IT IS AMAZING.

Every ingredient is so well thought out, each delivering a unique flavor and/or texture.

This chopped salad begins with a base of orzo pasta and builds from there. Check out the ingredients below.

The ingredients laid out above will make a gigantic crowd-worthy salad. Easily enough to feed 8 people as a meal, more as a side dish. We’ll be eating on it for days and I’m okay with that!

The Ingredients

• Orzo pasta – cooked, drained and cooled
• Boneless skinless chicken breasts – grilled and cubed
• Spinach and radicchio – julienned
• Tomatoes – diced
• Black olives – sliced
• Sundried tomatoes – chopped
• Pine nuts – lightly toasted
• Capers – drained
• Parmesan cheese – shredded or shaved
• Roasted Garlic Lemon Vinaigrette – garlic, lemon, red wine vinegar, honey, olive oil, salt

The Process

• Roast garlic at 400 degrees for 45 minutes (see How to Oven Roast Garlic)
• Meanwhile, cook pasta according to package instructions
• Grill chicken breasts
• Slice and dice remaining ingredients
• When garlic is done, prepare vinaigrette
• Toss and serve

Right before serving, toss the salad with the Roasted Garlic Lemon Vinaigrette. The wonderful thing about this salad (and vinaigrette) is that it holds up nicely in warm weather. This might be my favorite picnic salad yet!

This Insalata Chicken Florentine also keeps well. We literally will eat on this for three days and it’s just as good as the very first bite.

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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Insalata Chicken Florentine (Macaroni Grill Copycat)

This crowd-pleaser salad is amazing! Every ingredient is so well thought out, each delivering a unique flavor and/or texture.

Course Entree, Salad Entree

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 8

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts grilled and cubed
• 1 pound orzo pasta cooked, drained, cooled
• 5 ounces fresh spinach julienned
• 1 head radicchio julienned
• 1 pint cherry tomatoes halved
• 1 cup black olives sliced
• 1 cup sun-dried tomatoes chopped
• 1 cup pine nuts lightly toasted
• 3.5 ounce jar capers drained
• 4 ounces Parmesan cheese shredded or shaved
• 1 cup Roasted Garlic Lemon Vinaigrette see recipe link in post

Instructions

• Grill chicken and cut into bite-sized pieces. Prepare orzo according to package instructions. Drain and cool. Julienne, slice or chop remaining ingredients. Place all ingredients in a large salad bowl. Toss with vinaigrette. Garnish with additional parmesan cheese.

The post Insalata Chicken Florentine (Copycat Macaroni Grill) appeared first on Lemony Thyme.

My kid.  I love her completely.

Her hugs. Listening skills. Eye contact. Thirst for knowledge. Hugs. Witt. Sense of adventure. Genuine interest in what you’re saying.

Having said that, there is an I want this now and my listening skills have gone out the window at this moment, because I want this now quality about her that I admire. Go get it girl. Which is exactly what she did last week.  I’ll tell you more about that, after I introduce our newest savory dish.  I made a bit of heaven. Rosemary Ham & Swiss Savory Bread Pudding…inspired by a Sunday’s with Shelby outing (which on occasion happens on a Saturday).

My kid, aka Shelby, has lived in a very nice townhome in a great town for 3 years.  Albeit OTP (outside the perimeter).  Those that know the Atlanta scene will recognize that there’s a clear divide between ‘inside’ and ‘outside’ of the perimeter.  Side note, most every time we have a Sunday’s with Shelby outing we rely on my car’s navigation system to direct us to the newest hot spot eatery.  And when ‘Rosie’, my car’s navigation spokesperson, says….in 200 yards, turn left on Peri. Meter. Center.  We crack up.  Please tell me you too have named your navigation spokesperson.  Anywho, she’s been yearning to live closer to the action.

She’s forever combing social media, Craig’s list and the like for an opportunity to make the move.  Often what she found was price prohibitive and when something affordable became available it was snatched up faster than the last chicken nugget on the platter.

