We could all use a dose of Good Fortune in the New Year! Symbolized by a nice slice of this delicious cornbread!

Who’s with me?!!

While we’re at it, we’re going to load up on Black Eyed Peas (symbolizing coins or wealth), Collard Greens (representing money) and Pork (as a sign of moving forward). Call it superstition or simply a delicious dinner!

Good Fortune & Good Intentions

Heading into the new year, I’ve been pondering my good intentions for 2022. Despite what cliche resolutions come to mind, for me it all comes down to making healthy choices. A healthy lifestyle, a strong healthy body, and mental peace and clarity are what I’m aiming for.

So to begin, I will continue to incorporate fresh ingredients into my cooking. And you know there will be plenty of fresh herb flavor-love woven throughout.

I will spend more time in the woods, my ultimate happy place. Hiking, strolling, deep breathing and looking up. All of which lead to a clear and peaceful mind.

Are you a resolutions kind of person? I certainly view the New Year as an opportunity to reset. Perhaps to a fault, I put off change as the the new year approaches. So I’ll add one more good intention in 2022 – I will be more timely when my path needs adjusting. And forgive myself when I veer off course.

Recipe Inspiration

My Sage Brown Butter Buttermilk Cornbread recipe is bursting with buttery herb flavors. It’s pretty darn good if I might say so. It’s that recipe that has inspired this Good Fortune Golden Cheddar Cornbread with Fire Roasted Poblanos.

Golden Cheddar Cornbread

Herbs and aromatics will elevate your cornbread. In this case, I use fire roasted poblano peppers to infuse the brown butter. While including some nice sharp cheddar cheese adds to the cornbread texture and the flavor.

This easy cornbread recipe is the perfect weekend comfort food yet also quick enough to prepare with a weeknight meal.

Wishing you health, happiness and good fortune in the year ahead. And may your plates be graced with delicious good eats!

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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Good Fortune Golden Cheddar Cornbread with Fire Roasted Poblanos

Good Fortune Golden Cheddar Cornbread with Fire Roasted Poblanos is a standout recipe with savory wonderful texture and buttery crisp edges!

Course Bread

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 2 poblano peppers fire roast, sweat, remove skins and seeds, dice
• 1 1/2 cups all-purpose flour
• 1 1/2 cups yellow cornmeal
• 2 Tablespoons sugar
• 2 teaspoons baking soda
• 2 teaspoons salt
• 2 1/2 cups buttermilk
• 3 large eggs
• 1 1/2 cups shredded cheddar cheese divided
• 1 stick butter

Instructions

• Preheat oven to 425° F.
• Fire roast poblanos until well charred on all sides. Place into a metal bowl and cover with plastic wrap for 5 minutes. Run under cold water to remove charred skins. Remove stem and seeds, then fine dice. Reserve.
• In a medium bowl, whisk together the dry ingredients flour through salt. In a large bowl, beat buttermilk with eggs. Stir in 1 cup of shredded cheddar cheese, reserving 1/2 cup for topping.
• In a large cast iron skillet, melt butter over medium heat. Add diced poblano pepper, reserving 2 Tablespoons for topping. Saute peppers until tender and butter is turning golden brown. Pour all but 1 tablespoon of melted butter/pepper mixture into buttermilk/egg mixture and whisk to combine. Slowly whisk in dry ingredients. Pour batter into cast iron skillet. Sprinkle with remaining cheese and diced poblano pepper.
• Place skillet into preheated oven and bake for 20 minutes or until a wooden pick inserted into center comes out clean. Allow to rest for 10 minutes before serving.

The post Good Fortune Golden Cheddar Cornbread with Fire Roasted Poblanos appeared first on Lemony Thyme.

If you love Chicken Enchiladas like we do, this casserole version is a time saver without sacrificing one ounce of flavor.

This week’s College Cooking recipe is a great weeknight meal. It comes together pretty quickly and it’s just as good leftover the next day.

If you’re looking to feed a game-day crowd, this casserole style is perfect for that too!

