Chimichurri Steak Recipe

Want a fun new recipe to spice up steak night? We love this one because it can be used as a sauch for leaner meats or on potatoes. I personally love it and {warning this sounds crazy} I dip popcorn in it the next day as a snack.

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Chimichurri Sauce – (Makes about 1 cup of sauce)

What you need:

  • 2 tablespoons of Fresh Oregano
  • 1 tablespoon of Crush Red Pepper
  • 3 teaspoons of Red Wine Vineger
  • 1/2 of Olive Oil
  • 1 Cup of Parsley
  • 4 Cloves of Garlic

Process:

  • This one is VERY simple. Simply put all the ingrediance into a food processor (We use a Vitamix) and pulse. You don’t want the consinsency to be too liquidy, so try to pulse it until you its smooth, but not liquid.

Steak

What you need:

  • A Flank, Skirt or Flat Iron Steak works best for Chimicurri

Process:

  • Simply Pan sear or Grill the meat. Since you will be putting Chimicurri sauce on it, no need to get fancy with the seasoning. Just Salt and Pepper, thats all you will need. Anything more, and it will be too much.
  • I set the pan to medium-high heat with a splash of olive oil in the pan
  • Since these are thin peices of meat, just a few mimutes on each side. No need to finish in the oven or anything like that.
  • Remember to let the meat rest for about 10 minutes under aluminum foil. This lets the fats find its way back into the meat, and not all over your plate after cutting into it.

When Steak is complete, slice the steak into thin slices and pour chimichurri over the meat. Then viola, you have a fantastic dinner.

We like to pair this with oven roasted potatos and veggies. This night we chose broccolini.

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Homemade Chicken [noodle] Soup

I put the noodle in brackets because we do not use noodles. To clarify, Preston prefers rice and although I LOVE egg noodles (how my Mom would make it) he convinced me that wild rice is healthier and does not get soggy if you freeze it. Therefor, we do not use noodles. Regardless, the saying is true that homemade chicken soup is a cure all. I used to assume it was due to the water and salt content in the soup that it rehydrates you and gives you electrolytes. It wasn’t until I started searching the Paleo Diet and Whole 30 that I realized the bone broth from the chicken has so many nutrients in it and the fresh parsley and onion helps to detoxify your body.

We also have a couple of servings of this soup on hand because it is healthy, easy, and honestly very cheap to make. We make a large portion that we then put into 6-8 individual size glass containers. The glass containers are key because we then freeze them and pop one in the microwave for a quick and easy meal. They say that plastic containers can leach toxins if put into extreme temperatures = freezing and microwave. Literally, I have gone months eating this for lunch before if I didn’t want to pack a lunch and knew I wouldn’t have time to buy lunch at work. I was explaining this process to my sister about how easy and healthy it is and she was baffled at how I was able to transport soup without making a mess. This is why freezing it is so key because even if you have a long commute, it is not able to fully dethaw. I then put it in the refrigerator at the office so it is not an ice cube when I microwave it at lunch.

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Chicken Soup Recipe:

What you will need:

  • 4 Carrotts
    • Slice them in about 1/2 inch slices (and give the ends to your dog, Jilly is a carrot addict)
    • We buy “rainbow” or heirloom carrots because they are different colors to brighten the dishes up
  • 4 Ribs of Celery
    • Simply break off four ribs of celery from the stock and slice them into 1/2 in slices
  • 1 Onion
    • Dice the onion (do not give this to your dog, onions and garlic are bad for them)
  • 5 sprigs of Fresh Thyme or about 2 Tablespoons of Dried Thyme
  • 2 Bay Leaves
  • 1/2 of Fresh Parsley
  • 1 Tablespoon Butter or Ghee (if you are Paleo)
    • Coat the bottom of a large stock pot (we use this one below) with melted butter
      • Copper is a good heat conductor so it gets hot very quickly, yet cools off just as quick once removed from the heat source (aka no more burning the bottom of soups!)
  • 1 Whole Fryer Chicken (about 5-6 pound)
  • 1/2 Cup of Rice

