Several years ago for Christmas, Shelby gave me a Flavors of the World subscription box. It was great fun each month to unpack and explore the contents.

Each box was designated to a different region of the world. There were often teas, chocolates, and assorted snacks as well as regional ingredients with recipe cards.

After enjoying my four-month subscription, the one item that left the biggest impression and was still lingering on my mind was this Braai Seasoning.

Braai is the South African equivalent to BBQ. And from what I understand Braai to South Africans is both a cuisine and a pastime. So much so they renamed their nation’s Heritage Day to Braai Day (September 24th)!

This smoky paprika blend is so full of flavor and is phenomenal rubbed on chicken and pork. However I enjoy it most often sprinkled on an avocado or liberally spooned into my Smoky Sweet Potato Hummus.

I tried for months to locate this brand online and scoured the shelves at Whole Foods, World Market and the like, to no avail. Yet I hung on to the empty jar for a couple years with the hopes that I might locate it.

It wasn’t until this summer, when we got on a Paella kick, that we found ourselves with an abundant supply of smoked paprika.

It hit me one day.

The smoky base flavor of that beloved Braai South African Spice Blend was just that.

Seems quite obvious now that I should have tried to recreate the blend at home long before now. Nonetheless, I have come up with what I believe to be the perfect balance of smoky, salty, herby goodness.

At present, the blend finds its way into marinades, dry rubs, dips, and dressings. Hope you’ll mix up a batch and give it a try! Enjoy!

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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Braai Seasoning

This smoky, salty, herby spice blend is the perfect companion for chicken or pork. And delightful sprinkled over avocado or eggs or stirred into hummus!

Prep Time 5 minutes minutes

Ingredients

• 2 Tablespoons Smoked Paprika
• 2 Tablespoons Dried Basil
• 2 Tablespoons Dried Minced Garlic
• 1 Tablespoon Sea Salt

Instructions

• Combine all spices into a jar. Store in spice cabinet.

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Making your own spice blends is easy and economical.

What a great way to incorporate individual spices already in your cabinet.

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At a recent family reunion I discovered these luscious Salted Double Dark Chocolate Cookies.  They are rich, crispy on the edges yet soft on the inside, with a hint of sea salt.  Can you see that molten chunk of chocolate there?  It’s the ‘Double’ in this cookie’s name.

Besides how wonderfully delicious these cookies are, they’re super easy to make.  The dough comes together quickly and then can be baked or chilled or frozen.  I rolled the dough into a log and refrigerated it overnight.  However you can freeze the dough in 1-inch balls or in logs, that are sliced and baked according to your needs.  Like two a day for 18 days straight ;)

I actually baked all three dozen yesterday in my office break room so that I could share them at a Cookie Exchange Party last night.  Twelve of us each brought three dozen cookies and left with a beautiful assortment.

Whether you’re a chocolate lover like me and love the idea of having a treat tucked away in the freezer OR you’re looking for a new cookie to add to your holiday baking, these Salted Double Dark Chocolate Cookies are sure to please.

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Salted Double Dark Chocolate Cookies

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 3 dozen

Ingredients

• 1 cup all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 4 ounces 60%+ bittersweet chocolate finely chopped
• 4 ounces 60%+ bittersweet chocolate roughly chopped (1/4-inch chunks)
• 1/2 cup unsalted butter 1 stick
• 1 1/2 cups sugar
• 2 large eggs beaten
• 1 tsp. vanilla
• 1/2 tsp. large flake sea salt

Instructions

• Preheat oven to 325 degrees. Line 3 baking sheets with parchment paper.
• In a medium bowl, sift together flour, cocoa powder, baking soda and salt. Reserve.
• In a small bowl, melt 4 ounces finely chopped chocolate with butter. Can either use the double boiler method over hot water or microwave at 50% power in 30 second intervals; stirring after each until melted. Transfer to a large bowl and add the sugar, eggs and vanilla. Using a mixer, beat at medium speed until well combined.
• Reduce speed to low and gradually add in the flour mixture. Slowly stir in roughly chopped chocolate.
• Dough can be rolled into 1-inch balls or formed into logs and sliced. Place 2-inches apart on baking sheets. Sprinkle a pinch of coarse sea salt on top of each cookie.
• Bake for 12 minutes, rotating sheets halfway through – from front to back and top to bottom.
• Allow to cool completely on sheets.

