Good Thyme Kitchen

You are here: Home / Archives for parsley

parsley

Garlic Lemon Shrimp Pasta

by Leave a Comment

Garlic lemon shrimp pasta anyone?  I know, we love it too!  This recipe is so off the hook, you are going to freak out!!  Talk about bursting with flavor, holy moly.  Then add in the fact that it’s literally one of the easiest dinners to prepare and well, not sure it needs much more justification than that.  We love this dish and so do our families so that’s a super duper win!

Shrimp is so perfect for a busy weeknight because it cooks up so quickly and it literally goes with so many different flavor combinations making it the perfect versatile seafood.

Begin by cooking the pasta according to the directions.  You can use any kind of pasta you prefer.  You can even substitute with zucchini noodles if you are doing the low carb thing.  Let’s put it this way, you are adding lemon, garlic and cheese so it’s all going to be amazing.  Once the pasta is cooked and set aside, heat up some olive oil and butter in a large saute pan.  Add in the garlic and red pepper flakes and cook for about a minute. Toss the shrimp into the pan and cook until it’s a pretty pink color.  This will only take about 2-3 minutes per side.

Now, you can add the pasta to the saute pan and toss it all together.  Add in the remaining butter, the parsley and the fresh parmesan cheese.  Top with some freshly cracked pepper and serve immediately.  Try not to eat the entire dish yourself. ha ha This makes a lot so you can share it with your favorite people!  They will be so happy!


Garlic Lemon Shrimp Pasta
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 lb linguine or spaghetti pasta
  • 1 Tbsp good quality olive oil
  • 5 Tbsp butter
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes,
  • 1½ lbs large shrimp, shelled and deveined
  • juice of 1 medium lemon
  • ½ C romano cheese
  • ¼ C parsley, chopped
Instructions
  1. Boil pasta according to package directions. Drain pasta in a collander and set aside.
  2. Heat a large sautee pan over medium-high heat. Add olive oil and 1 Tbsp butter. Add garlic and red pepper flakes and cook for 1-2 minutes. Add shrimp, cook each side until pink - approx 2-3 minutes per side.
  3. Add pasta to the pan, add remaining butter and parsley, stir until melted. Add lemon juice and stir again. Top with romano and serve immediately.

Nana’s Gazpacho with Fresh Crab & Avocado

by Leave a Comment

Keeping in the spirit of Sunday night family dinner, we headed to my mom’s (Kari’s) house last weekend for some gazpacho. Summer is officially over on the calendar, but it’s still ridiculously hot in AZ.  Nothing is better on a hot day than a glass of chilled white wine and this cold soup.  No prep pics for this dish since I was off the hook for cooking.  Lucky for us, my mom was kind enough to share her recipe with us.  This is a must make if you are a gazpacho fan.  Definitely throw this together ahead of time because the longer this soup sits in the fridge, the better it gets.

Gazpacho is basically a blend of tomatoes, cucumbers, bell peppers and tomato juice with some other ingredients to finish it off.  It’s super easy to throw together and it is so fresh and light.  My mom likes to top her gazpacho with fresh crabmeat, avocado and parsley.  Definitely don’t skip the crab and avocado, it elevates the soup to the next level and really makes it more of a meal.

Try out some of other soup recipes like our favorite tomato soup:

http://www.goodthymekitchen.com/best-tomato-soup-ever/


Nana’s Gazpacho with Fresh Crab & Avocado
 
Save Print
Prep time
Total time
 
Author:
Serves: 8-10
Ingredients
  • 2 red bell peppers, seeded, cored and chopped
  • 2 English cucumbers, skin left on - seeded and chopped
  • 10 tomatoes on the vine, halved and seeded
  • 1½ medium red onions, roughly chopped
  • 4 cloves garlic, pressed
  • 6 C. tomato juice
  • ½ C white wine vinegar
  • ½ C good quality olive oil
  • kosher salt to taste - up to 1 Tbsp if needed
  • cracked pepper to taste
  • 1 avocado, cubed
  • ½ C fresh lump crab, shelled
  • ¼ C italian parsley, chopped
Instructions
  1. Using a food processor, individually add the bell peppers, cucumbers, tomatoes and red onions and pulse individually until coatsley chopped and broken down. Add to a large bowl. Add garlic, tomato juice, vinegar and olive oil to the bowl and stir. Season with S&P to taste.
  2. Allow to sit in the fridge covered in an airtight container at least overnight and up to a few days before serving to allow flavors to develop.
  3. Serve chilled, garnish each bowl with divided crab meat, chopped avocado and parsley.

