Of all the ways to transform a boring piece of chicken breast, Monterey style is a surefire move towards flavor wow!

I mean…chicken, bbq sauce, bacon, cheese, diced tomato, and your favorite aromatics. Quintessential ‘Layers of Flavor.”

The original Cobb Salad was born one late night in the kitchen of Hollywood’s Brown Derby restaurant. Back in in 1937, owner Robert Cobb had a late-night hankering for a satisfying meal. He began pulling readily available ingredients into a bowl. This kitchen sink salad was promptly added to the menu and became a runaway hit!

EAT COBB:  Eggs, Avocado, Tomato, Chicken, Onion, Bacon, Blue Cheese.

There are so many wonderful adaptations to the original Cobb Salad version. Here’s how I build a Monterey Chicken Cobb Salad!

Clearly we’ve transformed boring chicken breasts with all these wonderful toppings.

Now let’s transform the salad! This is your chance to add your favorite ingredients. The Cobb Salad is a great way to use up leftovers.

At the same time the Cobb Salad was gaining in popularity, so was the table-side preparation. This type of dining experience was catching on quickly. It’s what we fondly refer to as dinner and a show. Today, as we find ourselves eating in vs. dining out, any opportunity to serve a meal family-style is welcomed in this house.

Monterey Chicken Cobb Salad is a family favorite that even your most challenging eaters will enjoy!!

Love the Monterey flavors check out Monterey Loaded Nachos Fries and the Monterey Chicken Grilled Cheese Sandwich.

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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Monterey Chicken Cobb Salad

Monterey Chicken Cobb Salad is a family favorite that even your most challenging eaters will enjoy!!

Course Main Course

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the Monterey Chicken

• 3 boneless skinless chicken breasts, about 2 pounds
• 6 Tablespoons hickory bbq sauce or favorite
• 6 slices bacon cooked crispy
• 3/4 cup shredded Monterey Jack cheese
• 1 Roma tomato diced
• 1 scallion thinly sliced
• 1 jalepeno finely diced

For the Salad

• 8-10 cups lettuce chopped
• 3 hardboiled eggs quartered
• 2 avocado diced
• 2-3 Roma tomatoes diced
• 3 scallions thinly sliced
• 2 corn on the cobb roasted, kernels removed from cobb
• 6 strips bacon cooked crisp, chopped
• 1 cup shredded Monterey Jack cheese

For the Chili Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayonaise
• 2 Tablespoons fresh chives (or parsley) minced
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• pinch black pepper

Instructions

For the Monterey Chicken

• Preheat oven to 350 degrees. Grill chicken breasts until almost done (about 155 degrees).
• Top each grilled chicken breasts with a schmear of bbq sauce, two slices of crispy bacon and a handful of shredded cheese. Place in oven for 10 minutes or until cheese is melted and bubbly and chicken registers 165 degrees.
• Remove from oven and sprinkle with diced tomato, jalapeno and scallion. Allow to rest for 5 minutes before slicing.

For the Chili Ranch Dressing

• Combine all ingredients. Chill until ready to serve.

For the Salad

• Place all salad ingredients on large platter. Top with sliced Monterey Chicken and drizzle with Chili Ranch Dressing.

The post Monterey Chicken Cobb Salad appeared first on Lemony Thyme.

Looking for some great Pub Food ideas or game day snacks?! These nacho-style kettle chips are a fan-favorite at our house.

After enjoying these tangy chips at restaurants for years it was time to recreate them at home! They are so delicious and could not be easier to make. Did I mention they’re addicting too?!

Start with a bag of your favorite kettle chips – you know the extra crunchy, super sturdy kind.

We’re big fans of Cape Cod Kettle Cooked Potato Chips!

Spread them on a baking sheet and warm them in the oven for 5 minutes. This will get your chips happy and ready to be loved!

Layer them with this super easy Homemade Blue Cheese Dressing and blue cheese crumbles.

Then sprinkle the mountain of Blue Cheese Chips with crispy bacon, diced tomatoes and green onions! It’s kind of a nachos wedge salad lovefest! You can totally mix up the toppings and even the cheeses.

With football season about to get into full swing, we can’t have enough fun & easy appetizer recipes in our rotation. We served these on Super Bowl Sunday and they were a hit!

Check out our collection of Hot Party Dips for some recipe inspiration!

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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Blue Cheese Chips with Crispy Bacon for the Win!

