We, like many of you, enjoy Black-eyed peas or beans, collard greens cooked with ham, and golden cornbread on New Year’s Day. These are after-all good luck foods and lord knows we need all the luck we can get these days.

When I peered into my refrigerator this morning, various bins & containers stared back at me, as if to say “pick me, pick me.” This is a classic eat out of the fridge/pantry recipe. It’s intended to be adapted to ingredients already on hand.

Soup Ingredients & Variations

• Veggies & aromatics – as with most of my soups, I began with diced onion, carrot and garlic. If I had celery I would have added that as well.
• Greens – next came leftover collard greens from New Year’s Day. I also included fresh spinach. Kale or cabbage would have been great additions as well.
• Beans – I chose a can of white beans, but black eyed peas, pintos or your favorite bean works!
• Ham (optional) – our collards had small chunks of ham. You could use ham or bacon or omit for a vegetarian version.
• Broth – I had homemade veggie stock in the freezer. You could use vegetable or chicken broth.
• Seasoning – a little soy sauce (or coconut aminos for GF version) and apple cider vinegar gave this broth a nice umami finish.
• Rustic croutons – I had a nice hunk of Fire Roasted Cheddar Golden Cornbread begging to be included, so I cubed it up and toasted in the oven for about 10 minutes.

Building the Soup

• If serving with rustic cornbread croutons, lay cornbread cubes on a baking sheet and bake at 400 degrees F. for 10 minutes, turning over midway through cooking.
• In a heavy pot or dutch oven, sauté diced onion and carrots in a little olive oil until just tender.
• Stir in a clove or two of garlic and cook an additional minute.
• Add in chopped collard greens (or kale or cabbage), cubed ham (if using), and veggie broth.
• Simmer until collards are tender.
• Add beans and heat through.
• Season with apple cider vinegar and soy sauce (or coconut aminos).
• Finish with a couple handfuls of fresh spinach.
• Serve in big bowls topped with cornbread croutons

Beneficial Heart Healthy Ingredients

• This soup is packed with heart healthy leafy greens which provide our bodies with minerals and vitamins. They’re also high in nitrates which are shown to open blood vessels, encouraging healthy blood flow.
• Beans are also a heart healthy choice, as studies show they can help to reduce cholesterol. If using canned beans look for low sodium or at minimum rinse before adding to your soups.
• Lastly, when making soup from scratch you are able to control the amount of sodium. Homemade Chicken Broth or Vegetable Broth are not only economical, but they are a great alternative to boxed or canned broths which tend to have high sodium levels and often contain msg.

As for this incredibly flavorful and satisfying Rustic White Bean & Greens Heart Healthy Soup, I’m serving up big bowls full for lunch! But it also makes a delicious Meatless Monday Meal (omit ham).

And for January, also known as National Soup Month – I hope delicious soups grace your tables all month long. Wishing you heart health and happiness in the New Year!

Looking for soup recipe inspiration? Check out our 50+ Homemade Soup Recipes Roundup!

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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Rustic White Bean & Greens Heart Healthy Soup

As for this incredibly flavorful and satisfying Rustic White Bean & Greens Heart Healthy Soup, I'm serving up big bowls full for lunch!

Course Soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the White Bean & Greens Soup

• 1 Tablespoon olive oil
• 2 carrots diced
• 1 small onion diced
• 2 garlic cloves minced
• 2 cups collard greens, kale and/or cabbage chopped
• 1/2 cup cooked ham (optional) diced
• 1 can white beans, pinto beans, black eyed peas, or favorite beans rinsed and drained
• 4 cups low sodium chicken or vegetable broth
• 1 Tablespoon coconut aminos (or soy sauce) or to taste
• 1 Tablespoon apple cider vinegar or to taste
• 2 cups fresh spinach leaves optional

For the Cornbread Croutons

• 1 cup cubed cornbread

Instructions

For the Soup

• In a 2 or 3 quart heavy pot or dutch oven, heat olive oil over medium heat. Add diced carrot and onion and sauté until just tender, about 7-10 minutes. Add garlic and cook an additional minute.
• Add collard greens (or kale or cabbage) and saute another 10 minutes or until just tender. Add ham (if using), rinsed beans and broth. Bring to a gentle simmer. Add coconut aminos (or soy) and apple cider vinegar, adjust to taste. Finish by adding fresh spinach just before serving.
• Serve in big bowls topped with cornbread croutons (optional).