The Enchiladas Ingredients

• Enchiladas Sauce – Homemade is always better, but you can sub your favorite jar variety.
• Tortillas – I used 7″ flour tortillas, but you can use any size you like.
• Chicken – Rotisserie chicken is a nice shortcut. You can count on it being moist and super flavorful! However, you can cook chicken breasts in a crockpot or instant pot as well.
• Beans – I used refried beans in this casserole but you can use black beans or pinto beans.
• Peppers – To give this dish it’s classic Mexican taste, add mild diced chiles, jalapeno, or poblano peppers. Or use them all for great bold flavor.
• Corn – I love using fire roasted corn, but frozen or even canned works fine in this recipe.
• Cheese – Don’t skimp on the shredded cheese. Monterey Jack, Cheddar, Pepperjack all work great in enchiladas.
• Extras – I had salsa on hand and fresh cilantro so I included both. I served the casserole with extra cheese, sliced avocado, fresh cilantro and sour cream.

Recipe Tips

• Here’s a link to our Homemade Enchiladas Sauce Recipe with step-by-step instructions.
• When removing the chicken meat from a rotisserie chicken, it’s much easier to do while it’s still warm.
• Fire roasted corn & poblanos is easy to do with either a gas stove or on a grill. Check out this recipe for tips on removing the blackened skins from the poblanos.
• If using refried beans, microwave them for a minute to soften them before mixing with remaining ingredients.
• Feel free to add more or less of your favorite ingredients. This recipe allows for substitutions and don’t forget the toppings!

The Casserole Assembly

• Prepare your enchiladas sauce
• Dice your cooked chicken and combine with remaining ingredients
• Put a thin layer of sauce in the bottom of a 9×13 baking dish
• Top with a layer of flour tortillas, then a layer of the chicken mixture, then a layer of sauce
• Repeat two more times (3-layers total)
• Finish with a layer of shredded cheese
• Bake at 350 degrees F. for 30 minutes or until casserole begins to bubble around edges.
• Allow to rest for 5 minutes before cutting.

There’s a reason the word ‘casserole’ is in the title of this recipe. Because casseroles equal comfort food and this one definitely qualifies!

If you make this recipe, please drop me a comment below! I’d love to see pictures too! Tag me on social media @LemonyThyme on Instagram, TikTok and Facebook! Use the hashtag #collegecooking .

All my best,
xo Libby

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Loaded Easy Chicken Enchiladas Casserole

Loaded Easy Chicken Enchiladas Casserole has all of your favorite ingredients layered into a delicious crowd-pleasing comfort food dish.

Course Entree

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

For the Enchiladas Sauce

• 3 Tablespoons canola or avocado oil
• 1 Tablespoon flour
• 1/4 cup chili powder
• 2 cups chicken broth
• 10 ounces tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

For the Casserole

• 16 7" Flour Tortillas
• 3-4 cups cooked chicken diced 1 – 4 lb. rotisserie chicken
• 2 1/2 cups shredded cheese (Monterey Jack, Cheddar and/or Pepperjack)
• 2 ears corn on the cob, roasted kernels removed or 1 cup frozen corn kernels
• 1 15 ounce can refried beans
• 1 4 ounce can mild green chiles
• 2 poblano peppers, roasted skins removed diced
• 1/2 cup enchiladas sauce see above
• 1/2 cup fresh cilantro leaves chopped
• 1/2 cup salsa optional

For the Toppings

• sour cream
• sliced avocado or guacamole
• fresh cilantro
• shredded cheese

Instructions

For the Enchiladas Sauce

• In a medium saucepan heat oil over medium heat, add flour, smoothing and stirring with a wooden spoon.
• Cook for 1 minute, then add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Whisk to combine.
• Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally.

For the Casserole

• Preheat oven to 350° F.
• In a large bowl, combine cooked diced chicken, 2 cups of shredded cheese, and remaining casserole ingredients.
• Spread a thin layer of prepared enchiladas sauce in bottom of 9×13 casserole dish. Top with layer of tortillas, 1/3 of chicken mixture, a thin layer of enchiladas sauce. Repeat two more times. Then finish with final layer of tortillas, thin layer of sauce and top with 1/2 cup shredded cheese.
• Bake for 30 minutes or until edges begin to bubble. Allow to rest for 5 minutes before serving. Serve with optional toppings above.

The post Loaded Easy Chicken Enchiladas Casserole appeared first on Lemony Thyme.

You know the kind even your manly man will eat. But packed full of nutrients without extra calories. 

Because let’s face it, most of us don’t need empty calories and are perfectly happy as long as we’re satisfied.  This chili is definitely satisfying.

Building the Chili Flavor

The sweet potato is the star ingredient as it balances the chili seasonings so well. 

Because I was making this chili to share the love with one my work family members, I kept the heat out of it and instead focused on flavor.  Chili powder, ground oregano, garlic powder, and cumin will never let you down.

