Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies

Yum

We're having a wonderful Spring so far and the weather is wonderful.  Taking advantage of the semi-hot days and the cooler evenings, it's time to break out the grill!  We just love kabobs and we both love beef and chicken.  So why pick when you can have both.

Today's recipe is all about basting sauce.  Don't get me wrong the chicken and beef are stars in itself but this lemon, garlic, and herb basting sauce just takes this over the top!  I love anything with lemon on it, but this combination is one of the best.  Why have plain old meat when you can jazz it up with flavors that carry a punch?  Can't think of any reason...

We decided to fire up the grill and make "all meat" kabobs and roast the veggies in the oven.  MGG also wanted Roasted Cauliflower and Tahini Sauce as well so it was easier to just roast all the veggies at once instead of mixing them with the protein on the kabobs.  Not to worry though, the veggies got a good douse of the basting sauce as well, so they came out sizzling and delishhhh!

LEMON GARLIC HERB CHICKEN AND BEEF KABOBS

We used summer squash (yellow squash) and zucchini as the veggies.  Boneless chicken breasts were cubed and threaded onto skewers, and for the beef we used sirloin steak that was cubed as well and threaded onto skewers.

While the veggies were roasting in the oven MGG grilled the meat outside, rotating the meat and dousing them with this wonderful basting sauce.  The smell of garlic, and the tang of lemon, and the savory taste of the herbs is heaven.  This was definitely a favorite meal.  One that we will repeat over and over this summer!

Your whole family will love this easy to pull together meal, I promise.

Enjoy!





Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies

Kabobs:

1 lb boneless skinless chicken breasts, cubed

1 lb sirloin steak, fat removed, and cubed

bamboo skewers

Roasted Vegetables:

2 Summer Squash, cut lengthwise and sliced in big chunks

2 Zucchini, cut lengthwise and slice in big chunks

Marinade/Basting Sauce:
1½ tablespoons finely minced garlic
1 tablespoon fresh lemon zest
4 tablespoons freshly squeezed lemon juice
1/4 - 1/3 cup minced fresh herbs, I used a mix of oregano and thyme

1 teaspoon salt
¼ teaspoon pepper
4 tablespoons extra virgin olive oil

Soak your bamboo skewers in water for at least 30 minutes to prevent burning.

Preheat your oven to 425 degrees.

In a small bowl combine the garlic, lemon zest, lemon juice, herbs, salt, pepper, and olive oil. Remove 3 tablespoons to a small bowl and set aside.  The larger bowl will be for basting the meat on the grill. 

Thread the chicken breasts onto skewers leaving a small amount of space between them.  Do the same with the steak.  Make sure to cook them on separate skewers as the chicken and beef cook at different rates. Set aside.  Preheat the grill to medium high.

Place the chopped vegetables in a bowl and pour the 3 tablespoons over them, tossing to coat.  Spread the veggies on a baking sheet in an even layer.  Place in the preheated oven and cook for 15 minutes.  Take the veggies out and turn them over and place them back in the oven for another 10-15 minutes until golden brown.  Make sure to watch them so they don't burn.

Meanwhile, on a preheated grill the chicken first turning after 5-6 minutes.  Place the beef on shortly after and turn after 5 minutes for medium.  When you turn both meats, use the basting sauce and give this side a good dousing.  Grill chicken another 5-6 minutes, turning and basting.  Grill the steak to your desired degree of doneness, turning and basting all sides.  Remove from the grill and place on a platter.

Remove vegetables from the oven and arrange on the platter with the kabobs.  Serve with sliced lemons.

Jack Daniel's Whiskey Marinated Flank Steak

Yum

It's almost Turkey time and I've just finished planning my menu. 

I know, I'm a little slow.  I'm not usually this way (honest!) but with our recent tropical vacation time just got away from me and before you new it Thanksgiving was 2 weeks away.

