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Fresh Summer Grilling with Chimichurri …

By Kelly · 5 Comments

Chimichurri Sauce & Kebobs

Chimichurri, where have you been all my life? Seriously, I can’t believe we only recently discovered this tangy, flavorful taste sensation.

Apparently, grilled meats in Argentina are never served without a side of chimichurri. And having tasted it, I can see why!

This brightly colored sauce (that also doubles as a marinade) traditionally features fresh parsley, oregano, garlic, oil and vinegar with a hint of chili pepper – although the variations are endless.

In fact, there really is no one right way to make it. Some prefer more garlic for extra bite, while others prefer no garlic and instead focus solely on fresh herbs. My version pairs fresh cilantro with flat-leaf parsley to create subtle citrusy undertones.

Chimichurri Sauce Recipe

Our favorite way is to enjoy this tangy, peppery sauce is to use it as both a marinade and a condiment on meat-n-veggie kebobs. As a marinade, it brings an amazing depth of flavor to beef, poultry, fish and sausage. As a sauce, we like to lightly drizzle it over finished grilled foods for a fresh zip of bold flavor.

I encourage you to experiment in creating your own signature chimichurri – it’s truly a culinary endeavor worth pursuing!

Print
Chimichurri Sauce & Kebobs (GF)

Yield: 4-5 servings

Ingredients

    Chimichurri Sauce:
  • 1 cup loosely packed organic flat-leaf parsley leaves and tender stems
  • 2 tbsp packed organic cilantro leaves and tender stems
  • 3-4 cloves garlic, crushed
  • 1 tsp sea salt
  • 1/8 to 1/4 tsp red pepper flakes
  • 2 tbsp red wine vinegar
  • 1/3 cup extra virgin olive oil
  • Kebob Ingredients:
  • 1.25 pounds of meat or poultry of your choice, such as
  • • grassfed beef sirloin steak, OR
  • • organic boneless, skinless chicken breasts, OR
  • • nitrate-free Italian sausage (or use a combo of meats)
  • 1 large organic zucchini, thick-sliced
  • 1 large red bell pepper, cut into 2-inch pieces
  • 1 large yellow bell pepper, cut into 2-inch pieces
  • 10-12 organic cherry or grape tomatoes

Instructions

  1. In a food processor, pulse together the fresh parsley, cilantro, crushed garlic, salt, red pepper flakes and vinegar. Then, pulse in the olive oil, making sure to not over process or sauce will emulsify. (Note: The marinade can be made ahead of time and refrigerated for up to three days.)
  2. Cut kebob ingredients into cubes/pieces that can be easily thread onto a skewer. Be sure to keep the beef, chicken and/or sausage chunks to no more than 2x2-inches in size, so they’ll cook evenly along with the veggies. (Speaking of which, feel free to add additional veggies – red onion and mushrooms make delicious additions!)
  3. Next, set aside about 2-3 tablespoons of the chimichurri for use as a condiment to accompany your grilled kebobs, if desired.
  4. Then, brush the remaining chimichurri sauce onto the kebobs. Cover the marinated kebobs and refrigerate for at least one hour to allow flavors to meld. (Please note, you can make the kebobs in advance and keep them refrigerated for up to three days.)
  5. When ready to eat, preheat grill to medium heat making sure it’s thoroughly preheated before you begin grilling. Cook chimichurri kebobs over medium heat about 3-5 minutes. Then carefully turn the kebobs over and continue cooking for another 3-5 minutes, or until they reach the desired level of doneness.
  6. Remove from grill and cover with foil. Allow meat to set for a few minutes before serving. Then, lightly drizzle a little of the chimichurri over the top of the kebobs, if desired. These kebobs pair beautifully with a side of baja-style rice.
  7. Please note: Since grill temperatures can vary dramatically, be sure to keep a close eye on your kebobs. If the meat or veggies start to get too dark before they’re cooked through, turn down the heat and move the kebobs to a cooler part of the grill to finish cooking. Or turn off the grill and cover the kebobs, until the meat is cooked to desired level of doneness.

Notes

Whether you’re a novice, or veteran griller, be sure to check out my Top 10 Best Grilling Tips for some secrets of success that are certain to take your grilled foods to a whole new level of excellence!

3.1
https://thenourishinghome.com/2013/06/chimichurri-sauce/

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Filed Under: Beef/Pork, Condiments, Poultry, Whole30 ·

Perfectly Easy Peach Preserves (GF)

By Kelly · 18 Comments


This honey-sweetened all-peach freezer jam is a delicious way to enjoy the fresh, sweet flavors of summer anytime of year! Not only is it great on top of a hot-outta-the-oven biscuit, but you can also use it to make your own homemade fruit-on-the-bottom peach yogurt, and as the base for a delicious barbecue glaze for Sweet-n-Spicy Grilled Chicken.

Peaches won’t be in season much longer, so why not store-up some delicious peach flavor to last you all year long! All it takes is a few simple ingredients and a little bit of time to create your own homemade all-fruit preserves.