For the Cornbread Croutons

• Preheat oven to 400° F. Cut cornbread into 1-inch cubes. Spread in a single layer on a baking sheet. Bake for 10-12 minutes, turning halfway through cooking time.

The post Rustic White Bean & Greens Heart Healthy Soup appeared first on Lemony Thyme.

These sticky sticks are finger-licking good. The Kung Pao sauce packs a little heat with giant sweet and savory flavors!

The Kung Pao Sauce

This Asian inspired sauce is sweet, savory and slightly spicy. When cooked, the sauce thickens making it the perfect marinade and basting sauce.

The shallot and garlic are sautéed in olive oil, then the remaining ingredients are added. Bring to a boil and allow to cool completely.

• Olive oil
• Shallot & garlic
• Honey
• Soy Sauce (or coconut aminos)
• Rice Wine Vinegar
• Ginger
• Chili Crisp Oil (or sriracha hot sauce)

Instructions

Marinate 4 chicken drumsticks for 1-2 hours in cooled Kung Pao sauce. You can easily double or triple this recipe!

Remove chicken from Kung Pao Sauce and place on a rack set in a foil lined baking sheet. Pour sauce into a small saucepan and bring to a boil.

The Method

Many recipes I reviewed called for frying the chicken legs before baking.  I opted to go for a total baked version, basting along the way with boiled sauce. 

Bake at 425 degrees for 45 minutes or until internal temp. registers 175 degrees when stuck with meat thermometer.  They will be crispy, juicy and delicious!

We have one of those great meat fork thermometers.  If you don’t, I recommend the ThermoWorks one.  And I’d get it today and gift it to the house grill master.

Serve the drumsticks topped with crushed peanuts and sliced scallions.  Serve with fingers and napkins. These chicken wings pack so much flavor you’ll want to make them again and again!

Do you have a favorite finger food you’d like for me to recreate here? I’d love for you to share in the comments below.

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

All my best,
xo Libby

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Kung Pao Chicken Drumsticks

This Asian inspired sauce is sweet, savory and slightly spicy. When cooked, the sauce thickens making it the perfect marinade and basting sauce.

Course Appetizer

Prep Time 2 hours hours 15 minutes minutes

Cook Time 45 minutes minutes

Time to Marinate 2 hours hours

Total Time 3 hours hours

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the sauce…

• 2 Tbl. olive oil
• 1 small shallot minced
• 2 garlic cloves minced
• 1/4 cup honey
• 1 Tbl. grated ginger
• 1 Tbl. rice wine vinegar
• 2 Tbl. soy sauce or coconut aminos
• 1 Tbl. brown sugar
• 1/2 Tbl. sriracha or chili crisp oil

For the chicken…

• 4 chicken drumsticks
• 1/4 cup peanuts
• 1 scallion thinly sliced

Instructions

For the sauce…

• Saute shallot in olive oil until tender, add garlic for 1 minute. Then add remaining ingredients and bring to slow boil then reduce heat and simmer for about 5 minutes until slightly thickened. Cool completely before adding sauce to chicken for marinating.

For the chicken…

• Marinate drumsticks in Kung Pao sauce for 1-2 hours, reserving some sauce for basting.
• Preheat oven to 425 degrees. Place chicken legs on a parchment lined baking sheet. Bake for 45 minutes or until done to your liking when stuck with meat thermometer. Baste drumsticks 3-4 times during the cooking time.
• Top with crushed peanuts and sliced scallions.

The post Kung Pao Chicken Drumsticks That Are Finger-Licking Good! appeared first on Lemony Thyme.

And run hard!

The fun thing is, this recipe is SOOOO easy!!