I also fire roasted the corn and poblano peppers, adding a little smoky flavor to the chili.

If you want to stretch this Turkey & Sweet Potato Southwest Chili a little farther, double the quantity of veggies & diced tomatoes and season accordingly.  In addition to the sweet potatoes, I added carrots, onions, red bell & poblano peppers, zucchini, corn, diced tomatoes and black beans.

I hope you’ll give this dish a try and as always I welcome and enjoy your feedback.

Recipe inspiration.  My Healthy Choices lunch buddy shared a new favorite dish, which was baked sweet potato topped with taco seasoned ground turkey and salsa.  It was delicious and has been lingering in my mind ever since.

We are so ready for chili season and have a collection of recipes for your enjoyment.

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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Turkey & Sweet Potato Southwest Chili

My motivation for this Heart Healthy Turkey & Sweet Potato Southwest Chili was to deliver a flavor packed hearty chili.

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 1 lb. lean ground turkey cooked and drained
• 2 small sweet potatoes peeled & cubed (about 2 cups)
• 2 Tbl. olive oil divided
• 1 carrot peeled and sliced
• 1 med. onion diced
• 1 red bell pepper optional
• 1 poblano pepper fire roasted, skins removed
• 1 zucchini diced
• 2 ears corn on the cob or 1 cup frozen
• 1 28- ounce diced tomatoes
• 1 4.5- ounce can diced mild green chiles
• 1 14- ounce can black beans drained & rinsed
• 2 Tbl. chili powder
• 1 Tbl. dried oregano
• 1 Tbl. garlic powder
• 1 Tbl. cumin
• 1 tsp. salt
• cayenne pepper optional

Instructions

• Preheat oven to 350 degrees.
• Spread diced sweet potatoes on a cooking spray coated baking sheet. Bake for 15 -20 minutes or until just tender.
• Meanwhile in a Dutch oven, add 1 Tbl. olive oil and brown ground turkey. Remove from pan and reserve. Add additional 1 Tbl. of olive oil and diced onion and carrot to pot. Saute until onion is tender. Add in remaining veggies and tomatoes, chiles, black beans and seasoning and bring to a gentle simmer; cook for 10 minutes.
• Add cooked sweet potatoes and ground turkey to the pot; heat through. Adjust seasoning to taste.
• Serve with favorite toppings, such as shredded cheddar cheese, sour cream, cilantro.

Notes

Seasoning chili should be done according to taste. Adding gradually as the dish builds is how we arrive at the right balance.

The post Heart Healthy Turkey & Sweet Potato Southwest Chili appeared first on Lemony Thyme.

Simple ingredients.

Fresh bright flavors.

Fire roasting the corn and poblano peppers adds a subtle smoky flavor. I find the easiest way to do this is over your gas stove burner. However you can do this under the broiler or on a grill.

For the corn you’re really just looking to add some color, not fully charred.

On the other hand, for the poblano you want to get them completely blackened.

You’ll then transfer them to a metal bowl, cover with plastic wrap, and rest 5 minutes before rinsing under cold running water to remove the charred skins.

If you love this Fire Roasted Corn & Poblano Salsa you should give our Fire Roasted Tomatillo Guacamole a try!!

Cut the corn kernels off the cobs. For the poblano peppers, once skins are rinsed off remove the stem and seeds and dice.

Combine the roasted corn and poblano with diced red onion, fresh cilantro and lime juice, and a pinch of salt and ground cumin.

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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Fire Roasted Corn & Poblano Salsa

Fire Roasted Corn & Poblano Salsa has the right balance of crunch with a mild smoky heat balanced by fresh squeezed lime juice and seasoning. Simple ingredients. Fresh bright flavors.

Course Appetizer

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 2 ears fresh corn on the cob husks and silk removed
• 2 small poblano peppers
• 1/2 cup red onion fine diced
• 1/3 cup fresh cilantro leaves chopped
• 1 lime juiced
• 1 pinch salt or to taste
• 1 pinch ground cumin or to taste

Instructions

• Fire roast the corn and poblano over an open flame or under a broiler. For the corn you just want to add some color, not fully charred. On the other hand, for the poblano you want to get them completely blackened. Using metal tongs turn them frequently – be careful the tongs will get hot. You'll then transfer them to a metal bowl, cover with plastic wrap, and rest 5 minutes before rinsing under cold running water to remove the charred skins.
• Cut the corn kernels off the cobs. Remove the stems and seeds of the poblanos and dice. In a small bowl combine corn and diced poblano peppers to remaining ingredients. Adjust seasoning to taste.

