Steak with Scallion Chimichurri Sauce

Steak with Chimichurri Sauce

Dinner in 15 minutes! This Scallion Chimichurri Sauce takes 5 minutes to pulse together and is the perfect accompaniment for a seared or grilled steak.

[Post updated February 2017 with new photos, writing, and recipe. Originally posted March 2011]

In my eyes, there’s nothing plain or boring about a well-seared steak seasoned generously with sea salt and freshly ground black pepper. High heat and a good sear will give you that caramelization we all love.

But! Sometimes when I sear a steak and want something really fresh to go with it, I’ll make a chimichurri sauce. Once you try it, it’s one of those things you’ll crave from time to time. It has bright flavors and tang, fresh herbs, all brought together with 5 minutes of prep.

I first tried chimichurri sauce at an Argentinian restaurant years ago and was excited to discover how easy it is to make. The process is similar to making an Italian Pesto.

Blueberry Buckle

Blueberry Buckle Cake

This Blueberry Buckle is loaded with tons of blueberries and baked with a cinnamon streusel crumb topping. It’s a wonderful coffee cake to serve at your next brunch!

[Post updated January 2017 with new photos, writing, and recipe. Originally posted May 2012]

When I lived in southern Georgia, there was a blueberry farm 15 minutes from my house where you could pick as much as you’d like for $2.50/lb.

So basically, when blueberry season came around, I pretty much lived at that farm. My friends and I would go often to gather up a few buckets of blueberries, then return home and eat them any and every way we could. There were a lot of freshly baked blueberry buckles in those few years.

Slow Cooker White Chicken Chili

White Chicken Chili made in the slow cooker!

This hearty White Chicken Chili is made in the slow cooker for an easy weeknight meal. It’s a true “throw it in and turn it on” slow cooker recipe, with full flavor and warm spices. I’ve partnered with Swanson® to bring you this recipe.

I’ve seen so many articles lately about how Scandinavian countries celebrate winter as one of the happiest times of year, despite very short sunlight hours and totally frigid temperatures. They celebrate the things they can only do in winter, and take the time to create a sense of coziness. They go sledding, they roast marshmallows by the fireplace, they drink hot chocolate, tea, coffee…

As someone who happens to love the winter season, I agree with this mindset. My appreciation for the cold months is fostered by lots of homemade soup and chili, fuzzy socks, and cuddling up in big fluffy blankets. These things just aren’t as good in the summer, and I’ve talked plenty before about how much I treasure soup season.

Coconut Oil Brownies

Coconut Oil Brownies

These Coconut Oil Brownies are super fudgy, moist, and rich. They’re easy to make, and are a great dairy-free option for those who can’t have butter. 

There are as many ways to make a brownie as there are to make a chocolate chip cookie. A brownie can be cakey, or it can be chewy, or it can be fudgy. It can be light or incredibly dense. There are a world of mix-ins and the flavor can be tweaked endlessly.

Today’s brownie is dense and fudgy in the center, but has that quintessential crackly “crust” on top that I LOVE in a brownie. You can see the distinction if you look closely at the photos.

Most brownies are made with butter, and while nothing tops butter in my book as a baking staple, these Coconut Oil Brownies are indulgent in the most worthwhile way.

While I’ve been nursing James, I’ve had to limit the amount of dairy I eat due to his sensitivity, so I’ve been experimenting more with alternatives. Baking with coconut oil is nothing new to the world, but I’ve only recently discovered the wonderful coconut flavor that the oil imparts into baked goods.

This is assuming you like coconut, of course. The flavor is subtle, but it’s there.

Perfect Buffalo Wing Sauce

Easy Buffalo Wing Sauce made with Frank's

This Buffalo Wing Sauce has the perfect amounts of Frank’s Hot Sauce, butter, cayenne, and worcestershire, for balance of flavor and a smooth consistency to coat fried or baked chicken wings.

This post is as much for you as it is for me.

Whenever Pete and I make chicken wings, often times we just eyeball the amounts of ingredients, then taste and adjust, but sometimes the adjustment process takes several rounds. After years of this, it felt time to record the proper amounts of everything so we could get it right the first time.

We have tested buffalo wing sauce out enough times to feel certain that this is the ideal sauce. It has a luscious, smooth mouthfeel that coats the wings really nicely, and it has the right amount of spiciness and tang to it.

Even though there are only four ingredients, it matters which ones you adjust. For instance, sometimes people add more Frank’s when they want spicier wings, but what you want to do instead is add ground cayenne pepper. While Frank’s is cayenne-based, it also has a ton of vinegar in it and you’ll end up adding more tang than spice, and messing with the consistency of the sauce.

Buffalo Garlic Knots

Buffalo Garlic Knots Recipe

These Buffalo Garlic Knots are stuffed with a hint of blue cheese, and brushed with a garlic buffalo sauce.

Today’s post is another step in my personal mission to “buffalo all the things.” That unbeatable combo of Frank’s hot sauce, worcestershire, and blue cheese…oh…oh…

As I mentioned in my Blue Cheese Dip post a few days ago, I had never tried a Buffalo Wing until my 20s, so naturally, I’ve had to spend all the years following making up for lost time.

I’ve “buffalo-ed” pizza, pasta, and the classic dips, and it was only a matter of time before I took pizza’s cousin, Garlic Knots, and buffalo-ed it up too.