Marinated Flank Steak and Roasted Red Potatoes

Grilled Marinated Flank Steak Recipe

Ingredients

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 teaspoon freshly ground black pepper
• 2 pounds flank steak
• Kosher salt
• Freshly ground pepper

Directions

Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.

Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.

When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.

Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak.

Roasted Red Potatoes

Ingredients

• 2 TBSP. Olive Oil
• 2 pounds Red Potatoes, quartered
• 1 TBSP. finely chopped green onion
• 1 tsp. minced garlic
• 1 tsp. dried rosemary, crushed
• 1 tsp. dried thyme
• 1/4 balsamic vinegar
• 3/4 tsp. salt
• 1/4 tsp. pepper

Directions

In a large nonstick skillet, heat oil over medium-high heat.  Add the potatoes, onion and garlic; toss to combine.  Add the thyme, rosemary and nutmeg; toss well.  Cook and stir for 2-3 minutes or until potatoes are hot.  Transfer to a 15 x 10 x 1” baking pan coated with nonstick cooking spray.  Bake at 400 degrees for 25-30 minutes or until potatoes are golden and almost tender.  Add the vinegar, salt and pepper; toss well.  Bake 508 minutes longer or until potatoes are tender.

Black Beans and Rice

Tonight I decided to go with a meatless meal.  I do have to say, my kids looked at it and said “THIS is what we are having for dinner?”  With absolute confidence, I said “Yep!”.  I thought it tasted really good, although I do have to say, I think pork would taste really good mixed in with it too.  Wrapping it up in a corn tortilla would be tasty as well.  However, for a slimmed down, healthy version, this was a great meal.  I also used brown rice.  Just a warning about the brown rice though...it takes an hour to cook and you need extra chicken broth.  I’m writing the recipe for white rice, so adjust your recipe accordingly if you are going to do the brown.  I loved the avocados on top.  A definite must in my opinion.

Ingredients:
Olive oil, for browning
1 large onion, diced
1 TBSP. garlic
1 cup white rice
2 cups chicken broth
2 cans black beans
1 can corn
3 fresh tomatoes, diced
1 can green chilies (I used fire roasted)
1/4 tsp. cayenne
2 tsp. cumin
2 tsp. turmeric
1 tsp. garlic powder
Salt, to taste
Fresh cilantro, to taste

In a frying pan, saute the onion and garlic until crisp tender.  Add the rice and saute until lightly browned.  Add the chicken broth and spices and bring to a boil.  Cover and let simmer until tender.  Add beans, tomatoes, green chilies and cilantro.  Toss and serve.

Rice Pilaf

A light, mild flavored rice that goes with just about anything!  I love the wild rice or brown rice blend, but you can do it with any kind of rice.  

1 1/4 cups rice
1 cup water
1/4 cup dried onions
1 tsp. salt
1 can (14 oz.) chicken broth
Frozen peas and carrots
Pepper to taste

Directions:
Brown the rice in a little olive oil until lightly browned.  Add 1 cup water, salt, dried onions and chicken broth.  Bring to a boil and cover with a lid.  Then turn down to a simmer and simmer on low until almost done.  Add frozen vegetables.  Serve.

Grilled Zucchini

I LOVE grilled vegetables.  Here is a quick easy way if you are in a hurry and just want something flavorful and easy.

Ingredients:
Zucchini
Italian Salad Dressing

Directions:
Marinate your zucchini in italian salad dressing.  Lay right on the grill grates and grill until tender crisp.

Really Good Macaroni and Cheese

I really don't normally make too many things with pasta, but if you are looking for a great macaroni and cheese dish, you've found it!  I can't claim that it's healthy, but I will tell you it's heavenly (if you like macaroni and cheese).

Ingredients:
1 16oz. box pasta, cooked according to directions
1/4 cup butter
1/4 cup flour
4 cups milk
3/4 tsp. salt
1 1/4 tsp. tobasco sauce
1 cup Gruyere cheese, shredded
1 cup sharp cheddar cheese, shredded

Bread Crumb Topping:
1/2 cup butter
1/2 cup bread crumbs
1/2 tsp. tobasco sauce

Directions:
Melt butter in a saucepan over medium heat.  Stir in flour until blended smooth.  Gradually add in the milk, salt and tobasco sauce and whip until smooth.  Cook until thickened and smooth, stirring often.  Gradually add in cheese and stir until melted together.  Pour over cooked pasta and mix lightly.  For the Bread Crumb Topping:  Melt butter, stir in bread crubs and tobasco sauce.  Sprinkle on top of pasta.  Bake in the oven at 350 for 15 minutes.

