Thanks to Tom, I was inspired to make my own chimichurri sauce! I had an abundance of parsley, a turkey breast and a crockpot. Magic happened.
Melissa and Laura joined us for dinner and appetizers (a cheese plate with spicy mustard and good pepperoni).
Here’s my recipe for the chimichurri from kitchendaily.com:
1 1/2 cups parsley, chopped
4 teaspoons olive oil
3 tablespoons white vinegar
1 garlic clove, minced
salt to taste
a little cayenne pepper
I put the turkey breast in the crockpot on a bed of sliced onions with two cups of chicken broth. Then I rubbed the chimichurri sauce on top of the turkey breast and cooked it for 3 1/2 hours on low.
Now let magic happen in your kitchen!
I pity the fool who didn’t get to try the turkey! It was indeed magical.
Fabio would be so proud of us all, using his great new stuff! It looks like you piled on just the perfect amount. OH how i love the summer! Back to blogging, over-eating on the deck, and sharing good times with the best of friends!
I love Jeff’s comment about summer! Me too!
Bethy, that’s looks wonderful!
We copied off Tom’s idea and bought the chimichurri sauce and packed it on steak before grilling it. Delicious!
Jeff, I agree with you! Summer is the best!
We think it’s funny how some of you have said you’re copying us, when all we did was talk to Daniel first. We didn’t make it, but we have greatly enjoyed the chimichurri. I put it on pork chops that I grilled a couple of nights ago, and they’ve been yummy both with pasta and on a bun as leftovers for lunch all week. I also should tell you that I sampled the pineapple pico de gallo, and it was pretty great too. When we finally use up the 8 oz of chimicurri, we’ll have to try that next!
Pineapple pico de gallo sounds like it would be good on grilled shrimp or fish. Yum!