ourrecipebook
Our Recipe Book
A collection of the breadth of recipes we've tried to date.
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Soft-Boiled Eggs
Serving: However many you want
Ingredients
Eggs
Directions
Boil Water: Start by bringing a medium pot of water to boil. While you’re waiting, fill a large bowl with ice water and pull out a slotted spoon.
Gently Add Eggs to Boiling Water: When the water’s boiling, drop the first egg in very gently. If you’re making more than one, add the rest and start timing when the water returns to a boil.
Simmer the Eggs for 4 minutes: Lower the heat to a simmer. In 4 minutes you’ll have the perfect consistency: tender-set egg whites with a runny yolk.
Shock the Eggs In Ice Water: Quickly remove the eggs from the pot with a slotted spoon and transfer them to the ice water. Let them hang out in the ice water until they’re cool enough to handle, about five minutes or so.
Notes
How to Peel Soft Boiled eggs
The only tricky part of making soft-boiled eggs can be peeling them. Because they’re so delicate, it’s easy to nick the egg white when you remove the shell. Set yourself up for success by skipping the local, fresh farm eggs and opting for some slightly older ones instead. It sounds counterintuitive, but eggs halfway through their shelf life are easier to peel perfectly.
If big pieces of egg white pull off with the shell, don’t panic. Slip a small spoon underneath the shell (working your way in through the air pocket at the end) and carefully slide the spoon in a circle right beneath the shell to release the egg. When you’re finished, dip the egg in the ice water to wash off any small fragments of the shell and gently pat the egg dry.
How to Store Soft Boiled Eggs
Soft-boiled eggs last for up to three days in the refrigerator — if you don’t devour them first.
How to Re-Heat Soft Boiled Eggs
If you’d like to make soft boiled eggs ahead of time and reheat them later, leave them in their shells and steam them right before serving. Bring half an inch of water to a boil in a saucepan, add the eggs, cover and cook for about three minutes.
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Caramelized Onions
Serving: 1/2 cup
Ingredients
2 large yellow onions, peeled (about 1 pound)
2 tablespoons unsalted butter
Kosher salt
Low-sodium chicken broth or water (for pan; optional)
Directions
Halve both onions through root end. Using the tip of your knife, cut a V-shaped notch around root to remove it (this will ensure that all slices separate when you cut the onion).
Place 1 onion half on your cutting board so root end is facing you, then thinly slice onion lengthwise, starting at one side and working all the way to the other (so your knife runs through the root halfway through, not starting or ending at the root end). You’re going for slices that are ¼"–⅛" thick.
Repeat same slicing procedure for remaining onion halves. It’s a lot of onion! But it will cook down quite a bit, so it’s best to start with a large quantity.
Heat 2 Tbsp. butter in a large saucepan over medium until melted and sizzling. You can use a skillet to cook the onions, but a pan with high sides will keep the onions from flipping out onto your stove. Using a pan that also has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam.
Instead of dumping in all of the onions at once, which would fill the pot and make it hard to stir (which would then cause the ones on the bottom to cook faster), start by adding just a couple of large handfuls to the pot. Cook, stirring, until onions are soft and starting to turn translucent, 1–2 minutes. Stir in a few more handfuls of onion and repeat cooking and stirring process until you’ve added all the onions. Season with a pinch of salt.
Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15–20 minutes. This is the point of doneness for French onion soup! If you feel like onions are getting too brown around the edges or they’re sticking, reduce your heat a bit.
If you’re going for onions that are both softer and more caramelized (say for a patty melt or onion dip), keep cooking, stirring on the regular, until onions are unmistakably golden brown, another 15–20 minutes. Because most of the water has cooked off at this point, there might be some bare spots where the pot could start to burn. If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb.
For extra-dark onions, the kind that make a great burger topping, cook until they start to almost blacken around the edges and go slightly crisp, another 10–15 minutes. This requires constant attention so they don’t burn. No one said caramelized onions were quick!
