That was good enough for me…

…so I made it for him again the next night.

Most people have that favorite local eatery where they go when they just don’t want to cook. For us that place is just down the road and we make our way there almost weekly. Good Italian-American cuisine.

We sit at the bar and know that our favorite bar tender will gladly allow us to order ‘off’ the menu (aka he willingly accepts substitutions). For Nick, more often than not, that means he’ll have the Chicken Francese…add artichoke hearts.

Is it Chicken Francese or Chicken Française? From everything I’ve read…. they’re the same dish.

I’m not sure why it’s taken me so long to recreate this delicious meal at home. It’s an easy straight forward recipe of pan fried egg-dipped chicken cutlets with a heavenly lemon pan sauce. Simply served over a bed of spaghetti with a beautiful Arugula Salad. Here’s how we do it!

The Chicken Cutlet Process

• If your chicken breasts are thick, cut them in half then pound them to an even 1/2-inch (or slightly thinner) thickness
• Dip both sides of each cutlet in seasoned flour (salt, pepper, garlic & herb seasoning), shaking off excess
• Then in beaten egg, shaking off excess
• Working in batches, pan fry chicken in olive oil over medium high heat for about 3-4 minutes per side until golden brown and cooked through
• Hold in a warm 250 degree F. oven while you make the pan sauce.

The Lemon White Wine Butter Pan Sauce

• Wipe the skillet with a paper towel to remove most of the brown bits
• Melt 1 Tablespoon of butter over medium-high heat, then add the lemon slices and brown slightly on both sides
• Add in the artichoke hearts
• Pour in wine and stir with a wooden spoon for 1 minute
• Then add the lemon juice, chicken broth and 3 Tablespoons butter and bring to a simmer
• Using a fine mesh strainer, dust the sauce with 1 Tablespoon of flour, whisking until thoroughly combined
• Return to a simmer then remove from heat.

Like Chicken Piccata the lemon pan sauce takes this dish to the next level.

To Serve Chicken Francese

I like to serve this dish with a simple Arugula Salad with Lemon Parmesan Vinaigrette on the side.

• Baby arugula
• Thinly sliced red onion
• Freshly shredded parmesan cheese
• A generous drizzle of Lemon Parmesan Vinaigrette.

Serve family style on a platter with cooked spaghetti, pan fried chicken cutlets, and the glorious lemon pan sauce. Sprinkle with fresh parsley to finish.

I’ll have to agree that this is indeed The Best Chicken Francese with Artichoke Hearts!

The chicken is tender and moist. The lemon white wine butter pan sauce is silky, bright and so flavorful. But the star ingredient… the artichoke hearts. They absolutely pair perfectly with the sauce and add an extra layer of flavor.

My guy knows a good thing when he tastes it!

Have you got a favorite restaurant recipe you recreate at home? Or one you’d like me to recreate? Let me know 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,
xo Libby

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The Best Chicken Francese with Artichokes

The chicken is tender and moist. The lemon white wine butter pan sauce is silky, bright and so flavorful. But the star ingredient… the artichoke hearts. They absolutely pair perfectly with the sauce and add an extra layer of flavor.

Course Entree

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 pound spaghetti prepared al dente according to package instructions

For the Egg-Battered Chicken

• 4 boneless skinless chicken breasts
• 1/3 cup all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic & herb seasoning
• 3 eggs beaten
• 4 Tablespoons olive oil divided

For the Lemon White Wine Butter Pan Sauce

• 4 Tablespoons butter divided
• 1 lemon cut into thin slices
• 1 14 ounce can quartered artichoke hearts drained
• 1/2 cup dry white wine
• 1 1/2 cup chicken broth
• 1 lemon, juiced about 2-3 Tablespoons
• 1 Tablespoon all-purpose flour
• salt & pepper to taste
• fresh parsley to garnish

Arugula Salad

• 5 ounces baby arugula
• 1/4 cup red onion thinly sliced
• 1/2 cup grated parmesan cheese divided
• 1 lemon, juiced about 2-3 Tablespoons
• 1/2 cup extra virgin olive oil
• 1 clove garlic minced
• salt & freshly cracked black pepper to taste

Instructions

• Preheat oven to 250° F. Prepare spaghetti al dente according to package instructions.

