Ribeye w/Mushroom Sauce

I LOVE the flavor of these steaks with the Mushroom Sauce. 

Ingredients:
Ribeye Steaks
Kosher Salt
Garlic
Pepper
16 oz. Cremini or Portobella mushrooms, thinly sliced
1/2 tsp. salt
1 1/2 cups balsamic vinegar
4 TBSP. butter
2 tsp. thyme, crushed

For the steaks, dry with a paper towl and lightly season both sides of the steaks with kosher salt and fresh garlic and rub it into the steak.  Place salted steaks in the fridge for at least 2 hours prior to grilling.  Remove from fridge 30 minutes before grilling.  Trim off 1/2 inch from the tip of each steak and mince up.  Save for the mushroom sauce.  Brush each steak with olive oil 10 minutes before grilling.  Heat the grill up to about 600 degrees.  Flame the steaks for one minute on each side, using a fresh part of the grill when you flip it.  This will trap in the juices and it makes nice lines on the steak too.  Then move to the upper rack and finish cooking while not on direct heat.  Remove the steaks when done and let them rest for 5 minutes prior to serving.

To prepare the mushroom sauce, add the minced raw steak and a little olive oil.  Brown.  Add the sliced mushrooms and a little salt.  Saute until mushrooms are tender.  Remove mushroom mixture.  Add balsamic vinegar and turn the heat to a medium, high heat.  Cook until it is reduced to about 1/2 cup left in liquid.  Add butter, thyme and mushroom mixture.  Top steaks with the mushroom sauce and serve.

Bacon-wrapped Teriyaki Shiskabobs

These bacon-wrapped teriyaki shiskabobs are a great summer dinner.  I love them served with brown rice and a salad.  The flavor has just a hint of sweetness.  The leftovers keep in the fridge and they taste good diced up on a cheese quesadilla for lunch the next day.  I always use the pre-cooked bacon, but that is because my bacon has to be crisp.  If it chews, its undercooked for my liking.  Brush olive oil on the kabobs a few minutes prior to cooking.  Then flame cook them on each side and they will cook up fast.

Ingredients:
1/2 cup soy sauce
1/2 cup cider vinegar
4 TBSP. honey
4 TBSP. oil
mushrooms, cut in half (unless they are small), I prefer portobella
green onions, chopped
onions, sliced in wedges
6 chicken breasts, cut into chunks
bacon
pineapple (I used fresh and brushed a honey glaze on them, but you can leave them plain)
skewers

Directions:
In a large bowl or ziploc bag, mix together the first four ingredients.  Add the chicken chunks, mushrooms, onions, peppers.  Marinate at least one hour, but all day is the best.  Skewer right before grilling.  If using wooden skewers, pre-soak them in water for at least 30 minutes so they don’t catch on fire.

Garlic Wet Rub

I’m finally posting this recipe for one of my favorite rubs.  I love it on pork and beef.  You can double the recipe and marinate in the first batch and then baste on the second batch while cooking, but if you don’t want to spend the time marinating it, you don’t have to.  Just baste it on heavily while grilling and keep basting it on.  I get hungry just thinking about it!  It’s also great if you cut up the meat and marinate peppers and onions and do shiskabobs.  You can also bacon wrap the steak if you want.  

Ingredients:
7 1/2 tsp. minced garlic
2 1/4 tsp. salt
3 TBSP. olive oil
1 1/2 TBSP. lemon juice
3 tsp. worcestershire sauce
3/4 tsp. pepper

Put all the ingredients in your blender and blend to a liquid paste.  Baste while grilling.

Fajitas

This is my all-time favorite recipe for fajitas.  The marinade makes a really flavorful meat.  SO tasty!!

Ingredients: 

1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon mesquite liquid smoke
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
Flank steak

Reserve for Later:
2 tablespoons water
1 teaspoon soy sauce
1/2 teaspoon lime juice
1 dash salt
1 dash black pepper
1 tablespoon olive oil 

1 large Spanish onion, sliced thin 
1/2 green pepper, sliced thin 
1/2 red pepper, sliced thin 
1/2 yellow pepper, sliced thin

Combine the lime juice, water, oil, garlic, soy sauce, salt, liquid smoke, peppers, and steak in a ziploc bag, cover, and refrigerate overnight.  Discard leftover marinade.  Grill meat over medium flame 4-5 minutes on each side. Cut meat into thin strips.  Set aside and keep warm.

Combine the 2 Tbls. water, soy sauce, lime juice, salt, pepper and olive oil.
set aside.  Cook onion and peppers in oil until crisp tender.  Remove from heat.  Pour reserved mixture over onions and peppers.  Combine meat, onions, and peppers.  Serve with warm tortilla, guacamole, sour cream. 

Garlic Wet Rub

I made up this garlic rub tonight to try on our steak. It was SO yummy! Apply it heavy, because there is no such thing as too much! (okay, so my opinion anyway!). Sorry, I don't have a picture of this one! We tried some of the leftovers on salmon the next night. It was great too. If you love garlic, you should love this.

