Lemony Thyme

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  • Lemony Thyme Kitchen
  • Recipe Index
    • Appetizers
    • Asian
    • Beef
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Diet Specific
    • Dressings & Marinades
    • Gluten Free
    • Healthy Choices
    • Indian
    • Italian
    • Low-Carb
    • Main Course
    • Mediterranean
    • Mexican/Latin
    • North/South African
    • Poultry
    • Salads & Side Dishes
    • Seafood
    • Soups, Stews & Chilis
    • Vegetarian
  • About
  • Contact Libby
  • Lemony Thyme Kitchen

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  • Main Course,  Seafood,  The Blog

    Seafood Newburg and a Stroll Down Memory Lane

    February 19, 2021 / 2 Comments

    This Seafood Newburg recipe originated at Woodbound Inn.  It’s like a stroll down memory lane. Home of one of my many dream jobs.  It was one of several recipes that my sister uncovered in a misplaced recipe box.  I could hardly wait to recreate it, and now that I have I can hardly wait to make it again.  I’m certain the family is completely on board with that.

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    Libby Zappala

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    Blackened Flounder & Creamy Polenta {with Brussels Sprout Slaw}

    February 15, 2013
  • Main Course,  Poultry

    Swiss Sherry Chicken {a sentimental favorite}

    October 5, 2014 / 2 Comments

    Swiss Sherry Chicken has become a sentimental favorite recipe in our house.  This recipe is adapted from a popular dish that’s been around for years.  Heavenly mushroom sherry sauce baked over Swiss cheese topped chicken breasts…sprinkled with buttery croutons. Trust me, it works. This is going to become my go-to meal to share with a friend in need of comfort food love.

    Read More
    Libby Zappala

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    Southwest Baked Potato {with Cottage Cheese}

    October 13, 2013

    Our Best Chili Yet

    December 7, 2014
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    Simon & Garfunkel Herb & Garlic Encrusted Lamb Chop with Crispy Leeks

    June 24, 2012

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About Libby

Hi, I'm Libby and welcome to Lemony Thyme. I hope you'll enjoy this collection of recipes, eating experiences, and food photography. My cooking abilities rose to a new level when I started incorporating fresh herbs. I began to understand the term ‘layers of flavor’ and found myself deconstructing dishes with my tongue to identify each ingredient.

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