this is a sponsored post with Miceli’s Dairy, thank you for supporting the brands my family loves so much!

Whats better than a B.L.T.? Oh, I’ll tell ya what – my California Club Sandwich! One loaded with Miceli’s provolone cheese, Dilly Lemon Chicken, avocado + spicy sriracha mayo. Need I say more?

Toast some bread, and get ready to stack this sandwich high!

California Club Sandwich

• Miceli’s Provolone Cheese Slices
• Romaine Lettuce
• White Bread
• Sliced Tomato
• Avocado Spread
• Bacon
• Dilly Lemon Chicken *recipe below*

Dilly Lemon Chicken

• 4 Chicken Breasts
• 2 Tbsp Olive Oil
• Zest of 1 Lemon
• 1/2 Tbsp Garlic Powder
• 1/2 Tbsp Dried Dill Weed
• 1/2 Tbsp Dried Parsley
• 1/2 Tbsp Onion Powder
• Good pinch of salt + pepper

Place chicken breasts in a ziplock bag, and add ALL of the ingredients. Shake shake shake – and place into fridge to marinate for 2+ hours (or overnight) Cook chicken as desired, stove top or on the grill

Assemble the sammy

As you wish my loves! Personally, I spread the avocado + sriracha mayo in EACH slice of toasted bread. Double provolone cheese slices, sliced chicken breast, tomato, romaine and bacon – SO so good!!

This post is sponsored by Miceli’s Dairy – Thank you for supporting the brands The Thome Home loves!

Drooling? Me, too.

This pasta salad is one that will make you toss away any thought of adding mayo to a pasta salad ever again! My Garden Pesto Pasta Salad is packed with good-for-you ingredients and incredibly delicious Miceli’s mozzarella that brings it all together.

You know how I roll here… if what is on my fork (or spoon) doesn’t pack a punch of flavor, I am not interested. This pasta salad is made with a herby bright dressing that is an oldie of mine. I gave it a little twist by adding more herbs for a nutritional kick! With each bite of this pasta your taste buds will be doing the happy dance.

Let’s Cook!

Garden Pesto

• 2oz basil
• 1 cup parsley
• 1 cup arugula 
• 1 cup walnuts
• 3/4 olive oil 
• 2 Lemons, zest + juice
• 3/4 cup grated parmesan cheese
• Good pinch of kosher salt + black pepper

1. Put all ingredients into a food processor and blend until super smooth 
2. Place pesto into a glass jar and keep in fridge for up to a week

*This recipe makes enough for TWO batches worth for pasta!*

When using garden pesto for pasta, simply use 1/2 of the pesto recipe made added to cooked pasta with 1/2 cup reserved pasta water

Let’s put it all together…

Garden Pesto Pasta Salad

Garden Pesto 
Pasta of choice, we love Cavatappi
Heirloom grape tomatoes, halved 
Miceli’s Mozzarella Pear, diced 

* Boil pasta + save 1/2 cup pasta water 
1. Drain pasta + toss pasta with reserved pasta water + half of the pesto made until pasta is well coated 
2. Let pasta cool completely 
3. Add diced Miceli’s Mozzarella + heirloom grape tomatoes 

Store pasta salad in fridge, enjoy cold!

This post is in partnership with Heinen’s Grocery – thank you for supporting the brands that The Thome Home works with!

Super Bowl is right around the corner, and you know I am constantly whipping up snack boards (aka: charcuterie if your fancy). French Fry Boards are all the rage right now, trending on the good ole’ Tik Tok. Heinen’s jumped on board and asked me to come up with one of my own!

A little homemade – a little store bought!

Don’t overwhelm yourself with making each French fry from scratch! I utilized Heinen’s Frozen Crinkle Cut + Straight Fries and added a little POP of flavor to them. AND THEN! I couldn’t help but whip up my Parmesan + Chive Sweet Potato Tots, and Sticky Sweet n’ Spicy Bacon Tots – yah, you read that right! Get ready to drool, chow down and take a trip to flavor town.

Don’t forget the dips, friends!

You’ll find 3 dips on this board, all of which are a cinch to pull together and are so incredibly delicious your dip to fry ratio may be equal!

Let’s make this trendy + tasty board!

My boys quite literally inhaled the bacon wrapped tater tots – they are INCREDIBLE!! And the Sweet Potato Tots are so crunchy on the outside, fluffy on the inside, paired with my horseradish mustard sauce – WOO-WEE, get ready!!

