I know that’s a bold statement for someone who spends hours and hours in the kitchen. However, of all the food groups (and yes stuffing is a food group), stuffing is the one! It evokes emotion.

Warm and fuzzy emotion!

For as far back as I can remember, all of my Thanksgiving memories, include this glorious side dish. Turkey, I can take it or leave it. But it’s just not Thanksgiving to me without stuffing!

I do believe where you grew up has something to do with it! I grew up in New England and our Thanksgiving dinner included the following:

• Roast Turkey with Stuffing (inside the bird)
• Mashed Potatoes & Gravy
• Creamed Onions
• Maple Brown Sugar Baked Acorn Squash
• Mashed Turnips
• Gruyere Cabbage
• Deviled Eggs
• Black Olives & Celery
• Cranberry Sauce
• Sometimes we’d also have Scalloped Corn, green peas or glazed carrots.

Flash forward to the early 90s when I moved from New Hampshire to Georgia. Thanksgiving Dinner took on a new look.

• Roast Turkey (sometimes deep fried) and Baked Ham
• Cornbread Dressing (plus I always made a side of stuffing too)
• Baked Mac ‘n’ Cheese
• Summer Squash Casserole
• Sweet Potato Casserole
• Mashed Potato Casserole
• Green Bean Casserole
• Corn Casserole
• Buttermilk Biscuits
• Deviled Eggs
• Cranberry Sauce

My current-day menu is now a wonderful blend of my New England childhood favorites with some delicious Southern comfort food classics!

Herb Browned Butter Stuffing however, will remain the sentimental favorite! It’s the one holiday side dish that my Shelby requests each year. Here’s how I add the LOVE to this heavenly dish!

The Stuffing Ingredients

Bread Cubes

Bread cubes are the foundation of this recipe and you’ll want a nice variety. You’ll want about 1 1/2 – 2 pounds of bread or about 12 cups of cubes. I find whole French or Italian Loaves, Ciabatta, Brioche, or even dinner rolls or bagels cut or torn into bite-sized pieces work well. Try for at least two different types of bread.

Here’s How To Make Bread Cubes for Stuffing.

The Herbs & Aromatics

When it comes to herbs & aromatics, the list of ‘add-in’ possibilities are abundant. For this recipe I begin with butter and fresh herbs. Lots of butter and chopped herbs that are slowly sautéed until the most fragrant rich browned butter aromas begin to dance around your kitchen.

As with the fresh herbs, a nice variety of diced veggies really gives your stuffing texture and personality. Traditionally onion and celery are the base of classic stuffing recipes. I use a large onion and a whole head of celery, about 3 cups diced of each. They are cooked down in the herb butter until tender.

For this recipe I also include leeks, mushrooms and garlic. All of that herb butter flavor is building throughout each layer.

Optional Veggie/Fruit/Meat Add-Ins

You can also add apple, fennel, carrots, dried cranberries or apricots, roasted chestnuts, water chestnuts, toasted pine nuts, sundried tomatoes, artichoke hearts, or olives.

Sometimes I add sausage or diced bacon. I also love Oyster Dressing where fresh shucked oysters are added before baking.

There are so many flavor combinations and directions you can take this stuffing.

The Broth

I traditionally use a nice rich chicken broth for my stuffing. However, you could certainly use veggie broth for a vegetarian stuffing.

You’ll want 4- 5 cups of broth, start with 4 and add more if needed. Once you add the broth to the sautéed aromatics, bring the mixture to a boil. This further incorporates all that buttery herb love.

The last step before baking is to gently fold in the dried bread cubes. The mixture should be quite moist. Transfer to a 3 quart or 9×13 baking dish and bake at 350 degrees F. for about 45 minutes or until the top and edges are nicely browned and crispy.

Herb Browned Butter Stuffing of Love is the perfect balance of buttery crispy edges with an herby soft center. It’s delicious and you’ll want to include this dish on your Thanksgiving menu!

