We were at an away tennis match, where traditionally the home team provides a spread of food. 

These little bites of ooey-gooey-love got our attention in a hurry.  

I have no idea if we won or lost our match that day. However, there’s no question that leaving with the recipe for Antipasto Squares was a Win!

I have since made these yummy squares many times. Most recently I shared a batch at a neighborhood gathering.  They were a hit!

The smell of warm buttery croissants alone draws you in. 

Combine that with all your favorite Italian meats and cheeses and you’ve got flavor magic. 

The roasted red peppers give them that familiar antipasto flavor which all comes together as they bake. 

There’s no question, these Antipasto Squares are rich.  I found cutting them into 1 1/2″ squares gives you a nice two-bite sample that’s easy to handle and allows you to come back for more with no very little guilt ;)  

These are a fantastic party food served warm or perhaps even better at room temperature.  And if you happen to be throwing a Game Day Party these Antipasto Squares are a fan favorite!

Delizioso!

For my college kids cooking in an apartment…. Make these!! They’re so easy and everyone will love them!

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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Libby with Lemony Thyme

These Antipasto Squares combine all your favorite Italian meats, cheeses and roasted red peppers in buttery croissant dough! Winning!

Course Appetizer

Servings 30 squares

Author All Recipes

Ingredients

• 2 10 ounce cans refrigerated crescent dinner rolls
• 1/4 pound boiled ham thinly sliced
• 1/4 pound provolone cheese thinly sliced
• 1/4 pound Genoa salami thinly sliced
• 1/4 pound Swiss cheese thinly sliced
• 1/4 pound pepperoni sausage thinly sliced
• 1 12 ounce jar roasted red peppers drained, cut into thin strips
• 3 eggs
• 3 Tablespoon grated Parmesan cheese
• 1/2 tsp. pepper

Instructions

• Preheat oven to 350° F.
• Unroll one package of crescent roll dough, and cover the bottom of a 9×13 inch pan. Layer the ham, provolone cheese, salami, Swiss cheese, pepperoni, and red peppers, on top of the dough.
• In a bowl, beat the eggs lightly, and stir in the Parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers.

  Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
• Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm or at room temperature.

The post Antipasto Squares {Winning} appeared first on Lemony Thyme.

I’ve been playing around lately with new ideas for dips.  We took a Crab Rangoon and turned it inside out, creating a creamy crab dip with Wonton Chips on the side.  This Hot Reuben Dip is made with that kind of twist in mind.  Take the yummy ingredients that make The Classic Reuben Sandwich so popular and serve it with Jewish rye Party bread.  One more easy crowd pleasing recipe to add to your next finger food spread.

One pound of deli sliced corned beef (then diced), 8 ounces shredded Swiss cheese, one 16-ounce pouch of sauerkraut (or 14-ounce can) well drained, 3/4 cup mayonnaise, 1/4 cup ketchup, 1 Tbl. horseradish, 1 tsp. Worcestershire sauce, salt & pepper.  That’s it.  Mix it all up, pour it into a casserole dish and bake it at 400 degrees for 20 minutes.

Set this Hot Reuben Dip out with an assortment of cold beverages and you’ve got yourself a room full of happy.

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Hot Reuben Dip

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 10

Ingredients

• 1 pound deli-sliced corned beef cubed
• 1 8- ounce block Swiss cheese shredded
• 1 16- ounce pouch or 14-ounce can sauerkraut drained well
• 3/4 cup mayonnaise
• 1/4 cup ketchup
• 1 Tbl. prepared Horseradish
• 1 tsp. Worcestershire sauce
• 1/2 tsp. freshly ground black pepper
• salt to taste

To serve…

• 1 sleeve Jewish rye party bread.

Instructions

• Preheat oven to 400 degrees.
• Combine all ingredients in a medium bowl and mix well. Pour into a 1 1/2 quart casserole dish and bake for 20 minutes.
• Serve with Jewish rye party bread.

The post Hot Reuben Dip appeared first on Lemony Thyme.

Sometimes less is more. 

