Balsamic Marinated Flank Steak

Flank steak is one of the best cuts of beef for marinating and grilling. It is relatively lean so it takes to a marinade well. I think it isn’t used as much as let’s say a sirloin but it can be just as flavorful. Just make sure to cook it to a medium rare and cut it across the grain or you will end up with a very tough cut of meat.

This recipe is simple and easy and made with ingredients you probably already have on hand. Just make sure you start it marinating first thing in the morning for the grill that night. Overnight is ok too.

Here’s how I made it
Serves 4
Ingredients

1 3lb flank steak
2/3c balsamic vinegar
3/4c olive oil
2 cloves garlic smashed
2T stone ground mustard
1T fresh oregano leaves torn
1T rosemary leaves
1t kosher salt
1/2t pepper

In a large ziploc baggie, add all ingredients except steak. Mix well. Add the steak and massage the marinade all over it. Place in the fridge, turning every couple of hours for at least 8 hours.

Remove from the bag and dry with paper towels. You don’t want to grill a wet piece of meat or you will steam instead of grill it. Grill over medium high heat about 4 minutes per side. Don’t overcook. Let rest 10 – 15 minutes before slicing against the grain.

You can serve this alone or make it into a sandwich, tacos, burritos, etc.

7 Layer Burger

I love taking a recipe that makes one thing and turning it into something totally different. That’s exactly what I did with my 7 Layer Burger. I took the idea of the 7 Layer Dip and basically added a burger and a bun. I had leftover refried beans and hamburger buns that I had to use before they went bad but couldn’t figure out how exactly they work together. Then I thought well you use ground beef and refried beans in the 7 layer dip why wouldn’t it work in a burger and who doesn’t love a burger.

This is a real quick and easy recipe everyone should love. You can always substitute ground chicken or turkey. Here’s how I made it…..

Ingredients
1 1/2 lb ground beef (I use 80/20)
2t chili powder
1t cumin
1t garlic powder
1/2t onion powder
1t dried oregano (I use Mexican but regular is fine)
1c refried beans
4 slices extra sharp cheddar cheese
Tomato slices
Onion slices
Pickled jalapenos
1 avocado
1/4c sour cream
1/4c mayo
Salt and pepper
4 hamburger buns

In a bowl mix the ground beef with the chili powder, cumin, garlic and onion powders and oregano. Shape into four patties. Heat a cast iron pan or grill to medium high heat. Season the patties with salt on both sides. Cook the patties about 4 minutes per side for medium rare to medium depending on thickness. Once they are flipped, add the cheese to melt. Meanwhile, mix the avocado, sour cream and mayo together. When the burgers are done, toast the buns while they rest and heat the beans. On the bottom bun, spread a layer of beans, then the burger with cheese, jalapenos, tomato, onion and on the top bun spread a layer of the avocado spread. Enjoy!

East Meets West Grilled Chicken

I love grilled chicken, especially grilled thighs. The only bad thing about grilling thighs are the flame ups so I remove the skin first. I know, that’s the best part of the grilled chicken but if you use thighs, they always remain moist, skin or no skin. It is also healthier for you without the skin. Trust me you won’t miss it.

This recipe combines the flavors of the far east with the grilling flavors of the west. I love asian flavors especially when grilling. Chicken tends to be pretty bland in flavor but when paired with hoisin, honey and orange, it makes the chicken come alive. Make sure you plan ahead because you will want to marinate the chicken for about an hour before putting it on the grill.

Make sure to get the kids involved. They could make the marinade and pour it over the chicken. Here’s how I made it…..

Ingredients

8 bone in skin off chicken thighs or you can use boneless skinless chicken breast
2T orange juice concentrate frozen
1T canola oil
2t dijon mustard
2T soy sauce
1/2t red pepper flakes
1/4c hoisin
2T sambal or chili paste
2T honey
Salt and pepper

Place the chicken in a dish and season with salt and pepper. In a small bowl, combine the orange juice concentrate, oil, dijon, soy sauce, and the red pepper flakes. Pour over the chicken and let it marinate for an hour. Meanwhile, in a small bowl combine the hoisin, sambal, and honey. Preheat the grill. Take the chicken out of the marinade and let the marinade drain off the pieces. Place them on a medium hot grill meat side down and brush the glaze on the chicken. Halfway through cooking, about 8 minutes or so, turn the chicken over and brush with the glaze. Continue to cook about 8 more minutes or until the chicken is cooked through. Let rest 5 minutes.