For the Egg-Battered Chicken

• Set up a dipping station. In a shallow bowl add the flour, salt, pepper and garlic herb seasoning. In a separate bowl add the beaten eggs.
• If your chicken breasts are thick, cut them in half then pound them to an even 1/2-inch (or slightly thinner) thickness. Dip both sides of each cutlet in seasoned flour, shaking off excess. Then in beaten egg, shaking off excess.
• Working in batches, pan fry chicken in olive oil over medium high heat for about 3-4 minutes per side until golden brown and cooked through. Hold in a warm 250 degree F. oven while you make the pan sauce.

For the Lemon White Wine Butter Pan Sauce

• Wipe the skillet with a paper towel to remove most of the brown bits. Melt 1 Tablespoon of butter over medium-high heat, then add the lemon slices and brown slightly on both sides.
• Add in the artichoke hearts. Pour in wine and stir with a wooden spoon for 1 minute. Then add the lemon juice, chicken broth and 3 Tablespoons remaining butter and bring to a simmer.
• Using a fine mesh strainer, dust the sauce with 1 Tablespoon of flour, whisking until thoroughly combined. Return to a simmer then remove from heat.

Arugula Salad

• Place arugula, red onion, and 1/4 cup shredded parmesan cheese into a bowl. Combine remaining 1/4 cup shredded parmesan cheese, lemon juice, olive oil, garlic, salt & pepper in a jar with a tight fitting lid. Give it a good shake. Pour over arugula salad.

To Serve Chicken Francese

• Place cooked spaghetti on a platter. Top with chicken cutlets. Spoon pan sauce on top.

The post The Best Chicken Francese with Artichoke Hearts appeared first on Lemony Thyme.

I mean shoes off, feet up, summer breeze blowing in your hair. Are you with me? This light and fruity sipper is gentle enough for brunch. It’s perfect to share with friends. Pretty enough for the front porch yet begs for the backyard!

Use your favorite fruits of the season with a bottle of nice crispy white wine. Adding a few other flavor enhancers like vodka, simple syrup, and a sprig or two of lemony thyme (or your favorite fresh herb) add complexity.

Fresh strawberries, peaches, cherries, pineapple, and lemon get a little tipsy in a nice soak of chilled vodka, white wine and a splash of simple syrup.

If you can give the fruit at least two hours your Summer Thyme Sangria will will take on the beautiful fruit flavors. You can use any combination of berries and stone fruit that you love.

Step 1

Our summer sangria begins with a simple syrup. You combine equal parts water and sugar in a small saucepan and bring to a boil, then whisk to dissolve sugar. Allow to cool before using.

Simple syrups are another wonderful way to infuse layers of flavor. Just add herbs, aromatics, fruit or even spices to the sugar water while boiling. I’ve made vanilla, cranberry, ginger, and brown sugar.

Step 2

Once your fruit has had time to hang out and chill with the white wine and vodka, it’s ready to serve. This white sangria is so smooth and delicious! It’s the perfect pool-side sipper, backyard bbq batch-cocktail, and weekend brunch beverage.

Step 3

Don’t forget to put out a few finger foods. Our Roasted Golden Beet Hummus with Flatbread Crackers were the perfect pre-dinner nibbles.

How do you ease into the weekend? Favorite summer cocktails and mocktails? I’d love for you to comment below. Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

All my best,
xo Libby

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Summer Thyme Sangria

Summer Thyme Sangria is so smooth and delicious! It's the perfect pool-side sipper, backyard bbq batch-cocktail, and weekend brunch beverage.

Course Cocktail

Prep Time 10 minutes minutes

Refrigeration Time 2 hours hours

Servings 4

Ingredients

• 1 lemon thinly sliced
• 1 peach sliced
• 1 cup fresh strawberries sliced
• 1 cup fresh cherries pitted and sliced
• 1/4 cup simple syrup more or less to taste
• 1/4 cup vodka
• 1 750 ml bottle white wine
• fresh lemony thyme sprigs optional garnish

Instructions

• Prepare simple syrup by combining equal parts water and sugar in a small saucepan. Bring to a boil, whisk to dissolve sugar. Cool before using.
• Combine all recipe ingredients in a pitcher and refrigerate at least 2 hours. Serve chilled with lemony thyme sprigs (optional).

The post Summer Thyme Sangria Will Ease You Right Into the Weekend! appeared first on Lemony Thyme.