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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Herb Browned Butter Stuffing of Love

Herb Browned Butter Stuffing of Love is the perfect balance of buttery crispy edges with an herby soft center. It’s delicious

Course Side Dish

Prep Time 1 hour hour

Cook Time 1 hour hour 20 minutes minutes

Servings 12

Author Libby with Lemony Thyme

Ingredients

For the Bread Cubes

• 2 pounds or about 12 cups crusty bread cut into bite-sized cubes (french or Italian loaf bread works great, as does Ciabatta, Brioche, dinner rolls or bagels). fully dried

For the Stuffing

• 1 cup butter
• 1 1/2 cups finely chopped fresh herbs (parsley, sage, rosemary, thyme)
• 1 large diced onion about 3 cups
• 1 head diced celery about 3 cups
• 1 stalk sliced and rinsed leek about 1 1/2 cups
• 1 pound sliced button mushrooms about 3 cups
• 3 cloves minced garlic
• 5 cups chicken broth
• salt & pepper to taste

Instructions

For the Bread Cubes

• Cut or tear bread into bite-sized pieces. Spread onto baking sheets and either air dry for 1-2 days, loosely covered with a clean tea towel. Or oven dry at 275° F. for 45-60 minutes until very hard and dry, but not browned. Can be done up to 2 days in advance (or can freeze bread cubes for 2-3 months).

For the Stuffing

• Grease 3 quart or 9×13 casserole with butter. In a large stock pot or dutch oven, melt butter over medium-low heat. Add in chopped fresh herbs and sauté until butter is golden brown and very fragrant, about 8-10 minutes.
• Add in the diced onions, sauté for 4-5 minutes. Add diced celery, sauté for 4-5 minutes. Add in sliced leeks (be sure to clean well first by soaking in water) and mushrooms, sauté for another 8-10 minutes or until all veggies are cooked through and tender. Add minced garlic and cook 1 additional minute. Stir in 4 cups of chicken broth (reserve 1 cup) increase heat to medium-high and bring to a boil. Remove from heat. Season with salt & pepper to taste.
• Gently fold in dry bread cubes and continue to stir until all are coated well. Bread cubes should be soaked with broth (without broth pooling in bottom of pan). Add additional cup of reserved broth if needed. I always go for more moist than dry.
• Transfer stuffing to greased baking dish. Bake at 350° F. for 45 minutes or until edges and top are crispy deep golden brown and center is hot. If making ahead, cover tightly and refrigerate for up to 2 days. Allow to come to rest at room temperature for at least 30 minutes before baking.

The post Herb Browned Butter Stuffing of Love 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.

As we head into summer and backyard BBQ’s, there’s a good chance we’ll find ourselves with half a watermelon taking up way too much space in the Frigidaire. 

I did.  Water-melon.  Water.  Flavored water. 

Do you see where I’m headed?

I took an average sized watermelon and cut half of it into glorious wedges.  Wedges are always a favorite with my family.

The other watermelon half sat in my fridge for a few days. Until eventually a decision was made.  We’re turning you into juice. 

The rosemary idea came from Shelby.  Her new issue of Vegetarian Times had an article about pairing Watermelon & Rosemary.  I was sold.

This juice is super easy to make.  Blend watermelon chunks until smooth.  Strain through a medium mesh sieve to remove some of the pulp.  Pour into a pitcher, add a sprig of fresh rosemary and allow to hang out in the fridge for a couple hours. 

Two words – delicious and refreshing!

I infused the Watermelon Rosemary Juice with strawberries and kiwi (think sangria). The result was a second batch with a completely different flavor profile! I took a jug full to the office to {Share the Love}. 

They loved it. 

I will never look at leftover watermelon as a burden again.  Just juice it up.