I know I’ve said that recently in a post.  I’m intentionally practicing that line.  Sometimes less is more.  Key word here ‘sometimes.’ 

Perhaps to a fault, I’ve always been a fan of ‘the more the merrier.’ However last night called for a simple, quick and easy dinner. 

Let me back up and tell you that I had the most wonderful day yesterday.  Due to circumstances beyond her control (two little ones at Urgent Care), our office Santa Bethany had to call in for backup Elves. She needed someone to deliver Christmas gifts to the family our company members sponsored.  

I had the privilege of being that Elf. 

Spur of the moment forced me to put aside all the things I thought I should be doing on the day before Christmas Eve. Instead I was able to breathe in the joy that comes from giving. 

Our delivery of coats and shoes, gift cards and games, paid power bills and rent money, to this unsuspecting single mother of six boys was a bit overwhelming.  

I’m not sure if the much needed gifts were what brought her to tears or simply knowing that there are people who care and want to help.  My heart swelled with Christmas spirit and it hasn’t let up since.

Building the Sandwich

The Classic Reuben Sandwich is rye bread layered with thinly sliced corned beef, Swiss cheese, sauerkraut, and Russian dressing, then pan grilled to perfection. 

I like to take this sandwich to triple decker status, then press it while grilling.

Homemade Russian Dressing is the way to go.  Just a few simple ingredients combine to make this creamy slightly tangy dressing delicious.

And if you love a Reuben as much as we do, make a batch of this Hot Reuben Dip next time you’re hosting a party.  All those same great flavors in a dip.

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 Classic Reuben Sandwich

The Classic Reuben Sandwich on fresh bakery marble rye bread with a schmear of amazing Homemade Russian Dressing was just right.

Course Sandwich

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

For the Russian dressing…

• 1/2 cup mayonnaise
• 2 Tbl. ketchup
• 1 tsp. Worcestershire sauce
• 1 tsp. prepared horseradish
• freshly cracked pepper
• pinch cayenne pepper
• salt to taste if needed

For the sandwich…

• 6 slices marble rye bread
• 1/2 lb. thinly sliced corned beef
• 1/4 lb. thinly sliced Swiss cheese
• 1 cup sauerkraut
• 1/2 cup Russian dressing

Instructions

For the Russian dressing…

• Combine all ingredients, adjust according to taste. Refrigerate any unused dressing.

For the sandwich…

• Spread Russian dressing on one side of each bread slice, then layer corned beef, Swiss cheese, and sauerkraut in triple-decker fashion.
• Melt butter in large skillet, pan grill sandwiches until nicely browned, using a bacon press or similar to weigh it down. Add additional butter then turn sandwiches browning other side.

The post The Classic Reuben Sandwich {with Homemade Russian Dressing} appeared first on Lemony Thyme.

This sandwich has always seemed a bit over the top for someone committed to making Healthy Choices.  However, when Cooking Light shared a Melty Monsieur recipe…that got me thinking.  Three of my favorite food groups are in play with our Lightened Up Croque Madame sandwich.

1. Grilled Cheese Sandwiches
2. French Toast
3. Fried Eggs

To lighten up our Croque Madame I used Canadian Bacon.  For my calorie counting friends I’m sure you’re all over this low-cal ingredient.  Three slices = 60 calories.  Bam! You’ve just become part of the starting lineup.

I paired the Canadian bacon with Lacey Swiss and Nature’s Own 40 calorie bread, two additional figure friendly choices.  Traditionally Croque Madame and Croque Monsieur sandwiches are topped with a béchamel sauce.  To keep it light, I skipped the béchamel and instead dipped it in beaten egg white and milk and skillet browned before baking.  This way I got to incorporate a favorite French toast element.  Adding the fried egg on top is what takes a Monsieur to a Madame and grabs your attention.  Love.

