Summer had officially arrived, then another cold front with lots of rain moved in, just as I was really getting into grilling. With hopes of good weather, I decided that shish kabobs were in order! This marinade is delicious. I think I might start using it for most of my vegetables on the grill and it adds great flavor to meat. Ingredients: 1/2 vegetable oil(or oil of choice) 1/2 cup low sodium soy sauce or tamari 1/4 cup lemon juice 1/4 cup mustard 1/4 cup Worcestershire sauce 3 cloves garlic, sliced 1 teaspoon fresh ground black pepper Meat(optional) vegetables for grilling Mix everything but meat and vegetables in a bowl/container. Not the prettiest picture, but you can see what the marinade looks like: Place meat, if using, in a container for marinating. Place vegetables in a separate container for marinating. I always marinate the meat and vegetables separately. Pour half
I’ve had a few people ask me lately about meal plans. I’ll give you a run down about how I plan our meals. Brian and I pack and take our lunches to work most days of the week. It’s way cheaper and healthier. Even if you are getting an inexpensive meal out, just keep in mind that restaurants charge you at least 3x or more what it costs them to make it. Meaning: You can make it sooo much cheaper at home. Let’s do the math. If you spend $5 on lunch everyday eating out(which if you live in Chicago you spend more), that means that it’s costs that restaurant at most $1.66 to make your meal. So $5 x 5 days per week is $25 per week on lunches. If you made that same thing at home for $1.66 x 5 days a week, you would have spent $8.33.
This is the type of meal we eat when I’m allowed to roam free in Whole Foods on a hot day. New York strip steaks were on sale for $12.99/lb. We bought a steak that was a little over a half pound and split it. I also had some shrimp at home. I marinated them in garlic, avocado oil and crushed red pepper. I put them on the cast iron grill pan after the steak had finished and was resting. They had awesome flavor. Surf and turf. I used my cast iron grill pan to cook some asparagus and corn while I roasted some fingerlings in the oven. I topped the fingerlings with some soy-based Cesar dressing we had gotten at City Farms. So delicious. Washed it all down with some strawberry lemonade that I had left over from making popsicles. Not a bad meal, if you ask me. So
There is something amazing about meatball sandwiches. So amazing. Here’s the thing. I’ve never made meatballs before(I made taco meatballs, but they don’t count). I grew up not liking meatballs. So, as an adult, I would occasionally get a meatball sandwich at a deli or buy pre-made meatballs at the store and cook them for a meatball sandwich at home. But that’s all fake. So, I decided to put my big girl pants on and make meatballs. Who knew they were so easy(recipe adapted)? What was I afraid of all this time? Ingredients: 1 1/4 pounds grass-fed ground beef 1/4 cup minced onion 2 teaspoons A1 steak sauce 1 egg, beaten 1/2 cup Italian seasoned bread crumbs 1/4 cup grated Parmesan cheese 2 cloves garlic, minced salt and pepper Preheat oven to 425F. Put all ingredients into a big bowl and combine with hands until just mixed. The original recipe
What’s perfect for a Sunday evening dinner? Meat and potatoes that cooked in the crock pot all day. Tender meat, warm and filling potatoes and vegetable with minimal work. Perfect. So do yourself a favor: stop at the grocery store on the way home tonight and pick up the stuff to make this easy roast so you can have a relaxing Sunday. Salt, pepper, and rub herbs(thyme, rosemary and oregano) into a 2-3 pound beef pot roast. Place pot roast into bottom of crock pot. Cover roast with assorted vegetables. I used 3 medium red potatoes and 2 purple potatoes cut into chunks. Two stalks of celery cut into 3 in pieces. A handful of baby carrots and a yellow onion cut into wedges. Pour vegetables over meat. In a large bowl, stir together 1 can condensed cream of mushroom soup, 1/2 package of dry onion soup mix and 3/4 cup water. Pour mixture
These are awesome! What’s better than a flavored ball of meat that oozes cheese in the middle? Not much. Ingredients: 1 lb lean ground sirloin 2/3 package low sodium taco seasoning 1 green onion finely diced 1 egg 1 clove of garlic, minced 1 block reduced-fat sharp cheddar cheese, cut into cubes Preheat the oven to 425F. In a large bowl, combine all ingredients except cheese. Once mixed, take a tablespoon amount of meat and divide it in two. Place a cube of cheese in between the two pieces of meat and form around the cheese in a ball form. Try to fully conceal the meat inside for minimal cheese leakage when cook. The recipe called for an entire block of cheese. I used large cubes of cheese and still only used about 1/3 of the block of cheese and the balls were sufficiently cheesy. Once formed into a ball,
Remember when Brian and I celebrated our one year anniversary and I posted about sweet potato biscuits(to die for)? Well, I’m finally getting around to posting about more of the meal. The biscuits weren’t substantial enough to cut it as a whole meal, so I decided we could eat some steak, too. The bleu cheese crusted filet I made was so simple. Start by turning the broiler on in your oven. Topping per steak: In a bowl, mix 2 tablespoons of bleu cheese, 2 tablespoons of Italian seasoned bread crumbs, a little freshly ground black pepper, and 1/2 tsp of olive oil. Set aside. You will take your two filets(mine were 6oz each) and sear them for 2 minutes on each side on the stove top. You may want to blot the meat before you do this to help it form that nice crust. As you all know, that’s what Julia Child
In the cold days of winter a midwestern girl needs some comfort food to warm her up. I remember eating many a pot roast on my grandparent’s farm, so it has fond memories attached to it. I don’t remember particularly liking it as a small child, mostly because there were always onions with it. As I’ve grown older, I’ve learned to like onions and along with it, pot roast. So, I got a hankering to make a roast as the temperatures plummeted. I came home late from work one night and threw it in the crock pot so it would cook while I slept and I would have lunch to take to work the next day. It was the perfect plan. I came up with this concoction by combining several recipes that I looked up online and my vague memories of how my mom and grandma made it. In the