Sprinkle the mountain of Blue Cheese Chips with crispy bacon, diced tomatoes and green onions! It's kind of a nachos wedge salad lovefest!

Course Appetizer, Snack

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 8 ounce bag Kettle Chips I used Cape Cod brand
• 4 strips bacon cooked crispy and chopped
• 1 cup blue cheese dressing recipe link in post
• 4 ounces blue cheese crumbles
• 2 scallions thinly sliced
• 2 roma tomatoes diced

Instructions

• Preheat oven to 425° F. Spread kettle chips on a baking sheet and warm in oven for 5 minutes. Layer with blue cheese dressing and blue cheese crumbles. Top with chopped crispy bacon, sliced scallion and diced tomatoes.

The post Blue Cheese Chips {with Crispy Bacon} for the Win! appeared first on Lemony Thyme.

Because everyone should have a Homemade Blue Cheese Dressing recipe tucked up their sleeve!

We’re going to use relatively few words and cut to the chase.

Homemade is better.

The flavor is better.

It’s better for you.

And you have a better chance of winning that second date.

It’s that good!

Dressing Ingredients

Let me give you a quick ingredient breakdown. The base of this dressing is a combination of mayonnaise, sour cream, buttermilk and white vinegar. Fresh snipped chives and/or parsley, garlic powder, salt and pepper are your flavor enhancers. Blue cheese is the star of the show.

Let me add that I’ve been on a Gorgonzola kick lately! Gorgonzola is a type of Italian blue cheese made with whole cow’s milk. Similarly, Roquefort is also in the blue bleu cheese family but rooted in France. I must admit that as a kid I often referred to Roquefort as “dirty sneaker cheese.”

Hey, taste buds evolve!

You Do You!

It’s totally up to you how thick you want to make your Homemade Blue Cheese Dressing. You can adjust the base ingredients accordingly and you can give it a whiz in the food processor.

When to use Homemade Blue Cheese Dressing

For an Iceberg Wedge Salad I like a nice thick dressing that hangs onto to the lettuce.

For our Blue Cheese Chips {with Crispy Bacon} I’m looking for more of a drizzle so I add a little more buttermilk.

Buffalo Chicken Wings and this dressing are a match made in heaven!

This savory dressing is super creamy with just the right amount of blue cheese zing. It’s delicious and worthy of a game-day debut!

I’d love for you to comment below. Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

All my best,
xo Libby

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Homemade Blue Cheese Dressing

The base of this dressing is a combination of mayonnaise, sour cream, buttermilk and white vinegar. Fresh snipped chives, garlic powder, salt & pepper are your flavor enhancers. Blue cheese is the star of the show.

Course Dressing

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 Tablespoons buttermilk
• 1 Tablespoon white vinegar
• 2 Tablespoons snipped fresh chives and/or fresh parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon fresh cracked black pepper
• 1/2 cup blue cheese crumbled

Instructions

• Combine all ingredients, except blue cheese. Whisk to combine. Fold in blue cheese. For a thinner consistency add 1-2 Tablespoons of buttermilk or pulse several times in a food processor. Store in refrigerator for up to one week.

The post Homemade Is Better Blue Cheese Dressing appeared first on Lemony Thyme.

When you have family from New Orleans come into town during Crawfish season, it can only mean one thing!

We’re having a Crawfish Boil!!

And what a glorious boil we had.

But in the end, that 40 pound sack of crawfish was more than we could eat in one sitting and that’s how Crawfish Étouffée came to be.

The Crawfish Boil

I’m no expert on Crawfish boils, I’ll leave that to my husband’s side of the family.

But I have learned that there’s a system and precise timing and incredible layers of flavor building in that gigantic pot!

• Start with a rolling boil of crawfish boil seasoning
• Add in the potatoes
• Followed by heads of garlic, celery, onions and lots of lemons
• Then add the corn on the cob, mushrooms and then finally the crawfish
• Cook the crawfish for 5 minutes
• Extinguish the flame and allow the pot to rest while the mixture soaks in the spicy seasonings
• If I recall correctly our soak was 20 minutes.

We all sat (or stood – apparently that’s a crawfish boil thing too) around our paper lined table peeling and eating and laughing and enjoying the first chance to be together in over a year.

The last time we saw this NOLA crew was at Mardi Gras 2020, just before covid sent us into lockdown.

It was a bit like a scene from Forest Gump!

