CHIMICHURRI ROASTED POTATOES
These potatoes are a great side dish all year round. They stand up to grilled and roasted meats very well. Sometimes I add a chopped cherry pepper to the chimichurri to add a little heat and color.
Provided by JennCrippen
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 420 degrees F (215 degrees C). Line a baking sheet with parchment paper.
- Place cubed potatoes in a large bowl and cover with cold water. Soak for at least 5 minutes.
- Drain water from potatoes and pat potatoes dry with paper towels or a clean kitchen towel. Return potatoes to the bowl and add 2 tablespoons olive oil and generous pinches of salt and pepper. Transfer potatoes to the prepared baking sheet and spread them out evenly.
- Bake in the preheated oven until browned on the bottom and edges, about 35 minutes.
- Meanwhile, prepare the chimichurri by combining parsley, basil, garlic, 2 tablespoons olive oil, vinegar, and a pinch of salt in a bowl. Stir together and let sit while potatoes finish baking.
- Remove potatoes from the oven and transfer to a large serving bowl. Add chimichurri to hot potatoes and mix until covered.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 38.7 g, Fat 14 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 2 g, Sodium 58.3 mg, Sugar 2.4 g
EASY CHIMICHURRI
I took elements of several chimichurri recipes I found to come up with this combination, which has become a favorite. Can be stored for up to 2 weeks in the refrigerator.
Provided by mariap430
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 2h15m
Yield 16
Number Of Ingredients 10
Steps:
- Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
- Refrigerate until flavors have blended, about 2 hours.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 1.5 g, Fat 7.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 158 mg, Sugar 0.2 g
CHIMICHURRI STEAK AND POTATO SKEWERS #SP5
Official Contest Entry: Simply Potatoes 5Fix. A taste of Argentina on a skewer! Red potato wedges, steak, and vegetables marinated in fragrant, full flavored chimichurri sauce and then grilled to perfection. A real crowd pleaser!
Provided by Grill Baby100
Categories Potato
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In 2 quart microwave-safe bowl combine Simply Potatoes and water. Cover; microwave on HIGH 4 minutes or until potatoes are almost fork tender. Drain and cool slightly.
- Place cooled potatoes, beef, onion and mushrooms in 1 gallon plastic resealable bag; add chimichurri sauce. Seal bag; turning gently to coat. Refrigerate 30 minutes or longer.
- Heat charcoal or gas grill to medium heat. Thread beef, potatoes, onion (or bell pepper) and mushrooms on 6 (10 to 12 inch) metal or soaked wooden skewers. Grill skewers 10 minutes or until beef is done to desired doneness and potatoes are tender, turning once. Drizzle with additional chimichurri sauce; if desired.
Nutrition Facts : Calories 168.1, Fat 4.5, SaturatedFat 1.5, Cholesterol 56.7, Sodium 68.8, Carbohydrate 8.2, Fiber 2.5, Sugar 5, Protein 24.6
CHIMICHURRI CHICKEN SOUP
This recipe is an original creation - looking for a new twist on chicken soup or tortilla soup. May be served with a streak of creme fraiche, cilantro, or fresh jalapeno as garnishes.
Provided by MitchJGray
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h35m
Yield 12
Number Of Ingredients 21
Steps:
- Combine whole chicken, chicken broth, beef broth, tomatoes, bell peppers, red onion, jalapenos, and garlic in a large stockpot and bring to a boil. Reduce heat and let simmer until chicken can be easily pulled off the bone, 40 minutes to 1 hour
- Make chimichurri while chicken is boiling. Place parsley, olive oil, vinegar, minced garlic, oregano, cumin, hot sauce, and salt in the container of a blender or food processor. Blend on medium speed until evenly combined, about 10 seconds.
- Remove chicken from the broth and let cool in a separate bowl. Fill blender halfway with stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into pot. Repeat with remaining stock.
- Return stock to the heat and add potatoes, parsnips, carrots, and cilantro. Simmer until vegetables are tender, 25 to 30 minutes.
- Pull chicken meat off the bones and add to the soup. Stir in 1/4 to 1/2 cup chimichurri. Season with salt and freshly ground pepper.
Nutrition Facts : Calories 415.3 calories, Carbohydrate 30.2 g, Cholesterol 70.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 21.6 g, SaturatedFat 4.5 g, Sodium 726.3 mg, Sugar 7 g
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