I really like the mushroom gravy.

Although, I’ve probably seen just as many recipes for Salisbury Steak with an Onion Gravy, so I say get happy and take it in the direction that makes you and yours complete and comfortable.

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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Salisbury Steak {with Mushroom Gravy}

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3 -4

Author Libby with Lemony Thyme

Ingredients

For the Salisbury steak…

• 1 lb. ground beef
• 1/2 cup finely diced onion
• 1/4 cup panko bread crumbs
• 1 egg lightly beaten
• 1 Tbl. Worcestershire sauce
• 3 Tbl. fresh parsley minced
• 1 Tbl. dried shallot and roasted garlic
• or 1 garlic clove & 1 shallot clove, minced
• 1/2 tsp. freshly cracked pepper
• 1/2 tsp. kosher salt
• 1 Tbl. butter for pan frying

For the mushroom gravy…

• 1 Tbl. butter
• 8 oz. sliced mushrooms
• 2 shallots thinly sliced
• 1 Tbl. fresh thyme leaves minced
• 2 Tbl. flour
• 1 1/2 – 2 cups beef broth
• salt & freshly cracked pepper

Instructions

For the Salisbury steak…

• Combine ingredients and form into 3-4 oval shaped patties. Melt 1 Tbl. butter in a large skillet, sauté patties 4-5 minutes per side over medium heat until nicely browned. Remove from pan and reserve.

For the mushroom gravy…

• Add 1 Tbl. butter, sliced mushrooms, and shallots and sauté for 4-5 minutes. Add the fresh thyme and cook an additional minute. Dust mixture with flour and cook for 1-2 minutes. The mixture will be thick. Gradually stir in beef broth 1/2 cup at a time, allowing mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt and pepper.
• Return steak patties to gravy, reduce heat to low, and allow to braise until patties are cooked through.
• Serve over mashed potatoes with fresh parsley to garnish.

The post Salisbury Steak with Mushroom Gravy appeared first on Lemony Thyme.

Relatively wordless Wednesday Post.  Soooo.

I walk a lot.  It’s my time to silently talk through things and exhale.  My time.  During walking my brain churns which often inspires new recipes.  These Chicken Parmesan Meatball Sliders were the walking brain child inspired by these…

Mini-Fresh Mozzarella Balls.

Don’t let this delicate photo of fresh mozzarella balls fool you.  They came in a giant tub from Costco and found their way into more than one recipe.  Yet at the end of the day aka Labor Day Weekend, the survivors deserved proper recognition.  I don’t know, that’s just the way I think.

I’m walkin’, yes indeed and I’m talkin’
About you and me, I’m hopin’
That you’ll come back to me, yeah-yeah
I’m lonely as I can be, I’m waitin’
For your company, I’m hopin’
That you’ll come back to me

We all have songs that stick in our heads.  This is my get your steps on anthem.

Marinated mozzarella balls stuffed inside perfectly seasoned chicken meatballs, served parmesan slider style with mouthwatering marinara and freshly baked slider buns.

I’m talkin’ party pleaser, family-friendly, game-day changer recipe tonight.

Whoomp. There it is.  So sorry about those lame references.

Kind of. But not really. Let’s just move on.

These Chicken Parmesan Meatball Sliders are everything I’ve mentioned above and more.  Wait, is this a relatively wordless Wednesday post.  damn.  I’ve failed.  Thanks for hanging with me.

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

All my best,
xo Libby

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Chicken Parmesan Meatball Sliders

These Chicken Parmesan Meatball Sliders are juicy with just the right amount of seasoning. The melty mozzarella in the middle is a bonus!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Ingredients

• 1 lb. ground chicken
• 1 egg
• 1/2 cup fresh bread crumbs
• 1/4 cup chopped fresh parsley
• 1/4 cup grated parmesan cheese
• 2-3 garlic cloves minced
• 1 tsp. dried basil
• 1 tsp. garlic & herb seasoning
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. red pepper flakes
• 8 mini-fresh mozzarella balls about the diameter of a quarter
• 2-3 Tbl. olive oil
• 2 cups marinara sauce
• 8 slider buns
• 1/2 cup shaved parmesan cheese

Instructions

For meatballs…

• Combine egg, bread crumbs and next eight ingredients, through red pepper flakes. Add in ground chicken and gently mix by hand until just combined.
• Form into eight 2-inch diameter meatballs. Press a mozzarella ball into the middle of each meatball and enclose.
• Preheat oven to 350 degrees.
• Heat a skillet over medium heat and pan-brown meat balls on all sides.
• Pour marinara into 2-quart casserole. Nestle browned meat balls in sauce. Bake for 25-30 minutes.