The post Fire Roasted Corn & Poblano Salsa appeared first on Lemony Thyme.

Pozole Verde.

Pork & Hominy Stew with Fire Roasted Tomatillos & Peppers.

Punchy.  Earthy.  Unctuous.  Bright Flavors.  Oh how we love you Pozole.

So for this Pozole Verde recipe below, I simply list 2 pounds of Boston butt pork roast, cooked & cubed.  You can easily cook Boston butt in a Dutch oven, crock pot, oven or smoker.  Or if you prefer you can substitute cooked chicken.

Fire roasting veggies imparts a nice smokiness to their flavor which pairs perfectly with Pozole.  The key is to char the skins.  I often use our gas stove top to roast poblanos, jalapenos and corn.  Just turn them with metal tongs until blackened on all sides.  However, because the tomatillos become very soft when cooked I decided to broil the entire tray.

The blistered tomatillos were ready for the blender.  I steamed the peppers in a covered bowl for 5 minutes to help loosen their skins.  Simply run under cool water and remove skins, stems and seeds.  Into the blender they go.

A traditional ingredient in Pozole (Posole) are toasted pumpkin seeds.  A few minutes in a dry cast-iron skillet brings them to life, releasing their natural oils and nutty flavor.  I also toasted cumin seeds for a couple minutes…oh so fragrant.

What’s shown in the blender above is the most awe-mazing Verde Sauce or Salsa Verde.  Just the right balance of heat (back of the tongue) with punchy flavor.  I believe I was granted a new level of respect today.

“Be sure you’ve written this all down, the possibilities for this verde sauce are endless.” :-)

The broth of Pozole Verde is awe-mazin’ and always what I’m most interested in.  I however also love that pozole is a lot about the garnishes.  We chose lime wedges, diced avocado, onion, radish, roasted corn, sour cream, verde sauce, shredded cabbage, fresh cilantro, and tortilla chips.  Yup.  The garnishes elevate this dish.

I {heart} pozole.

All my best,
xo Libby

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Pozole Verde

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 -10

Author Libby with Lemony Thyme

Ingredients

For pozole verde…

• 2 lbs. Boston butt pork roast cooked & cubed (see recipe link in post)
• 1 lb. tomatillos husks removed
• 2 poblano peppers
• 3 jalapeno peppers
• 2 banana peppers
• 1 small onion peeled and left whole
• 1 medium onion fine diced
• 2 ears corn optional
• 1/2 cup pumpkin seeds
• 1 Tbl. cumin seeds
• 3-4 cloves garlic minced
• 1 cup fresh cilantro leaves plus more for garnish
• 6 cups chicken stock divided
• 1 Tbl. canola oil
• 1 29- ounce can white hominy drained & rinsed
• 2 tsp. dried oregano
• 1 tsp. chile powder
• 1 tsp. black pepper
• 1 tsp. salt or to taste

For garnishes…

• shredded cabbage fresh cilantro, lime wedges, fine diced onion, diced avocado, sliced radish, sour cream, roasted corn kernels (optional), extra verde sauce, tortilla chips

Instructions

For pozole verde…

• Cook Boston butt pork roast, recipe link in post.
• Preheat oven to broil.
• Place tomatillos, poblano peppers, jalapenos, banana peppers, 1 small onion, and corn (optional) on shallow rimmed baking sheet. Place on rack positioned 10-12 inches below broiler. Broil until skins are charred on one side. Turn everything over and continue broiling until well charred on all sides; about 20 minutes.
• Meanwhile, heat a cast-iron skillet over medium heat. Add cumin seed and dry toast for 2-3 minutes, shaking pan often until fragrant. Watch carefully so they don’t burn. Remove from pan into a mortar and pestle to grind fine. Add pumpkin seeds to cast-iron skillet and toast for 3-4 minutes until slightly golden. Remove from pan and add to a food processor. Grind until fine. Reserve.
• Remove vegetable tray from oven. Transfer tomatillos and onion to blender. Place peppers in a small bowl and cover with plastic wrap. Allow to steam for 5 minutes. Run under cool water, removing skins, stems and seeds. Place flesh in blender. Add garlic, cilantro, ground cumin and pumpkin seeds, along with 1 cup of chicken broth. Blend until well combined.
• Heat 1 Tbl. oil in Dutch oven or large soup pot. Add half of diced onion and sauté until translucent; about 5 minutes. Pour in all but 1/2 cup of blended tomatillo mixture. Simmer over medium-low heat for 20 minutes. Add in hominy, cubed pork, oregano, chili powder, salt & pepper. Heat through. Adjust seasoning to taste.
• Ladle pozole into individual bowls, then pass garnishes.

