Sazón, which means seasoning in Spanish, is a staple in Latin cooking. When added to soups, stews, and rice dishes it brings a beautiful yellow color.

Sure, I could have gone to my local market headed down the International Foods isle and found the familiar yellow and orange box of Sazon packets.

However in this case, I had all the necessary ingredients already on hand!

Including Achiote (Annatto Seeds).

When I set out to make Arroz Con Pollo last week there were a few key ingredients I needed to purchase. Annatto Seed was one of them. This classic Latin Chicken & Rice recipe begins with an Achiote Oil that is infused with these vibrant seeds.

How beautiful is this isle of dried peppers and whole spices?! If you’ve seen an isle similar to this at your local Hispanic Market, there’s a good chance you can find Annatto Seed. It’s also readily available online.

I have a coffee grinder dedicated to spices. If it can turn whole cinnamon sticks or nutmeg seeds into powder, it can definitely handle annatto seeds.

Sazon Seasoning contains: garlic powder, oregano, coriander, cumin, ground annatto seeds, and salt. Note the store bought version will likely contain MSG, not something I’m a fan of. You can also control the sodium levels when you make homemade blends.

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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Homemade Sazon Seasoning Blend

Sazon, which means seasoning in Spanish, is a staple in Latin cooking. When added to soups, stews, and rice dishes it brings a beautiful yellow color.

Course Spices

Prep Time 5 minutes minutes

Ingredients

• 1 Tablespoon ground coriander
• 1 Tablespoon ground cumin
• 1 Tablespoon garlic powder
• 1 Tablespoon ground annatto seed
• 2 teaspoons dried oregano
• 1 teaspoon salt

Instructions

• Combine all ingredients. Store in a jar with a tight fitting lid.

The post Homemade Sazon Seasoning Blend appeared first on Lemony Thyme.

This all-purpose blend is a delicious way to season meats, vegetables, soups and stews. You’ll find this spice blend is a key ingredient in many Latin, Mexican, and Caribbean recipes.

You’ve likely seen it on the grocery store shelves in the Latin/Mexican section.

Making your own seasoning blends are a great way to use ingredients you likely already have on hand. Did you know most ground spices lose the majority of their flavor within a year? When’s the last time you cleaned out your spice cabinet? Hmmm, might be time for me to tackle that too!

So use up those spices by making time-saving blends instead of buying another jar.

This particular flavor enhancer can be sprinkled directly onto meat or vegetables as a dry rub before grilling or roasting. Sprinkled directly into soups and stews. It’s also fantastic when used to make a marinade with lemon juice and olive oil.

Adobo Seasoning contains: garlic powder, turmeric, oregano, cumin, salt and black pepper. It’s a key ingredient in Arroz Con Pollo (Latin Chicken & Rice). It’s not to be confused with Adobo Sauce which is a spicy pepper and tomato based sauce that’s big on flavor!

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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Homemade Adobo Seasoning Blend

Make a batch of Homemade Adobo Seasoning Blend to have on hand. This all-purpose blend a delicious way to season meats, vegetables, soups and stews.

Course Spices

Prep Time 5 minutes minutes

Ingredients

• 2 Tablespoons garlic powder
• 1 1/2 Tablespoons salt
• 1 Tablespoon dried oregano
• 1 Tablespoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon black pepper

Instructions

• Combine all ingredients. Store in a jar with a tight fitting lid.

The post Easy Homemade Adobo Seasoning Blend appeared first on Lemony Thyme.

I’m here to tell you it’s 100% true.

Start to finish you’ll be pouring Hollandaise over poached eggs or steamed asparagus or baked salmon in mere minutes.

And there are only 3 main ingredients! Life is good!

Hollandaise Sauce is one of the classic 5 mother sauces and definitely one you should master. So come along with me as we make this heavenly sauce.

Hollandaise Sauce Step 1 – Clarified Butter

Clarified butter is achieved by melting butter over medium low heat until hot and foamy but not boiling.

You see the white foam on top of the melted butter? Those are the milk solids which you’ll discard. You can either skim them off the top or strain them out as you pour your butter into the sauce.