Shelby’s luck took a turn for the better.  My phone lit up with text messages and pictures with captions.  ‘Potentially mine!!’ ‘This is perfect and I was the first one to come across it.’ ‘Hardwood floors, high ceilings, lots of light.’ ‘The rent is perfect and a prime location!!!!’ followed by six emoticons (the one with the teeth clenched).  Then the phone rang, ‘Eeeek!!! It’s so perfect mom, they even have the same picture in their living room that I have.’ ‘I’m on my way to meet them.  It’s meant to be.’

Stop right there.  When your kid says it’s meant to be, you might as well jump on the band wagon ’cause their mind is made up.

Yep.  Within a week, she was signed, sealed and delivered.

Saturday, after passing a few blocks of cool urban vibe, I arrived at her new destination…Eeeek!…OMG! My first thoughts were that my mom would have loved Shelby’s new neighborhood. Sundays with Shelby are about to get a whole lot hipper.

Not to mention she’s only blocks away from an entrance point to the BeltLine.  An urban renewal project that utilized abandoned railroad tracks to create miles of bicycle and pedestrian trails, connecting parks and green spaces to shops, restaurants and neighborhoods.

After I had my OMG I want to live-your-life moment, we headed off on foot to Krog Street Market.  Designed to be as authentic as the 1920’s warehouse it’s built in. A west-coast style market, in the heart of Inman Park, with a rich history in cooking.  It was originally home to the Atlanta Stove Works.

Atlanta Stove Works introduced a revolutionary form of cast-iron cooking. I researched and soaked in the stories behind the story.  Inman Park is rich in history, the first street car suburb in Atlanta. Street cars have recently been reintroduced to Atlanta, and while they’ve been met with mixed reviews, I hang on to the nostalgia.

We arrived at Krog Street Market hungry!!  The choices were diverse.  Shelby went with the Pimento Cheese Club from Fred’s Meat & Bread with a side of BBQ Fries with White BBQ Sauce.  Whoa.  Applewood smoked bacon, fried green tomato, poblano pepper, spicy mayo, piled into a grilled pimento cheese sandwich. Great folks, passionate about sandwiches and speaking my love language.  Collectively, we didn’t even finish half of this creation.

I couldn’t get past the vast array of choices from Yalla.  The best way I can describe them is as a Middle Eastern Chipotle.  Lots of fresh punchy ingredients, well-balanced with veggies and proteins, prepared in 1 of 3 ways, delivered by a skilled and dynamic staff.  I went with a Pita Sabich.  Hummus, fried eggplant, labne, tahini, amba, herbs, hard boiled egg.  Oh my!

While waiting for our meals to be prepared we discovered several ‘viewing windows’ where eateries were preparing dishes…or in this case making bacon.

We were at Fred’s when I was drawn in to what the gal in the window next door was hand mixing.  At first I thought chicken salad, with bread chunks and greens. Long story short, I dug in and learned she was making Savory Bread Pudding Muffins.  Brilliant.

It’s taken me 800+ words, many pics, and a bunch of pride for my kid’s choice of a new neighborhood to cut to the chase.  Rosemary Ham & Swiss Savory Bread Pudding delivered as individual servings are pure heaven.  The next day I recreated my interpretation for this recipe.

I chose Boar’s Head Rosemary & Sundried Tomato Ham, we first discovered it here, and paired it with Jarlsberg and Parmesan cheese, and sundried tomatoes.  Added day old bread cubes and soaked with seasoned beaten eggs with cream.  Spooned into ramekins or muffin tins and into the oven for about 20 minutes.

I was so giddy about the results that within minutes of picturing, I was on the way to to Share the Love.  We exchanged hugs, how you doings, and then they went straight in.  Two thumbs up from two of Lemony Thyme’s biggest fans.  Love.