Let onions cool in the saucepan, then use or transfer to an airtight container and chill. They will keep up to 1 week.
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Oven Herb Roasted Potatoes
Serving: 8
Ingredients
3 pounds petite potatoes - 1 or 1.5 inches round
¼ cup olive oil
3 or 4 cloves garlic, minced
1 teaspoon fresh rosemary, minced
1 ½ teaspoons fresh thyme, minced
Salt and pepper
Directions
Preheat oven to 425 degrees F.
Cut potatoes into half. The potatoes should be about 1 or 1.5 inches round. If they are larger, cut them into smaller pieces.
On a large sheet pan (or 2 sheet pans to avoid overcrowding), toss the halved potatoes with olive oil, minced garlic, fresh rosemary, fresh thyme, and salt and pepper to taste. I used 1 teaspoon salt and ⅓ teaspoon pepper.
Arrange the potatoes flat side down and make sure the sheet pans are not overcrowded.
Roast for about 25 minutes undisturbed, flipping them after about 18 minutes or when a golden brown crust forms on the flat side. If not browned enough, wait a little longer before flipping. Roast until tender and golden brown.
Let cool for about 5 minutes before serving. Enjoy!
Notes
How to get a crispy golden brown crust: Let the potatoes roast undisturbed flat side down for 75% of the roasting time before flipping them over.
Which types of potatoes to use: Petite potatoes are recommended due to their small size and creamy texture.
Herbs: Fresh rosemary and thyme are used in this recipe, but feel free to try other herbs like sage or oregano.
Make ahead: Make 1 to 2 days ahead and refrigerate. Reheat in the air fryer or oven until warm in the center and slightly crispy on the outside.
Freezing: Roast potatoes as directed and let them cool completely, then freeze them on a baking sheet until solid. Then, transfer them to freezer-safe bags or containers. Freeze for up to 3 months and roast straight from the freezer, no thawing needed.
Substitutions and variations:
Petite potatoes: Yukon Gold or red potatoes also work well if cut into 1-inch pieces. Avoid using starchy potatoes like Russets.
Fresh garlic: Jarred pre-minced garlic will work, but fresh is highly recommended.
Fresh herbs: Dried herbs – use ⅓ of the amount of fresh.
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Rosted Brussels Sprouts
Serving: 4
Ingredients
1.5 lbs Brussels Sprouts washed and halved lengthwise
1/2 tsp garlic powder
1/2 tbsp kosher salt
1 tsp black pepper
1 tbsp honey
1/2 cup olive oil divided in half
Directions
Preheat oven to 450F. Place an empty baking sheet in the oven to preheat.
Cut Brussels Sprouts lengthwise into halves and transfer to a bowl. Season with 1/4 cup of the olive oil along with kosher salt, black pepper, garlic powder, and honey. Mix until all the brussels sprouts are evenly coated.
Once the baking sheet is hot, carefully set it on a heatproof surface and drizzle about 1/4 cup of olive oil evenly across the baking sheet.
Carefully add the mixed brussels sprouts and place them flat side down on the tray.
Roast the brussels sprouts in the oven for 25-30 minutes until crispy, flipping occasionally over once about halfway through cooking.
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Bacon and Sweet Potato Breakfast Casserole
Serving: 8
Ingredients
8 slices bacon
3 cups sweet potato, peeled and shredded (on a box grater)
3 bell peppers, diced
3 jalapeños, seeds removed and finely diced
1 ½ cup cheddar cheese, shredded
12 eggs
1 cup milk
½ teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
Direction
Heat oven to 375°F. Spray a large casserole dish (9 x 13 or 8 x 13) with oil and set aside.
Cook bacon and allow to cool slightly. Chop into pieces.
Beat the eggs, then stir in the milk, salt and spices.
Add the bacon, vegetables, and one cup of cheese to the casserole dish, then pour the egg mixture over top. Stir everything up and sprinkle the remaining cheese over top.
