Lemon

Causing a flurry with Chimichurri!

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As promised, gardening has become a part of our daily routine.

At about 5:30/6:00 am just about every morning, Matt slips on his sandals to go out and assess how our garden is faring. From his perspective: the romaine is thriving, cucumbers are starting to show progress, tomatoes and peppers are sprouting up taller and taller, and the herbs are growing like weeds!

In fact, in recent weeks Matt pruned some of the wilder herbs in our garden and brought his bounty into work at the end of the school year to give it away. We even had to give away some of our basil plants just to keep up with being able to utilize them in our cooking. It seems we may have created an herb monster.

But never fear, as Matt & I have made more conscious efforts to look up recipes where we could utilize the abundance and indulge in healthy eats. Our first culprit: parsley.

Now most of us know parsley as that herb that garnishes a semi-fancy dinner plate we receive at the diner. And if you have ever tried it (like I have), you know that it has a little bit of a bitter flavor on its own. I never understood why such a bitter herb was placed as garnish on a plate. Was it supposed to be a palette cleanser after the meal? Was it supposed to be something to just pretty up a plate? (Seriously, you don’t need fancy garnishes–they better be there to serve a purpose.)

For years I questioned what parsley as the main stair was good for. (I would later find out that during the Roman Empire parsley was not considered a garnish but more of a breath freshener….I still don’t quite understand how a bitter herb freshens breath. Not like they have parsley-flavored toothpaste selling like crazy!) And when we had an overabundance of it in our garden, Matt took to trusty old YouTube to find good uses for our generous supply.

Entering as our first contender: Chimichurri Sauce.

Yes, chimichurri has variations, mainly where you can add cilantro and/or oregano. But for all intents and purposes, Matt & I utilized our parsley with some garlic, red pepper flake (VERY little, I might add), apple cider vinegar, lemon zest, and olive oil to provide some liquid to the mixture. We also got to utilize our Cuisinart Food Processor, which I consider one of the best brands in all things food processor. (If you’re looking, check out their selection here: Cuisinart – Food Processors.)

While chimichurri can be used on an abundance of meats and vegetables for some brightness and flavor, this sauce shines on steak (even leaner ones like sirloin). Cover your favorite cut of meat with some of this flavorful mixture, add in some mini roasted potatoes and holy yum….you have one incredible meal!

As you fire up your grills this summer, get bold and try some bright flavors to change up those tried and true warm-weather dishes.

And as always, enjoy!

– Jenny V

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Chimichurri

1/2 cup parsley (aka a generous handful)

1-2 cloves finely chopped garlic

2 Tbsp apple cider vinegar

Lemon Zest (one lemon)

Pinch of crushed red pepper

Olive Oil 

Salt & Pepper

1) Add all ingredients except olive oil, salt & pepper into food processor or blender. Pulse until well incorporated and transfer to small bowl.

2) Add in olive oil to wet mixture, then salt & pepper to taste.

Makes 2-4 Servings

 

 

 

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Spicy Tips: Back with a fun Iced Tea Tip!

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It certainly has been a while since I have found time to sit down and write out new recipes. Being a parent has that ability to deplete any time you had hoped you would have to share your thoughts with others. (Just looking at the amount of drafts I have yet to finish is enough to give me palpitations….I need to do better.)

But never fear, I am back with a fun tip for those looking for ways to quickly make one of my favorite warm weather drinks: Iced Tea!

Now I have done the sometimes laborious process of making tea with hot tea bags, followed by whisking in honey to the warmed mixture to incorporate and a whole lemon or two to make one delicious drink! Yet sometimes, time is of the essence and if you’re short on time but still want to make that summertime nectar without using a pre-made mix, I’ve got a great solution!

So one of my favorite shortcuts to making an easy iced tea is all thanks to Lipton® and their fabulous Cold Brew Bags. (They’re in just about any supermarket and you can click here for some info: Lipton Cold Brew Bags). One bag per 4 cups of water (you will probably use 2 bags per pitcher, unless you want to add a flavor) and it only takes about 5 minutes of brewing time before it’s done. If plain tea isn’t enough and you want to add a flavor to it, you can always brew a few cups of hot water and add your flavored tea there, then mix the two together.

