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.

If you love Chicken Enchiladas like we do, this casserole version is a time saver without sacrificing one ounce of flavor.

This week’s College Cooking recipe is a great weeknight meal. It comes together pretty quickly and it’s just as good leftover the next day.

If you’re looking to feed a game-day crowd, this casserole style is perfect for that too!

The Enchiladas Ingredients

• Enchiladas Sauce – Homemade is always better, but you can sub your favorite jar variety.
• Tortillas – I used 7″ flour tortillas, but you can use any size you like.
• Chicken – Rotisserie chicken is a nice shortcut. You can count on it being moist and super flavorful! However, you can cook chicken breasts in a crockpot or instant pot as well.
• Beans – I used refried beans in this casserole but you can use black beans or pinto beans.
• Peppers – To give this dish it’s classic Mexican taste, add mild diced chiles, jalapeno, or poblano peppers. Or use them all for great bold flavor.
• Corn – I love using fire roasted corn, but frozen or even canned works fine in this recipe.
• Cheese – Don’t skimp on the shredded cheese. Monterey Jack, Cheddar, Pepperjack all work great in enchiladas.
• Extras – I had salsa on hand and fresh cilantro so I included both. I served the casserole with extra cheese, sliced avocado, fresh cilantro and sour cream.

Recipe Tips

• Here’s a link to our Homemade Enchiladas Sauce Recipe with step-by-step instructions.
• When removing the chicken meat from a rotisserie chicken, it’s much easier to do while it’s still warm.
• Fire roasted corn & poblanos is easy to do with either a gas stove or on a grill. Check out this recipe for tips on removing the blackened skins from the poblanos.
• If using refried beans, microwave them for a minute to soften them before mixing with remaining ingredients.
• Feel free to add more or less of your favorite ingredients. This recipe allows for substitutions and don’t forget the toppings!

The Casserole Assembly

• Prepare your enchiladas sauce
• Dice your cooked chicken and combine with remaining ingredients
• Put a thin layer of sauce in the bottom of a 9×13 baking dish
• Top with a layer of flour tortillas, then a layer of the chicken mixture, then a layer of sauce
• Repeat two more times (3-layers total)
• Finish with a layer of shredded cheese
• Bake at 350 degrees F. for 30 minutes or until casserole begins to bubble around edges.
• Allow to rest for 5 minutes before cutting.

There’s a reason the word ‘casserole’ is in the title of this recipe. Because casseroles equal comfort food and this one definitely qualifies!

If you make this recipe, please drop me a comment below! I’d love to see pictures too! Tag me on social media @LemonyThyme on Instagram, TikTok and Facebook! Use the hashtag #collegecooking .

All my best,
xo Libby

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Loaded Easy Chicken Enchiladas Casserole

Loaded Easy Chicken Enchiladas Casserole has all of your favorite ingredients layered into a delicious crowd-pleasing comfort food dish.

Course Entree

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

For the Enchiladas Sauce

• 3 Tablespoons canola or avocado oil
• 1 Tablespoon flour
• 1/4 cup chili powder
• 2 cups chicken broth
• 10 ounces tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

For the Casserole

• 16 7" Flour Tortillas
• 3-4 cups cooked chicken diced 1 – 4 lb. rotisserie chicken
• 2 1/2 cups shredded cheese (Monterey Jack, Cheddar and/or Pepperjack)
• 2 ears corn on the cob, roasted kernels removed or 1 cup frozen corn kernels
• 1 15 ounce can refried beans
• 1 4 ounce can mild green chiles
• 2 poblano peppers, roasted skins removed diced
• 1/2 cup enchiladas sauce see above
• 1/2 cup fresh cilantro leaves chopped
• 1/2 cup salsa optional

For the Toppings

• sour cream
• sliced avocado or guacamole
• fresh cilantro
• shredded cheese

Instructions

For the Enchiladas Sauce

• In a medium saucepan heat oil over medium heat, add flour, smoothing and stirring with a wooden spoon.
• Cook for 1 minute, then add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Whisk to combine.
• Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally.

For the Casserole

• Preheat oven to 350° F.
• In a large bowl, combine cooked diced chicken, 2 cups of shredded cheese, and remaining casserole ingredients.
• Spread a thin layer of prepared enchiladas sauce in bottom of 9×13 casserole dish. Top with layer of tortillas, 1/3 of chicken mixture, a thin layer of enchiladas sauce. Repeat two more times. Then finish with final layer of tortillas, thin layer of sauce and top with 1/2 cup shredded cheese.
• Bake for 30 minutes or until edges begin to bubble. Allow to rest for 5 minutes before serving. Serve with optional toppings above.

