Steak Marinade

Now, I’m not usually for fiddling with a perfectly good steak; but while searching through Pinterest, I came across this and the combination of flavors worked well and I thought “why not?”. Steak was on the menu, and I already had all the marinade ingredients so, again – “why not?”. Three strip steaks are soaking in this now and soon I will flip them over to marinade a little longer on the other side.

Verdict: These had great flavor and were so much more juicy than the steaks that were not marinated. M accidentally overcooked the steaks, but it didn’t dry out the marinated ones at all – they were still tender! Thanks for reading, enjoy ūüôā


Steak Marinade – adapted from Kayotic Kitchen

  • 3 tbsp oil (*I used grapeseed)
  • 1 1/2 tbsp soy sauce
  • 2 tbsp red wine vinegar
  • 2 tsp fresh lemon juice (*I didn’t have lemon, woops!)
  • 2 tsp Worcestershire sauce
  • 1/2 tsp Dijon mustard
  • 1 large garlic clove, sliced
  • 1 large shallot, sliced
  • 2 rosemary sprigs, crushed to release the oils
  • tabasco
  • pepper
  • salt

Directions –

1. Combine all ingredients in a bowl and pour over top steak. I placed my steaks in a glass baking dish, then covered with plastic wrap. Marinade for at least 4 hours.

Cilantro Lime Flank Steak Tacos with Homemade Tortillas and Salsa Fresca

There is a lot going on here, but all of it was pretty tasty. Rather than post the full recipe for the flour tortillas, here is the link. I had some issues while making them! They’re not difficult to make, but when I thought of separating them with pieces of waxed paper (to save on counter space), that’s when it all fell apart. The dough stuck to the paper so badly! Most of the tortilla rounds became mangled while I tried to remove them from the paper – I was so bummed! I did take some of the scraps and rolled them out again, which is a little more difficult the second time around. The surviving tortillas turned out pretty well, but they’re nothing like the best tortillas I have ever had! Those are found in San Diego, California at Old Town Mexican Cafe! I could go for some of that now ūüėČ Thanks for reading, enjoy!
Cilantro Lime Marinade & Flank Steak Tacos – adapted from Simply Scratch
  • ¬†1/3 cup grapeseed oil
  • Juice of 1 Lime
  • 1 Garlic Clove, smashed
  • A¬†handful of Cilantro
  • 1/2 red onion, roughly chopped
  • 2 teaspoons of Honey
  • 1/2 teaspoon of Cumin
  • 1/2 teaspoon of Ancho-Chili Pepper
  • 1/2 teaspoon Red Pepper Flakes
  • Kosher Salt and¬†Fresh Black Pepper, to taste
  • 1.5 – 2 pounds flank steak
1. Place the steak in a zip top bag, set aside. Combine all ingredients and blend well with a stick blender, or mini food processor. Pour marinade over the steak, place it in the fridge to marinade for several hours.
2. Heat up some warm soft flour tortillas, layer with thinly sliced strips of the Cilantro-Lime Steak, shredded iceberg lettuce, Salsa Fresca and top with shredded Monterey Jack cheese.
Salsa Fresca – adapted from Simply Scratch
  • 4 Roma Tomatoes, cheeks removed, sliced and diced small
  • 1 small red onion, diced small
  • 1 Serrano Pepper, diced finely (*I couldn’t find these, so I substituted two jalapenos)
  • 1 Clove of Garlic, smashed, peeled and minced
  • 3 green onions, white and dark green parts sliced
  • 1 handful of cilantro, chopped (*I love cilantro, so I always use more)
  • Juice of a half a Lime (*I used the whole lime)
  • 1/2 tablespoon of Olive Oil
  • A¬†pinch of Kosher Salt
  • A few grinds of Black Pepper
Directions:
Combine all ingredients into a large bowl. Toss until all ingredients are mixed. Cover with plastic wrap and refrigerate for at least 30 minutes. Serve with tortilla chips or on top of your favorite tacos.