I always plan a new tablescape for the big day.  It was so much fun shopping for new pieces to change up my table this year.  I'll share that with you in my next post.  With the table all set then came the food planning.  Oh boy, for whatever reason this was a tough one this year.  I always make our traditional family favorites but try to add 1 or 2 new side dishes.  I was looking at the menu and saw that everything is starchy or carbs.  Time for something green.  Well, I finally settled on 2 new dishes that I think will be outstanding.  I'm glad that part is done!  Phew...I was getting anxious there for a minute (which is something that we should NOT be doing!).  But, with some needed research this morning I knocked out the menu, made my grocery list, and even planned some new "after" Thanksgiving recipes to make this year.

Today, however, I thought I'd mix it up.  When all of us are thinking turkey, turkey, turkey, how about some beef?  Maybe an easy Jack Daniels Whiskey Marinated Flank Steak?  Oh yes, it sounds good, tastes wonderful, and is easy to make.  We need that now before the marathon cooking starts!

Jack Daniels Whiskey Marinated Flank Steak

You have to try this marinade.  Like now. 

It gives your beef the best flavor!  Dare I say it makes it beefier?  Well it sure seems that way.  There's nothing better than a grilled steak with a side of potatoes.  I cooked a wonderful flank steak, but this marinade will work on whatever your favorite cut of beef is.  The hardest part is waiting for the meat to finish marinating, (about 2 hours) then it's a quick grill, slice and your done!  Boy, my mouth is watering just re-living the flavors of this steak.  With added whiskey, apple juice, Worcestershire sauce for that added umph...and a little hot sauce, WOW!

This is great for dinner with potatoes and a salad.  It's also great turned into sandwiches the next day.  Any way you slice it this Jack Daniels Whiskey Marinated Flank Steak is worth making.

Enjoy!

Jack Daniel's Whiskey Marinated Flank Steak

Servings 4-6                                  

3 cloves garlic (minced)
1 tsp kosher salt
1 tsp ground black pepper
2 cups apple juice
1/4 cup whiskey (optional)
1 T whole grain mustard
1 T olive oil
2 1/2 tsp Worcestershire sauce
2 teaspoons hot sauce (I used Tabasco)
1flank steak (about 1 1/2 pounds)

In a ziploc bag add all the ingredients except the steak.  Stir until mixed thoroughly.  Add the steak, seal and marinate for 2 hours in the refrigerator.

Remove the steak from refrigerator and allow to come to room temperature, about 30 minutes. Preheat an outdoor grill to medium high heat, or an indoor grill pan. If using the outdoor grill oil the grates with olive oil.

Remove steak from the marinade. Discard the marinade. Add the steak to the grill and cook about 4 minutes on each side until desired doneness. Remove steak to a cutting board and allow to stand for 5 minutes before cutting. Slice steak diagonally across the grain into thin strips.  Serve.

Date Night: Balsamic Steak

Yum

Sometimes you want to have a little fancy dinner at home.

Like a date night.  Or a holiday celebration.  Or a birthday.

To me, fancy usually includes an indulgence, and really says "beef" to me.

That's what I LOVE...Steak!  I usually favor Filet Mignon, but I also love Flank, New York, and Sirloin steaks.  All cuts are juicy, cook up easily and taste great.  When I want to serve fancy slices of steak instead of a whole piece I usually go for a flank or sirloin steak.  London broil is another option that slices up nicely but is a tougher cut of meat and takes a little more prep and cooking to get it really tender.

MGG and I wanted to have a quiet date night at home.  A little cocktail time followed by a delicious dinner and mood music.  Then on to a great movie.  Everyone needs a little down time after the holidays.  (I know I sure do!)  So, tonight I chose a wonderful sirloin steak which I marinaded with some garlic, fresh cracked multicolored peppercorns, and balsamic vinegar. This marinade is a fabulous way to give the steak a lot of flavor.  A slight Italian themed meal is on the horizon!

There is about a 30 minute marinade time which you can do ahead.  The actual cooking time is about 15 minutes depending on how you like your meat cooked.