Hollandaise Sauce Step 2 – Whip Egg Yolks With Lemon Juice

In the bowl of a food processor or blender add your egg yolks along with the lemon juice, salt and pinch of cayenne pepper.

You’ll want to whip this on high speed for 2 minutes.

Hollandaise Sauce Step 3 – Drizzle in the Clarified Butter

With the blender still running, slowly drizzle in the hot clarified butter. Discard the milk solids.

Beat the mixture on high until all the clarified butter has been added.

Hollandaise Sauce Step 4 – Adjust Seasoning to Taste

It’s as simple as that! Look at that creamy luscious goodness.

Perfection!

5 Minute Blender Hollandaise Sauce is rich and creamy with a nice lemony finish. It compliments eggs, steamed veggies and seafood so well.

Check out our newest recipe for Sweet Potato Eggs Benedict with Blender Hollandaise. Or perhaps you’d prefer Classic Eggs Florentine.

I don’t know about you but I’d love to find more time-saving stress-free tips. Drop me a comment below and share your favorites.

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

All my best,
xo Libby

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5 Minute Blender Hollandaise Sauce

5 Minute Blender Hollandaise Sauce is rich and creamy with a nice lemony finish. It compliments eggs, steamed veggies and seafood so well.

Course Sauce

Prep Time 5 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup unsalted butter cubed
• 3 egg yolks
• 1 lemon juiced about 2 Tablespoons
• 1/2 teaspoon salt
• pinch cayenne pepper

Instructions

• Make the clarified butter by melting butter over medium low heat until hot and foamy but not boiling. Skim and discard the white milk solids that form off the top.
• In the bowl of a food processor or blender add your egg yolks along with the lemon juice, salt and pinch of cayenne pepper. Blend at high speed for two minutes.
• With the blender still running, slowly drizzle in the hot clarified butter. Discard any remaining milk solids.
• Taste sauce and adjust seasoning to taste.

Recipe adapted from Julia Child

The post Stress Free 5 Minute Blender Hollandaise Sauce appeared first on Lemony Thyme.

Our first attempt at making ice cream in a Ziploc bag was the night I discovered Thin Mints in the freezer.  It was late.  For some reason we decided we couldn’t have one without the other.  The ice cream was a success. 

Monday morning at the water cooler I shared my story and was surprised to learn how few of my coworkers had heard of this quick & easy process.  So I’ve decided to join the ranks of many who have posted these 5 simple steps.

Step #1 – Gather Ingredients

Gather Ingredients (cream, sugar, vanilla, Kosher salt, quart & gallon Ziploc bags, crushed ice, towel)

Step #2 – Mix Ingredients

Mix Ingredients (combine cream, sugar and vanilla in quart sized Ziploc bag, seal well and shake gently to combine.  Slide quart bag inside gallon sized Ziploc bag then fill with ice and add 1/2 cup Kosher salt).

Step #3 – Shake

Shake (I called Batman to help with step #3.  The ziploc bag with ice/salt gets very cold, I suggest rolling it in a bath towel, then twisting the ends creating handles).  Now click here and prepare to shake, shake, shake.  Shake Your Booty.  Do this for about 10 minutes.

Step #4 – Check Cosistency

Check Consistency (if too soft, keep shaking.  When desired consistency is achieved turn bag inside out and scrape ice cream into a freezer container.  Keep frozen until ready to use).

Step #5 – Enjoy!

Enjoy!  (now is when you can add mix-ins like crushed Thin Mints, or chocolate chips, or sliced strawberries to name a few.  Or you can serve Homemade Vanilla Ice Cream with warm Peach Buttermilk Cobbler (which is how our second attempt came to be).

The post Homemade Ice Cream In a Ziploc Bag appeared first on Lemony Thyme.

You make homemade Quick Sauerkraut!

I mean why not, you’ve got this!

Quick Sauerkraut is so easy to make.

It’s literally cabbage, white vinegar, salt & water cooked down until the cabbage is tender, about 30 minutes. I added apple to bring another layer of tart flavor.

This recipe is adapted from Martha Stewart. She’s knows a thing or two about great recipes.