The post Loaded Easy Chicken Enchiladas Casserole appeared first on Lemony Thyme.

Crescent Roll Pinwheel Appetizers ~ Three Ways

Every year we all have that someone who is nearly impossible to shop for. I came up with a fun gift idea for that kind of special friend.  Every other month, beginning on Christmas Day, you deliver them…

A bottle of red, a bottle of white
It all depends on your appetite
We’ll meet you any time at all
With our appetizer and wine house-call.

Reflecting back, nearly 12 months ago, this was such a great gift.  Not because we thought of it, but because two of our favorite people enjoyed it 6-times.  And every time they enjoyed it, we did too.

Wine.  If you’re not an enthusiast, don’t be intimidated.  Researching and delivering your BFF’s affordable bottles, is a thoughtful gift.  With a bit of Google research and a pinch of thyme, you’ll find amazing wines for less than $20 per bottle and often under $10 per bottle.

I decided on three variations of Crescent Pinwheels to go along with the wine we selected.  Our first version is our Roasted Tomato & Garlic Crescent Pinwheels.  Spread a layer of Boursin Garlic & Herb Spread, add a schmear of pureed Roasted Tomato & Garlic, and a sprinkle of Parmesan cheese.

Roll them short to long style, slice with a serrated knife, and bake pinwheels for 15-18 minutes on an ungreased baking sheet until edges are nicely browned.  Immediately remove from baking sheet and serve warm from the oven.

Bacon, Cheddar & Jalapeno Crescent Pinwheels of Love are awe-mazing!!  So simple, yet the punchy ingredients make it a stand-out appetizer.

A thin layer of Homemade Buttermilk Ranch Dressing, crispy bacon pieces, sliced and diced jalapeno and scallion, with a sprinkle of shredded cheese.  Roll, slice, bake.  It’s as simple as that.

Pepperonini Pizza Pinwheels!!!  I think these may be Dad’s favorite.  A little sauce and a layer of pepperoni and cheese.  Good enough to make a meal.

With each of our Wine/Appetizer deliveries, we’ve been greeted with open arms, literally.  Thankful for my in-loves every day.

So if you find yourself looking for a holiday gift idea, consider sharing yourself with your loved ones.  Often they will enjoy that more than anything money can buy.  Show up with a bottle of red, a bottle of white and something to feed their appetite, well now that’s just winning.

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Crescent Roll Pinwheel Appetizers

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 16

Ingredients

• 1 can Pillsbury refrigerated seamless crescent dough
• 2 -3 Tbl. sauce or spread
• 1/2 cup optional toppings
• 1/2 cup shredded cheese

Instructions

• Preheat oven to 350 degrees.
• Unroll dough onto parchment lined cutting board. If using a spread or sauce, spread in thin layer over entire dough sheet. Sprinkle with optional ingredients, followed by cheese.
• Beginning with a short side roll up dough; pinch edge to seal. Cut with a serrated knife into about 16 1/2-inch slices. Place flat on ungreased baking sheet. Bake for 15-18 minutes until edges are nice browned. Immediately remove from baking sheet and serve warm.

Here are some of the other appetizer gifts we delivered throughout the year…

~ Deviled Crab Dip ~

~ Marinated Roasted Tomato & Mozzarella Cheese ~

~ Strawberry Jalapeno Skillet Jam over Cream Cheese ~

~ Smoked Steelhead Trout Dip ~

~ Flatbread Crackers ~

The post Crescent Roll Pinwheel Appetizers {and a really awesome Gift idea} appeared first on Lemony Thyme.

The other day I was digging through my recipe inspiration folder, the place I keep pages upon pages of notes, printed recipes, magazine pages and the like.  What I found was a scrap piece of paper with these handwritten words Crab Stuffed Chile Rellenos.  That night I made this fabulous dish.

This dish came together in my mind as I entered the grocery store.  Crabmeat.  I wonder what choices will be available today.  I stepped up to the seafood counter where they were offering samples of their Cajun Crab Krab Dip.  Hmm.  I’m not ashamed to admit that I love this dip.  It might just be the perfect flavor pairing with our chile rellenos.  All I’d have to do is doctor it up with roasted corn, onion, and some shredded cheese.