At this point, you may cover and refrigerate overnight, or bake immediately.
Bake for 45 minutes to 1 hour (mine was ready in 55 minutes). The center will no longer jiggle and will rise slightly when the casserole is finished. Double check that it is cooked in the center by inserting a knife, or checking with an instant read thermometer that it has reached 160°F.
Allow casserole to sit for 10 minutes before serving.
Notes
We used Italian sausage instead of bacon because that's what we had on hand.
We doubled the seasoning, and added onion powder and garlic powder.
Added an onion we happened to have as well.
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Lemon Turkey Soup
Serving: 4
Ingreients
1 tablespoon olive oil
½ cup chopped red onion
1 clove garlic, minced
¾ cup thinly sliced carrots
½ cup chopped celery
⅓ cup diced red bell pepper
2 cups turkey stock
1 cup diced cooked turkey
2 tablespoons freshly squeezed lemon juice
2 teaspoons lemon zest
2 cups fresh baby spinach leaves
1 pinch sea salt
fresh ground black pepper to taste
Directions
Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes.
Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.
Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.
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Turkey Stock
Serving: 12
Ingredients
1 12-15 pound turkey carcass, picked over
turkey neck, if you have it (it’s ok if you don’t)
giblets, if you have them (it’s ok if you don’t)
leftover turkey drippings, if you have them (it's ok if you don't)
1 onion, peeled and quartered
4 cloves of garlic, smashed
2 large carrots, scrubbed or peeled, chopped into thirds
about 1/3 a head of celery, leaves included
1 large bunch of parsley, roughly torn or chopped
1/2 bunch sage, roughly torn or chopped
3-4 sprigs fresh rosemary
5 sprigs thyme
3 bay leaves
8-10 whole peppercorns
about 4 quarts of water
Directions
Place your turkey carcass into a very large stock pot (at least 6-quart capacity.) Add in your turkey neck, giblets, any skin, and leftover turkey drippings, if you have them. It’s okay if you don’t, you will still get a great turkey stock from just the carcass.
Add the onion, carrots, and garlic. Chop off about a third of a head of celery, the end that has the leaves preferably, but use what you have. You should have several short stalks. Add them to the pot.
Add a bunch of parsley, half a bunch of sage, 3-4 sprigs of rosemary, and about 5 sprigs of thyme.* Tear the herbs up a bit so they start releasing flavor faster.
Add 3 bay leaves and 8-10 peppercorns.
Cover the turkey and vegetables with about 4 quarts of water, or however much you need to submerge everything in the pot (at least mostly, some parts sticking out is okay.)
Bring to a rolling boil over high heat. After if has come to a rapid boil, turn the burner down to just below medium, or wherever you can maintain a low simmer. There should be gentle bubbles but nothing too active.The liquid should be gently moving at all times, not still.
Simmer for about 2-4 hours. See how chill this recipe is? I would say 2 hours is the minimum, 4 hours will get you a super duper rich stock. Check on it every now and then, and skim off any foam or scum that may settle on the top. If your water is boiling off too quickly and the bones start to stick out of the water, add more water to cover it up, and bring back to a simmer.
Pour the stock through a colander into a large bowl (or two), catching any bones or vegetables.
At this point I like to use a gravy fat separator to easily discard all the fat that will rise to the top. You can also just wait for the stock to cool (or refrigerate/freeze it) and skim the fat off with a spoon.
Allow stock to cool before moving to an airtight container and placing in the fridge or freezer. I like to use mason jars if you plan to store in the fridge, or quart size ziplocks if you plan to freeze.
Use this turkey stock as a base for soups or anything that calls for chicken broth!
Stock can be stored in the fridge for up to 5 days, or in the freezer for about 3 months.
Slow Cooker Instructions
Add all the ingredients to a large crock pot. Cook on low for 10-12 hours. Pick up with the recipe in step 8, when you strain it through a colander.