Notes

Use good quality chocolate. I used Ghirardelli 60% Bittersweet Bars.
Dough can be frozen in balls or logs for up to two months. Simply slice and bake desired quantity. If baking from frozen dough add a minute or two to baking time.

Take twelve ladies out of their normal work environment, feed them, serve them wine and chocolate and get ready for the stories to start flowing.  Good times had by all.  Can’t wait for next year girls.

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Chocolate Tea Bark.  I fell in love with it’s beauty.  Floral and herb tones cast upon a canvas of chocolate.  Those who sip tea slowly would enjoy it’s romantic simplicity.

I chose two teas for their beautiful flavor and color blends.  Rosemary Tangerine with zest of citrus, woody rosemary thistle and a hint of nutmeg and cinnamon.  Peach Rhubarb Preserve with fleck of dried fruit, white tea leaves, and fragrant floral hibiscus.

The process is simple.  Melt your chocolate of choice, I chose a bittersweet chocolate, then last minute decided to also melt white chocolate bits for a nice contrast.

Spread melted chocolate onto parchment lined baking sheets in thin layers, using an offset spatula.  Immediately sprinkle with tea and sea salt.  Allow to set at room temperature until firm.  Once set break into pieces and store in an air tight container.

Serving Chocolate Tea Bark at a tea party is a must.  Giving chocolate tea bark as a hostess gift is a lovely and sweet gesture.

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Chocolate Tea Bark

Chocolate Tea Bark is the perfect addition to an afternoon tea party and makes a lovely hostess.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Ingredients

• 8 ounces chocolate bittersweet, semi-sweet, or white
• 1/4 cup floral tea leaves
• 1/2 tsp. coarse sea salt optional

Instructions

• Melt chocolate and spread in a thin layer on parchment paper lined baking sheets. Sprinkle with tea and salt. Set aside until firm.
• Break into pieces and store in an air tight container.

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Looking for another way to hang on to those gorgeous fresh herbs?  In our Fresh Herbs article we have shared our favorite tips for {Growing, Harvesting, Using, Storing, Freezing and Drying}.  Preserving Fresh Herbs in Sea Salt was a wonderful new discovery. 

Place your fresh herb of choice and coarse sea salt into your food processor or blender.   I used Lemony Thyme for this batch, of course :) What a beautiful blend with hints of citrus flavor.  I’m already thinking forward to my next batch.  Cilantro & Mint will be my next blend.

Once blended pour herb salt blend evenly onto a parchment line shallow rimmed baking sheet.  Cover with cheese cloth and allow to dry for 24 – 48 hours.  Then give another blend before storing.

• Use 1/4 cup herbs to each 1 cup of coarse sea salt
• Blend herbs and sea salt until combined well.
• Pour salt and herb mixture evenly onto a parchment lined baking sheet and cover with cheese cloth.
• Allow mixture to dry in an area away from direct sunlight for 1-2 days.
• Once dry put salt/herb mixture back into the food processor and pulse several times.
• Store in dry container with air tight lid.
• Keep in a cool, dry area and use within six months for best flavor.

Source: Pure Grace Farms link

Store salt in a clean dry air-tight container.  The salt blend will keep it’s lovely herb flavor for up to six months.

Fresh Herbs Preserved in Sea Salt would make a beautiful hostess or holiday gift.  I’ve already used my salt in a sweet potato pumpkin soup and again today in my Mardi Gras rub for our roast chicken.

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Fresh Herbs Preserved in Sea Salt

Author Pure Grace Farms

Ingredients

• 1/4 cup fresh herbs such as lemony thyme, mint, cilantro, tarragon, basil
• 1 cup coarse sea salt

Instructions

• Use 1/4 cup herbs to each 1 cup of coarse sea salt
• Blend herbs and sea salt until combined well.
• Pour salt and herb mixture evenly onto a parchment lined baking sheet and cover with cheese cloth.
• Allow mixture to dry in an area away from direct sunlight for 1-2 days.
• Once dry put salt/herb mixture back into the food processor and pulse several times.
• Store in dry container with air tight lid.
• Keep in a cool, dry area and use within six months for best flavor.

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Salted Chocolate Toffee Pretzel Bark.