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Rosemary Ham & Swiss Savory Bread Pudding

Author Libby with Lemony Thyme

Ingredients

• 3 cups day-old bread, cubed
• 1 cup diced Boar’s Head rosemary ham or favorite
• 1 cup shredded Jarlsberg cheese
• 1/2 cup shredded Parmesan cheese
• 1/2 cup chopped sundried tomatoes fine diced
• 1 cup cream
• 3 eggs
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 1/4 tsp. black pepper
• butter for remekins

Instructions

• In a medium bowl, add ham, cheese, sundried tomatoes, and bread cubes.
• In a separate bowl, beat eggs with cream and seasoning and pour over meat/cheese/bread. Mix well and allow to sit for 10 minutes.
• Preheat oven to 400 degrees.
• Spoon into 8-ounce buttered ramekins or muffins tins.
• Bake for 20-25 minutes or until set.

The post Rosemary Ham & Swiss Savory Bread Pudding appeared first on Lemony Thyme.

Wrapping up a fabulous April, spent celebrating National Grilled Cheese Month.  Our Mediterranean Grilled Cheese Sandwich, layered with basil pesto, artichoke hearts, sundried tomatoes, and cheese, was phenomenal.  All that goodness was sandwiched between two slices of fresh baked Jackalope Real Bread.  Let me tell you a bit about that.

My friend Annabelle, aka California Country Gal, sent me a pouch of her grain-free, gluten-free, sugar-free multi-purpose baking mix to try.  We chose to make a rustic loaf and as it was baking the aromas swirling around the kitchen said ‘fresh baked bread….oh my.’ Wow.

We added fresh chopped sage, because well….our sage is thriving.  And fresh herbs.

The results were amazing.  Annabelle’s grain-free ingredients yielded a gorgeous loaf of bread.  Most importantly the texture was bread-like.  I’m not sure what I expected, but I was pleasantly surprised.  After we slathered several slices with butter and scoffed them down standing at the counter…I declared a grilled cheese must happen.

Some of my favorite flavors came together so nicely in this Mediterranean Grilled Cheese.  Fresh basil pesto, artichoke hearts, sundried tomatoes, parmesan & Jarlsberg cheese.

For my gluten-free friends and sugar-free, ‘starch belly’ free fans, check out Jackalope Good Food Company @jackalope good food company for all of Annabelle’s Good Food products.  A grilled cheese sandwich is in your future.

xo, Libby

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Mediterranean Grilled Cheese {Gluten Free}

Author Libby with Lemony Thyme

Ingredients

• 2 slices Jackalope Grain-Free Bread
• fresh basil pesto see recipe link in post
• artichoke hearts quartered
• sundried tomatoes
• grated parmesan cheese
• grated Jarlsberg cheese
• butter for pan grilling

Instructions

• Heat skillet over medium heat. Melt 1 Tbl. butter.
• Layer bread slice with basil pesto, parmesan cheese, sundried tomatoes, artichoke hearts, and Jarlsberg cheese. Top with second bread slice.
• Pan grill until golden brown, carefully turn over and grill until second side is golden and cheese is melty.

The post Mediterranean Grilled Cheese {Gluten Free} appeared first on Lemony Thyme.

One of my most favorite expressions and actions.

See the missing bite out of that Savory Caprese Scone above?  It was that precise moment when I knew.

I must share this recipe. 

I took a tried and true scone recipe from the uber talented Joy The Baker and added my own flavor twist.

Scone Making Tips

Joy’s recipe specifically says to ‘sift’ the dry ingredients. I’m certain that contributes to the lightness of these scones (we’ll talk more about this in a minute). 

Every time I break out my sifter, my mom becomes part of the recipe.  She passed her treasured sifter on to me and I love it!!  Decades later, I’m not sure if there is a modernized version, but I can’t imagine something better than hand-churning.

Recipe note:  I’ve learned that COLD butter is key to flaky pastries and baked goods.  Scones depend on it.

Savory Ingredients

Besides sifting the dry ingredients, the addition of sour cream further lifts these scones from the stereotypical dense and frankly dry-ish label to a tender biscuit-like texture.

I can’t wait to get to the part of this post where I tell you how freaking, life changing, amazing these are.  Composing myself.