To serve…

• Split slider buns and toast until golden. Place a chicken parmesan meatball on each bun, dollop with marinara sauce & fresh shaved parmesan.

The post Chicken Parmesan Meatball Sliders appeared first on Lemony Thyme.

Corned Beef Hash with Poached Eggs.  Designed for breakfast, hearty enough for dinner, and really great leftover.

One benefit of food blogging is that from time to time we have to make a dish more than once.  Especially if it’s a holiday themed recipe that needs to get out ahead of time.  That’s exactly what happened this year in preparation for St. Patrick’s Day…times three.  Yes, we cooked three rounds of corned beef between March 6th and March 17th.  One for my New England Boiled Dinner post, one for my office St. Patrick’s Day Luncheon, and one for us to enjoy on St. Patty’s Day.

Needless to say we wound up looking for ways to incorporate the leftovers.  I could not wait to make Red Flannel Hash.  B on the other hand was holding out for this more traditional version of Corned Beef Hash.

We started with a diced onion, along with boiled new potatoes and the leftover corned beef.  The key to a nice crispy hash is a good skillet, preferably cast iron, a generous amount of butter, and the patience to let it sizzle untouched.

The onion is sautéed in butter until tender.  Then the diced potatoes and corned beef are added.  The mixture is pressed into the pan and allowed to brown lightly on one side, untouched, before being turned over.

Once browned on one side, the hash is flipped in sections, additional butter is added if needed.  The hash is again pressed into the pan to continuing cooking, undisturbed, until the second side is also nice and brown.

Something really special happens when the salty corned beef forms a crispy layer then marries with the buttery onion and potatoes.  It’s that same something found in most rustic dishes, that are so full of character and flavor.

We served our Corned Beef Hash with Poached Eggs and fresh parsley.  I’m certain we won’t be waiting until next March to enjoy this favorite again.

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Corned Beef Hash {with Poached Eggs}

Something really special happens when the salty corned beef forms a crispy layer then marries with the buttery onion and potatoes. It’s that same something found in most rustic dishes, that are so full of character and flavor.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 cups cooked corned beef cubed
• 4-5 cooked new potatoes cubed
• 1 onion diced
• 3-4 Tbl. butter
• 3 Tbl. fresh parsley chopped
• Freshly cracked black pepper
• 4 eggs for poaching

Instructions

• In a large cast-iron skillet over medium heat, melt 2 Tbl. of butter. Add onion, sauté until translucent. Increase heat to medium-high, then add the cubed corned beef and potatoes, pressing mixture into skillet. Allow to cook undisturbed for 7-10 minutes, until bottom begins to brown.
• Turn hash over in sections, adding additional butter if needed, then press into the skillet. Cook second side 5-7 minutes until nicely browned.
• Meanwhile prepare poached eggs.
• Serve hash topped with poached eggs, chopped fresh parsley, and cracked black pepper.

The post Corned Beef Hash {with Poached Eggs} appeared first on Lemony Thyme.

Sometimes simple is simply the best. 

In the time it takes to cook the pasta, you can prepare the heavenly garlic butter white wine clam sauce.

I developed a craving for this dish last weekend while fumbling through the grocery store searching for dinner inspiration. 

There I stood in the pasta isle, working from left to right.  We could have baked ziti, ooO with mini meatballs tucked inside.  Or wait, stuffed shells sound like the kind of comfort food I’m craving.  I’ve been wanting to have braised short ribs, they would be delicious with rigatoni.  There you are cavatappi screaming pick me and bath me in cheese sauce.  Just to your right is linguine, simply waiting for her turn to be considered.  Linguine.  First thing that pop’s into my mind is Linguine with White Clam Sauce.  Bingo.

Off to produce for some fresh garlic and parsley before hitting the seafood counter.  No clams!?  How can that be, you always have clams?!  I guess I can use canned clams, but they won’t be nearly as pretty in the pictures.  Because it’s all about the pictures ;) Just kidding.  Kind of.