It was time for a new Adventure in Chocolate.  And it was time to {Share the Love} at work.  We have been slammed (in the very best way).  It was time to deliver a little ‘out of sight’ sweet treat. This afternoon worked out perfectly.

This recipe from Mel’s Kitchen Café is so simple (5 ingredients) with quick results (15 minutes) allowed me to come home at lunch and whip up the magic.

Mini Pretzels, broken up and spread on a shallow sheet pan.  Far out.  Butter and brown sugar happening…in the background, becoming…caramel love.  Do you hear the 70s ‘soul-dude’ voice narrating for me.

Hot caramel love, slowly poured over a bed of pretzel ‘peace’ ssss…

Semi-sweet chips…filling in the grooves.  Mmm Hmm.  Groovy.

Break this into hunks of Salted Chocolate Toffee Pretzel Bark goodness and jump back.  My word.  This dish is outta. sight.

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Salted Chocolate Toffee Pretzel Bark

Course Dessert

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Ingredients

• About 8 oz. half of a 1-pound bag mini pretzels, broken into smaller pieces.
• 1 cups 2 sticks butter
• 1 cup light brown sugar packed
• 2 cups one 12-ounce bag semisweet chocolate chips
• Sea salt

Instructions

• Preheat oven to 375 degrees. Line 11 x 17 shallow rimmed baking sheet with parchment paper or aluminum foil. Cover bottom of pan with broken pretzel pieces. Set aside.
• In a medium sauce pan over medium heat, combine the butter and brown sugar. Whisk together until combined. When mixture begins to gently simmer and bubble, let it cook for 3 minutes undisturbed (no stirring). Immediately pour hot caramel over pretzel pieces in a back and forth motion to cover most of the pretzels, a few bare spots are okay.
• Bake for 5 minutes. Remove the pan from the oven and place on a cooling rack. Sprinkle chocolate chips over hot caramel and allow to sit for 2-3 minutes until they melt. Use an offset or rubber spatula to gently spread the chocolate over the toffee. Lightly sprinkle with sea salt. Allow to cool completely at room temperature then refrigerate if needed to help the chocolate set.

The post Salted Chocolate Toffee Pretzel Bark {Share the Love} appeared first on Lemony Thyme.

I did it.  I joined the other half of the population who has been enjoying and loves Kale.  These Kale Chips are my third dish in a week where Kale stood up and was noticed. 

First was Kale with Sausage, White Beans & Butternut Squash that was so hearty and delicious.  Then I made a crazy good recipe that came straight off the recipe sampling cart at the grocery store, Irish Potato Colcannon.  I don’t have enough pictures of this one to make it a full post, but I wanted to share the recipe (and yes those are tater tots).

And then today, after chatting with a couple of my fb friends (whom I’ve never met, but just know I would love being in the kitchen with) I have turned the 2nd half of my bag of kale greens into crispy, melt-in-your-mouth Kale Chips.  Hail to Kale.

I used bagged kale greens.  However if you use fresh, trim the leaves off the thick stems.  Tear the leaves into bite-sized pieces then wash and thoroughly dry them (air drying works great).

Toss the greens in enough olive oil to coat and sprinkle with sea salt.  Bake at 350 for 12 – 15 minutes until the edges just begin to brown.  Remove from the oven and voila.  Crispy, melt-in-your-mouth Kale Chips.  I can’t believe I’m just now trying these.  Shame on me.

Pull up a comfy chair, a good book, and settle in with a healthy guilt free snack.  And if there’s any left over, you can grind them up and sprinkle them on roasted veggies, soups, and casseroles.  I owe that treasure of a tip to Tammy, one of my office buddies who discovered how to incorporate kale into her family meals without a single complaint.  Hail to Kale.

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Kale Chips {Hail to Kale}

Course Snack

Author inspired by friends

Ingredients

• 1 bunch or bag of kale greens
• 2 Tbl. olive oil
• sea salt

Instructions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• Trim kale leaves, removing thick stems. Tear into bite-sized pieces then wash and thoroughly dry (air dryng is great).
• Toss with olive oil, coating all pieces. Then sprinkle with sea salt. Spread in singe layers on baking sheets and bake for 12 – 15 minutes until edges just begin to brown. Enjoy.

