She peeling garlic, me shucking chili pepper seeds, all the while laughing about whether making homemade Chili Crisp Oil would be worth it in the end.

She had presented me with a jar of this fiery condiment several months ago and honestly I hadn’t used it much.

How to Use Chili Crisp Oil

But then I made sticky asian beef meatballs where the combination of sweet and heat was addicting.

Followed by chicken satay meatballs where I replaced sriracha with this crispy garlic oil.

Spooned over a simple bowl of ramen and it will be transformed into a flavor explosion.

And that was all in a matter of three days last week. Once I started using it I couldn’t stop thinking of the next dish that would incorporate Chili Crisp Oil. That’s when I decided we needed to start making our own.

I had arrived to her house with a recipe draft chicken scratched onto a post-it and the basic ingredients in tow. Lots of garlic and shallots, a big bottle of avocado oil, and dried chili peppers from the hispanic market, which by the way is always such a treat. There are so many wonderful ingredients begging for me to discover.

Quick funny story. For most of my life I have been a spicy food wimp. I’ve come around for sure, but even still I rarely use the really hot spices, including crushed red pepper flakes. I’m certain as I browsed through others recipes that somewhere I read to “remove the seeds from the dried pods.” Since we’re making what I know to be a spicy oil I’m thinking that we’re going to use the seeds from these gorgeous dried peppers. She sheepishly admits that she collected the seeds and discarded the outer chilies. Red chilies. The chilies that give Chili Crisp Oil its signature color and crispiness.

In the end, we had a deliciously infused oil, much milder in nature but not at all true Crispy Chili Oil.

Recipe note to self: read the entire recipe before you begin.

The Process

Back to the tried and tested recipe, where you remove the seeds from the pods and discard them.

What’s left are these beautiful red chilies that get ground up in your spice grinder. Then the chiles are rehydrated with hot garlic, shallot, cinnamon stick, and star anise infused oil that has been simmering for nearly an hour.

Not only is the oil infused but after cooling, the crispy garlic and shallot are returned to the oil at the end to bulk up the crunch factor (and flavor).

Chili Crisp Oil Ingredients

For our Chili Crisp Oil, to the ground chili pods we added smoked paprika, toasted sesame seeds, Szechuan peppercorns (another funny story…they’re not really peppers), anchovy paste, and salt.

This recipe allows you to get creative according to your taste and preference.

Oil – Starting with the oil, a nice neutral oil works well, like avocado, grape seed, vegetable, peanut.

Peppers – For the peppers, you can choose a dried variety from the hispanic market like we did (we used mostly Arbol Chili and Chile Japones, with a handful of Guajillo Chilies). Or you can use crushed red pepper flakes, fresh peppers like Serrano or a combination.

Spices – You can use smoked paprika or regular paprika or cumin or another favorite spice.

Nuts/Seeds – We chose toasted sesame seeds, but you could use peanuts or soy nuts to add additional crunch.

Szechuan Peppercorns – The Szechuan Peppercorns seemed to be included in most every recipe I read, however once I learned that they weren’t actually peppercorns we had no substitution in our first attempt. I did however locate them at Penzeys Spices – so I made the 30 minute drive this morning to pick some up. Another funny story, Penzeys is closed for in-store shopping, they only do curb-side and the website said it could take up to two days to process. So thankfully I was able to locate them at Cost Plus World Market which was nearby.

Umami – Our final ingredient is where this sauce gets its savory umami flavor, the anchovy paste. You can substitute or combine soy sauce, mushroom powder, MSG, ginger, sugar, chili powder.

The hot infused oil is poured through a mesh strainer over the chili flakes and remaining ingredients. The cinnamon sticks and star anise are discarded and the garlic and shallots are cooled, allowing them to crisp up, before returning to the oil.

The Results

I intentionally made this a big batch recipe. If you’re going to go to all this effort, make friends and share the love! I’ll be passing a jar over the fence to Ms. Pat and bringing Shelby a proper jar of red Chili Crisp Oil. You can certainly cut the recipe in half, yielding about 2 cups.