Easy enough that even my college kids can handle this recipe. #collegecooking

Back in March I decided to run with a series of meatball recipes called March Meatball Madness. April is National Grilled Cheese Sandwich Month and I embraced that as well.

When May rolled around I challenged myself to put out a new Chicken Wing recipe each week for 5 consecutive weeks. We ate a lot of wings! And no one was complaining.

I’m not sure how many chicken wing flavor combinations is enough for one blog to bear. But we’re committed to find out!!

Random thought. Remember the Tootsie Roll commercial. How many licks does it take to get to the center of a Tootsie Roll Tootsie Pop? I’m feeling that. Except I’m not willing to give in at 3 or 5 or even possibly 10 chicken wing flavors. Let’s hold off and see how many flavors it takes to create the perfect Chicken Wing Recipe Roundup!!

The Honey Garlic Butter Sauce

The key is a 5-Ingredient Honey Garlic Butter Sauce that’s out of this world.

• The sauce starts with butter. Because butter.
• Next comes garlic. Lots of garlic.
• Then of course we add honey.
• Soy sauce (or coconut aminos for a gluten free version) adds a salty influence.
• Finish with sriracha hot sauce!

So simple, yet this sticky sweet buttery sauce elevates baked chicken wings to near perfection. Humbly, I hold back!

The Method

For this recipe, start by tossing your chicken wings in garlic powder, salt & pepper. Lay them on a rack over a foil lined baking sheet. Bake them at 400 degrees F. for 45-50 minutes or until golden brown and crispy.

Don’t be afraid to broil them for a few minutes at the end to achieve crispy perfection.

Pour that luscious sauce over the baked wings then toss to coat!

Recipe Note: Depending on your tossing skills you might want to move outside for this step!

Did I mention that these wings are insanely good? They are a fabulous addition to any game day spread or tailgating party!

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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The Best Honey Garlic Chicken Wing Recipe

Honey Garlic Chicken Wings are so simple. The sticky sweet buttery sauce elevates the baked chicken wings to near perfection.

Course Appetizer

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the Wings

• 2 pounds chicken wings flats & drumettes separated
• 2 Tablespoons garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper

For the Honey Garlic Butter Sauce

• 4 Tablespoons butter
• 4 cloves garlic fine chopped
• 1/4 cup honey
• 2 Tablespoons soy sauce (or coconut aminos for GF version)
• 1 1/2 teaspoons sriracha hot sauce

Instructions

For the Wings

• Preheat oven to 400° F. Place a rack over a foil lined baking sheet.
• Combine garlic powder, salt & pepper in a zipper top bag or bowl. Add wings and toss to coat. Arrange wings in a single layer on prepared rack. Bake at 400° F. for 45-50 minutes until golden brown and crispy. Switch oven to broil for last 5 minutes if needed.

For the Honey Garlic Butter Sauce

• In a small saucepan over medium low heat melt butter. Add finely chopped garlic and simmer for a minute. Add honey, soy sauce and sriracha and simmer for 5 minutes until sauce has thickened slightly. Remove from heat and allow to rest.
• Once wings are cooked through and crispy transfer to a large bowl. Pour sauce over wings and toss to coat. Serve immediately.

The post The Best Honey Garlic Chicken Wing Recipe appeared first on Lemony Thyme.

Big bold flavors. Bright cheerful colors.

There’s nothing boring about these burgers.

I have a Jerk Marinade that I’ve used for Turkey Tenderloin, Turkey Meatballs, Caribbean Couscous Salad….

Its punchy, gently spicy, with bursts of citrus and herbs. There’s warmth from the spices balanced by the natural mildness of ground turkey. I’m addicted!

To make these burgers, mix up your spices and aromatics first then add them to the ground turkey. This insures the flavors are incorporated well without overworking the mixture.

Overworking = tough burgers.

When cooked properly Turkey Burgers are moist and juicy. Ground turkey is tender and can be tricky to cook on a grill. The secret I’ve found is to sear the patties in a hot pan, then finish them in the oven. They come out perfectly every time.