We sat around the table peeling the last mountain of tiny shellfish trying to decide what ‘crawfish’ dish we would make the next day.

So many choices, but looking into the beautiful bowlful of tail meat it was declared, we shall make Crawfish Étouffée.

The Crawfish Étouffée

We read dozens of étouffée recipes, including several in Nick’s beloved “Talk About Good” cookbook that belonged to his grandmother.

In the end we incorporated a little of this and a little of that to come up with our own version of Crawfish Étouffée.

The Process

Like many Cajun or Creole dishes you begin with a roux made with flour and fat.

Traditionally Cajun and Creole roux is made with oil which allows it to cook longer developing the deep rich color. Because I wanted to keep this dish ‘lighter’ I opted for butter which is used in the French version.

Our target was ‘peanut butter’ color and if roux came in a dozen shades we’d be somewhere near the middle.

Making a roux takes patience and a good stirring arm. It’s meant to be a slow process to allow the incredible flavor to build. We used 1/4 cup flour and 1/4 cup of butter and ours took about 15 minutes, cooking over low heat.

Meanwhile (aka while Nick stirred the roux), I sautéed the Holy Trinity, equal parts of diced celery, onion, and green bell pepper – we used one cup of each and 2 cloves of chopped garlic.

Recipe note: to all my cajun family and friends please don’t scold me, but I don’t like green bell peppers and more importantly they don’t like me. So I replaced bell pepper with diced poblano pepper and they worked beautifully.

Once the roux reaches the desired color, its stirred into the tender sautéed veggies, along with one cup of chicken broth and a tablespoon of chopped fresh parsley.

This mixture is brought to a gentle boil, then reduced to low before folding in the the crawfish meat. We had exactly one pound of crawfish tails leftover, which was the perfect amount for 4 servings of Crawfish Étouffée.

While crawfish tails plucked from a giant pile sitting on your backyard picnic table is preferred, for this dish you can replace freshly boiled crawfish meat with a pound of frozen crawfish tails or shrimp, both of which are readily available.

They won’t come seasoned so you’ll need to add cajun seasoning when you add in the broth.

How to Serve Étouffée

We served our Crawfish Étouffée over white rice topped with a generous sprinkle of sliced green onions.

The tender crawfish tails are bursting with cajun spices! However, the buttery roux and veggies balanced the heat.

I can’t wait for our next crawfish boil, but I’m equally excited to see what crawfish recipe we try next.

There’s crawfish bisque, crawfish pie, crawfish gumbo, fried crawfish, creole crawfish, jambalaya with crawfish…..

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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Crawfish Étouffée

The tender crawfish tails bursting with cajun spices were balanced by the buttery roux and veggies. The perfect post-crawfish boil meal.

Course Entree

Cuisine Cajun

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Crawfish Etouffee

• 1/4 cup all-purpose flour
• 1/4 cup butter
• 1 Tablespoon olive oil
• 1 cup diced yellow onion
• 1 cup diced celery
• 1 cup diced green bell pepper or substitute fire roasted poblano pepper (skin removed)
• 2 cloves garlic minced
• 1 cup chicken broth
• 1 Tablespoon fresh parsley finely chopped
• 1 pound seasoned crawfish tails add 1 teaspoon cajun seasoning if using frozen
• salt & pepper to taste

To Serve

• 1 1/2 cups uncooked basmati rice prepared according to package instructions
• 2 green onions thinly sliced

Instructions

For Crawfish Etouffee

• Melt butter in a skillet over low heat. Stir in flour, continue stirring until roux reaches the color of peanut butter. Note: the roux will continue to cook in pan if you're not using immediately.
• Meanwhile, saute onion, celery, green pepper and garlic in 1 tablespoon olive oil over medium-high until tender. Add cooked roux to veggie mixture along with one cup chicken broth and fresh parsley. Bring to a gentle boil and stir to combine. Reduce heat to medium-low and fold in crawfish tails. Cook for 2-3 minutes until heated through. Season with salt & pepper to taste.

To Serve

• Serve Etouffee over cooked white rice with a generous sprinkle of sliced green onion.

Here are a few pics from Mardi Gras 2020.

The post Crawfish Étouffée & A Crawfish Boil appeared first on Lemony Thyme.

They are a hearty fill-you-up meal that eat like nachos. They also happen to be a fantastic way to use up your favorite leftover chili from the weekend.

