We live in wine country now and one of our local wineries has an incredible eatery that features steak and chimichurri fries. My hubby and I indulged in said fries a few months ago and I have been craving them ever since! I needed more chimichuri in my life, so when I came across this recipe on Pinterest last weekend it was necessary to cook them up immediately. The chimichurri was surprisingly simple to throw together. I am not sure why, but I expected this recipe to be a lot more difficult to pull off than it was. Whether you are a beginner or an absolute pro in the kitchen I highly recommend that you whip this up. It will impress your family and friends, and your tastebuds will thank you too! I want to give recipe inspo credit to Jocooks as her original recipe inspired mine. Her blog is wonderful and I highly recommend giving her a site a look through. She’s the real deal! (https://www.jocooks.com/recipes/chimichurri-meatballs/)
Serves: 8+ Time: approx. 1 hour
1 cup fresh parsley, minced
2/3 cup olive oil
1/4 cup red wine vinegar
1 1/2 tbsp oregano (fresh is best but all I could get my hands on was dried oregano)
1 tsp red pepper flakes (we like it HOT. If you don’t opt for 1/2 tsp)
1 lemon, juiced
1/2 tsp salt
1/2 tsp black pepper
1 1/2 lb ground beef
2/3 cup breadcrumbs
3-4 green onions, thinly sliced
4-5 cloves garlic, minced
Pinch of salt and pepper
3 tbsp vegetable oil
4(oz) container of crumbled feta cheese (reserve a bit of this to sprinkle ontop of the meatballs once they are done)
Preheat oven to 400°F
Combine all of the chimichurri ingredients in a large bowl and set aside to let the flavors marry while you prepare and bake the meatballs.
In a large mixing bowl combine all of the meatball ingredients. I recommend reserving just a bit of the feta so you can sprinkle your final dish with a bit of feta crumbles.
Once meatball mixture is combined roll your meatballs and set them on a large baking sheet. I used about 3 tbsp of mixture per meatball which yielded about 30 meatballs.
Bake the meatballs for about 25 minutes.
Once cooked through, toss the meatballs with your chimichurri and serve with your favorite side(s)!
Don’t forget to sprinkle your final dish with the reserved feta 😉
Salsa Fresca is good on almost anything… Any day of the week 😉 This recipe features colorful veggies, fragrant spices, and cheesy chicken. If that doesn’t sound good, you’re probably not going to enjoy this recipe, or this blog in its entirety if I’m honest. Recipe inspired by and adapted from Eatwell101.
Serves: approx. 6 Time: approx. 45 minutes
2 large chicken breasts, cut into bite-sized chunks.
1/4 tsp cumin
1/2 tsp adobo seasoning
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp red pepper flakes
2 cups tomatoes, diced. I used grape tomatoes.
1/2 of a large red onion, chopped
2-3 medium jalapeno, chopped
1/2 cup of fresh cilantro, chopped
juice of 1 lime
1 cup shredded mozzarella cheese
Preheat the oven to 400˚F
Prep the chicken and vegetables.
Combine the tomato, onion, jalapeno, cilantro, and lime juice in a large bowl.
Lay your chicken at the bottom of a large baking dish. Season the chicken with cumin, adobo, pepper, garlic powder, and red pepper flakes. Toss the chicken to make sure it is evenly coated with the seasoning.
Top the chicken with the salsa Fresca
Sprinkle mozzarella cheese over the entire dish.
Bake for 25-30 minutes, until the chicken is cooked through and no longer pink in the middle.
This stir fry was a welcome break to the pasta and frozen pizza that has become our new norm during the quarantine. Fresh veggies are more abundant at the grocery store these days so it was a treat to get our hands on them. This stir fry is a great way to pack in the veggies. The sauce is so flavorful I even got my 5-year-old to eat some broccoli. That is no easy feat! I had some extra bell peppers in my crisper, and they turned out to be a delicious addition to this dish. I would honestly consider this a “clear out your crisper” recipe. If you’ve got some veggies you need to put to use throw them into this saucy stir fry. This recipe is adapted from Dinner at the Zoo
Serves: 4-5 Time: approx. 35 minutes
2 tablespoons cooking oil,divided
1 lb carrots, peeled and sliced
3 cups broccoli florets
2 green bell peppers, washed and sliced into bite-sized chunks
1.5lbboneless skinless chicken breasts, cut into 1-inch pieces
1/4cuplow sodium chicken broth
1 packet of stir fry flavoring (I usually find this in the Asian foods aisle at the store)
salt and pepper to taste
Optional: cooked rice for serving
In a large pan, heat 1 tablespoon of oil over medium heat.