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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Rosemary Watermelon Juice

Course Beverage

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 1/2 a watermelon cubed (about 8 cups of large cubes)
• 1 fresh rosemary sprig
• 6 strawberries hulled and quartered, optional
• 2 kiwi fruit peeled and sliced, optional

Instructions

• Working in batches, blend the watermelon cubes until pureed. Pour liquid through a medium mesh strainer to remove some of the pulp.
• Pour the juice over the rosemary sprig and refrigerate for several hours.
• Add the strawberries and kiwi fruit for an additional flavor boost.
• Yields about 2 quarts of juice.

The post Rosemary Watermelon Juice {Share the Love} appeared first on Lemony Thyme.

I needed a great HOT Dip recipe.

So off to Pinterest Wonderland I went.  Whoa.  The choices are vast, diverse, and oh so cheesy.  Hot Pizza Dip sounded too good to pass up.

There’s the seasoned cheese layer, your favorite marinara sauce, favorite toppings, then more cheese.  Off to the oven we go.  Ezzy-pizzy.

Once Hot Pizza Dip was on my radar I began building the layers in my mind.  The first layer has cream cheese, ricotta cheese, shredded mozzarella, parmesan cheese, and garlic powder.

Then a layer of your favorite sauce.  We used our Fresh Tomato Marinara Sauce.  Slightly chunky, hints of fresh basil and garlic.  Oh so delicious.  Add your favorite pizza toppings, we chose mini-pepperoni slices this time.  Sausage and mushrooms will find their way into my next Hot Pizza Dip.

Load your Hot Pizza Dip with cheese, cheese, baby…and a bit more topping.  Pop it in the oven, deliver to your favorite people.

Win.  Big Win.

Twisted Parmesan Herb Breadsticks.  Here’s how that happened:

I used a tube of seamless crescent dough, but you could use puff pastry or your favorite pizza dough.

Roll out the dough.  Sprinkle it with minced fresh herbs (I chose rosemary), seasoning (I used Mrs. Dash garlic & herb and salt & fresh cracked pepper).  Add cheese (parmesan for us).  Cut into strips.  Twist and bake.

Rustic.  Tasty.  And oh so Hot Pizza Dip worthy.

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Hot Pizza Dip {with Twisted Parmesan Herb Breadsticks}

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

Layer One…

• 4 ounces cream cheese softened
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella
• 1/4 cup shredded parmesan cheese
• 1 tsp. garlic powder

Layer Two…

• 1 cup Marinara Sauce

Layer Three

• 1/2 cup favorite pizza topping ingredients we chose mini-pepperoni slices
• 1/2 cup shredded parmesan cheese
• 1 cup shredded mozzarella

For the breadsticks…

• 1 can seamless crescent dough puff pastry or pizza dough
• 1/2 cup shredded parmesan cheese
• 2 Tbl. chopped favorite herbs we chose rosemary
• 1 tsp. Mrs. Dash garlic & herb seasoning or favorite
• salt & freshly cracked pepper

Instructions

• Preheat oven to 375 degrees.

For the Hot Pizza Dip…

• Combine Layer One ingredients in an oven safe dish. Top with Marinara. Layer with pizza ingredients and cheese.
• Bake for 20- 25 minutes until hot and bubbly.

For the breadsticks….

• Preheat oven to 375 degree. Line baking sheet with parchment paper.
• Spread the canned dough into a rectangle. Sprinkle with parmesan cheese, fresh herbs, salt & pepper. Press into dough. Cut into 12 strips and twist. Lay on prepared baking sheet and bake for 12-15 minutes.

The post Hot Pizza Dip {with Twisted Parmesan Herb Breadsticks} appeared first on Lemony Thyme.

I found this yummy Sausage & Fennel Stuffed Pork Roast recipe in my December Food & Wine magazine.  I’ve become a big fan of fennel, especially when combined with fresh herbs and savory aromatics.  It was the stuffing that hooked me on this recipe from the start and the end result was absolutely delicious. 