Quinoa and Italian Sausage Stuffed Mushrooms

by Leave a Comment

Quinoa and Italian sausage stuffed mushrooms for the WIN! There really are so many ways to enjoy stuffed mushrooms but we have got to say that our latest creation has taken a front seat in our book!  We are sure that they will do the same for you too. You are not gonna believe how freaking delicious these guys are. The other best part is that they are really simple to make!  You know we like to keep our recipes obtainable and not overwhelming.  We know that you can do this!  If  you make these for your next dinner party, you are sure to impress your guests because stuffed mushrooms are just so fancy!

The other great news is that you don’t need a ton of ingredients.  Check it out…you only need, mushrooms, quinoa, Italian sausage, ricotta, parmesan, garlic and parsley.  How easy is that?  The other good news is that you could make the sausage and quinoa the day before if you are on a time crunch.

The first steps are to cook up both your quinoa and sausage.  (You can see how doing these steps the day before could really cut down your prep time right?)  Anyway, in a medium bowl, stir together the ricotta, quinoa, sausage, parsley and garlic until combined.  Don’t forget to season it with salt and pepper. Make sure you have removed all the stems from your mushrooms.  Get your oven preheated, line your baking sheet with parchment paper and get stuffing!  Fill each mushroom with your ricotta mixture, place them cap side down, top with the fresh parmesan and pop them into the oven.  They will take about 20 minutes to bake up and get all pretty and bubbly.  Look for a nice golden brown color on the cheese.  This is a sign of pure perfection.  Golden cheese is the best ever!

Remove these beauties from the oven and transfer them to a pretty serving platter or plate.  They are best enjoyed right away while they are warm.  You are going to love these!  We are sure of it!

Looking for some other easy appetizer suggestions?

http://www.goodthymekitchen.com/tomato-olive-tapenade-bruschetta/

http://www.goodthymekitchen.com/cilantro-jalapeno-hummus/

http://www.goodthymekitchen.com/caramelized-onion-bacon-dip/

Quinoa & Italian Sausage Stuffed Mushrooms
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 16
Ingredients
  • 16 large crimini mushrooms, stems removed
  • 1 C italian sausage, casings removed and cooked (browned)
  • ½ C quinoa, cooked
  • 1 C ricotta cheese
  • ¼ C italian parsley, chopped + more for garnish
  • 2 cloves garlic, minced
  • ¼ C grated parmesan cheese
  • kosher salt & cracked pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. In a medium bowl add sausage, quinoa, ricotta, parsley and garlic. Mix all ingredients together until incorporated. Season with S&P to taste.
  3. Line a rimmed baking sheet with parchment paper. Place mushrooms on the baking sheet cap side down. Fill the mushroom cavities with filling. Sprinkle parmesan cheese over each mushroom and bake for 20 minutes.
  4. Remove from oven, transfer to a serving dish, garnish with additional chopped parsley and serve immediately.

Grilled Shrimp with Chimichurri Sauce

by Leave a Comment

If you have never had chimichurri sauce, this post literally has the ability change your life! Ha! That may sound a tad aggressive but that is just how strongly we feel about the delicious, fresh, herby, tangy, bursting with flavor sauce that is chimichurri!  Sorry not sorry.  It’s so good, you might just want to drink it!  I don’t totally recommend that but also won’t judge if you choose to go down that path.  So, for this recipe, we paired the sauce with grilled shrimp.  Yum! It’s also fantastic on chicken, steak or even sopped up with some crusty bread. Chimichurri is literally a cinch to make.  You simply combine the fresh oregano, parsley, cilantro, basil, lime juice, jalapeño, shallot, garlic, vinegar and olive oil into a food processor and pulse until it’s nicely combined. Don’t over mix it though because you do want it to have some texture.