Add the broccoli, carrots, and bell peppers to the pan. Cook for about 5 minutes or until tender. Stir frequently to keep from burning.
Remove the pan from heat, cover, and set aside.
To a different pan add the remaining 1 tablespoon of oil over medium-high heat.
Lightly season the chicken with salt and pepper and add to the pan in a single layer. Cook for about 5 minutes on each side until golden brown and cooked through.
Add the garlic to the pan and cook until fragrant.
Put the veggies back over medium heat and add the cooked garlicky chicken.
In a bowl whisk together the chicken broth, honey, and soy sauce.
In another bowl mix the cornstarch with one tablespoon of cold water.
Pour the honey sauce over the chicken and vegetables; cook for 30 seconds.
Add the cornstarch to the chicken and veggies and bring the pan to a boil.
Cook for 1 more minute or until the sauce thickens.
I could tip-toe around quarantine and COVID-19 talk but that would be unfair to those who have suffered, died, or faced the beast on the frontlines. This is a recipe blog, but I feel it is important to pay respect to all of the aforementioned groups. Thank you to all the essential workers. You keep our world moving forward. From the cashier who rings up my groceries, to my sister and all healthcare workers who are helping patients find comfort, the thousands of families in mourning, and those who are currently fighting the virus in their bodies. You are all in my thoughts and most importantly in my prayers.
This week the shelves at my grocery store had more to offer and we were able to pull this recipe together. Two of the biggest missing players were pre-made pizza dough and fresh garlic bulbs. This recipe describes how we made our own pizza dough, but you can skip this step if you would rather purchase the dough already made.
Serves: comfortably serves 5-6. Time: 2h 27m if making your own dough; 1h 15m if using premade dough
Ingredients for Pizza Dough:
4 cups flour, plus more for rolling
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, approximately 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Ingredients for Pizza canoe:
You can make your own pizza dough or you can purchase 1 lb. of ready-made pizza dough. Divide the dough in half.
4 garlic cloves, minced
3 cups of fresh spinach, stems removed
2 tablespoons + 2 tsp olive oil, divided
2 medium red bell peppers
pinch of salt and pepper
1 (8 oz) bag of shredded pizza cheese
1/4 teaspoon crushed red pepper flakes
Marinara sauce to serve
Directions for pizza dough (Takes about 1hr 15min):
Combine the flour, sugar, yeast and kosher salt in a bowl and combine.
Add the water and 2 tablespoons of the oil and beat until the dough forms into a ball.
Transfer the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap or a tea towel and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Directions for pizza dough (Takes about 45min):
Preheat the oven to 375 degrees F.
In a large bowl, toss your bell peppers with 2 tsp of oil and a pinch of salt and pepper. Roast the peppers in your oven for about 15 minutes.
Remove the peppers from the oven and place them back into the bowl you seasoned them in. Cover the bowl for about 15 minutes.
Once cooled peel as much of the skin off each pepper as you can, remove the stem, ribs, and seeds. Slice each pepper into thin strips. Set aside.
Add 2 tablespoons of oil to a large skillet over medium heat. When hot, add the garlic and cook until fragrant. Add the spinach and red pepper flakes. Toss to combine. Cook, stirring until the spinach is wilted.
Remove the pan from the heat and set aside.
Roll out the first half of the pizza dough on a floured work surface. Form the dough into an oval shape, about 12-inches long by 7-inches wide.
Spread half of the spinach mixture over the dough, leaving about 2 inches around the edges. Next, sprinkle 1/4 of the cheese on top. Add half of the roasted pepper strips on top followed by another 1/4 of the cheese. Next, add the rest of the spinach mixture followed by 1/4 of the cheese, then add the rest of the roasted peppers, and the last of the cheese.
Roll out the second half of the pizza dough on a floured work surface. Make the dimensions as close to the other dough as possible. Drape this over top of the pizza and press together the edges of the top dough with the bottom dough.
Use a sharp knife and cut 3 or 4, slices into the top of the pizza canoe to serve as air vents.
Brush the top of the canoe with the remaining olive oil.
