Grilled Marinated Skirt Steak


It’s been a couple of months since I last made steak. I used to eat it once a week and just needed a break, and I’m happy to say I’m back.  Skirt steak literally cooks in 4 minutes….4 minutes!!! Can you believe it?  The meat does have to rest for an additional 5 minutes or so, but that means dinner in less than 10 minutes. It’s like some sort of steak miracle. Add a hot baked potato on the side with a dollop of sour cream and I’m sold.

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(sorry for the poor picture quality, was in a rush to eat good steak)

Grilled Marinated Skirt Steak
1/2 c red wine vinegar
1/2 c olive oil
1/2 tsp onion powder
1/2 tsp dry mustard
1/4 tsp worcestershire
1 tsp honey
4 sprigs thyme
1 sprig rosemary
salt and pepper
1 lb skirt steak

Add of the ingredients to a resealable plastic bag and let marinate overnight.  When ready to cook heat grill to medium high to high heat.  Grill skirt steak for 2 minutes then flip and grill for another 2 minutes.  Remove steak to cutting board and let rest for 5 minutes.  Then slice against the grain of the meat to produce tender cuts of steak.


Chicken Pot Pie


Now that you made the roast chicken, what do you do with the leftovers?  Chicken salad sandwiches, Asian chicken salad, or chicken pot pie!  The possibilities may be endless, but this is the most delicious.  Seriously, what’s better than bacon and gravy in a pie crust?

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Chicken Pot Pie
2 tablespoons olive oil
2 slices of bacon, diced
1/2 onion, diced
2 medium carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
2 fresh bay leaves (or 1 dry)
1 tsp fresh thyme
salt and pepper
1/4 cup flour
2 1/2 cups low-sodium chicken broth
3 cups (about 14 ounces) cooked chicken, cut into 1/2-inch pieces
prepared refrigerated pie crust

Preheat the oven to 400 degrees F.

In a large saucepan, heat the oil over medium-high heat. Add the bacon and cook, until crispy, about 8 minutes. Remove the bacon from the pan and onto a paper towel-lined pate. Add the onion, carrots, celery, garlic, bay leaves and thyme to the saucepan. Season with salt and pepper. Cook until the veggies are tender, 6 to 8 minutes. Stir in the flour and cook for 1 minute. Increase the heat to high. Add the chicken broth and stir to combine to make gravy. Cook until the mixture thickens, about 3 minutes. Add the cooked bacon and chicken. Simmer for 3 minutes until heated through. Prepare a pie dish with non-stick cooking spray then place prepared pie crust in dish.  Using a ladle, fill the pie dish with filling then place other pie crust on top.  Roll the edge of the top pie crust to meet the lower crust. Using a knife make slight perforations in the crust to allow steam to escape while baking. Bake until the crust is golden and the filling is bubbling, 30 minutes. Cool for 20 minutes before serving.

Roasted Chicken with Vegetables


Nothing makes your house smell as homey as a roast chicken.  It’s aroma is like a big warm hug for your soul.  The best part is that it’s also super easy, throw it all in one pot and cook for an hour and a half.  It doesn’t get much better than this, try it this weekend for a dinner with your family or friends.

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Roast Chicken with Vegetables
1 4-5 lb chicken
1/2 lemon, chopped in half
4 sprigs thyme
4 sprigs, plus 1 tbs rosemary
4 tbs olive oil, separated
2 carrots, peeled and chopped into half
2 celery stalks, chopped in half
1 onion, quartered
4 garlic cloves
1 c water
salt and pepper

Preheat the oven to 400 degrees.  Put the chicken in a large roasting pan or pot.  Stuff the lemon, thyme, rosemary sprigs into the cavity of the chicken.  Using your hands spread 2 tbs of olive oil over the chicken skin then sprinkle with rosemary, salt and pepper.  In a large bowl toss the remaining 2 tbs of olive oil with the carrots, celery, onion, garlic, salt and pepper.  Arrange vegetables around the chicken then pour water in the pan.  Roast until the chicken registers at 160 to 165 degrees, about 1 1/2 hours.  Let the chicken rest for 20 minutes then carve and enjoy.