I love spending time in the kitchen and I hope to help you find the love too!

- Erin

Chimichurri Naan Pizza

Chimichurri Naan Pizza

Chimichurri in its most basic form is an uncooked sauce with parsley, garlic, oregano and red wine vinegar. It originated in Argentina and used in cooking or as a table condiment for grilled meat. I recommend you make to top steak, chicken, throw in some quinoa or make this easy Naan Pizza.

If you make the chimichurri and naan in advance, this meal takes less than 30 minutes. Top with almost any meat if you want to amp it up. This would make a great appetizer for a crowd.

Chimichurri Naan Pizza

4, 8-10 inch pizzas

  • 4 naan (bought or homemade. I recommend Recipe Tin’s no yeast naan: 2 cups flour, salt, 3.5 TBS butter, 3/4c milk, oil for cooking)

  • 2 Roma tomatoes

  • 1 ear corn

  • 3/4 cup sliced mozzarella

  • 3/4 cup balsamic vinegar

  • 1 cup arugula

For the Sauce:

  • 1 cup packed cilantro

  • 2 tsp minced garlic

  • 3/4 cup packed parsley

  • 2 TBS fresh lime juice

  • 1 tsp dried oregano

  • 1/4 tsp paprika

  • 1/2 tsp red pepper flakes

  • 3 TBS Olive Oil

  • 2 TBS Red Wine Vinegar

  1. Blend all items for chimichurri sauce and store in fridge until ready to use

  2. Make naan (skip if using store bought)

  3. Char corn in the oven, on the grill, or over a gas oven flame.

  4. Preheat oven to 400 degrees

  5. Slice corn kernels off the ear

  6. Slice mozzarella and tomato and set aside

  7. Line two baking sheets with parchment paper or oven liner

  8. Pour balsamic in a small pan and heat over high until it starts to simmer, turn down and let cook for 5 minutes.

  9. Turn off burner and set balsamic aside

  10. Lay out four naan, top with chimichurri sauce, mozzarella, tomatoes, and corn

  11. Bake for 8-10 minutes or until cheese is melted and starting to brown

  12. Top each naan with 1/4 cup arugula and balsamic reduction

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