I was walking with a friend last week and out of the blue… ‘stuffed artichokes’ to which I emphatically replied ‘yes’ love them.  Then I couldn’t get them off my mind.  Are you an artichoke fan? Steamed, then pull their lushes pedals off one by one and dunk them in butter or better yet a mayo/mustard dip?? Are you with me?

I steamed then stuffed these bad boys. I am a complete fan, grew up with them, fighting over the heart.

For the stuffing I started with butter. Because butter. Added garlic and shallot, a couple of my favorite aromatics, a little lemon juice and white wine.

Stuffing implies bread. Now here’s a story. We had our annual Christmas Party a few weeks back. Our catered dinner was from a favorite local restaurant, that delivered delicious Italian dishes, complete with hot from the oven bread sticks. When it came time to pack up leftovers, I ended up with a full pan of garlicky breadsticks. I turned them into breadcrumbs and froze them.  Three. Gallon. Ziploc. bags of breadcrumbs.

I love that they are newly introduced in this Stuffed Artichoke recipe.

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Stuffed Artichokes

Ingredients

• 4 artichokes
• 1 stick of butter 1/2 cup
• 3 shallots finely diced
• 4-5 garlic cloves minced
• 1/4 cup fresh lemon juice
• 1/2 cup white wine
• 1/4 cup fresh Flat Leaf Italian Parsley minced
• 2 cups fresh bread crumbs
• 2 cups Italian bread crumbs
• 1 cup grated Parmesan cheese
• 1/2 tsp. salt
• 1/2 tsp. pepper

Instructions

• Trim artichokes. Cut the stem off, making a stable base. Cut an inch or so off the top, trimming the tough leaves with scissors.
• Bring a large Dutch oven or pot, fitted with a steamer basket and 2-inches of water to a boil. Place artichokes on steamer basket; steam for 30 minutes.
• Meanwhile, prepare stuffing. Melt butter and saute garlic and shallot, 2-3 minutes. Add lemon juice and white wine and simmer 4-5 minutes. Turn off heat and fold in breadcrumbs, parsley, parmesan and seasoning.
• Preheat oven to 400 degrees.
• When artichokes are cool enough to handle, use a spoon to remove the choke, the most center leaves and furriness. Fill with stuffing, into cavity and between leaves. Top with more grated parmesan cheese.
• Bake in a foil covered dish for 30 minutes. Uncover and bake for an additional 15 minutes.

The post Stuffed Artichokes appeared first on Lemony Thyme.

Sometimes simple is simply the best. 

In the time it takes to cook the pasta, you can prepare the heavenly garlic butter white wine clam sauce.

I developed a craving for this dish last weekend while fumbling through the grocery store searching for dinner inspiration. 

There I stood in the pasta isle, working from left to right.  We could have baked ziti, ooO with mini meatballs tucked inside.  Or wait, stuffed shells sound like the kind of comfort food I’m craving.  I’ve been wanting to have braised short ribs, they would be delicious with rigatoni.  There you are cavatappi screaming pick me and bath me in cheese sauce.  Just to your right is linguine, simply waiting for her turn to be considered.  Linguine.  First thing that pop’s into my mind is Linguine with White Clam Sauce.  Bingo.

Off to produce for some fresh garlic and parsley before hitting the seafood counter.  No clams!?  How can that be, you always have clams?!  I guess I can use canned clams, but they won’t be nearly as pretty in the pictures.  Because it’s all about the pictures ;) Just kidding.  Kind of.

Long story short, I hit every super market in town, seven to be exact.  There wasn’t a clam to be found.  My local Publix had them on order and expected the delivery on Monday morning.  My point to all this is when the time changes, I have a very short window after work to picture recipes.  I was able to swing by Publix and pick up the clams, get home and prepare, all before the sun went down.  This dish is restaurant quality, made affordably and quickly at home.

These little jewels were worth the multiple trips across town.  Note to self: call first. 

And don’t forget the garlic bread.  You’ll want to mop up all of this garlic butter white wine clam sauce.  Trust me on that.  Enjoy!

Linguine with white clam sauce is so simple to make yet the flavors taste like you’ve spent hours in the kitchen!

