Tuesday, July 9, 2013

Chim Chiminey, Chim Chiminey, Chim Chimichurri

Well ... my Beau has lost over 62 pounds as of yesterday.

He looks fantastic! And, always giving me the constant reminder that I'd better keep an eye out for all the ladies checking him out. I got you covered, babe. And, I can provide the proverbial smack-down if needed, at any moment.

We each have fallen in love with a few things Beau's discovered in regards to his eating.

The first thing is a yummy salad dressing he makes using olive oil, vinegar, garlic, and Splenda. Delish! I told him he should bottle it up and sell it. He doesn't measure it so I can't help you there. We eat it practically every night.

Secondly, I have a newfound love for avocados. I loved them before, but even more now. I have to be careful because they are so high in calories, but I could literally eat them at every meal. I recently have been eating them with my eggs in the morning. Yum! And, I'll also eat a half, mixed with chopped tomatoes as a snack. We have even grilled them on the grill ... so good!

But, lastly, something we discovered last weekend has made us hungry for it at every meal. Simply put, chimichurri has changed our lives. We just finished the last of it off yesterday. It's an Argentinean condiment typically used with grilled meats, but we've been eating it on our eggs also. So delish and pretty easy to make.

Here's the recipe we used (from Simply Recipes):

Chimichurri

1 c. firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 cloves garlic
2 T. fresh oregano leaves (or 2 tsp. dried)
1/2 c. olive oil
2 T. red or white wine vinegar
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
1/4 tsp. red pepper flakes

Finely chop the parsley, oregano, and garlic (can use food processor). Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep a day or two. (but we kept for 4 days and it was still good)

This was best on our new favorite appetizer: Grilled scallops wrapped in bacon. We also used it on shrimp and pork. We'll have to make some more to serve with steak! And chicken .... and fish ... or just eat by the spoonful. Whatever.

Did you see how clever I was with that title there? Ha! I amuse myself.

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