Category Archives: Dinner

Chimi-Chimi-Coco What? STEAK ‘n Potatoes

pls. excuse the shitty pic, was too hungry to snap with a real camera

pls. excuse the shitty pic, was too hungry to snap with a real camera

Grilled Skirt Steak with Chimichurri

  • 2 lb. skirt steak
  • ½ C. red wine vinegar
  • 5 cloves garlic
  • 1 shallot, chopped
  • 1 tsp. crushed red pepper (less if you prefer less heat, can always add more once you try the sauce)
  • 1 bunch cilantro
  • ½ bunch parsley. Flat leaf is preferred, but our grocery didn’t have, so I used curly
  • 2 tbs. chopped fresh oregano (if you cannot find fresh, use 2 tsp. dried—TEASPOON, not tbs. if dried)
  • 1 c. olive oil
  • 1 tsp. salt

In a food processor, combine all the ingredients except the oil and salt and pulse until herbs are roughly chopped, not completely broken down. Drizzle in the oil slowly, and add salt to taste. In a large bowl or ziplock, marinate the meat in half the chimichurri for at least 2 hours, but up to 24 hours. Heat your grill to high heat, and grill each side for 3 minutes until medium rare. Let the meat rest for 10 minutes before slicing and topping with the remaining chimichurri. Top with roasted garlic if wanted.


Y’all-also, my recipes are now “shopable” on Recipost, click here to have the ingredients delivered to your doorstep, so legit! Shop the recipe HERE


Roasted garlic

  • 2 heads of garlic
  • 2 tbs. olive oil
  • Salt to taste

Take a whole head of garlic and slice off the top third, exposing most of the clove. Drizzle with 1 tbs. olive oil and a sprinkling of salt. Wrap in foil and roast at 400 degrees for 30-40 minutes. I recommend roasting several heads of garlic at the beginning of the week and having it on hand. I always make at least 2 heads for the steak recipe.

Oven Fries

  • 2 russet potatoes
  • 2 sweet potatoes
  • 4 tbs. olive oil
  • 2 tsp. corn starch
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. cumin
  • ½ tsp. paprika

Heat oven to 400 degrees. Combine all the dry seasonings together and set aside. If you don’t care for those ingredients, make up your own seasoning, or use something you have on hand. Cut the potatoes in to equal sized sticks, I usually do .25” sticks. For the regular potatoes, soak in cold water for 30 minutes to remove excess starch. By doing this, you will get a much crispier fry, while still getting the soft and fluffy center. After 30 minutes, drain the water, and dry the potatoes as well as you can (blot with towels or paper towels). While those are soaking, toss the sweet potatoes with the corn starch, then toss with oil and spices. In a bowl, toss the regular potatoes with 2 tbs. olive oil and half the spice mixture. Place the regular potatoes on a baking sheet lined with parchment paper (you might need two), making sure that the potatoes don’t touch. Bake, turning every 15 minutes, for 45-50 minutes. The sweet potatoes won’t need quite as much time, so bake, on parchment lined baking sheet, for 30-35 minutes, turning once or twice during cooking.

everything slopped onto the plates

everything slopped onto the plates

Chopped Salad

  • 1 package arugula, chopped
  • 1 package spinach, or mixed greens, chopped
  • 8 slices bacon, cooked
  • 1 large avocado, sliced
  • 1 small container of shaved parmesan
  • 2 tbs. extra virgin olive oil
  • 2 tbs. balsamic glaze (available with the vinegars)

Combine everything together and top with the oil and vinegar. Add salt and pepper as needed.

snap o' salad

snap o’ salad

Pork for Piggies

the finished product

the finished product

Well, the months of November through January really kicked my ass. And by kicked my ass, I mean made my ass grow. And my belly. And my chin(s). It’s time for a serious detox. Which is why, for the month of February (aka the shortest month of the year), I am going to cut out dairy and processed carbs. I’m not doing Whole30 because I love alcohol and truvia and diet coke, but I am going to try and start eating way healthier. So, before I started this healty eating (it’s literally been less than 6 hours), I made some delicious pork Bolognese for dinner while it was still January. It doesn’t suck, and serves about 6, with some definite leftovers. Wish me luck without my favorite food groups this month. I don’t know if I’ll make it. **UPDATE: I made it til exactly 8:15 before I messed up….I went to give my babe cheerios and tasted a few to make sure they weren’t stale. I spit them out, so it doesn’t count, but Crawdad definitely is claiming an early victory. Damnit. Anyways—here’s the recipe! If you have any non dairy, non carb recipes, hit me up @ Also-please excuse the less than stellar pics…I must have eaten my camera, because I can’t seem to locate it.


