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.
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.
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!
I do this thing where I scroll through pinterest and find a bunch of recipes that look AMAZING. That seems pretty normal, but I don’t stop there. I often cannot decide between recipes for the week’s menu so I take elements from a bunch of recipes and mash them together. That said, I took the heat and cheese from jalapeno popper recipe, and the sausage crumbles from a breakfast stuffed pepper recipe. Sometimes these recipe risks are epic fails, but other times they turn out so good that they make it to the blog. This is one of those times. These peppers are super savory and spicy, and the creamy cheese adds balance to bigger flavors. This is definitely going to be a frequent item on our dinner menu this summer.
Makes: 24 peppers Time: 30 minutes
12 large jalapenos
1 lb hot Italian sausage
8 oz cream cheese, softened
1 cup sharp cheddar cheese, shredded
1 tsp onion powder
1 tsp garlic powder
Preheat oven to 425 degrees Fahrenheit.
Cook up sausage and crumble it with your spatula as it browns.
Slice jalapenos in half and remove ribs and seeds.
In a large bowl combine the cream cheese, cheddar cheese, onion powder and garlic powder. Once this mixture is combined well, fold in the cooked sausage.
Scoop some of the sausage mixture into each sliced jalapeno.
Set the filled jalapenos on a foil lined baking sheet and cook in the oven for approximately 15 minutes, or until the cheese is browned and peppers are tender.
Every few months I get a hankering for breaded, fried, and saucy chicken nuggets. That’s really just a round about way of saying I am addicted to orange chicken. I finally tried recreating this recipe at home. While it can be a treat to order take-out, we live on a pretty tight budget. I also love experimenting with recipes I love, so it was a lot of fun to play with these ingredients. These morsels are perfectly tangy and sweet with a perfect crunch. The best part, these babies are oven baked! No hot oil is required for this recipe saving your skin from oil burns and arteries from clogging. You are all very welcome 🙂 I must give credit to Just a Taste whose original recipe was adapted to form this one.
Serves: 6 Time: 30 minutes Calories: 623/serving
4 boneless, skinless chicken breasts
1 cup of all purpose flour
a pinch of salt and pepper
1 cup of milk
3 cups of Panko breadcrumbs
1 tsp sesame oil
2 tsp cooking oil, I used canola
2-3 tbsp minced garlic (Refine this to your tastes. I love garlic so I went for 3)
2 tsp fresh grated ginger
1/4 cup hoisin sauce.
1 (18oz) jar of orange marmalade
2 tbsp soy sauce, I used “lite” soy sauce
1-2 tsp crushed red pepper flakes (Refine this to your tastes, we like spicy so I used 2. If you don’t like spice leave this ingredient out).
sesame seeds for sprinkling
Preheat oven to 450 and line a baking sheet with foil.
Cut up chicken into bite size pieces
In a large bowl combine flour, salt, and pepper. Put the chicken into the bowl and toss it to coat the chicken.
Pour milk into a small bowl and the Panko crumbs to a large bowl or plate.
Working one piece of chicken at a time, dredge chicken in milk then roll it in the Panko breadcrumbs. Once coated in breadcrumbs place each piece onto the foil lined baking sheet.
Bake the chicken for 10 minutes, flip them, then bake for an additional 10 minutes. (You’ll bake for 20 minutes or until fully cooked and nicely browned).
While the chicken is baking, heat sesame and cooking oil in a small saucepan over low heat. Add the garlic and ginger stirring for a minute or two until fragrant and golden.
Add the hoisin, marmalade, soy sauce and crushed pepper flakes to the garlic/ginger mixture. Stir frequently while cooking over low heat for about 5 minutes.
If you are planning to have left overs, take only the chicken you plan to eat and dunk them in the sauce. Let the other chicken pieces cool and put them in an airtight container and then in the fridge. Store extra sauce in a separate container. When you plan to eat the left overs, bake the chicken at 450 degrees F in the oven and heat up the sauce. Baking the chicken will ensure that the breadcrumbs become crispy once more.