Parmesan and Chive Sweet Potato Tots

• 3 sweet medium potatoes, cooked, cooled, skin peeled off
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 Tbsp chives, finely chopped
• 1/3 cup parmesan cheese 

Coating – 

• 1/2 cup parmesan cheese
• 1 cup panko bread crumbs
• 1/4 tsp black pepper

Heinen’s Avocado Spray 

1. Remove skin from cooled sweet potatoes
2. In a small bowl, mix together the parmesan, panko and pepper for the coating 
3. In a bowl, mash together the roasted sweet potatoes along with the spices, chives and parmesan cheese until blended well
4. Using a small cookie scoop (roughly 1.5 Tbsp) of sweet potato and shape into tater tot form
5. Place tater tot into the panko breading and coat all sides 
6. Place breaded tater tots onto a parchment lined baking sheet and liberally spray with Heinen’s Avocado Spray
7. Bake at 400* for 20 minutes, flip over, spray with a little avocado spray again and bake for an additional 20-30 minutes until tots are crispy and golden

Bacon Wrapped Tater Tots 

• 36 frozen tater tots (half a bag of brand of choice) 
• 1/2 lb Heinen’s medium sliced bacon
• 1 cup brown sugar 
• 1/8 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder 

1. In a small bowl, mix the coating together – brown sugar, cayenne, garlic and onion powder 
2. Next take each slice of bacon and cut into thirds 
3. Grab one tater tot at a time, and wrap a section of bacon around the tater tot
4. Roll in the brown sugar and spice mixture and place seam side down on a baking sheet
5. Bake the tater tots at 400* for 20-25 minutes, flipping halfway through and until caramelized 

Heinen’s Parmesan Parsley Fries 

• 1 bag Heinen’s Frozen Straight French Fries, backed according to package
• 2 Tbsp parsley, finely minced
• 1/3 cup parmesan cheese
• 1/2 stick butter, melted 

1. Cook French fries according to package 
2. Melt 1/2 stick of butter in a bowl 
3. Add cooked French fries to a large bowl and toss with melted butter
4. Add in the parsley and parmesan, shake and toss to coat 

Let’s make the DIPS!

Serve with Horseradish Mustard Dipping Sauce

• 1/3 cup greek yogurt
• 1 Tbsp horseradish
• 1/3 cup brown mustard
• 2 Tbsp vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 tsp garlic powder 

1. Simply whisk together all of the ingredients, and store in fridge until ready to serve

Homemade Ranch 

• 1/3 cup mayo
• 1/3 cup greek yogurt 
• 2/3 buttermilk 
• 1.5 Tbsp chives, finely minced
• 1/2 tsp dried parsley
• 1/2 tsp dry dill weed
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper 

1. Simply whisk all ingredients together until smooth and creamy.  Store in fridge until ready to enjoy!

Everything Bagel Ketchup 

• 1.5 cup ketchup
• 1 tsp poppy seeds
• 1 tsp sesame seeds
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

1.  Simply whisk all ingredients together until combined.  Store in fridge until ready to enjoy! 

Assembly

Don’t fret this part, loves! Grab a baking sheet, and three small dip bowls. Place the dip bowls onto the baking sheet first. Then simply place the French Frys onto the baking sheet into groups, you can fill any blank spots with fresh parsley or any herb!

Looking for an addition to your spring brunch? This bundt cake is a showstopper!

Bright lemon zest, sweet blueberries, rich cornmeal and a tart lemon glaze all come together to create a bundt cake sure to turn heads. Using Greek yogurt instead of butter adds the right amount of tang and keeps this cake moist. It’s a cross between pound cake and cornbread, and cake – is that too much?? Ha- I think not! It’s so unique and bursting with blueberry flavor!

Don’t have a bundt pan? I highly recommend getting one! They are an affordable addition to your kitchen that will turn any cake recipe you have on deck into a work of art. 

Here’s what you’ll need to make this delicious and impressive cake! No mixer needed here, just a large bowl, a medium bowl, and a whisk!  

Lemon Blueberry Cornmeal 

Bundt Cake

For the cake: 

• 1/3 cup brown sugar
• 3 cups blueberries, fresh not frozen 
• 1-2 Tbsp butter
• 2 cup unbleached all purpose flour
• 3/4 cup cornmeal
• 2 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cup sugar
• 2 lemons zested
• 1/3 cup lemon juice\
• 3/4 cup greek yogurt
• 2 teaspoon vanilla
• 3 eggs
• 3/4 cup buttermilk

For the glaze: 

• 2 cups powdered sugar
• Juice of 1 Lemon 
• Lemon Zest

In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.

In a large bowl, whisk together the lemon zest and white sugar until the sugar becomes fragrant. Add the lemon juice, Greek yogurt, vanilla, and eggs. Stir together well. Pour in the buttermilk stir until well combined.

Slowly add the dry ingredients to the wet, stirring just until incorporated.

In the bundt pan, smear the butter all of the bottom and sides. Sprinkle the brown sugar onto the butter.  Pour in the blueberries along the bottom of the pan, in an even layer.

Lastly, pour the batter over the of blueberries, and use a spatula to smooth the batter into one even layer covering the blueberries.  

Bake at 350 degrees for 40 to 50 minutes. Until the bundt cake is barely golden and a toothpick comes out clean once inserted. Let cool on a wire rack for 15-20 minutes. Turn the bundt pan over onto your serving dish, tap the bottom and let the cake release from the pan. Let the cake cool completely before adding the glaze.

