Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Thursday, July 31, 2014

Help Us Celebrate {Giveaway!!} - Enjoy the View is Turning 2!

We're going to have some fun today!  We are celebrating {enjoy the view}'s 2nd blogiversary... with a giveaway... a $900 giveaway!
There will be THREE lucky winners!! 
So you have an even better chance of winning!!


We wouldn't have been able to offer you this giveaway without the help of these very special bloggers!

Meet my fabulous co-hosts! All you have to do is click on a picture and you will be magically transported to that blog - and it opens in a new window, so you won't lose your place here.

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And I also have some wonderful sponsors! Again, you can just click on a name to be magically transported to that blog in a new page.

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Here are a few details about the giveaway:
  • Giveaway is open worldwide. Void where prohibited.
  • There will be three winners chosen. 
  • The grand prize is $500, 2nd prize is $250, and 3rd prize is $150.
  • Winners have a choice of receiving their prize as Paypal cash (requires a valid Paypal account), or a gift card to Amazon, Target, Home Depot, or Lowes.
  • In order to choose Paypal cash as a prize, the winner must have a valid Paypal account. Winner will also be responsible for any fees associated with accepting Paypal cash.
  • Gift cards will be issued via email. 
  • Winners must respond via email within 72 hours of notification in order to claim prizes. If no response is received within that time, a new winner(s) will be chosen. 
  • Please be sure to read the complete terms & conditions on the Rafflecopter form.
  • If you have any questions, please email Kim at enjoytheviewblog at gmail dot com before entering the giveaway.

And now to the part you've been waiting for - the GIVEAWAY!
Good luck!!

 
What will you do with the money if you win?


zentMRS - Love in the Kitchen
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Wednesday, July 30, 2014

Argentinian Steak and Chimichurri Sauce


I love a wonderful London Broil, marinated, perfectly grilled and sliced thinly.  This version is based on Argentinian Steak House steaks and is served with my version of chimichurri sauce.




Chimichurri sauce originated in Argentina, and there are probably as many variations on the recipe as there are Argentinians.  Many are bright green, some are brown, and there are even red versions.  But the star of all of these remains parsley and garlic.    Texture is also critical for a true chimichurri sauce - this is not a puree.  Some people won't use a food processor to make sure they maintain the texture.



I like a bit of heat, as I may have mentioned, so I added a jalapneo to mine.  Not traditional.  I also don't have the time to chop everything.  OK, perhaps it is the patience that I lack...  At any rate, I did use my food processor.

This is a fantastic sauce.  Make a double batch so that you can use it on just about everything.  I made a fritatta with the leftover steak, and this sauce was amazing over it.


Everyone has their own taste for this sauce.  I like a realy bright, fresh green sauce, so I don't let it keep for a couple of weeks.  But it does keep in the refrigerator for that long and longer, and the flavor just deepens.  Remember, flavor and texture are what makes chimichurri what it is: a tangy, salty, pungent, slightly spicy and oily delight!


Argentinian Steak and Chimichurri Sauce

by Susan @ Love in the Kitchen
Prep Time: 15 minutes
Cook Time: 15 minutes (plus marinate time
Keywords: grill entree beef parsley garlic Argentinian
Ingredients
    For the Chimichurri Sauce
    • 1 1/2 cups lightly packed chopped flat leaf Italian parsley
    • 6 cloves garlic, minced
    • 1 jalapeno, minced
    • 2 tablespoons shallot, minced
    • 1 teaspoon salt
    • 1 teaspoon freshly ground pepper
    • 1/2 cup fresh oregano leaves
    • 2/3 cup vegetable oil
    • 1/3 cup red wine vinegar
    For the Steak
    • 1 seranno pepper, minced
    • 1 teaspoon salt
    • 1/4 cup red wine vinegar
    • 1/4 cup vegetable oil
    • 1 clove garlic, minced
    • 1 teaspoon onion powder
    • 2 1/2 pounds flat-iron steak (London Broil also works well here)
    Instructions

    • Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Set aside.
    • Mix all ingredients for the steak in a glass baking pan and cover with plastic wrap. Marinate steak in the refrigerator for at least 20 minutes or as long as twenty four hours.
    • Place the steak directly over a hot grill, until the meat reaches the desired degree of doneness. Remove the steak from the grill, cover with aluminum foil and let rest for 10 minutes. Slice thinly against the grain. 
    • Spoon chimichurri sauce over steak. (this versatile sauce is brilliant on any grilled fish or chicken, or over eggs or even on a piece of toast)
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    zentMRS - Love in the Kitchen
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    Monday, July 28, 2014

    Tuesday's Table for July 29, 2014

    Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas!  I get such inspiration from everyone's links.  We hope you enjoyed our Summer Ice Cream Social - we had a great time and have lot of new ideas to try for next year.