Back to the original question of whether it would be worth the work to make homemade Chili Crisp Oil. I’ve made it two days in a row. So yes, you need to make it too!

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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Chili Crisp Oil

Once I started using it I couldn’t stop thinking of the next dish that would incorporate Chili Crisp Oil. 

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 4 cups avocado oil
• 4 heads garlic about 40-50 cloves
• 4 large shallot
• 2 cinnamon sticks
• 6 star anise
• 4 cups dried chili pods we used mostly arbol chilies and chile japones, with a handful of chile guajillo
• 1 Tablespoon toasted sesame seeds
• 1 Tablespoon smoked paprika
• 1 Tablespoon anchovy paste
• salt to taste

Instructions

• Peel and thinly slice the garlic and shallot. Add to a pot with the cinnamon sticks, star anise, and oil. Simmer over medium-low heat, stirring ocassionally, until the ingredients become a nice deep golden brown. About 35-45 minutes.
• Meanwhile, wearing disposible plastic gloves, remove and discard the seeds and stems from the dried chilies, some remaining seeds are fine. Grind the chili pods in a spice grinder until they are similar in size to crushed red pepper flakes. It's okay if the pieces vary in size.
• Place the ground chilies in a heat proof or metal bowl along with remaining ingredients.
• Once garlic and shallot are browned, pour the oil through a mesh strainer (catching the garlic and shallot) into the bowl with the chilies, stir to combine. Discard the cinnamon sticks and star anise. Allow the garlic and shallot to cool before adding in to the oil mixture.
• Refrigerate in covered jars. Keeps up to three months.

Notes

Yields 4 cups of Chili Crisp Oil.

The post Chili Crisp Oil appeared first on Lemony Thyme.

Not that it really matters, but considering I dipped my way through its photo shoot, I settled on Roasted Tomato & Red Pepper Dip.

Had there been a baguette in the house, this most certainly would have been called a spread.

You decide.

We snacked on this dip all summer long when tomatoes were abundant and the farmers markets had mounds of beautiful produce.

You’ll want to bookmark this recipe for summer. But today, in late February, I made a batch that is incredibly delicious.

Roasting the tomatoes, peppers and garlic is the key to building the depth of flavor. The vegetables take on a sweetness that marries so well with the smoky paprika and my new favorite crushed Aleppo pepper.

You can increase the pepper for a spicy version. I like to keep this dip on the milder side.

Roasted Tomato & Red Pepper Dip is creamy and rich with smoky, vibrant flavors. It would be the perfect addition to your Friday night nibble spread. Cheers & 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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Roasted Tomato & Red Pepper Dip

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Ingredients

For roasting tomatoes, peppers and garlic

• 10 roma tomatoes halved, seeds removed
• 2 red bell peppers quartered, core and seeds removed
• 2 heads garlic 1/2" trimmed off top of each head
• 1/4 cup extra virgin olive oil
• 1/2 teaspoon salt

To make the dip

• 2 Tablespoons extra virgin olive oil
• 2 teaspoons red wine vinegar
• 1 teaspoon lemon zest
• 1/2 teaspoon smoked paprika or more to taste
• 1/2 teaspoon crushed aleppo pepper (or red pepper flakes) or more to taste
• salt to taste

Instructions

For roasting tomatoes, peppers and garlic

• Preheat oven to 425° F. Place prepared tomatoes, red peppers and garlic on rimmed baking sheet. Drizzle with olive oil and salt. Roast for 40-45 minutes until edges begin to blacken.

To make the dip

• Remove from oven and transfer to a blender or food processor. Add 2 tablespoons EVOO, red wine vinegar, lemon zest, smoked paprika, aleppo pepper. Pulse 3-4 times. Season with salt to taste. Serve with favorite crackers or crostini. Enjoy!