You also don’t have to have a food processor.  This recipe can be made by simply chopping up all of the ingredients and mixing in a bowl.  It can be made a day ahead as it just gets better over time.  The flavors really come together.

To get the shrimp going, give them a nice rinse and peel.  Skewer them and place them on the grill.  Spoon some of the chimichurri over the shrimp and grill for about 3 minutes on each side.  Just cook until they are not opaque and a nice pink color. Remove from the grill and serve with the remaining sauce.

Grilled Shrimp with Chimichurri Sauce
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 pound wild shrimp, shelled and deveined
  • 1 Tbs fresh oregano leaves chopped
  • 1 C chopped flat leaf parsley
  • ½ C cilantro
  • 3 Tbs fresh basil
  • ½ fresh jalapeno seeded and minced
  • ¼ C red wine vinegar
  • ½ C olive oil
  • 1 Tbs minced shallots
  • juice of 1 medium lime
  • ¼ tsp salt
  • skewer stick - preferably metal but can use wooden as well, make sure to soak for at least 30 minutes ifnusing wood.
Instructions
  1. Using a food processor add oregano, parsley, cilantro, basil, jalapeno, vinegar, olive oil, shallots and lime juice. Pulse until broken down but not completely pureed. Add kosher salt to season. Set aside in the refrigerator - can be made up to 1 day ahead.
  2. Heat grill to high heat. Thread shrimp on skewers. Spoon chimichurri sauce over both sides of each shrimp.
  3. Grill 3 minutes per side until no longer opaque - do not overcook. Remove from grill and serve with remaining chimichurri sauce on the side.

Quinoa Salad with Creamy Poppy Seed Dressing

by Leave a Comment

Once again, we found ourselves experimenting with quinoa because we are literally obsessed with it’s versatility.  You can pretty much turn any of your favorite salad combinations into a quinoa salad by simply swapping out the lettuce for well, you guessed it, quinoa.  It pairs beautifully with both savory and sweet ingredients which is why we decided to go down the poppy seed dressing path this time.  This recipe is very simple and made up of some of our favorite classic ingredients.

Before you begin, just whip up a batch of quinoa.  If you are anything like us, we pretty much always have a batch of this in our fridge.  It’s a staple on weekly prep day because of the versatility.  So, prepare the quinoa according to package directions then allow it to cool.

Cut up the red grapes, cucumber and parsley.  Then crumble the feta cheese.   Toss all of the ingredients into a bowl with the quinoa.

To prepare the dressing, just combine all of the ingredients in a blender or use an immersion blender to mix them up.

Drizzle the poppyseed dressing over the ingredients and toss until it’s all nicely combined.  Season with salt and pepper and either serve and eat immediately or cover in the fridge for up to 5 days.  This salad makes great leftovers!


Quinoa Salad with Creamy Poppy Seed Dressing
 
Save Print
Author:
Serves: 4-6
Ingredients
  • 1 C quinoa cooked according to package instructions
  • ¾ C red grapes, halved
  • ¼ C pistachio nuts, shelled
  • ⅓ C feta cheese, cubed
  • ½ english cucumber, seeded and chopped
  • ½ C italian flat leaf parsley, chopped
  • S&P to taste
For the Creamy Poppy Seed Dressing:
  • 1 tsp dijon mustard
  • 1 Tbsp honey
  • ¼ C apple cider vinegar
  • 1 Tbsp 0% plain greek yogurt
  • 2 tsp poppy seeds
  • ¼ C good quality olive oil
Instructions
  1. Cook quinoa according to package instructions. Set aside to cool.
  2. While quinoa is cooking prep salad ingredients and poppy seed dressing. Add all poppy seed dressing ingredients to a blender, or use an immersion blender. Blend all ingredients together until completely incorporated..
  3. Add quinoa to a low bowl. Add grapes, pistachios, feta, cucumber and parsley. Mix with poppy seed dressing, gently gold ingredients with a spatula. Season with S&P to taste. Serve immediately or cover and refrigerate for up to 5 days.