Which is precisely what I did.

If your market doesn’t sell a premade dip or you prefer to start from scratch, I’ve listed my modified version of this dip in the recipe below.

First things first.  To remove the tough skin from the poblano peppers, simply char them, then let them steam in a covered bowl for a few minutes.  I use my gas stove and lay the peppers across the burners, turning them with metal tongs.  You can also use your gas grill or put them under the broiler.  The key is to get them nice and black as shown in the picture above.  Then put them in a bowl covered with plastic wrap until they are cool enough to handle.  Run them under water and gently loosen the blackened skin.  Most of it will just wash away.  Cut a slit the length of the peppers to remove the seeds.

Generously fill each pepper with the crab mixture.  Traditionally Chile Rellenos are battered and deep fried.  But my egg wash and cornmeal coating is also an accepted method.  I pan browned them before topping them with cheese to finish in the oven.

The only problem with this recipe is that I only made three Crab Stuffed Chile Rellenos.  Since they reheat nicely they would be great leftover for lunch the next day.  Definitely adding this recipe to our weeknight dinner rotation.

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Crab Stuffed Chile Rellenos

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• Either purchase a tub about 12 ounces of Cajun Krab Dip or make from scratch which will yield more than needed for this recipe.

For the Cajun crab dip…

• 8 ounces cream cheese softened
• 4 ounces sour cream
• 1/2 cup shredded cheddar cheese
• 8 ounces crab meat
• 1 Tbl. Frank’s hot sauce
• 1 tsp. Worcestershire sauce
• 1/2 tsp. or more to taste Cajun seasoning
• 1/2 tsp. garlic powder

For the chile rellenos…

• 3-4 Poblano peppers
• 1 Tbl. olive oil
• 1 cup corn kernels
• 1 cup diced onion
• 4 ounces Monterey Jack or Pepperjack Cheese
• 1 egg beaten
• 1 cup yellow cornmeal
• oil for pan frying

Instructions

For the Cajun crab dip…

• Combine all ingredients and reserve.

For the chile rellenos…

• Char poblano peppers over open flame or under broiler until blackened on all sides. Place in bowl and cover with plastic wrap. Allow to steam for about 10 minutes. Run peppers under cool water rinsing away blackened skin.
• Meanwhile, sauté onion in olive oil until tender. Add in corn and cook for another minute. Combine onion/corn mixture to 1 1/2 cups Cajun crab dip, along with 1/2 cup shredded cheese.
• Slice pepper lengthwise and remove seeds. Generously fill each pepper with crab/corn mixture. Dip in beaten egg, then roll in cornmeal.
• Preheat oven to 350 degrees.
• Gently pan brown stuffed chiles then transfer to a baking dish. Top with remaining shredded cheese. Bake for 25 minutes, allow to rest for 5 minutes before serving.

The post Crab Stuffed Chile Rellenos appeared first on Lemony Thyme.

It just happened. 

And it was good and tasty and our Facebook friends asked for the recipe.  Which I made up as we went along. 

But here it is.

All my best,
xo Libby

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Fritos Casserole

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1 lb. ground beef
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/4 tsp. salt
• 1 small onion diced
• 1 jalapeno diced
• 1 can Ro*tel canned tomatoes with chiles
• 1 can Ranch beans we used Bush’s Texas Rancheros Grillin’ Beans
• 1 1/2 cup shredded cheese Mexican blend, divided
• 1/2 cup fresh cilantro leaves
• 3 cups Fritos corn chips
• top with shredded cheese diced red onion, fresh cilantro, sour cream

Instructions

• Preheat oven to 350 degrees. Spray a 2-quart casserole dish with cooking spray.
• In a large skillet, brown ground beef. Drain off fat. Season with cumin, chili powder and salt. Remove from skillet.
• Add diced onion and jalapeno to skillet and sauté until tender. Remove from heat. Return browned meat to skillet. Add Ro*tel, beans, 1 cup of cheese, cilantro, and corn chips. Gently fold all ingredients until well combined. Pour into prepared casserole dish. Sprinkle with about 1/4 cup of cheese. Bake for 20 minutes or until hot throughout.
• Serve with shredded cheese, diced red onion, fresh cilantro, sour cream.

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