Recipe #2 - Marinated Grilled Flank Steak

Marinated Grilled Flank Steak

2 lbs flank steak
1/4 c soy sauce
2 tbls worcestershire sauce
1 tbls olive oil
2 tbls minced garlic
1/2 tsp crushed red pepper flakes


1 - Place steak in a plastic freezer bag.

2 - In a small bowl, whisk together remaining ingredients. Pour mixture over steak in bag. Refrigerate overnight or for at least 4 hours.

3 - Preheat grill. Cook steak to medium rare, about 5-6 minutes on each side. Let meat rest on a cutting board for 10 minutes, then thinly slice across the grain.

I love flank steak because it is so flavorful, juicy and budget friendly. You can also use skirt steak but it is much thinner. In the summer I serve this with fresh roasted vegetables that I grill in foil as the steak cooks and a delicious fresh farmers market salad. This meal is great with a glass of chilled Beaujolais (red) or Sauvignon Blanc (white).

Happy Eating!

-EE

My First Recipe Post!

Hello all -
I was feeling inspired today so I thought I'd post my first recipe. Hopefully this will become a weekly thing.

Tequila-Glazed Grilled Chicken Thighs

1 1/2 tsp ground cumin
1 tsp chili powder
3/4 tsp kosher salt
1/4 tsp chipotle chili powder
6 bone in chicken thighs skinned (or boneless if you prefer)
3/4 c pineapple juice
1/3 c tequila
1/4 c honey
2 tsp cornstarch
2 tsp water
2 tsp grated lime rind
3 tbls lime juice
1/4 tsp crushed red pepper
cooking spray
aluminum foil

1 - Preheat grill. Once coals are ready move all or most coals to one side of grill. If using gas preheat grill to medium high then turn left burners of. You will be grilling using direct heat to start and indirect heat to finish.

2 - Combine first 4 ingredients in a small bowl; rub evenly over chicken.

3 - Bring pineapple juice, tequila and honey to a boil in a small saucepan; cook for about ten minutes until it reduces to about 3/4 c liquid. Combine cornstarch and 2 tsp water in a small bowl, stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil and cook for about 1 minute stirring constantly. Remove from heat and stir in lime rind, lime juice and red pepper.

4 - Spray aluminum foil with cooking spray. Place foil onto the side of the grill over coals or direct heat. Place chicken onto aluminum foil. Cover and grill for 5 minutes on each side basting occasionally with juice mixture. Move the chicken to the side of the grill away from direct heat. Cover and grill an additional 5 minutes on each side or until done, basting occasionally.

*In a pinch I have used half of the glaze mixture as marinade and grilled the chicken on the George Foreman. Once cooked I basted the remaining mixture onto the chicken while it rested*

*Make the glaze a few days ahead and warm when you are ready to use*

I hope you like this recipe as much as I did!
Enjoy!

-EE

Harvesting Nature's Bounty

And so it begins. The first fruits and veggies of the new year are starting to make an appearance at local farmer's markets. I have already been enjoying yummy fresh asparagus and delicious strawberries for a month or so now but my trip to the market yesterday turned up a very unexpected pleasant surprise, real home grown tomatoes. I was very sceptical that these might be hot house grown so I asked the farmer to be sure. He informed me that indeed it was a little early for tomatoes but he was raising his early crop of veggies underneath hoop houses. I was so excited to hear that. A real tomato in mid-May? Unheard of and yet it was true. It was fabulous on my salad last night. Early tomatoes aren't quite as sweet and juicy as in season tomatoes but this one had that great real non store bought tomato taste and texture. During my outing I also purchased early new potatoes and small sweet spring onions for a potato salad, fresh carrots, a flat of strawberries and the most beautiful hanging petunia baskets. The produce was wonderful but I was actually most excited about the petunias. They are my favorite flower to have in a hanging basket. When I think of summertime and sitting on a porch I think of flower pots overflowing with a cascade of beautiful petunias. I planned on going to Lowe's for flowers after the market but when I saw these baskets I stopped and asked how much. I was so shocked when the very nice lady said two for $15. You can't even get one hanging basket as large and overfilled as these were for $15. I bought the last two baskets with pale creamy yellow blossoms. Yellow reminds me of homecomings. Those baskets will be here this year when T returns home from his months of training and I plan on having two more next year when he returns home from his impending deployment. Okay, enough of my PSA about farmer's markets. If you are lucky enough to have a market near you go and check it out. Some things may be slightly pricier than the grocery store but most of the time it's cheaper and not to mention a whole lot fresher. Until next time, enjoy!

-EE

FYI - Write down your passwords (:

Hello again -
I am back. Sorry for the delay, life happened. I GOT A JOB!!! Yay me! Sometime between getting a job, school and finding time to add a new post to my blog I forgot which password I used to access my account. The mystery was finally solved today. I just wanted to check back in and let everyone know I am still pursuing this and will add new information soon. In the meantime, are there any subjects or questions that anyone has? Message me on here or on FB. Talk to y'all soon.

-EE

To infinity and beyond!

Hello blogging world,
As with everything involving technology I am a little behind the curve. Until a few years ago I pretty much only used the internet to check email and research for school. Look at me now, starting my own blog. I'm sure that the first few people who read this will be friends and family so please be kind and encouraging. I am starting this blog in the hopes of opening up the first of what I hope becomes many avenues into a life in Food & Nutrition. I will posts recipes, tips, an ingredient of the week and hopefully answer to the best of my ability any questions that you might have. Here's to many adventures together in the wide and wild world of food.

-EE