Serve this with my Risotto with Mushrooms and Sage (recipe coming up next!) and a vegetable of your choice and you have an elegant dinner at home!

Now this is what I call a fancy "Date Night" dinner at home! Date night was a complete success and will certainly be repeated in the near future.

Enjoy!






Balsamic Steak

serves 2

½ cup extra-virgin olive oil, divided
3 large cloves garlic, minced
½ teaspoon cracked black or multi-colored peppercorns
½ cup balsamic vinegar, divided
1 - 1 ½ pounds sirloin steak
Salt and freshly ground black pepper, to taste

Combine ¼ cup of olive oil, the garlic, cracked peppercorns, and 2 tablespoons of the balsamic vinegar in a ziploc bag. Add the steak and seal the bag, turning to coat the steak completely. Marinate on the counter for 30 minutes

Heat a grill pan (or use and outdoor grill) over medium heat. Remove the steak from the marinade and discard. Place the steak on the grill pan and cook 3 minutes, then rotate the steak 90 degrees to create cross hatch grill marks. Cook for an additional 3-4 minutes. Brush the top of the steak generously with the balsamic vinegar then flip the steak. Brush the other side . Turn the steak over and brush the other side generously with balsamic vinegar. Cook 2 to 3 minutes, then rotate the steak 90 degrees. Cook and additional 3-4 minutes for medium temperature. Transfer to a platter and tent loosely with foil for 10 minutes before slicing against the grain in strips. Serve with a little extra balsamic vinegar drizzled if desired.

Man Food! Grilling At It's Best!

Cooking for a man is serious business! 

They want hearty, hot, and delicious food.  To me, some food just screams "man food".  Especially if it's grilled.
Most men love to do the grilling, but what's sexier than his woman grilling for him?

Here's a gathering of my favorite "man food" dishes.  There's something for everyone, with most types of meat covered and even a pizza.  These recipes are the way to win any man's heart!

Enjoy!

(starting in the upper left and going clockwise)

Pineapple Grilled Pork Tenderloin

Grilled Chicken Cordon Bleu

Grilled Turkey with a Balsamic BBQ Sauce

Cowboy Salad

Grilled Pita Pizza

Grilled Flank Steak in an Adobo Tomato Sauce

Theater Steak

Classics are just that for a reason, and Marion Cunningham's retro "Theater Steak" is proof that a one-dish dinner can be downright amazing.

The Web is full of exciting new recipes, but some of the best recipe ideas come from the classics; the tried and true that have stood the test of time.  Sometimes simplicity wins out over fancy new flavor combinations and unique ingredients. I think that Marion Cunningham believes this as well as her recipes are just that, pared down with good simplistic ingredients.  

Theater Steak is by Marion Cunningham and its concept was simple: a one-dish steak dinner that (according to her) ensured that a theater-goer would make his curtain call on time. I love a good steak and mushrooms, but the buttery goodness of toasted bread was calling to me.  

I followed the recipe as is except the substitution of the Filet Mignon with a sirloin I had on hand.  Along the line of an open faced sandwich this is perfect for dinner or lunch.  This recipe is proof that less is more.  The flavors are exquisite!

If you get a chance to try more of Marion Cunningham's recipes, do so.  You'll be in for a real treat.  

Theater Steak

Adapted from Marion Cunningham's recipe from The San Francisco Chronicle Cookbook

Serves 4

2 tablespoons neutral cooking oil, such as canola or safflower
2 (6-8-ounce) restaurant cut sirloin steaks, at room temperature
1/4 cup chicken stock or white wine
4 tablespoons unsalted butter, divided
1 pound mixed mushrooms, cleaned and sliced
1 large onion, sliced into half moons
4 thick slices good-quality bread (I used a French loaf)
1 cup spicy greens, such as arugula or watercress
Kosher salt and freshly ground pepper, to taste

Heat two tablespoons of oil in a heavy skillet over medium-high to high heat. Pat the steaks very dry and season the side facing up generously with salt and pepper. When the oil is shimmering, place the steaks, seasoned side down, in the skillet. Season the top with additional salt and pepper.