Easy Refried Beans

Yesterday was a busy day, but with it being Cinco de Mayo, we still had to celebrate in some small way!  I  always love using my crockpot when I can.  It saves so much time!  Making these refried beans was no exception.  Dump all the ingredients in your crockpot in the morning, turn it on high.   Let it cook until dinner and right before serving just mash them up.  Yum!  And much better than from a can!

Ingredients:
1 onion, chopped
3 cups dry pinto beans, rinsed well
1/2 fresh jalapeno pepper, seeded and chopped (if you like them with a kick, add the whole pepper)
2 TBSP. minced garlic
4 tsp. salt
1 1/2 tsp. pepper
1/4-1 tsp. cumin, depending upon how much you like cumin.  (I used 1/4)
8 cups water

Place everything in your crockpot, stir.  Put the lid on, turn it on and your work is pretty much done.  Mash the beans prior to serving.  I added a little monterey jack cheese as well.

Classic Caesar Salad

I love a good salad.  Here is a yummy version of a classic caesar salad.  When tasting the dressing, it may taste a tad mustardy, but leave it.  It tastes heavenly mixed on the salad.  I made homemade croutons with the salad, which tasted heavenly.

Ingredients:
1 large egg
1 tsp. worcestershire sauce
3 TBSP. fresh lemon juice
1 tsp. minced garlic
1 pinch salt
1/2 tsp. pepper
1 1/2 tsp. anchovy paste
1 tsp. capers
3/4 tsp. dijon mustard
1/3 cup olive oil
2 heads romaine lettuce
tomatoes
green onions
1/3 cup parmesan cheese
croutons (recipe to follow)

Directions:
In a pint jar, mix the worcestershire sauce, lemon juice, garlic, salt and pepper, anchovy, mustard and capers in a bowl.  In a small sauce pan, bring water to boiling.  Take your egg and place in the boiling water for 45 seconds to coddle the egg.  Remove and cool slightly.  Crack egg into your jar.  Whisk until smooth.  Now for adding the oil.  DO NOT JUST DUMP.  SLOWLY add the oil in a steady stream while constantly whisking.  If you add the oil too quickly, the dressing will separate.

CROUTONS:
2 cups of cut up baguette.  I use kitchen shears to cut into 1/2” cubes.  Put in a ziploc bag with minced garlic, a little salt and just enough olive oil to lightly coat.  Spread the coated cubes onto a baking sheet and bake at 400 until they are golden (about 10 minutes).

Roasted Asparagus

A quick, easy and healthy side dish.  When my kids were young, I labeled vegetables as items to help them get excited about eating them.  As they’ve gotten older, it still seems to stick.  When I serve broccoli, they still exclaim “yum, we are having trees for dinner!” or “can I please have more clouds? (cauliflower)”.  These, are our yummy palm trees!

Ingredients:
Asparagus
1 1/2 TBSP. olive oil
1/2 tsp. kosher salt (or 1/4 tsp. regular table salt)

Directions:
Wash asparagus and snap ends of asparagus off.  Some people peel their asparagus.  I don’t.  I like it just as is.  Take the asparagus and place in a ziploc bag with the olive oil and salt and shake to coat.  Spread out on a tinfoil lined cookie sheet and bake at 425 for 10-15 minutes depending upon the thickness of your stalks.

Garlic Parmesan Biscuits

This have a buttery crisp outer layer with a flaky middle.  A perfect compliment to any meal.  Time it right so that you serve them right out of the oven.

