Cilantro Pesto

One night in college, we were having a Mexican fiesta at our house. I was always looking for new things to try out in the kitchen and I wanted to do something new with cilantro. Walking through the grocery store, I had this idea to make a cilantro pesto. I grabbed a few ingredients and was off to the kitchen.

Cilantro Pesto

The Recipe:

• 1 Bunch Cilantro - Stems Removed
• 3 Garlic Cloves - Roasted
• 1 Poblano Pepper - Roasted
• 1/2 Cup Jalapeno Jack Cheese - Grated
• 1/2 Cup Olive Oil
• Salt and Pepper

Roast the Poblano pepper under the broiler under lightly charred on each side. I like to put the pepper in a storage bag in the freezer to cool it faster. The freezer helps loosen the skin from the pepper faster. Roast the garlic at 350 until lightly browned. A ramekin works well for this. Remove the skin from the garlic after it cools. Combine all of the ingredients in a food processor and blend until smooth. Usually 2 or 3 minutes, depending on how smooth you want it. I made this to go with some chicken tacos tonight!

Weekly Favorites 05/06/18 through 05/12/18

Time for another batch of my favorite food and restaurant articles! Again this week, all my favorite articles are from my fellow bloggers!


The Best Instant Pot Chili - via Damn Delicious

The Best Instant Pot Chili
Photo Credit Damn Delicious

I love chili, but sometimes it takes a long time to make. And as much as I enjoy the process, sometimes I just want to eat! I've been mulling over getting a pressure cooker. For this, I just might have to make the investment.



Kung Pao Chicken - via Once Upon a Chef

Kung Pao Chicken
Photo Credit Once Upon a Chef

For some reason, finding good Chinese food in the suburbs is a difficult feat. When we lived in the city, our options were seemingly endless. This Kung Pao Chicken recipe just may help curb my cravings!



Creamy Cilantro Lime Dressing - via Mel's Kitchen Cafe

Creamy Cilantro Lime Dressing
Photo Credit Mel's Kitchen Cafe

Ever since I first discovered it, I've always had a thing for creamy cilantro dressings. It goes so well on chips, salads, tacos, I could go on. I am definitely going to have to make this the next time I get a craving!

Chimichurri Steak

Chimichurri Steak

I've been thinking about making this one for a while, and finally got around to finding a night to try it out! The chimichurri sauce is full of big flavors that compliment steak perfectly! This chimichurri is based off of Anthony Bourdain's version, with a few modifications.


The Recipe:

• 1 1/2 Cups Olive Oil
• 1/4 Red Wine Vinegar
• 1 Cup Finely-Chopped Fresh Parsley
• 1 Cup Finely-Chopped Fresh Cilantro
• 1/2 Teaspoon Cayenne Pepper
• 1/2 Teaspoon Paprika
• 1/2 Teaspoon Oregano
• 1/4 Teaspoon Pepper
• 4 Cloves Garlic, Minced
• Juice of Half a Lime
• Juice of Half a Lemon
• Salt to taste
• 1 Top Sirloin, About 2 Pounds

Combine all ingredients in a bowl and stir until combined. Marinate the top sirloin in a plastic storage bag for at least 1 hour. Then, it's time for the grill. I grilled this top sirloin using the reverse sear method.

Chimichurri Steak Ready for the Grill

While the top sirloin was on the grill, I put the remaining marinade on the stove. Once it came to a simmer, I turned down the heat. Now, I had a sauce for my steak! I served this top sirloin along side some crinkle cut sweet potato fries!

Sopa de Lima

Continuing with the idea of fall being soup, stew, and chili season, I wanted to share my recipe for Sopa de Lima. It is a soup full of big flavors, with plenty of spice and saltiness and some tanginess and acidity from the lime juice.

Sopa de Lima simmering on the stove

The Recipe:

• 1 Onion - Diced
• 3 Garlic Cloves - Minced 
• 3 Celery Stalks - Diced
• 3 Carrots - Peeled and Diced
• 1 Yellow Squash - Quartered and Chopped
• 1 Zucchini - Quartered and Chopped 
• 4 Chicken Thighs - Browned, Deboned, and Chopped
• 2 Quarts Chicken Broth
• 4 Tomatoes - Diced 
• Fresh Cilantro - Chopped 
• 1 Teaspoon Mexican Oregano 
• 3 Jalapeños - Seeded and Diced
• Salt and Pepper 
• Tortilla Chips
• Queso Fresco or a Mexican style cheese blend
• 2 Bay Leaves
• 4 limes - Juiced

Sopa de Lima - I left the chips out of it this time and used a
Mexican cheese blend instead of the queso fresco. 

In a heavy bottom pot, I prefer a porcelain enameled Dutch over for this, heat olive oil over medium heat. Add onion, garlic, celery, and carrots. Cook about 10 minutes or until browned, stirring occasionally. Add in the jalapeños, squash, and zucchini and cook another 5 minutes. Add in the tomatoes, chicken, chicken broth, bay leaves, cilantro, Mexican oregano, and lime juice. Simmer for about an hour. Serve over a bed of tortilla chips, topped with the queso fresco and cilantro.