And I call that winning!

Sweet Potato fries are the perfect pairing for a chili topping. The flavors meld so well together. For this recipe you can make your own Sweet Potato Fries or simply use frozen.

There is no shame in frozen French fries and these from ALEXIA are pretty darn good!! They bake up nice and crispy. The perfect base for your favorite chili and lots of cheesy goodness!

Now when it comes to the ‘Chili’ in these Sweet Potato Chili Cheese Fries – you can use your favorite or choose one of ours here. We have meaty chili, vegetarian chili, spicy chili, heart healthy chili. You pick.

When building your chili cheese fries, don’t skimp on toppings. We chose cheddar cheese, but Pepperjack or Monterrey Jack would be amazing! Fresh cilantro and sliced avocado are a must too!

Wrap me in a cozy blank, with a new Netflix series on the tv, and a plate of these Sweet Potato Fries and I’ll be one happy camper.

Is this the right time to ask…. What are you watching on Netflix right now? We’re always up for suggestions! Admittedly I was late to the Netflix game and only began to understand ‘binge watching’ about a year ago. I get it now ;-)

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

All my best,
xo Libby

The post Addicting Chili Cheese Sweet Potato Fries appeared first on Lemony Thyme.

While the guest list will be dramatically reduced, the enthusiasm will remain high and the food options plentiful.

As we started to kick around new and old-favorite recipe ideas for Sunday’s big game, we took a moment to reflect.

We’re likely not to pack our living room with dozens of screaming fans any time soon.

How we scale, prepare and serve dishes has and will continue to change.

So for those of you folks like us who love to cook and entertain….we’re in this together.

That’s when we decided to take our beloved dip and turn it into individually portioned Walking 7-Layer Mexican Dip!

Remember Walking Tacos served in single-serving bags of chips?!

Which reminds me… have you seen the pictures on social media of Jarcuterie?!! Mini mason jars filled with skewers of meats and cheeses, fruits and veggies, savory and sweet.

Simply Brilliant!

Our Walking 7-Layer Mexican Dip goes like this:

• Begin with 12 wide-mouth 8 ounce mason jars.
• Layer 1: Refried Beans (the smooth restaurant style works best) piped into the bottom of each jar.
• Layer 2: Guacamole
• Layer 3: Sour Cream & Cream Cheese with Taco Seasoning (also in piping bag).
• Layer 4: Shredded Cheese
• Layer 5: Diced Tomatoes
• Layer 6: Sliced Black Olives
• Layer 7: Sliced Scallions

Recipe Note: cover each jar and refrigerate until ready to serve. Preferably serve within 24 hours but will keep in refrigerator for up to 3 days.

Best served with Tostitos or Fritos SCOOPS.

If you have any leftover fixings grab yourself a small bowl and layer away, there should be no wasted ingredients.

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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Walking 7-Layer Mexican Dip

Without question, 7-Layer Mexican Dip should be included in your Game Day appetizer spread. While the guest list may be dramatically reduced, the enthusiasm will remain high and the food options plentiful.

Course Appetizer

Servings 12

Ingredients

• 1 16-ounce can Refried Beans smooth restaurant style
• 8 ounces sour cream
• 4 ounces cream cheese softened
• 2 Tablespoons taco seasoning
• 1 cup guacamole
• 8 ounces Colby Jack cheese shredded
• 2 Roma tomatoes diced
• 1 2.25 ounce can sliced black olives about 1/2 cup
• 3 scallions thinly sliced

Instructions

• Begin with 12 8-ounce wide mouth mason jars. Stir refried beans in a bowl to make them smooth, then transfer to a quart sized storage bag or piping bag. Combine sour cream, softened cream cheese and taco seasoning until well blended then transfer to a quart sized storage bag or piping bag.
• Pipe about a 1/2" layer of refried beans into the bottom of each mason jar. Next top each with a spoonful of guacamole, then pipe a layer of sour cream mixture. Sprinkle shredded cheese on top of sour cream, followed by diced tomatoes, sliced black olives and scallions.
• Store in refrigerator prior to serving. Best served with Tostitos or Fritos Scoops. Note: If you have any remaining ingredients you can make additional jars or layer into a small bowl.

The post Walking 7-Layer Mexican Dip appeared first on Lemony Thyme.

It was the perfect side dish for our Jamaican themed dinner.