For the glaze:

Whisk together ingredients, adding more powdered sugar if the glaze is to runny or more lemon juice if the glaze is to thick. You want a nice pourable consistency.

Glaze to your desire, and while the glaze is still wet, zest one lemon over the cake.  Let the cake set and serve!

A yearly St. Patricks Day tradition!

Everything you love about a rueben sandwich, rolled into an egg roll wrapper, baked – NOT fried! The ultimate St. Patricks Day appetizer that can be made days in advance, frozen and warmed through the day of the big party! As many of you know, I am a huge sauerkraut lover, so the combo of salty corned beef, tangy sauerkraut, and melted Swiss all rolled together is literally a dream.

Spraying the egg rolls with avocado oil spray gives these rolls an extra crunchy exterior, you would never believe they weren’t fried! Served with a big ole’ bowl of thousand island dressing for dunking. Oh! If you’d like to make this ahead to freeze, simply follow directions and let the egg rolls cool completely. Lay in a single layer in a gallon freezer ziploc bag and freeze until ready to enjoy. When ready, place on a baking sheet with nonstick spray and warm through on 350* for 20-25 minutes

Rueben Egg Rolls 

• 3lb cooked corned beef, cut into cubes (I used about 3/4 of the cooked corned beef)
• 16oz  Sauerkraut
• 6oz swiss cheese, shredded 
• 1 tsp garlic powder
• 4 Tbsp minced Parsley 
• 1 package @melissas Egg Roll Wrappers 

 ➖for assembly➖

• Cup of cold water
• Avocado Oil Spray (or nonstick spray of choice)
• Damp Paper Towel to cover egg rolls 

Pre heat oven to 400*  and spray a baking sheet with nonstick spray

1. In a large bowl, mix together the corned beef, sauerkraut, swiss cheese, parsley and garlic  so everything is evenly dispersed
2. Take one egg roll wrapper and lay down in a diamond ♦️ direction
3. Fill middle of egg roll wrapper with a few tablespoons of filling 
4. Tap your fingers into the cold water + run on all for edges of the egg roll wrapper 
5. ROLL! Start at the bottom corner, fold it over the filling, fold in each right + left corner towards the middle (press down to seal) and finally, rollll it up to the top
6. Seam side down onto the baking sheet and continue the process for all of the egg roll wrappers 
7. Keep rolled egg rolls covered with a large damp paper towel so they do not dry out!
8. When finished rolling, spray tops with non stick spray and BAKE at 400* for 8-10 minutes, flip and cook another 8-10 until they are kissed golden brown 
9. Serve with Thousand Island dressing for dunking 

Scotch Eggs for Easter? Who knew! After I whipped these up for Heinen’s I immediately imagined these scotch eggs draped across an arugula salad that has been tossed with Garlic Expressions and drizzled with a hollandaise sauce.

Freaking YUM!

Now, let this be known… this recipe may seem a little labor-intensive, and to me that is mainly because you a dirtying quite a few pans to get these complete. HOWEVER, the recipe is actually really simple to tackle, and the results are incredible! What I love even more, is that you can make these a few days in advance, keep them in the fridge and then warm up in the oven prior to serving.

Let’s cook!

• 10 Large Eggs, soft or hard boiled
• 2lb Heinen’s Fresh Mild Sausage 
• 3 cup Panko Bread Crumbs
• 3 eggs, whisked 
• 1.5 cup flour 
• 1 Tbsp parsley, chopped 
• Vegetable Oil for frying 
• Kosher salt for after frying 

Instructions:

1. For perfect hard boiled eggs – Place eggs in pot with cold water, make sure water covers eggs. Bring to a boil, turn off heat and place lid on pot.  Let sit 3.5 minutes for soft runny yolks, or 8 for set yolks. 
2. Place boiled eggs into an ice bath for 3 minutes before peeling off shells, set eggs aside 
3. Roll out the sausage into a flat layer, 1/4 inch thick. Have a bowl of cold water for your fingers to help assemble easier 
4. Take your hard boiled egg and cut out a circle of sausage 2x as big as the egg 
5. Press the sausage against the egg, wetting fingers with cold water as needed to help seal and set the sausage. Do this to all of the eggs
6. Now It’s time to dredge! 
7. Set up 3 bowls, one for flour, one with the whisked eggs and a third for the panko bread crumbs and chopped parsley mixed. 
8. Take the sausage wrapped egg and roll it in flour, then the egg, and lastly the panko + parsley bread crumbs.  Do this to all of the eggs, and set to the side prior to frying 
9. Bring vegetable oil to a soft boil over medium heat – enough oil to cover 3/4 of your eggs
10. Fry a few at time, rotating throughout frying time of 8 minutes total and then place on a cooling wrack and sprinkle with kosher salt while still hot