Turkey Burgers reheat beautifully too, so they are fantastic for meal prep and making lunches for the week! The flavors in these jerk burgers are even better the next day, warm or cold!

Juicy Jerk Turkey Burgers with Caribbean Coleslaw are fun for the weekend, but easy enough for a weeknight meal! Serve them on toasted burger buns or lettuce wraps, topped with Caribbean Coleslaw.

Are there recipes that remind you of a favorite vacation that you’d like to see us recreate? I’d love for you to comment below. Your feedback is so important to me (and keeps the recipe love fresh).

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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Juicy Jerk Turkey Burgers with Caribbean Coleslaw

Juicy Jerk Turkey Burgers with Caribbean Coleslaw scream summer! Big bold tropical flavors. Bright cheerful colors. Smiles all around!

Course Burgers

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pound ground turkey
• 1/2 cup panko breadcrumbs use gluten free panko for GF version

Spices and Aromatics

• 2 Tablespoons soy sauce or coconut aminos
• 1 Tablespoon apple cider vinegar
• 1 teaspoon hot sauce
• 1 teaspoon orange zest
• 1 clove garlic minced
• 1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
• 2 sprigs minced fresh thyme or 1/2 teaspoon dried thyme
• 1/4 cup chopped fresh cilantro
• 2 scallion thinly sliced
• 1 small jalapeno fine diced
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• oil for pan frying

For Serving

• 1 cup Caribbean Coleslaw recipe link in post
• 4 burger buns lightly toasted

Instructions

• Preheat oven to 350° F.
• Mix spices and aromatic together. Add ground turkey, egg and panko breadcrumbs. Mix with hands until just combined.
• Form into 4 burger patties. Heat 1 Tablespoon cooking oil in oven-proof skillet over medium-high heat. Pan fry burgers 2-3 minutes per side, then transfer to oven. Cook for 10 minutes or until internal temperature of burgers reaches 165° F. Remove and allow to rest 5 minutes.
• To serve, place each burger on a toasted bun and top with 1/4 cup Caribbean coleslaw.

The post Juicy Jerk Turkey Burgers with Caribbean Coleslaw appeared first on Lemony Thyme.

They’re sweet & spicy, saucy & sticky and taste just like the popular Chinese take-out dish!

As promised, it’s Week #2 of my latest personal cooking challenge.

Five new Chicken Wing recipes in five weeks!

Last week’s Crispy Greek Chicken Wings were a great success, but we’re changing it up this week.

For the Baked Wings

• For this recipe you’ll make a dry rub for the wings, which consists of garlic powder, ground ginger and corn starch
• The wings are baked, not fried, at 400 degrees F. for an hour until the skin is crispy and golden.

This is my ‘healthier’ version of the classic deep fried General Tso’s chicken. Believe me, once tossed in the sweet & spicy sauce you will not miss the batter!

Meanwhile, while the wings are baking you prepare the signature sauce.

For the General Tso’s Sauce

• The sauce begins with the aromatics – freshly grated ginger, minced garlic, and dried red chili peppers (stems & seeds removed). I used japones (very hot), but you can use tianjin, arbol or red pepper flakes as well.
• Once the aromatics are sizzled in a little oil, make a slurry with soy sauce (coconut aminos for gluten free) and corn starch and reserve.
• Add chicken broth, rice wine vinegar, hoisin, sesame oil, and brown sugar to sauce pan. Bring to a simmer, then whisk in soy sauce slurry.
• Bring to a gentle boil until sauce thickens, thin with water for desired consistency.

Recipe note: We achieved our desired level of hot & spicy after bringing to a boil, so I removed the dried chilies at that time.

Toss your crispy baked chicken wings in the General Tso’s sauce and prepare to be amazed!

These wings are roll up your sleeves, two-handed, lip smacking delicious!

I plated the wings with steamed broccoli because General Tso’s Chicken is served with broccoli.

Honestly, it seemed silly but in the end the broccoli brought a nice cooling palate cleanser between rounds.

If you’re looking for a crowd-pleasing appetizer or family night dinner General Tso’s Chicken Wings are the way to go.