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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Linguine with White Clam Sauce

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 ounces linguine noodles
• 4 Tbl. butter
• 3 cloves garlic minced
• 1/2 cup white wine
• 15-20 live littleneck clams about 1/2 pound
• 1 6.5- ounce can chopped clams juice reserved
• 3 Tbl. fresh parsley chopped
• salt & pepper
• serve with garlic bread

Instructions

• Heat large pot of salted water to a boil. Cook pasta according to package instructions.
• Meanwhile, melt butter in large skillet over medium heat. Add garlic and sauté for 1 minutes. Add in wine and clam juice. Simmer for 5 minutes until slightly reduced.
• Add in chopped clams and littleneck clams. Cover and simmer until clams all open, about 5 minutes. Remove from heat.
• Sprinkle with chopped parsley. Season with salt and pepper. Serve over cooked linguine with garlic bread.

The post Linguine with White Clam Sauce appeared first on Lemony Thyme.

That qualifies this as a great week night meal.

It’s been nearly a week since my last new recipe share.  Seems like an eternity to me.  I’ve been a bit preoccupied. 

Truth be told I’ve been trying to avoid dreaming about food and instead jump starting a Healthy Choices campaign. 

By ‘campaign’ I mean personal, no worries…I’m not going to solicit you to jump on my band wagon.  It’s just that I needed to get a solid week of “Eat Right and Exercise” under my belt….which I have successfully accomplished.

Chicken Piccata, while it looks absolutely decadent in a picture, is a deliciously light and flavorful dish.  Follow along and I’ll share the super simple process.

For the Chicken

• First begin with boneless skinless chicken breasts that have been trimmed of any fat. 
• Place chicken between two pieces of plastic wrap and pound to an even thickness, something less than 1/2-inch.  This one step will double if not triple the surface area of each piece.  Now cut these in half.
• I like a light breading on my piccata.  A simple dip into egg whites then into Italian bread crumbs does the trick. 
• If you have time, chill the breaded chicken for 10 – 15 minutes before browning.  This really helps the breading adhere to the chicken.

Recipe note:  I shared with my walking buddy last week some of the basic pantry/fridge/freezer staples that we generally keep on hand.  When boneless skinless chicken breasts go on sale, we will buy several packages.  I trim them, pound them slightly to a uniform thickness, then freeze them flat in quart sized freezer bags. 

In fact we freeze most things flat in freezer bags.  Once frozen they can be stacked or stood upright and take minimal space.  Ingredients also thaw more quickly this way.

For the Pan Sauce

• After browning the chicken, remove it from the skillet while you make the pan sauce. 
• I use a combination of chicken broth and white wine, however you may omit the wine if you choose. 
• Capers, fresh lemon juice, butter and fresh parsley bring the sauce together.  Season with salt and pepper to taste.

To Serve

Because the pan sauce is so delicious you’ll want to serve your Chicken Piccata with a nice pasta, like Angel Hair or even on a bed of couscous or steamed broccoli.

Over the course of this past week I have been reminded how much I adore food.  Therefore I have also come back to the key to making Healthy Choices, which is portion control. 

One serving of Chicken Piccata over angel hair pasta with a side of Mushroom Thyme Hericot Verts was completely satisfying.  We enjoyed a restaurant quality meal at home with full control over calories.  That’s winning in my book.

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Chicken Piccata {over Angel Hair Pasta}

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 298kcal

Author Libby with Lemony Thyme

Ingredients

For the piccata…

• 2 boneless skinless chicken breasts 6-8 ounces each
• 2 egg whites
• 1/2 cup Italian seasoned bread crumbs
• 1 Tbl. olive oil

For the pan sauce…

• 2 Tbl. butter
• 1 cup chicken broth
• 1/4 cup white wine
• 2 Tbl. fresh lemon juice
• 2-3 Tbl. capers
• salt & pepper to taste
• Fresh parsley finely chopped

To serve…

• Angel hair pasta prepared according to package instructions.
• Lemon slices

Instructions

For the piccata…

• Pound chicken to an even thickness (between plastic wrap), something less than 1/2-inch. Then cut each breast into two pieces. Dip pieces in egg white then dredge in bread crumbs. If time permits, chill before cooking to set crumbs.
• Spray sauté pan with cooking spray and add just enough olive oil to coat pan. Brown both sides over medium heat until cooked through. Remove from pan.

For the pan sauce…

• Wipe out any crumbs from sauté pan, then bring sauce ingredients to gentle boil for 3-4 minutes until reduced slightly. Season with salt & pepper to taste.

