Posted at 10:00 am
This is a simple recipe for the grill that requires a little bit of time to marinade.
In that time you can be tossing up a salad or putting together other side dishes like: Asiago Cheese Stuffed Tomatoes and Roasted Mini Potatoes.
- 4 skinless, boneless chicken breasts
- 1/3 cup Roquefort or other creamy blue cheese salad dressing
- 2 crushed garlic cloves
- 1 tbsp. freshly squeezed lemon juice
- 1/2 tsp. each of dried basil and freshly ground pepper
Preparation: Preheat the BBQ and lightly oil the grill. Trim away any fat from the chicken breasts. Stir the salad dressing together with the garlic, lemon juice basil and black pepper. Let the chicken marinade in the dressing for at least 1/2 hour in the refrigerator. Grill until golden and cooked through the centre (about 8 minutes per side) Serves 4.
Posted at 4:57 pm
I’ve been at a lakefront cottage for several days with a dear friend, our teenage sons and a bunch of teenage cousins. At one point there were eight teenagers looking to us two Moms to feed them quick.
Sure there was the typical break from good foods and I succumbed to the deliciously twisted cheddar Cheetos (my personal kryptonite).
From that experience in feeding the masses, I thought I’d share some of our “hits” with the kids…
- Roasted red pepper hummus and pitas cut up into triangles
- Deli black and green olives
- A small appetizer of light cream cheese in a dish, with two kinds of gourmet jam on top to spread onto whole wheat or rice crackers. A Muskoka, Ontario company called “Yummies in a Jar” supplied the jams we used (cucumber and herb, and red pepper)
- Fresh Ontario peaches – breakfast, lunch and dinner
- BBQ steaks marinated in “Le Grill” brand red pepper and garlic sauce. Simply trim the fat, pierce the steaks all over with a fork, coat each piece of meat on both sides with the sauce, throw the steaks in a large Ziplock bag, and BBQ when you’re hungry later in the day
- Pancakes with real Ontario maple syrup and President’s Choice brand applewood smoked bacon, slow cooked to wake up those sleepy boys with the delicious smells
- Wild blueberries topped with 0% vanilla-flavoured Greek yogurt and sprinkled with granola for breakfast
- Store-bought sponge cake rounds nestled underneath cut up strawberries, fresh wild blueberries and hand-whipped cream (because there were no beaters at the cottage…I called in my Cheetos penance). If you’re not a fan of whipped cream, use the vanilla yogurt instead.
Just remember to transport your refrigerated or frozen items in a cooler packed with ice. The highways out of town can be nasty with heavy traffic, and you don’t want spoiled food to spoil your fun at the lake.
Enjoy your summer! More recipes to come later this week….
Posted at 8:30 am
When my youngest son had this and insisted I get the recipe, I knew I had a winner to add to my collection!
With thanks to my friend “Olive” (who has her own wonderful blog “Olivetoeat”) for introducing our family to this wonderful recipe that keeps getting asked for when made. If you are having company and want to cook it quick, keep the meat marinating in the sauce overnight or from early morning. Then, you can whip it out when your company arrives, cook it in the oven or on the BBQ and impress them with something different and tasty.
- ½ cup dry sherry
- 1/3 cup soy sauce
- 2 tbsp. ketchup
- 2 garlic cloves, minced
- 1 ½ tablespoons minced peeled fresh ginger or powdered ginger to taste
- 1 tbsp. brown sugar, packed
- 1 tbsp. Asian sesame oil
- 1 ½ to 1 ¾ pounds of flank steak
Whisk the first 7 ingredients and pour into a 13 x 9 x 2” baking dish. Add steak, turn to coat. Let marinate at room temperature for 2 hours, turning occasionally. Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; broil for 3 minutes. Sprinkle steak with coarse salt and pepper. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand for five minutes. Cut crosswise into thin slices and serve.
On the next day, if there are any leftovers, you can cut the steak strips even smaller and add to a caeser salad.
Posted at 9:13 am
Before you get started, please notice that while it is a quick recipe to whip up, there is a time needed for it to marinade. If you want to come home after work to something special, throw the ingredients together and let marinade overnight. When you come home, grill it, slice it into thin strips and put over mixed organic greens for a lovely dinner salad.
- 3 tbsp. Dijon mustard
- 1 tbsp. soy sauce
- 1 tbsp. grated fresh ginger or 1 tsp. dry ginger
- ½ tsp. dried thyme leaf
- ½ tsp. coarsely ground black pepper
- 2lb flank steak
Stir all ingredients (except pepper) and spread over both sides of the steak, then sprinkle with black pepper. Seal in a plastic bag. Refrigerate several hours or overnight. Grill on BBQ only to medium rare. If you cook it more it will get tough. Let it rest (aka: leave it alone) for about 5 minutes before slicing thinly across the grain.