Summer Fresh Recipe Series: Lemon Rosemary 20 Minute Marinade

Everyone needs a good go to marinade.  One that's bright and herby and super quick.  This Lemon Rosemary Marinade is all that an more.   It's a 3 ingredient, no fuss, 20 minute counter-top marinade that you will be using over and over!

Grilled Chicken using the Marinade

Lemon Rosemary 20 Minute Marinade

3 Ingredients is all it takes to whip up a fantastic lemon and herb marinade that packs a huge flavor punch.  This is a quick marinade, only 20 minutes, on the counter.  No refrigerator, no advanced prep needed.  Just marinade your meat while you prepare the rest of your meal.  The result is meat that is succulent and tender and has a major lemon burst and a slight herb flavor.  Perfect for veggies as well.

This will be your new go to marinade all summer long, so make use of the lemons that are available to you right now, and make sure to use fresh ones.  Enjoy!

What Ingredients do I need?

• Lemons
• Olive Oil
• Dried Rosemary
• salt & pepper

Grilled Chicken using the Marinade

Substitutions and Variations

• Use fresh herbs if you choose:  thyme, cilantro, oregano
• Other dried herbs will work well: basil, thyme, Italian seasoning
• Use on any meat
• Works great for grilled vegetables

Kitchen Tips and Notes

• I add the marinade ingredients straight into a ziploc bag or a tray with sides so I have less dishes to wash!

• Toss your meat in the marinade so both sides have marinade on them.

• Leave on the counter for 20 minutes, then cook.

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• Chicken and Mango Salad with Mint and Bacon Vinaigrette

• Salsa Verde

• Mediterranean Style Lentil Salad

• Spinach and Watermelon Salad with Feta and Walnuts

• Thai Chicken Skewers with Grilled Pineapple

Lemon Rosemary 20 Minute Marinade

2 small lemons cut in half and juiced
1 Tablespoon dried Rosemary

1/3 cup olive oil

salt & ground black pepper to taste

In a measuring cup add all ingredients and whisk to combine.  Add to chicken, fish, pork, beef, or vegetables in a sealed plastic bag or a large rimmed bowl or tray to marinate.  Allow to sit on the counter in the marinade for 20 minutes.  This works well when allowing your meat to come to room temperature.  Throw away any excess marinade.

Grilled Flank Steak with House Marinade

Please any beef lover with this Grilled Flank Steak in our House Marinade!

Yum

We can't get through summer without a good grilled steak and some wonderful sides.  Beef is my choice of meat when grilling but MGG really likes to keep it light with fish or chicken most often with the occasional beef dish thrown in.  But today is all about the beef!  

My favorite cut of beef is a filet mignon for it's tenderness but today we are going to play around with another favorite, the flank steak.  Flank steak is a long flat, tougher cut of meat that sits along the belly of a cow. It has tons of intense beefy flavor and it's the perfect cut for marinating and grilling which increases the tenderness.  The results? A juicy tender cut of meat!  

Eat it thinly sliced and cut against the grain for maximum tenderness.

Two tips for grilling flank steak:

• Best when cooked to medium rare or medium.  If you cook this any longer the meat will not be as tender.
• Tough fibers all run in a single direction so it is imperative that you cut "across the grain" to ensure you get tender slices of beef. This allows you to sever those fibers and  makes the meat easier to chew.

About Marinating

Flanks steaks take well to marinades and they can help to tenderize the meat. We have a standard marinade for most of our beef recipes that we call our "house marinade".  It is made up of delicious ingredients such as balsamic vinegar,  mustard, Worcestershire sauce, and lots of garlic and herbs.  Yum!  This flavor bomb enhances the meat and gives you one heck of a tasty piece of steak!  Try it on other cuts of steaks too.

I find that the easiest way to marinade any piece of meat is to mix the marinade and put it in a ziploc bag along with the meat.  Seal it tight and slosh that marinade all over the meat making sure it's all coated.  Then pop it in the refrigerator for 3-4 hours turning it over every so often so coat all sides with the deliciousness.  

