Sunday evenings are usually reserved at Garcia Manor. Not always, but we really try to make them our ‘sanctuary’ nights. That can mean hunkering down and resting from the previous week, being productive to get ready for the upcoming week, movie night, catch-up-on-our-shows night, Sunday Supper with pomp-and-circumstance, leftovers on paper plates – any and all of that is acceptable! Most times it means reward night for me! Being the low-carb girl and as-healthy-as-I-can girl when it comes to food, I like to reward myself with something I wouldn’t normally eat. I don’t believe in “cheat days”. Think about it. If you went to your partner and told them you cheated, how do you think they would react? But if you went to them and said, “You’ve been so good to me. I’d like to reward you today!”, don’t you think you would get a completely different reaction? That’s how I feel about my relationship with food and my body. I do the best I can by it, and so sometimes I reward myself with something special!
This reward was on a Sunday evening, so it was the best of two worlds! I don’t eat red meat a lot, but I luh-huh-huuuuv it. I went with a Latin Fusion and made flank steak (grilled, so it was perfect for this hot Texas June summer!), squashed red potatoes, and baked plantains. But let me tell you about the best piece to this reward puzzle: home-made CHIMICHURRI SAUCE! It. Was. MAGICAL!!!!
It made perfect sense to me that the name of it sounded very similar to the song Mary Poppins sings in the magical movie!
Chim chim cher-ee!
A sweep is as lucky
As lucky can be
Well, it was a full sweep for me, and I was definitely the lucky one!
The magnificence of this condiment is that it not only tastes great on steak or potatoes or with baked plantains, it goes with EVERYTHING. Eggs, shrimp, chicken……the list goes on and on!
So, She-Peeps – REWARD YOURSELVES. May it be ever magical.
1 cup parsley
1 cup cilantro
1 jalapeno pepper, seeded
1 full bulb of garlic (Yep. The whole thing)
½ cup fresh oregano
½ tsp sea salt
½ cup red wine vinegar
½ cup extra virgin olive oil (evoo)
Put all ingredients into a blender and jush! That’s it! Add more red wine vinegar or evoo as needed, or if it seems a tad too dry as you’re blending. But only a little at a time! Remember: you can always add, but you can’t take away!
I don’t think there will be any, but you can keep any leftovers in a tight-seal container in the fridge for up to a week or freeze it in some ice cube trays to just pop them out when needed!!