This dish makes a good bratwurst feel right at home! Hot off the grill with kraut and mustard sings of summer.

I grew up with sauerkraut and kielbasa. I think I remember my mom making it at least once a week. I wasn’t a huge fan then, but I sure love a good kraut now!

Little did I know at the time that sauerkraut is really good for you. It’s nutritious and loaded with probiotics and vitamin K2. It can also aid with digestion. Mom knows best!

Besides – having homemade sauerkraut on hand (stores in fridge for up to two weeks) gives you ample opportunity to make The Classic Reuben Sandwich or Hot Reuben Dip!

Two of my favorite recipes.

Next time impress your friends and family with a from scratch sauerkraut recipe. They’ll taste the difference!

I’d love for you to share a comment below or on our social media pages @LemonyThyme. xo Libby

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Quick Sauerkraut {with Apples}

In about 30 minutes you'll be serving your friends and family homemade Sauerkraut that will be the star of the show!

Course Side Dish

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Author adapted from Martha Stewart

Ingredients

• 1 small head green cabbage halved, cored and thinly sliced
• 1/2 cup distilled white vinegar
• 1 Tbl coarse salt
• 1 granny smith apple peeled, cored and julienned

Instructions

• In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water. Cover and cook over medium heat, stirring occasionally for 15 minutes. Add apple and cook an additional 15 minutes. Serve warm and enjoy!

The post Quick Sauerkraut {with Apples} appeared first on Lemony Thyme.

Move over cauliflower and Brussels sprouts, broccoli is making a comeback in this house!

Oven roasted, crispy-edged, parmesan-crusted, lemon-zested broccoli is THE best!!

You can serve it as an appetizer (hello…roasted Brussels sprouts are on nearly every appetizer menu).

You should definitely make it your go-to side dish. And Crispy Roasted Broccoli is more than happy stealing the show for any vegetarian meal!

If you generally cook one head of broccoli, make it two. If two is your go-to you’ll want 3 or even 4 heads.

Trust me.

You’ll want to dig in as soon as it’s out of the oven and this Crispy Parmesan Roasted Broccoli will disappear in a hurry.

To begin, cut broccoli into medium to large sized florets.

Drizzle a large baking sheet with a few tablespoons of extra virgin olive oil, then sprinkle with shredded parmesan cheese and black pepper.

Place florets in a single layer on prepared baking sheet, drizzle with a little more olive oil and a sprinkle of salt and pepper.

Roast at 450 degrees F. for 15-20 minutes until edges begin to brown.

Best served fresh from the oven, lightly sprinkled with lemon zest and shredded parmesan cheese. Hand everyone a fork and dig in or serve as your new BFF side dish!

Crispy Parmesan Roasted Broccoli is special.

Seriously, even our kids can’t get enough of it.

There’s something magical that happens to veggies when roasted in the oven. Those caramelized edges, tender centers, and almost nutty flavor (thanks to the parmesan) make this veggie a new favorite!

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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Crispy Parmesan Roasted Broccoli

There's something magical that happens to veggies when roasted in the oven. Those caramelized edges, tender centers, and almost nutty flavor (thanks to the parmesan) make this veggie a new favorite!

Course Appetizer, Side Dish

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pound fresh broccoli cut into medium sized florets
• 4 Tablespoons extra virgin olive oil divided
• 1/3 cup finely shredded parmesan cheese divided
• freshly cracked black pepper
• salt
• lemon zest and shredded parmesan cheese to serve

Instructions

• Preheat oven to 450° F. Drizzle 2 Tbl. olive oil onto a large rimmed baking sheet. Sprinkle with 1/4 cup shredded parmesan cheese and freshly cracked black pepper. Top with single layer of broccoli florets. Drizzle with remaining olive oil, parmesan cheese, salt and pepper.
• Roast broccoli in oven for 15 minutes or until edges begin to brown. Remove from oven and transfer to a serving bowl. Sprinkle with lemon zest and shredded parmesan cheese. Best served immediately.

The post Crispy Parmesan Roasted Broccoli appeared first on Lemony Thyme.

The simple spice blend delivers bold balanced flavor.