And if you’re like me, you want to add some flavor like lemon or honey/sugar to that mix. For a nice little hit of lemon flavor, I have to admit that my name is Jenn and I am an addict of the Arnold Palmer. For those of who you don’t know what that is, it is half iced tea and half lemonade mixed together. But for this purpose, I would recommend using maybe 1-2 cans of Minute Maid® Lemonade to one pitcher. (Not the frozen kind, but a can from a 12-pack. You can also get a carton or container of lemonade of any brand you like and adjust the amount of lemonade you put in to your liking.) Not quite the half and half of an Arnold Palmer, but leaves the iced tea with a nice sweetened lemon flavor that I know most of us love.

More importantly, it is a way to add sugar to your drink without the sweetness being too much. The lemonade blends nicely and if you still find that the lemonade makes it a little sweet for you, always remember the best part about iced tea are those ice cubes that clink around in the glass when you go to take a sip!

And as always, enjoy!

– Jenny V

 

Francaise: Not just a chicken dish

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While I am a healthy mix of nationalities (and according to my recent genealogy research a few I didn’t know about), I was practically raised by my dad’s side: mainly composed of English, German, and Italian family members. I can credit my family for being a key factor in my appreciation of food and cooking. And especially with Italian food, I have developed a rather particular palette. Because while I’m sure a good portion of the Italians I know would pick a tomato-based dish as their favorite, mine has always been and always will be Chicken Francaise. (Fortunately, the version of Francaise we made for this post does have tomato in it.)

In fact, I love Chicken Francaise so much that during my freshman year in college when the cafeteria had failed spectacularly in their attempt to make it (they added raisins and made it sweet….NEVER add raisins or make it sweet, it’s gross), I went home that weekend and asked my dad for an emergency dinner at one of our favorite Italian restaurants. I still shudder thinking of those raisins….I stress that they should NEVER be added to a savory, lemony dish…:::shudders:::…but I digress.

About three years ago, approximately April of 2013, Matt and I opted for takeout from our favorite local Italian joint. I remember the date because Matt encouraged me to order anything and everything from the menu for reasons unbeknownst to me. It was after the fact that he admitted that that was the day him and his mom were in a jewelry store picking out my engagement ring. That day in particular, I had a craving for Shrimp Francaise. I had tried the chicken, I had even tried a flounder version from one of our favorite seafood restaurants. But shrimp? Never.

Fast forward to a few years later, Matt and I decided to try making Shrimp Francaise to add some new dishes to our repertoire. The end result was a delicious lemony and buttery seafood dream, with some fresh sauteed spinach and cherry tomatoes that were bursting with flavor! Seriously, cooked cherry tomatoes–look into it and do it. And as for spinach, buy it fresh in bulk and you will yield many meals: a nice salad, a sandwich topping, and of course, cooked in Shrimp Francaise.

Fun plays on classic dishes are always a great way to spice up your culinary technique in the kitchen. This one is definitely a keeper.

Enjoy!

~ Jenny V

Jenn & Matt’s Shrimp Francaise 

1/2 lb. shrimp, cleaned & fully peeled

2 eggs, whisked

1 lemon, juiced

1 tablespoon lemon juice

1/2 lemon, sliced thin 

1 container cherry tomatoes

1-2 healthy handfuls fresh spinach

1/2 cup white cooking wine

1 cup chicken broth

1 – 1/2 cups flour

1 tablespoon flour

1 tablespoon butter

1-2 tablespoons paprika

1/2 teaspoon black pepper

Salt, to taste

 

Directions:

1) In a small bowl, mix in eggs and tablespoon of lemon juice. In a small pan, mix flour, paprika, and black pepper. Dredge each shrimp through flour mixture, then egg mixture. Place shrimp in pan over medium high heat with a little oil in pan. Brown on each side and let it cook almost all the way through, then remove from pan.

2) Into pan, add tablespoon of flour and butter to create a roux, then add white wine, chicken broth, squeezed lemon juice, and tomatoes. Before the tomatoes begin to burst, add the spinach and shrimp. Place lemon slices over top.

3) Cook until spinach begins to wilt and  tomatoes burst. Remove from heat, season with salt if desired, and serve over pasta.

 

 

 

Something “doesn’t” smell fishy around here….

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When it comes to tuna fish, I kinda have this awesome recipe in my arsenal.

It took years to perfect, years of trying various flavor combinations and different ingredients to try and counteract the fishy smell….but I have it….and it is glorious (and simple)….because tuna fish is glorious (and simply delicious). Or at least Matt seems to think so. I mean, he is the tuna fish connoisseur.

It started when we started dating.