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Process:

  • Place the chopped carrots, celery and onions in the soup pot and let them saute until the onions get soft, but not carmelized. At this point, add the thyme and bay leaves. Let simmer for about a minute or two.
  • Pour 16 oz of Chicken Broth to the soup (they sell them at Costco so we always have several on hand)
    • For true bone broth you could add water, but we like the rich flavor chicken broth provides
    • Note: we buy unsalted so we can salt to taste once the whole soup is ready
  • Add the whole raw chicken to the broth and let boil. Ensure all parts of the chicken are submerged
    • My sister always thought I was taking about the rotisserie chickens they sell precooked…
  • Once chicken is completed white pull it out and place on a cutting board to let it cool. BE CAREFUL chicken is going to be very hot
  • Once chicken has cooled off (10-15 minutes) pull off the meat from the bones and place it in a bowl. Once chicken is stripped, you can put the meat back into the pot
  • Add 1/2 cups of Rice. We use ancient grain rice because it stays crunchy even after you freeze the soup
  • Season soup with salt. Soup takes a lot more salt that we would like to admit, but considering how many portions it makes, I can understand. Salt to your own taste, but don’t be surprised with how much you use
  • Add a handful of finally chopped fresh Parsley to the soup
  • Turn off the heat to the soup and let it cool. Once soup is at room temperature you can portion it out into containers like these Pyrex glass ones to freeze.shopping

Homemade Chicken & Pesto Pasta

What are you cooking on a Wednesday night? Preston whipped up a homemade pesto sauce! It was so good that I had to share it. Below are some photos to give you an idea of how amazing it was. Disclaimer, the actual noodles were not homemade, but we have made it before-Preston always has to try to make it homemade, but sometimes he decides store bought tastes good enough to save the time making it from scratch.

Forgive me, these are from my awesome iPhone 5. Still rockin the old school phone. I have always wanted to get better at photography and will eventually purchase a “real camera” instead of resorting to iPhone pics. Preston works so quickly that I have to snap them when I can!

To make this recipe you need: fresh basil leaves, pine nuts, olive oil, parmesan cheese, chicken breast, noodles (your choice we switch between linguine and rigatoni) salt to taste. I always recommend pairing it with a glass of wine, but it is not required for the recipe 🙂

Pesto Sauce: 

  • Two tablespoons of Pine Nuts
  • 3 Garlic cloves (we love garlic)
  • 2 cups of basil leaves aka two handfuls
  • 1/2 cup of freshly grated Parmesan cheese
  • 1/2 cup of Olive Oil
  • Pinch of Salt

Pasta:

  • 2 servings of Noodles: Linguine or Rigatoni
  • 2 Chicken Breasts

Blend all of the above until smooth. Afterwards boil pasta until “al dente” or to your liking. We honestly make more pasta than a traditional serving, so it is personal. A traditional serving of long pasta like linguine and spaghetti is supposed to be the size of a quarter when bunched up in your hand (or 2 ounces).

After blending the pesto and while pasta is boiling start cooking the chicken. Preston recommends to salt and pepper the chicken and place olive oil in the pan before cooking. He wanted limited seasoning to have the flavor come through in the pesto instead. A trick in cooking chicken is once it is white halfway through the chicken breast, it is time to flip it over! Preston diced the chicken and let it cool on a cutting board while he tossed the cooking pasta in the pesto sauce. He then added the diced chicken to the pesto coated pasta in the pan before seperating it into each serving.

Once on the plate, he addes another sprinkle of pine of pinenuts and more parmesean as a garnish. Voila! Bon appetite.

 

Pantry Must Haves

Remember that feeling when you move into a new place and realize you have nothing in your fridge? Not even staples like salt, pepper, butter, eggs. I remember when I first moved into my own apartment by myself I realized I didn’t have ketchup. I am not a huge ketchup user, but I had a friend in town and had cooked some type of frozen breakfast bites (shows my cooking skills) that required ketchup and it was never the same. Here on out, I always make sure to buy the “staples” everytime we move.