Chicken Sausage and Mushroom Lasagna

by Leave a Comment

This chicken sausage and mushroom lasagna has got to be one of the easiest, most delicious weeknight dinners you will ever make!!  Holy flavor party going on in this dish!  The secret ingredient that makes this recipe so simple is the no boil lasagna noodles.  Have you ever used them before?  If not, you have got to add them to your next grocery list because your life is about to change!  Literally!  I think people are usually afraid of lasagna because they fear that it’s too time consuming.  Well, I promise you, this dish is not.  I get asked to make it by friends and family all the time and I can’t say no because it’s just too easy!  So, let me just take a few minutes to explain.

Another secret ingredient is the sweet Italian chicken sausage.  Using sausage is a game changer in the flavor department but so are fresh herbs but we’ll get to that in a second.  Start by removing the sausage from the casings and browning it up in a skillet then set it aside because it’s going to be added into the sauce.  This is a time saving move.

In a medium bowl, combine the ricotta cheese, egg, oregano, fresh basil, flat leaf parsley, parmesan and salt and pepper. Stir it up and set it aside for the assembly process.

Then you can cook up the mushrooms, onion and garlic in a large saute pan.  I say large because you are going to be adding the sauce and sausage into this pan to make a delicious meaty sauce.  We don’t even use a homemade sauce for this recipe.  We absolutely love homemade sauce but we don’t always have time for it.  There are lots of delicious, clean marinara sauces available these days.  Just pick your favorite.

Once the mushroom mixture is cooked, add the sausage and the sauce to your pan and stir to combine.  Now you are ready for the layering process.

Spoon a little of the sauce onto the bottom of a 9×13 pan.  This ensures that the pasta doesn’t stick to the pan and adds more flavor as well.  Then put down a layer of the noodles followed by a layer of the ricotta mixture, then the sauce, then sprinkle the shredded cheese and repeat.  Noodles, ricotta, sauce, cheese, etc.  Your last layer will be noodles, sauce, then shredded cheese.  No ricotta on the top layer.

Pop into the oven and bake for 30 minutes or until the cheese is deliciously bubbly and golden brown.  You are gonna love the way your kitchen smells when this is baking.  Oh yum!!!

Once it’s done, ring the dinner bell and the people will come running!!  For an easy side, this would pair perfectly with our simple lemon kale salad

 

Chicken Sausage and Mushroom Lasagna
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 pound sweet Italian chicken sausage - casings removed
  • ½ yellow onion- diced
  • 2 cloves garlic - minced
  • 1 teaspoon oregano
  • 1 tablespoon good quality olive oil
  • 1 large jar of marinara sauce (we use Victoria White Linen 40oz jar from Costco)
  • 1 8oz. package sliced mushrooms - chopped
  • 1 9oz. package oven ready lasagna noodles - no pre-boiling required
  • 1 15oz. container ricotta cheese
  • 1 cup shredded Italian cheese blend (or shredded mozarella)
  • 1 egg
  • ¼ cup grated parmesan cheese
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped flat leaf italian parsley
  • kosher salt and fresh ground pepper
Instructions
For the Sauce:
  1. Heat a large stock pot or saute pan over medium-high heat and cook sausage until golden brown. Break sausage up into small pieces with a wooden spoon or spatula while cooking. Once cooked, remove from pan and set aside.
  2. Add olive oil to pan and allow to heat up. Add onions and saute for 2-3 minutes then add in the mushrooms and cook for another 2 minutes. Add minced garlic and saute another minute, add sauce and stir sausage back into mixture to combine. Remove from heat and set aside
For the Ricotta Filling:
  1. In a medium bowl, combine ricotta cheese, egg, basil, parsley, oregano, parmesan and salt and pepper to taste.
  2. To Assemble Lasagna:
  3. In an 9x13 pan, cover bottom of pan with a thin layer of the sauce.
  4. Lay lasagna noodles in a single layer over sauce.
  5. Cover noodles with a layer of the ricotta mixture then spoon sauce mixture over ricotta layer.
  6. Sprinkle shredded cheese over sauce then add another layer of noodles, ricotta, sauce and cheese.
Continue with these layers, ending with a layer of noodles, sauce and shredded cheese. Bake 30 min. or until bubbly and golden brown.

