Inspiring People to Cook Again
Vegetable soup with Escarole and beans is an easy, healthy vegetarian soup recipe that can be made for a quick dinner or a light lunch. Any small pasta like orzo, tubatini or shells works great in this dish, but most of the time I like […]
Crock Pot Chicken with Pan Gravy – An Easy Crock Pot Recipe. Chicken recipes come and go but this healthy Chicken Crock Pot Recipe is an easy chicken dish that anyone can make. If you have never cooked a whole chicken in a slow cooker, […]
For a simple, easy meal try skirt steak tonight. It’s a very flavorful cut of meat and cooks up in minutes. For a tender bite every time, be sure to cut the meat against the grain as I demonstrate in the photos below.
I prefer to grill skirt steak, but when I can’t I just cook it under the broiler.
Ingredients:
Directions:
Place steak in large Ziploc bag. Add all the ingredient to the bag. Seal bag and massage the bag with your hands so that all the ingredients mix well together.
Let marinade in the refrigerator for at least 3 or 4 hours. I prefer all day or overnight.
Remove steak from the refrigerator at least 30 minutes prior to cooking.
Remove the meat from the marinade and place on a cookie sheet. Give it a little sprinkle of salt and put it into the oven with the rack about 4-6 inches from the heat source or the top rack of the broiler.
Broil the meat about3-4 minutes on each side.
Once the meat is done, remove it and set on a separate plate. Cover the meat lightly with tin foil. Let the meat sit about 10 minutes before you slice it so it will retain its juices.
Once it is done resting, place on cutting board and cut about 1 inch thick slices against the grain (see photos below on how to slice).
Cook’s notes: You can find the Peter Luger Steak Sauce in the refrigerator section near the meat at your local grocery store.
This easy recipe for Cucumber Buttermilk Salad Dressing with Homemade Healthy Croutons makes close to 2 cups so there is plenty for a big salad and leftovers for the next night. You could use it as a dip for a veggie platter or to serve on […]
“A man who has not been in Italy, is always conscious of an inferiority, from his not having seen what it is expected a man should see.” Pictured: Mario Batali – Quote: Famous British author Samuel Johnson Can’t make it to Italy this year? No […]
You won’t believe how fast and easy grilled peaches are to make. It’s the perfect healthy summer 10-minute dessert that everyone will go crazy over, even people who don’t like peaches, like my daughter, will love this. They also make a great topping for a salad or a wonderful appetizer served with some cheese and prosciutto.
They are delicious on their own but most people prefer to top them with something sweet and creamy. See cook’s notes for serving suggestions and tips on how to slice and pit a peach.
Ingredients
Directions
Place peach halves skin side down on a plate. Squeeze the lemon juice over the top of all the peaches. Sprinkle tops with a pinch of salt, sugar, and cinnamon. Set aside while you preheat your grill.
Be sure to start with a clean grill that has been sprayed with Grill Spray. Once the grill is at a medium-high heat (about 300 degrees Fahrenheit) you can place the peaches skin side down on the grill. Grill skin side down with lid closed for about 3 minutes. Turn the peaches over and grill on the other side for about 2 minutes with the lid closed forming nice grill marks. You can peak at one after 2 minutes and if it doesn’t have those grill lines give it another minute or two. Remove from grill and place on the same plate you originally had them on or a decorative plate. Serve warm with your favorite topping, see notes below.
Cook’s notes:
How to slice a peach: You can easily slice and pit a Freestone peach by making a cut down to the stone along the seam. Be sure to go all the way around the peach. Twist halves in the opposite direction as you would for an avocado. Once the peach is separated you can easily remove the pit that will remain in one of the halves.
These peaches can be served many different ways so feel free to get creative. You can also use more or less sugar or cinnamon depending on your taste. Here are some of the things I serve them with: vanilla or chocolate ice cream, Greek yogurt or Mascarpone cheese with a little honey, homemade whipped cream or anything like this that rocks your boat. I like mine drizzled with just a little fat free half and half for a light dessert, or on my real treat days some vanilla ice cream.
Give this one a try and let me know how you served them.
My mom Gloria always made a dish like this and called it Italian Paella (“pie-yay-yah”). Her original way of making this calls for browning the chicken first. You can certainly do that but I think it’s lighter and easier to just put it all […]
This salad is a fresh, delicious change of pace. Why not give it a try and step away from the same old boring salads? The sweetness of the watermelon blends so nicely with the peppery flavor of the arugula. Don’t be afraid to shake it […]
