I’ll let these pictures do the talking.  Words wouldn’t do it justice.

Recipe adapted from Bon Appetit.

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All my best,
xo Libby

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Tomato & Cheddar Pie

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 1 prepared pie crust
• 1 1/2 Tbl. cornmeal
• 2 pounds ripe tomatoes 1/4-inch slices
• 2 cups shredded cheddar cheese
• 1 cup shredded parmesan cheese
• 3 Tbl. fresh basil roughly chopped
• 2 scallions thinly sliced
• 1/2 cup mayonnaise
• 1 Tbl. apple cider vinegar
• 2 tsp. sugar
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper

Instructions

• Lay tomato slices in a single layer on paper towels to drain for at least 30 minutes.
• Preheat oven to 425 degrees. Place pie crust into pie plate. Trim edges. Sprinkle cornmeal evenly over crust.
• In a small bowl, combine mayonnaise, vinegar, sugar, salt & pepper. In a separate bowl, mix two cheeses together.
• To assemble pie, sprinkle 1/2 cup of cheese to bottom of pie. Layer 1/3 of tomato slices in single layer. Spread with half of the mayonnaise mixture and sprinkle with 1/2 of the scallions and basil and about 3/4 cup of cheese. Layer 1/3 of tomato slices topped with remaining mayonnaise, scallions, basil and 3/4 cup of cheese. Top with remaining tomato slices and remaining cheese.
• Bake for 35-40 minutes. Cover edges of crust with foil if becoming too brown. Allow pie to cool for at least an hour before serving.

The post Tomato, Cheddar & Basil Pie appeared first on Lemony Thyme.

Snow-Day Chicken Pot Pie.

We were snowed in again and completely made the best of it.  Let me remind you we live in the sunny south, so snow days are few and far between.  Stranded at home is my excuse to turn to my fridge/pantry for inspiration.

Here’s what one of my herb porch pots looked like after the snow.  We’re calling this Winter Thyme :)

I bought a boxed pie crust just before New Years with a mini-quiche recipe in mind.  Things changed, recipes shifted, and here we are with a pie crust begging for it’s time to shine.  Most always we have onions in the pantry and carrots and celery in the fridge veggie drawer.  They are key ingredients in so many of our dishes.  Our freezer is a different story.  Random is the best way to describe it, although I’m beginning to think Freezer Staples could be just as important as fridge/pantry staples.

So when we found ourselves snowbound, it was kind of fun to plan a week of meals that required no trips to the grocery store (even if we could have ventured out).  We discovered a package of frozen boneless skinless chicken breasts and Snow-Day Chicken Pot Pie was conceived.

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Snow-Day Chicken Pot Pie

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pkg. Pillsbury refrigerated pie crusts or homemade
• 2 boneless skinless chicken breasts cooked and shredded
• 3 cups chicken broth
• 1 onion diced
• 1 carrot diced
• 3 celery ribs sliced
• 2 sprigs fresh thyme leaves only
• 1 small sprig fresh rosemary leaves only
• 1/4 tsp. poultry seasoning
• 1/2 tsp. salt
• 1/2 tsp. black pepper or to taste
• 5 Tbl. butter divided
• 1/4 cup flour
• 1 cup frozen corn kernels
• 1 cup frozen green peas
• 1 egg beaten

Instructions

• Cook chicken breasts (I put them in the crock pot with the chicken broth and cooked them on high for about 3 hours until they shredded easily with a fork). Strain and reserve the broth.
• Meanwhile, melt 1 Tbl. butter in a Dutch oven. Saute onion, carrot, and celery with herbs until tender. Season with poultry seasoning, salt & pepper. Remove from Dutch oven and reserve.
• Preheat oven to 450 degrees.
• Add remaining 4 Tbl. butter to the pot. Once melted, dust with flour; stirring constantly for 1-2 minutes. Pour in reserved broth and bring to a boil, whisking until thickened. Add in shredded chicken, corn, peas and reserved sautéed veggies. Mixture should be thick. Adjust seasoning to taste.
• Place one pie crust in 9-inch pie plate. Pour in filling. Top with second pie crust and crimp and trim edges. Use trimmed crust to make decorative shapes for top. Cut slits in top crust to vent. Brush crust with beaten egg. Place pie on baking sheet and bake on center rack for 30 minutes. Check crust after 10 minutes and cover edges with foil if beginning to brown.
• Allow to cool for 10 minutes before serving.

The post Snow-Day Chicken Pot Pie appeared first on Lemony Thyme.

Looking for a lovely Valentines Day treat to make for your someone special?  These Strawberry Cream Cheese Tarts use ready-made pie crust, fresh strawberries, cream cheese, a little sugar, and a heart shaped cookie cutter or two.  I knew from the moment I saw their picture, that these tarts would be my ‘Valentines’ for my office sweethearts. 

I personally love ready-made pie crust, mostly because I’m certain I can not make it from scratch and have it turn out any better.  However, if pastry making is your forte they would be delicious with homemade pie crust.  On the other hand, while you certainly could use frozen strawberries, I love fresh strawberries cut up and sprinkled with a little sugar love.  The beautiful thing about tarts is they love any filling, savory or sweet and are happy turned into most any shape.

To prepare the filling, dice up a pint of fresh strawberries and sprinkle them with sugar.  Then blend cream cheese with granulated sugar.  Place both containers in refrigerator for 4 hours or overnight.

To make the tarts, unroll one pie crust at a time.  Use a rolling pin to thin the crust slightly.  Cut heart shapes using a cookie cutter.  I was able to cut 24 hearts and 2 squares, from each crust.  Total yield 24 heart tarts and 2 square window tarts.

Line a baking sheet with parchment paper, place hearts in a single layer on the sheet.  Spread a thin layer of cream cheese filling on each heart, top with a small amount of fresh strawberries, then cover with another heart.  Seal edges by crimping with a fork.  Bake for 10 – 12 minutes at 400 degrees.  Dust Strawberry Cream Cheese Tarts with powdered sugar.  Then {Share the Love} with those who love you most.  Happy Valentines Day.  May it be filled with sweetness.

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Strawberry Cream Cheese Tarts {Happy Valentines Day}

Course Dessert

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pkg. Pillsbury ready-made refrigerated pie crust 2 crusts
• 1 pint fresh strawberries or frozen
• 2-3 Tbl. sugar
• 4 oz. cream cheese softened
• 1/4 cup sugar
• powdered sugar for dusting

Instructions

For filling…

• Dice fresh strawberries then sprinkle with 2-3 Tbl. of sugar. Refrigerate 4 hours or overnight.
• Cream 4 oz. cream cheese with 1/4 cup granulated sugar. Refrigerate 4 hours or overnight.

To make tarts…

• Preheat oven to 400 degrees.
• Unroll one pie crust at a time, use a rolling pin to thin slightly. Cut heart shapes with cookie cutter.
• Line baking sheet with parchment paper. Place a single layer of hearts on sheet. Spread a thin layer of cream cheese filling on each heart, then top with a small spoonful of strawberries. Top each with another heart and seal edges by crimping with a fork.
• Bake tarts for 10 – 12 minutes until they just begin to turn golden. Allow to cool slightly then dust with powdered sugar.

The post Strawberry Cream Cheese Tarts {Happy Valentines Day} appeared first on Lemony Thyme.