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Sausage & Fennel Stuffed Pork Roast

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 4 -6

Author Mario Batali via Food & Wine Magazine

Ingredients

• 2 Tbl. olive oil
• 1 onion thinly sliced
• 1 fennel bulb cored and thinly sliced
• 2 Tbl. fennel fronds chopped & reserved
• 1 lbs. sweet Italian sausage removed from casings
• 1 Tbl. fennel seeds
• 1 Tbl. fresh rosemary chopped
• 4 garlic cloves minced
• 1 tsp. black pepper
• salt
• 2 eggs beaten
• 1 3-4 lb. boneless pork roast butterflied to 1-inch thickness
• 2 red onion peeled and quartered
• butcher’s string

Instructions

• In a large skillet, heat 1 Tbl. olive oil over medium heat. Sauté onion and sliced fennel until softened, about 10 minutes.
• Add the sausage, fennel seeds, rosemary, garlic and pepper. Break up the sausage into small pieces and cook until browned. Season with salt. Transfer mixture to a bowl and let cool. Stir in the eggs and fennel fronds.
• Preheat oven to 350 degrees.
• Lay pork on work surface. Season with salt & pepper. Spread cooled sausage & fennel mixture over pork. Starting at a long side, roll up the pork. Tie with butcher’s twine at 1-inch spacing. Rub roast with remaining olive oil.
• Place red onions into a baking dish. Place pork roast on top. Bake for 2 hours or until instant read thermometer registers 160 degrees in the center. Baste occasionally with any pan drippings. Allow to rest 15 minutes before slicing. Remove strings and cut into 1-inch thick slices to serve.

The post Sausage & Fennel Stuffed Pork Roast appeared first on Lemony Thyme.

For our Thanksgiving Dinner yesterday I served Parmesan Herb Roasted Veggies.  It was my secret weapon to help keep me on my Healthy Choices plan.  I knew no matter what else tempted me I could find comfort in that dish.  Today as a fridge full of leftovers called to me…the first thing I did was make this soup.

We make Roasted Veggies year-round.  Whatever fresh vegetables catch my eye are sliced and diced, tossed with fresh herbs, olive oil, parmesan cheese, salt & pepper before heading to the oven to feel the caramelized love.

Recipe note:  Dice your veggies to size based on cooking time.  For instance, zucchini and summer squash are softer and will cook more quickly so something less than a 1/2-inch thick slice works well.  Onions, if cut too small will brown quickly, so give them a nice 1/2-inch wedge cut (see photo below).  Sweet potato on the other hand is more dense, taking it a bit longer to become tender; go with a smaller dice for those.  We don’t worry too much about Brussels sprouts.  If they come out of the oven with a crispy outer layer, remove it and have yourself a snack. Welcome Brussels Chips.

When the veggies are tender and just beginning to brown on the edges, remove from the oven, discard large herb stems then transfer into your favorite soup pot.  I added a can of diced tomatoes (preferably no-salt added) and a quart of vegetable broth.  Season to taste with dried herbs and spices like basil, oregano, a pinch of cayenne. Depending on the volume of soup you wish to achieve you can add more or less broth and/or tomatoes.

Roasting vegetables enhances their flavor (same can be said for soup bones).  This one step can take a ho-hum soup and make it oh-yum whoop whoop.  Haha.  Forgive me.  Don’t be afraid to season-up with dried herbs.  They give a wonderful flavor pop that can make an almost fat-free soup feel like a bowl of comfort food love.