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Brussels Sprouts with Balsamic Glaze
Serving: 4
Ingredients
Roasted Brussels Sprouts
3 cups Brussels sprouts ends trimmed, yellow leaves removed
1 tablespoons olive oil
¼ teaspoon salt to taste
Nuts
½ cup pine nuts or use candied pecans or walnuts
Balsamic Glaze
1 cup balsamic vinegar
¼ cup honey or brown sugar
Directions
How to roast Brussels Sprouts
Preheat oven to 400 F. Line the baking sheet with parchment paper.
Trim ends of Brussels sprouts and remove yellow leaves. Then, slice all Brussels sprouts in half.
In a medium bowl, combine halved Brussels sprouts, 1 tablespoon of olive oil, salt (to taste), and toss to combine.
Spread the Brussels sprouts on a parchment paper-lined baking sheet, cut side down, in a single layer, without overcrowding.
Roast in the preheated oven at 400 F for about 20-25 minutes.
During the last 5-10 minutes of roasting, turn them over for even browning, the cut sides should be nicely and partially charred but not blackened.
How to toast pine nuts
Toast the pine nuts in the preheated oven at 350 F. Line a baking sheet with parchment paper.
Lightly toast the pine nuts in the preheated oven at 350 F for only 5 minutes.
Watch the oven carefully - the nuts can burn quickly.
How to make balsamic glaze
Combine the balsamic vinegar and honey (or brown sugar) in a pot and gently bring to boil.
Reduce heat to simmer and cook down the balsamic vinegar for about 10 or 15 minutes until the mixture reduces by about half.
Consistency should be thick enough to coat the back of the spoon but should not be overly thick.
Assembly
To a large serving bowl, add roasted Brussels sprouts.
Sprinkle with toasted nuts.
Drizzle with the balsamic glaze.
Below, under recipe notes, see 2 other simple alternatives to the balsamic glaze.
Notes
2 other ways to make the balsamic dressing. While you can make the balsamic glaze as directed in the recipe above by cooking down the balsamic vinegar together with a small amount of honey or brown sugar, here are 2 other simple alternatives to the balsamic glaze:
Use a high-quality aged Balsamic vinegar. Aged balsamic vinegar is often sold in special sections of foreign foods at some grocery stores. High-quality Italian-made aged balsamic vinegar is usually somewhat expensive but it does not need cooking down. Just use it as is. And, you don't need to use much of it. This type of balsamic vinegar has a much thicker (almost syrupy texture) and is not as acidic as the regular one. I use the balsamic vinegar labeled as Aceto Balsamico I.G.P. produced in Italy. Balsamic vinegar labeled as Aceto Balsamico Tradizionale D.O.P. is also a great choice. I highly recommend this alternative. It saves a lot of time and you can use it on so many recipes. Even drizzle it over the desserts, such as ice cream!
Combine Balsamic Vinegar and Olive oil. Another simple dressing for the Brussels sprouts is to combine ¼ cup of balsamic vinegar with 2 tablespoons of olive oil. Whisk until emulsified. Drizzle over the roasted Brussels sprouts.
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Vegan Chocolate Orange Oatmeal
Serving: 2
Ingredients
1 cup rolled oats
2 Tbsp chia seeds
2 Tbsp raw cacao powder
1 tsp cinnamon
2 cups unsweetened almond milk (or milk of choice)
1 large mandarin orange, zest + fruit
Toppings: pomegranate arils, nut butter, hemp seeds, cacao nibs, etc.
Directions
Mix rolled oats with chia seeds, raw cacao powder, and cinnamon in a saucepan and stir ingredients to evenly disperse them. Pour in almond milk or other unsweetened milk of choice and stir again.
Bring the oatmeal to a boil, then reduce heat to a simmer. Continue to cook and stir for about 10 minutes, or until the liquid has been absorbed. If you prefer your oats a little more runny, feel free to add a bit more milk as desired, or serve with a splash of milk.