Thank you to my friend the internet for providing me seemingly endless opportunities to explore culinary cultures from around the world. In my quest for finding the perfect Jamaican side dish I came upon the “rundown” which gets its name from cooking down coconut milk with aromatics like scallion, onion and scotch bonnet peppers.

To get all the feels for this recipe check out this video by Cook Like a Jamaican.

This vegetarian recipe is very versatile and requires minimal effort. It’s a chance to incorporate the contents of your veggie bin that are begging for their chance to shine.

You are going to love this fragrant coconut milk broth. As it cooks down the milk thickens and the dish becomes a healthy no-fuss veggie stew.

Jamaican Vegetable Rundown gets it’s heat from the scotch bonnet pepper. I’ve learned to simply cut the pepper in half or leave it whole for a slightly milder result. Hot or not, the broth is so flavorful and pairs perfectly with Jamaican Red Beans & Rice and our Jamaican Jerk Turkey Tenderloin.

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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Jamaican Vegetable Rundown

Jamaican Vegetable Rundown is a savory veggie stew simmered in luscious coconut milk. It was the perfect side dish for our Jamaican themed dinner.

Course Side Dish

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 Tablespoon butter or ghee
• 1 small onion chopped
• 3 scallions sliced
• 1 small scotch bonnet pepper halved
• 3 sprigs fresh thyme
• 1 medium zucchini cut in half lengthwise, then large julienne
• 1 medium yellow summer squash cut in half lengthwise, then large julienne
• 1 cup broccoli florets
• 1 cup carrots julienned
• 2 roma tomatoes quartered
• 1 1/2 cups unsweetened coconut milk
• salt & pepper to taste

Instructions

• In a large skillet, melt butter. Add onion, scallions, and scotch bonnet pepper. Saute until onion is translucent.
• Add all remaining vegetables, except tomatoes, and saute over medium-high heat 7-10 minutes until just tender.
• Add the tomatoes and coconut milk to vegetables and simmer until milk is slightly thickened. Season with salt and pepper to taste.

The post Jamaican Vegetable Rundown appeared first on Lemony Thyme.

This Coconut Shrimp Fried Rice is bursting with fresh coconut flavor (and all the other reasons we love fried rice).

Coconut lovers unite!

This also happens to be the first NEW recipe published on Lemony Thyme in a really long time. It took spotting these young coconuts at a local farmers market to bring me back!

It was a couple years ago while having dinner in a little Vietnamese restaurant that this recipe inspiration was born.

Imagine my delight when my order of shrimp fried rice arrived table side peaking out of a fresh young whole coconut. I was smitten before taking the first bite.

Flash forward to this past weekend when Nick and I experienced the Dekalb Farmers Market for the very first time!

This place is insane in the best way.

They have the most gorgeous (and often exotic) produce from around the world and on this particular Saturday they had a mountain of young whole coconuts begging to come home with us.

Coconut Shrimp Fried Rice

The layers of flavor in this dish are incredible.

• Begin with cooking the rice in coconut milk and fresh-from-the-coconut water
• Stir-fry rice in a little sesame oil
• Add all your favorite fried rice ingredients. Shrimp of course, but also carrots, scallion, egg, and soy sauce (I use coconut aminos).

Everything comes together quickly and is ready to be served in what I’ve now named Coconut Tandoori Ovens.

How To Open a Young Coconut

We made a video on how to open a young coconut. Check it out here —>

https://youtu.be/tPNKVlN0KsY

Young coconuts are full of delicious coconut water (bonus) and tender coconut meat that you can scrape into bites of your Coconut Shrimp Fried Rice!

And it’s amazing how nice and hot the rice stays in these individual serving ‘ovens’.

A few pics of the Dekalb Farmers Market glorious produce…

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Coconut Shrimp Fried Rice

This Coconut Shrimp Fried Rice is bursting with fresh coconut flavor (and all the other reasons we love fried rice).

Course Main Course

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 each whole young coconuts
• 2 cups Jasmine rice rinsed
• 1 14 oz can coconut milk
• 2 cups coconut water
• 1 tsp salt
• 2-3 Tbsp sesame oil
• 1 pound small-medium raw shrimp peeled & deveined
• 1 cup carrot fine diced
• 3 each scallion thinly sliced
• 3 each eggs beaten
• 2-3 Tbsp coconut aminos or Soy Sauce
• salt & pepper to taste
• cilantro to garnish

Instructions

For the Coconuts

• Remove tops of coconuts leaving a 3-4 inch opening. Reserve coconut water. See video link in post.