To serve…

• Place chicken piccata on each plate, with serving of angel hair. Spoon sauce over both. Serve with lemon slices and fresh parsley.

Notes

1 4-ounce serving of Chicken Piccata with Pan Sauce = 7 WW Pts+
1 1/2-ounces (dried) Angel Hair Pasta = 4 WW Pts+

The post Chicken Piccata {over Angel Hair Pasta} appeared first on Lemony Thyme.

Once you learn how to make a Basic Risotto you’ll have a blank canvas for flavor possibilities.  The main ingredient in risotto is a cup of patience and 30 minutes of your undivided attention.  Trust me it’s worth every ounce.

Step #1 ~ Have all ingredients measured and ready to be added.  Bring chicken or vegetable broth to a simmer in a small saucepan.  Cover and set aside.

Step #2 ~ In a 2-quart saucepan, melt butter and sauté onion over medium-high heat until translucent, about 4-5 minutes.

Step #3 ~ Add rice and stir continuously until rice is opaque, about 2-3 minutes.  Add garlic and sauté until fragrant, about 1 minute.

Step #4 ~ Add 1/2 cup dry white wine.  Stir continuously until wine is absorbed.

Step #5 ~ Add 1/2 cup of broth to rice and stir continuously until absorbed.  Continue adding 1/2 cup broth at a time, stirring continuously until absorbed after each addition.  Continue until all broth has been added, about 20 minutes.

Step #6 ~ Stir in parmesan cheese and cream, mix until well combined and creamy.

Once you have a Basic Risotto Recipe creating layers of flavor by adding fresh herbs and aromatics is a cinch.

Fresh Herb Risotto ~ Add 2-3 Tbl. chopped fresh herbs at end with parmesan and cream.  Here are some of my favorite pairings:  Basil & Parsley.  Cilantro & Mint.  Rosemary & Lemon Zest.  Tarragon & Chives.

Wild Mushroom Risotto ~ Begin by sautéing 1 pound assorted sliced wild mushrooms in 1 Tbl. butter until they are soft, about 3-4 minutes.  Remove mushrooms and their liquid; reserve.  Continue with Step #1 above.  Return sautéed mushrooms at the end with the parmesan cheese and cream.

Lemony Thyme & Sweet Pea Risotto ~ Follow steps above.  Add 1 cup cooked sweet peas and 2 Tbl. chopped fresh lemony thyme at the end with the parmesan cheese and cream.

Sage Browned Butter Risotto ~ Begin by sautéing 8 fresh sage leaves in 4 Tbl. butter over medium heat until butter turns golden brown and sage leaves begin to crisp.  Remove sage leaves and reserve.  Using browned butter, add onion and continue with Step #2 above.  Return sage leaves at the end with parmesan cheese and cream.

Thai Risotto ~ Follow steps above.  When sautéing the onion add 2 Tbl. red curry paste.  Replace two cups of the broth with one 14-ounce can coconut milk.  Omit parmesan cheese.

Seafood Risotto ~ click HERE for recipe.

Arancini ~ click HERE for recipe.

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Basic Risotto Recipe {How-To}

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 cups chicken or vegetable broth
• 4 Tbl. butter
• 1 onion finely diced
• 2 garlic cloves minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese finely grated
• 1/3 cup heavy cream
• salt & pepper

Instructions

• Warm broth in small saucepan; cover and set aside.
• In a 2-quart saucepan, melt 4 tablespoons of butter over medium-high heat. Add the diced onion and sauté until translucent, about 4 minutes.
• Add rice and cook 2-3 minutes, stirring constantly, until rice is opaque. Add the garlic and stir until fragrant, about 1 minute.
• Add the white wine and cook, stirring, until absorbed.
• Add 1/2 cup of broth to rice and stir continuously until absorbed. Continue adding 1/2 cup broth at a time, stirring continuously until absorbed after each addition. Continue until all broth has been added, about 20 minutes.
• Add the Parmesan cheese, heavy cream, salt and pepper and stir to combine well.

The post Basic Risotto Recipe {How-To} appeared first on Lemony Thyme.

Summer Thyme Sangria {with Watermelon & Rosemary}

We recently attended a “Stock the Bar” Wedding Shower for the daughter of our good friends.  One of the libations being served was a beautiful batch of Sangria, loaded with fresh berries and fruits.  I eat (in this case drink) with my eyes first and that Sangria called me, by name.