Cook the steaks without disturbing until a deep golden brown crust has formed, 4 to 5 minutes. Flip the steaks and allow to cook for another 3-5 minutes until cooked to desired doneness.  Remove and keep warm tenting with foil.

Turn up the heat to high under the skillet.  Add the stock or wine and scape up any brown bits from the bottom of the pan. Lower heat to medium and add 2 tablespoons butter. Add the mushrooms and onions and sprinkle with salt and pepper. Cook, stirring frequently, until tender, 10 to 12 minutes. Transfer to a plate.

Melt the remaining two tablespoons butter in the skillet. Add the bread and cook until toasted and golden brown on each side.  Place about 1/4 cup greens over each piece of bread, followed by 1/4 of the mushroom mixture.  Thinly slice the steaks lengthwise and arrange over the bread; pour any juices from the cutting board over the top.

Christmas Dinner Ideas

It's almost Christmas time!

(amazing tree huh?)

Have you planned your Christmas Dinner?  Well, if you are still looking for some easy main courses to serve I have a few for you.  I know that a lot of people cook a turkey or ham as their primary meat, but we tend to do something with "Beef".  For years, and years I made a Beef Tenderloin.  Love them, but not quite as much as I love steak.  It has a different texture when cooked, more like a roast, rather than a steak.  

So in recent years we've been mixing it up serving various cuts of steak as our main course.  You know what, it's wonderful, special, and EASY to do!

I've learned that you don't have to put on the biggest, best, spread around...you just need good food, and good people.  And why not make it easy on yourself and treat yourself to something you love and don't eat very often.  Steak is it for us.  It's more of a special occasion dish since we don't eat it very often.  But, boy...do I love me some steak!

I've brought some of my favorite dishes, that are all relatively easy to prepare and present a wonderful dish for your holiday meal.

Hope these inspire you!





Braciole - A great dish for entertaining!  Tastes great and has a beautiful presentation.



Rosemary and Flat Iron Steak - succulent, tender beef with the flavors of the season.


Filet Mignon with Bearnaise Sauce - My favorite steak....it melts in your mouth and the sauce is divine!



Teriyaki London Broil - This will feed a crowd.  Tender and flavorful.  Perfect for a holiday.


Herb Rubbed Flank Steak - another of my favorites!  This is a wonderful cut of meat that will feed a large group or may be cut to size to feed a family.  Very easy to make and the taste is out of this world!

Have a wonderful Holiday and an exquisite dinner.  Remember, the holidays are about family and friends and not about lavishly perfect meals.  Entertaining is about hospitality, not fussy perfection!

Happy Holiday!

Cilantro Lime Flank Steak with an Avocado Poblano Salsa

How about a little Latin flair on the grill?

MGG and I decided to make something quick and tasty on the grill to go along with my Southern Slaw.

Slaw goes with everything right?  So why not pair it with some wonderful flank steak and some homemade salsa!

I found this dish browsing on the internet and it sounded so simple, with straightforward flavors that would pack a punch.  So I promptly printed out the recipe and checked my kitchen for the ingredients. With the exception of the poblano pepper I had everything else on hand, including the flank steak in the freezer.

Latin dishes are very prevalent in LA and they became part of our family's routine meals when we ate out.  I love the flavors so much that I often cook dishes with Latin flavor to satisfy my cravings (cravings that are strong and often!).  MGG just said to me "You sure do like Mexican food, don't you."  He didn't grow up here so he doesn't understand the cravings...

However, he loves the flavors.  So much so that he just bragged over this dish.  He was "Mmmnning" through most of the meal.  That always make you feel good don't you think?

The end result of this wonderful dish?  This is a keeper!  Such a great recipe that is easy to put together.  This will be one of your new go to grill recipes.

