I love going out to breakfast – probably more than any other meal. You linger over hot coffee and read the newspaper – you never feel like you are being rushed. And while Tony and I had corned beef hash on the brain, we both made good choices. I love the jelly bowl though! I passed on the jelly this time, but if I had my choice – I could eat this by the spoonful!
I got an egg beater omelet with green peppers and feta cheese. It was good, but I wished the green peppers were cooked down a bit more – they were pretty raw. I ate 3/4 of the omelet, 1/2 the hashbrowns and 1 piece of whole wheat toast with butter.
And if you are wondering, I did bring my Chipotle Tabasco with me! 
While eating breakfast, Tony read in the paper about a chimichurri sauce that screamed me. So we went to the grocery store immediately after breakfast to pick up the ingredients I needed. We also stopped at Mendard’s to pick up some herbs to plant – they all looked like ass! So we went to Home Depot and scored. All their herbs were $2.98 a plant.
sage
sweet basil
flat leaf parsley
thyme
my beloved cilantro!
We actually used grass clippings on the bottom, then rounded it out with potting soil.
We ate such a late breakfast that by around 4:30 I was hungry, but didn’t want to eat too much since dinner was too far off. I had about a cup of Tony’s famous pasta salad left over from Mother’s Day – still delicious! (I may have spiked it with Chipotle Tabasco!)
I adapted the Chimichurri sauce from the newspaper because I left out the onions and subbed basil for mint.
Chimichurri Sauce Recipe (printer friendly version here)
Makes 10 servings (1 tablespoon: 76 calorie,s 8.2 fat, .7 carbs, .2 fiber and .3 protein)
Ingredients
| 1 1/2 | garlic clove |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1/4 | teaspoon red chili pepper |
| 6 | tablespoon olive oil |
| 1 1/2 | tablespoons red wine vinegar |
| 1 1/2 | tablespoons fresh lemon juice |
| 1 | cup cilantro |
| 1/2 | cup fresh parsley |
| 1 | ounce fresh basil |
Directions
Put all ingredients in food processor. Pour over 1 tablespoon over grilled steak.
I love these LeCrueset prep bowls!
all the herbs in the processor
This sauce is amazing!! So bright and flavorful! In fact, Hannah was using this as a dip for tortilla chips!
I marinated vegetables on the side.
Tony, the grill master, has taught me about indirect grilling. After searing the steak on both sides, I put it in the middle to finish cooking, while grilling the vegetables and corn on the heat the last few minutes.
The corn wasn’t too bad considering its pretty early in the season! My plate:
if I could have licked my plate to get the last lick of sauce I would have!
We went to two grocery stores and spent a total of exactly $100! Tony loves salmon and I rarely fix it because I don’t like it. I was determined to have it on the menu this week, and splurged on the one fish I do like: Chilean Sea Bass. This will have to be a once in a while treat – Tony’s salmon? $8.99 a pound. My sea bass? $21.99 a pound! My one piece cost $10!
On the dinner menu . . .
- salmon/sea bass with herbed rice and lemon pepper green beans
- pork roast with twice baked potatoes and broccoli
- chuck roast on the grill with garlic mashed potatoes and side salad
- taco burgers with oven fries and green apple truffle slaw (from Food Network magazine!)
- chicken drumsticks with cheddar drop biscuits with cucumber watermelon salad
I have some ideas for breakfast and lunches – definitely making carrot soup and this coconut curry tofu “scallops.”
Alright, off to make breakfast finally! Our weather is gorgeous today – I may have to take Ed to the trails for a walk today!
Breakfast out is my favorite meal of the week too. I love the no pressure feeling!
You have definitely inspired me to start my patio herb garden… Perhaps I’ll go and get the supplies today!
I need to get a basting brush like in your picture! Been saying I want one…but never get one!
I love eating out for breakfasts too….b/c then you usually don’t have to cook again until dinner!
An omelet is usually my go to breakfast meal when eating out. Is there anything you would NEVER put hot sauce on? Just asking out of curiousity.
Ha – maybe ice cream! But I am toying with a chipotle chili chocolate ice cream – you may see that in the near future!
The sage, basil, parsley, thyme, and cilantro look so pretty! Fresh herbs make all dishes taste even better!
Love the grilled steak and veggies! It looks like such a perfect meal!
Chimichurri is good stuff! Had it at an Argentinian steak house when I was in Amsterdam (does that even make sense?!)
We have corn in our stores right now, but I’m pretty sure it’s coming from Florida. I’m holding out until we have local BC corn. That stuff is good!
We go out to breakfast with the the in-laws and brother in law and his wife every weekend. I would also have been all over having corned beef hash…YUMM-O. I also love the jelly dish, however my favorite is Strawberry.
how great to have fresh herbs – i have to replant some basil this year but my rosemary mint and thyme survived the “winter” in los angeles.
Oh, I love going out to breakfast, too! So relaxing. When I was a kid I would literally eat those jelly packets with a spoon as “dessert.”
And that chimichurri sauce…wow. I’ve got to try that!
That herb dressing looks amazing, i am going to give that a try. I just replanted my herbs for the summer, my herbs died on Seattle over the winter.
What a perfect grill-out! I am so excited about corn on the cob season, to me it definitely signifies summer!
Trail walk…sounds so nice, wish I could do the same.
The herbs look good, healthy and strong.
I love that you bring your own sauce to a restaurant!
Having your own herbs is so fun. You don’t even have to worry about using it all up before it wilts, either. Always a pain!
Chimichurri is sooo good, and this reminds me it’s been far too long since I’ve made some! (I really need to get my own herb plants too!)
Chimichurri on steak is AWESOME. I love it! I like making mine with extra cilantro.
Some herbs are perennials so if you plant them in the ground, they’ll come back year after year and get HUGE( sage, thyme, oregano, chives). Parsely is a biannual( only comes back after 1 year). Basil and dill and rosemary needs to be planted every year( although rosemary is a tender perennial, it never lasts for me).
[...] and then by the end of the week wonder what to do with it before it goes bad. I’ve made a chimichurri sauce before and completely forgot how delicious it [...]