Basil Lime Marinade and Sauce

Note from Sarah: Thank you Rachel – this is a quick and easy idea to get you all prepped for the week and a fun idea for a 4th of July BBQ.  Picture coming soon!

I realize that I cook with basil quite frequently. I’m guessing it is because I have a huge bushel outside of my kitchen window, It just seems to call my name! I really hope most of you are basil lovers as well because this marinade/sauce is beyond amazing!  This recipe is so versatile!  In the last week I have used it as a salad dressing and as a sauce and marinade for pork loin and chicken breasts, all resulting in excellent meals; and by my definition of excellent I mean husband complimented it and kids gobbled it up without complaint. yay!  Next up…fish and beef!


Basil Lime Marinade and Sauce

Zest and juice of 4 limes
2 cloves crushed garlic
1 Tbsp Dijon mustard
1/3 cup walnut oil (can sub for Extra Virgin Olive Oil but I like the mildness of walnut oil in this recipe)
1/4 cup coconut aminos (or wheat free tamari)
2 Tbsp minced/finely chopped fresh basil or to taste (use 2 tsp if using the frozen basil mentioned below)

Tip: If you have a Trader Joes in your area they have frozen fresh basil and frozen crushed garlic in the freezer section. I have used both in this recipe. Easy!

Mix all above ingredients together in a bowl. Reserve 1/3 of marinade for the sauce. Poor the other remaining 2/3 of marinade over your desired meat and marinade for approximately 24 hours. The more time the meat has to marinade the better the flavors will develop and soak in. However, don’t like time step in the way. If you only have an hour, just go for it!

Grill meat (discard marinade the meat was in), slice, and pour desired amount of reserved sauce over sliced meat and top with freshly chopped basil and lime wedges.

Leftovers Lunch Idea:
The following day I chopped up the leftover chicken from the night before and placed it on top of a bed of romaine lettuce. As for dressing…you guessed it, some of the leftover Basil Lime Sauce!

Skirt Steak with Chimichurri Sauce

Rachels chimichurri

We have been fortunate enough to have some amazingly warm and sunny days this month.  Spring has hit and our outdoor grill is being used in full force.  Tonight we cooked up a skirt steak topped with chimichurri sauce.  For those of you who have not tried chimichurri; it is an amazingly versatile sauce made with combinations of parsley, oregano and/or cilantro and is served with steak, fish or chicken.  Sarah shared with you her delicious version here and today I’m taking the more traditional Argentinean route; I hope you enjoy! [Read more…]

Rachel’s All-American Meat Lovers Chili

Rachels chili

By the time you read this blog post the current events of today will have passed, It’s the San Francisco Giants home game opener this afternoon and as a California native I’m cheering my team on! I thought it only fitting to cook up a meal that just screams sports, so what else than…CHILI! This chili recipe has been a long time staple of mine. I love making chili because it’s such a forgiving dish. You can play around with the ingredients and the end result comes out great every time.  I have mentioned before that I have a diverse meat selection at my disposal so for tonight’s chili I used a combination of Venison, Buffalo, Beef and Pork.  I don’t usually have a lot of buffalo lying around but my husband picked it up at a local butcher shop and I figured tonight’s chili was a great use for it. I was a little skeptical that the buffalo would have some strange flavor that I wasn’t going to like but as always this chili turned out great.  Absolutely any combination of meat works for this recipe. [Read more…]

Caldo De Res and Introducing Massa Natural Meats!!

Caldo de Res 2

A few months ago I posted on my Facebook page, a picture of our freezer full of grass fed beef and many of you wanted to know who my “supplier” was!  I was eager to fill you all in on my secret but the awesome little company that I had purchased my beef from was only selling locally at the time. Now for the good news – my little local supplier is shipping their amazing beef nationwide!  I am happy to introduce Massa Natural Meats, offering pasture raised beef from start to finish and I must say that their product is by far one of the highest quality and most amazing tasting beef I have ever eaten. I also appreciate that you can order either by the cut OR you can have them custom butcher and send to you your choice of an 1/8, 1/4, 1/2, or a whole cow! Finally, Massa Natural Meats will soon be offering all natural, pasture raised, heritage pork and grass-fed lamb!  Please visit Massa Natural Meats to see all that they have to offer and let me know what you think of their product! I’m sure you will be impressed.

Now on to the recipe!!

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Moroccan Burgers and Beet Salad

m burgers

Burgers. Yum. Or as Rowan (the 4 year old) put it. “Mom, these are the best burgers EVER!!” I am busy lady, and we rely a lot on easy meals and fast fixes so my freezer is stocked with tons of grass fed ground beef because, well, it’s much more manageable on crazy days to whip up something with ground beef – but to keep it interesting on ground beef nights – I turn to my well stocked spice cabinet!  Last night we came up with these awesome Moroccan Burgers and paired them with a Moroccan Inspired Beet Salad and topped the burgers with a Garlic Parsley Aioli. Sounds all fancy but it was pretty simple and pure deliciousness….

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Easy Eggplant Bolognese

Bolognese

There’s a restaurant in Chico called Crush that makes a rockin’ Bolognese sauce; thick, rich, and meaty.  When we visit this restaurant they are happy to serve their scrumptious sauce over veggies rather than the standard pasta and it’s mouthwatering good.  In an attempt to recreate this yummy dish and with the abundance of eggplant that I have thanks to my awesome CSA, I decided to make a fast and easy version of this meal!

My easy Bolognese turned out way yummier than expected for the little amount of work that went into the actual preparation and my family is already requesting that I make it again – like NOW!!  I hope you all enjoy!

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Thai Basil Beef Lettuce Wraps

Thai Basil Beef Lettuce Wraps

Late last week I was on the hunt for some Thai basil; which is very different from the sweet basil you typically pick up from your local grocery store or that you grow in your garden. Thai basil has a very unique flavor and look; it’s leaves are a bit more narrow and thin and the stems are purple.

The taste of Thai basil can be described as peppery and has a hint of licorice flavor (it helps to give that distinct flavor that you might often notice when you eat Thai food!)  You can use sweet basil in Thai dishes and the end result will still be delicious but if you are able to get your hands on some Thai basil for this dish or other Thai inspired meals, I highly recommend it.

[Read more…]