Remove the cooked oatmeal from heat and serve it into bowls. Top with orange slices, orange zest, and other toppings as desired. I added pomegranates, almond butter, hemp seeds, and cacao nibs. Enjoy!
Notes
Cooked oatmeal can last about 4-6 days in an airtight container in the fridge. If you want to make this recipe ahead of time, you have a few storage options. Either,
Store the chocolate oats on their own, then reheat portions in the microwave or stovetop as needed. Add toppings before eating (best if you want your leftovers warm).
If you don’t mind eating cold oatmeal, portion out the oatmeal into glass jars and add toppings right away. This version can be grabbed straight from the fridge and brought with you to work/school. Because the oranges are peeled, you should eat these within 4 days.
If you follow a gluten-free diet, make sure that you are using certified gluten-free oats.
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Turkey Taco Quinoa Skillet
Serving: 6
Ingredients
1/2 pound lean ground turkey, (I use 99% lean)
1/2 yellow onion,, diced
2 cloves garlic,, minced
4 ounce can diced green chilis
2 teaspoons chili powder
1 teaspoon cumin
3/4 teaspoon kosher salt
black pepper, , to taste
1 (15 ounce) can of black beans,, rinsed and drained
1 (14.5 ounce) can of diced fire roasted tomatoes
1/2 cup frozen corn
1/4 cup jarred salsa
1/2 cup rinsed quinoa
1/2 cup water
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
cilantro, , for garnish
Directions
Spray a large skillet generously with cooking spray and heat over medium-high heat. When the skillet is hot add in the diced onion and cook for about 2 minutes until it starts to soften.
Add in the ground turkey and minced garlic and cook until the meat is almost cooked through, breaking it up into crumbles with a spoon as it cooks.
Stir in all the spices and the diced green chiles, cooking for another minute. Add in the black beans, corn, fire roasted tomatoes, salsa and quinoa, stirring until everything is combined.
When the mixture starts to bubble add in the water, cover the skillet with a lid and lower the heat to medium-low. Simmer for about 20-25 minutes or until the quinoa is cooked, it should still have a slight bite to it, but not be hard and crunchy.
Sprinkle the shredded cheese on top and cover with the lid cooking until the cheese is melted. Serve as is, in tortillas for tacos, or on top of your favorite greens.
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Cucumber Ginger Mint Agua Fresca
Serving: 6
Ingredients
2 large English cucumbers cut into chunks
1 cup freshly squeezed lime juice (8-10 limes)
2/3 cup granulated sugar
10-15 fresh mint leaves
1 piece fresh ginger (1-2 inches)
4 cups water, divided
Directions
Prepare all the ingredients and place in a blender jar. Add 2 cups water. Cover and blend until the mixture is very smooth.
Place a sieve over a pitcher. Pour the agua fresca through the strainer to remove the pulp. Add the remaining 2 cups water. Cover and chill until ready to serve.
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Sesame-Ginger Beef
Serving: 4
Ingredients
1 lb. skirt steak, thinly sliced into 1/4" strips
kosher salt
Freshly ground black pepper
3 tbsp. cornstarch
1 tsp. plus 1 tbsp. canola oil, divided
1 lb. green beans, trimmed
3 cloves garlic, minced
3" piece of ginger, peeled and grated
1/4 c. soy sauce
1 tbsp. rice wine vinegar
3 tbsp. sugar
2 green onions, chopped
1 tbsp. sesame seeds
Directions
Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated, and set aside.
In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water.
Return skillet to high heat and add remaining tablespoon oil. When oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy sauce, vinegar, and sugar; stir quickly to coat the beef. Add back green beans, then top with green onions and sesame seeds. Serve immediately.