Flash forward a week and I’ve got my hands on a beautiful watermelon that’s ready to be eaten.  As much as we love watermelon it’s often hard to eat a whole one, even over the course of a few days.  So as half of this baby sat in the fridge the wheels began to spin.  Last year my office celebrated National Watermelon Day.  Click this link to see some of the creative ways we used this glorious fruit.

I decided to first make Rosemary Watermelon Juice.  Half a watermelon pureed in the blender yielded over 2 quarts of watermelon juice.  That was a great start to our refreshing Summer Thyme Sangria.  Just add diced fruit, like strawberries and kiwi, pour in some chilled white wine or sparkling water and you’ve got a wonderful summer cocktail (or mocktail).

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Summer Thyme Sangria {with Watermelon & Rosemary}

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 2 quarts chilled Rosemary Watermelon Juice see recipe link in post
• 8 fresh strawberries hulled and quartered
• 2 kiwi fruit peeled and sliced
• chilled white wine or sparkling water
• fresh rosemary sprigs for garnish

Instructions

• To make a batch of sangria, add the fresh fruit to a pitcher, cover with watermelon juice. Serve beside chilled white wine or sparkling water with rosemary sprigs to garnish.

The post Summer Thyme Sangria {with Watermelon & Rosemary} appeared first on Lemony Thyme.

Homemade Cream of Mushroom Soup.

I recently saw a fb post from a well known blogger that asked followers if they used canned goods in their cooking.  She received hundreds of comments that ranged from “NEVER” with a long list of the reasons why not to, to “My husband and I both work. Coming home to a crock-pot meal (that calls for cream of…) allows me time to play with my daughter before bed.”

There’s simply no right or wrong answer to that question.  Life is about prioritizing the most important things for you and your family.  Your priorities and my priorities are no doubt quite different.  Everyone’s are.  I’m particular about sodium.  That’s my number 1 reason to avoid canned goods when possible.  Yes, you will find canned goods in my recipes from time to time; sometimes out of convenience and sometimes out of need (low sodium diced tomatoes are a pantry staple for us).

I decided to share this Homemade Cream of Mushroom Soup recipe as an alternative to canned cream of… soups.  While it does take a little longer than opening a can, if you’ve got 30 minutes it might be worth it.  This same method can be used to make Cream of Chicken, Cream of Celery, or any other Cream of… Soup.

Fresh mushrooms, shallots and garlic are sautéed with herbs until all the liquid is rendered out.  A splash of white wine (or Dijon mustard if you prefer) to deglaze the pan.  Then a dusting of flour helps start to build the creamy base to this classic soup.  Adding vegetable or chicken broth turns this amazing mushroom roux into a soup.  A low boil extracts flavors from all the layers of ingredients.  Cream stirred in makes it ‘Cream of…’ while crispy sautéed mushrooms on top are our way to one up Campbell’s.

This recipe is the roughly the equivalent to 2 cans of Cream of Mushroom Soup.  Add it freely into casseroles or crock-pots that call for Cream of…  For Cream of Chicken or Cream of Celery, replace mushrooms with chicken or celery and follow the recipe as listed.

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Homemade Cream of Mushroom Soup

Course Soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1 lb. fresh mushrooms
• 1 shallot minced
• 1 Tbl. olive oil
• 2 Tbl. butter divided
• 1-2 garlic cloves minced
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/4 tsp. black pepper
• 3 Tbl. flour
• 1/2 cup white wine or 1 Tbl. Dijon mustard
• 3 cups chicken or vegetable broth
• 1 cup milk or cream
• kosher salt to taste

Instructions

• Chop mushrooms, reserving 3-4 whole to slice. In a large skillet, sauté chopped mushrooms and minced shallot in olive oil & 1 Tbl. butter. Add garlic, fresh thyme, bay leaf and pepper. Continue cooking until the mushrooms have released their juices, about 7-10 minutes. Add white wine, and sauté an additional 2-3 minutes until mostly evaporated.
• Using a fine sieve, dust mushroom mixture with flour and cook until bubbly. Slowly add in broth and bring to a boil; reduce heat and simmer for 5-7 minutes. Slowly stir in milk/cream. Add kosher salt to taste. Heat through.
• Meanwhile, in a small skillet, over medium heat, melt additional butter and sauté sliced mushrooms, turning once until crispy.
• Serve soup in bowls, topped with crispy sautéed mushroom slices.

