Grilling...Yum!

Living in Utah, for a California Boy and a California Girl can be challenging sometimes, especially during the coldest part of winter.  Neither of us take advantage of the skiing or snowboarding very much (like the kids do), and driving in the snow can be an absolute bitch at some times, but the most challenging time can be when its time to grill.  I can honestly say, that I probably grill about 200+ days per year; rain, snow, sleet, hail, night, day, you name it and I'm OK with it.  This winter however, I have kind of wimped out a little and have prepared meals inside much more often than I have on the grill.  It has been good in the sense that I really hadn't gotten a feel for roasting and baking meals before because I relied on the grill, but now I have a little more familiarity in that area.

One of the 'Old Stand By' meals is my London Broil.  It seems to be a favorite, and has even gotten me a couple of small group catering gigs.  The marinade is really what makes this lean meat so tasty:

London Broil

3 lb. London Broil cut of beef.

2 cloves garlic, diced

1 Tbsp Lawry's Season Salt

1 tsp~ fresh ground black pepper
1 Tbsp Italian Herb Seasoning
1/4 Cup Beer (MGD or another favorite Pilsner)

Worcestershire Sauce

Soy Sauce

Balsamic Vinegar

A-1 Steak Sauce

Olive Oil

Add all marinade ingredients to a gallon Ziploc bag and shake until mixed well.  Add meat and seal bag as airtight as you can.  Leave bag in the fridge for 1-2 hours turning/massaging every 30 min or so.  DO NOT let meat sit in marinade for any longer than 4 hours at it will begin to "cook" and will make the meat tough.
Heat the grill to high.  Place the London Broil over direct heat and drop the heat to medium.  Cook for about 5 min on each side.  Leave the meat alone between turns.  Check with a meat thermometer and take off of the grill at 120°F for Med/Rare.  Meat will continue to cook after you take it off of the heat so tent with foil and let rest for about 10min. to allow the juices to redistribute into the meat, before slicing.

'Super Busy' Meals

For some reason, not really sure what in the Hell got into me, I thought January was going to be relatively mellow coming off the Holidays and all...Holy Shit, we're busier than ever!
Between work, drill (I didn't take into account that January is Competition Month), dance, Tae Kwon Do, and homework Jules, the girls and I rarely have an extra minute to just sit and take a breather.
Consequently, I need to make sure that dinner is healthy and satisfying.  I have the 'go to meals' but I would really like to add to that list.  So, hopefully this week I'll be finding, trying and adding some quick and tasty stuff...

Jordan Drill Dinner

Wow, these Moms go all out for the Jordan Drill Team for their traditional dinner before a competition!
Last night it was the Sophomores who hosted the dinner.  As a Dad, I didn't get to attend but I did get to help and at least cook a little for the girls.  We took a Tortilla Soup...it was pretty good, if I do say so my damn self!  I obviously had to double the recipe...

SLOW-COOKER CHICKEN TORTILLA SOUP

Prep Time: 30 Minutes

Cook Time: 8 Hours

Serves: 8

INGREDIENTS:

1 pound shredded, cooked Rotisserie chicken

1 (15 ounce) can whole peeled tomatoes, mashed

1 (10 ounce) can enchilada sauce

1/2 can Pato Tomato Sauce (can use the whole can if desired, but it is a bit 'picante')

1 medium onion, chopped

1 (4 ounce) can chopped green chile peppers

4 cloves garlic, minced

3 (14.5 ounce) can chicken broth (about 6 cups)

1 teaspoon cumin, rounded

1 teaspoon chili powder, rounded

1 teaspoon salt

1/4 teaspoon black pepper

2 bay leaves

1 can sweet corn niblets

1 tablespoon chopped cilantro

ENHANCERS:

Tortilla Chips

4 Limes, quartered

Sour Cream
Avocado Slices
Diced Green Onions

Grated Monterey Jack Cheese

DIRECTIONS:

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker, mix until ingredients are combined.  Pour in chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaves.  Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours, stirring occasionally.

Serve with your choice of the Enhancers and ¡Disfrute!

Hell, or Opportunity...I'll decide!

Another Hell Week, so I especially need something to decompress when I get home...How about Beef Stroganoff?
Yesterday, I made my Spaghetti Squash Primavera...not exactly a catchy name, but it is tasty...

Serves 4

Ingredients:
2 Spaghetti squash, medium size
Olive Oil
1/2 Onion, diced
2 cloves garlic, diced
1/2 Red Pepper, diced
8 oz container button mushrooms, sliced thin
1/4 cup white wine
1 1/2 cups grape tomatoes, cut in half
1/2 cup broccoli, cut into small florets
1/2 cup cauliflower, cut into small florets
1/2 cup green beans, cut into 1" pieces
1/2 cup zucchini, sliced and cut into quarters
(You can use whatever veggie you would like)
1 cup favorite spaghetti sauce
8 oz fresh Mozzarella, sliced in 1/4" slices

Directions:
Fill a large pasta pot 3/4 of the way with water and bring to a boil.
Cut squash in half lengthwise and scrape out seeds and any loose debris.
Add squash to water and boil for about 30 minutes until flesh is soft. Let cool.  Scrape flesh out with a fork, making spaghetti like strings.  Set aside.