Zesty Dijon Marinade for Beef

I love easy. 
I mean seriously, with three teenagers my schedule screams busy, so I am always looking for something flavorful and easy to serve up at mealtime.

And who doesn’t like simple?

One of my favorite quick and easy dinners is London Broil or beef shoulder tender, marinated and thrown on the grill, served up with fresh veggies or a salad.


Ingredients for this marinade are ingredients that are usually found in most pantries:
3/4 cup Balsamic vinegar
1 Tablespoons Olive Oil
3 Tablespoons Dijon mustard
3 cloves minced garlic
freshly ground black pepper
**Fresh herbs of choice (I like a little fresh rosemary or basil from time to time)
Whisk all of the ingredients together and pour over your preferred cut of beef.  We use London Broil or Shoulder Tender as they are some of the leaner cuts of beef you can find in the grocery store.

Pour over the beef and let sit for 1-2 hours, turning the meat several times to coat well.
Remove from the marinade and grill.


(You can use the oven to cook your meat, but I think it has so much more flavor from the grilling.)

Preheat your grill to 400 degrees.  Grill meat until your desired doneness.  We prefer our meat cooked to a nice medium.

{Invest in a good set of thermometers to use when you are grilling, you won’t regret it.}

That’s it.


Super simple, very flavorful, nice to dress-up or make for a casual meal.

And it looks like you literally spent hours perfecting your dinner.

I love to marinate our beef while sitting at a track meet or wrestling match, then it is grill ready when we get home.  Any vegetable I serve up steam while the meat is on the grill ….. Usually 30 minutes until supper is served.

Have a great weekend!

Linking up with Foodie Friday, Food on Friday, Simple Living and Eating’s Foodie FridayOn the Menu Monday.

Creamy Horseradish Sauce

We grilled a London Broil for supper earlier this week and I found myself really wanting a good horseradish cream to go with it.  Buying it premade on the shelf means it is full of salt, sugar and other additives, so I decided that I could come up with something a little better than that.
In the past I have made my own using sour cream, which is something we are not keeping in our home any longer.  I did have some Chobani Greek fat-free yogurt on hand, so I thought it would be worth a shot.
Easy peasy, I whisked together 1/4 cup of Chobani Greek yogurt and 1 Tablespoon + 1 teaspoon of fresh ground horseradish.  (This is definitely more or less according to your taste; horseradish is very stout!)
I found this in the fresh seafood department at Ingles; sometimes it is found in the produce case.
It worked, and it was quite delicious on our grilled beef.
Later I was browsing online and found a chart with a few ways you can substitute Greek yogurt for healthier options with your meals.
I definitely think some of these are worth a try.
What healthy substitutions do you make in your kitchen?

Heart Healthy Fourth

The biggest mistake people make when you change your lifestyle habits is thinking that you can no longer eat the “good stuff”.
I may not eat fried, salty, high in fat, and full of sugar foods any longer, but I  am still getting plenty of flavor and delicious foods.
This week is the 4th of July.  For many of us it means time with family and friends.  Perhaps you’ll attend a pool party, a BBQ, go out to the lake, or host your two teenage nephews for a week.
{Yes, I have five teenagers in my house this week!}
  No matter what you do, you can still enjoy the Fourth without being miserable after eating.
Colored rice makes a great filler for those red, white and blue holiday decorations.
“Would you like a hamburger?”  
Ask the butcher in your grocery store to grind a London Broil (that you have chosen) into hamburger meat.  It’s very lean, yes, but also very tasty.  Grill it with a little garlic powder, pepper, squeeze  half a lemon (or 1/2 tsp. balsamic vinegar) over your patties and you have a healthy & lean burger.  You can eat it in a lettuce wrap or serve it on Pepperidge Farm or Arnold brand 100% sandwich thins.  Just leave off the mayo and cheese & use No-salt ketchup!
“But I prefer BBQ.”
You can have healthy BBQ as well.  Skip the pork and choose the skinless chicken breast.  Marinated in lemon juice for 30 minutes and then seasoned with garlic and chili powders, or a no-salt/sugar rub, then baste with BBQ sauce about 10 minutes before pulling.
Isn’t BBQ sauce full of sugar?
I must share this easy & delicious sauce with you!
3/4 cup red wine vinegar
1/2 cup NO salt ketchup
1 garlic clove, minced
1/8 cup chopped onion
3 packets sweet-n-low
juice of half a lemon
1/2 tsp. dry mustard
1 Tbsp. chili powder
Red pepper flakes to taste
Mix all of your ingredients together in a saucepan and bring to a boil.  Reduce heat and simmer until the sauce begins to thicken.  Store in a jar until ready to use.  
**Don’t use the same sauce for basting if you want to add extra at the table.  I usually double the recipe and then separate the sauce for cooking and eating.
For our Fourth menu I am planning on hamburgers, bow-tie pasta with spinach & mushrooms (recipe coming), rosemary-balsamic roasted potatoes, and a crisp spinach salad topped with strawberries & blueberries.
I am also making a dessert for the kiddos (I will share this tomorrow), but Audley and I will enjoy a little fresh summer fruit.
What do you have planned for your Independence Day celebrations this year?

For the Hostess

As everyone is returning to work today after a long holiday weekend, I hope your Independence Day celebrations were memorable and fun!


Getting into the spirit of the holiday!
Despite an extremely rainy day, there was not a dull moment to be found at our own family celebrations!
Pile on Party!!
Over the weekend, one of my girlfriends posed a question on Facebook about whether or not to carry a bottle of wine to a dinner they had been invited to, and it really got me thinking….
Is the hostess gift a thing of the past?
If you read any etiquette book, there is a section on when you are invited to someone’s home.   These sections will tell you how to pitch in, how to behave, and to take your host or hostess a little gift.  A bottle of wine or a lovely scented candle is the most common gift, but I decided for the two July 4th BBQ we were attending, to go a different route and I carried homemade BBQ sauce.


BBQ sauce just seemed fitting as it could be used immediately, but there is a lot of time left for grilling this summer, so it can be used later as well.
Have you given a gift to your host or hostess recently?  How was it received?
And just so you are prepared for the next BBQ that you are invited to, here is my recipe for homemade sauce.  I am not even sure where the original recipe came from, but it has been altered and used continuously in our home for nearly 16 years!
2 Tablespoons Olive oil
2 cups finely chopped Vidalia onion
1 head garlic, minced
3 cups catsup
1 cup cider vinegar
1/2 cup Worcestershire sauce
2/3 cup sugar
2 Tablespoons chili powder
1 Tablespoon (more if you like the heat) cayenne pepper
Heat oil in a saucepan over medium heat.  Add the garlic and onion, cooking gently until fragrant and the onion is transparent (abt. 5 mins).  Add the remaining ingredients, mixing well (a flat whisk works great for this), reducing heat and simmering about fifteen minutes.  Stir continuously while the sauce simmers to prevent sticking.  The sauce should thicken a little.
Remove from heat, store in a canning jar & refrigerate.  This makes about 3 pints.
To give as a gift, tie a bow on your jar and type up the recipe to share.  
And if you are lucky, maybe your very own Grillmaster will use the remaining sauce for some babyback ribs!