Tag Archives: cilantro

Chimichurri Sauce

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So that steak recipe got my red meat taste buds wet with an appetite to add some flair to my boring protein & veggie dinners. I thought of various ways I can jazz up a steak, or another meat dish in a pinch. I thought a sauce or glaze would do the trick. And since we are watching our weight here at damn delish I thought maybe a béchamel isn’t exactly the way to go. And as much as I would heart a yummy compound butter that’s not really helping my get fit before Spain game plan either. So then I had the proverbial foodie light bulb go off and I thought: Chimichurri sauce is divine. Fresh herbs, easy to make (read: no potential to mess it up) I am sold! Let’s see if your convinced on how this will fancy up any boring old meal. Leave comments below on how yours turns out.

  • 1 cup fresh cilantro (listen I’m not usually a fan but when its blended aka hidden with the other stuff its not half bad, trust me, I am an ex cilantro hater).
  • 2/3 cup fresh parsley
  • 1/4 cup fresh oregano
  • 2 garlic cloves, minced (I did 3 because I’m crazy)
  • 1/4 cup red wine vinegar (you know you have some leftover from the steak recipe)
  • 2/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes (won’t add too much heat just a spiked up flavor)

Combine the parsley, cilantro, oregano and garlic in a food processor and pulse until small leaves and pieces remain. Add in the vinegar and pulse once more. With the processor going, stream in the olive oil and mix until just combined. Stir in the salt, pepper and red pepper flakes. Taste and season additionally if needed. Store sealed in the fridge for up to a week or so.

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Happy Eating, XO.

Deviled Eggs with a Mexican Flair

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Ok, so here’s my dirty little secret – I’ve never actually made deviled eggs before this recipe. I really really love them, but for some reason thought they were a lot harder to make than they are. There’s that, and also the fact that I was terrible at making hard boiled eggs. (Yes, I know. I started a food blog and couldn’t boil an egg. We all have our vices…). But hold the tisk tisk-ing, because I overcame both and made some super easy and delicious deviled eggs. Look ma! I finally made my own deviled eggs!

  • 6 hard boiled eggs
  • 1/2 of an avocado (I used the other half of the avocado from our BLT(EA) recipe)
  • 1 tsp of finely chopped cilantro
  • 1 tbsp of finely chopped red onion
  • 1 tbsp of lime juice
  • A pinch of salt and pepper
  • A pinch of paprika per egg

Take the yolks from the hard boiled eggs and combine with all of the ingredients except paprika. Be sure to blend it until creamy. Scoop spoonfuls back in to the eggs and dash on the paprika.

If you want something a little more spicy, try blending in some chili pepper or finely chopped jalapeno. Can’t wait to make these again for margarita night!

Mexican style deviled eggs

Feliz Comiendo, XO

Avocado “Cream” Sauce

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So this is more than just your average dipping sauce. Yes, I suggest that you accompany it with the empanadas, but how yum would these be with the crab cakes too? Anyway, you be the judge of how you want to use this lil nugget of culinary creativity and comment below! Oh and word is, you can sprinkle with a bit of chopped cilantro to look really authentic and fancy. What’s the saying : fake it till you make it?! haha enjoy.

  • 1 large ripe avocado
  • 1/2 cup reduced-fat Greek yogurt (less fat than sour cream and full of the flavor, genius I know!).
  • 1 jalapeno (finely chopped, remove seeds to lower the heat level).
  • Juice of 1 lime (try fresh, I abhor the bottled stuff. oh and don’t even think lemon will do what the lime does).
  • Kosher salt and freshly ground black pepper

Slice the avocado in half and remove the pit. Scoop the flesh into a blender or food processor and add the yogurt, the jalapeno, lime juice and a big pinch of salt and pepper. (If you don’t have a jalapeno or the store is out of it just do a quick squirt of sriracha or your favorite hot sauce to replace the heat you would’ve gotten with the jalapeno). Blend until smooth. One good thing to note is this sauce stays well because the lime keeps the avocado color from turning. Although I doubt you will have leftovers because I may or may not have cut my tongue licking the inside of the blender that’s how freaking good this sauce is!

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Happy Eating, XO.