Lemon Kale Pesto Pasta with Seared Shrimp

by Leave a Comment

In our last post we shared our lemon kale pesto…so naturally, we had to bring you a mouth watering dinner to smother the pesto all over.  We are both pretty mush obsessed with all types of pesto, not just because of the amazing flavor combos you can create but also for the fact that pesto goes so well with so many different things.  We are excited to bring you this recipe that we have created using our lemon kale pesto with pasta and seared shrimp.  Yum!  You are going to love how easy this one is to make.

We know you read our last post and already made your kale pesto so now you get to use it!  Ha!  If you haven’t made it, the ingredients and directions are included in the recipe below!

For the pasta, we used Tresomega quinoa spaghetti.  We love this pasta because it’s gluten free, low in fat, high in fiber and easy to digest!  It’s also an excellent source of protein, loaded with minerals and really easy to cook.  This pasta is the prefect choice for this hearty but not heavy dish!  So during the last 5 minutes that the pasta is cooking, you can sear up the shrimp.

You can purchase the Tresomega quinoa pasta at Tresomega.com, amazon.com, walmart.com and Sams.com

Shrimp seemed like the perfect choice to smother with the kale and pair with the pasta.  We simple seasoned with with salt and pepper and seared it in our grill pan.  Let it get a nice golden brown color and set it aside.  Be sure not to over cook it!  It only needs about 2 minutes on each side.

Drain the pasta but be sure you reserve about 1/4 cup of the pasta water.  Toss the pasta with the kale pesto and slowly add in a small amount of the reserved pasta water to thin it out.  Transfer to a plate, season with fresh lemon juice then top with freshly chopped parsley and lemon zest.

For more information on the Tresomega brand, check out their website and social channels:

http://www.tresomega.com

https://www.facebook.com/TresomegaNutrition/

https://twitter.com/TresomegaFoods


Lemon Kale Pesto Pasta with Seared Shrimp
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • 8oz Tresomega quinoa spaghetti
  • ½ lb large shrimp, deviened and shelled leaving tails intact
  • 1 Tbsp good quality olive oil
  • ¼ C reserved pasta water
  • ⅓ C lemon kale pesto (see ingredients below)
  • ¼ C italian flat lead parsley, chopped
  • zest of 1 medium lemon
  • juice of ½ medium lemon
  • S&P to taste
For the Lemon Kale Pesto:
  • 1 medium bunch lacinato kale, stems removed
  • ⅓ C toasted walnuts
  • 2 cloves garlic
  • juice of 1 lemon
  • zest of 1 lemon
  • ⅓ C grated romano cheese
  • ½ C good quality olive oil
  • ¼ tsp kosher salt
  • ¼ tsp cracked pepper
Instructions
For the Lemon Kale Pesto:
  1. Bring a large pot of water to a boil. Add kale and remove with tongs or a slotted spoon after 30 seconds, transfer immediately to a bowl of ice water. Drain and dry kale on paper towels.
  2. Using a food processor, add kale, walnuts, garlic, lemon juice and zest and romano cheese. Pulse until combined. With the food processor running drizzle in the olive oil, add in S&P. Pulse, stopping to scrape down sides with a spatula until fully incorporated and broken down. Set prepared lemon kale pesto aside.
For the Pasta Dish:
  1. Bring a large pot of salted water to a boil. Add spaghetti and cook 10-15 minutes until a dente.
  2. During the last 5 minutes that the spaghetti is cooking heat a grill pan over medium-high heat. Toss shrimp in olive oil and season with S&P. Sear the shrimp for about 2 minutes per side until golden brown.
  3. Drain pasta, reserving ¼ C of the water. Toss pasta with lemon kale pesto, slowly add in the reserved water making sure you dont add too much. Season with S&P to taste. Add shrimp, squeeze lemon juice over the top and garnish with chopped parsley and lemon zest. Serve immediately.
**Note - If using 16oz of spaghetti double the recipe.