Jamaican Jerk Chicken

It’s my SIL’s 18th birthday today so I asked her what she’d like me to make for her birthday dinner. This was one of her requests, and to be honest I wasn’t crazy about it. I have never eaten this let alone tried to make it before. I have heard of this style of preparing chicken but I had no idea how many seasonings were required. I’m just glad that I have a well stocked spice cabinet! It’s weird because I had all but two ingredients on hand for this marinade – it’s like she knew I have all the stuff this dinner. Well, whether she did or not, I’m glad she chose it. It’s always a good thing to try new types of cuisine with interesting flavor combinations. The scotch bonnet is a mean pepper! I was grating it over the marinating chicken and the fumes made me choke, so I thought it best to use about one third of it.

This dinner was a success! We all enjoyed the unique flavor of the chicken, and it wasn’t too spicy. Next time I will use the whole pepper instead and maybe use dark meat next time. Oh, and I tried this sauce¬†(I made half a batch)¬†that was recommended to me. She said it helped to cool down the chicken, which was something I worried about once I added the scotch bonnet. I had everything for this recipe too, except the cucumber but I don’t think it would have made a huge difference. The sauce had good flavor and paired well with the flavors of the chicken. If I make this again, I will be sure to update this post with the changes I plan on making. Thanks for reading, enjoy!

Jamaican Jerk Chicken – adapted from Carribean Choice

  • 1 tbs. Ground allspice
  • 1 tbs. Dried thyme
  • 1 1/2 tsp. Cayenne pepper
  • 1 1/2 tsp. Freshly ground black pepper
  • 1 1/2 tsp. Ground sage
  • 3/4 tsp. Ground nutmeg
  • 3/4 tsp. Ground cinnamon
  • 2 tbs. Salt
  • 2 tbs. Garlic powder
  • 1 tbs. Sugar
  • 1/4 cup Olive oil
  • 1/4 cup Soy sauce
  • 3/4 cup White vinegar
  • 1/2 cup Orange juice
  • Juice of 1 lime
  • 1 Scotch bonnet pepper, seeded and finely chopped
  • 1 cup Chopped white onion
  • 3 Green onions, finely chopped
  • 4 Chicken breasts (6 to 8 oz)trimmed of fat
Directions –
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade.


Grilled Teriyaki Sandwiches with Pineapple, Bacon and Swiss

One of the biggest stress relieving things I can do for myself is to come up with a weekly meal plan. There are only a few things that are more frustrating and stressful than not knowing what I’m going to make. This was a good week because I easily came up with five meals without really trying and that isn’t something that happens often. This was one of them:

Teriyaki Marinade – heavily adapted from Allrecipes

  • 1/3 cup white sugar
  • 2 TBSP honey
  • 1/2 cup low sodium soy
  • 1/4 cup rice wine vinegar
  • 1 clove garlic, minced
  • 1/3 tsp. grated fresh ginger
  • 1/4 teaspoon ground black pepper
  • 1.5 pounds of boneless, skinless chicken breast – pounded thin
  • these buns
  • 1 pineapple sliced 1/2″
  • 3 strips bacon
  • 3 slices baby swiss
  • romaine lettuce

Directions –

1. Combine first 7 ingredients in a microwave safe container. Heat the marinade for about 1 minute or until the sugar is dissolved. Set aside to cool.

2. Place pounded chicken in a Ziploc bag and pour marinade over top. Marinade for at least 12 hours.

3. Preheat grill to 350 -400 degrees. Grill the chicken for 15 – 20 minutes total. Once you’ve flipped the chicken to cook the other side, put the pineapple slices on the grill. After about 5 minutes, flip the pineapple slices over and place the bacon and cheese on the chicken to warm through.

Marinated Chicken Breast

I came across this recipe the other day while trying to find a simple marinade for some chicken that I had sitting the fridge. This marinade has lemon zest, garlic and some dried herbs, but I decided to add two tablespoons of fresh lemon juice to go along with it. The night before I prepared the marinade in one of my dressing carafe and placed it in the fridge to let the flavors marry. Plan on marinating¬†for at least four and up to twelve hours – any longer than that and the lemon juice will start to cook the meat. This morning I pounded the chicken breasts in a sealed, one gallon Ziploc bag – you don’t want all that chicken juice flying around your kitchen! Plus, once the chicken is nice and evenly pounded, you can pour the marinade over the chicken, mush the bag around a little and finally place it in the fridge. Whenever I marinade meat, I either put it in a Pyrex container and cover it, or as with this method I place the bag in another container. It’s just a way to be extra safe in keeping any raw meat juices from contaminating the rest of your fridge and it’s contents.