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Hands down this Smoky Sweet Potato Hummus has become my go-to snack. It’s the right mix of savory-slightly sweet that when paired with crispy chips or veggie sticks I dare say is the perfect snack!

For fun I looked up the definition of “snack” online.

snack /snak/ noun
Not surprising:
1. a small amount of food eaten between meals.
“not many people make it through to the evening meal without a snack”

Unexpected and rather humorous:
2. a sexually attractive person.
“it’s clear from the pics that her new husband is a total snack”

Back to the Hummus :) Every time we bake sweet potatoes I throw a couple extra in the oven to have on hand when a hummus craving kicks in. Besides being my favorite healthy snack it makes a really nice “just because” gift for a friend.

The ingredients are pretty straight forward. Cooked sweet potato, tahini, lemon juice, fresh garlic, olive oil and a generous sprinkle of my new favorite seasoning Braai South African Spice Blend.

Smoked paprika, dried basil, dried minced garlic, and sea salt bring a warm deep flavor nicely balanced by the creamy sweet potato.

Have you tried these Sweet Potato Corn Chips?? They are a supreme sidekick for this hummus. Super crispy but in a light and airy sort of way. Simple Truth Organic is a Kroger Supermarket brand.

Whip up a batch of Smoky Sweet Potato Hummus and let me know what you think! Enjoy!!

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Smoky Sweet Potato Hummus

Smoky Sweet Potato Hummus is the right mix of savory-slightly sweet that when paired with crispy chips or veggie sticks I dare say it's the perfect snack!

Course Snack

Prep Time 10 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 pound cooked sweet potato typically one large
• 3 Tablespoons tahini
• 2 cloves garlic rough chopped
• 1 Tablespoon fresh lemon juice or more to taste
• 1 teaspoon Braai Seasoning or more to taste
• 1/4 cup olive oil or more for desired consistency

Instructions

• Combine all ingredients in a food processor. Puree, adding additional olive oil as needed to achieve desired consistency. Adjust seasoning to taste. Serve with favorite chips or veggie sticks.

The post Smoky Sweet Potato Hummus {my go-to snack} appeared first on Lemony Thyme.

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.

The post Braai South African Spice Blend appeared first on Lemony Thyme.

Making your own spice blends is easy and economical.

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

The post Homemade Taco Seasoning appeared first on Lemony Thyme.

I’ve been itching to make Chicken Cacciatore but sadly one key ingredient stood in the way.  Green bell peppers and I just can’t seem to get along.  Same goes for cucumbers.  Two ingredients you’ll rarely see included in a recipe on Lemony Thyme.  However, an Eat Out of the Fridge/Pantry produce drawer discovery changed everything.

We had a Sprouts Farmers Market open last week half way between work and home.  Pass it every day.  Twice.  I was certain of one thing, that on their grand opening day, the seafood and the produce were never going to be fresher.  And so I went in.

I wish I had taken a close-up picture of the peppers.  All varieties looking so smooth and waxy.  I chose two beautiful poblano peppers and a bag full of jalapenos.  No plan for what to do with them, but they were the prettiest I had seen since our summer Farmers’ Market and they were coming home with me.

Over the course of the week, those glorious peppers inched their way to the back of the veggie drawer faster than me in a workout class.  It wasn’t until my weekend morning fridge cleaning that they were rediscovered, still looking fresh as can be.  What to do with all of these peppers?!

Pulled a pack of chicken thighs out of the freezer and we were on our way to Chicken Cacciatore, Southwest style.  While green bell peppers don’t agree with me (please tell me I’m not alone here), I LOVE smoky fire roasted poblano peppers and have come to enjoy the moderate heat from jalapenos.  They’re both green & peppers and replace green bell peppers in most of our recipes.

Recipe note: 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. Dice and add to your recipe.

The series of photos above are my hope to encourage any hesitant cooks to enjoy our recipes.  After a two to three hour braise you can see how rich and concentrated the tomato sauce becomes.