I served it with fried rice, green beans and an asian slaw.

Grilled Pork Chops with Peach Salsa

Since today is the first day of summer, I’m giving you an easy, delicious recipe for spiced grilled pork chops with a summery peach salsa. It’s a cinch to make and you can have dinner on the table in no time. Serve it with grilled vegies and a quick potato or macaroni salad and your dinner is complete. Here’s how to make it….

Ingredients

4 boneless pork chops
1t chili powder
1/2t chipotle chili powder unless you want it spicier
1t garlic powder
1/2t dried oregano
1/2t onion powder
1/2t paprika
1t salt
1/2t pepper

Mix all the seasonings together and rub the pork chops on both sides. Let rest while you make the salsa.

Salsa
3 peaches just under ripe halved
1/2 red bell pepper diced
1 serano or jalapeno pepper diced
1/2 small red onion chopped
1/4c chopped cilantro
Juice of half of a lime
Salt and pepper

Grill the sliced peaches over direct medium heat until just softening. Cool to handle and chop. Add the peppers, onion, cilantro, juice, salt and pepper. Let rest while grilling the chops. Place the chops on the grill over medium heat until cooked to 140 – 145. Top with the salsa.

Recipes for the week of June 20

Monday

Chili Glazed Pork Chops

Macadamia Rice

Roasted Asparagus with Parmesan Garlic Crumbs

Peach Salad with Raspberry Vinaigrette

Tuesday

Lemon Pea Risotto

Apple Walnut Salad

Crusty Bread

Wednesday
Herbed Lamb Chops

Roasted Herb Potatoes

Grilled Zucchini with Parmesan

Orange, Onion and Rosemary Salad

Thursday

Clam Spaghetti

Steamed Artichokes

Caesar Salad

Garlic Bread

Friday

Mixed Grill

From the Fridge Pasta Salad

Monday

Chili Glazed Pork Chops

Ingredients –

4 bone in pork chops

1/4c soy sauce

2T sweet chili sauce

1/4c water

1 clove garlic minced

1t onion powder

1″ ginger grated

1T honey

Salt and pepper

Season the chops with salt and pepper. In a small pot over medium heat combine the soy, chili sauce, water, garlic, onion powder, ginger and honey. Bring to a simmer and reduce by half till it becomes a syrup. Over direct high heat, grill the chops 3 – 5 minutes per side depending on thickness. Brush the chops with the glaze while grilling. Let rest 5 minutes before serving.

Macadamia Rice

Ingredients –

1c jasmine rice or white rice

1 bunch green onions thinly sliced

2/3c roasted macadamia nuts chopped (you can substitute the nuts for a diff kind)

1/2c pineapple diced small

1/4c cilantro

1c water

Salt and pepper

Rinse the rice until the water is no longer cloudy, usually twice. Add the rice to a saucepan and add the water, salt and pepper. Bring to a boil, cover and reduce the heat to a simmer. Cook until tender, 15 – 18 minutes. Fluff with a fork and cover. Let stand 10 minutes. Add the scallions, nuts, pineapple, and cilantro. Season with additional salt and pepper if needed.

Roasted Asparagus with Parmesan Garlic Crumbs

Ingredients –

1/4c panko bread crumbs

1/4c parmesan cheese

2T olive oil

1 clove garlic minced

1 bunch of asparagus trimmed

Salt and pepper

Heat the oven to 400. Combine the crumbs, cheese, 2t of the oil, and garlic in a casserole dish big enough to add the asparagus to. Bake the crumb mixture 10 – 12 minutes until brown. Stir and watch closely that it doesn’t burn. Place in a bowl. Place the asparagus on a baking sheet and drizzle with remaining oil. Season with salt and pepper and bake till tender 10 – 15 minutes. Sprinkle with crumb mix.