Mediterranean Quinoa Salad with Creamy Red Wine Vinaigrette

by 1 Comment

I absolutely love Greek Salads, so we’ve created our own Mediterranean Quinoa Salad.  I mean, how can you not love this?  The flavor combination is pure perfection and that’s where the creative inspiration for this kicked up quinoa came from…so we present to you today our totally off the hook, bursting with flavor, have to have it, Mediterranean Quinoa Salad with Creamy Red Wine Vinaigrette!  The good news is that the kids love this one too!  When that happens, it’s like woohoo!!!  Happy dance!  Anyway, the other good news is that this salad is really easy to make.  You could even throw it together if you have some leftover quinoa in the fridge…if you don’t have any, that’s okay, just boil some up and you’ll be ready to go.  After you cook your quinoa, transfer it to a bowl to cool.  You can get started on the rest of your salad while it’s cooling.

The remaining ingredients are easy peasy.  I’m on this massive yellow bell pepper kick lately.  I made 3 other recipes this week that have them in it.  I can think of worse things to be on a kick with right??  So, just simply chop up the bell peppers, cucumber (I prefer an English cucumber and also leave the skin on), cherry tomatoes, feta cheese and kalamata olives.  My daughter always requests extra olives.  I don’t blame her for I too love me some olives.  I also added in some fresh chopped flat leaf parsley.  You don’t need a ton but adding a little will just brighten up the flavor.

The creamy red wine vinaigrette that you will drizzle over this salad is so darn good!!  I know I say this a lot but it’s so good I could drink it.  I don’t because that’s weird but that’s how delicious it is.  I make my dressing in the blender simply because it’s easy to throw everything in at once and turn it on.  You can also use an immersion blender. So all you need is red wine vinegar, dijon mustard, plain greek yogurt, garlic, lemon juice, honey, good quality olive oil and some salt and pepper! Get that all blended up and pour it over your salad, toss away until it’s nicely covered.  You don’t have to use all of the dressing, just add it to your liking.  You can reserve any leftover dressing in a covered container for a week in the fridge.  This salad is also fantastic the next day too.  I like to have it on hand for lunch (both for the kids and myself)…if that’s the case, it will go fast!  Hope you enjoy!


5.0 from 1 reviews
Mediterranean Quinoa Salad with Creamy Red Wine Vinaigrette
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 Cup raw quinoa - cooked to package instructions
  • ½ Cup kalamata olives - sliced
  • ½ Cup cucumber - chopped
  • ½ Cup cherry tomates - sliced
  • ½ Cup yellow bell pepper - chopped
  • ½ Cup crumbled feta cheese
  • 1 Tbsp flat leaf parsley - minced
  • fresh cracked pepper to taste
For the Creamy Red Wine Vinaigrette:
  • 1 Tbsp dijon mustard
  • 1 Tbsp 0% greek yogurt
  • 1 Tbsp lemon juice
  • 2 Tbsp red wine vinegar
  • 1 Tbsp honey
  • 3 Tbsp good quality olive oil
  • 1 clove garlic chopped
  • pinch of salt and pepper
Instructions
  1. In a saucepan over medium heat, prepare quinoa according to package directions and set aside to cool
  2. Transfer quinoa to a large bowl and add the remaining ingredients
For the Vinaigrette Dressing:
  1. Combine all ingredients in a blender or use an immersion blender to combine. Drizzle salad with vinaigrette dressing and toss until well combined

Himalayan Salt Block Prawns & Scallops

by Leave a Comment

Himalayan salt block prawns and scallops?  Yes please!  Have you purchased your salt block yet?  If not, please do yourself a favor and go buy one.  They are really inexpensive these days.  You can find them even at some of your local grocery stores…if not, they are online or at speciality food stores.  Anyway, we both purchased one and it sat in the box for a few months before we broke them out.  Once we did, WOW, so fun and so delicious.  Oh, and easy too!!  This recipe is about as simple as it gets too.  We absolutely love prawns and scallops.  There are so many different ways to prepare them but this time we decided on simplicity…let the seafood be the star of the show.

