Quick & easy are only out shadowed by the heavenly flavors of this juicy Spice-Rubbed Pork Tenderloin. The spice blend is simple yet delivers bold balanced flavor.
I am completely serious when I say that I might love leftovers more than the original serving. I realize there are some exceptions, but for the most part I’m a leftovers kind of girl.
We recently enjoyed some fine Ribeye steaks (remind me to tell you later about the reverse-seared method Nick used to cook them). Any how, we found ourselves with enough leftover steak to turn into Beef Stroganoff.” This dish could be made with any leftover steak or nice tender beef strips and your favorite kind of mushrooms. We used these gorgeous Shiitakes that we found at the farmers market.
I find extreme satisfaction from really bold flavors. Not only do they excite my taste buds but they wake up my senses. This punchy Jamaican Jerk Marinade will leave your tongue dissecting the layers of flavors. It’s spicy, slightly sweet, and over the top with aromatics.
Farmers Market Roasted Veggie Lasagna. I hope the picture above does this dish justice. It was amazing. I’m not one to go crazy with personal horn tooting but this was a huge success. I have shared it with 13 people as of noontime today. The responses were unanimous. “Oh my.” “Can I have one more bite.” “Yum!” “Is this recipe on Lemony Thyme?”
We have a wonderful Used Book Store in town. It’s in an old home, so imagine each section in it’s own little room, most complete with quiet reading areas. On the day I discovered this Roasted Garlic Bread Soup recipe, Shelby and I went in opposite directions. If I recall she was looking for books on the Dalai Lama and I was in cookbook heaven.
Beef Bourguignon. Boeuf Bourguignon. Beef Burgundy. I think we grew up with this dish. No, not the first two. My Mom made beef burgundy often. The cuts of meat may have started out a bit tough requiring extra cooking love, but the end result was melt in your mouth wonderful. This year’s Christmas Eve Prime Rib was as good as any we’ve had in the past.
For our Thanksgiving Dinner yesterday I served Parmesan Herb Roasted Veggies. It was my secret weapon to help keep me on my Healthy Choices plan. I knew no matter what else tempted me I could find comfort in that dish. Today as a fridge full of leftovers called to me…the first thing I did was make this soup.
I’m Libby with Lemony Thyme and the voice behind this blog, however I learned the fundamentals from a variety of sources. When I started this blog 2+ years ago, my family was supportive yet cautious. I’ll tell you more about that but first I must introduce a staple recipe, Slow Braised Beef Short Ribs. Fall off the bone beefy goodness.
This Cheesy Bowtie & Butternut Squash Bake was born out of ingredients already on hand. It’s loaded with veggies and I promise you even the youngest members of the family will love this dish. Butternut squash, fresh mushrooms & spinach, an open box of pasta and the end of a hunk of cheddar cheese came together in a snap.
Many years ago I went to Kansas City on a business trip. I was invited to dinner with a dear friend at one of the wonderful Steakhouses in town. I informed in advance that besides amazing steaks, this particular establishment was famous for their Steak Soup.