We’ve been on a cooking journey recreating classic restaurant dishes at home.

Saltimbocca is a traditional Italian dish prepared with either veal or chicken cutlets, layered with thinly sliced Prosciutto and fresh sage leaves, then pan seared in olive oil with a light wine sauce…..that literally melts in your mouth!

Or as I’ve discovered, per the definition of Saltimbocca, “jumps into your mouth.”

The Process

Even though Chicken Saltimbocca is very easy, with just a few simple steps, I wrote out the recipe for Nick to follow just to be sure I wasn’t underestimating the process.

He sailed through it and the results got the coveted RQ stamp of approval. RQ = Restaurant Quality

If there’s a shimmer of good that has come out of covid and living the quarantine-life, a renewed passion for cooking is near the top of our family’s list.

Don’t get me wrong, my love for cooking is rooted deep in my soul, however I must admit that cooking had taken a backseat for a good while.

So when we found ourselves home-bound we broke out cookbooks, new and old, and dove in. Talk about togetherness therapy – we had it going on.

Not all of our cooking was without incident (I’ve got a couple doozies to share) but 99.9% of it was deliciously fun!

I don’t think I really appreciated Prosciutto and how it can transform a dish until we visited Italy a couple years ago where it found it’s way onto many a cheese board and into so many classic dishes.

Yes, good quality Prosciutto can be a bit pricey, however thinly sliced as used in this recipe certainly stretches your dollar and is well worth it.

The rich flavors of this salty cured ham melt into the tender chicken, you will savor every bite. And fresh sage, well we’ve got a thing for each other :)

I hope you’ll recreate Chicken Saltimbocca at home with your family and if you do please leave us a comment below and tag us on Instagram.

All my best, Libby

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Chicken Saltimbocca

Chicken Saltimbocca is one of those recipes that I would argue tastes even better fresh from your skillet then served in a restaurant and is easily prepared at home.

Course Main Course

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

For the Chicken Saltimbocca

• 3 boneless, skinless chicken breasts about 1 1/2 ~ 2 lbs.
• 6 slices prosciutto thinly sliced
• 6 fresh sage leaves
• 1 cup flour
• 1 tsp. each salt & black pepper
• 1/4 cup olive oil

For the Mushroom Pan Sauce

• 10 ounces fresh mushrooms sliced
• 1 small shallot fine diced
• 2 garlic cloves minced
• 1/2 cup dry white wine
• 1 1/2 cups chicken broth
• 1 Tbl. butter
• 1 Tbl. fresh parsley & fresh sage finely chopped
• salt & pepper to taste

Instructions

For the Chicken Saltimbocca

• Cut the chicken breasts in half horizontally to make them thinner. One by one place between plastic wrap or parchment paper and pound gently to uniform 1/2" thickness.
• Press a slice of prosciutto to top of each piece of chicken, then place a sage leaf onto prosciutto.
• Mix flour, salt & pepper in a shallow bowl. Lightly dredge both sides of each chicken piece. Set aside.
• In a large skillet, heat olive oil over medium heat. Cook chicken in batches, prosciutto side down until browned, about 5 minutes, then flip and cook through. Remove to plate and cover with foil to keep warm while preparing mushroom pan sauce.

For the Mushroom Pan Sauce

• Using same skillet, saute mushrooms and shallot over medium heat until mushrooms are golden, then add garlic saute additional minute.
• Add white wine and deglaze pan, stir scrapping any brown bits. Allow to wine to cook down until almost gone, then add chicken stock and cook over high heat until it becomes a thin gravy. Finish with butter, parsley and sage. Season with salt and pepper to taste.
• To serve, remove pan from heat. Return chicken pieces to pan and spoon sauce over top. Serve on a platter family-style. Enjoy!!

The post Chicken Saltimbocca appeared first on Lemony Thyme.

I made this Autumn Thyme Wedge Salad a couple weeks ago and have been dying to share it with you.  It has so many wonderful seasonal flavors that it sings of Autumn Thyme.  The star of the salad were the Warm Goat Cheese Fritters.  They were so good they deserved their own recipe post (and so delayed the introduction of our newest wedge salad recipe).