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Lightened Up Croque Madame

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 341kcal

Author Libby with Lemony Thyme

Ingredients

• 4 slices Nature’s Own Bread 40 calories per slice
• 6 slices Canadian bacon 3.5 ounces
• 2 ounces Lacey Swiss Cheese about 4 thin slices
• 2 Tbl. honey mustard
• 2 eggs
• 2 egg whites
• 2 Tbl. milk
• 1 Tbl. butter

Instructions

• Preheat oven to 350 degrees.
• Beat egg whites and milk in a shallow dish.
• Assemble sandwiches by spreading honey mustard on bread slices. Place 3 slices of Canadian bacon and a slice of Swiss cheese on slice of bread, top with second bread slice. Dip each sandwich in egg white/milk mixture, turning to coat both sides.
• Melt butter in skillet and pan brown both sides of each sandwich. Top each sandwich with a second slice of Swiss cheese and bake for 15 minutes.
• Meanwhile, spray skillet with cooking spray and fry eggs. To serve, top each sandwich with fried egg.

Notes

1 Croque Madame Sandwich = 6 WW Pts+

The post Lightened Up Croque Madame appeared first on Lemony Thyme.

The inspiration for this Hot Cuban Dip was the Cuban sandwich I had enjoyed the day before.  With every bite I took I was reminded of how much I loved the flavor combination.

That sandwich was amazing and huge.  Took half of it home for inspiration.  When I suggested recreating those flavors in the form of Hot Cuban Dip, there were smiles all around.

Ingredients: shredded Swiss cheese, diced sweet ham & Spanish pork (available at your deli-counter), chopped dill pickles, cream cheese, mayonnaise, mustard and fresh cracked black pepper.  Mix it all up (I wore disposable gloves and went in with my hands – so much easier).  Bake at 350 for 30 minutes or until golden on top and bubbly.

For my low-carb eaters out there….this ones for you!!  Meaty.  Cheesy.  Delicious.  For my Healthy Choices buddies, everything in moderation.

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Hot Cuban Dip

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 8- ounce block cream cheese softened
• 1 8- ounce block Swiss cheese shredded (about 2 1/2 cups)
• 1/2 lb. Spanish pork sliced 1/8-inch think, then diced
• 1/2 lb. sweet ham sliced 1/8-inch think, then diced
• 1 cup chopped dill pickles
• 1 cup mayonnaise
• 1/2 cup mustard I used Dijon
• 1/2 tsp. freshly cracked black pepper
• Cuban bread or baguette for serving

Instructions

• Preheat oven to 350 degrees.
• In a medium bowl, combine all dip ingredients. Transfer to a 2 quart casserole.
• Bake uncovered for 30 minutes or until golden on top and bubbly.
• Serve with sliced Cuban bread or baguette.

The post Hot Cuban Dip appeared first on Lemony Thyme.

Most days, whether at home or the office I’ll have an Egg White Omelet Bowl for breakfast.  A bed of spinach (getting my calcium anywhere I can), a drizzle of olive oil, a sprinkle of fresh herbs and scallions, and an egg white omelet packed with herbs.  Today, my herb of choice was Thai Basil which is thriving in our Aero Garden presently.  This Thai Basil Egg White Omelet Bowl fits in so nicely with my Healthy Choices plan.

You’ll notice top left is a quart of All Whites.  Liquid egg whites are so versatile and a staple in our house.  You’ll notice middle left is my trusty microwave egg poacher.  If you don’t own one, they are available at Walmart in the kitchen gadget for cheap.  They will change your egg white omelet life, especially at work.

Simply pour in the liquid egg whites.  Sprinkle in your favorite herbs or aromatics.  Sometimes I make a western omelet with tomatoes & jalapeno, sometimes it’s all herbs, or like today I added shredded carrot, scallions and red chilis to my herbs.

Pop it in the microwave for 1 – 1 1/2 minutes (depending on volume) and voila.  Perfectly cooked eggs whites bursting with flavor.

I like to cover mine with cheese.  I used a slice of baby Swiss.  A little extra protein AND it is an omelet after all, cheese is a must. Just top hot omelet with cheese and close the lid for a minute for melty goodness.

I built a salad of spinach, shredded blanched carrots, sliced scallion, fresh Thai basil & cilantro leaves, sliced red chilis, a simple drizzle of olive oil and sprinkle of salt & pepper.  I happen to have a collection of flavored olive oils which allows me to further add flavor.  The beauty of ‘Bowl’ meals is they are prepared according to ingredients already on hand, with endless possibilities.