Long story short, I hit every super market in town, seven to be exact.  There wasn’t a clam to be found.  My local Publix had them on order and expected the delivery on Monday morning.  My point to all this is when the time changes, I have a very short window after work to picture recipes.  I was able to swing by Publix and pick up the clams, get home and prepare, all before the sun went down.  This dish is restaurant quality, made affordably and quickly at home.

These little jewels were worth the multiple trips across town.  Note to self: call first. 

And don’t forget the garlic bread.  You’ll want to mop up all of this garlic butter white wine clam sauce.  Trust me on that.  Enjoy!

Linguine with white clam sauce is so simple to make yet the flavors taste like you’ve spent hours in the kitchen!

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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Linguine with White Clam Sauce

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 ounces linguine noodles
• 4 Tbl. butter
• 3 cloves garlic minced
• 1/2 cup white wine
• 15-20 live littleneck clams about 1/2 pound
• 1 6.5- ounce can chopped clams juice reserved
• 3 Tbl. fresh parsley chopped
• salt & pepper
• serve with garlic bread

Instructions

• Heat large pot of salted water to a boil. Cook pasta according to package instructions.
• Meanwhile, melt butter in large skillet over medium heat. Add garlic and sauté for 1 minutes. Add in wine and clam juice. Simmer for 5 minutes until slightly reduced.
• Add in chopped clams and littleneck clams. Cover and simmer until clams all open, about 5 minutes. Remove from heat.
• Sprinkle with chopped parsley. Season with salt and pepper. Serve over cooked linguine with garlic bread.

The post Linguine with White Clam Sauce appeared first on Lemony Thyme.

Braciole {Italian Beef Rolls} slowly simmered in spicy Arrabbiata sauce until the beef is fork tender.  The filling, comprised of parmesan cheese, fresh parsley, Italian bread crumbs, garlic, toasted pine nuts, and hard-boiled egg, is my loose interpretation of this classic Italian dish.

The first time this recipe caught my attention was while flipping through a Taste of Home magazine at my in-laws.  Everything about the recipe sounded wonderful. Then this week when my friend shared her new Weight Watchers cookbook with me and there was a modified version of a Braciole recipe, it was clearly time to make it happen.

I took some liberties, beginning with the beef.  Who wants to pound out steaks when you can step up to the deli counter and order slices of nice lean rare roast beef cut an 1/8-inch thick.  I’m sure if we had any Italian fans they are fleeing quickly at the sound of this.  But wait.  If convenience is what’s keeping us from enjoying a recipe as delicious as Braciole, can’t we make an exception.  Just this once.

No pounding required with my modified version.  Just combine the filling ingredients, spoon them in the middle of each slice of beef, fold in edges and roll tightly.  You could tie them neatly at 1-inch intervals with butchers twine ooooor you could take yet another short cut and just pan brown them, carefully turning so they don’t unfold.  That’s what I did and they held together just fine.

The third and final short cut I should have used was my slow cooker.  In my head I reasoned that this sliced roast beef, albeit an 1/8-inch thick, would be melt in your mouth tender from the get go.  As it turns out it wanted a good hour, if not a bit longer, to braise in the arrabbiata sauce.  This could have been achieved in a LOW slow cooker while I went about my business.

Loose interpretations and liberties aside, they were amazing.  Don’t take my word for it, just ask my work-mates who enjoyed the four remaining beef rolls, cut into bites to be shared even further.

I’ve mentioned in previous posts that I’m making daily Healthy Choices as I work towards my goal of Fit by 50.  I have several teammates on this journey who’s support is invaluable.  We motivate each other, walk together and most importantly share recipes (and the finished product) with each other.  These Briacole {Italian Beef Rolls} with a 1/2 cup of sauce weighed in at 8 WW Pts+.  We served them over roasted spaghetti squash which added no additional points values.  Winning.