My flavor twist choices were influenced by ingredients already on hand, beautifully classic Caprese. 

Fresh basil (currently growing in our Aero Garden), sundried tomatoes, and fresh mozzarella pearls (leftover from a pasta salad dish).

The Process

Shaggy dough. 

I get it. 

Just a fork blending wet ingredients into dry, yields a shaggy dough.  Once you get comfortable with shaggy, scone making becomes rewarding.

Have I told you how many people moaned in delight over this recipe? 

It was a lot!

Tools Kneaded….I mean needed

Scones are so easy to make. 

A fork, hands, maybe a pastry and pizza cutter is all that’s kneaded.  I mean needed. 

Barely any kneading is required.  Remember that cold butter? DON’T overwork your scone dough.  We want that butter to burst into bits of love while baking. 

And as you can see above, don’t fret over unkept edges, they add character.

Holy crow ya’ll!!  All praises to Joy for a scone recipe that poofs. 

I took a deep breath when this tray of Savory Caprese Scones came out of the oven.  Long savory inhales.

Most of my food pictures are taken on my front porch (to a fault), hence the familiar background in most pics.  When these scones came out of the oven I new that they were special.  Poofed up, sensational aromas, oozing cheese.  I set up my shoot, sat down on my front steps to get just the right angle, snapped a few shots…But, then I had to know.

Oh my gawd.  Holy Cow.  Awe-mazing.

I ate that Savory Caprese Scone, sitting on my front porch steps, without looking back.  

I’m certain my eyes rolled back in my head.  My poor neighbors…the sights they have to endure.  They are so flaky and bursting with flavors reminiscent of pizza.  The mozzarella cheese studded throughout was the perfect melty gooey yumness.

I ate this scone without a morsel of guilt.  In fact, I couldn’t wait to pair the next one with a marinara dipping sauce.  Delicious.

After I recovered from my moment on the porch, I promptly packed up two warm scones and delivered them to a neighbor.  They too were smitten with this savory creation. 

Then I sealed two more up tight and shipped them to my sister as part of her birthday gift.  Even two days later, she described the same goodness I had experienced….of course she warmed them up first.

Make Savory Caprese Scones.  And be sure to Share the Love.

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Savory Caprese Scones

They are so flaky, bursting with flavors reminiscent of pizza.  The mozzarella cheese studded throughout was the perfect melty gooey yumness.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 3 cups all-purpose flour
• 1 Tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 3/4 cup unsalted butter cold and cut into cubes
• 1 egg beaten
• 3 tablespoons cold water
• 3/4 cup sour cream cold
• 1/3 cup chopped basil
• 1/2 cup chopped sundried tomatoes
• 3/4 cup mozzarella cheese pearls or cubes
• 1 egg beaten for egg wash
• coarse sea salt and cracked black pepper for topping
• marinara sauce for dipping optional

Instructions

• Preheat oven to 400 degrees.
• Line baking sheet with parchment paper and reserve.
• In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, and black pepper. Cut in butter using a pastry cutter. Mixture will resemble coarse meal.
• In another bowl, combine egg, sour cream, and water. Beat lightly with a fork. Add to flour mixture, stirring with fork to make a shaggy dough. Add the basil, sundried tomatoes and mozzarella. Pour out onto a clean surface and knead about 10 to 15 times, until it just comes together.
• Pat out into a 1-inch thick circle. Use a pizza cutter to cut into 8 wedges. Transfer to parchment lined baking sheet, brush with egg wash and sprinkle with sea salt and black pepper.
• Bake for 12-15 minutes. Serve warm with marinara sauce for dipping (optional).

The post Savory Caprese Scones Of Love appeared first on Lemony Thyme.

We brought 7-Layer Hot Italian Dip along with a bottle of red and white Italian wines to a happy-hour party recently. We stepped outside the comfort zone on the wines, perhaps this is a chance to discover a new favorite.