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Parmesan & Herb Roasted Vegetable Soup

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Libby with Lemony Thyme

Ingredients

For roasted veggies…

• 2 small zucchini sliced
• 2 small yellow squash sliced
• 1 small white onion diced
• 1 small red onion diced
• 1 small sweet potato peeled and diced
• 1/2 – 1 lb. Brussels sprouts trimmed and halved
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 8-10 fresh sage leaves
• 1/2 tsp. Mrs. Dash garlic & herb seasoning
• salt & pepper
• 1 Tbl. olive oil
• 1/4 cup finely grated parmesan cheese

For the soup…

• 1 can diced tomatoes preferably no-salt added
• 1 quart vegetable broth or favorite
• 1/2 tsp. dried basil
• 1/4 tsp. ground oregano
• 1/8 tsp. cayenne pepper
• salt & pepper to taste

Instructions

For the roasted veggies…

• Preheat oven to 375 degrees.
• Slice and dice veggies. Larger pieces for soft veggies (like squash and zucchini), smaller pieces for dense veggies (like sweet potatoes). Toss with fresh herbs, olive oil, parmesan cheese, and seasonings. Spread in a single layer on baking sheets. Roast for 30 – 40 minutes until tender and edges just begin to brown.

For the soup…

• When the veggies are tender, remove from the oven, discard large herb stems then transfer into your favorite soup pot.
• Add diced tomatoes (preferably no-salt added) and broth, bring to a gentle simmer. Season to taste with dried herbs. Serve with a sprinkle of parmesan cheese.

The post Parmesan & Herb Roasted Vegetable Soup appeared first on Lemony Thyme.

Let me tell you about Spinach & Goat Cheese Quick Bread.  Sautéed spinach and goat cheese are the signature ingredients yet there’s so much more happening here.  Fresh rosemary and thyme, cracked black pepper, garlic and lemon zest are swirled throughout this moist and tender bread.

Buttery edges make this a delicious toasting bread, wonderful for Sunday Brunch or delicious served with a warm bowl of soup.

This is my second Quick Bread from a list of 50 put out by Food Network Magazine this month.  I was drawn to their savory recipes, especially since they feature fresh herbs that are still flourishing in our porch gardens.  Check out our Parmesan & Herb Quick Bread with Caramelized Onion.  It’s equally delicious as the Spinach & Goat Cheese Quick Bread.

Where shall I go next?  Sun-dried Tomato & Pesto caught my eye, as did Pear Hazelnut and Sweet Sage.  What fun Food Network.  Thanks for the inspiration!!

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Spinach & Goat Cheese Quick Bread

Author Food Network Magazine, October 2014

Ingredients

• 5- ounces spinach
• 1 Tbl. minced garlic
• 1 Tbl. olive oil
• 3/4 cup sour cream
• 1/2 cup vegetable oil
• 2 eggs
• 1 3/4 cup all-purpose flour
• 4- ounces goat cheese crumbled
• 1 Tbl. sugar
• 2 tsp. fresh rosemary finely chopped
• 2 tsp. fresh thyme finely chopped
• 1 1/2 tsp. baking powder
• 1 tsp. lemon zest
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. baking soda
• melted butter for drizzle after baking

Instructions

• Preheat oven to 350 degrees. Line a 9 x 5-inch loaf pan with parchment paper, hanging over on two sides. Spray pan well with cooking spray.
• Sauté spinach and garlic in olive oil for 2-3 minutes. Press between paper towels to remove any excess moisture.
• In a medium bowl whisk together sour cream, vegetable oil and eggs. In a large bowl, whisk together remaining dry ingredients. Fold in spinach and stir until well incorporated. Add wet ingredients to dry and stir to combine.
• Pour batter into prepared pan. Bake for 40 – 50 minutes until a toothpick in center comes out clean (ours went the 50 minutes). Drizzle top with melted butter.
• Let cool 1 hour then remove loaf from pan and transfer to wire rack to cool completely.

The post Spinach & Goat Cheese Quick Bread appeared first on Lemony Thyme.

This month’s issue of Food Network Magazine is all about Quick Breads.  Fifty to be exact.  I had to throw my hat in the ring and have a go at it.  So I made two of them.  Two savory breads with fresh herbs and cheeses and aromatics.  My kitchen was a swirling aroma happy place.