Bake for 25-30 minutes, until golden on top. Remove from the oven and let stand for 5-10 minutes before slicing and serving with your favorite marinara sauce
Oh baby, Wendy’s chili is something that holds childhood memories. My best childhood friend, Misty, had a family vacation spot down the shore. Every summer her poppy would load us up in the car and drive us to the shore. On the way, we would stop at Wendy’s as we neared our destination. We always got chicken nuggets and chili. This chili took me back to those days so vividly I even remembered the one trip that we made her amazing poppy play Britney Spears’ “baby one more time” album on repeat. This is not necessarily the quickest recipe to whip up, but it is incredibly easy. The most difficult part was chopping up the fresh veggies. Truly, it is mainly dumping in cans of saucy goodness and stirring occasionally over the course of 2 hours. This recipe made SO much that we were honestly eating it for a week. Make this chili for a crowd!
2 lbs. ground beef
30 oz can of tomato sauce
30 oz can of kidney beans, not drained
30 oz can of pinto beans, not drained
15 oz can od ranch style beans
28 oz can of diced tomatoes
1 yellow onion, diced
2 jalapenos, de-seeded/de-veined and diced
3 stalks of celery, chopped
2 green bell peppers, chopped
1 tbsp cumin
1/4 cup chili powder
1 tsp black pepper
2 tsp salt
1/2 tsp ground cinnamon
1 cup of water
1 tbsp butter, unsalted
OPTIONAL: toppers like sour cream, cheddar cheese, cornbread, cilantro, avocado, etc.
In a large pot brown the ground beef. Drain the fat.
Add in the rest of the ingredients and bring the pot to a boil.
Once boiling, reduce to a simmer and cook uncovered for 2 hours. Be sure to stir occasionally.
Dish into a deep bowl and serve with your favorite toppers.
Slow cooking meat is one of my favorite ways to prepare meat. It is easy, the meat comes out tender, and various flavors marry beautifully when slow-cooked. This recipe was so good, my kids even ate it. This, in my opinion, is the greatest kitchen success. Most nights I am tasked with cooking kid dinner and adult dinner, which can eat up a lot of time. When the whole family can enjoy the same meal it means more time spent together at the dinner table. Another bonus to this recipe is the simplicity of the ingredients. I will admit that the original recipe called for only 8 pepperoncini peppers and I used the entire contents of a 16 oz jar… That is the beauty of cooking though, tailor it to your own taste! I will say that this is one keeper of a recipe that I will not modify from the card below. Truly this savory melt-in-your-mouth tri-tip doesn’t need any fixin’. I paired it with various sheet pan roasted veggies like onion soup potatoes, herbed asparagus, and parmesan carrots.
3-ish lbs of tri-tip roast or your favorite cut of roast
1 tbsp cooking oil, I used coconut oil
1 packet of dry onion soup and dip mix
1 packet of dry ranch salad dressing and seasoning mix
Anywhere from 8 pepperoncini peppers to an entire 16 oz. jar. I used the whole jar and served the peppers on the side (yummy!)
1/2 cup of butter, salted
In a large skillet, heat oil over high temperature. Once hot, add the tri-tip roast and sear on each side for about 3 minutes, or until golden brown.
Transfer the roast to your slow cooker.
Sprinkle the roast with the ranch and dry onion soup packets. Lay the 1/2 cup of butter on top and disperse the peppers around the roast.
We are one of those families that buys chicken and ground beef in bulk. My task each week is to find a chicken recipe a beef recipe and maybe a veggie recipe as an extra meal. I’ve found myself bogged down with meatloaf and meatball recipes on Pinterest. That’s all that seems to catch my eye as I am looking for recipes. When I came across this one I knew I had to give it a try. Man, am I glad I did! This recipe is fresh, flavorful and easy. I felt safe trying this burger recipe as it has all my favorite Mediterranean elements. How does one go wrong with sundried tomatoes, black olives, feta, and Tzatziki?! You just don’t… I will admit that I ended up cooking these patties on the stove because my grill was out of propane. That said, I will be cooking these on the stovetop moving forward because I think that they do have the potential to crumble over the grates of a grill. I would also suggest using sandwich thins instead of traditional burger buns because these patties have such bold flavor that I felt the traditional bun muted more subtle flavors (i.e. tzatziki). In all, this recipe is a new family favorite and it will be a regular in my weekly recipe rotation.
Chinese takeout is one of my favorite kitchen cheats, but with recipes like this, I can prepare the salty deliciousness myself. Yes, friends, this is another fakeout-takeout recipe. I will admit that Panda Express got me through my long Tuesdays on campus at Cal State Long Beach. I would arrive at 9am and my last class would end at 10pm. Truly, I owe my degree to Panda for fueling me through my last semester. Upon graduation, I needed to find a way to satisfy my Tuesday cravings. That is where the adventure for this recipe began. Before I knew it I was whipping it up myself! This recipe is fairly easy and features that super savory pepper sauce. If you don’t feel like fussing with fresh ginger, you can substitute it with ground ginger powder. However, I will advise that it’s very much worth fussing over the fresh stuff.
