Easy Chimichurri Sauce

This Easy Chimichurri sauce is packed with fresh herbs, parsley, and oregano and it's spicy enough for everyone to enjoy.  Use it on steak, tacos, or meatballs.  It's even great on pasta.

Chimichurri sauce can be used for a wide range of things including marinades, dipping sauces, or drizzled over meat and vegetables!  Perfect for getting a taste of freshness added to your plate.

INGREDIENTS

1 1/2 cups fresh cilantro (stems and leaves)

1 cup fresh parsley (stems and leaves)

1 Tablespoon dried oregano

2 gloves garlic

3/4 cup olive oil

3 Tablespoons red wine vinegar

1 1/2 - 2 teaspoons crushed red pepper flakes

1/2 - 1 teaspoon course salt

INSTRUSTIONS

Blend everything in a food processor until smooth.

Adjust seasonings to taste.

Transfer to an airtight container until ready to use.

Freeze it in an ice tray so that it's nicely portioned for future meals.  Once the "cubes" have frozen solid, transfer to a plastic freezer bag.  Defrost and use as needed.

Pea and Orzo Salad

 This recipe popped up on one of my paid subscriptions (The Epoch Times).

It looked really good so I tried it and I was pleasantly surprised. 
It was something totally new and different than I usually cook.

Also I used a bag of Spinach and Arugula, because we did not have only arugula.  
It worked well.
I didn't think I liked arugula that much, but it has a nutty flavor that works well in this recipe.

Orzo is a pasta, which resembles rice, but made from semolina flour.  
This recipe can be a side or a light main dish.  I had it as a side with some grilled chicken.  Yummy!

Serves 3-4

INGREDIENTS

12 ounces orzo pasta
1 Tbsp extra-virgin olive oil
1 Tbsp fresh lime juice
1 c. defrosted frozen peas
1 garlic clove, minced
1 Tsp lemon zest
1/2 Tsp kosher salt
1/4 Tsp crushed red pepper flakes
1/4 Tsp fresh ground black pepper
1 handful baby arugula. about 1 cup packed
1/4 c. fresh mint leaves, chopped
1/4 c. fresh dill sprigs
2 Tbsp chopped chives
Grated Parmesan or crumbles Feta cheese  (I used fresh grated Parmesan)

DIRECTIONS
Bring a large pot of salted water to a rolling boil.  Add the orzo and cook until al dente, following package instructions.  Drain the orzo and transfer to a large bowl.

Stir in the olive oil and lemon juice and then add the peas, garlic, lemon zest, salt, red pepper flakes, and black pepper.  Stir to combine and gently warm the peas.  Add the arugula, mint, dill, and chives and stir to gently wilt the arugula.  If the pasta is too dry, add 1 more Tbsp of oil and taste for seasoning.

Serve garnished with the grated Parmesan or Feta and freshly ground black pepper.  Serve at room temperature or chilled.

Chicken Thighs with Creamy Mushroom Sauce

I used only 4 chicken thighs and kept the amount of the sauce ingredients the same. 

So, if I were to make 8 chicken thighs, I would double the sauce.  ~Shelly

Ingredients

8 chicken thighs (about 4 pounds), skin on

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

2 tablespoons snipped fresh rosemary

2 tablespoons snipped fresh Thyme                

1 tablespoon extra-virgin olive oil

8 ounces fresh button or Cremini mushrooms, halved and/or quartered

1 tablespoon all-purpose flour               

1 cup chicken broth

1/2 cup dry white wine or chicken broth

2 tablespoons Dijon-style mustard

1 tablespoon snipped flat-leaf Italian parsley

Directions

Preheat oven to 400 degrees F. Season chicken on both sides with salt, pepper, 1 tablespoon of the rosemary, and 1 tablespoon of the thyme. Heat the olive oil over medium heat in a 12-inch cast iron skillet or very large oven-going skillet. Add chicken, skin side down, to the hot oil and cook for 5 to 7 minutes until browned on one side.

Transfer chicken pieces to a foil-lined baking pan and bake the chicken in the oven for 15 to 20 minutes or until done (at least 170 degrees F).

In the mean time, while the chicken is baking, make the mushroom sauce in the same skillet used to brown the chicken in.

Add mushrooms to skillet and turn heat to medium-high; cook, stirring occasionally for 4 minutes. Add flour to skillet, stirring to coat. Stir in chicken broth, wine, and mustard. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove skillet from heat and add remaining rosemary, thyme, and parsley. Serve mushrooms sauce over chicken.

           From Better Homes and Gardens