Crispy chicken wings with all your favorite asian flavors!! If you make this recipe I’d love to hear from you in the comments below.

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,
Libby

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General Tso’s Chicken Wings

These oven-baked wings have all the sticky spicy sweet flavors of the original Chinese food take-out dish!

Course Entree or Appetizer

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Servings 4

Ingredients

For the Rub

• 2 Tablespoons corn starch
• 1 Tablespoon ground ginger
• 1 Tablespoon garlic powder
• 2 pounds chicken wings flats & drumettes separated

For the Sauce

• 1/4 cup soy sauce (or coconut aminos)
• 1 Tablespoon corn starch
• 1/4 cup chicken broth
• 3 Tablespoons rice wine vinegar
• 1 Tablespoon hoisin sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon brown sugar
• 1 Tablespoon neutral oil (avocado, coconut, canola)
• 1 Tablespoon grated ginger
• 3 cloves garlic minced
• 5 dried red chilies (such as Tianjin), stems and seeds discarded or substitute 1/2 teaspoon red chili flakes

To Serve

• 2 cups steamed broccoli florets
• 2 scallions thinly sliced
• 1 teaspoon sesame seeds

Instructions

• Preheat oven to 400° F. Line rimmed baking sheet with foil. Place rack onto pan.

For the Rub

• Combine rub dry spices in a zipper top bag. Add chicken wings and shake to coat. Place wings on prepared rack. Bake in oven for 50-60 minutes, until skin is crispy.

For the Sauce

• Make a slurry with soy sauce (coconut aminos for gluten free) and corn starch and reserve. In a small sauce pan saute grated ginger, minced garlic, and dried chilies in 1 Tbl. oil for 1 minute. Once the aromatics are sizzled in a little oil, add chicken broth, rice wine vinegar, hoisin, sesame oil, and brown sugar to sauce pan. Bring to a simmer, then whisk in soy sauce slurry. Bring to a gentle boil until sauce thickens, thin with water for desired consistency.
• Toss baked wings in prepared sauce. Serve with steamed broccoli. Garnish with sliced scallions and sesame seeds.

Notes

Recipe note: We achieved our desired level of hot & spicy after bringing to a boil, so I removed the dried chilies at that time.

The post General Tso’s Chicken Wings appeared first on Lemony Thyme.

It can transform a simple green salad and is the star of the show in our Asian Chicken Salad.

Asian Vinaigrette Ingredients

The ingredients are intended to be nuanced according to personal taste.

• Sesame oil, soy sauce and ginger create an unctuous flavor profile
• The acid from the rice vinegar and sweetness from honey bring balance
• Garlic delivers a slightly pungent element
• Add a little Chili Crisp Oil or sriracha if you want to spice it up a bit
• It’s fantastic on salads, grilled chicken and baked salmon

This dressing elevates even a simple Avocado & Cucumber Salad. The combo of the sesame oil and soy sauce is what pleases my tastebuds. The ginger is a bonus!

Embrace homemade dressings. It will be hard to turn back. We make a homemade vinaigrettes nearly every week. Some savory, others herby, all delicious!

Do you make your own salad dressings? I’d love for you to comment below. I’m always looking for new 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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Asian Vinaigrette

This dressing will transform a simple green salad into a bowl to be savored and is the star ingredient in our Asian Chicken Salad.

Course Dressing

Cuisine Asian

Prep Time 5 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1/4 cup soy sauce or coconut aminos
• 2 Tablespoons sesame oil
• 1 Tablespoon nuetral salad oil (avocado, grapeseed, canola)
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon honey
• 1 clove garlic minced
• 1 1-inch piece fresh ginger peeled & grated

Instructions

• Combine all ingredients in a jar with a lid and give a good shake to combine. Store in refrigerator for up to one week.

The post Asian Vinaigrette The Star of the Show appeared first on Lemony Thyme.

Description: Sesame, Ginger, and Soy are the star ingredients in our Asian Marinade. Rice Vinegar and Chili Crisp Oil bring the acid and heat, while garlic is the key aromatic. This marinade is generally mellow, yet smells and taste like your favorite Asian dishes. 