Print
Perfectly Easy Peach Preserves (GF)

Yield: five 8-ounce jars

Perfectly Easy Peach Preserves (GF)

Ingredients

  • 6 medium-to-large fresh, ripe organic peaches
  • 1/4 cup fresh-squeezed lemon juice
  • 1/8 tsp pure vanilla extract
  • 3/4 cup pure honey (I prefer sage honey due to its mild flavor)
  • Pomona's Universal Pectin (see *note below)

Instructions

  1. Peel and cut the peaches into quarters, discarding pits. (See **note below for peach peeling tip.)
  2. Place peach quarters into a food processor and pulse to coarsely chop to desired consistency, or you can mash by hand using a potato masher. (I prefer my preserves to have some small bits of fruit pieces.)
  3. Measure out 4 cups of mashed peaches and place into a saucepan. (Save any leftover mashed peaches for adding as a topping to yogurt, oatmeal, ice cream, etc.) Add lemon juice, vanilla extract and 4 tsp of calcium water (see *note below). Stir well to combine.
  4. Next, in a small bowl, combine 3/4 cup of honey with 2 1/2 tsp of Pomona's pectin powder and stir well to thoroughly combine. Set aside.
  5. Heat saucepan containing peach mixture over medium-high heat, bringing the mixture to a full boil, while stirring frequently. Boil for one minute while continuing to stir frequently. Then, slowly drizzle in the honey-pectin mixture, stirring vigorously for 1-2 minutes to combine, making sure the mixture returns to a boil and then remove from heat.
  6. Use a ladle to divide the jam among five 8-ounce canning jars, leaving at least 1/4 inch of space between the top of the jam and the top of the jar (this space allows the jam to expand as it freezes).
  7. Cover with lids and let the jam stand at room temperature until cool. (Jam will thicken as it cools.)
  8. Then refrigerate up to three weeks, or freeze for up to one year. (Defrost frozen jam in the refrigerator.)

Notes

*Pomona's Universal Pectin is a wonderful no-sugar pectin that makes thick jam and jelly with full, rich flavor without the use of sugar. It's jelling power is activated by calcium, not by sugar. The calcium powder is included in the box along with the pectin powder.

To get started making jam, you'll first need to follow the directions on the package to make calcium water. It's super easy (just mix the calcium powder with water). It can be stored in your frig for several months, allowing you to make many different kinds of homemade jam. Once you have the calcium water prepared, you're ready to make homemade peach preserves (as well as other delicious all-fruit spreads)!

With your box of Pomona's pectin, you'll receive a little packet full of jam recipes. Personally, I've found that a few of the recipes call for too much pectin, which makes the jam really jell-up. Since I prefer my jam to be a bit looser, not so jelly-like, I use less pectin. The set also depends on the type of fruit, as well as the volume of fruit used and how chunky or smooth your fruit puree is. So I recommend making a half-batch of a recipe and see how it sets-up and if you like the set. Then you can go from there adding less or more pectin. Happy jam making!

** A quick and easy way to peel peaches: Bring a stockpot of water to a rolling boil. Add whole peaches and cook for one minute. Remove peaches from boiling water, using tongs, and place in a cold water bath. Once cooled to touch, peel off skins.

3.1
https://thenourishinghome.com/2012/08/perfectly-easy-peach-preserves-gf/

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Filed Under: Condiments · Tagged: peach jam, peach preserves

Peach Mango Salsa (GF)

By Kelly · 2 Comments


August is NATIONAL PEACH MONTH!! So what better way to celebrate than with a parade of peachy recipes all month long! So let’s start this peachy parade with one of my family’s favorites … Peach Mango Salsa!

Fresh ripe peaches and mango combine with jalapeno and basil to create this amazingly sweet-n-spicy condiment perfect for serving with grilled fish or chicken. Or simply enjoy it as a snack with homemade tortilla chips.

Easy & Delicious Dinner Idea: Simple grilled fish becomes an absolute treat when topped with this delightful peach-mango salsa. See recipe below for details.

Print
Peach Mango Salsa (GF)

Yield: 4-5 servings

Peach Mango Salsa (GF)

Ingredients

  • 3 fresh, ripe organic peaches, *peeled and diced
  • 1 cup seeded and diced organic plum tomatoes
  • 1/2 cup diced mango
  • 1/4 cup finely chopped red onion
  • 1 tsp finely minced jalapeno (use more if you like your salsa hotter)
  • 1 tbsp finely chopped fresh organic basil
  • 2 tbsp fresh-squeezed lime juice
  • Sea salt & fresh ground pepper to taste

Instructions

  1. In a medium bowl, combine all ingredients.
  2. Season to taste with salt and pepper.
  3. Serve with tortilla chips, or on top of grilled fish or chicken.

Notes

*A quick and easy way to peel peaches ... bring a stockpot of water to a rolling boil. Add whole peaches and cook for one minute. Remove peaches from boiling water, using tongs, and place in a cold water bath. Once cooled to touch, peel off skins.

Grilled Fish w/Peach-Mango Salsa: Preheat grill on medium-high. Using a clean dish cloth or paper towels, pat dry fish fillets, then place on a sheet of foil. Brush each fillet lightly on both sides with a touch of olive oil and sprinkle with sea salt and fresh ground pepper. Place foil with fish direct on grill and cover grill. Cook about 5-8 minutes (depending on thickness of fillets) until fish is opaque. Remove from grill and serve immediately with a heaping dollop of peach-mango salsa.

For information about the safest, most eco-friendly fish in your region, download a free pocket guide from the Monterey Bay Aquarium.

3.1
https://thenourishinghome.com/2012/07/peach-mango-salsa-gf/

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Perfectly Easy Peach Preserves (GF)
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Filed Under: Condiments, Seafood ·

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My New Cookbook is Here!

Welcome to The Nourishing Home!

I’m so glad you’re here and want you to feel right at home! My heart in creating this blog is to help you by sharing helpful meal planning strategies and nourishing GF recipes that are healthy, easy and delicious with thanksgiving to God! [Read More …]







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