Honey-Lime Chicken Skewers

I didn't get a picture of these, but they were super yummy and a great marinade!

Honey-Lime Chicken Skewers

(http://www.kitchenmeetsgirl.com/)

• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp oil
• juice of one lime
• 2 garlic cloves, minced
• 1-2 tsp Siracha, or I used a honey garlic one
• red pepper flakes, to taste
• 2 tbsp cilantro
• 1 lb skinless, boneless chicken breasts

In a small bowl, combine your ingredients, through the cilantro.  I didn't use the cilantro because my husband doesn't like it.  Mix thoroughly.

Pour the marinade over cubed chicken breasts and turn to coat.  Cover and allow to marinate for at least 1 hour.

Put on your skewers and then grill on medium high heat for 6-8 minutes per side.  Make sure juices run clear and enjoy!

Asian Inspired Flat Iron Steak

We are carnivores at our house and nothing seems to be better than a good cooked steak!  (or one that is Todd endorsed!!)

Well I also love a meal where part of it involves cooking outside by my husband!  Nothing better than having a little help with dinner!

This steak had great flavor and was really tender!  My husband usually prefers meat flavor instead of marinade, but even he liked this a lot!

We ate it with rice and it was loved by all!

Asian Inspired Flat Iron Steak

(From Pioneer Woman Black heels to Tractor Wheels book)

• 1/2 cup soy sauce
• 1/2 cup sherry (or 1/4 cup vinegar, 1 tbsp sugar & then add water to make 1/2 cup of mixture for a substitute)
• 1/4 cup honey
• 2 tbsp sesame oil
• 2 heaping tbsp minced ginger (or I used powder)
• 2 tbsp (3-5 cloves) minced garlic
• 1 tsp crushed red pepper flakes
• 2 flat iron steaks
• Can garnish with roasted sesame seeds and slivered green onions

Whisk all the ingredients, except steaks! :)

Place the steaks and marinade in a Ziploc bag and chill in the refrigerator for 3-6 hours.  Then grill them to your preferred doneness!

Allow your steaks to rest for 5 minutes and then enjoy!  And sprinkle some of the garnish if you desire!

Pineapple-Ginger Flank Steak

I have 3 words to describe this marinade

Yummy, yummy, yummy!!!!!

I experimented this one on the extended family and have great success.  It had a super yummy flavor and was simple with ingredients I already had!

Try this one before the summer is out!!

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Pineapple-Ginger Flank Steak

(Our Best Bites cookbook)

• 3/4 cup pineapple juice (I opened a can of pineapple and let my kids eat the pineapple and I used the juice!)
• 1 tbsp minced fresh ginger (or I used 1/8 tsp ground ginger)
• 1/4 cup soy sauce
• 6 tbsp brown sugar
• 1/4 cup canola oil
• 4-5 garlic cloves, minced
• Up to 2lbs flank steak

Whisk together the pineapple juice, ginger, soy sauce, brown sugar, oil and garlic.

Score flank steak about 1/8 inch deep with a knife diagonally on both sides to tenderize the meat.

Place the steak in a zip-lock bag and pour the marinade over the top.  Refrigerate for 8 hours or over night.

Remove steak from refrigerator about 30 minutes before grilling.  Grill about 5-10 minutes on each side, depending on how big your steak is and how pink you want it to be.

Let sit for about 5 minutes before slicing and enjoy!!

Beef Fajita Nachos

Doesn't that just look Scrumptious!

2 words described this meal ~ YUM and YUMMY!

The marinade for the flank steak was super good and great flavor. You do have to prepare in advance, since the flank steak marinates for 24 hours! It is definitely worth it! This steak would be great for fajitas in a tortilla too! We served ours with refried beans also!

Make sure you do the peppers and onions, they were yum!

Beef Fajita Nachos

(The pioneer Woman blog)

Flank Steak Marinade:

• 1 flank steak
• 1/3 cup olive oil
• 2 whole limes juiced
• 4 whole canned chipotle peppers (1 can), with a little sauce
• 4 cloves garlic, peeled
• 1 whole handful cilantro (which I omitted since I have a cilantro hater at my house!)

To prepare the steak, combine the olive oil, lime juice, garlic, chipotle peppers (just add a little sauce from the can too), and cilantro in a food processor or blender. Blend until totally combined.

Place flank steak and marinade in a large plastic bag or dish. Make sure to coat the meat. Seal bag or cover dish tightly and refrigerate for 24 hours at least!

NACHOS INGREDIENTS:

• 2 whole peppers, cleaned and sliced (I used a yellow and orange one)
• 2 whole yellow onions (I used 1 onion)
• olive oil ~ for frying
• tortilla chips
• Grated cheese ~ I blended cheddar and monteray jack
• guacamole ~ we sliced avocados on top instead
• salsa
• sour cream
• refried beans
• I also made my Black Bean dip

When ready to make nachos, preheat oven to 350 degrees. Drizzle olive oil on your grill. Cook the meat on an outdoor or indoor grill over very high heat, about 4 minutes per side! Remove the steak from grill and set aside to rest.

In a large skillet, heat a couple tbsp olive oil over med-high heat. Add onions and peppers and cook for 3-5 minutes, or until somewhat soft and start blackening. (You should also be heating your refried beans at this point!) Remove from heat when done.

Slice your meat into strips. Then cut them again into smaller bite size pieces. You can cut your peppers and onions into smaller pieces at this point too!

Arrange tortilla chips on a cookie sheet. Generously place cheese on top of your chips. (I didn't place enough cheese the first time and ended up adding more on top after they had cooked, so make sure to add lots of cheese!) Place cookie sheet in the oven and cook for 3 minutes or so, or until cheese is melted.

Remove from oven and place your meat and peppers/onions on top. Then you can scoop what you want on your plate and add whatever toppings you desire!