This chicken grilled up moist and flavorful and paired perfectly with the green salad. I added tomato, bell pepper, cucumber, avocado and grated carrot to the greens Рthe more veggies for me the better! Thanks for reading, enjoy!

Perfectly Grilled Chicken Breasts with Lemon Zest, Garlic & Herb Marinade – adapted from Once Upon a Chef

  • 4 boneless, skinless chicken breasts (about 1¬ĺ pounds total)
  • 6 tablespoons extra virgin olive oil
  • 4 large garlic cloves, minced (use a garlic press)
  • 1 teaspoon dried thyme
  • ¬Ĺ teaspoon dried oregano
  • 1¬ľ teaspoon salt
  • ¬Ĺ teaspoon pepper
  • 1¬Ĺ teaspoons lemon zest (you’ll need one lemon)
  • * I added 2 TBSP of lemon juice

Directions –

1. Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ¬Ĺ-inch thickness.

2. Mix all ingredients except chicken together in a 1 gallon zip-lock bag. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place in a bowl in the refrigerator (the bowl protects against leakage); let the chicken marinate at least 4 hours or up to 12 hours.

2. Clean grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Place chicken breasts on the grill (make sure they are well-coated with the marinade; the more garlic, lemon zest and herbs on the chicken, the better!). Grill, covered, for 2-3 minutes per side.

Use a fine or Microplane grater to zest the lemon. Simply rub the lemon in one direction against the blades, turning the lemon as you go. Be sure to remove only the yellow part; the white pith underneath is bitter.

 

If you are using less than 4 chicken breasts, you’ll need to reduce the salt accordingly.

Steak and Potatoes

Happy New Year! There has been lots of cooking and baking going on, so hopefully over the next few days I will put some posts together to share. I have tried quite a few new recipes over the past couple of weeks and some trusty old stand-bys. Yesterday, I checked Publix online for their weekly deals and saw “top loin” for sale – aka London broil. I have never purchased this up until now, but my mom used to prepare this cut when I was a kid so I was familiar with the name…that’s it! Luckily, TasteSpotting is an awesome website to use when I’m in the need for inspiration. I came across two new recipes via one link – I love when that happens. I have used this blog successfully in the past for new recipes, so I knew this blogger wouldn’t let me down.

The steak had great flavor, and it would have been even better on a more expensive cut of meat. There is not a lot of fat marbled throughout top loin, so it wasn’t the most tender steak. Maybe next time I will look for a marinade with some kind of acid to tenderize this cut. The potatoes were so simple to put together and so tasty. I picked up a bag of those tiny, multicolored potatoes that Publix carries now for this dish and they worked out perfectly, and the skin is super thin, and became delightfully crispy when roasted. Thanks for reading, enjoy!

*Parmesan Garlic Potatoes – adapted from Let’s Dish

  • 1.5 lbs. of potatoes, cubed
  • 2-3 TBSP of olive oil
  • 2-3 cloves garlic, minced
  • 2 tsp. dried parsley flakes
  • 1/4 cup parmesan cheese
  • salt and pepper to taste

Directions –

Preheat oven to 400 degrees.¬† Spray a 9×13 inch glass baking dish with non-stick cooking spray.¬† Arrange potatoes in prepared pan.¬† Drizzle with olive oil, then sprinkle with garlic, parsley flakes, Parmesan cheese, salt and pepper.¬† Toss to coat potatoes evenly.¬† Bake for 25-30 minutes, or until potatoes are tender.¬† Stir once half-way through baking time.

*Marinated London Broil – adapted from Let’s Dish

  • 1 flank steak or London broil – about 3 pounds
  • 1/2 cup soy sauce ( *I used low sodium)
  • 2 TBSP olive oil
  • 2 TBSP ketchup
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp pepper
  • 1/4 cup onion, finely chopped (*I omitted this)
  • *I added about a TBSP of McCormick grill seasoning

Directions –

Mix ingredients for marinade in shallow pan or zip-top bag. Score meat on both sides in a diamond-shaped pattern.  Add meat to marinade and cover or seal. Refrigerate for at least 6 hours, or overnight. Remove meat and broil or grill to desired doneness, 10-15 minutes. Let meat rest for 5-10 minutes. Slice thinly across the grain and serve.