If you are planning to eat all of the chicken pieces, put the chicken in a large bowl and pour the sauce over it. Turn over the chicken to make sure all pieces are coated.
I won’t lie, pork chops scare me. You walk a fine line between nice tender meat or a dry jerky like patty. Every once in a while Perry will ask for something other than beef or chicken. He will suggest I try my hand at pork. Since he doesn’t ask for it too often I oblige. This is only one of two pork chop recipes on this blog right now. I hope to diversify my catalogue of recipes, and this is a delightfully delicious start! These chops are tangy, sweet and savory. The combination of flavors is fabulous and I’m willing to bet that you’ll be lapping up the sauce with with whatever side you pair these chops up with. I have to give credit to the blog who inspired me to try this recipe. If you like these chops check out other tasty recipes on Mama Hen’s Kitchen.
Serves: 4 Time: 40-50 minutes Calories: 186/pork chop
(4) 1 inch thick boneless pork chops (size matters here, friends. Otherwise you may end up with dry chops)
Salt and pepper to season the chops
2 tbsp cooking oil (I used canola)
1/4 cup of honey
2 tbsp lemon juice
3 tbsp minced garlic
2 tsp soy sauce
(Optional) If you like spice throw in some red chili flakes to taste
Preheat oven to 350 degrees Fahrenheit.
Season the pork with salt and pepper on both sides.
Heat the oil in a pan over medium heat. Brown the pork chops (about 3 minutes per side).
Set the pork chops in a baking dish.
Whisk together the remaining ingredients. Be sure that the honey is well combined.
Brush this mixture over the pork chops on both sides. Pour the remaining sauce all over the pork.
Cover the baking dish with foil and bake until the internal temperature reaches your favored tenderness. This is approximately 30-40 minutes. For your reference Medium-Rare (145F-150F), Medium (150F-155F), Medium-Well (155F-160F), Well (160F).
Bathe these babies with sauce before serving, and plate with your favorite sides!
My husband and I recently returned from a dive trip to the Philippines. It was an amazing trip filled with great diving, good friends and TONS of delicious food and drink. That said when we returned home from a week of lush eating and drinking we needed to incorporate a healthy dose of vegetables into the week’s menu. It is not necessarily soup weather where we live at the moment but I could not pass this recipe up. As is my pattern, this is a super easy dish to throw together. Seriously, the most difficult part is prepping the veggies. This recipe will be ideal for brisk fall and brutal winter nights to warm up your core and fuel your body with nutrients. This recipe was adapted from Umami Girl who hosts a wonderful recipe blog.
Time: 45m to 1h
2 tbsp olive oil
1 large yellow onion, chopped
1 bunch of celery, rinsed and sliced
1 lb bag of carrots, peeled and sliced
4 cloves of garlic, chopped
3 (32 oz) cartons of vegetable broth
1 tsp Italian seasoning
1 (15 oz) can of white beans
6 oz baby spinach
16 oz package of gnocchi
salt and pepper to taste
Parmesan cheese to sprinkle on top
crushed red pepper flakes to top
In a large pot heat olive oil over medium-hot heat. Add the onion and celery. Saute until tender/crisp (about 5 minutes) then add the carrots and garlic and cook until garlic becomes fragrant (about 30 seconds).
Add the three cartons of vegetable broth and Italian seasoning. Bring it to a boil. Once boiling turn down the heat to create a simmer.
Once simmering stir in the white beans and spinach. Once spinach begins to wilt add in one gnocchi and cook it until it pops up to the top. I do this in order to taste the broth. Taste your tester gnocchi with a healthy spoonful of broth and veggies. Add salt/pepper to your taste at this point. Once you have the broth up to your standards add in the rest of the gnocchi and cook until they pop up to the surface of the soup.
Dish the soup and top with Parmesan cheese and red pepper flakes.