Now that I am lucky enough to live with a selfproclaimed chef, our list of “staples” has graduated from salt and ketchup. To be honest, Preston is sitting here cringing that I was making frozen breakfast bites for a house guest. We recommend having these on hand if you are learning to cook, trying new recipes, hosting a dinner party, or last minute meal prep for the family. I also use several of these ingredients for “green cleaning.” Below are the Preston approved Pantry Must Haves to always keep on hand that can be used for multiple recipes that we will share:

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  1. Apple Cider Vinegar
  2. Olive Oil
  3. Lemons and Limes
  4. Butter (or ghee if you are palio)
  5. Chicken Stock
  6. Carrots
  7. Celery
  8. Brussel Sprouts
  9. Lettuce (and or spinach). We love living lettuce because it lasts forever!
  10. Garlic
  11. Onions
  12. Chicken (we recommend buying a whole chicken from the butcher-more details coming soon)
  13. Seasoning Spice. One of our go to spices is Tony Chachere’s
  14. Dijon Mustard
  15. Balsamic Vinegar
  16. Coconut Milk
  17. Rice. Our favorite is Basmati
  18. Topo Chico (or any other sparkeling water!)
  19. Beer and or wine (we love French wine as Preston is French!)

We use these ingredients to make cocktails (no I do not mean just pouring yourself a glass of wine!), soups, salads, entrees, and cleaning supplies!

Welcome to Homemade Revival!

Welcome to Homemade Revival! We are a husband and wife real estate team that loves all things home. You can call us homebodies, for sure. But that does not mean we want to be social. Our main desire for buying a home is to have a space to entertain. Of course there are other perks to purchase real estate (which we will go into on other blog posts), but for us, the ability to entertain at home was a top priority.

 

My name is Kelly and I love all things design. I originally went to TCU (Texas Christian University in Fort Worth, TX for those out of state) to study Interior Design. IMG_9106Growing up when the home improvement shows started I remember watching Trading Spaces and realizing that I could make a career out of my passion. I loved rearranging and redecorating my room. My mom (somewhat panicky) remembers leaving me playing in my room as a child and coming back to see I had moved my bed and dresser across the room all by myself. When I was decided on which University to attend to study Interior Design, we laughed when I visited one University that had the dorm room furniture attached to the wall–aka no mid semester rearranging–and knew it was not the school for me. Halfway through college I learned about Marketing and decided to switch my major to Business. This led to spending the last 6 years working at a large corporation trying to following the “logical” side of me to get a good, high paying, stable job. Recently I hit the pause button to follow my heart which lands me here starting this blog while working in the Real Estate industry. Don’t get me wrong, taking this big leap of faith took A LOT of courage and I still play the “shoulda, woulda, coulda” game in my head weekly. BUT I hear my heart screaming at me to follow my passion of being creative through design to make a direct impact on your home.

me

Meet Preston, my husband. He is born and raised in Dallas, TX (but we wont hold that against him). Ironically I wanted to leave Austin and move to Dallas-Fort Worth, and he wanted to go to UT Austin for college. Luckily for me, Preston was not initially accepted to UT, so he went to TCU instead. Not only is he a kind, loving, supportive, and goofy husband, but he loves to cook. Ya’ll I am not kidding, this boy can COOK. And he LOVES it. He once described it as his stress relief to decompress from the day like when I do yoga (or lets face it veg out on social media). We started sharing photos of the meals Preston made with friends and family and that was when we realized people not only love seeing what he can cook, but they also want his recipes. Preston is passionate about all things historic. As a history major he loves to research how things were made and recreate it today. This goes for meals, cocktails, and home and furniture renovation.

Preston and I are both in real estate and we realized how much the average person is scared of decorating their home and hosting a dinner party at their house especially if it involves cooking from scratch. And this is where the blog Homemade Revival was born. We want to help you make your house a home!