Ingredients:
1 1/2 cups flour
1/2 cup cornmeal (I used yellow)
1/2 tsp. sea salt
2 tsp. baking powder
1 tsp. baking soda
1/2 stick butter, cut into 1/2” cubes
2 cups grated parmesan
1/2 cup finely chopped green onions
3/4 cup buttermilk
1/3 cup olive oil

Directions:
Preheat oven to 400.  Line a baking sheet with parchment paper to prevent sticking.  In a bowl, combine the flour, cornmeal, salt, baking powder, and baking soda.  Add the butter.  Using your hands or a pastry blender, work the butter into the flour until it resembles a coarse meal.  Stir in the parmesan and green onions.  Add the buttermilk and olive oil.  Stir until the mixture forms a dough.  Drop the dough onto the prepared baking sheet in equal sized pieces.  Bake for 18 minutes until golden.

Italian Salad Dressing

A classic Italian Salad, similar to that of Olive Gardens....however, I, personally like this one better! Ingredients:
lettuce mixture
1 can of black olives, sliced in half
Red onion, sliced
Large croutons
Banana peppers
Roma tomatoes

Dressing:
1/2 cup mayonaise
1/3 cup white vinegar
1 tsp. vegetable oil
2 TBSP. corn syrup
2 TBSP. parmesan cheese
2 TBSP. romano cheese
1 clove garlic
1/2 tsp. italian seasoning
1/2 tsp. parsley flakes
1 TBSP. lemon juice
1 TBSP. sugar

Directions:
Mix the dressing ingredients in a blender until well mixed. Toss over the salad. Sprinkle with freshly grated parmesan cheese and fresh ground pepper.

Italian Risotto

The kids all raved over this one! Very creamy and flavorful, almost just melts in your mouth.Ingredients:
2 TBSP. butter
1 medium onion, chopped
1 cups Arborio rice
1/2 cup white wine
2 sprigs of thyme
7 cups chicken stock, hot
4 TBSP. butter
1 cup freshly grated parmesan cheese
Salt and pepper, to taste

Directions:
In a 12 to 14-inch skillet, heat the butter over medium heat. Add the onion and cook until translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a spoon until toasted and opaque, 3 to 4 minutes. Add the wine to the toasting rice ensuring that it is all cooked off before you add any stock. Add a 6-ounce ladle of the chicken stock and cook, stirring, until it is absorbed. Add in two sprigs of thyme. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15-20 minutes. Remove the thyme. (See Note Below) Remove from heat and stir in the butter and cheese until well mixed. Season to Taste with salt and pepper. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Mushroom Hazelnut Salad

This is a very flavorful salad. The mix of the warm, sauteed mushrooms and almonds gave it a classy taste. I LOVED it! Next time I am going to try adding a little bacon.

Dressing:

4 TBSP. Olive Oil

1 TBSP. Red wine vinegar

1 TBSP. fresh Tarragon, chopped coarsley

2 garlic cloves, minced

1/4 tsp. honey

salt and pepper to taste

In a small skillet, over medium heat, saute the mini bella mushrooms in 1 TBSP. olive oil. Remove from pan. Add the almonds and toast until browned. Toss in with your salad mix and toss with the dressing.

Summer Bean Salad

This is a great bean salad. Perfect for a barbecue. It keeps well in the fridge. I love it! It tastes fresh and light. Ingredients:
1 medium green bell pepper
1 medium red bell pepper
1 cup cubed, browned ham
2 Tbsp. vegetable oil
2 cups chopped onion
6 cloves garlic, minced
2 15-oz. cans white kidney beans, rinsed and drained
2 15-oz cans red kidney beans, rinsed and drained
4 TBSP. yellow mustard
4 TBSP. cider vinegar
4 TBSP. pure maple syrup
2 TBSP. worcestershire sauce
crushed red pepper, optional
fresh oregano leaves, optional

Brown the ham in the 2 TBSP. vegetable oil. Add garlic and onion and saute until tender. Rinse the beans and chop the peppers and mix all together in a bowl. Add mustard, cider vinegar, maple syrup and worcestershire sauce. Make the day before.

Strawberry Spinach Salad

This is one of our favorites. I love it in the summer!