The post Homemade Cream of Mushroom Soup appeared first on Lemony Thyme.

Deconstructed Shrimp & Grits ~ One small bite at a time.

I’m not sure where to begin with this one.  I was fumbling around the kitchen one Saturday afternoon, clearly making no headway on dinner.   An ensuing melt-down in the making (doesn’t happen often but apparently there are precursors).  To head it off, I was given a challenge.  “Forget dinner.  You have one hour to create an appetizer, something you’ve never made before.  Then we’ll decide about dinner.”

Two hours later :) I presented Deconstructed Shrimp & Grits.

Not that it takes two hours to prepare this dish, but it took two hours to develop the plan and execute.  I’ve seen other bloggers refer to themselves as ‘recipe developers,’ I’m beginning to understand what that means.

When I presented crispy panko crusted shrimp, individual ‘heart shaped’ cheddar grit cakes, each topped with a spoonful of slightly spicy and very flavorful sauce, he gave me the look.  The one that says, I’m not exactly sure how these dishes come together but I’m glad they do.

I don’t recall if we even had dinner that night, but I do remember that Deconstructed Shrimp & Grits, were thoroughly enjoyed one small bite at a time.

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Deconstructed Shrimp & Grits {one small bite at a time}

Course Appetizer

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 6

Author Libby with Lemony Thyme

Ingredients

For the grits…

• 1 cup yellow corn grits Polenta – not instant
• 4 cups water
• 1 tsp. salt
• 2 Tbl. butter
• 1 Tbl. olive oil
• 1/2 cup sharp cheddar cheese grated

For the sauce…

• 4 slices bacon
• 1 Tbl. reserved bacon fat
• 2 shallot fine diced
• 2 garlic cloves minced
• ½ cup white wine
• 1 cup chicken broth
• 3-4 Tbl. Frank’s hot sauce to taste
• 1 Tbl. fresh lemon juice
• 2 scallions thinly sliced
• 2 Tbl. fresh parsley minced
• Salt & freshly cracked pepper

For the shrimp…

• 24 medium shrimp about 1/2 lb., peeled and deveined
• ½ cup flour
• ¼ tsp. cayenne pepper
• ¼ tsp. salt
• ¼ tsp. black pepper
• 1 egg beaten
• 1 ½ cups panko breadcrumbs
• Canola oil for frying

Instructions

For the grits…

• In a medium sauce pan bring 4 cups of salted water to a boil. Slowly stir in grits, reduce heat to low and allow to simmer, stirring frequently for 20 minutes or until grits are tender. Remove from heat and stir in butter. Season with salt & pepper to taste.
• Oil a 9″x9″ or 11″x7″ pan. Pour in cooked grits and allow to cool at least 15 minutes (prepare sauce at this time). Turn grits out onto a flat surface. Use a small cookie cutter to cut 24 individual grit cakes. Arrange on a shallow baking sheet coated with cooking spray. Sprinkle tops of each cake with grated cheese. Reserve. Just before serving, place cakes under the broiler to melt the cheese.

For the sauce…

• Cook bacon in a skillet until crispy. Remove and drain, reserving 1 Tbl. bacon fat. Saute shallot over medium-low heat until soft, add in garlic saute another minute. Add wine, allow to simmer 3-4 minutes then add chicken broth, lemon juice, and scallions. Allow mixture to gently simmer for 10 – 15 minutes, until reduced by at least half. Stir in crumbled crispy bacon. Reserve.

For the shrimp…

• Arrange 3 dishes for coating the shrimp. Combine flour with seasoning in a medium covered bowl or zipper bag. Beat egg in second dish. Place panko crumbs in third dish. Line shallow baking sheet with parchment paper. Pat shrimp dry, then toss in seasoned flour. Individually dip each shrimp in egg, then into crumbs, then place on baking sheet.
• To fry the shrimp, add enough canola oil to a deep pan and heat to 375 degrees. Fry shrimp in small batches until golden brown. Drain on a brown bag.

To assemble…

• For each serving plate a cheddar grit cake, topped with a spoonful of warm sauce, and a crispy fried shrimp. Sprinkle with fresh parsley.