This first bread, Parmesan & Herb, began with Caramelized Onions.  A definite favorite in our house and the perfect pairing with nutty parmesan cheese and fresh rosemary and thyme.  Lemon zest gave the bread the subtle ah ha moment (kind of the way nutmeg does when you sneak it into a savory dish).

As I write this I’m enjoying a piece of Parmesan & Herb Quick Bread toasted.  Shut the oven door!  What a way to start the day.

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Parmesan & Herb Quick Bread {with Caramelized Onions}

Author Food Network Magazine, October 2014

Ingredients

• 2 medium onions thinly sliced
• 1 Tbl. olive oil
• 3/4 cup sour cream
• 1/2 cup vegetable oil
• 2 eggs
• 1 3/4 cup all-purpose flour
• 1/2 cup parmesan cheese grated
• 1 Tbl. sugar
• 2 tsp. fresh rosemary finely chopped
• 2 tsp. fresh thyme finely chopped
• 1 1/2 tsp. baking powder
• 1 tsp. lemon zest
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. baking soda

Instructions

• Caramelize onions in olive oil over medium-low heat until nicely browned, about 30 minutes.
• Preheat oven to 350 degrees. Line a 9 x 5-inch loaf pan with parchment paper, hanging over on two sides. Spray pan well with cooking spray.
• In a medium bowl whisk together sour cream, vegetable oil and eggs. In a large bowl, whisk together remaining dry ingredients. Fold in caramelized onions and stir until well incorporated. Add wet ingredients to dry and stir to combine.
• Pour batter into prepared pan. Bake for 40 – 50 minutes until a toothpick in center comes out clean (ours went the 50 minutes).
• Let cool 1 hour then remove loaf from pan and transfer to wire rack to cool completely.

The post Parmesan & Herb Quick Bread {with Caramelized Onions} appeared first on Lemony Thyme.

Once we perfected the Flatbread Crackers, the natural progression was to make Homemade Flatbread Pizza.  Talk about the perfect Friday night, everyone top their own, grab a beer and get happy food.

It’s inventory week at my office and considering I only got home from work 45 minutes ago, we topped our flatbread pizzas with simple ingredients straight from the fridge.  For the crust, we made the parmesan garlic & herb version and prebaked them for 4 minutes.  We then topped them with sliced tomato, salami, mozzarella cheese, spinach and a drizzle of olive oil.   Another 6-8 minutes in the oven until cheese was melted and bubbly.

While I love the Homemade Pizza Dough we make in our bread machine, sometimes you neither have the time nor energy to wait the 2+ hours for it to be ready.  These yummy Homemade Flatbread Pizzas were firmly in my grasp in about 20 minutes.  Can’t beat that!!

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Homemade Flatbread Pizza

Servings 4

Author Libby with Lemony Thyme

Ingredients

For Flatbread crust…

• 1 3/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 3/4 tsp. salt
• flavor add-ins choose from options below or your own
• 1/2 cup water
• 1/3 cup olive oil
• additional olive oil & sea salt for topping

Flavor variation add-ins…

• Parmesan & Garlic Herb ~ 1/4 cup parmesan cheese 1 Tbl. fresh finely chopped herbs, 1 tsp. garlic powder
• Rosemary & Freshly Cracked Black Pepper ~ 1 Tbl. fresh finely chopped rosemary 1 tsp. freshly cracked black pepper
• Lemony Thyme ~ 1 Tbl. fresh finely chopped lemon thyme 1 Tbl. lemon zest
• Seed Blend ~ 1/4 cup assorted seeds such as poppy, sesame, sunflower, flax, chia

For pizza toppings…

• Favorite sauce cheese, toppings

Instructions

• Place pizza stone or heavy baking sheet on center rack of oven. Preheat oven to 450 degrees.
• In a large bowl, whisk together flour, baking powder, salt and choice of flavor add-ins. Make a well in the center and add water and oil. Stir until just combined then turn out onto a lightly floured work surface and knead 4-5 times.
• Cut into 2 equal pieces. Place each on parchment paper and roll until about 3/8-inch thick. Brush lightly with olive oil and sprinkle with sea salt (optional). Slide onto un-rimmed baking sheet, then slide parchment/dough onto pizza stone. Bake for 3-4 minutes. Slide parchment paper back onto un-rimmed baking sheet and add favorite toppings. Return to oven and bake an additional 6-8 minutes until the cheese is melted and bubbly. Cool slightly before serving.

