Tag Archives: garlic

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.

Tandoori Chicken Y’all

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So I figured you are almost done using all those spices you have in the pantry from the Simla Mirch Paneer recipe. I thought I’d toss one last Indian staple your way since it is served at most restaurants & easy enough to make at home. Now, a tandoor is a clay oven so this chicken is typically charbroiled and hence has the name Tandoori Chicken. Since most of us don’t really have a tandoor laying around our backyard, grilling or baking in the oven is just as sufficient. Having said that, this is nice way to get the India feel without having to order from your local Lakshmi Grill.

  • 1/2 teaspoon kosher salt
  • 1 teaspoon red chili powder
  • 1 teaspoon paprika
  • 1 teaspoon coriander powder (aka dried cilantro powder)
  • 4 tablespoons fresh lemon juice
  • 6 tablespoons plain yogurt
  • 2 tablespoons ginger paste
  • 2 1/2 tablespoons garlic paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garam masala powder
  • 1 lb. chicken (preferably bone in pieces)

To prepare the spice rub: In a small bowl, combine the salt, chili powder and lemon juice to make a thick paste. Rub the paste evenly over the chicken. Set the chicken aside for 15 minutes to let the flavors absorb & for the chicken to get that red color. To prepare the tandoori sauce: In a large bowl, combine the yogurt, ginger paste, garlic paste, cumin, coriander, paprika, & garam masala. Whisk everything together until it is well mixed. Rub the sauce evenly over the chicken, thoroughly covering it. Cover and place in the refrigerator to marinate for 4 hours. Preheat an oven or charcoal grill to 350 degrees F. Roast for 10 minutes, then remove and baste with some melted butter and drippings from the bottom of the pan. Return the chicken back to the heat and roast for another 30 to 40 minutes. Serve with a sliced onion and lemon wedges.

Happy Eating, XO.

Lemon Ricotta Pasta with Red peppers & Spinach

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I am SO over red sauce. Any idiot can buy a can of marinara (Although I don’t know why you would when we have a recipe from scratch that is healthier & tastier) and throw it on some noodles and say they made “Italian” food for the night. How about the fact that most pasta dishes aren’t even the entrée in Italy and its a small portion in the primi platti course prior to your protein and vegetables which is your actual entrée. Now, as much as I wish that we could all dine on 4 course (Read: 4 hour) dinners I know that is not always possible. So here is an easy, light and yummy pasta dish that served with some grilled chicken (because god forbid I have a vegetarian meal for once) that could count as a whole meal (starch, veggies, protein). So bust out the leftover ingredients from the pancakes and kale dish and get to cooking! (See how we always save you money by reusing stuff, you love us).

  • 12 oz. fettuccine
  • 2/3 cup skim ricotta cheese
  • 1 teaspoon grated lemon rind (also known as zest)
  • 4 garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • 3 cups fresh baby spinach
  • 1 1/2 cups diced red bell pepper
  • salt and crushed black pepper
  • 1 tbsp. olive oil
  • 1/8 tsp. crushed red pepper (increase to your taste level)

Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water. While pasta is cooking, in a separate bowl, thoroughly combine ricotta, lemon juice and rind, 1/4 teaspoon salt, black pepper and crushed red pepper.  (I listed 1/8 tsp. of crushed red pepper, but don’t be shy, this dish is even better with a bit of a kick from the red pepper, so adjust according to your taste level). Heat oil in a large skillet over medium-high heat. Add bell pepper and garlic, sauté for 3 minutes. Add pasta, spinach, ricotta mixture and pasta water to skillet; cook about 1 minute or until spinach wilts.

Happy Eating, XO.

Shramp.

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No it’s not a typo. It’s a shrimp recipe that is amped up with all kinds of yummy flavors. Hence shramp. It’s ok if my word blending confuses you because the blend of these ingredients will be sure to make you happy (ha did you like how I did that, oh come on, I have so much fun writing these). Anyway, let’s get down to biz. Its quick and has a short grocery list, enough said. Try it and let us know how it turns out on Twitter, Instagram, or the comments section below. We need more of you guys talking vs. us rambling.
  • 1 tsp. minced garlic (Again that jar stuff I keep referencing and using in like EVERY recipe, if you haven’t gotten it yet, what exactly are you waiting for?)
  • 1 tbsp. of mojo Cuban seasoning (I bought the pre made stuff at Whole foods but heard McCormick’s has stuff in regular (non price gauging) grocery stores as well)
  • 1 tbsp. of olive oil
  • 1-2 tbsp. of fresh lime juice (bottle stuff has preservatives, just sayin’).
  • 1 lb*. of peeled & deveined shrimp (have the guy do it, I wouldn’t know the 1st clue on advising you to do it yourself).
Mix the first 4 ingredients and marinade the shrimp for 15-30 minutes, however much time you can afford to let it sit for. Then pan sear in a nonstick pan for 3-4 min on each side. When pink and cooked you can serve warm over spinach, the heat will wilt it and the extra sauce from pan acts as a dressing.
*Note: its a tbsp. to each pound of shrimp (or scallops). So if you do less/more than a pound, make sure to cut/increase the seasoning accordingly.
Shramp
Happy Eating, XO.

Crab Mushroom Caps

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I can’t even begin to tell you how much fun I am having researching Super bowl snack ideas. I wanted to be different, fancy, yet still healthy. I’d rather waste my caloric intake on beers vs. food for a change. I have a pot luck party to go to so why not show off a little instead of bringing the blasé, typical healthy option of veggies and dip?! This recipe is just as good for you, I mean 5 mushrooms are only 79 calories!!! AND as if you needed more convincing, it takes 10 whole minutes to throw together. How much more fab can these get? Comment below on your thoughts, twists, ideas.
  • 20 large white button or cremini mushrooms with the stems pulled out
  • 3 oz. lump crab meat (I upped it to 4 oz. because I ADORE crab).
  • 1 stick low-fat string cheese (shred through the garlic press)
  • 1/4 cup plain chobani yogurt (I used 0% fat)
  • 2 tbsp. cream cheese (you can use low-fat or fat-free but I refuse to)
  • 2 cloves of fresh minced garlic
  • pinch of black pepper
  • 1 tsp. of tony cacere’s (no salt since the seasoning already has salt).
  • pinch of dried parsley flakes (again I love the freshness a little green adds to a dish).
Mix all ingredients well and pop off the stems to the mushrooms. Fill caps and bake at 375 degrees for 15-20 min or until tops are crisped brown.
Happy Eating, XO.