Enjoy!

Cilantro Lime Flank Steak

serves 4 

1 pound beef flank steak
1/4 cup water
1/4 cup lime juice
6 cloves garlic, minced
2 tablespoons snipped fresh cilantro
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground chipotle chile powder or chili powder

Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag

In a small bowl, stir together the water, lime juice, garlic, cilantro, oregano, and chipotle chile powder. Pour marinade over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 1 to 2 hours, turning bag occasionally.

Remove steak from the marinade. Place steak on the rack of an uncovered grill directly over medium heat. Grill for 17 to 21 minutes or until medium doneness (160 degrees F).

Thinly slice beef across the grain. Top with Avocado Poblano Salsa. 



Avocado Poblano Salsa

1 poblano pepper
1 yellow, red, or green sweet pepper
1 medium tomato, chopped
1/3 c finely chopped red onion
2 T cilantro, roughly chopped
1/2 t lime zest
1 T lime juice
salt & pepper to taste
1 small avocado, halved, seeded, peeled, and chopped

In a medium bowl, combine peppers, tomato, red onion, cilantro, lime peel, lime juice, salt and pepper; gently toss to combine. Stir in the avocado.Serve over grilled steak.


recipes adapted from Better Homes and Garden

Father's Day Dinner: Steak!!!

I was lucky enough to spend 20 years with my father but sadly he is no longer here for me to celebrate him on Father's Day.

If he were I'd would make him a big juicy steak with all the trimmings, and we'd be sitting around having a few laughs!

You see, my father loved, loved steaks, and he loved to tell stories. Some outrageous stories for sure!  For the steaks, he loved big juicy T-Bones or nice cuts of New York steak...but truth be told he loved any kind of steak.  He sure loved the wonderful flavor of grilled beef and I'm right there with him!

I certainly would pull out all the stops and make him one of two of my favorite dishes.

Menu #1:

Teriyaki London Broil

Baked Potatoes

Steakhouse Salad

Hot Rolls

Or we would possibly make...

Menu #2

Grilled Flank Steak in Adobo Tomato Sauce

Oven Baked Steak Fries

Garden Salad

Hot Rolls

So Happy Father's Day to all! 
Here are both recipes for you to choose from:

Teriyaki London Broil

serves 6

2 1/2 - 3 lb London broil
1  bottle Organicville's Island Teriyaki sauce (or your favorite sauce)

Marinate the steak in a plastic bag using 1/2 of the bottle of sauce for 1-2 hours, turning occasionally.  Cook on a heated grill pan over medium heat for 12 minutes, turning once. Remove from pan and allow to rest on a cutting board for 10 minutes, tented with aluminum foil.

Slice steak against the grain on an angle.  Serve with your choice of side dishes.



Grilled Flank Steak in an Adobo Tomato Sauce

recipe adapted from Sandra Lee

serves 4

1 7oz. can chipotle peppers in adobo sauce
1 t tomato paste
1 1 1/2 lb flank steak
1 t salt
1/2 t pepper

In a small bowl place 2 tablespoons adobo sauce, reserving chipotle peppers and remaining sauce for another use.  Stir in tomato paste.

Heat grill pan over medium high heat.  Sprinkle steak with salt and pepper.  Cook steak for 8 minutes on each side for medium doneness.  Brush with adobo mixture during the last two minutes of cooking.  Let stand for 5 minutes before slicing.  Slice meat against the grain.

Grecian Style Steak with Lemon Pepper Potatoes

Let's go Greek

Food that is!

And, just in time for your Memorial Weekend cookout!

Why not put a little international flavors into your menu for next week.  Designing your menu around a certain region's food and flavors will put zip and tastiness in your tummy!  

I've been making quite a few Grecian inspired dishes lately.  I just finished a series of cooking classes that had a whole day dedicated to Greek or "Greek inspired" cuisine.  The food is made with the freshest ingredients.  A lot of the dishes are put together without cooking, which is perfect.  From store to table with little preparation.  Others are cooked with ingredients that you will recognize and put together simply to form iconic Greek flavors.

