Category: This and That

My husband is of the mindset that a good steak needs no sauce. He spent years perfecting “his” perfect steak, and like many men that I know, he’s pretty proud of a steak cooked to perfection.

I will admit that he’s changed me over the years. I went from a well-done kind of gal who now prefers medium-rare to medium.

We were recently at our daughter Savannah’s house when they decided to grill steaks. They were doing a fine job planning and preparing dinner, so I enjoyed being catered to for a while!

Savannah has just recently started to enjoy steaks again. She ate steak as a child, but around those teenage years, she stopped and opted for other proteins. That was how it was until just last year when a friend had her over for dinner and had steak. It was served with a chimichurri sauce, and she’s been hooked ever since.

Unfamiliar with chimichurri myself, she made it to serve with our steaks that evening. The fresh, herby, garlicky, tangy sauce blew me away. How did I go all these years without chimichurri in my life?

I have made it twice since coming home. So far, I have enjoyed this incredible concoction with grilled chicken and with scrambled eggs the next morning!

Since it is new to me, I have only tried it on these handful of items. However, I have been reading about it, and it can be served with any grilled protein.

This recipe makes approximately one cup. Make it at least 5 to 10 minutes ahead of time, but you can make it up to 2 hours ahead. It can be kept in the refrigerator for up to 24 hours, or freeze any leftover sauce in ice cube trays. Once frozen, pop the cubes into a ziplock bag and freeze for up to 2 months. Thaw in the refrigerator. Do no microwave.

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Chimichurri Sauce

Course Side Dish

Servings 1 cup

Author Amye Melton

Ingredients

• 1/2 cup fresh cilantro
• 1/2 cup fresh parsley
• 1/2 large white onion diced
• 1 tablespoon minced garlic
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar (or freshly squeezed lemon juice)

Instructions

• In a blender or food processor, add the cilantro, parsley, onion, garlic, salt, pepper, Italian seasoning, red pepper flakes, oil and vinegar. Pulse a few times, until finely minced. Do not over process into a paste.
• Pour into a bowl, cover and let stand at least 5 to 10 minutes before serving. If you have time make ahead and let it stand for about 2 hours before serving.
• Can be refrigerated up to 24 hours.

My father-in-law’s old pop-up camper once sat out behind the barn. Then, several years ago, honeybees decided to move into it. They camped there, happy and undisturbed, for years.  That is, until we decided we needed to clean up and get rid of that old camper. Greg had a local beekeeper try to help him catch some of the bees, and they were successful at getting a hive or two started, but the bees never completely left the camper. As it turns out, all of those bees did not survive, and we never really learned much about beekeeping.

There is something about the farm that bees like, though, and it never failed; we would end up with bees moving into an empty hive just about every spring. We have had one hive here for a few years, hanging out and doing as they pleased. Greg never had the time to invest in them. 

This past spring, a local farmer called Greg about catching a swarm. That was what it took for Greg to be bitten by the beekeeping bug. Since then, he has cared for his bees like they are his babies and now has three hives.

He has finally harvested honey. It is by far the best honey I have ever had. But, of course, knowing those hard-working bees in the backyard made it makes it even better.

You may have noticed that hot honey is a new trend, and we decided to try some ourselves.  Oh my, why didn’t we think of this years ago? Hot honey is so yummy!! This recipe has to be the easiest recipe I have ever shared but is among my favorites. Try it on fried chicken, shrimp, pizza, hot biscuits, scones, or even steak. The possibilities are endless!

Hot honey will now be a staple at our house!

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Hot Honey

Author Amye Melton

Ingredients

• 1/4 cup honey
• 2 teaspoons Sriracha hot sauce

Instructions

• Combine honey and Sriracha in a microwavable bowl. Microwave on high for a 10-15 seconds, just until hot.
• Remove from microwave and cool slightly. Serve warm. Store in refrigerator.

If you have dogs, then you probably know the price of treats. It’s crazy! I have made homemade treats on and off for years but never really made a habit of it.

I always buy treats made in the USA. However, with a large bag coming in at almost $20, things are changing around here.

Our animals are members of our family, and we all want to take the best care of them. These no-bake treats are easy to make, healthier than purchased treats, and my four-legged friends l💙ve them! Make sure you purchase unsalted, no-sugar-added ingredients for your pups. You can adjust the size of the treats depending on the size of your dog.

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Homemade Peanut Butter Banana Dog Treats

Author Amye Melton

Ingredients

• 1 medium ripe banana mashed
• 1 cup peanut butter melted
• 3 tablespoons coconut oil melted
• 2 1/2 cups old fashioned oats
• 1/4 cup plain greek yogurt

Instructions

• In a large bowl, whisk mashed banana, peanut butter, and coconut oil together.
• Add oats and yogurt and mix well.
• Scoop dough onto a parchment lined cookie sheet using a cookie scoop.
• Store in refrigerator or freezer.

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Homemade Pumpkin Peanut Butter Dog Treats

Author Amye Melton

Ingredients

• 1 (15-ounce) can pumpkin puree
• 1 cup peanut butter melted in microwave
• 3 cups old fashioned rolled oats
• 1/4 cup dried cranberries
• 1/4 teaspoon ground cinnamon

Instructions

• In a large bowl, stir together the pumpkin puree and peanut butter. Add the oats, cranberries and cinnamon and mix well.
• Scoop dough onto a parchment lined cookie sheet using a cookie scoop.
• Store in the refrigerator or freezer.