Archive for February 17th, 2010

February 17, 2010

Marinated Skirt Steak

This is a recipe I got while in Sonoma at my FAVORITE winery – Mazzocco. Great wine and great food! This was the place we got to barrel taste and go into their vineyard and get a lesson on how to prune vines. I can’t wait to go back. I bet it’s so beautiful there right now…ahhh good times!

This is so super simple (yes John it really is!)

3 parts soy
3 parts teriyaki
3 parts red wine
1 part pineapple juice
Skirt steaks
(I used one steak and 1/3c soy, teriyaki, and wine and about a 1/4c. juice)

I make it the night before and then flip it once in the morning. Cook it on the grill to your liking – I like Med Rare. about 6 minutes per side. That’s all so easy huh!

Here are a few side ideas:

Grilled Veggie Salad
Roasted Ranch Potatoes

You can also turn this into an appetizer by thinly slicing the meat and placing on top of sliced baguette pieces…YUM YUM.

February 17, 2010

Grilled Veggie Salad

This is such a good refreshing salad. I love grilled veggies so this is right up my alley. I got the inspiration while watching Ellie Kreiger on Food Network this weekend. I’m sure she has a recipe on Food Network that is similar. You can mix up the veggies – portabella mushrooms would be good or summer squash too.

1 small egglplant
3 small zucchini
1 red bell pepper
1 red onion
1/4 cup goat cheese or feta
1/2 lemon

Slice eggplant and onions into rounds 1/2 inch thick; zucchini quarter lengthwise; and red bell pepper quartered. Drizzle with olive oil, salt, and pepper. Place on BBQ and cook until veggies get char marks and are cooked through (some may need more time than others – eggplant).

Cut eggplant and onions in quarters, zuchhini in half and cut red bell peppers in slices. Toss together. Squeeze lemon over veggies with salt and pepper and then toss in cheese.

Grilled Veggie Salad

February 17, 2010

Roasted Ranch Potatoes

These are so simple for easy weeknight dinners and SO good. My daughter will even eat these potoatoes and she doesn’t usually eat potatoes unless they are french fries (Yes I know! How does she not like potatoes?!?!?)

1 lb. small yellow potatoes
1 package of ranch dip mix (or dressing mix, the dip is better)
1/4 c. olive oil

Wash potatoes. Place potatoes in a shallow ovensafe dish. Drizzle with olive oil and toss. Sprinkle half the packet of ranch dressing over the potatoes and toss again.

Bake in the oven at 425° for about 25 minutes. toss during cooking. Make sure large potatoes are cooked through.

Roasted Ranch Potatoes