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Thai Basil Egg White Omelet Bowl

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 1

Author Libby with Lemony Thyme

Ingredients

• 1/3 cup liquid egg whites or two egg whites
• 1/2 cup fresh herbs chopped (I used Thai basil & cilantro)
• 2 scallions thinly sliced
• 1/2 cup shredded carrots blanched
• 1 red chili pepper thinly sliced
• 1 slice Swiss cheese
• 3 cups fresh spinach leaves
• 1-2 tsp. olive oil
• salt & pepper to taste

Instructions

• Pour egg whites into microwave egg poacher (or for stove-top, use non-stick skillet coated with cooking spray).
• Sprinkle in a couple of tablespoons of the chopped herbs and scallion. Add a few shredded carrots and chili slices. Microwave for 1 1/2 minutes on high. Remove and add slice of cheese. Close lid and let rest for 1 minute.
• Meanwhile prepare a salad of spinach leaves, fresh Thai basil & cilantro leaves, remaining chopped herbs, shredded carrots, sliced chili. Drizzle with olive oil and salt & pepper. Top with egg white omelet.

Notes

This delicious and filling bowl weighs in at 3 WW Pts+

The post Thai Basil Egg White Omelet Bowl appeared first on Lemony Thyme.

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

This recipe begins with a nice thick Cream of Mushroom Soup.  Which is souper easy to make from scratch.  Chopped mushrooms, shallot and garlic sautéed in butter, dusted with flour and thyme then cooked until hot and bubbly; broth and cream whisked in until a nice thickened soup emerges.  Run on sentence I know, however illustrating that from scratch takes only a sentence to describe and not more than 15 minutes to deliver.

Two ingredients make this sauce unique.  Sour cream and sherry in equal doses take this unctuous mushroom soup/sauce to the sentimental level. I’m a girl. You probably knew that. So when someone makes a special dinner for me (us) it becomes sentimental.

Besides making the mushroom sauce from scratch, the  Homemade Croutons and Sautéed Mushrooms further elevate this Sherry Swiss Chicken.

Recipe note:  If you are facing time and/or energy constraints, add the sour cream and sherry to a can of cream of mushroom soup and get happy.  It may not be sentimental but it will still be delicious.

Sherry Swiss Chicken feels like a casserole.  Presents like comfort food.  And delivers flavors that are restaurant worthy.

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Swiss Sherry Chicken

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 3 -4

Author Libby with Lemony Thyme

Ingredients

For the mushroom sauce…

• 8 ounces mushrooms divided
• 1 shallot minced
• 2 garlic cloves minced
• 4 Tbl. butter
• 1/3 cup flour
• 1/2 tsp. dried thyme
• 1 cup chicken broth
• 1/2 cup cream
• 1/2 cup sherry
• 1/2 cup sour cream
• freshly cracked black pepper

For the Swiss sherry chicken…

• 1 1/4 lb. boneless skinless chicken breasts
• 4 ounces Swiss cheese sliced
• 1 1/2 cups toasted bread cubes
• 4 Tbl. melted better
• parsley for garnish

Instructions

For the mushroom sauce…

• Finely chop mushrooms, reserving 3-4 to be sliced and used later. Sauté chopped mushrooms, shallot and garlic in butter until softened, about 5 minutes. Sprinkle with flour and thyme; stir constantly, cooking 2-3 minutes until thick and bubbly. Whisk in broth, cream and sherry; bring to a gentle simmer for 2 minutes. Remove from heat and stir in sour cream. Season with freshly cracked black pepper.

For the Swiss sherry chicken…

• Preheat oven to 350 degrees. Coat baking dish with cooking spray.
• Pound chicken breasts between two pieces of plastic wrap to an even thickness (about 1-inch). Depending on size, you can cut each breast in half. Place chicken in baking dish; top each piece with Swiss cheese. Pour mushroom sauce over chicken and cheese. Toss toasted croutons with melted butter and sprinkle over top.
• Bake for 40 minutes or until chicken is cooked through. Allow to rest for 5 minutes before serving.
• While chicken is baking, sauté reserved sliced mushrooms until golden brown. Serve chicken sprinkled with sautéed mushroom and chopped parsley.