These lovelies were pictured this morning just as the sun peaked out from behind a week’s worth of rain clouds.  Our Warm Goat Cheese Fritters are perfectly crispy on the outside and smooth and creamy on the inside.  They were a wonderful addition to our newest wedge salad.

I started dreaming of the layers of flavor I would add to our Autumn Thyme Wedge Salad days in advance.  Thyme roasted diced butternut squash, apple and onion make me think of Fall and stuffing, two of my favorites.

Warm soft boiled eggs, thick cut applewood smoked bacon, cumin toasted pumpkin seeds, homemade croutons, crispy sage leaves….  I threw all my favorite flavors at this salad.

All this salad needed was the perfect dressing to tie all these flavors together.  I decided to make an apple cider sage brown butter vinaigrette.  I’m very fond of infatuated with sage brown butter and the addition of apple cider vinegar sounded wonderful.  And it was.  It just wasn’t the right dressing for a wedge salad.

This Autumn Thyme Wedge Salad need a nice thick & creamy dressing.  Something like Homemade Buttermilk Ranch or a Creamy Gorgonzola dressing like this one from Food Network.

Next thyme.

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Autumn Thyme Wedge Salad {with Warm Goat Cheese Fritters}

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 iceberg lettuce wedges
• 1 apple I used Gala, cored and diced
• 1 small butternut squash peeled and diced
• 1 medium onion diced
• 3-4 sprigs fresh thyme
• 3 Tbl. olive oil divided
• salt & pepper
• 4 slices applewood smoked bacon cooked crispy
• 1/2 cup pumpkin seeds I used pepitas
• 1 tsp. cumin
• 4 soft boiled eggs
• 1 1/2 cups cubed day old crusty bread
• 2 Tbl. butter melted
• 8 Warm Goat Cheese Fritters see recipe link in post
• Favorite thick & creamy dressing

Instructions

• Preheat oven to 375 degrees.
• Toss diced apple, butternut squash, and onion with 2 Tbl. olive oil, salt & pepper. Spread in a single layer on a cooking spray coated baking sheet. Roast for 25-35 minutes until veggies are tender.
• Meanwhile, toss bread cubes in melted butter. Spread onto one side of shallow baking sheet. Combine pumpkin seeds with remaining tablespoon olive oil and cumin. Spread onto other side of baking sheet. Bake for 8-10 minutes or until croutons begin to brown.
• Bring a medium pot of water to a boil. Add eggs and simmer for 5 minutes (for soft boiled). Remove from heat drain and run under cool water for a minute. Peel.
• Prepare Warm Goat Cheese Fritters, according to recipe link in post.

To serve…

• Plate one iceberg wedge on each plate. Top with a generous spoonful of thyme roasted veggies, a sprinkle of cumin roasted pumpkin seeds, croutons, and crumbled crispy bacon. Add two warm goat cheese fritters and a sliced soft boiled egg. Top with favorite thick & creamy dressing.

The post Autumn Thyme Wedge Salad {with Warm Goat Cheese Fritters} 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.

Potato Leek Soup with Crispy Sage is creamy and delicious.  With basic ingredients and minimum hands on cooking time, this soup has been added to my comfort food favorites list.

As with several other recipes on Lemony Thyme, when the instructions begin with melting butter in a pan, the first thing that comes to mind is adding fresh sage leaves.  Something magical happens when these two ingredients are slowly heated.  That magic became the base for this yummy soup.  Once the leaves are crisp, remove from the butter and reserve for a garnish.

If you haven’t cooked with leeks before the one thing you need to be sure to do is wash them thoroughly AFTER you slice them.  Dirt has a way of sneaking almost all the way through the length of the stalk, as shown in the picture below.  Remove the outer tough layer, then slice the white and pale green portion into 1/4-inch rings.  Simply fill a bowl full of water and drop in the sliced leeks, giving them a swirl to loosen the rings.  Strain and you are good to go.

Leeks have a wonderful mild onion taste and when sautéed they become slightly sweet and tender.  We sauté in the sage butter until tender, then add a bay leaf, chopped garlic, and lemony thyme sprigs and cook for another minute until the garlic is fragrant.

Diced potatoes come next, the signature ingredient that makes Potato Leek Soup so incredibly creamy and comforting.