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Pineapple Chicken
Serving: 4
Ingredients
For the grilled chicken
1 and 1/2 pounds boneless skinless chicken breasts (or thighs)
1/4 cup olive oil
1/4 cup freshly squeezed lime juice + 1 teaspoon lime zest
2 teaspoons minced garlic
2 teaspoons honey
2 and 1/2 teaspoons ground cumin
1 teaspoon ground coriander
fine sea salt and freshly cracked pepper
vegetable oil for greasing grill/grill pan
For the pineapple salsa
3 cups diced pineapple (~18 ounces/most of 1 pineapple; Note 1)
1 cup loosely packed cilantro diced (measure loosely packed and then finely dice)
2 tablespoons finely diced jalapeno
1/2 cup diced red onion
2 tablespoons freshly squeezed lime juice
1/4 teaspoon ground cumin
1 large avocado finely sliced or diced (Note 2)
Optional: serve over rice or quinoa
Directions
Trim the chicken breasts of fat and then slice large breasts evenly in half, widthwise. Using a meat mallet or the bottom of your fry pan, pound breasts to even thickness (you don't want the meat super-flat, just even in thickness). Place the prepared chicken in a large sealable plastic bag and set aside.
In a small bowl, whisk together 1/4 cup olive oil, 1 teaspoon lime zest, 1/4 cup freshly squeezed lime juice, minced garlic, honey, cumin, coriander, and salt and pepper (I use about 1/2 teaspoon of each; add to your preference). Once the mixture is well combined, remove 3 tablespoons of the mixture and reserve for later.
Add the rest of the marinade to the bag with the chicken. Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Place in the fridge and marinate for at least 30 minutes and preferably 2-3 hours. Don't marinate longer than 6 hours. (Acid from lime begins to "cook" the chicken.)
Preheat a grill or grill pan to medium-high heat (about 400 degrees F.). Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates. Don't skip this step.) Start by grilling the pineapple so you can work on the salsa while the chicken cooks. Rub about 1-2 teaspoons vegetable oil over all sides of the pineapple. Cook for about 2-3 minutes per side or until lightly charred (or grilled to your liking). Remove to a plate to allow to slightly cool before dicing.
Remove chicken from marinade and discard any remaining marinade. Grill the chicken, turning halfway through grilling, about 4-6 minutes per side (until the thickest part of the chicken registers 165 degrees F and juices run clear). Baste the chicken with the reserved marinade as you grill and after flipping. Transfer the chicken to a plate and cover with foil, so the juices can re-distribute. Slice thinly or chop into bite-sized pieces.
While the chicken cooks, prepare the salsa. Dice the pineapple, cilantro, jalapeno, and red onion. Toss everything together in a large bowl with the freshly squeezed lime juice, cumin, and salt and pepper to taste. I add about 1/4 teaspoon of salt and 1/8 teaspoon pepper, but add to preference. Gently toss together, taste, and then adjust seasoning if needed. Serve spooned generously over the grilled chicken.
We like to serve Pineapple Chicken with coconut rice or cilantro-lime rice. If you'd like those recipes, check for the links to those recipes right above this recipe card!
Notes
You don't have to grill the pineapple, but it does add an amazing sweetness (it caramelizes as it grills) to the dish. (I cut the cored and peeled the pineapple and cut into about 9 or 10 long strips.) Once grilled, I slice each pineapple strip in 3 long strips and then dice those long strips into small pieces for the salsa. Use a sharp knife here! You will likely have more pineapple salsa than needed to top chicken, but we like a lot--or finish the rest off with chips.
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Easy Sausage Gumbo
Serving: 6
Ingredients
12 oz Smoked turkey or Kielbasa sausage, sliced into thin slices
10 oz okra, fresh or frozen
1 medium onion, chopped
1 red bell pepper, chopped
2 tsp minced garlic
28 oz can of diced tomatoes, with juices
1 tbsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
2 dashes tabasco or hot sauce
Directions
To cook fresh
Transfer contents to either the instant pot or crockpot and cook as directed below.