For garnishes…

• Prepare assorted garnishes in small dishes that can be passed.

The post Pozole Verde appeared first on Lemony Thyme.

I lay in bed Sunday morning pretending to be asleep.  There was a steady rain tapping on the window, the kind that lulls you to sleep.  It was not my morning to get up with the dogs (yet if I were already awake when the first bark came would it seem only reasonable that I take them out, even though I did the day before).  These are my words, we’re not really score keepers.

I justified my silent stillness by creating recipes in my mind.  Savory Egg Stuffed Poblano Peppers nestled on a bed of enchilada sauced white beans.  I did not take the dogs out.

This dish was everything I hoped it would be.  It is savory and comfortable.  A little smoky yet fresh with avocado, fine diced red onion and cilantro.  And then there are baked eggs with yolks so creamy.  We enjoyed it for brunch.  Savory Egg Stuffed Poblano Peppers would make an equally wonderful protein packed vegetarian meal.

The ‘bed’ for this recipe is simple.  White beans, such as Great Northern or Cannellini, combined with mild diced green chiles and a cup of Homemade Enchilada Sauce.

For the flame roasted poblano stuffing I sautéed corn, white onion, red onion, and jalapeno until tender, then stirred in cilantro, cream cheese and pepperjack cheese.

Recipe Note:  To remove the tough skin from the poblano peppers follow these easy steps:

1. Lay the peppers across your gas-stove burners, gas grill or under the broiler set on high.
2. Turn them with metal tongs until all sides are nice and black as shown in the picture above.
3. Put them in a bowl covered with plastic wrap until they are cool enough to handle.
4. Run them under water and gently loosen the blackened skin.  Most of it will just wash away.
5. Cut a T slit the length of the peppers to remove the seeds.
   

Stuff, and I mean generously ‘stuff’ your peppers full of the onion/corn/cheese mixture.  Then make a well in the center of each and add an egg.  Got a little extra shredded cheese (of course you do), sprinkle it over the entire dish.  Bake at 375 degrees for 25-30 minutes until egg whites are set.  Allow to cool for 5-10 minutes before adding sliced avocado, fine diced red onion and cilantro to finish.

This is a dream recipe, albeit a day-dream recipe.  I think taking the dogs out on any morning I served Savory Egg Stuffed Poblano Peppers would be considered a fair trade.

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Savory Egg Stuffed Poblano Peppers

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the stuffed peppers…

• 2 poblano peppers
• 1 Tbl. olive oil
• 1/2 cup corn kernels
• 1/2 cup white onion diced
• 1/4 cup red onion fine diced
• 1 jalapeno fine diced
• salt & pepper
• 1/4 cup fresh cilantro chopped
• 2 ounces cream cheese softened
• 2 ounces pepperjack cheese shredded
• 2 eggs
• 1/2 cup shredded cheese

For enchiladas sauced white beans…

• 1 can white beans such as Great Northern or Cannellini, rinsed & drained
• 1 can diced mild green chiles
• 1 cup Homemade Enchilada Sauce

To serve…

• 1 avocado sliced
• 2 Tbl. red onion fine diced
• 2 Tbl. cilantro leaves

Instructions

For enchilada sauced white beans…

• Prepare enchilada sauce. Combine with white beans and mild green chiles. Pour into a baking dish.
• Preheat oven to 375 degrees.

For the stuffed peppers…

• Flame roast poblano peppers (see Recipe Note in Post).
• In a large skillet, heat olive oil over medium heat. Sauté corn, onion and jalapeno until tender. Season with salt & pepper to taste. Remove from heat. Stir in cilantro, cream cheese and shredded cheese until well combined. Season with salt & pepper to taste. Allow to cool slightly.
• Remove seeds from peppers. Stuff generously with corn/onion/cheese mixture. Nestle into baking dish. Make a well in the center of each pepper. Add egg. Sprinkle with shredded cheese.
• Bake at 375 for 25-30 minutes until egg whites are set. Allow to rest 10 minutes. Serve with sliced avocado, fine diced red onion and fresh cilantro leaves.

