Asian Grilled Chicken

Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 Tablespoon rice vinegar
2 Tablespoon lime juice
1/2 teaspoon fresh grated ginger
1/4 teaspoon EVOO
1/4 teaspoon wasabi sauce
4 medium chicken breasts, pounded to even thickness

Directions:
-Combine all ingredients but chicken in large bowl and stir to combine.
-Add chicken and toss to coat and submerge.
-Place in fridge and marinate for about 30 minutes to an hour.
-Heat grill or grill pan to medium heat.
-Take chicken out of marinade and place on grill breast side down.
-Cook without moving until grill marks have formed on the breast.
-Flip chicken and brush top with more of the marinade mixture.
-Cook breast side up until grill marks have formed.
-Brush chicken one more time and flip breast side down.
-Turn grill to lower setting and continue cooking until done.
-Remove from grill and cover with foil for 10 minutes before serving.

Or instead of grilling, you can bake at 375 for 40 minutes.

4 servings.

Source: http://www.goodthingscatered.blogspot.com/

Filet Mignon with Bearnaise Sauce

Another recipe Brent found in New Orleans. The sauce is tangy, but we both really liked it.

Ingredients:
1/4 c. wine vinegar (may substitute apple cider vinegar)
1/4 c. dry white wine
1 tbsp. minced dried onions
1/2 tbsp. dried tarragon
1/8 tsp. freshly ground pepper
Pinch salt
3 egg yolks
2 tbsp. cold butter
1/2 c. melted butter
2 tbsp. dried parsley
2 filet mignon steaks
steak seasoning

Season steaks and cook on grill. In a bowl, combine first 6 ingredients in a 4 cup measure. Microwave on High for 4-5 minutes reducing liquid to 2 tablespoons. (When doubling the recipe, microwave 13 minutes reducing to 1/4 cup). In blender, beat the egg yolks until thick. Strain in the vinegar mixture and beat until mixed. Pour mixture into pan. Add one tablespoon of cold butter. Place pan over low heat to thicken egg yolks using wire whisk to beat. When egg yolks are thick, remove from the heat and whisk in the other tablespoon of butter. Beating this mixture with a whisk, pour in the melted butter slowly. Add parsley and stir. Serve warm, not hot.

Hint: If butter is added too fast, mixture may separate. If this happens, add a very small amount of vinegar at a time and beat with wire whisk. Se

Serve sauce over steaks and souffle.

2 servings.

Rib-Eye Steak with Black Olive Vinaigrette

This recipe is wonderful. It truly tasted like something I ordered from a four star restaurant. The original recipe can be found at
http://mealsbymonica.blogspot.com/2008/02/rib-eye-steak-with-black-olive.html

Rib-eye Steak:
2 rib-eye steaks, boneless
1 tablespoon Herbe de Provence (or any steak seasoning you prefer)
1 teaspoon salt
1 teaspoon freshly ground black pepper

Black Olive Vinaigrette:
1/2 cup black olives, pitted (I used black olive tapenade)
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 tablespoons extra-virgin olive oil
6 tablespoons vegetable oil
2 tablespoons chopped fresh flat-leaf parsley

For the Rib-eye:
I seasoned the Rib-eye with the seasonings and cooked it on the grill.

For the Black Olive Vinaigrette:
Combine the olives, red wine vinegar, mustard, garlic, salt, and pepper in a blender and blend until mixed. Drizzle the oils into the blender with the machine running. Transfer the vinaigrette to a serving dish. Stir in the parsley and serve with the rib-eye.

Balsamic Pork Chops

I can't say enough about how good these pork chops were. I served them with baked beans.

Ingredients:

2 center cut pork chops
1/4 cup balsamic vinegar
1/4 cup honey
1/4 cup brown sugar
2 Tablespoons soy sauce
2 sprigs rosemary
2 garlic cloves, minced
salt and pepper

Directions:
In zip lock bag or resealable container, mix vinegar, honey, brown sugar, soy sauce, rosemary, and garlic. Shake well to mix. Add a dash each salt and pepper. Place the pork chops in bag or container to marinate. Marinate at least 3 hours. Cook on grill.

2 servings.

Source: http://ellysaysopa.vox.com/

Teriyaki Pork Kabobs over Rice

I cannot rave enough about how delicious these were. My only regret is that I didn't make more.

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Ingredients:

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1 package dirty rice mix (we used Uncle Ben's)

Teriyaki seasoning (we used Ken's Steak House Marinade)

1 (12 oz) pork tenderloin, cut into 1 inch cubes

1 green bell pepper, cut up

1 onion, cut up

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Directions:

Cook rice according to package directions. In the last 5 minutes, add 2 Tablespoons of Teriyaki seasoning and blend well. Meanwhile, preheat grill. Thread pork, green peppers, and onions on 4 skewers. Pour Teriyaki seasoning over top and allow to marinate for about 30 minutes. Cook the kabobs on grill until cooked. Serve over rice.

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2 servings.

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Source: Me and DH trying to eat healthier (ie, pork instead of steak)

Zesty Red Wine Steak

I usually don't post steak seasonings, because seasoning a steak is easy, and everyone has their own way. However, after trying this recipe, I had to post it. These steaks were delicious, and they tasting like something you would order at a restaurant. DH and I made these while we were on vacation, so I didn't get a picture. DH and I will swear by this recipe. ENJOY!

Ingredients:

2 steaks (top round, fillet, or sirloin)
1/4 cup EVOO
1 Tablespoon steak seasoning (we used Montreal steak)
1/4 cup red wine
1 Tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce

Directions:

Mix all the ingredients, except steaks, together until well blended. Add to a resealable bag or dish. Add the steak. Turn to coat well. Refrigerate for at least one hour. (We marinated the steaks overnight, turning once to coat well). Remove steaks and place on grill. Discard the remaining seasoning.

2 servings.

Kabobs!!

Seasoned with steak seasoning:

DH came home early tonight to celebrate turning in his final paper. In celebration, I scrapped the pork chops I had been planning and we made kabobs instead. They were easy, but delicious.



Ingredients:

2 filet minion steaks, cut into pieces
1/2 onion, cut into large pieces
20 cherry tomatoes
Worcestershire sauce
Steak seasoning (we used Montreal Steak seasoning)

Optional: Green peppers or mushrooms, cut into large pieces

Directions:

Use kabob sticks to prick steaks and vegetables, alternating steaks with onions and tomatoes. Season with steak seasoning and Worcestershire sauce. Cook on the grill for about 15 minutes. I made garlic mashed potatoes on the side and french bread rolls.