Ingredients: 1/4 cup soy sauce (or coconut aminos), 3 Tbl. sesame oil, 2 Tbl. rice vinegar, 1 Tbl. chili crisp oil (or sriracha hot sauce), 2 garlic cloves (minced), 1-inch piece fresh ginger (peeled & minced)

Instructions: Combine marinade ingredients in a zipper top bag or large bowl. Add chicken and turn pieces to coat well. Marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.

Time to Marinate: It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

Recipe Suggestions: Asian Chicken Salad, Sticky Asian Drumsticks, Spicy Thai Chicken Thighs

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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Asian Marinade

This marinade is generally mellow, yet smells and taste like your favorite Asian dishes. 

Course Marinade

Cuisine Asian

Prep Time 10 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/4 cup soy sauce or coconut aminos
• 3 Tablespoons sesame oil
• 2 Tablespoons rice wine vinegar
• 1 Tablespoon sriracha hot sauce or chili crisp oil
• 2 cloves garlic minced
• 1 1-inch piece fresh ginger peeled & grated

Instructions

• Combine marinade ingredients in a zipper top bag or large bowl. Add chicken and turn pieces to coat well. Marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.
• It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

The post Asian Marinade appeared first on Lemony Thyme.

If you’re craving a low-carb or vegetarian alternative to traditional fried rice, this is the recipe for you.

A little sesame oil and soy sauce and you’ve got the flavor profile down.

I always add carrots, onion and green peas but sometimes I also add zucchini, broccoli, mushrooms, shrimp, or even bacon.

I keep bags of Cauliflower Rice in my freezer. It’s such a versatile ingredient that cooks very quickly. However you can easily make Cauliflower Rice from a head of fresh cauliflower.

I start in a large skillet with a little sesame oil over medium-high heat. Sauté the onion and carrots until just tender then pour in the cauliflower rice and spread into an even layer. I let that cook undisturbed for 3-4 minutes, then stir and repeat until the cauliflower is nice and hot. Add the frozen peas and soy sauce, then create a well in the middle with a touch more sesame oil.

Scramble the eggs until cooked through then stir them into the rice. If you like nice pieces of egg in your fried rice be sure to cook the egg all the way before stirring into the rice, otherwise it will just coat the rice. Season with salt, pepper and additional soy sauce to taste.

This fried rice pairs perfectly with Asian Salmon Meatballs and makes a great lunch bowl too. I promise you that Cauliflower Fried Rice packs all the flavor of your favorite takeout version.

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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Cauliflower Fried Rice

If you're craving a low-carb or vegetarian alternative to traditional fried rice, this is the recipe for you.

Course Main Course, Side Dish

Cuisine Asian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 2 Tablespoons + 1 teaspoon sesame oil
• 1 bag frozen cauliflower rice
• 1/3 cup onion diced
• 1/3 cup carrot shredded or fine diced
• 1/3 cup frozen peas
• 2 Tablespoons coconut aminos or soy sauce
• 2 eggs beaten
• salt & pepper to taste

Instructions

• In a large skillet add sesame oil over medium-high heat. Sauté the onion and carrots until just tender then pour in the cauliflower rice and spread into an even layer. Cook undisturbed for 3-4 minutes, then stir and repeat until the cauliflower is nice and hot.
• Add the frozen peas and soy sauce, then create a well in the middle with a teaspoon more sesame oil. Pour in beaten eggs and allow to set before scrambling. Keeps eggs in well until cooked through, then stir into rice. Season with salt, pepper and additional soy sauce to taste.

The post Cauliflower Fried Rice appeared first on Lemony Thyme.

I hope you’ve been enjoying my mini-series on Lunch Bowls.  I’m a bit obsessed with portion controlled meals.  Mostly though, I’m quite fond of a theme.

It helps my brain get organized.

We recently celebrated National Crabmeat Day.  When Bowl Week meets Crabmeat a California Roll Lunch Bowl is born.