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Braciola {Italian Beef Rolls}

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 8 slices 1/8-inch thick, about 4-ounces each Boar’s Head Roast Beef
• 2 hard-boiled eggs chopped
• 1/2 cup Italian bread crumbs
• 1/2 cup Parmesan cheese shredded
• 1/2 cup fresh flat leaf Italian parsley chopped
• 3 Tbl. toasted pine nuts
• 2-3 garlic cloves minced
• 2 Tbl. olive oil divided
• pinch salt & pepper
• 3-4 cups arrabbiata sauce
• 1/2 cup dry red wine
• 1 large spaghetti squash optional

Instructions

• Combine chopped hard-boiled eggs, bread crumbs, parmesan cheese, parsley, pine nuts, garlic, 1 Tbl. olive oil, salt & pepper.
• Lay each beef slice on a flat surface; spoon 1/8th filling mixture onto center of beef slice. Fold over one of the short sides, then fold in edges and roll tightly. Reserve and repeat with remaining beef and filling.
• Heat remaining 1 Tbl. olive oil in a large covered skillet over medium-high heat. Brown rolls, 1-2 minutes per side, working in batches. Once browned, top rolls with arrabbiata sauce or transfer to a slow cooker and top with sauce. For stove top method, simmer beef rolls covered over low heat for 60-75 minutes or until tender. For slow cooker method, place on LOW for 3-4 hours or until tender.

For spaghetti squash…

• Preheat oven to 350 degrees. Cut squash in half lengthwise. Remove seeds and rub inside with olive oil. Place cut side down on shallow baking sheet. Roast for 50-60 minutes until skin is easily pierced with a fork and flesh is easily removed. Scoop flesh from skins into a bowl and season with salt & pepper to taste.

Notes

These Briacole {Italian Beef Rolls} with a 1/2 cup of sauce weighed in at 8 WW Pts+. We served them over roasted spaghetti squash which added no additional points values.
The 1/2 cup red wine listed under ingredients is used at your discretion. Great in the sauce or on the side.

The post Braciola {Italian Beef Rolls} appeared first on Lemony Thyme.

I looked out the back door at my fresh herb porch pots, expecting to see various shades of brown with brittle textures.  Yet instead I saw a burst of spring-thyme green.  Chives.  How on earth did this soft herb survive the unseasonably icy and cold winter?  It’s a mystery.  And a sign.  Make Chicken Kiev.

Chicken Kiev.  Do you know of it?  Compound butter, frozen, then encased in evenly pounded chicken breast, breaded, pan browned, oven finished, served atop a bed of creamy mashed potatoes. First cut releases heavenly garlic herb butter and happiness.  We’re talking serious comfort food here.

I’m a sucker for classic recipes and Chicken Kiev qualifies.  There are a few steps to pay attention to when preparing this dish.  Freeze your compound butter.  Freeze your chicken rolls.  Freeze your breaded chicken.  Then cook.  This isn’t one of my “easy week night meals” but it isn’t difficult either.

Plan ahead.  I know, easier said than done.  But really, make the compound butter and freeze it.  It will keep for a good while (months).  When you’re ready to make Chicken Kiev step one will be done.

For the compound butter, you can use your favorite soft herb combination, we chose flat leaf parsley and chive.  For more about Fresh Herbs, check out my article here.  The herbs are combined in the food processor with a good amount of minced garlic (3-4 cloves), a stick of softened butter and a pinch of salt & pepper.  Process until finely chopped and well combined.  Roll into a log shape in plastic wrap and freeze.

It’s really important that you completely encase the frozen butter.  Pound your chicken pieces slightly thinner on the edges.  This will make the chicken packets easier to seal.  In fact, when making this dish, why not go ahead and make extra.  The ‘stuffed & breaded’ rolls freeze well and will be waiting to brown & bake when you’re ready.  Once rolled, wrap chicken in plastic wrap and freeze for an hour before coating.

For the Chicken Kiev breading, set up three dishes.  One for flour (seasoned with salt & pepper), one for beaten eggs, and one for panko/parmesan/parsley coating.  You dip into flour, then into egg, then a nice coating of the crumbs.  Then repeat, back into flour, egg and crumbs.  This double coating will further lock in the buttery herb goodness.  Then another trip to the freezer for an hour (or for up to a month) before browning in oil.

I’ve been making consistent Healthy Choices for 20 weeks running.  In that time I’ve walked over 500 miles and lost 36 pounds.  I’m quite proud of how I’ve stuck to my plan. #fitby50.  Last week I decided that today would be the day I’d splurge a bit.  Chicken Kiev is the perfect comfort food, especially when perched atop a bed of Buttermilk Mashed Potatoes.  Love.

Just an hour after thoroughly enjoying this meal, I’m pleased to say that I shared one Chicken Kiev with a big batch of fresh green beans.  Happy, satisfied and quite comfortable.

