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Got 15 minutes? You’ve got dinner.
In a food processor, combine the herbs, garlic, red pepper flakes, sugar, olive oil and vinegar. Pulse several times, and add some water if you need to. Continue to pulse the chimichurri until a smooth paste forms, about the same consistency as cake batter. Taste, and add salt to your preference.
Meanwhile, heat a grill pan or skillet to medium-high heat. Sprinkle the chicken with salt and pepper and sear in a drizzle of olive oil until cooked through, about 5 minutes on each side for boneless skinless pieces.
Let the chicken rest for 5 minutes, then slice against the grain. Serve over a grain of your choice (I love couscous) and drizzle everything with chimichurri.
Easy and perfect.
Even 87 year old Grandmas have tricks up their sleeve! After trying this jam for the first time and loving the “fresh” strawberry taste and perfect hint of rhubarb, I was in for a big surprise when she let me in on her secret ingredient!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!