7 1/2 tsp. minced garlic
2 1/4 tsp. salt
3 TBSP. olive oil
1 1/2 TBSP. lemon juice
3 tsp. Worcestershire sauce
3/4 tsp. pepper
Steak

Put all of the ingredients in your blender and blend to a liquid paste. Baste on your meat while grilling.

Glazed Pork

This is a great tasting glaze! We followed the instructions as they are written here, but I have to tell you, for me the flavor wasn't quite strong enough. So I actually took the pork chops and dumped the glaze on top in a pan and covered it with tinfoil and baked it in the oven on low heat 225 for an hour just to tenderize it further and soak up more of the glaze. It was delicious. Next time I'm just going to dump it right in my crockpot and cook it over a pork roast. I think it would be great on chicken too. Ingredients:
1 cup brown sugar, firmly packed
1 cup apple juice
8 tablespoons vegetable oil
2 tablespoon soy sauce
1 teaspoon ground ginger
salt and pepper to taste
4 teaspoons cornstarch
1 cup water
6 boneless pork chops

Directions
1. Preheat an outdoor grill for high heat.
2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Rosemary Grilled Chicken Kabobs

I decided to try a new recipe for dinner tonight. We all gave it a thumbs up. I have decided I'm definitely in love with grilling my veggies. Tonight I just made up my own rub, with some brown sugar, salt, pepper, rosemary, thyme and basil. It was really good. The rice is a mushroom rice...one of my favorites to make. It's just that basic rice recipe, only with more garlic, onion, mushrooms and some thyme. I did learn one thing...the leftovers for the shiskabobs taste really good the next morning in an omelette! Same goes for the steak shiskabobs. Ingredients:
1 cup olive oil
1 cup ranch salad dressing
6 TBSP. Worcestershire sauce
2 TBSP. minced fresh romsemary or 1 tsp. dried
4 tsp. salt
2 tsp. lemon juice
2 tsp. white vinegar
1/2 tsp. pepper
2 TBSP. sugar
Chicken Breasts
Green pepper
Red Pepper
Onion
Mushrooms

In a ziploc bag mix together all the incredients for the marinade. Let stand for 10 minutes to allow the flavors to absorb. Dump have the marinade in another ziploc bag and add the cut up veggies to it. In the other bag, put the cut up meat. Let marinate at least six hours.

Thread the chicken and veggies on your skewers. Lightly oil the grill. Grill skewers for 8 to 12 minutes. Don't over grill!

Grilled Flank Steak

This is a really yummy recipe for grilled flank steak. Marinate it overnight for best flavor. It cooks up really fast. You basically just have sear it on both sides. You want it to have a slight pink line in the middle (this one could of come off the grill a bit sooner, but it was still good). Then you cut it on a pretty sharp angle. It's got really great flavor.

Cut the mean 1/4 inch deep cross grain, 1" apart and marinate. Sear on grill both sides, serve a little pink.

Marinade Ingredients:
1/3 cup olive oil
2 cloves garlic, minced
2 TBSP. red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 tsp. pepper

As your grilling, lightly sprinkle on some kosher salt, if you like. I think the soy sauce gives it enough salt flavor, but I'm careful with salt.

Shiskabobs and Grilled Veggies

I'm not really great at taking pictures of the food. I promise you...it tastes better than it looks! This recipe for the marinade for shiskabobs I got from my sister-in-law Denise. We love it so much though, so it's a regular around here. It sure tasted yummy tonight! I usually use top sirloin, but I have used more expensive cuts as well. With as long as it marinates, I think top sirloin is great! Tonight I bought some zuchinni, summer squash, asparagus, sweetpotatoes, and butternut squash and grilled them. They were delicious! My favorites were the asparagus and the sweet potatoes, but all the vegetables tasted delicious. Marinade Ingredients:
1 1/4 cup vegetable oil
10 TBSP. cider vinegar
4 tsp. onion powder
5 tsp. celery salt
3 tsp. garlic salt
2 tsp. minced garlic
1 tsp. salt (I prefer kosher)
5 tsp. oregano leaves
2 1/2 tsp. pepper
5 TBSP. prepared mustard
5 small bay leaves

Bring all the ingredients to a boil, stirring well and pour 1/2 mixture over your cut up steak and refrigerate overnight (I usually just do the morning of). The remaining mixture pour over chopped vegetables (onions, peppers, mushrooms). Place on skewers before grilling and grill.

Grilled Vegetables:
Sliced Vegetables (sweet potatoes, zucchini, summer squash, butternut squash, asparagus)
2 TBSP. olive oil
2 TBSP. McCormick Vegetable seasoning (Perfect Pinch)?

Slice the vegetables long and thin. Put in a ziploc bag and toss to coat. Grill.