Originating in Uruguay and Argentina, Chimichurri is a loose oil and vinegar based sauce with most commonly parsley and maybe some cilantro. I like to use all cilantro in this non-traditional recipe. Spooned on top of meats such as steaks and grilled chicken, this sauce is so refreshing and simple to make for summer nights.
I always shop at Aldi and get their 69 cent bundle of cilantro for this. It’s so perfect and inexpensive.
1 large bouquet of cilantro
4 garlic cloves
2 teaspoons dried oregano
3 tablespoons vinegar
1/2 teaspoon salt
1/2 teaspoon red dried pepper flakes
1/3 cup olive oil
Place all ingredients into a food processor and make sure it is all combined and cilantro is well processed.
This is perfect to use right away or you can let it sit in the fridge for a few hours or overnight to let the flavors blend.
Use liberally on top of steak or chicken and enjoy!
I recently discovered Trader Joe’s Dill Pickle Hummus and it immediately became a favorite. And anyone who knows me well, knows I LOVE dill pickles! We decided to make our own and it turned out so well. Hope you enjoy! They’re the best with Trader Joe’s Organic Corn Chip Dippers.
2 cans of chickpeas, drained
1 cup chopped dill pickles
1/2 cup tahini
1/4 cup olive oil
1/2 cup pickle juice
4 cloves garlic
salt and pepper to taste
pinch of crushed red pepper
In a food processor pour in all of the ingredients. Place the top on and have it on for a few minutes until it is fully emulsified. Taste test to see if it needs more salt or pepper.
During our road trip last month we purchased a Lodge Cast Iron skillet for our camping nights. I absolutely loved sautéing vegetables and adding sausages to it for a yummy meal over the fire. With my renewed love for cooking in cast iron, I decided to make a soft and scrumptious cornbread in it creating the perfect addition to barbecues at home!
So here we go, this recipe is one of the best cornbreads I’ve ever had. If you don’t like spice omit the cayenne.
1 tablespoon butter
1 cup flour
3/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon paprika
1/8 teaspoon cayenne or less
1/2 cup oil
1 cup milk
1 teaspoon vinegar
1/2 cup sugar
Place 1 tablespoon of butter in cast iron skillet and place in oven while oven is preheating to 375 degrees.
In a large bowl, whisk until combined the oil, milk, vinegar, sugar, and eggs. Then add all dry ingredients and whisk it together until it has no clumps of flour, but making sure to not over stir.
Carefully take out skillet and pour batter into the melted butter. Place back into oven and bake for 28-30 minutes or until toothpick comes out clean.
Take out and let cool or enjoy hot! Enjoy!
If you’re used to dry cornbreads you will be pleasantly surprised with this one!
Over a week ago my husband and I packed up a rental car and headed west on a adventurous road trip! One of my favorite places on our whirlwind loop was Bryce Canyon National Park. The deep colors of red and orange rocks in beautiful formations, many called hoodoos, contrasted with the dark green of the pine trees and the blue sky made for an absolutely stunning drive and hike!
We hiked through a portion of it called Navajo Loop and Queen’s Garden trail. I highly recommend it, but bring plenty of water especially if you’re hiking in the middle of the day.
We love making burgers in the summertime and one of our favorite buns to use are Aldi’s brioche buns. However, I know that store bought bread has extra ingredients added to them that aren’t the healthiest plus I enjoy making yeast breads, so I finally decided to make my own.
Brioche is a rich and buttery bread from France. I know I’m being very non-traditional in making an olive oil brioche! My husband said Julia Child would be displeased. 😀 However my reasoning for using olive oil is that it’s generally healthier and it’s just so much easier combining oil into a yeast bread over butter.
1 cup warm water
3 tablepsoons milk
2 teaspoons yeast
3 tablespoons olive oil
3 tablespoons sugar
1 egg, beaten
3 – 4 cups flour
1 1/2 teaspoons salt
In a large bowl whisk together the warm water, milk, yeast, olive oil, and sugar. Let sit for a few minutes. Then add the egg and combine.
Measure out 2 cups of flour and mix the salt into that. Add to the liquid ingredients and combine. Mix in the rest of the flour until it forms a soft, slightly sticky dough. Knead for 5-8 minutes to activate the gluten and create a soft elastic dough.
Cover and rise for 1 hour. Punch dough down and then take out of bowl and divide into 8 pieces. Flatten each piece out slightly and then bring all ends together forming a nice even ball shape. Place preferably on a parchment covered baking sheet (ironically for my blog name, I’m all out!) and cover. Preheat oven to 400 degrees while the buns rise for a half hour.
Before placing in oven put a pan with sides on the bottom rack of the oven with about a half cup of water to create steam while the buns bake on the rack above. Place rested buns in oven for 15- 20 minutes.
One of my favorite countries is by far Italy. Not only is it gorgeous and the people enthusiastic, but its fresh and vibrant food is delectable! One of my favorites is Caprese Salad. It’s very simple containing tomatoes, basil, mozzarella, and some olive oil and salt and pepper. The colors showcase the Italian flag. This salad is commonly an antipasto (starter) for meals or can be enjoyed any time of the day!
We discovered a mulberry tree near our house along the creek. They are sweet little berries that grow on a tree almost resembling the look of a small blackberry. They’re rich in vitamins and antioxidants and have many health benefits to them.
We easily picked three cups of berries and stained our hands. 😄
3 cups mulberries
3/4 cup sugar (or 1 cup if you would like it on the sweeter side)
Pinch of salt
1/4 cup flour
Slight squeeze of lemon
1 tablespoon butter
Prepared double crust
In a bowl, combine the washed and dried mulberries with sugar, salt, flour, and vanilla. Mix until combined trying not to break up the berries too much.
Place into prepared crust and squeeze just a bit of lemon juice on the top. Add bits of butter evenly over the top.
Now it’s time for the top crust. You can easily use a simple crust or make a lattice. Reference pictures below for lattice crust.
Bake in preheated 350 degree oven for 30 minutes until filling is bubbly and crust is golden.
Cool and refrigerate until well chilled.
Basically create a hashtag, making sure each piece alternates going over and under the others. Keep adding out from there.