First up, is a wonderful steak dish accompanied by perfectly roasted potatoes.  The steaks can be made on the grill (indoor or outdoor) if you plan to get your grill on this weekend!  Or, they can be cooked simply in a skillet.  Either works fine. Choose your favorite cut of meat and start from there.  I chose filet mignons because they are lean and tender (and they are my fav...).  I also cooked them in a nice cast iron skillet on the stove.  A must have workhorse in my kitchen.  However, a nice stainless steel or non stick skillet will do in a pinch.

The side of roasted potatoes top this meal off well.  You'll love the flavors of lemon and pepper on the potatoes.  They make the usual "roasted potato" into something special.  

 All in all this is a simple dish to make for the a crowd or the family.  It's quick and easy to put together, and will only take about 30 minutes start to finish.  Don't you just love that?

I'll be bringing some other Greek dishes throughout the week, so stayed tuned.  Opa!  





Grecian Style Steak with Lemon Pepper Potatoes

Serves 2
Time:30 Minutes

1 tsp lemon pepper
2  filet mignons
1 T olive oil
2 T lemon juice
2 T crumbled feta cheese
1 T chopped kalamata olives
2/3 lb of baby golden yellow potatoes, diced
1 T olive oil
2 tsp lemon pepper
1 tsp lemon zest
 
Set steaks out 30 minutes prior to cooing.  Preheat oven to 450 degrees.  Sprinkle lemon pepper onto both sides of the steaks.

Place potatoes in a bowl.  Drizzle with olive oil, toss to coat.  Sprinkle with lemon pepper, tossing to evenly coat.  Place potatoes on a baking sheet spread out evenly.  Cook for 20 minutes stirring halfway through.  Remove from oven and sprinkle with lemon zest.  Serve along with steaks.


Meanwhile, add oil to a large skillet; over medium heat.  Allow to heat up until the oil shimmers.  Add steaks and cook 10 to 14 minutes or to desired degree of doneness, turning once. Remove from skillet and drizzle with lemon juice.  Top each steak with cheese and olives.

Red Wine and Rosemary Flat Iron Steak

 Company's coming!

One of my favorite dishes to make when company comes for dinner is something simple, yet elegant and tasty.  Meat and potatoes are called for! What's more hearty than that?

This dish is a favorite of ours and you can certainly swap out the Flat Iron Steak for another cut.  It's a versatile recipe and the flavor is all in the marinade.  What a great marinade it is.

Red wine and rosemary go so well together and really flavor the steak for grilling.  I used an indoor grill as we haven't broke out the grill outside yet.  It's calling me though.  But for now my trusty cast iron indoor grill works miracles!

I served these with Lemon Rosemary Roasted Vegetables.  Another easy dish to make, allowing you more time to spend with guests. Look for the recipe shortly.

All in all this is the perfect company food or family dinner.  You just can't beat meat and potatoes!
  
Red Wine and Rosemary Flat Iron Steak 

serves 4

2 (1-pound each) flat-iron steaks cut into 4 pieces
2 garlic cloves, mashed
1 teaspoon fresh parsley, chopped
1 teaspoon dry mustard
2 tablespoons olive oil
1 cup of dry red wine
1 teaspoon fresh rosemary leaves, chopped
Salt and freshly-ground black pepper

In a bowl, combine garlic, parsley, mustard, olive oil, red wine, black pepper, and rosemary; mix together well.

In a shallow baking dish, season the steaks moderately with salt and pepper. Cover the steaks with the marinade mixture and cover the dish with plastic wrap. Allow to marinate in the refrigerator for at least 1 hour or overnight. Remove steak from refrigerator and bring to room temperature before cooking.

Preheat the grill over medium heat. Place steaks onto the hot grill and grill to the desired degree of doneness, about 6 – 7 minutes on each side for medium.