While I envisioned Chicken Cacciatore as my next hearty comfort food dish, we were able to also enjoy it as a low-carb, calorie friendly meal.  This dish served over spaghetti squash makes it a Healthy Choices meal.  Don’t let the word healthy make you think boring.  Those glorious peppers along with aromatics and seasonings delivered punch and personality…and the most delicious tender chicken.

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Chicken Cacciatore {B is for Braising}

Cook Time 3 hours hours

Total Time 3 hours hours

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 fire roasted poblano peppers skins and seeds removed, diced
• 4 chicken thighs
• 2 Tbl. avocado or other high heat oil
• salt & pepper
• 2 jalapeno peppers seeds removed, diced
• 1 large onion diced
• 3 garlic cloves minced
• 1/2 cup red wine
• 3 plum tomatoes diced
• 28- ounce diced tomatoes preferably no salt added
• 1 cup chicken broth
• 1/2 tsp. Mrs. Dash onion seasoning
• 1/2 tsp. oregano
• salt & pepper
• 1 medium spaghetti squash
• grated parmesan cheese to serve

Instructions

• Season chicken thighs with salt & pepper. Heat oil in a heavy bottom pan. Brown chicken on all sides. Remove from pan. Drain off fat.
• Sauté onion and peppers until tender; about 10 minutes. Add in garlic and sauté for an additional minute. Deglaze pan with red wine, scrapping up any browned bits. Add plum and canned tomatoes with juice, chicken broth, and seasonings.
• Reduce heat to low, cover and simmer for 2 – 3 hours.
• Preheat oven to 400 degrees. Cut spaghetti squash in half, length-wise. Scoop out seeds. Rub insides with olive oil. Place cut-side down on a baking sheet and bake for 45 minutes or until a fork pierces the skin easily. Scrape flesh into a bowl. Season to taste. Serve with chicken cacciatore and a dusting of parmesan cheese

The post Chicken Cacciatore appeared first on Lemony Thyme.

Presenting Romesco Sauce.  Think roasted red pepper pesto.  It’s nutty, with big bold flavors and is so versatile.  This sauce can be served on pasta, as a dip for fresh veggies, or as a spread on sandwiches.  But where we see Romesco really shine is when it’s paired with seafood.

Romesco Sauce originated along the coast of the Mediterranean sea in the Catalonia region of Spain.  As with many dishes that have evolved over hundreds of years, there are countless versions of this classic recipe.  Most however include almonds, garlic, red peppers, tomatoes, smoked paprika, crusty bread, red wine vinegar and olive oil.  And most of these ingredients are roasted or toasted before coming together as a sauce.  Now tell me….what’s not to love?!

Romesco Sauce is thick and dense with vibrant roasted flavors.  If Romesco is new to you I highly recommend giving it a try.  We baked a beautiful piece of halibut in the sauce and served it over pasta.  Flavor wow! Here is the recipe link for Halibut in Roasted Romesco Sauce with Pasta.

Recipe Note:  To fire roast a red pepper…..

Char it well on all sides over an open flame or under a broiler, turning frequently with tongs.  It will take up to 10 minutes to get well blackened.

Place pepper in a bowl and cover with plastic wrap. This will create steam which will loosen the skins.  Once the pepper has cooled, cut it in half removing the seeds and charred skin.  Rinse to remove any remaining seeds or little bits of black charred skin.

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Romesco Sauce

Ingredients

• 1 small head of garlic
• 1/4 cup olive oil divided
• 1 red bell pepper or 1 8-ounce jar of roasted red peppers drained
• 1 lb. of tomatoes skins and seeds removed or 1 15-ounce can of diced tomatoes.
• 1/2 cup slivered almonds
• 2 cups crusty bread cut into 1-inch pieces
• 3 Tbl. sherry vinegar or red wine vinegar
• 1 tsp. salt
• 1 Tbl. smoked paprika
• 1 Tbl. flat leaf parsley
• 1/2 tsp. red pepper flakes optional