How to cook flank steak

High heat and quick cooking is the best way to cook flank steak.  It can be grilled, seared, braised or stuffed.  Today we are going to grill it.  You can use an outdoor grill or inside on a grill pan.  It cooks fairly quickly and you don't want to cook this above medium or it will become tough.  Medium rare is best.  

What side dishes go with it?

Just about anything from potatoes to corn go with steak.  Here are some of my favorites:

Indian Summer Fresh Corn Salad

Orzo Black Bean Salad

Fresh Sweet Corn with Lime Butter

Cajun Roasted Potatoes

Grilled Greek Potato Salad

Dill Garden Salad

Parmesan Peppercorn Dressing over a Garden Salad with Avocado

More flank steak? 

Grilled Cuban Flank Steak

Jack Daniel's Whiskey Marinated FlankMo Steak

Cilantro Lime Flank Steak with an Avocado Poblano Salsa

Herb Rubbed Flank Steak

Balsamic Flank Steak Salad with Parmesan

Grilled Flank Steak with House Marinade

2-3 pound flank steak
2 T balsamic vinegar
1 lemon, juiced
1 1/2 T Dijon mustard
1 T Worcestershire sauce
2 T finely minced garlic
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1 tsp paprika
1/4 cup olive oil

Place the flank steak in a ziploc bag.  Mix the remainder of the ingredients in a measuring cup and mix well to blend.  Pour over the flank steak and seal the bag.  Rotate the bag so that the marinade covers all sides of the meat.  Place in the refrigerator and allow to marinate for 3-4 hours turning over every so often.  Remove the bag from the refrigerator and set it on the counter allowing the meat to come to room temperature for about 1 hour.

Preheat an outdoor grill with cover down to high heat.  Alternatively, you can preheat an indoor grill pan over high heat.  Once heated reduce temperature to medium high. Oil the grill grates so the meat does not stick.  Remove steak from the marinade and place on the grill.  Cook on the first side for 6 minutes.  Turn and cook on the second side until the temperature reaches 145 degrees for medium rare.  Remove from the grill and tent with foil allowing to rest for 5 minutes.

Cut meat across the grain into thin strips.  Serve.

Summer's BEST: Latin Grilled Chicken

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California cuisine is all about eating fresh.  Since our state is full of agriculture, local ingredients are treasured and are in abundance and often paired with lean meats or seafood.  Regional cultures are also a big influence in the dishes.

Today's recipe is influenced by all the Mexican culture around us in Los Angeles.  Bold savory spices mixed with bright citrus flavors hit all the right flavor notes when mixed together.  Since it's summer and we want to keep the heat out of the kitchen we are going to do some grilling outdoors.  Our go to meat is usually chicken, but this recipe would work well with fish or pork too.  To impart the most flavor in the chicken it is important to marinate it in a mixture of spice, acid, and oil.  Then the chicken is left to soak up all the flavors and produce a succulent and flavorful piece of meat.

Let's talk ingredients.  When cooking on a weeknight simple is best.  Cumin (a wonderful spice used in many Latin dishes) is used for the spice (salt & pepper to taste) along with lime juice as the acid, and a good olive oil.  This makes the BEST Latin flavored marinade.  This is all you need!  Trust me, this packs such a flavor punch that you won't believe it. 

It's all about the marinade!  You also want a quick marinade time for weeknight cooking.  So take out your chicken and place it along with the marinade in a sealable bag and leave it on the counter to come to room temperature about 30-45 minutes before grilling.  This will give it a quick, but powerful marinating time to seal in the flavors in the chicken.  A good marinade is the basis for flavoring your meat!

So did I mention that this dish is EASY to make?  It practically makes itself!  Really, this will become a go to recipe in your house this summer.  It's great during the week or on the weekend for entertaining.  This dish does it all!  

Enjoy!










Latin Grilled Chicken

Serves 4

1/4 cup olive oil
1/4 lime juice, fresh squeezed
1 Tablespoon ground cumin
salt & pepper
4 chicken breasts, boneless, skinless

In a large re-sealable bag add the ingredients for the chicken marinade and the chicken breasts.  Close tightly and toss to coat all the pieces.  Place the chicken mixture on the counter for 30-45 minutes allowing the chicken to come to room temperature.