Cover potatoes with warm broth and bring to a gentle simmer until they are fork tender, about 30 minutes.

Once the potatoes are tender, remove the bay leaf and thyme sprigs and add the cream.  Now, either transfer in batches to a blender or use an immersion blender and process until soup is creamy and smooth.  Season with salt & pepper to taste.

Potato Leek Soup topped with crispy sage leaves and a side of crusty bread makes this hearty enough for a meatless Monday meal.

The chilled version of this soup, called Vichyssoise, is wonderful served as an appetizer.  The subtle flavors of sage and lemony thyme come shining through when chilled.  Do yourself a favor and try it both ways.  Enjoy!

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Potato Leek Soup {with Crispy Sage}

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 1 lg. or 2 small leeks whites & pale green only, sliced
• 1 lb. russet potatoes peeled and diced
• 2 Tbl. butter
• 6-8 fresh sage leaves
• 2 sprigs fresh lemony thyme
• 1 bay leaf
• 2 garlic cloves chopped
• 2 cups vegetable or chicken broth
• 1/2 cup cream
• salt & white pepper to taste

Instructions

• Remove outer tough layer of leek; slice whites & pale green of leek into 1/4-inch rings, then place slices in a bowl of water. Gently swirl to loosen rings. Drain.
• Melt butter over medium-low heat in a 2 quart sauce pan. Add fresh sage and sauté for 5-7 minutes or until sage leaves become slightly crispy. Remove sage and reserve for garnish.
• Add leeks to butter and sauté until tender, about 10 minutes. Add bay leaf, garlic and thyme sprigs and cook an additional minute until garlic is fragrant.
• Add diced potatoes and broth and simmer until potatoes are tender, about 30 minutes. Remove bay leaf and thyme sprigs, then stir in cream until heated through. Remove from heat and blend either using an immersion blender, or carefully in batches in a traditional blender until creamy and smooth. Season with salt & pepper to taste.
• Serve warm, garnished with crispy sage leaves or served chilled.

The post Potato Leek Soup {with Crispy Sage} appeared first on Lemony Thyme.

I tried to publish this recipe last night but I was struggling and grasping for words.  Not that Roasted Sweet Potato & Butternut Squash {with Crispy Sage & Bacon} is complicated or difficult to explain, it’s just that I made it for some friends of mine who frankly have been to hell and back over the past six weeks.  Preparing this dish evoked emotion, something I feel has been lacking as of late in my cooking and subsequent blog posts.

Last night I closed my laptop in frustration and went to bed.  Below is the paragraph that greeted me this morning.  I decided to share it unedited in it’s disjointed glory.  It’s a quick glimpse at what whirls around in the brain at times.

I have started typing this post four seven times before closing abruptly without saving.  As of late I’ve taken the easy way out when it’s come to blogging.  My recipe shares have been  I’m struggling with whether to simply share a recipe for roasted sweet potato & butternut squash and leave it at that.  Or whether I let the emotion  I was looking for a comforting side dish to go nicely with Mardi Gras Chicken.

Six weeks ago today I got a call from my close friend and co-worker Tammy.  “Chris has been diagnosed with aggressive leukemia, we are on our way to Northside Hospital for a possible emergency bone marrow transplant.”

The world stood still.  Just one week before, Tammy’s husband Chris wasn’t feeling well and went in for blood work.  He went from living his day to day life…to grasping for life in the blink of an eye.  Cancer sucks!  What this family has endured over the past 45 days is unimaginable to those who’ve never crossed paths with cancer.  Weeks in the hospital having your blood stream broken down by chemotherapy so that it can be rebuilt, only to begin all over again and again and again.  The process is ruthless, because that’s what it takes to win the battle against cancer.

With 110% support and care from his wife and family, this week Chris found out he is in remission!!  They still have a long road ahead of them with continued daily trips to the clinic, scheduled rounds of chemo and all the brutal side effects, but now they know that the treatment is working.

With Chris’ permission I’m sharing two of my favorite pieces of his art work.  Chris took up figurine painting as a hobby a couple years ago.  He has a passion for painting, small scale painting.  This first guy, The Samurai, stands about 3-inches tall.  The detail is amazing and done entirely freehand.