And about this dip.  Oh my.  I knew when I first read this recipe from Eat at Home Cooks that we’d have a new favorite.  Boy was I right.  As it turns out, when we delivered 7-Layer Hot Italian Dip straight from the oven, we walked into a happy-hour party already in progress.  All in attendance who sampled this new recipe loved it.  I think you will as well.

Let’s break down these seven layers of Italian flavor love.

Layer #1 ~ Cream Cheese

Layer #2 ~ Basil Pesto

Layer #3 ~ Roasted Red Peppers

Layer #4 ~ Parmesan Cheese

Layer #5 ~ Artichoke Hearts

Layer #6 ~ Sun Dried Tomatoes

Layer #7 ~ Mozzarella Cheese

7-Layer Hot Italian Dip is that easy and ready to be served in less than 30-minutes.  Be sure to keep these key ingredients on hand for your next happy-hour or game day party.  We served this yummy appetizer with Cheddar-Parmesan Savory Biscotti.  The flavor combinations were wonderful together.

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7-Layer Hot Italian Dip

7-Layer Hot Italian Dip is that easy and ready to be served in less than 30-minutes.  Be sure to keep these key ingredients on hand for your next happy-hour or game day party. 

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 8 ounces cream cheese softened
• 1/3 cup basil pesto
• 1/3 cup roasted red peppers chopped
• 1/3 cup freshly grated parmesan cheese
• 1 small jar marinated artichoke hearts drained & chopped
• 1/3 cup sun dried tomatoes chopped
• 1 cup shredded Mozzarella cheese

Instructions

• Preheat oven to 400 degrees.
• Layer ingredients in order listed in a 1-quart oven-safe casserole dish.
• Bake for 10-15 minutes until hot and bubbly.
• Serve hot with savory biscotti, pita chips or crackers.

The post 7-Layer Hot Italian Dip appeared first on Lemony Thyme.

I have a thing for biscotti.  It began year’s ago when I first discovered a recipe for Dark Chocolate Walnut Biscotti.  They soon became an annual addition to our holiday cookie plates.  They are the perfect gift for our favorite coffee and hot chocolate drinkers.  It took becoming a food blogger however for me to venture out into the world of savory biscotti.  Boy am I glad I did.  These Cheddar-Parmesan Savory Biscotti with sundried tomatoes and toasted pine nuts are just what that bowl of soup needed.

If you are new to biscotti baking there is a two-step process.  First is to make the dough and bake it in two logs.  Once the logs are cooled they are sliced into 1/2-thick slices and baked again.  The idea is to dry them out a good bit, yielding a nice crispy dunk-worthy biscotti.  I shared these with my Healthy Choices buddy and her first response was “tomato soup.”  Hints of cheddar and sundried tomatoes may have planted that seed, but no doubt dunking these Cheddar-Parmesan Savory Biscotti in a bowl of tomato soup sounds like pure comfort.

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Cheddar-Parmesan Savory Biscotti {with Sundried Tomatoes}

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 24

Calories 91kcal

Author Cooking Light July 2006

Ingredients

• 2 3/4 cups all-purpose flour
• 1/2 cup reduced fat extra-sharp cheddar cheese
• 1/3 cup freshly grated parmesan cheese
• 1/4 cup sundried tomato pieces
• 3 Tbl. yellow cornmeal
• 3 Tbl. pine nuts toasted
• 2 tsp. baking powder
• 3/4 tsp. salt
• 1/2 tsp. dried basil
• 1/3 cup fat-free milk
• 1 Tbl. olive oil
• 2 large eggs
• 1 large egg white
• cooking spray

Instructions

• Preheat oven to 350 degrees.
• Combine flour and next 8 ingredients (through basil) in large bowl.
• Whisk together milk, oil, eggs and egg white. Mix into flour mixture, stirring until well blended. Dough will be crumbly and slightly dry.
• Turn dough out onto a lightly floured surface; knead 10 times. Divide dough in half. Shape each half into an 8-inch long log, about 1 inch thick. Place both onto baking sheet coated with cooking spray.
• Bake for 25 minutes. Remove from baking sheet and cool on wire rack for 10 minutes.
• Reduce oven temp. to 325 degrees. Cut each log into 12 (1/2-inch) thick slices. Stand slices upright on baking sheet. Bake 25 minutes. Remove from baking sheet and cool completely on wire rack. Store in an air tight container for up to a week.