Stephanie Heymann Photography

We literally just tossed these guys in a little olive oil and cracked pepper.  That’s it!!  You’d be amazed that sometimes that’s really all you need.  When cooking with the salt block, you don’t need to add any salt to season your dish.  Don’t worry though, it does not taste salty at all.  The block gets nice and hot so it sears the perfect crust on whatever you’re cooking.  You just cook each side for roughly 3 minutes, remove and squeeze some fresh lemon on top…garnish with the parsley if you’d like and there you have it!  Dinner is served!  Now that’s an easy dish!

Check out our other favorite Himalayan salt block recipe!

http://www.goodthymekitchen.com/himalayan-salt-block-salmon-lemon/

 

Stephanie Heymann Photography

 

 

 

 

Himalayan Salt Block Prawns & Scallops
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 4 jumbo scallops
  • 4 jumbo prawns, shelled and deveined
  • 1 Tbsp good quality olive oil
  • cracked pepper
  • 2-3 lemon wedges to serve
  • 2 Tbsp chopped flat leaf parsley to garnish
Instructions
  1. Heat salt block on bbq, make sure to put salt block on the bbq and heat it up as the bbq heats up.
  2. Place scallops between 2 paper towels to completely dry.
  3. Drizzle olive oil over prawns and scallops and rub around to coat. Season with cracked pepper.
  4. Place prawns and scallops on hot salt block. Cook each side for approximately 3 minutes until cooked through but not overcooked.
  5. Remove from salt block. Squeeze a lemon wedge over the prawns and scallops and garnish with chopped parsley.

Grilled Chicken with Chimichurri Sauce

by Leave a Comment

If you are not familiar with chimichurri sauce, I beg you to keep reading so I can explain exactly what you are missing in your life!  If you do know what it is, you have got to try our GTK recipe because it’s just that good!!  Chimichurri is a fresh, vibrant green and unbelievably flavorful sauce that originated in Argentina.  There are a few different ways to prepare it but the basis for a chimichurri is parsley, garlic, shallot, other herbs, vinegar and oil.  That’s what makes this sauce so fun…you can get creative with your indgredients.  We like to add a jalapeño for a little heat and some fresh lemon juice to brighten it up even more.

Stephanie Heymann Photography

Typically, chimichurri is made by coarsely chopping all of the ingredients and then adding the liquids.  We like to do this in our food processor but we just do a quick pulse so as not to totally break down the herbs.  And, really, the food processor makes life so easy.  We might have a slight obsession with our food processor.

Stephanie Heymann Photography

The beauty of chimichurri is that it goes so well with many different types of meat.  We decided on chicken this time but it’s absolutely delicious on steak, sausages and fish as well.

Stych Photography

Would it be weird to say that I could literally drink this sauce?  It’s seriously that good!  And the fact that it only takes minutes to make is even better!

Stych Photography

It is also typically served as a condiment to the meat that you are preparing.  You can make it ahead of time before serving.  If preparing the day before, just know that the color can darken slightly.  It won’t be the bright vibrant green but the flavor will still be fantastic!  We like to prepare it about 2 hours before serving and pop it in the fridge to give the flavors time to come together.  Just remove from fridge about 20 minutes prior to serving so it’s more like room temp. Yum!  I want to eat this NOW!

Grilled Chicken with Chimichurri Sauce
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 organic boneless skinless chicken breasts
For the Chimichurri Sauce:
  • 1 Tbs fresh oregano leaves, chopped
  • 1 C flat leaf parsley, chopped
  • ½ C cilantro, chopped
  • 3 Tbs fresh basil, chopped
  • ½ fresh jalapeño, seeded and minced
  • 1 clove garlic, chopped
  • ¼ C red wine vinegar (or apple cider vinegar)
  • ½ C olive oil
  • 1 Tbs minced shallots
  • ¼ tsp salt
  • Juice of 1 small lemon
Instructions
For the Chicken:
  1. Preheat grill or grill pan to medium - high heat. Season chicken breasts with salt and freshly ground pepper. Grill chicken approx 5 minutes per side until cooked through. Remove from heat and allow to rest about 5 minutes.
  2. Slice chicken breasts at an angle for serving.
For the Chimichurri Sauce:
  1. Combine all ingredients in a bowl, or pulse all ingredients in a food processor. Be careful not to over mix.
  2. Drizzle chicken with chumichurri sauce prior to serving.