Lunch Bowls are a fantastic way to incorporate leftovers into a meal.  Cooked chicken has found a new sexy purpose.  Who among us??

Yet, for our California Roll Lunch Bowl, crabmeat was a key ingredient.  Not so good leftover.  We are fortunate to have competing grocery stores all about town.  One snow-crab cluster will set you back about $4.00 and 2 WW Pts+.  That’s winning.  Add a couple more points for rice, avocado, a drizzle of sesame soy srirachi dressing and this bowl weighs in at about 7 WW Pts+.

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California Roll Lunch Bowl

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Author Libby with Lemony Thyme

Ingredients

For each California Roll Lunch Bowl…

• 1 snow crab cluster
• 2 cups fresh spinach
• 2 radish sliced
• 1 baby cucumber thinly sliced
• 1/2 cup cooked rice
• 1 tsp. sesame seeds
• 1/2 avocado sliced

For sesame soy sriracha dressing…

• 1 Tbl. soy sauce
• 1 Tbl. sesame oil
• 1 tsp. sriracha sauce

Instructions

• Whisk together soy sauce, sesame oil and sriracha sauce. Reserve.
• Place crab cluster on a steamer basket over boiling water and cook for 5 minutes.
• Layer bowl with spinach, rice, avocado, cucumber, radish and crab. Sprinkle with sesame seeds and drizzle with dressing.

The post California Roll Lunch Bowl appeared first on Lemony Thyme.

We found such a bargain on Sea Scallops.  Great big juicy sea scallops.  

I believe the steep price tag is what keeps me from eating them every day.  But I do love them. 

We bought eight (should have bought more) and decided to prepare them two ways. 

This month’s issue of Real Simple has a quick guide to marinades. 

Right there in front of me was a Korean marinade, using ingredients already in our pantry like soy sauce, brown sugar, garlic, sesame oil, rice vinegar.

It was a sign and it was soooo delicious. 

Really, really good. 

We literally were dipping chips in it before starting dinner (not sure that’s the kind of thing I should share….no judging).

I decided to use that as a springboard for this dish. 

I’ve been wanting to use udon noodles and they were perfect with this punchy marinade. 

I prepared them according to the package then stir fried them quickly in a little reserved marinade with sugar pea pods and radish for a nice crunch.  I seared the marinated sea scallops in a little olive oil and served them on top of the noodles, sprinkled with toasted seeds (I use a 7 seed blend) and fresh cilantro. 

Such a simple, yet extremely flavorful dish. The Asian Noodles were the perfect pairing for these succulent Sea Scallops.

You might also like our 2nd choice.  Pan Seared Scallops with Basil Pesto Pasta.

Are you a Sea Scallop lover like me? Check out our Favorite Sea Scallop Recipe Roundup HERE. I’d love your feedback in the comments below.

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

All my best,
xo Libby

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Asian Noodles with Seared Sea Scallops

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 bundles udon noodles
• 1 Tbl. olive oil
• 8 Sea Scallops
• 1 handful snow pea pods
• 2 radish thinly sliced
• 1 scallion thinly sliced
• 1 tsp. toasted seed blend
• fresh cilantro for garnish

For the marinade/sauce…

• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup rice vinegar
• 4 cloves garlic chopped
• 1 Tbl. sesame oil
• 2 tsp. crushed red pepper flakes

Instructions

For marinade…

• Combine all marinade ingredients, reserve 1/4 cup to use as sauce. Pour remaining marinade into a bowl or zip top bag with scallops. Marinate for 15 minutes.
• Prepare udon noodles according to package instructions. Reserve.
• Meanwhile, remove scallops from marinade and pat dry with paper towels. Discard marinade. Heat olive oil in a skillet over medium-high heat. Sear scallops untouched for 2 minutes on each side. Remove from pan.
• Add 1/4 cup reserved marinade into skillet, stir fry udon noodles with pea pods, radish, and scallions until heated through, 2-3 minutes.
• Serve scallops on top of udon noodle mixture; sprinkle with toasted seeds and cilantro leaves.

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