Notes

To serve this appetizer to a larger group, prepare the grit cakes and sauce ahead of time. Individually bread the shrimp then refrigerate until ready to fry. When it’s time to assemble, grit cakes can be warmed in the oven and plated when the shrimp are ready to serve.

The post Deconstructed Shrimp & Grits {one small bite at a time} appeared first on Lemony Thyme.

If you’ve been following Lemony Thyme for a bit, you’ve probably picked up on our love for slow braising meats.  So much so, I added the category B is for Braising to our recipe roster.  Whether it be a Beef Pot Roast, Pork Chops, Beef Shanks, Chicken in a Pot, or this gorgeous Boston Butt Pork Roast, braising takes any cut of meat and turns it into tender love.

Here is our typical method…

To begin, assemble your favorite dry rub.  For us that consists of fairly equal amounts of dried thyme, sage, oregano, yellow mustard, garlic powder, Mrs. Dash Garlic Herb seasoning, salt & pepper.

Apply the rub to all sides of the roast, pressing it in as you go.  Then choose a dutch oven that is just a bit bigger than your roast and brown the roast in canola oil until it is deep brown on all six sides.  Once really nice and browned, remove the roast.  Add a generous amount of thickly sliced onions into the dutch oven and saute until just tender.

Often at this point we add 1 cup of dry red wine, stirring to deglaze the pan.  However for this roast, we used 1 cup of dry white wine and 3-4 minced garlic cloves before returning the roast to the pan.  We then added enough milk to raise the liquid level to half way up the roast.  When looking for alternate cooking methods for a Boston Butt, we came across the site Real Food Has Curves (Amen) and their recipe for Pork Butt Braised in Milk and Spices.  We already knew we loved Chicken in Milk and since these guys clearly understood the molecular structure of milk and protein…that was both intriguing and good enough for us.

Next comes the braising.  What you’re looking for is a slow burble not a boil.   Start out in a 300 degree oven and hourly adjust the temperature accordingly to maintain the slow burble.  (For a 6lb. roast, we started at 300 went to 275 then settled at 250 for about 3 hours total cooking time).

The end result was a succulent roast as always…because at the end of the day how do you mess up a pork roast?!

We bought the biggest roast we could find on that day (6 lbs.+)…so we could pull it into Pulled Pork Sliders to enjoy while watching the Great American Race.

We later transform the leftover roast into a giant pot of Pozole Rojo {Pork & Hominy Stew}, a favorite hearty winter dish.

Reserving a couple servings of pulled pork for a nice Mexican Breakfast with Pulled Pork and Eggs.

Why not make a batch of Homemade Dr. Pepper BBQ Sauce to serve with your Slow Braised Boston Butt Roast.

A nice Slow Braised Boston Butt Pork Roast is so versatile and yields a bounty of tender pork goodness to be savored for days.

Print

Slow Braised Boston Butt Pork Roast

Course Entree

Servings 8

Author Food Has Curves

Ingredients

• 1 5-6 lb. Boston Butt Pork Roast

For the dry rub…

• 1 tsp. dried thyme
• 1 tsp. dried sage
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1 tsp. dry mustard
• 1 tsp. Mrs. Dash Garlic & Herb seasoning
• 1 tsp. salt
• 1 tsp. black pepper

For the braising…

• 2 Tbl. canola oil
• 2 onions thick sliced
• 1 cup dry white wine
• 3-4 garlic cloves minced
• 2-3 cups milk

Instructions

• Preheat oven to 300 degrees.

For the dry rub…

• Combine dry rub ingredients and apply to all sides of the roast, pressing it in as you go. Then brown the roast in a dutch oven with canola oil until it is deep brown on all six sides. Once browned remove the roast.

For the braising…

• Add sliced onions to the dutch oven and saute until just tender. Then add white wine wine and garlic, stirring to deglaze the pan.
• Next return the roast to the pan. Add enough milk to raise the liquid level to half way up the roast. Cover the dutch oven and start the braising process on the stove top, bringing the liquid to a gentle boil, then transfer to the oven.
• Plan on 2 1/2 – 3 hours of total cooking time. We started at 300 degrees. About 30 minutes in, we went down to 275 degrees, then 30 minutes later settled at 250 degrees for the duration of the cooking time. When the meat separates easily with a fork, remove it and allow to rest 15 minutes before slicing.

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