Peach Salad with Raspberry Vinaigrette

Ingredients –

1 large peach

1/4c feta cheese

1/4c sliced red onion

1/4c toasted almonds

1 head of romaine lettuce chopped

2t raspberry balsamic vinegar

2t olive oil

Salt and pepper

Place the romaine in a bowl. Top with the sliced peach, cheese, onion and almonds. In a small bowl mix the raspberry balsamic vinegar with the oil and season with salt and pepper. Pour over the salad.

Tuesday

Lemon Pea Risotto

Ingredients –

1c arborio rice

2T olive oil

2T unsalted butter

1/2c onion chopped

1 clove garlic minced

1/4c white wine

3c chicken stock heated

1/4 – 1/2c parmesan cheese

Salt and pepper

1c frozen peas defrosted

Zest from 1 large lemon

In a large sauce pan, heat the oil over medium heat. Add the onion, garlic, salt and pepper and cook till soft, 5 – 7 minutes. Add the rice and toast for 3 – 4 minutes. Add a little oil if too dry. Deglaze with the wine and cook until absorbed by the rice. Add 1c of the chicken stock, stir and cook until the stock is absorbed. Add another cup of stock and cook till absorbed. Add the final cup and cook till a tiny bit of stock remains. Add the peas, zest, butter and cheese. Stir to combine. The rice should be tender and creamy.

Apple Walnut Salad

Ingredients –

1 large fuji apple sliced

1/2c toasted walnuts

1/4c blue cheese crumbles

1/2 head of iceberg lettuce

1 small shallot minced

2t dijon mustard

3T red wine vinegar

1/2c olive oil

Salt and pepper

Place the lettuce in a large bowl. Top with the walnuts, cheese and apple. In a small bowl whisk together the shallot, mustard, vinegar, salt and pepper. Slowly drizzle in the oil till combine. Pour over the salad.

Wednesday

Herbed Lamb Chops

Ingredients –

8 bone in loin chops

2 cloves garlic minced

2T olive oil

3T fresh rosemary minced

2T fresh mint

1T balsamic vinegar

Salt and pepper

In a small bowl, mix the garlic, oil, rosemary, mint, vinegar, salt and pepper. Let stand for 10 minutes. Brush the paste on both sides of the chops. Grill over direct medium heat till desired doneness, 4 – 5 minutes per side.

Roasted Herb Potatoes

Ingredients –

1 lb of small red potatoes or fingerling potatoes halved

2T olive oil

1/2c of fresh herbs, thyme, dill, parsley, basil and tarragon

Zest from 1/2 lemon

Salt and pepper

Heat oven to 425. Place the potatoes on a baking sheet, drizzle with1 1/2T oil, salt and pepper. Toss to combine. Roast for 25 – 30 minutes turning once till tender. Place in a bowl, drizzle with remaining oil and toss with the fresh herbs and lemon zest.

Grilled Zucchini with Parmesan

Ingredients –

4 medium zucchini sliced in half lengthwise

1T olive oil

Parmesan cheese

Salt and pepper

Drizzle with zucchini with oil and season with salt and pepper. Grill over direct medium heat 6 – 10 minutes. Sprinkle with cheese.

Orange, Onion and Rosemary Salad

Ingredients –

3 oranges sectioned

1 small red onion sliced thinly

1t fresh rosemary minced

2T olive oil

Salt and pepper

In a bowl, place the orange and onion and toss with the rosemary, salt and pepper. Add the olive oil and toss once more.

Thursday

Clam Spaghetti

Ingredients –

1 box spaghetti

2 cans chopped clams

1/4c white wine

3 cloves garlic minced

2T olive oil

Salt and pepper

Parmesan cheese

Heat the oil over medium heat and add the garlic. Cook till fragrant, 1 minute. Deglaze with the wine and reduce by half. Drain one of the cans of clams and add both cans. Season with salt and pepper and reduce by half. Add the spaghetti to the pan. Top with parmesan cheese and toss to coat about 1 minute. Serve with additional cheese.