The post Homemade Flatbread Pizza appeared first on Lemony Thyme.

Herb Infused Polenta {with Poached Eggs}.

Not exactly what I had in mind as I entered the kitchen this morning.  However sitting here just minutes after enjoying it for Sunday brunch I’m in love with the flavors lingering on my tongue.  They’re familiar and comfortable.  Equally as exciting to the taste buds is their aroma.  They are fresh herbs.

You could say we’re doing a little Spring Cleaning at our house.  It began three weeks ago when we once again were staring into a pantry of chaos and a fridge/freezer that was crammed full of…..well, we’re still finding out all of what was in there.

Today I began with the tail end of an open bag of polenta that remarkably surfaced after peeling back a few layers of pantry chaos.  Herb Infused Polenta {with Poached Eggs} was born.

While the polenta cooked, I infused melted butter in a skillet with sprigs of fresh parsley, sage, rosemary & thyme.  Also known as the Simon & Garfunkel blend in our house.  When the polenta finished cooking (I used the slow cooking 30-minute method), I stirred in the infused butter, about 1/2 cup of freshly grated Parmesan cheese, and some cracked black pepper.  The mixture was nice and thick and could be enjoyed straight away, however we love polenta that is allowed to rest in an oiled dish, then turned out onto a platter.  Mostly because it then begs to be topped with something yummy like say….creole shrimp or BBQ pulled pork or a meaty ragù.

Today our polenta cake was the base for brunch and we topped it with a nice ripe diced tomato, warm poached eggs, fresh parsley and basil, a handful of grated Parmesan cheese, and a good drizzle of one of my favorite olive oils…..Organic Tuscan Herb.  Had I found a link or two of Italian Sausage in the freezer they would have been wonderful along side our Herb Infused Polenta {with Poached Eggs}.

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Herb Infused Polenta {with Poached Eggs}

Cook Time 40 minutes minutes

Total Time 40 minutes minutes

Servings 4 -6

Author Libby with Lemony Thyme

Ingredients

• 1 cup polenta yellow corn grits
• 3 cups water
• 1/2 tsp. salt
• 3 Tbl. butter
• fresh herb sprigs such as parsley, sage, rosemary & thyme
• freshly cracked black pepper
• 1 cup grated Parmesan cheese divided
• eggs
• 1 ripe tomato fine diced
• fresh parsley and/or basil sprigs
• salt & pepper
• good quality olive oil such as Organic Tuscan Herb

Instructions

• In a medium sauce pan bring water and 1/2 tsp. salt to boil. Slowly stir in polenta, then reduce heat to low and simmer slowly until mixture is very thick, about 30 minutes; stirring frequently to avoid sticking.
• Meanwhile, melt butter in a skillet and add 5-6 sprigs of fresh herbs, stems in tack. Gently stir herbs in melted butter for 3-4 minutes, then remove from heat. Remove herbs sprigs and discard.
• When polenta is done remove from heat and stir in herb infused butter, 1/2 cup parmesan cheese, salt & pepper to taste. Pour polenta into a well oiled shallow baking dish. Cover with plastic wrap and allow to rest for 10 minutes.
• Meanwhile, prepare poached eggs to desired doneness.

To serve…

• Turn polenta out onto a platter. Top with diced tomato, poached eggs, fresh chopped basil and parsley, 1/2 cup Parmesan cheese, pinch of salt and cracked black pepper, drizzle of good quality olive oil.

The post Herb Infused Polenta {with Poached Eggs} appeared first on Lemony Thyme.