Lemony Thyme

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  • About
  • Lemony Thyme Kitchen
  • Recipe Index
    • Appetizers
    • Asian
    • Beef
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Diet Specific
    • Dressings & Marinades
    • Gluten Free
    • Healthy Choices
    • Indian
    • Italian
    • Low-Carb
    • Main Course
    • Mediterranean
    • Mexican/Latin
    • North/South African
    • Poultry
    • Salads & Side Dishes
    • Seafood
    • Soups, Stews & Chilis
    • Vegetarian
  • About
  • Lemony Thyme Kitchen

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  • Appetizers,  Breads,  Recipes

    Flatbread Crackers {in a Variety of Flavors}

    June 24, 2014 / 7 Comments

    The Baking Gods gave us Flatbread Crackers. And they were good. And a whole lot easier than rolling, cutting and baking individual crackers.  So much so, I have made four different flavors in two days just so I could be sure it was as easy as I’m saying it is.  That was a bad sentence but I hope you get the point.

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    Libby Zappala

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    Crab Cake Balls {with Remoulade Sauce}

    March 12, 2021

    Whole Roasted Tandoori Cauliflower {with Mint Chutney}

    June 2, 2013
    Coconut Almond Shrimp

    Coconut Almond Shrimp with Sweet & Spicy Orange Sauce

    July 8, 2012
  • Homemade Flour Tortillas
    Breads,  Mexican/Latin

    Homemade Flour Tortillas

    May 17, 2013 / 3 Comments

    You’re just four ingredients and 30 minutes away from Homemade Flour Tortillas. What?  You ask why?  Why would we bother making homemade tortillas?  Well, perhaps…

    Read More
    Libby Zappala

    You May Also Like

    Dutch Apple Pie Muffins {Gluten Free}

    February 20, 2021
    Sage Brown Butter Buttermilk Cornbread

    Sage Brown Butter Buttermilk Cornbread {Happy New Year}

    January 1, 2013

    Cheddar-Parmesan Savory Biscotti {with Sundried Tomatoes}

    February 3, 2015
  • Dressings & Marinades,  Recipes,  Tiny Tips of Thyme

    Brining Basics

    April 6, 2013 / 1 Comment

    If you’re planning on throwing chicken or pork chops on the grill this weekend, consider giving them a flavor and moisture boost.  Brining is an age old way of convincing your meat that it wants to hang on to it’s moisture. To Make a Basic Brine ~ Use a 1/2 cup of kosher salt for every quart of water (if you’re using table salt, reduce by half).  You want only enough brine to cover the meat, so choose a plastic or glass container just large enough to hold your meat which reduces the amount of brine required.  Bring the water, salt, and any additional flavor infusion (see below) to a boil, then…

    Read More
    Libby Zappala

    You May Also Like

    Honey Crisp Holiday Salad with Maple Cider Vinaigrette

    December 20, 2021
    Insalata Chicken Florentine (Copycat Macaroni Grill)

    Insalata Chicken Florentine (Copycat Macaroni Grill)

    August 23, 2021

    Lemon Herb Vinaigrette

    January 22, 2014

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About Libby

Hi, I'm Libby and welcome to Lemony Thyme. I hope you'll enjoy this collection of recipes, eating experiences, and food photography. My cooking abilities rose to a new level when I started incorporating fresh herbs. I began to understand the term ‘layers of flavor’ and found myself deconstructing dishes with my tongue to identify each ingredient.

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