For the Rice

• Rinse rice until water runs clear. Bring coconut milk and coconut water to a boil in a medium sauce pan, add rice and salt. Stir and reduce heat to low, cover and simmer for 15 minutes. Turn off heat and allow to rest undisturbed for 5 minutes. Fluff with fork. Can be made a day or two in advance.

For the Fried Rice

• Heat wok or large skillet over high heat. Add 2 Tbl. sesame oil and swirl to coat pan. Add carrots and scallion and saute 2 minutes.
• Add cooked rice and season with coconut aminos/soy sauce. Push rice to sides of wok creating a well in the middle.
• Add remaining 1 Tbl. sesame oil to center of pan, pour in beaten eggs and allow to set briefly before scrambling until cooked. Fold scrambled eggs into rice. Season with salt & pepper to taste.
• Spoon fried rice into prepared coconuts. Sprinkle with cilantro. Serve immediately and enjoy!

The post Coconut Shrimp Fried Rice {served in young coconuts} appeared first on Lemony Thyme.

Egg Fu Yung

Yesterday at the office we celebrated The Egg.  With Brunch.  We called it our Good Friday Eggstravaganza.  I’m sure you’re picking up on the fact that we love to cook and bake and eat together, it’s how we Share the Love.  All while working hard to meet a sales goal.  It’s a delicate balance but one we manage quite well.

We had homemade egg drop soup, hash browns & eggs, homemade Easter Pop Tarts in the shape of eggs (and bunnies), and chocolate eggs.

We had heavenly Cinnamon roll cake, deviled eggs, Eggo waffles with syrup, marshmallow eggs, and Pork Egg Fu Yung.

It was a wonderful assortment intended to be brunch that spanned most of the day.  We even had an egg toss and egg/spoon races to work off the Eggstravaganza.  And yes, on this last day of the month, we met our sales goal!!

I made Egg Fu Yung at the request of a co-worker who, as it turns out, has the same obsession with this dish…previously reserved for Chinese Restaurant dining.  We have agreed…we will never order it in a restaurant again.  It is so easy to make at home without the added MSG and deep fried ugh.  Not that deep fried ugh doesn’t have it’s place, but I can assure you we felt none of the typical Chinese Food hangover that comes from eating way too much sodium and…ugh.

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Egg Fu Yung {Share the Love}

Cuisine Chinese

Servings 4

Ingredients

For the brown gravy…

• 1 cup chicken or vegetable broth
• 1 Tbl. lite soy sauce
• 1 Tbl. oyster sauce
• 1 tsp. sesame oil
• 1/2 tsp. sugar
• 1/2 tsp. rice wine vinegar
• 1-2 Tbl. corn starch

For the egg fu yung…

• 6 eggs beaten
• 1 Tbl. flour
• 1 tsp. lite soy sauce
• 1 tsp. sesame oil
• 1 cup bean sprouts
• 1 cup diced cooked ham or shrimp optional
• 1/2 cup scallions thinly sliced
• 4 oz. mushrooms chopped
• 8 water chestnuts chopped
• freshly cracked pepper
• 3-4 Tbl. canola oil for frying
• sliced scallions for garnish

Instructions

For the brown gravy…

• In a small saucepan over medium heat bring all ingredients, except corn starch, to a boil then reduce the heat to low. Spoon 1 Tbl. corn starch into a small fine mesh sifter. Whisk broth while dusting in corn starch, stirring constantly until well blended. Return gravy to a boil, check for desired thickness, add additional corn starch for thicker gravy. Remove gravy from heat and reserve.

For the egg fu yung…

• In a medium bowl, sift flour into beaten eggs while whisking briskly. Whisk in soy sauce and sesame oil, then add in bean sprouts, diced ham, scallions, and black pepper.
• Heat a skillet over medium-high heat, add 1 Tbl. canola oil then 1/4th of the mushrooms and water chestnuts, saute for 2-3 minutes. Ladle in about 1/2 cup of egg mixture, gently fry for 2-3 minutes per side until golden brown. Replenish oil between batches and adjust heat as needed.
• Serve with brown gravy and sliced scallions.

Notes

Diced ham can be replaced with shrimp or left out for a vegetarian version.

The post Egg Fu Yung {Share the Love} appeared first on Lemony Thyme.