Have you gotten tired of me being super vague and wishy-washy when it comes to these transitions I’ve been talking about the past few weeks? Yes?
Good. I have too. Continue reading
It might be meteorological fall, but the weather outside still says summer. Actually, it oppressively wraps it’s humid arms around you and forces summer upon you. Once again, the sweat is inescapable and there is no way I’m making hot or heavy meals. Continue reading
I love purple and when I see purple food, I pretty much can’t resist. And there is a surprising amount of produce that comes in lovely shades of purple that I had no clue about. Like this cauliflower. Continue reading
I had never made any kind of chimichurri before last week and boy was I missing out. It’s so full of herb-y goodness and in the summer when herbs are everywhere it’s one of the best and simple toppings for pretty much everything. I have also been missing out on marinated portobello mushrooms. What am I doing with my life?
I hesitated to call these steaks because I’m not trying to replace steak. Sure, portobello mushrooms are considered “meaty” and a lot of people use them in place of steak but I think that does this mushroom a disservice. Why do they have to be like steak to taste good? I finally decided to call them steaks mostly because I prepared them how I would a steak and topped them with chimichurri which is most often used on steak.
Now, my chimichurri is slightly different because most sauces rely heavily on parsley and I went with cilantro. Either way, it brightens up the flavor of this dish and it’s what I had in my fridge, so, yeah. Also, this makes a GREAT weeknight meal because it comes together fast. While you’re marinating the mushrooms you can make the chimichurri and once you’re done with that you only have to cook the mushrooms for about 8 minutes.
I say boom a lot when it comes to quick meals. I guess it’s my version of Emeril’s “bam”? Eh, whatever just try this one out and let me know what you think!
Portobello Steaks with Cilantro Chimichurri
Guacamole is delicious and I can pretty much put it on anything. Heck, there have been days when I made guacamole and chips/carrots/my finger a full meal. But avocados aren’t made just for guacamole even if it is one of the best things ever. Continue reading