When my family gets hungry... it comes on FAST! But what to do when they don't want left overs? Spruce it up! This could be cooking leftover chicken in a stir fry, or making turkeydillas after Thanksgiving, but one thing always satisfies my families palates... Chimichurri.
What is chimichurri? It's a South American sauce, usually served on meat or rice, made of parsley, olive oil and garlic. What's not to love? It's so flavorful and gives any type of meat a complex and vibrant flavor and rich mouth feel. In a nutshell...IT'S GOOD!!! (Sometimes I'll even put it on my salad as a dressing, or in a burrito.)
Ingredients:
1 bundle of fresh curly or Italian parsley
5 cloves of garlic
1 c. olive oil (I like Kirkland signature organic from Costco...am I allowed to say that?)
1/4 c. red wine vinegar
1 Tbsp oregano
1/2 juicy lemon
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes
Instructions;
Finely chop everything and stir in a bowl, store in lidded container. To serve, remove from fridge 10 min before ready to eat, it goes on everything! Because of the oil this is an S (fat) for THM ladies!
I recently started making marinated red onions, they were so tangy and bright, but yet brought a slight spiciness which was wonderful. If you don't like uncooked onions, just give them a try. My raw onion hating sister LOVES these!
Ingredients:
1 large red onion
fresh or dried parsley
1/2 tsp garlic powder or 2 garlic cloves
1/2 c. olive oil
1/2 c. red wine vinegar
1 tsp salt
1 tsp pepper
1 Tbsp oregano
Instructions:
Thinly slice the onions into rings or slice them julienne style, finely chop parsley and garlic (if using fresh), add all of the ingredients and stir in a bowl, store in a lidded container, remove from fridge 10 min. before ready to eat. Again this is an S (fat) style condiment. These go great on salads, pesto zoodles with chicken, or a baked sweet potato as a Crossover!
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