For the pork Bolognese and pasta…

  • 5 lbs. ground pork
  • 1 tsp. garlic salt
  • 1 tsp. crushed red pepper
  • ½ tsp. black pepper
  • 2 tbs. extra virgin olive oil
  • 1 onion, chopped
  • 10 garlic cloves, chopped
  • 1 cup red wine
  • 2 large cans San Marzano crushed tomatoes
  • 8 basil leaves, chopped
  • 1 lb. whole wheat gemelli pasta (fusilli if they don’t have gemelli)

For the whipped ricotta…

  • 1 container of low fat ricotta cheese (usually 15oz)
  • 1 tsp. salt
  • 2 tbs. heavy cream
  • Squeeze of lemon juice

In a large skillet on medium heat, brown the ground pork for 5 minutes, stirring in the seasonings (garlic salt, pepper, crushed red pepper). It’s ok if the pork isn’t cooked through-it will cook more as the sauce simmers. Sauté the onions and garlic in the olive oil in a larger stock pot or Dutch oven until onions are translucent, about 5 minutes. Add in the red wine, and cook for 5 minutes, until the wine has reduced almost all the way. Add in the crushed tomatoes, ground pork and basil and simmer on lowest setting for 4 hours, stirring occasionally. If you have a crock pot, you can put the sauce in there and cook for 4 hours on low (I’d recommend this way).  Cook your pasta according to the directions on the box, cooking times varies for different brands. While your pasta is cooking, combine all the ingredients for the whipped ricotta in a bowl and either whip by hand or with a hand mixer until all the ingredients are combined. You will definitely have leftover ricotta mixture, which you can add spices to and make a yummy dip with later in the week! Top the pasta with your sauce and garnish with a spoonful of whipped ricotta. Enjoy!



Party Pasta

Ok, so whenever I have people over I like to make pasta, because it is the easiest thing to make for a crowd. We tend to have people over a lot–mainly because mama doesn’t want to drink and drive, and having the luxury of a closet full of pj’s to change into when your jeans are cutting off your fupa is delightful. Pasta is also a great way to entertain people pretty inexpensively, so you won’t break the bank! You will, however, break the scale if you eat this all by yourself, so make sure to share with friends.


Pecan Pesto Toasted Orrechiete with Broccolini and Italian Turkey Sausage

Serves 6

  • 1 box of orrechiete pasta
  • 2 stalks broccolini
  • 2 cups of basil
  • 1 cup parmesan cheese, shredded
  • 3 cloves garlic, minced
  • 1 cup olive oil
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ c. toasted pecans
  • 2 lbs. of ground turkey
  • 1 tbs. Italian seasoning

Preheat your oven to 400

Step 1: Steam your broccoli. I infuse my water with a little bit of crushed garlic and lemon and steam in a steamer basket, but you can just do a regular steam on the stovetop or microwave. Set the broccolini aside for later. **You can use regular broccoli as well, I just prefer broccolini b/c the stalks are tasty

Step 2: Cook your pasta according to the box directions, minus one minute

Step 3: While the pasta is cooking, prepare the pesto. Toast your nuts and let them cool. In a food processor, combine the basil, 2 cloves of garlic, parmesan, nuts salt, pepper and drizzle the oil in. Once the pesto is done, set aside.

Step 4: Combine the turkey and Italian seasoning. Heat 1 tbs. olive in a large pan. Add the turkey and cook for 5-7 minutes, or until done. Since ground turkey has very little fat, I don’t drain the meat—you would want to drain if you used a different meat.

Step 6: Drain your pasta, but make sure you save 1.5 cups of the water that you cooked the pasta in (chef’s secrets!) and drizzle with a little bit of olive oil. Spread out on a sheet pan. Put it in the oven for 8 minutes, stirring every 4 minutes. This gives the pasty a nutty flavor and a great texture!

Step 7: Combine everything together, including the pasta water, and enjoy! I add lots of crushed red pepper and a bit of parmesan!