The post Savory Egg Stuffed Poblano Peppers appeared first on Lemony Thyme.

Red, orange, yellow, green, blue, purple, brown, black.  The classic colors found in an 8 pack of Crayola crayons.

Tomato, carrot, corn, avocado, blue corn chips, purple onion, chicken, black bean puree.  The classic flavors found in our Rainbow Southwest Salad.

Warning.  This recipe post is a whirling twirling merry-go-round.

Our family moved about the time I was entering 4th grade.  A new school meant new friends and a chance to redefine myself.  My mom, ever the optimist, could spin a situation faster than the new merry-go-round I was about to discover.  I had been called ‘Libby’ for as long as I could remember, my entire life.  Could I now reinvent myself?! Yes! I shall be Elizabeth!!

I entered Jaffrey Grade School, as Elizabeth, on what would have been about September 3rd or 4th, 1974. The teachers wore long black dresses and conducted class with a ruler in their right hand.  I remember the three story brick building as a bit dark and intimidating, perhaps that was just a new kid perspective.

We were assigned seats and sat in rows, and when we veered off path,  the ruler.  Ms. Stratton called our names one by one.  I sat anxiously, waiting to hear her call Elizabeth. Yes, here!!  A tap on the shoulder, followed by “Libby!! Hi, I can’t believe you’re here!!” sent my personal reinvention squarely out the window.

Directly behind me sat Katrina, who had attended Kindergarten with me in my former home town.  I had been exposed before I ever got a chance to re-introduce the new me.

About 4 seats behind me, one row over, was Ronnie.  He became a complete distraction.  And while Ms. Ruler taught class, I was writing intro-love notes to Ronnie.  Anyone remember these?

The bright side of the school was the gymnasium.  The place where that oversized parachute came out on gym day once a year, and where they forced us to square dance in the name of exercise, on any given PE day.  Which may have provided a chance to hold hands with someone like Ronnie.  Please tell me I’m not alone in my elementary school memories.  We also practiced our ‘recorders’ in the Gym.  Surely, I’ve got you now!!

We played kickball, baseball, hopscotch, and Chinese jump rope at recess.  In the mostly paved, partially dirt back yard of our school, we spun out of control on a merry-go-round, climbed monkey bars, and played dodge ball.  We survived.

We got through 4th grade and graduated to Middle School, where our town Jaffrey merged with our neighbor Rindge, and St. Patrick’s school.  New friends, two years in a row.  Whoa!

Fifth Grade, meant changing class rooms and padlocks on lockers.  We survived.  In Science Class, I met Michelle aka Micky.  We both had a thirst for learning and developed a kinship with our teacher Mr. Lambert.  He was passionate in his presentation, made us feel worthy of the message, and inspired learning.  TEACHERS, on every level, make a difference!!

Small talk with Micky led to questions like, do you have any sisters or brothers?  Her response, at first, left me speechless.  There are 13 of us.  If emoticons had been invented I would have been the one with two eyes wide open.  Ann, Patty, Cathy, Martha, Nancy, Mark, Mary, Teresa, Clare, Michelle, Peter, Tommy, Laura. Why do I remember the names of her siblings?  Why did I memorize the Crayon colors all those years ago?

Thank you for allowing me to pull out memories, pour out reflections, and randomly spin them into recipes.  Ahh sixth grade…

Back to this fabulous Rainbow Southwest Salad, I’m equally as excited about the dressing.  Check out my Fire Roasted Poblano, Cilantro & Lime Dressing.

I shared this salad with my Healthy Choices buddy this week.  I got the nom, nom, nom nod.  I shared the Fire Roasted Poblano, Cilantro & Lime Dressing with the Customer Service team at my office (in the form of salsa) and they gave it a hearty mmmm Mmmm!! I hope you love it like we did.