The post Swiss Sherry Chicken {a sentimental favorite} appeared first on Lemony Thyme.

The Cuban Sandwich is a classic.  Made with roast pork, Virginia ham, imported Swiss cheese, dill pickles, mustard/mayo on Cuban bread….then grilled into amazing.

Recipe inspiration.  I walked into Publix Supermarket this afternoon starving (first rule of thumb, never grocery shop when you’re hungry).  I turned right to start my route.  Do you have a grocery store route/routine?  I always turn right first, my mom always turned left.  Anyway, I turned right and there she was.  The deli counter lady holding a plate full of Cuban Sandwich samples.  I believe that four-bite sample saved us $100 in unnecessary groceries.  Instead I picked up the makings for Cuban Sandwiches and headed home.  Note: our other local grocery store chain had Boston Butt Pork Roasts on sale for dirt cheap.  We cooked a 9lb. roast last night, most of which was waiting at home to be sliced for this fabulous sandwich.

It didn’t take but a few minutes to layer the ingredients and get this bad boy into the grill pan.  In our case that would be a cast iron skillet and a bacon press.  If you have a sandwich maker or Panini press those would work great as well.

I love sandwiches and it seemed my collection of Burgers & Sandwiches would not be complete without the classic Cuban Sandwich.

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The Cuban Sandwich

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 1 -2

Ingredients

• 1 loaf Cuban bread French or Italian sub rolls work well too
• 2-3 ounces sliced Virginia ham 3-4 slices
• 2-3 ounces sliced roast pork
• 3 slices imported Swiss cheese
• 1 large dill pickle cut into slices lengthwise
• 1 Tbl. mustard
• 1 Tbl. mayonnaise
• 1 Tbl. butter for grilling

Instructions

• Cut Cuban bread to length 6-7 inches, then cut in half lengthwise.
• Spread mustard on one side and mayonnaise on the other side. Layer the pickle slices, Swiss cheese, ham, and roast pork.
• Melt butter in grill pan and grill sandwich 4-5 minutes per side, using a bacon press (or equivalent).
• Cut sandwich in half or into wedges to serve.

The post The Cuban Sandwich appeared first on Lemony Thyme.

Is there anything better than a good burger?  Okay yes… there are some things, but on the rare occasion that we actually make beef burgers (vs. turkey or salmon) they are such a huge treat.  Whether you lay them on a bed of greens or perched on a toasted onion roll they are amazing.  Top them with a slice of nutty pungent Swiss cheese, sautéed mushrooms, and a couple of strips of crispy bacon…. Mushroom Bacon Swiss Burgers = WINNING!!

To me the sautéed mushrooms take this burger from great to exceptional.  Of all the many fresh herb tips I’ve learned, one thing is for certain…..mushrooms love Thyme almost as much as we do.  For now we still have fresh thyme growing in our garden, but when winter comes we will use our Herbed Butter Ice Cubes to make these mushrooms sing.

For us, fresh ground beef only needs a pinch of salt and pepper, so this post is mostly dedicated to making amazing sautéed mushrooms.  Just like we love caramelized onions, caramelizing mushrooms brings out their rich deep flavor.  First, never put mushrooms under running water (makes them soggy), simply use a barely damp cloth or soft brush to clean them.  Trim the stems, then slice them about 1/4″ thick so they keep their personality.  Heat your saute pan to high and add the canola oil, bringing it to the smoking point before tossing in your garlic and shallot.  Quickly stir those for a minute until the shallot softens (keep stirring so the garlic doesn’t burn).  Then add the mushrooms and scallion and toss or stir until the mushrooms are golden brown.  Remove from the heat then add the thyme and butter.  Season with salt & pepper.

I’m not completely sure where I gained all of my cooking knowledge, but this 100 Greatest Cooking Tips article by Food Network is a good start.

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