    This week's feature is Selma's Table's Lime Ice Cream in a Ginger Snap Crust.  Lime and ginger snaps... delicious combo!  For step-by-step instructions on how to re-create these in your kitchen, head over and see her site.





    Please grab a button  - and thanks so much for sharing!

    And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

    For this week's party, only a few guidelines:
    • Please share as many links as you like, but only if you haven't shared them here before
    • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
    • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
    No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

    And now, for this week's link party!




    zentMRS - Love in the Kitchen
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    Mint Chocolate Chip Cookie Dough Ice Cream



    Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!


    In celebration of National Ice Cream Month, we've brought you delcious ice cream treats all week long. Check out the list below if you missed a day.  Before we give our ice cream maker a well-deserved break, we wanted to share one last variety:  Mint Chocolate Chip Cookie Dough.


    Before our Summer Ice Cream Social started, I asked my husband his favorite flavor of ice cream.  He couldn't decide between mint chocolate chip and chocolate chip cookie dough.  When I said I would make both, he said "you should make them together!"


    Turned out to be brilliant!  Mint chocolate chip ice cream is so sweet and refreshing - add chocolate chip cookie dough (one of my favorite things ever) and you've got the Best. Ice. Cream. Ever.  Easy to make too - see how below!


    Thanks for stopping by to see what our Summer Ice Cream Social has to offer.  We've had a great time - hope you have too!  Don't forget to check out our Facebook page for more information, and the other posts from this week:


    Mint Chocolate Chip Cookie Dough Ice Cream

    by Susan @ Love in the Kitchen
    Prep Time: 25 mnutes
    Keywords: dessert chocolate ice-cream American summer
    Ingredients (about one quart)
    • 1 cup milk
    • 1 cup cream
    • 1 cup half and half
    • 1 cup sugar
    • 1 teaspoon salt
    • 1 teaspoon peppermint extract
    • green food coloring (optional)
    • 6 ounces semi-sweet chocolate (1/2 package of chocolate chips)
    • 1/2 cup butter (one stick)
    • 1 cup brown sugar
    • 1/2 cup granulated sugar
    • 2 1/4 cups flour
    • 2 eggs
    • 1 teaspoon vanilla
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1 cup miniature semi-sweet chocolate chips
    Instructions
    • Stir together the milk, cream, half and half, sugar, salt and peppermint extract. Mix until the sugar has dissolved. If using, add drops of green food coloring until you have the green color you want.
    • Churn the cream mixture in an ice cream maker for about 25 minutes or according to the manufacturer's instructions.
    • Meanwhile, melt the 6 ounces of semi-sweet chocolate pieces in the microwave for 30 seconds. Stir and continue melting in 15 second intervals until the chocolate is melted and smooth. Let cool and transfer the chocolate to a heavy-duty plastic ziploc bag.
    • When the ice cream in the machine is ready, snip a corner off the plastic bag and scribble some of the chocolate into the container, then add a layer of the just-churned ice cream to a storage container. Scribble melted chocolate over the top of the ice cream, then quickly stir it in, breaking up the chocolate into irregular pieces. Continue layering the ice cream, scribbling more chocolate and stirring with each layer.
    • Put the ice cream into the freezer and freeze for about 20 minutes.
    • Now, make the Cookie Dough: Cream the butter in a mixer until soft and fluffy. Add both sugars and mix. Add the vanilla and eggs and mix. Add the flour, baking soda, and salt and mix. Add the chips and mix just until just combined.
    • Remove the ice cream from the freezer, and fold in the chocolate chip cookie dough (you may not need all of it - bake any leftover cookie dough into cookies at 375 for 10 minutes).
    • Freeze the ice cream for at least two hours and serve.
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    Sunday, July 27, 2014

    Making Ice Cream at Home

    Welcome to a Summer Ice Cream Social brought to you by Love in the Kitchen!


    In celebration of National Ice Cream Month, I'll be bringing you delcious ice cream treats all week long.  Bring your favorite ice cream treats to share on our facebook page.  It can't be a "social" unless y'all stop by!

    I wanted to give you some ideas for a few of the tools that you need if you want to make ice cream at home.

    This first ice cream maker uses ice, just like the one we had when I was a kid.  One of the best thing about this one is it is very affordable!


    This is the ice cream maker that I have.  It has a bowl that you freeze prior to making your ice cream, so does require a little bit of planning.  I keep mine in my freezer all of the time - and in the summer, when I make lots of ice cream, I keep a second bowl in the freezer as well!


    You'll also want a great scoop.  I like this one - it doesn't bend regardless how frozen the ice cream is, and is tapered well to scoop ice-cream easily.  And a great price!


    So, you don't actually need these bowls, but these are really fun.   

        


    You have to stop by tomorrow for our finale... the best ice cream ever.  Seriously.

    Thanks for stopping by to see what this week's Summer Ice Cream Social has to offer!  Don't forget to check out our Facebook page for more information, and the other posts from this week:




    zentMRS - Love in the Kitchen
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