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Rainbow Southwest Salad {with Fire Roasted Poblano, Cilantro & Lime Dressing}

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 head green leaf lettuce
• 2 to matoes diced
• 1 carrot spiralized or julienned
• 2 ears fresh corn
• 1 avocado diced
• 2 cups blue corn tortilla chips
• 1 small red onion thinly sliced
• 1 large boneless skinless chicken breast pounded to an even thickness
• 1 15- ounce can black beans rinsed & drained (or Black Bean Puree)
• Fire Roasted Poblano Cilantro & Lime Dressing (see recipe link in post)

Instructions

For salad…

• If making black bean puree, follow recipe link in post.
• Heat grill or grill pan to medium, cook chicken 8-10 minutes per side or until instant read thermometer reads 165 degrees. Remove and allow to rest 5 minutes before slicing.
• Boil corn on the cob for 5 minutes. Then fire roast over gas stove burner, grill, or under broiler until slightly charred. Remove kernels from cobs and reserve.
• Line a large platter or serving bowl with loose green lettuce leaves.
• Arrange ingredients in a rainbow shape in this order: diced tomato, carrot, corn kernels, diced avocado, broken blue corn chips, sliced red onion, sliced grilled chicken, black beans.

For dressing…

• Prepare dressing according to recipe link in post.

Notes

1/4th of this hearty salad with dressing = 10 WW Pts+

A few recipe notes.

Fire roasting corn is a simple step that adds character to a dish.  I steam or boil the corn for about 5 minutes before roasting.  Then cut kernels off cobs and enjoy in your recipe.

For this Rainbow Southwest Salad, plain black beans will be delicious.  However, our Black Bean Puree was over the top.  You’ll love this recipe as a dip, filling, or salad addition.

We have a Sous Vide, a counter contraption (temperature controlled water bath) that cooks foods to precise temperatures with delicious moist results.  That frozen chicken breast that you forgot to thaw…no problem.  Want to infuse fresh herb flavors…no problem.  I’m working on a dedicated post for Sous Vide cooking.  Bring your protein up to ‘done’ temperature, then grill or sear it to add color.  For this salad however, all you need is a cooked chicken breast, preferably grilled.

The post Rainbow Southwest Salad {with Fire Roasted Poblano, Cilantro & Lime Dressing} appeared first on Lemony Thyme.

Fire Roasted Poblano, Cilantro & Lime Dressing is my new favorite.  Slightly smoky bright flavors, balanced by toasted cumin, cilantro and fresh lime juice.  I wanted each component to hold it’s flavor identity, so I’ve left it slightly chunky.  Turns out this dressing doubles as a kickin’ salsa :) and soon to be used as a marinade.

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Flame Roasted Poblano, Cilantro & Lime Dressing

Author Libby with Lemony Thyme

Ingredients

• 2 poblano peppers
• 2 to matillos papery husks removed
• 2 small jalapeno seeds removed
• 2 limes
• 2 cloves garlic
• 2 Tbl. white onion
• 1 bunch fresh cilantro
• 3 Tbl. apple cider vinegar
• 1 tsp. ground cumin
• 1/2 tsp. salt
• olive oil

Instructions

• Flame roast poplano peppers until skins are black and well charred. This can be done on your gas stove, gas grill or under the broiler. Once charred, place in a metal bowl and cover with plastic wrap for 5 minutes. Rinse under cool water, removing charred skin, stem and seeds. Place flesh into blender.
• Bring a small pan of water to boil. Boil tomatillos and jalapenos for 3-4 minutes. Remove with slotted spoon and place in blender.
• Squeeze juice of 2 limes into blender. Add garlic, onion, cilantro, vinegar, cumin and salt. Blend to desired consistency.
• With blender running, drizzle olive oil in a thin stream. Use as little oil as none to up to a 1/2 cup for a classic vinaigrette ratio. Adjust seasoning to taste.

Notes

Yield = 3-4 cups
Store in refrigerator for up to a week.

The post Flame Roasted Poblano, Cilantro & Lime Dressing appeared first on Lemony Thyme.

With the BIG Game Day approaching it was time for a new dip in the Lemony Thyme house.  Queso Fundido with Fire Roasted Poblano Peppers sure did the trick.

This past fall I sampled some locally made smoked chorizo sausage at our neighborhood farmers market.  It was delicious.  And yes, a package conveniently made it home with me.  It then proceeded to inch it’s way to the back of our freezer.  Four months later I made a Saturday morning discovery that made our day.

Our Queso Fundido was by no means traditional in it’s presentation.  Our chorizo was smoked, aka already cooked, so instead of serving it crumbled on top of our luscious cheese mixture, I diced it up and sautéed it with fire roasted poblano peppers, onion and jalapenos.

Queso Fundido {Mexican Chorizo & Cheese Dip} with Fire Roasted Poblano Peppers is a really nice twist on our favorite Queso Dip.  We used a nice hunk of Queso Chihuhua cheese with some Monterey jack.  If you can’t find Queso Chihuahua you can substitute whole milk mozzarella or some other nice stringing cheese.  Oooey Goooey Cheesy love.