Chris is partial to painting figurines, but there’s just something about this gal “Gusty” that draws me in.  There are so many more stunning pieces of his work I could share.  I’m hoping he’ll set up a website of his own, as soon as he finds that spare time again ;)

Back to Roasted Sweet Potato & Butternut Squash {with Crispy Sage & Bacon}.  I was making dinner to deliver to Tammy & Chris.  I had already settled on Whole Roasted Mardi Gras Chicken.

You see you can take the Cajun out of Louisiana (and move him to Atlanta) but you can’t take Louisiana out of the Cajun.  I hoped Chris would love this chicken as much as we do.  But I needed a side dish, that was diabetic friendly and had a little Cajun kick.  The combination of the sweet potatoes, butternut squash, and sweet onion with the savory from the bacon and crispy sage was pretty special.  Adding a nice pinch of Cajun seasoning made it extra special.

It was about dinner time last night when I got a call from Tammy that began “You know how much I love you don’t you….”  Part of my struggle to write this post was thinking back to when my dad passed away and later my mom.  We learned as a family then that for some people (I actually think many) it’s very difficult to ‘know’ what to do for someone in need.  Being unsure of their circumstances, fearing that we’ll intrude, or simply not knowing what to say to someone who is facing the unthinkable is often enough to keep us away.

Over the year’s I’ve learned that you don’t have to say or do anything specific, just be there.  Whether it be via a phone call, a quiet visit, or simply laying a basket of baked goods at their door….let them know that you are thinking about them.  And by all means hug their neck when you see them.  That’s how we Share the Love.

Hogs ‘n Fishes Tammy & Chris.  Keep kicking cancer’s butt!!

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Roasted Sweet Potato & Butternut Squash {with Crispy Sage & Bacon}

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 3 medium sweet potatoes
• 1 medium butternut squash
• 1 tsp. olive oil
• 1 large sweet onion diced
• 4 strips bacon
• 8-10 fresh sage leaves
• 1 tsp. Cajun seasoning or to taste

Instructions

• Preheat oven to 400 degrees. Wrap sweet potatoes in foil and place on a shallow baking sheet. Slice butternut squash in half lengthwise and scoop out seeds. Drizzle cavity with a little olive oil and place cavity side up on same baking sheet.
• Bake for 45 minutes or until potatoes and squash are fork tender. Allow to cool for 10 minutes. Then peel and cut into bite-sized cubes.
• Meanwhile, cook bacon until crispy and remove to drain on paper towels. Add sage leaves to bacon drippings and cook until crispy, about 5 minutes. Remove to drain. Add diced onion to pan and cook until tender.
• Add diced sweet potato, butternut squash and 1/2 tsp. of Cajun seasoning to pan. Cook over medium high heat, turn frequently so all the flavors combine. Taste for seasoning and add as needed. Top with crispy bacon and sage leaves.

You knew I wouldn’t be able to resist sharing one more piece from Chris, one of his personal favorites.  Geisha stands about 4-inches tall.

My heart is bursting right now.  As of, February 11, 2015 My Cancer Kicking Warrior Chris has officially been declared IN REMIISSION.  Whoa.  We are all a bit speechless.  We never doubted, but cancer.  Cancer.

Fast forward. Chris is a figure painter. He paints within the realms of Masters.  And holds his own. This weekend, as he celebrated his first weekend back from that whole shitty cancer experience…he entered the annual Atlanta Show like nothing, in the past six months, has gotten in his way. And took home GOLD for Samurai Warrior and a special honor for his display of hope, courage, and joy.

The post Roasted Sweet Potato & Butternut Squash {with Crispy Sage & Bacon} appeared first on Lemony Thyme.

This dish is the love child of two farmers markets visits in one day.  I scored some gorgeous tomatoes at my morning market and sweet sea scallops from my evening market.  Then in my one mile drive home I came up with this recipe.  It’s that simple. 

Tomato Bacon Jam is made with simple ingredients that cook slowly until nice, thick and jammy.  I started the jam first so it had time to work it’s magic.  The longer you let it simmer the more the ingredients caramelize letting the flavors come to life.  Plan on a good 45 minutes.