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Chicken Kiev {with Fresh Herbs & Garlic}

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 4

Author Liby with Lemony Thyme

Ingredients

For the compound butter…

• 1/2 cup 1 stick butter, softened
• 3-4 cloves garlic minced
• 1 large handful fresh flat leaf parsley about 1/2 cup once chopped
• fresh chives about 1/4 cup once chopped
• salt & pepper

For the Chicken…

• 2 large boneless skinless chicken breasts 8-10 ounces each, cut in half, pounded to 1/4-inch thickness (thinner around edges)
• 1/2 cup parmesan cheese
• 1 cup panko breadcrumbs
• 2 Tbl. fresh flat leaf parsley finely chopped
• 2 eggs beaten
• 1 cup flour
• salt & pepper

Instructions

For the compound butter…

• Place ingredients in a food processor and process until herbs are finely chopped and butter is well combined. Place butter on a piece of plastic wrap; shape into log and roll tightly. Freeze for at least an hour (or up to 6 months).

For the chicken…

• Pound chicken to 1/4-inch thickness (thinner around edges; season with salt & pepper.
• Cut frozen compound butter into four strips, about 1-inch x 2-inches. Store remaining butter in freezer.
• Place butter on each chicken piece, fold in edges and roll chicken tightly around butter, completely encasing. Repeat with remaining chicken. Freeze for 1 hour.
• Set up breading station with flour (seasoned with salt & pepper) in one dish, beaten eggs in a second dish, and panko/parmesan/parsley in a third dish. Dip each chicken roll into flour, egg, then panko mixture and repeat. Be sure to press breadcrumbs. Continue with all chicken rolls then freeze for one hour.
• Preheat oven to 375 degrees.
• Heat 2-inches of canola oil in a Dutch oven over medium-high heat. Brown chicken rolls for 1-2 minutes per side or until deep golden brown. Remove to drain on paper towels. Place browned chicken rolls into a baking dish. Bake for 20 minutes. Let stand for 5-minutes before serving.
• Serve on a bed of mashed potatoes. Garnish with parsley.

The post Chicken Kiev {with Fresh Herbs & Garlic} appeared first on Lemony Thyme.

We’ve made this dish so often that frankly I’ve taken for granted how good it is.  Now that school is back in session the talk around the office has changed from backyard BBQ’s and poolside picnics to family friendly weeknight meals.  These Turkey Meatballs with Mushroom Gravy are simple and delicious.

We learned a long time ago that the secret to making ground turkey taste so good is some seasoning love.  The meatball mixture will be soft, so treat them gently when pan browning.  They’ll finish cooking in the amazing mushroom gravy.  You’ll definitely want a side of Herbed Mashed Potatoes or rice to serve with this dish.  Enjoy!

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Turkey Meatballs with Mushroom Gravy

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

For the meatballs…

• 1 ~ 1 1/4 lb. pkg. ground turkey
• 1/3 cup panko breadcrumbs
• 1 egg
• 1 Tbl. olive oil
• 1 Tbl. Worcestershire sauce
• 1/2 tsp. dried thyme
• 1/2 tsp. garlic powder
• 1/2 tsp. black pepper
• 1/2 tsp. salt

For the mushroom gravy…

• 1 Tbl. butter
• 8 oz. sliced mushrooms
• 2 shallots thinly sliced
• 1 Tbl. fresh thyme leaves minced
• 1 1/2 – 2 cups chicken or beef broth
• 2 Tbl. flour
• salt & freshly cracked pepper

Instructions

For the meatballs…

• Preheat the oven to 400° F. Line a baking sheet with parchment paper. In a medium bowl, combine all ingredients, except turkey. Then add turkey and mix just until incorporated. Do not overwork. Roll into meatballs, about 1 1/2-inches in diameter and place on baking sheet. Bake for 15 minutes or until meatballs are firm.

For the mushroom gravy…

• To same skillet add 1 Tbl. butter, sliced mushrooms, and shallots and sauté for 4-5 minutes. Add the fresh thyme and cook an additional minute. Dust mixture with flour and cook for 1-2 minutes. The mixture will be thick. Gradually stir in broth 1/2 cup at a time, allowing mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt and pepper.
• Return meatballs to gravy, reduce heat to low, and allow to braise until meatballs are cooked through.
• Serve over mashed potatoes or rice with fresh parsley to garnish.

The post Turkey Meatballs {with Mushroom Gravy} appeared first on Lemony Thyme.