To make it a freezer meal
Seal bag or container, removing as much air as possible and freeze.
To cook in an instant pot
From frozen, add contents into an instant pot. Add 1/4 cup water. Cook for 10 minutes at high pressure then allow 10 minutes for natural release.
From thawed or freshly made, transfer into an instant pot. Cook for 9 minutes at high pressure, then allow 10 minutes for natural release.
To cook in a crock pot
From frozen, transfer to slow cooker. Cook on high for 3-4 hours or low 5-6hours.
From thawed or freshly made, transfer into slow cooker. Cook on high for 3 hours or low 4-5 hours.
To serve
So delicious served over rice and a crisp green salad or corn-on-the-cob.
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Skirt Steak Marinade with Chimichurri Recipe
Serving: 4
Ingredients
For the marinade and grilling
2/3 cup olive oil
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup soy sauce
1/4 cup Worcestershire sauce
3 tablespoons apple cider or red wine vinegar
4 garlic cloves minced
1 pound skirt steak
Salt and pepper to taste
For the chimichurri sauce
1 cup fresh parsley
1 cup fresh cilantro
1/4-1/3 cup olive oil
1/2 medium onion diced
3 garlic cloves
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Optional: 1/4 teaspoon red pepper flakes
Directions
For the marinade and grilling
Whisk all of the ingredients together and pour into a large ziploc bag.
Add skirt steak to ziploc bag with marinade and allow to marinade up to 6-7 hours max depending on how thick the meat is.
When ready to grill, liberally season with salt and pepper.
Grill until golden brown and perfectly charred then allow to rest before slicing on a cutting board.
For the chimichurri sauce
Add all of the ingredients to a heavy duty blender or food processor and blend until everything is chopped up and smooth then serve. Seriously that easy.
Note
After grilling your steak and allowing it to rest , is the best time to cut it. Take your steak and always cut against the grain in thin slices.
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Healthy & Creamy Avocado Lime Dressing
Serving: 8
Ingredients
1 ripe avocado
¼ cup cilantro
½ teaspoon minced garlic
1 lime, juiced
1 tablespoon olive oil
¼ cup greek yogurt
water
salt and pepper to taste
Directions
Remove the skin and pit from the avocado. Put the avocado flesh, cilantro, minced garlic, lime juice, olive oil and greek yogurt into a food processor, small chopper or blender.
Add a tablespoon of water at a time until you reach the desired consistency. I used ¼ cup water.
Salt and pepper to taste.
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BBQ Chicken Salad
Serving: 4
Ingredients
For the chicken
3 boneless skinless chicken breasts
1 ½ cups barbecue sauce
salt and pepper, to taste
For the salad
4 hearts Romaine lettuce, rinsed then chopped
1 can (15 ounces) black beans, rinsed and drained
1 bag (10 ounces) frozen corn, cooked
1 cup sliced cherry tomatoes
1 cup shredded Colby Jack cheese
1/4 cup chopped red onion
1/2 cup cilantro chopped
For the toppings
Tortilla strips
Barbecue sauce
Salad dressing of choice (I love to use ranch dressing)
Directions
For the chicken
Place chicken breasts in a greased insert of a medium to large crock pot. Season with just a bit of salt and pepper. Cover with lid and cook on low heat for 3 to 4 hours, or until chicken is thoroughly cooked.
Carefully remove chicken from crock pot and place in a large bowl. Shred chicken with two forks.
Pour barbecue sauce over the chicken and toss to coat chicken in sauce.
For the salad
To assemble the salad, place chopped romaine lettuce in a very large salad bowl OR in individual bowls. Top with barbecue chicken, beans, corn, tomato, cheese, onion and cilantro.
Top salad with tortilla strips, more barbecue sauce (if desired) and dressing of choice. Gently toss to combine. Serve and enjoy!
Notes
We marinated the chicken for at least a half hour in barbecue sauce, and then grilled the chicken.
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