Instructions

• Preheat the oven to 350° degrees.
• Slice top off the head of garlic and remove papery skins. Drizzle with 1 Tbl. olive oil. Wrap in foil and roast in oven for 30 minutes. Once done, squeeze the roasted garlic cloves out of the head.
• Meanwhile, if not using canned, fire roast the red pepper (see instructions in recipe post) and par-boil the tomatoes to remove the skins and seeds. Set aside.
• Toast the slivered almonds in the oven for 7-10 minutes or until just beginning to brown. Set aside.
• Heat remaining olive oil in a sauté pan over medium-high heat. Once hot, sauté the bread cubes lightly browning all all side.
• Add the roast garlic cloves, fire roasted red pepper, tomatoes, toasted almonds, toasted bread, vinegar, salt, smoked paprika, parsley and red pepper flakes to a blender or food processor. Puree until fairly smooth.
• To finish the sauce, add to a shallow rimmed baking pan and bake for 15 minutes. This will allow the sauce to thicken slightly and caramelize around the edges.
• Yields 1 1/2 cups of sauce. To store, allow to cool and refrigerate in an air tight container for up to 7 days.

The post Romesco Sauce appeared first on Lemony Thyme.

Smoky Shrimp Diablo {with Baked Eggs}.

We’re dabbling with some new recipes.  Full of flavor and of course fresh herbs.  I ran across a recipe for Baked Eggs in Smoky Tomato Sauce…which became the base for this fabulous recipe.

Those of you who visit Lemony Thyme on occasion may have picked up on my addiction for baked eggs.  They are just so fun to me.  This recipe uses wonderful ingredients like smoked paprika, a little cayenne and sriracha for heat, fresh thyme, diced tomatoes and onion, white beans, and of course the stars of the show shrimp and eggs.

The onion is sauteed until tender and then the flavors begin to build, layer by layer, until the sauce is completed.  Once finished, it’s divided into individual baking dishes where an egg is cracked into the sauce.  The little pots of love are baked until the egg whites are set, about 15 – 20 minutes.  A final sprinkle of feta cheese and fresh parsley complete this dish. 

Be prepared for flavor wow.  Where there’s smoke there’s fire.  While you control the temperature and how devilish you want to make this dish, the smoky paprika will stay with you.  Several days later I can look at these pictures and still taste this beautiful Smoky Shrimp Diablo with Baked Eggs in my mind.

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Smoky Shrimp Diablo {with Baked Eggs}

Course Brunch

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 2

Calories 249kcal

Author inspired by Weight Watchers

Ingredients

• 1 tsp. olive oil
• 1 small red onion fine diced
• 1 garlic clove minced
• 1 tsp. fresh thyme chopped
• 3/4 tsp. smoked paprika
• 1/8 tsp. cayenne pepper
• 1 14-1/2 oz. can diced tomatoes (no salt added)
• 1 tsp. sriracha hot sauce
• 1 cup canned white beans rinsed and drained
• 3 oz. about 12 medium frozen shrimp, thawed
• 2 eggs
• 1 Tbl. reduced-fat feta cheese crumbled
• 1 Tbl. fresh flat leaf parsley chopped

Instructions

• Preheat oven to 350 degrees.
• Heat olive oil in a medium skillet over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic, thyme, paprika, and cayenne and stir until fragrant about 30 seconds. Add in canned tomatoes and sriracha sauce; bring to a boil. Reduce heat and simmer until sauce thickens, about 10 minutes. Adjust seasoning. Stir in beans and shrimp, then divide into 2 (2 cup capacity) baking dishes or 1 quart sized baking dish.
• Make a slight well in the center of each dish and crack an egg into each. Bake until whites are set about 18 – 20 minutes. Sprinkle with feta cheese and parsley.

Notes

Per Serving (1/2 tomato mixture and 1 egg) = 6 WW Pts+

And now for their glamour shot…

The post Smoky Shrimp Diablo {with Baked Eggs} appeared first on Lemony Thyme.

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.