Category: Recipes

Red Chimichurri

If you’re looking for a new way to spice up your grilled meats, look no further than Chimichurri sauce! This classic South American sauce is perfect for adding flavor and excitement to any dish. And now, we’ve got a new twist on Chimichurri that you’re going to love: Red Chimichurri!

Chimichurri is a classic South American sauce that originated in Argentina. The sauce is typically made with parsley, oregano, garlic, olive oil, and red wine vinegar, and it’s perfect for adding flavor and excitement to any dish. And now, we’ve got a new twist on Chimichurri that you’re going to love: Red Chimichurri!

Red Chimichurri is made with the same delicious ingredients as traditional Chimichurri, but with the added bonus of tomatoes and red peppers. This vibrant sauce is perfect for grilling meats or vegetables or even using it as a dip. Trying out our delicious Red Chimichurri sauce?

Recipe Link:  Red-Chimichurri

Sweet Potato Fries

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Because sweet potatoes are low in starch—and a portion of what starches they do possess converts into sugars when heated—most sweet potato fries end up limp or burnt. Giving our sweet potato fries a starchy coating ensures a crust with a crispy texture.

Sweet Potato Fries

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Cook Time 10 minutes
Total Time 10 minutes
Course Appetizer, Side
Cuisine American
Servings 4 People

Ingredients
  

  • 1/2 cup cornstarch
  • Kosher salt to taste
  • 1/2 cup cold water
  • 1 teaspoon baking soda
  • 3 pounds sweet potatoes peeled & cut into ¾ inch wedges, sliced crosswise
  • Oil spray

Instructions
 

  • Adjust oven rack to middle position and heat oven to 425⁰F.
  • Set wire rack in rimmed baking sheet.
  • Whisk cornstarch and 1/2 cup cold water together in large bowl.
  • Bring 2 quarts water, 1/4 cup salt, and baking soda to boil in pot. Add potatoes and return to boil. Reduce heat to simmer and cook until exteriors turn slightly mushy (centers will remain firm), about 3 minutes.
  • Whisk cornstarch slurry to recombine. Using a slotted spoon, transfer potatoes to bowl with slurry.
  • Using rubber spatula, fold potatoes with slurry until slurry turns light orange, thickens to paste, and clings to potatoes.
  • Place on the wire rack which is in the baking sheet, then spray with a touch of oil and place in the oven for 14 – 22 minutes. Using tongs, turn if needed.
  • Season with salt to taste. Serve immediately.
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Stuffed Zucchini with Herbed Bulgar

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Bulgur is made out of several different wheats, which makes it a good source of plant based protein, so your body stays healthy thanks to dietary fibers.

Herbed Bulgar Stuffed Zucchini

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Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Servings 4 People

Ingredients
  

  • 2 zucchini medium sized
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper fresh
  • 1/3 cup Bulgar cooked and cooled
  • 1 Tomato chopped
  • 1/4 cup parsley and dill mixed and chopped
  • 2 Tablespoon chopped walnuts
  • 1 clove garlic minced
  • 2 Tablespoon extra virgin olive oil

Instructions
 

  • In a small sauce pan bring stock or water to a boil, add 1/2 teaspoon salt and then the bulgar. Cover, cook 5 minutes on medium low heat. Turn off the heat and let sit for 5 minutes. Fluff with fork and check to be sure all cooking liquid is gone.
  • Using a medium sized mixing bowl, add the chopped garlic, tomato, nuts, salt, pepper, herbs, and olive oil. Add the cooled bulgar and mix well.
  • Carefully slice zucchini in half lengthwise. Use a spoon and gently remove zucchini seeds. Then stuff with the filling.
  • Line a baking sheet with a silpat or parchment, spray with oil and load up the zucchini. Bake in 425 oven for 25 minutes.

Notes

Tools Necessary-
Cutting board
Paring knife
Measuring spoons
Baking sheet
Parchment or Silpat
Medium-sized bowl
Spatula or spoon
Sauce Pan
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Tomatillo Salsa

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Tomatillos are a key ingredient in fresh and cooked Mexican and Central-American green sauces.

Tomatillo Salsa

The Mexican kitchen is loaded with the most incredible salsas and sauces. Here is one of them.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Mexican
Servings 4 People

Ingredients
  

  • 9 tomatillos fresh, husk removed and rinsed
  • 1/2 yellow onion cut into thirds
  • 1 tablespoon vegetable oil
  • 1 jalapeño
  • salt and black pepper freshly ground
  • 1/4 cup coriander fresh
  • 1 Lime Juice fresh

Instructions
 

  • Preheat the oven to 350 degrees F (180 degrees C / Gas 4)
  • Toss the tomatillos, garlic, pepper and onions with the olive oil and place evenly on a baking tray.
  • Bake until the tomatillos and onions are soft, 15-20 minutes. If necessary, remove the garlic sooner to avoid scorching.
  • Remove the stem, ribs and seeds from the jalapeño (or keep them in if you want it hot).
  • Add the roasted vegetables, fresh coriander and lime juice into a blender and puree until smooth.
  • Adjust the salt and pepper amounts, if necessary and transfer to a bowl.

Notes

Tools Necessary-
Baking Tray
Medium sized Bowl
Cutting board
Medium sized pan
Blender
Paring Knife
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Frozen Chocolate Banana on a Stick

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This snack/ dessert is perfect on any day, and can be dipped in any of your favorite toppings!

Frozen Chocolate Banana on a Stick

5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Dessert, Fruit, Snack
Servings 4 People

Ingredients
  

  • 4 in ripe bananas cuthalf lengthwise and impaled lengthwise on wooden skewers
  • 1 cup chocolate ganache or chocolate sauce
  • 1/2 cup salted peanuts roughly chopped
  • 1/2 cup shredded coconut

Instructions
 

  • Put the skewered banana halves in the freezer for 15 minutes. (alternatively, put the bananas in a airtight container or wrap tightly in foil and freeze them for as long as 2 days. Allow them to defrost for about 15 minutes before using them).
  • Have the chocolate, salted peanuts and coconut out in 3 separate shallow plates or bowls and let the guests dip and garnish their frozen bananas to their liking.

Notes

Tools Necessary-
  • Skewers
  • Cutting board
  • Paring knife
  • Measuring cups and spoons
  • Several small bowls
 
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German Potato Salad

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This dish makes the perfect addition to any family gathering or BBQ. The salty and tangy mixture hits the spot and there’s a guarantee that there wont be any left overs!

German Potato Salad

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad, Side
Cuisine German
Servings 6 People

Ingredients
  

  • 6 small to medium Yukon gold potatoes cut into 2-inch pieces
  • 1/2 cup green onions chopped
  • 4 slices turkey bacon cooked until crisp
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions
 

  • Slice bacon into bits. Cook bacon in a large saucepan or pot on medium heat for 5 minutes or until crispy brown. Remove to a plate or bowl.
  • Place potatoes in a large saucepan and pour over enough water to cover.
  • Set pan over high heat and bring to a boil. Boil 8 minutes, until fork tender.
  • Drain and while still warm, transfer to a large bowl and add onions, cooked bacon, vinegar, and oil.
  • Season, to taste, with salt and black pepper.

Notes

Tools Necessary-
  • Cutting Board
  • Chef’s Knife
  • Measuring Spoons
  • Medium Pot
  • Mixing Bowl
  • Wooden Spoon
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