really taste good,
and are definitely worth your time and calories.
Typically, this Argentinian sauce includes fresh parsley and oregano, chili peppers--fresh, dried or both-- some fresh garlic, cumin, a fruity oil, and the zing from some red or white wine vinegar. But, I like to switch it up from the original, by usually adding some mint, cilantro, and lime juice—even a few drops of honey sometimes. My way is not a true chimichurri, but it’s still a delicious green sauce. AND, IT DOESN’T HURT THAT IT COMES TOGETHER IN A FLASH --- simply a whizz away in your blender or food processor.
Like I said this sauce is considered an Argentinian creation. BUT GUESS WHAT?
I'd LOVE to share my RECIPES, Stories and Music with YOU!
Looking for a DELICIOUS Recipe?
Black Bean TARTINES --YUM!
THIS RECIPE IS INSPIRED BY ANNEMARIE COLBIN. Back in the day when I was singing TV jingles in NYC, --Fa La La La--, I’d fill in the holes of time between sessions with a bunch of fun cooking classes, all taught by her, in her apt bldg. on West End Ave. That was BEFORE THE NATURAL GOURMET COOKING SCHOOL BECAME WHAT IT IS TODAY....
PEACH COBBLER with a Hot Sugar Crust--YUM!
Chicken MILANESE with Tomato Arugula Salad--YUM!
Even though it requires a frying pan, and some breading, the process goes by pretty quickly. And, the CRUNCH is so worth it. This bright, peppery salad with a summer’s harvest of arugula, tomato and red onion is a simple and delicious pairing. I always like to add a little squeeze of lemon over the chicken just before serving too....
Green GODDESS Dressing--to be or not to be vegan--YUM!
Corn on the Cob with Fresh Herb Butter and Parmesan ---YUM!
This recipe is just one scrumptious step away from my basic, butter, salt and pepper version. But the effort-to-reward ratio is huge. THERE’S A LITTLE ELBOW GREASE INVOLVED --- mincing some herbs, stirring them into some softened butter and grating some parmesan. But that’s it. Then, all you have to do is wait for the corn to finish cooking.
I LOVE A LOT OF FRESH BASIL, PARSLEY AND A SMALLER AMOUNT OF ROSEMARY FOR MY HERBS, but you can use any combination that you like. And if you need more.....
Olive Oil Cake with Summer Berries ---YUM!
THIS IS A LUSCIOUS BERRY CAKE WITH A TWIST. It’s filled with plenty of raspberries, blackberries and blueberries, but instead of the usual butter in the recipe, this is going all out with extra virgin olive oil. The advantage of the EVOO is that IT KEEPS THE CAKE VERY TENDER AND EXCEPTIONALLY MOIST. And, the tartness of the berries with a hint of lemon, pairs so well with the oil and the sweet cake. Plus it’s a delicious cake with no “olive oily” taste....
Broccoli PESTO Pasta---YUM!
For me, IT’S A TOTALLY UNIQUE CONDIMENT THAT’S A MUST TO MAKE EVERY SUMMER, Dollop it on chicken, fish, or mozzarella and slices of fresh picked beefsteak tomatoes, stir it into pasta, slather it on slices of bread instead of mayo, just to name a few--- I never get tired of it.
But there is one big stumbling block that may pop up when making it. It’s distinctive jewel-like, emerald green color is a big part of its appeal. So, WHEN IT TURNS INTO AN UNAPPETIZING BROWN, IT’S A REAL BUMMER. WHAT TO DO?
These were a total surprise. I HAD VERY LOW EXPECTATIONS, UNTIL....
Watermelon Margarita POPS!!
These spiked watermelon pops are a fun, easy option for someone, like me, who would prefer to eat their alcohol. THEY TASTE LIKE AN ICE COLD WATERMELON MARGARITA, with the added bonus of being able to eat it ON A STICK. They’re best served chilled right out of the fridge or freezer. And on a hot summer’s day, or for a 4th of July picnic, there’s nothing more refreshing.
THIS RECIPE IS PRETTY MUCH A NO-BRAINER....
Father’s Day Pulled Pork with Man Slaw!
Now you may take Dad out for dinner, but if he’s opted to stay home, then I’m figuring that Mom will be doing the cooking. So, I’ve taken that into account, and I'M GIVING HER A LITTLE BREATHER, by making the pulled pork in a slow cooker with very little effort required. The coleslaw, tangy with a hit of that celebratory beer in the dressing, will come together pretty easily too.
PULLED PORK SOUNDS A LITTLE INTIMIDATING TO MAKE AT HOME. But...
Vegan Strawberry “ICE CREAM”---YUM!
So, this “ice cream” “churned” from frozen strawberries and coconut cream covers all the bases WITHOUT A LOT OF THE GUILT after that last lick. And, this is the big news, NO ICE CREAM MACHINE IS REQUIRED!
Coq au Vin Blanc!---YUM!
Here’s how her recipe starts. She boils the lardons (bacon pieces) before browning them. Boils, freezes, then peels and sautes tiny pearl onions. Browns mushrooms, and makes a beurre manie—a butter flour paste. And all of this done separately, before we’ve even gotten to the chicken. Plus, she sets the dish aflame!.....
My Fave PICNIC POTATO SALAD!---YUM!
PIZZA! with a Cauliflower Crust---YUM!
It’s taken some research and a few tries to get it to work. Most recipes can crumble as you pick up a slice—that’s a fail for me. If I’m calling it pizza, then it better act like pizza! ....
Mother’s Day Vanilla CONFETTI CAKE!---YUM!
A piping bag with a small round tip is the easiest way to go. But a quart size freezer bag with a tiny piece of a corner cut off will work in a pinch. You’ll be making long lines of frosting, but don’t worry about perfection here. IF THERE ARE BREAKS OR WIGGLES, YOU’LL NEVER SEE THEM WHEN THEY’RE BROKEN INTO PIECES. For me, I love to keep them a little longer than the regular size, making for a dramatic presentation.....
Fresh Strawberry Pie---YUM!! (and UH-OH---The 2108 “Dirty Dozen”)