Ingredients:

2 TBSP. butter

1 1/2 cups pecan halves

1 cup sugar

Fresh spinach

2 cups thinly sliced celery

1 pint fresh strawberries, sliced

Dressing:

1/3 cup white vinegar

1/4 cup sugar

3 green onions, chopped

3/4 tsp. salt

1 tsp. dry mustard

1 cups vegetable oil

1 1/2 TBSP. poppy seeds

Directions:

In a saucepan, melt butter and sugar and add pecan halves. Cook until sugar is dissolved. Pour out onto a lightly greased piece of tinfoil. Let cool.

Wash spinach, celery, strawberries and red onion and cut up and put in a bowl. Add sugared pecans and toss with dressing.

Dressing: Place first five ingredients in a blender and process until smooth. Slowly add oil and mix until creamy. Remove and add poppy seeds. Chill. Toss with salad right before serving.

Holiday Jello

Perfect for any patriotic occasion! Perfect for any summer potluck salad. If you don't want the patriotic theme, just sprinkle sliced fruit on top. It's so good, it could be dessert. 1 qt. strawberries
1 1/2 cups boiling water
1 pkg. large jello or 2 small pkg. (red color)
Ice Cubes
1 cup cold water
1 pkg. pound cake, cut into 10 slices
1 1/3 cups blueberries, divided
2 pkg. (8 oz. each) Cream cheese, softened
1/3 cup sugar
1 tub (8 oz) cool whip, thawed

Instructions:
Slice 1 cup of strawberries; set aside. Halve remaining 3 cups strawberries, set aside.
Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened (consistency of egg whites)
Line bottom of 13x9 dish with cake slices. Add sliced strawberries and 1 cup of blueberries to thickened jello. Stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm.

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Gently stir in whipped topping. Spread over glatin. Arrange strawberry halfes on cream mixture for "stripes" of flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for "stars". Store in refrigerator.

My New Favorite Rice

This has now become my new favorite rice!
Ingredients:
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions
1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Our Families Favorite Cornbread

This is a sweet cornbread. We love it. Ingredients:

1 cup flour

1 cup yellw cornmeal

2/3 cup white sugar

1 tsp. salt

3 1/2 tsp. baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

Preheat oven to 400. Melt 2 TBSP. butter in the bottom of an 8x8 square baking pan (double recipe for a 9x13 pan).

In a large bowl, combine flour, cornmeal, sugar, salt and baking poder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. If using a glass pan, lower heat to 375.

Almond Crusted Halibut and Lemon Rice Pilaf

This was Warren's birthday dinner and I do have to say....it was delicious! There are quite a few steps to the sauce, but boy is it worth it! Of course, after having made it, it was hard to completely enjoy guilt-free, as there is so much butter in the sauce! It won't be a frequent meal at our house, but I DEFINITELY will save it for special occasions. I recommend you double the sauce because it is THAT good! Warren recommends you triple!

The Rice Pilaf is a basic recipe that I use all the time and I just adapt it for whatever flavor I'm craving at the moment. I've made it spicy, lemony, garlicy, etc. Tonight's flavor of choice....lemon.

Ingredients
1/3 cup dry white wine
2 tablespoons cider vinegar
2 tablespoons minced shallots
1 sprig fresh thyme
1 bay leaf
1/3 cup heavy cream
10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
3 tablespoons chopped fresh chives
2 teaspoons fresh lemon juice
salt and pepper to taste
6 (6 ounce) fillets halibut
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1/4 cup fresh bread crumbs
2/3 cup minced blanched almonds
1 tablespoon unsalted butter, melted
1 egg, lightly beaten

Directions
Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.

Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.

RICE PILAF:
2 cups white rice (preferably long grain) (or brown, if your family will eat it)
2 teaspoons olive oil
1/2 cup chopped onion - green onion (or yellow onion)
1/2 cup chopped celery
4 cups chicken broth (I use bouillon and water). You can also use vegetable broth as an option
2 tsp. seasoning (this is where I change the recipe) I used the tequila lime seasoning from Cabela's - makes for a yummy lemon rice pilaf!
1/4 teaspoon ground pepper
1/8 teaspoon cayenne or more depending upon your family
Garlic, optional


Method
Brown the rice, onions and celery in the olive oil. Add the four cups broth and seasoning and bring to a boil and then simmer for 20 minutes until rice is done. Fluff with a fork.