While the jam was getting happy I started on the Herb Infused Grits.  For the cooking liquid, I combined cream, water and butter with sprigs of fresh sage and thyme.  I brought the herb liquid to a boil and then removed it from the heat and covered it, allowing the herbs to steep for 20 minutes or so.  When I was ready to prepare the grits I just removed the herbs, returned the liquid to a boil and whisked in the grits per the instructions.  The addition of the fresh herbs transformed our 5-minute quick grits into a savory goodness.

The final layer of this dish is perhaps my most favorite food, Sea Scallops.  While I love them any way they are served my favorite is to simply give them a good sear.

Here are a few tips to achieve perfectly seared sea scallops:

1. Be sure the scallops are thoroughly dry (pat with paper towels).
2. Preheat skillet over high heat; add 1-2 Tbl. high heat oil, such as sunflower or peanut.
3. Once the oil is hot (should be shimmering or just beginning to smoke), place scallops in skillet, spaced at least an inch apart.  Cook undisturbed for 1 1/2 minutes.  Use tongs to turn scallops and cook for an additional 1 1/2 minutes.
4. Do not overcook.  Scallops should be nicely browned on the tops and bottoms and translucent in the centers.

To serve, spoon herb infused grits onto plates.  Top with a couple spoonfuls of warm tomato bacon jam.  Place seared sea scallops on top. Sprinkle with snipped chives.  Watch your husband’s eyes fill with love.

All my best,
xo Libby

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Seared Sea Scallops {over Tomato Bacon Jam & Herb Infused Grits}

Author Libby with Lemony Thyme

Ingredients

• Tomato bacon jam recipe link in post

For the herb infused grits

• 2 cups water
• 1 cup cream
• 1 cup quick grits not instant
• 3-4 sprigs fresh herbs
• 1 Tbl. butter
• salt & pepper

For the sea scallops

• 1/2 – 1 lb. of sea scallops rinsed & thoroughly dried
• 1-2 Tbl. high heat oil such as canola, sunflower or peanut
• fresh chives for garnish

Instructions

• Prepare tomato bacon jam. Reserve.
• Meanwhile, in a medium saucepan combine water, cream, butter and fresh herbs. Bring liquid just to a boil, then cover and remove from heat. Allow herbs to steep for 15 – 20 minutes. When ready to prepare grits, remove fresh herbs and discard. Return cooking liquid to a boil. Gently whisk in grits and reduce the heat to simmer. Cook for 5 – 10 minutes or until grits are tender and creamy. Season with salt & pepper to taste. Reserve.
• Heat a heavy skillet over high heat. Add oil and once shimmering (almost smoking) place scallops in pan, at least 1-inch apart. Sear for 1 1/2 minutes, then turn over and sear 2nd side for 1 1/2 minutes. Scallops should nicely browned on the tops and bottoms and translucent in the center.
• To serve, spoon grits onto plates. Top with a couple of spoonfuls of warm tomato bacon jam. Place sea scallops on top. Sprinkle with snipped chives.

The post Seared Sea Scallops {over Tomato Bacon Jam & Herb Infused Grits} 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.

As I stepped out of my car I was greeted by the smell of bacon cooking.  I walked through the door and found a sack full of fresh from the garden potatoes on the counter. Loaded Potato Soup was about to be born. 

Start with a heavy sauce pan and cook bacon until crispy.  After removing the bacon to drain, add the diced potatoes and sautéed them until just tender, then remove them from the pan.

Into the pot add the butter, flour, milk and then gradually broth until the desired thickness is achieved.  The garlic and seasoning is adjusted to taste, then the potatoes are returned to the pan to simmer for 10 minutes.

Serve Loaded Potato Soup….loaded.  We like bacon, cheddar cheese, scallions and if we’re in the mood a dollop of sour cream.

Regardless of what time of year it is, soup is good for the soul.