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I work with 33 unique and amazing individuals.  Today I shall recognize one of my more colorful teammates.  Her color is pink, her personality is sassy, her aura is diva, and her soul is as pure and kind as they come.  She’s beautiful inside and out.  And did I mention she’s married to the sweetest man, who happens to have a kick-butt smoker.  Last week she brought me a sampling of his Smoked Paprika.  As soon as I opened the bag and the sweet savory aroma rose into the air…I could envision one thing and one thing only…BBQ Potato Chips.  My absolute favorite…BBQ Potato Chips…were just a mandolin away from happening.

Flash forward two days.  I’m making lunch for our Customer Service Team Meeting.  I’ve already decided on Turkey Burgers (and in our house that means sweet potato fries) so you can see where I’m going with this.  How amazing would Smoked Paprika Sweet Potato Chips be?!  Rhetorical, already happened, and on the night I baked them, fresh from the oven…..they were fabulous.

Flash forward, next day at noon, not so fabulous.  It seems Sweet Potato Chips don’t want to sit overnight.  Or at least if they do, they do not want to sit in a bag ready for transport.  They lost their crunch, even after another round in the oven just before lunch they never regained their beauty.  I recommend making homemade chips when you’ve got a crowd gathered round, waiting not oh so patiently for the next batch to be sprung from the oven.

The smoked paprika flavor was amazing.  And absolutely perfect for these Smoked Paprika Sweet Potato Chips.  E, you and your honey are so wonderful to {Share the Love} with us.  I’m sprinkling this spectacular seasoning on almost everything. xo

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Smoked Paprika Sweet Potato Chips

Course Snack

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 large sweet potato sliced on thinnest mandolin setting (or by hand)
• 1 Tbl. olive oil
• 1 tsp. smoked paprika
• sea salt to taste

Instructions

• Preheat oven to 400 degrees. Line two baking sheet with foil coated with cooking spray.
• Slice sweet potato, preferably with a mandolin on the thinnest setting.
• In a medium bowl, toss slices in olive oil and smoked paprika.
• Spread slices in a single layer on baking sheet, bake for about 15 minutes until beginning to brown. Remove from baking sheet immediately onto parchment paper. Sprinkle with sea salt.
• Chips will crisp as they cool. Repeat with as many batches as necessary. Serve fairly soon after they come out of the oven.

Notes

This recipe would work well with any of your favorite ground dry spices.

The post Smoked Paprika Sweet Potato Chips {Share the Love} appeared first on Lemony Thyme.

I may be a touch giddy today.  It’s 10:55 am on a Thursday and I’m writing this post in my pj’s, gazing into my living room where the tree is a twinkling, the fire is a blazing, the dog is a napping, the coffee is a brewing, and the rain is a pouring down.  And I’m about to make Bacon Chocolate Chip Cookies Topped with Sea Salt.  Can you see me smiling out loud?

Remember Kitchen Tip #11 ~ Store Bacon in the Freezer.  This is exactly why.  What if I had discovered this recipe from Knead to Cook and didn’t happen to have bacon on hand?  A tragedy, plain and simple.

We left these cookies cooling on the counter, while we set out on an adventure.  When we arrived home we had a new family member.  Meet Scrappy Thyme.

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Bacon Chocolate Chip Cookies {Topped with Sea Salt}

Course Dessert

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Author Knead to Cook

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup butter softened
• 6 Tbl. granulated sugar
• 6 Tbl. light brown sugar
• 1 egg
• 1 tsp. vanilla
• 8 oz. chocolate chips
• 4-6 strips of cooked cooled and crumbled bacon
• sea salt

Instructions

• Preheat oven to 375 degrees.
• In a separate bowl, combine flour, soda, and salt and reserve.
• In a medium bowl, cream softened butter and sugars. Add in egg and vanilla and beat until creamy. Add flour mixture 1/3rd at a time and blend after each addition until mixture is well blended. Mix in chips and bacon by hand.
• Line baking sheet with parchment paper. Drop dough by rounded spoonfuls onto sheet and lightly sprinkle the tops with sea salt. Bake 10 minutes until golden brown.
• Cool on rack. Makes about 2 dozen cookies.

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Creating wonderful vinaigrettes or marinades is so easy when you have these beautiful ingredients to work with.  I started with Peppercorn & Balsamic Poached Pears which yielded a wonderful balsamic reduction to use as the base for my vinaigrette.

This vinaigrette was perfect on my Orzo Salad with Blackberries and Poached Pears.

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