Notes

One Biscotti = 2 WW Pts+

The post Cheddar-Parmesan Savory Biscotti {with Sundried Tomatoes} appeared first on Lemony Thyme.

I have had the pleasure of getting to know the recipes of one special chef.  Her name is Chef Lisi Parsons and her dishes are full of flavor and ‘real’ ingredients.  She shared this Recipe with me.  I couldn’t wait to make her Caramelized Onion & Pancetta Crustless Quiche.

This dish has so much good going on.  First it is naturally low-carb and gluten-free making it very attractive to so many of our friends.  The goat cheese and sun dried tomatoes bring a wonderful flavor punch, and the fresh herbs will make you smile.  The signature ingredients of caramelized onion and pancetta make this quiche hearty and well received by all members of the family.

Thank you Chef Lisi for sharing your Caramelized Onion & Pancetta Crustless Quiche recipe with me and allowing me to share it with others.  It’s fabulous just like you.

Here’s our method for making Caramelized Onions.

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Caramelized Onion & Pancetta Crustless Quiche

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 4

Author Chef Lisi Parsons lightly adapted

Ingredients

• 8 ounces pancetta
• 1 Tbl. fresh rosemary chopped
• 1 Tbl. fresh thyme chopped
• 1/2 tsp. black pepper
• 2 large onions sliced in half then into slices
• 1 shallot chopped
• 1/2 tsp. sea salt
• 1/2 cup goat cheese
• 2 ounces sun dried tomatoes
• 8 eggs beaten
• 2 Tbl. fresh chives chopped

Instructions

• Cook pancetta with rosemary, thyme and pepper in a cast iron skillet until browned. Remove from pan and reserve.
• Add sliced onions and shallot to skillet and sprinkle with salt. Cook until caramelized about 35 – 45 minutes. See link in post for method.
• Preheat oven to 375 degrees.
• Once onions have caramelized add in the cooked pancetta and herbs, then sprinkle with crumbled goat cheese and sun dried tomatoes.
• Beat eggs in a bowl then pour over onion/pancetta mixture. Top with chives.
• Place skillet in oven and bake for 35-40 minutes or until quiche is set. Do not overbrown the bottom.

The post Caramelized Onion & Pancetta Crustless Quiche appeared first on Lemony Thyme.

I have always loved mushrooms.  Raw.  Cooked.  Stuffed.  In Stuffing.  In fact, my very first (and only…to date) contribution to a cook book, was a little piece on Mushrooms.  Mind you I was 13 and my culinary skills were….non-existent.  I plan to share more about this fabulous family cookbook in the near future, but for now I’ll focus on these Italian Stuffed Mushrooms.

I recently saw a video from Another Pint Please on grilling.  One of the ‘grilled’ appetizers he shared was for stuffed portobello mushrooms.  The first thing he added to the mushrooms was a schmear of Boursin Spread.  Just so happens I made a batch of Boursin Garlic & Herb Spread over the weekend, which conveniently found it’s way into our stuffed mushrooms.

From there I called on my taste-bud memory to recreate my favorite stuffed mushroom recipe.  We’ll call those Craig’s Stuffed Mushrooms.  They have sun-dried tomatoes and cheeses and are so stinking good I crave them.

And request them, as often as Craig requests my Spinach Salad with Warm Bacon Dressing.  These two dishes share the same sort of rich unctuous finish.