Steamed Artichokes

Ingredients –

4 artichokes trimmed

Place the artichokes in a microwave safe dish. Add 3T water and cover with plastic wrap. Microwave for 12 – 15 minutes until tender. Serve with balsamic vinegar and olive oil.

Caesar Salad

Ingredients –

1 head romaine chopped

1/2t anchovy paste

1t dijon mustard

1T lemon juice

1t worchestershire sauce

Olive oil

Salt and pepper

Parmesan cheese

Croutons

In the bottom of a large bowl, whisk together the paste, mustard, juice, worchestershire sauce, salt and pepper. Slowly drizzle in the olive oil to taste about 1/4c. Add the romaine and toss to coat. Sprinkle with the cheese and top with croutons.

Ingredients –

1/2 loaf french baguette sliced into 1/4″ slices

1 garlic clove

Olive oil

Mozz cheese shredded

Parmesan cheese

Heat the oven to 400. Drizzle the bread with oil. Bake just till crispy. Remove and rub with the garlic. Top with the cheeses. Put it bake in the oven and bake till the cheese melts.

Friday

Mixed Grill

Ingredients –

You can do a mix grill with any meats you like. This is what we did. The chicken was marinated with a honey mustard curry. I’ll put the recipe after.

1 flank steak seasoned with grill seasoning (McCormicks)

4 bone in chicken thighs

4 chicken legs

8 sausages (your choice)

3 bell peppers assorted

4 ears of corn husked and halved

Butter

Parmesan cheese

Chili powder

Olive oil

Assorted mustards

Honey Mustard Curry Marinade

1/2c dijon mustard

1/4c honey

2T olive oil

1t lemon zest

2T lemon juice

2t curry powder

1/2t garlic powder

1/2t kosher salt

1/4t cayenne

1/4t pepper

Combine all ingredients, add chicken and marinade for 2 – 3 hours.

Grill the chicken skin side down over direct medium heat until nicely browned. Move to indirect medium heat and finish cooking 30 – 35 minutes. Meanwhile, parboil the sausage for 10 minutes. Cook over direct medium heat until cooked through. Place on the top rack of bbq to keep warm. Rub the peppers with the oil and place over direct medium heat on the grill. Grill until charred on all sides. Place in a bowl and cover with plastic wrap for 15 minutes. Rub the corn with oil and place on the grill over direct medium heat till cooked, 10 minutes. Rub with butter, chili powder and parmesan cheese. Grill the flank steak while the corn is cooking over a different section. Grill over direct high heat 4 – 5 minutes per side. Let rest 5 minutes and slice against the grain into thin slices. Remove the peppers and peel the outside skin off the peppers. Slice into large chunks. Serve the chicken, steak, sausage, corn and peppers on a large cutting board. Serve with mustards for the sausage.

From the Fridge Pasta Salad

I love this salad because you can clear out the bottom of the jar or use produce that is just about to go bad. Let your imagination go. These are the ingredients I used this time.

1 package bowtie pasta

1/2c feta cheese

1/2 jar of pimentos

1/2 red onion chopped

1/4c green olives

15 sliced pepperoni chopped

Fresh herbs such as parsley, dill, thyme, chives and basil

3T white wine vinegar

2t dijon mustard

1/2c olive oil

Salt and pepper

Cook the pasta according to directions. Drain and rinse with cold water till cool. Add the cheese, pimentos, onion, olives, pepperoni and herbs. In a small bowl, combine the rest of the ingredients and pour over the salad. Refridgerate till completely cool. Taste and add more oil if necessary.

Recipes for the week of May 9th

Monday –

Grilled Steaks

Blue Cheese and Rosemary Baked Potatoes

Grilled Corn with Oregano and Parm

Spicy Grilled Pineapple

Tuesday –

Fried Chicken

Macaroni Salad

Grillin Beans

Grilled Bread

Wednesday –

BBQ Riblets

Thyme Grilled Potatoes

Grilled Asparagus

Roasted Tomatoes

Thursday –

Turkey Burger with Cilantro Pesto

Sweet Potato Salad

Watermelon and Mint Salad with Honey Dressing

Friday –

Asian Pork Tenderloin

Fried Rice

Stir Fry Vegies

Monday

Grilled Steak

Ingredients –

4 6 – 8 oz. steaks (your choice)
Grill Seasoning

Oil for brushing

Remove the steaks from the fridge a half an hour before cooking. Rub with seasoning and let stand 10 minutes. Rub your grill or sprinkle steaks with oil. Grill over medium high heat for 4 – 7 minutes per side depending on thickness and how done you like your steak. Let rest 5 minutes before serving.