Friends, we have made it through the blistering summer. As we approach cooler nights I am inspired to cook a big pot of soup. If you’ve been following this recipe blog for a while you’ll know that I’ve not done a great job of posting consistently. This means I have about a year’s worth of goodies stashed away to get up on this site. The recipe you find here is one that has become a family favorite during my absence. It satisfies the craving for Chinese take-out while also packing in veggies. The added bonus for my family is that Perry, my husband, gets to take a few servings for lunch to warm and fuel him up after a long morning of diving in the chilly Pacific. This soup features the flavor you’d find in traditional eggrolls with a nice crunch from wonton toppers. Cut the sodium by using vegetable broth or low sodium chicken broth and you’ve got yourself a hearty and healthy dinner option. Also, add any additional vegetables that appeal to you. Some ideas include mushrooms, bean sprouts, and even diced water chestnuts. Truly, you can tailor this soup to your taste.
Serves: 8-10 Time: 45 minutes
1 lb. ground pork
2 tbsp cooking oil, I prefer olive oil
1 medium white onion, chopped
2 medium carrots, peeled and sliced into 1/2 inch rounds
6 cloves of garlic (you know me, I use an excess of garlic. If you are not a garlic fan cut this back to 3 cloves)
1 small green savoy cabbage, sliced into bite-sized strips
8-10 cups of vegetable or low-sodium chicken broth
3 tbsp ginger, ground
2 tsp sesame oil
Optional: wonton salad toppers (you’ll find these by the croutons at the grocery store), sriracha for heat
In a large pot, cook the pork over medium heat for about 6 minutes or until lightly browned. Once cooked, remove the pork from the pot and set aside.
To the same pot, add the cooking oil and onion, sauteing for about 6 minutes.
Add carrots and garlic, sauteing for an additional 2 minutes
Add the cabbage, broth, ginger and cooked pork. Stir to combine.
Continue to cook the soup until it starts to simmer. Reduce heat, cover and simmer for 15 minutes.
Stir in the sesame oil before serving.
Top with optional wonton strips and/or sriracha and enjoy!
This egg-free/not fried spin on Chiles Rellenos is perfect for summer grilling. These peppers have bold flavor with spicy chorizo, smoky corn, and creamy bubbling cheese. This recipe does take a considerable amount of prep as you must start with roasting the corn and peppers before cooking up the filling and then returning the stuffed peppers to the grill. Trust me when I say the extra steps are so worth it. This recipe pairs beautifully with chile-lime seasoned edamame.
Serves: 6 Time: approximately 45 minutes to an hour
2 ears of corn, husked
3 tsp olive oil, divided
6 large poblano peppers
1-ish cups of breadcrumbs
1 cup (8oz) of chorizo
1.5 cups shredded Monterey jack cheese
optional: cilantro, pico de gallo, sour cream
Heat grill to high and brush your corn and poblano peppers with 1 tsp of oil. Grill corn and poblanos until they begin to brown, turning occasionally. Continue roasting for about 10 minutes until the corn and poblanos are fairly blackened/browned. We are looking for scorch marks here, on the surface, not compete burning.
Remove corn and poblanos from the grill, placing the poblanos in a bowl and covering them to steam.
Cut the roasted corn from the cob and set it aside.
Cook the chorizo in a large pan. Once cooked through add breadcrumbs until most of the excess oil is sopped up. Add the roasted corn and 1 cup of the Monterey jack cheese (reserve 1/2 cup of the cheese for topping).
Return to the poblano peppers and peel the skin. This is the clear-ish bits that should be flaking off, not the actual green fleshy parts. Don’t look for perfection here just get as much off as you can. Slice each pepper and remove the ribs/seeds.
Create foil pockets and place a pepper on each one.
Fill each pepper with the chorizo and corn mixture. Top with a bit of extra Monterey jack cheese (you should have 1/2 cup reserved). wrap each pepper up along the side but keep the top open so that your cheese isn’t pulled off.
Place the peppers back on your grill for a few moments to get the cheese bubbly on top.
Plate and enjoy!
Digital Recipe Card:
*Photo is an original belonging to me
**Recipe adapted from Sunset Magazine (July 2018, p. 86)