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Italian Stuffed Mushrooms

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 6 oz. fresh mushrooms wiped clean
• 1 Tbl. olive oil
• 4 Tbl. Boursin herb spread
• 2 Tbl. sun-dried tomatoes packed in oil chopped
• 2 Tbl. red onion fine diced
• 1/2 tsp. fresh rosemary minced
• 1/4 cup Parmesan cheese grated
• 1/4 cup panko bread crumbs
• Freshly cracked pepper
• pinch red pepper flakes optional
• 2 Tbl. Parmesan cheese shredded for topping
• olive oil drizzle

Instructions

• Preheat oven to 350 degrees.
• Remove stems from mushrooms and reserve. Wipe mushroom caps with a dry towel. Place caps in an oiled baking pan. Fill each mushroom cavity with Boursin spread.
• Chop mushroom stems and sauté over medium heat with sun-dried tomatoes, red onion, and rosemary in 1 Tbl. olive oil until onion is tender.
• Remove from heat. Stir in Parmesan cheese and panko. Season with pepper.
• Top each mushroom cap with 2-3 Tbl. of filling mixture, squeeze gently with hand to form and help shape on mushroom caps. Sprinkle each with grated Parmesan cheese and a drizzle of olive oil.
• Bake for 20 – 25 minutes until golden browned. Let stand for 5 minutes before serving.

The post Italian Stuffed Mushrooms appeared first on Lemony Thyme.

Grilled Rosemary Ham & Gruyere Cheese Sandwich {with Sundried Tomatoes}

I had a hankering for a grilled cheese for lunch today (I feel like I’ve used that line in a post recently…hmmm).  On my short drive from the office to the grocery store my mind was racing through a mental inventory of what ingredients I had to work with at home and what I would need to pick up.  I knew we had a nice hunk of Gruyere cheese and so I decided it would be a grilled ham & cheese.  Simple, yet always delicious.

While waiting for my turn at the deli counter, I stood reading all 47 (or so) different types of ham.  I began to experience the same overwhelmed feeling I get when at a new restaurant and it’s my turn to order.  When I’ve only gotten a third way through the menu and will definitely need to go back to the beginning once I’ve completed my first pass through (and unless everyone else has already ordered how could I ever know what I’m going to order).  Apparently I had THAT kind of look on my face when the man behind the deli counter said….”how about I give you some samples to help you decide?”  Bless you.  We started with his recommendation….Rosemary Ham.

As soon as he said it, the guy in line behind me said “Ugh” indicating “Gross.”  He followed up with “rosemary, fennel, and clove are three strong flavors I can’t warm up to.”  Hmm…there was a time, not that long ago, that I would have had to agree with him on all three accounts.  However, through my fresh herb journey I have developed a fondness for rosemary (and fennel and clove have their place as well).  One bite of the rosemary ham sample and I was all in.  My next stop was the bakery case and there smiling back at me was a mini loaf of Rosemary Olive Oil Bread….it was my sign.  The rest came together in my head on the drive home.  Grilled Rosemary Ham & Gruyere Cheese Sandwich {with Sundried Tomatoes}.  Good God.  I’m certain they serve these in heaven.

Before writing this post I made a call to my grocery store to confirm the brand and exact name of this ham.  Boar’s Head Rosemary & Sundried Tomato Ham.  Ha! Apparently pairing Rosemary with Sundried Tomatoes wasn’t my invention.  I know my time will come :)  Before my deli guy hung up the phone, he said “next time you need to try the Pesto Parmesan Ham.”  Don’t you know my wheels are already spinning.

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Grilled Rosemary Ham & Gruyere Cheese Sandwich {with Sundried Tomatoes}

Course Sandwich

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 slices Rosemary Olive Oil bakery bread or your favorite crusty bread
• ¼ lb. Boar’s Head Rosemary & Sundried Tomato Ham sliced for sandwiches
• 2 oz. Gruyere cheese sliced for sandwiches
• 3-4 Tbl. Sundried Tomatoes in olive oil
• Butter for pan grilling

Instructions

• Layer sliced ham, sundried tomatoes, and cheese between two slices of bread. Melt butter in skillet, grill sandwich using a weight or press until golden browned. Turn over, adding additional butter to the pan and grill second side until golden browned and cheese has melted.

The post Grilled Rosemary Ham & Gruyere Cheese Sandwich {with Sundried Tomatoes} appeared first on Lemony Thyme.