Blue Cheese and Rosemary Potatoes
Ingredients –

6 russet or yukon potatoes peeled

1/2 stick of butter
1/4c sour cream
2T fresh rosemary minced
1c blue cheese

2 cloves garlic smashed

Salt and pepper

Cut potatoes into same size chunks and place into a pot of cold water. Bring to a boil, reduce to simmer and cook till tender 10 – 12 minutes. While the potatoes are cooking, melt the butter in a small saucepan. Add the rosemary, garlic, salt and pepper. Let cook over a very low heat to infuse flavor. Set aside. Drain the potatoes and put back into the hot pot to dry out the potatoes. Mash the potatoes. Remove the garlic from the butter and pour the butter mix into the potatoes. Add the sour cream and 3/4c of the blue cheese. If the blue cheese isn’t really strong, you can increase the amount by 1/2c. Spread into a casserole dish and top with remaining cheese. Broil till brown and bubbly.

Grilled Corn with Oregano and Parm
Ingredients –
4 ears of corn husked
1/2 stick of butter softened but not melted
2T dried oregano
Parmesan Cheese
Veg oil
Salt and pepper

Brush the corn with oil and grill over medium heat till tender 10 – 12 minutes. Remove from heat and brush with butter, sprinkle with oregano and the parmesan cheese.

Spicy Grilled Pineapple
Ingredients –
1 fresh pineapple peeled
1t red pepper flakes
Sprinkle of kosher salt

Slice the pineapple into 1/2″ slices. Sprinkle with the red pepper and salt. Grill over medium heat a couple of minutes per side.

Tuesday
Fried Chicken
Ingredients –
1 whole chicken cut into pieces or pieces that you prefer
1c flour
1/4c corn starch
1T garlic powder
1t dried thyme
1/2t cayenne pepper
2c buttermilk
1T hot sauce
Salt and pepper
Oil for frying

Place chicken into a casserole dish. Season with salt and pepper. Mix the buttermilk and hot sauce and pour over the chicken. Let it marinate 2 hour or up to 24 hours. Mix flour, corn starch, garlic powder, thyme, cayenne, salt and pepper in a shallow dish. Drain each piece of chicken, dredge in flour mix, back in buttermilk, and back in flour again. Place on a baking rack for 10 minutes. Heat oil, 3/4″ high in pan, over medium heat to 350. Cook chicken till done 12 – 15 minutes. If browning too fast, turn heat down.

Macaroni Salad
Ingredients –
1 box elbow macaroni
4 hard boiled eggs peeled and diced
1/2c mayo
1/4c sweet pickle relish
1/4c diced red onion
1 small can of sliced olives
Salt and pepper

Cook macaroni according to package directions. Drain and rinse with cold water. Place in a bowl. Add the eggs, mayo, relish, onion, olives, salt and pepper. Cover with a paper towel before covering with plastic or foil. The paper towel will absorb extra moisture. Add more mayo if necessary.

Tonight’s easy. To finish the meal, open a can of your favorite beans. Spread some butter and garlic powder onto french bread and grill it till crispy.

Wednesday
BBQ Riblets
Ingredients –
1 package riblets
1/2c light brown sugar
2T kosher salt
1T chili powder
1T black pepper

Mix the seasonings together and rub all over the riblets. Let stand 10 minutes. Grill over a medium heat till done 10 – 15 minutes. Rest 5 minutes.

Grilled Thyme Potatoes
Ingredients –
4 russet potatoes peeled and sliced 1/2″ thick
2T fresh thyme or 2t dried
2t veg oil
Salt and pepper

Par boil the potatoes in salted water for 5 – 6 minutes. Drain and let cool enough to handle. Drizzle with oil, season with thyme, salt and pepper. Grill over medium heat till tender.