The Spice Rub Ingredients

The rub consists of equal parts: salt, granulated garlic, dried oregano & thyme, ground cumin & coriander.

Just a few ingredients deliver maximum flavor in this recipe.

The Cooking Method

You’ll sear the Spice-Rubbed Pork Tenderloin on all sides in a hot cast-iron or oven-proof skillet. The tenderloin is then finished in the oven for another 5 minutes or so.

As with all meat you’re roasting, searing, or grilling – allow it to rest before slicing.

That’s it. So simple and ready to be served in less than 30 minutes.

The Quick & Easy Results

This spice blend delivers a beautifully seasoned savory pork tenderloin, but not spicy hot. You can almost identify each of the spices yet they are so savory and balanced.

I like to serve Spice-Rubbed Pork Tenderloin over a bed of arugula & herbs, a touch of lemon zest and our favorite Fresh Herb Vinaigrette.

This dish is a great no-fuss weeknight meal that could easily be served for Sunday dinner.

However, I love it best the next day. It’s great in sandwiches too. The pork remains juicy and the flavors are just as bold and wonderful, making it a great meal-prep lunch box option.

We’ve also used this same spice blend on chicken thighs and whole roast chicken.

Winner winner!

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

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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Spice-Rubbed Pork Tenderloin

This spice blend delivers a beautifully seasoned savory pork tenderloin, but not spicy hot. I like to serve Spice-Rubbed Pork Tenderloin over a bed of arugula & herbs, a touch of lemon zest and our favorite Fresh Herb Vinaigrette.

Course Main Course

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For Spice-Rubbed Pork Tenderloin

• 1 1 lb. pork tenderloin
• 1 teaspoon granulated garlic
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 Tablespoon olive oil

For Arugula & Herb Salad

• 6 cups baby arugula (about 16 ounces)
• 1 cup fresh herb leaves (such as parsley, basil, cilantro, dill)
• 2 teaspoons fresh lemon zest
• 1 cup Fresh Herb Vinaigrette Recipe link in post

Instructions

For Spice-Rubbed Pork Tenderloin

• Preheat oven to 450° F. Combine the seasonings and rub liberally into pork tenderloin, coating all sides. Heat olive oil in a cast-iron or oven-proof skillet over high heat, sear pork tenderloin on all sides until nicely browned, about 3-4 minutes per side. Transfer to oven and roast until pork reaches an internal temperature of 145° F, about 5 minutes. Allow to rest for 5 minutes before thinly slicing.

For Arugula & Herb Salad

• On a serving platter or large salad bowl, make a bed of fresh arugula and herbs, then sprinkle with lemon zest. Place thinly sliced pork tenderloin on top and spoon fresh herb vinaigrette over pork and greens.

The post Quick & Easy Spice-Rubbed Pork Tenderloin appeared first on Lemony Thyme.

Did you know that Guacamole is one of the most popular Super Bowl snacks?! Right up there with Chicken Wings! But it’s been around long before the big game ever took place. Guacamole dates back to the 1500’s and due to its nutritional value was a staple in the Aztec diet, although they called it āhuacamolli – which translated means “avocado sauce.”

Everyone has their favorite version of this smashed avocado dip. I like to use lemon juice, however lime juice is more traditional. You won’t find onion in this version (not everyone in our house is an onion fan) but you will find finely diced jalapeño, along with fresh cilantro and cumin. The finished product has a nice bright flavor and pairs very well with chips or dolloped on top of your favorite tacos!

When we were in Mexico we ordered table side Guacamole with almost every meal. Fresh ingredients bursting with the right balance of citrus and spice.

Here are a few colorful pictures from our trip…

The post My Go-To Guacamole Recipe appeared first on Lemony Thyme.

First and foremost, Happy New Year!! We are looking forward to a delicious year ahead.  New Year’s Day may seem like an odd time to post a recipe for Homemade Buttermilk Biscuits.  I’m guessing a good number of you (and me) are launching resolutions today, likely containing at least one involving health and wellness. Am I right?