Repeat with remaining meat and vegies, or save for another day!

ENJOY!! They are really really good!

Lemon Chicken

Whole roasting chickens were on sale recently at my fav. grocery store and so I bought a few! I got home with them and thought now what??? I am not a fan of cutting up chicken or cutting it off the bone, etc.! But I was going to be brave and cook a whole chicken!

I used a marinade for a pasta recipe I posted earlier and it turned out really yummy! The best part being that I put it in the oven about 1 1/2 hours before dinner and had to do nothing else! This recipe marinates for a while and so the chicken was marinating all day and then I just plopped it in the pan!

Besides the cutting it off the bone, it was really yummy and very moist! So when those chickens become a good price again, I know I will buy a couple again and roast another chicken, no matter if I hate to deal with all the parts!

Lemon Chicken Marinade

(adapted from the Basil Street Lemon Chicken Linguini recipe!)

• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 1/2 tsp cajun seasoning
• juice of one lemon
• 2 tbsp parsley
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 whole roasting chicken

Prepare marinade and mix together. Wash chicken and pat dry discarding the neck and other parts that are hiding in there!!! Pour marinade over chicken (I like to do this in a gallon ziploc bag) and marinate in your refrigerator for 3-12 hours.

Place chicken in a small roasting pan or pan with a rack in it. Cook chicken at 350 for 25 minutes per pound of chicken. If chicken starts to brown too fast, cover with tinfoil. You can baste the chicken occasionally too!

Let the chicken sit for 10 minutes when done (internal temp about 185 degrees). Enjoy!

Barbequed Pork Loin Roast

My sister gave me this recipe from a Costco Celebrations cookbook! My sister altered it a little, I will put what we did in parenthesis. It turned out really really good and so easy. You barbeque the roast, but because it is sooo chilly outside we cut our roast up and made pork chops with it!

Super good, try it!!!

PORK LOIN ROAST MARINADE

• 1 1/2 lb pork loin roast
• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tbsp dry sherry (or apple juice)
• 1 1/2 tsp dry minced onions (chopped up an onion)
• 1 tsp ground cinnamon
• 2 tbsp olive oil
• 1 pinch garlic powder (minced 1 clove garlic)

Marinate overnight or 6-12 hours.

Barbecue til done!!

Korean Marinade

I thought this marinade was really yummy. I did not end up skewering the meat but barbecued it whole and than sliced it to serve.

Korean Marinade for Steak kabobs

1/3 cup chopped green onions
2 tbsp. brown sugar
1/4 cup fresh chopped parsley
1/4 cup water
3 Tbsp. sesame oil
1/4 cup soy sauce
5 cloves garlic, crushed

combine the above ingredients. Slice chuch steak into 1/4 to 1/2 inch thick slices. Marinate meat for 8 hours or overnight. Weave strips of steak onto skewers andcook on a hot barbecue for 8 minutes. Serve

Grilled Steak with Blue Cheese Potatoes

I made this this weekend with Elk Steak. And they were really yummy!! I'm not even that much of a blue cheese fan, but I loved it. I did end up broiling the potatoes instead of grilling them.

Grilled Steak with Blue Cheese Potatoes

by: Martha Stewart

Serves 4

* 3 garlic cloves, coarsely chopped

* 3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish

* 1/4 cup plus 2 tablespoons Worcestershire sauce

* 2 tablespoons extra virgin olive oil, plus more for brushing

* Freshly ground pepper

* 1 3/4 pounds skirt steak

* 1 1/2 pounds small red potatoes

* Coarse salt

* 3 ounces blue cheese, crumbled

Directions

1. Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.

2. Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.

3. Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

Andersons Flank Steak

My sister gave me this recipe a few years back, and we have loved it ever since! We look to buy Flank steak just to be able to have this, especially with the blue cheese!

Try it out, it is even good on any steak!

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1 1/2 lbs Flank Steak

Marinade:

1/2 cup grade juice

1/3 cup soy sauce

1 tsp ginger

2 tbsp brown sugar

1 tbsp oil

1/4 cup chopped green onion

1 large clove garlic, minced

Score steak against the grain about 1/4 inch deep on both sides. Marinate 3-6 hours.

Grill 7-10 minutes per side. Remove from grill and spread blue cheese sauce over top. (or you can set blue cheese spread on the side and put on what you like!)

Blue Cheese Sauce

1/4 lb blue cheese

4 tbsp butter, melted

1 clove garlic minced

Mix together and serve!

Tangy Barbecue Chicken

This recipe is from Bobby Flay
Soooooooo good!
1 cup ketchup
1/2 cup cider vinegar
3 T molasses
3 T brown sugar
1 T dried mustard
1 T soy sauce
2 tsp Worcestershire sauce
1 cup water
salt and pepper to taste

Bobby cooks the sauce for 30 min until thick then spreads on the chicken while cooking.
I marinated the chicken in the sauce then cooked the sauce for 10 min. Basted the chicken with the cooked sauce and poured some over the chicken on the plate when done. I also added 1 cup of Coke to the marinade. Best barbecue chicken I've had in a while.

Grilled Chicken Tostadas

This marinade comes from the Family Fun magazine and is for Chicken tostadas! We love the marinade for any barbequed chicken!

Marinade:

1/2 cup fresh lime juice

1/4 cup soy sauce

1/4 cup oil

1 tbsp honey

2 tsp minced garlic

1 1/2 tsp chili powder

Tostadas:

2-4 chicken breasts or 6 chicken thighs

8 small corn tortillas

1 1/2 cups shredded monterey Jack

1 1/2 cups shredded lettuce

Optional toppings:
salsa, guacamole, sour cream, cilantro, green onions

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Place the chicken in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling. Grill chicken until no longer pink!

Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.