Preheat a gas grill to medium high heat.  Remove the chicken from marinade (discard marinade) and grill, turning once, until the center is no longer pink and reaches an internal temperature of 160 degrees.  About 8- 10 minutes depending upon the thickness and size of the chicken breasts.  Transfer chicken to a platter and allow to rest 10 minutes.  Serve.

9 Summer Grilling Favorites 2018

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Summer is well under way and everyone is trying to beat the kitchen heat by grilling outdoors!

I have an array of some of my favorite grilling dishes that I think you will just love.  So look through them below and pick a few to try when you are planning your next meal on the grill!

9 Summer Grilling Favorites 2018



Let start off with something light and healthy like my Weeknight Balsamic Steak Salad.  This has such bold flavors that will leave you craving more.. Don't forget the Blue Cheese on this one, it's a definite must for those complex flavors!

For a great chicken dish you'll just love my Grilled Balsamic Chicken with Mediterranean Rice.  Again as with the steak dish above Balsamic is the primary flavor and it's just makes this chicken pop!  We love Mediterranean flavors and this dish is a winner!

For those who like fish or seafood you have to try my Lemon Herb Grilled Shrimp and Scallops.  It is so light and delectable that it will just knock your socks off!

You certainly can't get through summer without having a burger.  And if you choose any burger it better be my Butter Burgers.  Man oh man are these the juiciest burgers you will have anywhere!  An absolute must in my book.

Oh this salad!  The marinade which is also the salad dressing is to die for.  This salad is worth eating just for that marinade.  Grilled Lemon Herb Mediterranean Chicken Salad with leave you feeling like you are sitting on a small island somewhere drinking Chianti and savoring the sea breeze! 

Let not forget the side dishes that are perfect for grilling.  Try The BEST Grilled Corn Ever and you will know what I mean.  Savory with chives and then there's the butter.  Need I say more?

What's better than a side of grilled vegetables?  Not much.  Grilling brings out the sweetness in the vegetables, and that char...oh that char!  Flavors are waiting.  Try my version of Grilled Vegetables with a balsamic marinade...they are truly perfection!

For something fun and different on the grill try Grilled Pita Pizzas.  They are a quick weeknight meal or can be a great appetizer.  They're easy to throw together and taste superb on the grill!

Let's not forget about dessert!  You gotta try a dessert on the grill.  Yes, grilled peaches and nectarines are tasty, but let's go a step further and have my Grilled Lemon Pound Cake with Strawberries and Vanilla Ice Cream!  Oh boy, oh boy!  I'll take the dessert over the meal when this is served!

Have a wonderful "grillful" summer!



How to Celebrate Cinco de Mayo: Grilled Cuban Flank Steak

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Los Angeles is integrated with the Mexican culture in it's people, architecture, and their food.  So it's only natural that we love to celebrate Cinco de Mayo.

It's a great time to go out and have a margarita, but if you choose to stay home celebrate with some Latin food.  There are so many options such as tacos like my Grilled Chili Lime Fish or Chicken Tacos, or go for a family friendly, easy to make meal like this Sizzling Chicken Enchilada Casserole.

Today I'm going to share a different Latin dish, Grilled Cuban Flank Steak.  Man or man was this steak good!  Flank steak is a great choice of meat.  It feeds a crowd, takes well to a marinade, and slices up tender and juicy.  The marinade is a combination of citrus juices and Latin spices and it makes this steak so flavorful.  You are gonna love it!

Grilled Cuban Flank Steak

We cooked this out on the grill, but you can do it on an indoor grill pan just as easily.  We served this with Cinnamon Thyme Sweet Potato Fries and a salad.  Both were perfect side dishes, but you could easily serve this with rice and beans and some hot tortillas.  Perfect to celebrate the holiday.

Try this delicious meal at your next gathering and see for yourself how wonderful this Cuban dish is.
Enjoy!