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Queso Fundido {with Fire Roasted Poblano Peppers}

Author Libby with Lemony Thyme

Ingredients

• 2 fire roasted poblano peppers skins and seeds removed
• 1 tsp. olive oil
• 1 medium onion diced
• 2 jalapenos diced seeds removed
• 2 smoked chorizo sausage links diced
• 8 ounces Queso Chihuahua cubed
• 4 ounces Monterey Jack Cheese shredded
• 1 scallion thinly sliced
• 1 Roma tomato diced
• fresh cilantro
• Tortilla chips

Instructions

• Fire roast poblano peppers over open flame or under broiler until well blackened on all sides. Place in a small bowl and cover for 5 minutes. Run under cool water, rinsing away black pieces. Cut out and discard stems and seeds. Dice.
• Heat olive oil in medium cast iron skillet or other sauté pan over medium heat. Add diced poblano, onion and jalapenos. Sauté about 5 minutes; add in diced chorizo and cook another 5-10 minutes until onion is tender.
• Add in cheese and stir until melted. Remove from heat and top with scallion, diced tomato and fresh cilantro. Serve with tortilla chips.

The post Queso Fundido {with Fire Roasted Poblano Peppers} appeared first on Lemony Thyme.

I’m on a roll lately with easy week-night meals.  And I LOVE it!!  This White Chicken Chili {with Fire Roasted Poblano Peppers} fits all the requirements.  Quick & easy, figure friendly, and most importantly a dish the whole family with enjoy!

I started with leftover cooked chicken, but you can easily put chicken breasts in the slow cooker on your way out the door and still have dinner on the table after a busy day in under 30 minutes.

I’ve become a huge fan of poblano peppers.  They’ve got wonderful flavor without the strong flavor of a bell pepper or the heat from a jalapeno.  To remove the tough skin from the poblano peppers follow these easy steps:

1. Lay the peppers across your gas-stove burners, gas grill or under the broiler set on high.
2. Turn them with metal tongs until all sides are nice and black as shown in the picture above.
3. Put them in a bowl covered with plastic wrap until they are cool enough to handle.
4. Run them under water and gently loosen the blackened skin.  Most of it will just wash away.
5. Cut a slit the length of the peppers to remove the seeds.

Nothing fancy or complicated about this White Chicken Chili {with Fire Roasted Poblano Peppers} recipe.  Just simple ingredients that come together beautifully.  I brought leftovers to the office for my Healthy Choices lunch buddy and I.  With only 5 Weight Watchers Pts+ per serving, we’ve already added this soup to our weekly rotation.

I can’t express often enough the goodness that comes from roasting a whole chicken each week.  Roast Chicken dinner on day one with homemade chicken broth to follow.  Not to mention the endless recipe possibilities that begin with leftover cooked chicken.

All my best,
xo Libby

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White Chicken Chili {with Fire Roasted Poblano Peppers}

This White Chicken Chili {with Fire Roasted Poblano Peppers} is quick & easy, figure friendly, and a dish the whole family with enjoy!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 3 cups cooked chicken shredded (1-2 boneless, skinless chicken breasts)
• 1 quart chicken broth
• 2 poblano peppers fire roasted, skins & seeds removed, chopped
• 1 onion diced
• 1 tsp. olive oil
• 1/2 cup fresh or frozen corn kernels
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. garlic powder
• 1/2 tsp. ground oregano
• cayenne to taste
• 1 can white beans rinsed & drained
• fresh cilantro
• avocado
• sour cream

Instructions

• Shred or dice cooked chicken. Reserve.
• Char poblano peppers over open flame or under broiler until blackened on all sides. Place in bowl and cover with plastic wrap. Allow to steam for about 10 minutes. Run peppers under cool water rinsing away blackened skin. Remove stem and seeds. Dice.
• Cook diced onion and poblano pepper in olive oil until tender. Add cooked chicken, broth, corn and seasonings. Bring to gentle simmer until heated through. Adjust salt & pepper to taste.
• Serve with diced avocado, fresh cilantro and sour cream.

Notes

1/4th recipe (about 1 1/2 cups) = 5 WW Pts+

The post White Chicken Chili {with Fire Roasted Poblano Peppers} appeared first on Lemony Thyme.