All my best,
xo Libby

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Loaded Potato Soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 slices bacon cut into lardons (omit for vegetarian version and use 1 Tbl. olive oil)
• 2 lbs. potatoes diced
• 3 Tbl. butter
• 1/4 cup flour
• 4 cups milk
• 1-2 cups chicken or vegetable broth
• 2 garlic cloves minced
• 1/2 tsp. ground thyme
• 1/2 tsp. ground sage
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 scallions thinly sliced
• 1/2 cup cheddar cheese

Instructions

• In a large sauce pan, cook bacon until crispy. Remove from pan to drain, reserving drippings. Add diced potatoes and sauté over medium heat until just fork tender. Remove potatoes.
• Add butter to pan, once melted whisk in flour and cook for 2-3 minutes until bubbly. Whisk in milk and one cup of broth. Bring to a boil, stirring continuously. Add additional broth to achieve desired thickness. Add garlic, seasonings, and precooked potatoes. Simmer soup gently for 10 minutes or until potatoes are tender.
• Serve topped with crispy bacon, scallion slices, and shredded cheddar cheese.

The post Loaded Potato Soup 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.

Mushroom & Kale Quinoa Breakfast Bowl.

It was 52 degrees in our bedroom this morning.  Somehow opening a window ever so slightly seemed like a fine idea at bedtime.  Brrrr.  So while I lay snuggled deeply into my bed I did a mental inventory of the ingredients in my fridge and pantry.  If there was one thing that would get me out from under the covers, it was breakfast.

A nice warm breakfast bowl, like the kind they make at our local biscuit barn would certainly do the trick.  However, in an attempt to stay on track with my healthier eating…..I replaced the base of biscuits and gravy with my new bff quinoa.  You could easily substitute farro, barley, brown rice, or even oatmeal.

I prepared the quinoa my trusty way.  1 cup quinoa to 2 cups water.  Rinse quinoa in a fine mesh strainer for a minute or two.  Then combine with the water in a 1 1/2 quart saucepan.  Bring to a boil, then cover and reduce heat to low.  Simmer for 15 minutes.  Turn off the heat and allow to stand for 5 more minutes.  Do not lift the lid.  Fluff with fork before serving.

For veggies I diced up some carrot and onion, then trimmed up a good handful of kale and button mushrooms.

Or should I say BUTT-on mushrooms.  Too cute not to share.  I think this was my gentle reminder of why my healthy breakfast bowl was the right choice ;)

I sautéed the onion and carrot with some minced fresh sage leaves in a little Wild Mushroom & Sage EVOO until almost tender, then I added in the sliced mushrooms and allowed them cook down releasing their liquid.  I tossed in the chopped kale at the end wilting it slightly.  I seasoned the veggies with sea sat & freshly cracked pepper and removed them from the skillet while I fried my egg.

I drizzled my cooked quinoa with a little more olive oil and a sprinkling of salt & pepper.  Tossed that with my cooked veggies and topped of my breakfast bowl with a nice sunny-side up fried egg.

This hearty Mushroom & Kale Quinoa Breakfast Bowl was the perfect start to my chilly day and will carry me well into the afternoon.  What’s your favorite breakfast in a bowl?  I have so many favorites.  See below for a few others you might enjoy.

Print

Mushroom & Kale Quinoa Breakfast Bowl

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 426kcal

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup quinoa
• 1 cup water
• 1 large carrot fine diced
• 1 medium onion fine diced
• 4-6 fresh sage leaves minced
• 4 oz. button mushrooms sliced
• 1-2 cups kale trimmed of rough stems and chopped
• 2 Tbl. wild mushroom & sage olive oil or favorite, divided
• 2 eggs
• sea salt & freshly cracked pepper

Instructions

• Rinse quinoa in a fine mesh strainer for a minute or two. Then combine with the water in a 1 1/2 quart saucepan. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes. Turn off the heat and allow to stand for 5 more minutes. Do not lift the lid. Fluff with fork before serving.
• Saute carrot, onion and sage in one Tbl. olive oil over medium heat until almost tender, add mushrooms and allow to cook down so they release most of their liquid. Add kale and cook for 2-3 minutes until wilted. Season with salt and pepper, remove from skillet and reserve. Fry eggs in same skillet.
• To serve toss quinoa with olive oil and season with salt and pepper. Stir in sautéed veggies. Fill your favorite breakfast bowl, then top with fried egg.

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The post Mushroom & Kale Quinoa Breakfast Bowl appeared first on Lemony Thyme.