Grilled Cuban Flank Steak

1 teaspoon grated lime zest plus 2 tablespoons lime juice

1 teaspoon grated orange zest plus 1/4 cup orange juice

2 tablespoons extra-virgin olive oil
2 garlic cloves, minced

1 tablespoons dried oregano

1 1/2 teaspoons ground cumin

Kosher salt & pepper
1- 1 1/2 lb flank steak

In a medium bowl add zests and juices, plus olive oil, garlic, oregano, cumin, salt and pepper.

Place you flank steak in a baking dish and pour the marinade over the steak and turn to coat. Let stand for 30 minutes on the counter.

Preheat your grill or grill pan to medium heat.  Oil your grate if using an outdoor grill.  Remove the steak from the marinade and let any extra drip off.  Cook turning once, for 12-15 minutes per side for medium doneness.  Remove to a cutting board and allow to rest 5 minutes before cutting. 

Thinly slice the meat against the grain and transfer to a platter.  

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.

Greek Chicken Salad (2 Ways)

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Hi there!  I hope everyone had a wonderful Labor Day yesterday.

Phew!  I'm actually glad it's over.  We ate way too much carbs yesterday!  I wasn't my intention but little things kept sneaking in to the menu and they added another level of carbs to the menu.  I am so ready for a salad today.

SALAD TO THE RESCUE

salad #1

I did double duty yesterday while we were grilling a wonderful juicy steak and snuck on a couple of chicken breasts to grill for today's salad.  Love doing that. Today we are gravitating toward Greek flavors.  This Greek Chicken Salad can be served two different ways.  I like mine to be about the chicken and array of Mediterranean vegetables along side, all covered with a delicious vinaigrette.  MGG loves same but wants some sort of lettuce mixed in with his vegetables to make it fuller.  Same salad two ways!

salad #2

The flavors of the Mediterranean really shine in this salad.  The marinade doubles as a salad dressing which makes things easy, and the lemon and oregano flavors pop in your mouth!  The chicken comes out juicy and so tasty and is perfect next to the cucumber, tomato salad mixture.  If you like olive, throw them in.  This is a versatile salad. 

It's hearty and easy to make.  Again, you can cook the chicken ahead and throw this together in no time at all.  Overall it's a great 30  minutes meal that you could make any weeknight. 

So Greek Chicken Salad is saving the day today, with a great low carb meal.

Enjoy!

Greek Chicken Salad (2 Ways)

Serves: 4

Ingredients:

2 large skinless boneless chicken breasts, cut in half to make four cutlets

4 Pita Bread, cut into eighths

Tazatziki (store bought)

Marinade / Dressing:

¼ cup olive oil

juice of 1 lemon  ( 2-3 Tablespoons )
1 tablespoon red wine vinegar

2 teaspoons minced garlic

2 tablespoons dried oregano

1 teaspoon salt

Fresh ground black pepper

For Salad #1:

3 Persian or 1 English cucumber, halved lengthways and sliced thick

1 pint cherry tomatoes (I used orange and red)

1 orange bell pepper, sliced into strips

½ red onion, sliced thinly

1/4 c Feta cheese, crumbled

For Salad #2:
1/2 head of romaine or red leaf lettuce, torn
all other ingredients listed in Salad #1

Whisk together all the marinade / dressing ingredients in large, shallow dish. Pour out ⅓ cup to use as the dressing; reserve in the refrigerator for later.

Add the chicken to the marinade and evenly coat; cover and allow to marinade for 30 minutes to 1 hour. 

To a large bowl, add all vegetables and toss.  Set aside.   

Heat a outdoor grill to medium-high heat.  Add chicken, discarding the marinade to the grill.  Cook 5-6 minutes per side until cooked through (180 degrees) Remove from the grill and allow to rest 5 minutes.  Slice the chicken and arrange on plates.  Add dressing to the salad and toss.  Sprinkle with feta cheese.  Add salad to the side of the  chicken and add several pieces of pita bread to each plate.   Drizzle with any remaining dressing and serve with the tzatziki.

adapted from Café Delites