Bonefish Grill's Chimichurri Sauce

Do you ever sit in aw of the world that is Google? I was looking to see if I could find a recipe like Bonefish Grill's Chimichurri Sauce. So I Googled it. I not only found a recipe - I found Bonefish Grill's official chimichurri recipe on the Bonefish Grill blog. I quickly found myself wishing for other things because that one was way too easy.

If there was one sauce/dressing that works on everything from  grilled warm fish to cold crisp salads - this is the one.  After making this you'll find yourself wishing for something else too. I started the week spooning this delicious sauce over some grilled salmon, next I tossed it with some mixed greens & tomatoes for a quick fresh salad, but I didn't stop there. Check in later this week to see what I served with this garlicky, South American fresh herb sauce.

Ingredients (via Bonefish Grill)

• 8 cloves garlic, minced
• 1 tsp. plus Kosher Salt
• 1 tsp. oregano, dry leaves
• 1 tsp. black pepper, ground
• 1 tsp. red pepper flakes
• Finely grated lemon zest from 3 lemons
• 4 oz. fresh lemon juice
• 1 bunch flat leaf (Italian) parsley
• 1 cup olive oil

Make it!

1. Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size.
2. Add Italian parsley and pulse chop until parsley is 1/8 inch in size.
3. Add the olive oil and blend in quickly. (Do not over blend, you want it to be a little chunky)
4. Allow the sauce to marinate for 30 minutes before serving. Store it in a glass dressing bottle like I did here , refrigerate it & use it all week!

Fresh Blueberry Pancakes with Blueberry Basil Sauce

I pretend to know what's in season when I'm at the farmers market.  I fake it until I make it at least. So far I've come to the conclusion that whatever is on sale is in season because they have the most of it to sell.  Lately, blueberries have not only been sweet, but on sale! Usually they don't last long in my possession but this past weekend I saved some blueberries for blueberry pancakes and taking a nod from my favorite blueberry basil lemonade du jour I made a zippy sauce to go with them (and the leftovers are delicious over greek yogurt by the way).

Spicy Homemade Tomato Sauce

The other day Chris was out for dinner with the guys & I was home left to my own devices. I opened the fridge & looked long & hard for something to make for dinner for one.  As I reached for the leftovers from the night before I noticed a jar - A JAR OF SAUCE. I immediately texted Chris to ask him what this jar of sauce was doing in our house, let alone fridge. He responded that he needed it for his meatball hero he planned to eat. I let him get away with it but honestly I didn't grow up with jarred sauce & I prefer the homemade stuff. Yes that probably makes me a sauce snob - but I've been spoiled by the cooks in my Italian family - I learned by watching them (kudos to you if you remember the frying pan commercial this references).  By watching them I also learned how to make my own sauce, which is in fact super easy, inexpensive & well just delicious. So before you reach for the jarred sauce give yourself a vote of confidence, click through & make this super easy recipe.

Baked Coconut Shrimp

 

Chris & I are big fans of coconut shrimp.  When I came across Bobby Deen's  more figure-friendly version of our normally fried guilty pleasure I had to try it.  This recipe for baked coconut shrimp uses egg whites & an oven for baking which means you don't have to clean up messy oil splatters & you can eat more - guilt-free! Oh & the dipping sauce is addictively delicious.

Click through for more photos & the full recipe.

Pizza at Home

Homemade pizza is quick & delicious as well as a staple in the repertoire of dinners at our house.  We always through some fresh pizza dough in our cart when doing our weekly grocery shopping.  Last night I used our pizza stone which is best on the grill in my opinion - but we were out of propane - so to the oven i went!

This time I cut a piece of parchment paper to line my pizza stone with  hopes of not cleaning it. (Note: I still had to clean it.) If you don't have a pizza stone I read somewhere that you can use an inverted baking sheet - who knew!  Since I'm never convinced the dough gets cooked enough (as it does on the grill) I opted to cook my crust twice. First, with just some olive oil, oregano, salt, pepper & fresh garlic. Then, I cooked it once more after I topped it with sauce, baby portobello mushrooms & mozzarella cheese. It was still delish sans the grill.

What are your favorite toppings for homemade pizza?

Happy Friday! Have a great weekend. xo

(Check out more pizza making pics after jump!)