Grilled Asparagus
Ingredients –
1 bunch of asparagus trimmed
1t veg oil
Salt and pepper

Drizzle the asparagus with oil, season with salt and pepper. Grill over medium heat till tender crisp 8 – 10 minutes.

Roasted Tomatoes
Ingredients –
6 roma tomatoes sliced in half
2T veg oil
Salt and pepper

Heat oven to 300. Place tomatoes on a baking sheet. Brush with oil, season with salt and pepper and bake in oven for 1 1/2 hours.

Thursday
Turkey Burger with Cilantro Pesto
Ingredients –
1 1/2 lb ground turkey
1 1/2T southwest seasoning
2 green onions chopped
1 1/2c cilantro
1/2c walnuts chopped
2 cloves garlic chopped
2T lime juice
3T olive oil
Buns, tomato, red onion, lettuce
Salt and pepper

In a food processor put walnuts and garlic and process till minced.
Add cilantro, juice, oil, salt and pepper. Pulse till combined. Put the turkey in a bowl. Add seasoning, onions, pesto, salt and pepper. Form into four patties and make an indent in the middle of each patty. Grill over medium heat till done, 5 – 8 minutes per side. Serve on a toasted bun with a slice of tomato, red onion, lettuce and mayo.

Sweet Potato Salad
Ingredients –
3 sweet potatoes peeled and cubed into bite size pieces
1/2c mayo
1/4c pickled jalapenos
1/4c red onion minced
2T honey
1/2t chili powder
1/2t cumin
Salt and pepper

Place potatoes in a pot with cold salted water. Bring to a boil, reduce to simmer and cook till tender. Drain and place back into pot to dry. In a large bowl mix mayo, jalapenos, onion, honey, chili powder, cumin, salt and pepper. Add potatoes and chill.

Watermelon and Mint Salad with Honey Dressing
Ingredients –
3c watermelon cut in 1/2″ cubes
1/4c mint diced
3T honey
1t white wine vinegar
1T olive oil
Salt and pepper

Place watermelon in a bowl. Sprinkle with mint. In a small bowl, mix remaining ingredients. Pour over the watermelon and let sit 10 minutes.

Friday
Asian Pork Tenderloin
Ingredients –
1 package pork tenderloin
1/4c oyster sauce
1/4c hoisin sauce
1T tomato paste
3 cloves garlic chopped
2 shallots chopped
1″ piece of ginger peeled
Salt and pepper

In a food processor, pulse the garlic, ginger and shallot till minced. Add the oyster sauce, hoisin sauce, tomato paste, salt and pepper. Pulse until it forms a paste. Put tenderloin into a casserole dish and spread the marinade over the pork. Marinade for an hour or up to 6 hours. Let the excess marinade drip off of the marinade then grill over medium heat until desired doneness or minimum of 160 degrees internally. Let rest 10 minutes.

Fried Rice

Ingredients –

2c cooked rice

1/2c frozen peas defrosted

1/2c diced carrots

1/2c cabbage

1/4c onion diced

1 egg beaten

2 cloves garlic minced

2T soy sauce

1T sesame oil

1T oyster sauce

Salt and pepper

Heat oil over medium heat. Add onion, garlic, carrots, salt and pepper and cook till softened 4 – 5 minutes. Add rice, cabbage, soy, oyster sauce, and peas. Cook till heated through and cabbage wilts 4 – 5 minutes. Make a well in the middle, add the egg and stir till cooked.

Vegie Stir Fry

Ingredients –

1/2c of chopped broccoli, sliced red bell peppers, mushrooms, carrots, zucchini, snap peas

1T sesame oil

2 cloves garlic minced

2T soy sauce

1t ginger

Salt and pepper

Heat oil over medium heat. Add broccoli, bell pepper, carrots, salt and pepper. Saute for 3 – 4 minutes. Add mushrooms, snap peas, soy sauce, garlic and ginger. Cook till mushrooms are tender. You can basically add any vegie you like.