Tag: oregano

Grilled sirloin tip with oregano sauce recipe – Italian Cuisine

Ingredients

1 kg tip of beef sirloin
100 g chopped parsley
50 g white wine vinegar
10 g dried oregano
extra virgin olive oil
garlic
salt
pepper

Duration: 40 min

Level: Middle

Dose: 8-10 people

FOR THE SAUCE
Jumbled up parsley with 1 clove of finely chopped garlic and oregano. Cover with 100 g of oil and vinegar, salt and pepper. Let it sit for 4 hours.

FOR MEAT
Rub the sirloin with extra virgin olive oil (very little, otherwise it burns on the grill) and a few slices of garlic. Avoid the salt, not to extract the juices.
grilling the meat, resting it on the fat part, for about 15 minutes: place the thicker part in the area of the hottest grill, leaving the tip, thinner, in an area with less intense heat.
Let rest the sirloin for 10 minutes, then slice it and serve the steaks with the sauce (it's called chimichurri and it's an Argentine recipe for grilled meats).

Grilled Salmon Kebabs

These lovely grilled salmon and lemon kabobs are delicious and easy to make – with mega omegas in every bite! Seasoned with fresh herbs, lemon, and spices and grilled to perfection.

This was last night’s supper, it was a beautiful night and we ate outdoors, oh how I love summer! I served this with a great big garden salad and everyone loved them – including my 3 year old which was a happy surprise for me.

I have so much oregano growing in my garden and I’m always looking for ways to use it. I came across this recipe on Bon Appetit^[1] and was intrigued because I would never think to combine cumin and oregano with sesame seeds. I also loved how the lemon sliced looked between each cube of salmon. This was fantastic and I plan on making lots of variations of this all summer long.

Grilled Salmon Kebabs
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 kebabs • Old Points: 6 pts • Weight Watcher Points+: 8 pt
Calories: 267 • Fat: 11 g • Carb: 7 g • Fiber: 3 g • Protein: 35 g • Sugar: 0 g
Sodium: 658 mg • Cholest: 94 mg

Ingredients

2 tbsp chopped fresh oregano
2 tsp sesame seeds
1 tsp ground cumin
1/4 tsp crushed red pepper flakes
1-1/2 pounds skinless wild salmon fillet, cut into 1-inch pieces
2 lemons, very thinly sliced into rounds
olive oil cooking spray
1 tsp kosher salt
16 bamboo skewers soaked in water 1 hour

Directions:

Heat the grill one medium heat and spray the grates with oil. Mix oregano, sesame seeds, cumin, and red pepper flakes in a small bowl to combine; set spice mixture aside.

Beginning and ending with salmon, thread salmon and folded lemon slices onto 8 pairs of parallel skewers to make 8 kebabs total. Spray the fish lightly with oil and season kosher salt and the reserved spice mixture.

Grill the fish, turning occasionally, until fish is opaque throughout, about 8 to 10 minutes total.

Adapted from Bon Appetit^[2]

References

^{^} Bon Appetit (www.bonappetit.com)
^{^} Bon Appetit (www.bonappetit.com)

Easiest Crock Pot Salsa Verde Chicken

Chicken tenders are simmered in salsa verde with cumin and spices for the easiest chicken ever!

Cinco De Mayo is right around the corner, which always gets me excited, I LOVE Mexican food! While I was shopping at Target the other day, I picked up a jar of Archer Farm’s Roasted Salsa Verde with no real plans on what to do with it.

My slow cooker is always sitting on my counter staring at me, so I figured let’s see what happens when you cook chicken with salsa verde.

Two hours later, what emerged was a delicious aroma and tender chicken. That night I made chicken tostadas for dinner, but I know this would be wonderful so many ways; over rice, in tacos, as a filling for enchiladas, whatever! Tomorrow I am posting my chicken verde tostada recipe, but for today I’m just posting the chicken so you can use it any way you wish.

By the way, I have so many Mexican recipes, I created an entire Skinny Cinco De Mayo Pinterest Board with all the recipes to quickly browse if you are a visual person like me. Enjoy!!
^[1]

Easiest Crock Pot Chicken Salsa Verde
gordon-ramsay-recipe.com
Servings: 6 • Size: 1/2 cup • Old Points: 3 • Weight Watcher Points+: 3 pt
Calories: 145 • Fat: 2 g • Carb: 5 g • Fiber: 0 g • Protein: 26 g • Sugar: 0 g
Sodium: 415 mg (without the salt) • Cholest: 0 mg

Ingredients:

1 1/2 lbs raw skinless chicken tenders

1/4 tsp garlic powder

1/8 tsp oregano

1/8 tsp ground cumin

salt, to taste

16 oz roasted salsa verde (I used Archer Farms^[2])

Ingredients:

Season chicken with garlic powder, oregano, cumin and salt and place in
the bottom of the slow cooker. Cover with salsa verde, cover and cook
HIGH 2 hours.

Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.

Makes about 3 cups.

References

^{^} Skinny Cinco De Mayo Pinterest Board (pinterest.com)

^{^} Archer Farms (www.target.com)

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