I consider this one of the first meals I remember having with Matt. (He’ll, of course, regale you with the steak sandwich and roasted potatoes story….or the homemade roasted garlic mashed potatoes and how I scarfed them down like I was going to the electric chair….but this one resonates with me still.) With whatever ingredients were available to make it, we would make tuna fish sandwiches accompanied by either fries or potato chips. The simplest of meals do tend to make for some of the best dishes, in my opinion.

Eventually, instead of adding vinegar to the tuna and mayo, lemon juice made an appearance and not only counteracted the smell and provided that acidity that I so desperately crave with creamy mayonnaise, but removed the fishy flavor as well. (Also, tuna and lemon? They really pair well, hot or cold.) Salt and pepper replaced by copious amounts of dill….which is a revelation in itself. I’m serious here, dill is the answer. I can’t begin to explain why, but you’ll understand when you add it. And instead of plain bread crumbs (if you’re gluten free, these can be omitted), lemon pepper panko bread crumbs. (No joke, the flavor that they add? Not to sound basic, but I can’t even. And if you want salt and pepper, you’ll find it in those bread crumbs.) Also, I find that chilling the tuna fish cans in the refrigerator before use is a beautiful thing.

The one bugaboo that most might find an issue with is that I use tuna fish packed in oil. Yes, oil. Tuna in water is fine, but I feel it dilutes the flavor a little and breaks the tuna down way too much. Canned tuna in oil, in my opinion, lends that little extra bit of fat (even with mayo, it’s needed, because Tuna is rather lean for me). We actually had heard about chefs on the Food Network who prefer oil to water, and once we tried tuna in oil, we have (tried) to never buy tuna in water. (Although, if there is a sweet sale, compromises can be made.)

And to add a little Italian flair, switch out the bacon with some fried prosciutto. (As Alex Guarnaschelli would say: growllllllll)

And as always….enjoy!

~Jenny V

 

Jenn’s Ultimate Tuna Fish

3-4 cans Albacore Tuna Fish, chilled and packed in vegetable oil – strained and flaked

1 lemon, juiced (if you don’t have fresh lemon, add about 1-2 tablespoons of lemon juice)

1/4 cup lemon pepper panko bread crumbs (can add more if tuna mixture is too runny)

1/4 cup mayonnaise (to start, add more if needed)

2 heaping teaspoons dill (I use dried because it’s easier to handle, but you can use fresh if you’d like)

Your favorite sliced bread (or wrap-just make it something you love)

Directions:

1) In a small mixing bowl, add strained tuna and using a fork, flake the fish. Add dill, lemon juice, and bread crumbs into bowl. Mix thoroughly.

2) Add mayonnaise and mix until incorporated. If too much mayo, add more bread crumb. If too dry, add more mayo. Serve on your favorite bread or wrap. Makes about 4-6 sandwiches.

 

Turning tea up to a calming notch…

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I’m really becoming a big advocate of the freshly-brewed iced tea movement. While in childhood I did enjoy the mix (4C all the way), I am coming to find as I get older, I crave homemade iced tea more than water (only sometimes….er, maybe more than sometimes.)

The complexities of the flavor, the way the right amount of lemon slice and honey added could make or break that “perfect taste”….I’m an addict through and through.

Now, I’ve also come to love my French Lavender and its delicious (and soothing) qualities in my iced tea, so I sought out another freshly-brewed combination to incorporate said flavor. I was about ready to give up until in the back of my pantry, I located an unopened box (unopened?!? How did I miss it?) of Lemon & Ginger tea bags. And just like with all my teas, I decided to do a mixture of the Lemon & Ginger with some green tea to incorporate some soothing notes to that kick of citrus & spice. The end result being that my house smelled beyond heavenly and refreshing!

I had considered adding fresh ginger to the tea, but after consideration, I wanted to test out a batch without overloading my taste buds with that potent ginger flavor (and for those of you who have tried fresh ginger before, you know exactly what I mean!)

So my advice to you: if you want to add a kick to your tea (but not too much), temper it with a nice soothing flavor. You can’t go wrong.

Enjoy!

~ Jenny V

  Jenn’s “Om, Snap!” Iced Green Tea

10 bags Lemon & Ginger Tea

10 bags Green Tea

1 1/2 teaspoons French Lavender

1/4 cup honey

20-22 cups water

Directions:

1) In a large stock pot, put in water on high heat. Just before boiling, add in French Lavender in infuser ball.

2) When water is boiling, whisk in honey to incorporate (you can always add more if you’d like) and tea bags. Turn off heat, cover, and move off burner to allow to cool.

3) After 1-2 hours, transfer to pitcher and/or mason jars. Refrigerate overnight. Serve with lemon slice.