It’s just that I have been really working to perfect homemade biscuits over the past year.  On Christmas Eve, my work mates and I had the most incredible brunch.  We all decided the day before that we would bring in some ingredient from our fridge or pantry. No one needed to go to the grocery store, just bring what you have.  We had homemade crepes with Nutella and strawberries, scrambled eggs, bacon, sausage, cheesy grits casserole, home fries, toast, cantaloupe, homemade biscuits and sausage gravy, and the biggest veggie frittata you could imagine.  All prepared in our office break room.

A work family that cooks together, sticks together.

Did I mention we wore our pj’s to work that day too?  Ho, ho, ho!!

So after this Homemade Buttermilk Biscuits recipe passed the test at the office and this morning’s batch sealed the deal, I knew I was ready to put it out there.  These are buttery biscuits, with crispy bottoms & edges, and flaky insides.  They are incredible under sausage or bacon gravy.  Make one heck of a vehicle for a bacon, egg and cheese biscuit.  And my personal favorite, those flaky nooks are begging for soft butter and a drizzle of honey.  Oh my my!!

I think the key to making great biscuits is your ingredients and mixing bowl must be cold.  In fact your butter needs to be frozen, as in over night in the freezer, frozen.  Keeping your ingredients cold makes for nice flaky biscuits, instead of those dry ones.  You know the ones.

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Homemade Buttermilk Biscuits

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 8 -10

Ingredients

• 2 cups self-rising flour
• 2 Tbl. brown sugar
• 1/2 tsp. salt
• 1 stick frozen butter
• 1 cup buttermilk very cold
• 1/4 cup heavy cream very cold
• melted butter for brushing tops

Instructions

• Preheat oven to 450 degrees. Line baking sheet with parchment paper. Place buttermilk, cream and medium sized metal bowl in freezer for 10 minutes.
• Using a box grater, grate frozen butter onto a paper plate. Remove bowl from freezer, add flour, brown sugar and salt. Whisk to combine.
• Add grated butter to flour. Using a pastry cutter, combine butter with flour until mixture appears crumbly. Make a well in the center of the flour. Pour in buttermilk and cream. Using pastry cutter, gently fold flour into cream until just combined. Don’t overwork the dough.
• Generously flour your work surface. Turn dough out onto counter and sprinkle with a little flour. Turn edges of dough in toward center just a few times. Pat into a rectangle about 1 1/2 inches thick. Using a 2-inch biscuit cutter, cut into the dough and lift without twisting. Place onto prepared baking sheet one-inch apart.
• Bake for 12 minutes or until tops are golden brown. Remove from oven and brush with melted butter.

Notes

Butter should be frozen overnight. I also put the mixing bowl, buttermilk and cream in the freezer for 10 minutes before beginning.

The post Buttermilk Biscuits appeared first on Lemony Thyme.

I can make Homemade Slider Buns.  So what am I waiting for?

And just like that I had pulled the 6 ingredients from the fridge and pantry and was on my way.

This Homemade Slider Bun recipe is an Eat Out of the Fridge/Pantry Recipe.  And out of necessity (freezer and pantry doors are bulging), I made two fantastic slider recipes.  Korean Pork & Kimchi Sliders and Buffalo Shrimp Sliders with Cool Ranch Sauce coming soon.

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Homemade Slider Buns

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 16

Author adapted from Taste of Home

Ingredients

• 2 Tbl. active dry yeast
• 1 cup plus 2 Tbl. warm water 110-115 degrees
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 egg
• 1 tsp. salt
• 3 – 3 1/2 cups all-purpose flour
• sesame or poppy seeds for topping optional

Instructions

• In a large bowl dissolve yeast in warm water. Whisk in vegetable oil and sugar. Allow to rest for 5-minutes.
• Preheat oven to 425 degrees.
• Add the egg, salt and enough flour to form a soft dough (I used about 3 1/4 cups).
• Turn out onto a well floured surface and knead for 3-5 minutes until smooth and elastic. Divide into 2 balls; then cut each into 8 smaller balls. Do not allow to rise. Place 3-inches apart on parchment lined baking sheets, cover and allow to rest for 10 minutes. Sprinkle tops with sesame or poppy seeds, optional.
• Bake for 8-10 minutes or until golden brown. Cool on wire racks.

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