Sizzling Steak Marinade

Right now, I am sitting on the couch watching Beverly Hills, 90210 on Hulu Plus (I am almost done with the first season). I have watched all ten seasons, of course, but I am so excited to re-start the entire series now that it is available to stream. My dog is laying next to me on the couch snoring to his heart’s content. It is the cutest. Welcome to my Sunday (even though you won’t be reading this until Monday).


I have cooked far less than usual lately, so I decided to get back into the swing of meal planning by cooking this Mom’s Sizzling Steak Marinade by Six Sisters’ Stuff. It was…well…to be perfectly honest, my husband and I couldn’t even finish eating it. We tried really hard and ate over half of our respective steaks, and then went to grab McDonald’s. I have never had a problem with a recipe by Six Sisters’ Stuff before, so I am pretty sure it may just be a fluke.

It was so, so, so sour. At first, it just seemed a bit tart, and then it just got plain sour and was hard to swallow. It was like eating a dinner of Warheads prior to getting to the sweet candy center. The lemon juice and vinegar combination was just too much for us to handle. Granted – there are some alterations I made that may have played a role.

First of all, I used less than one pound of steak and did not change the marinade amount at all, therefore there was less meat to soak up the marinade. However, with how incredibly sour it was, it is hard to believe that more meat would soak it up entirely and evenly to make it not sour at all. I am curious to know if it works, but I will likely not give it a shot, since I am a little wary at this point.


Second of all, I substituted red wine vinegar for apple cider vinegar, as I didn’t have any cider vinegar, and this may have affected it a little as well, however in many cases, vinegar is vinegar, so I am not sure how much of a difference it would have made.

The other downside to this dish was not the recipe but rather the cook. Our grill is out of propane, so I decided to pan-sear the steaks and googled various ways to do this. One site said to sear each side on high for one minute each, then turn down the temperature to medium and continue to cook one minute per side, until each side has been cooked about 2-3 minutes, for a medium doneness. Well…let’s just say that didn’t happen. My husband’s steak turned out medium well and mine turned out almost well done (since mine had broken into two smaller pieces, they cooked much faster).

So there we are…eating sour, overcooked, non-juicy steak. To make matters worse, I had decided to boil the marinade to make into a gravy for the rice I was serving it with (before I had realized how sour it all was). I added in several tablespoons of flour to thicken the marinade, which really did turn out to be a great looking gravy, but definitely ruined the rice for us as well.

As a final note, when we returned from McDonald’s later that night, the entire apartment reeked of vinegar. What happened??? If you are looking for a surefire steak recipe, go with this juicy marinated steak recipe also from Six Sisters’ Stuff and is linked on the other recipe page. It looks much better and I wish I had gone with that!


Sizzling Steak Marinade


-1.5cu vegetable oil
-1/4cu Worcestershire sauce
-1tsp ground pepper
-1/2cu apple cider vinegar
-3/4cu soy sauce
-2tbsp dry ground mustard
-1/3cu lemon juice

-Mix all ingredients together in a Ziploc bag or an airtight container and add 2 pounds of steak.
-Refrigerate the steak and marinade for 8-24 hours.
-Grill over medium-high heat to your liking.


Turkey Burgers

I made these amazing looking turkey burgers several weeks ago, but I have no idea what recipe I used!! /=/

Maybe I didn’t even use a recipe. Maybe I just threw them together, which is entirely possibly. In any case, I still wanted to document them, cuz they were delicious.

Grilling turkey burgers in the summer is an amazing and lightened up way of having burgers and quite honestly, the difference between beef and turkey, when prepared and cooked right, is very miniscule.

As you can see, we also love to grill asparagus. So, so delicious.

What are your favourite items to throw on the grill?

IMG_20150516_194710_741 IMG_20150516_194716_352 IMG_20150516_194718_567


Grilled Steak & Hummus Mashed Potatoes

Not only have I been blogging every day this week, but today is a two-fer! You can get your grilling on tonight with this Weight Watchers grilled steak and Hummus Mashed Potatoes from Gimme Some Oven.


I had recently stocked up on some steaks on sale (most of my stories start like that, I’ve realized), because I’m a good wife and I know my husband loves steak…so what do I do? Create a WW recipe out of it. ūüėČ However, this marinade was just delightful! The steak was so tasty and flavourful and great to grill on a spring or summer day (or fall or winter…).


The mashed potatoes were good too, but I added in more hummus than the recipe called for, and neither of us could taste it at all. They were good, just not good as advertised, if that makes sense. I used different potatoes (I can’t remember what kind though), so maybe the hummus just got lost in the potato flavour. In any case, it was still a successful dinner all around, and hopefully will be for you as well!


Grilled Steak

serves 2

-2tbsp chili sauce, or ketchup
-1tbsp packed brown sugar, dark-variety
-1 garlic clove, minced (or 1/2 tsp garlic powder)
-1tbsp Worcestershire sauce
-2tsp mustard, course-grain recommended
1tsp ginger root, fresh, minced (or 1/4 tsp ground ginger)
-2 steaks

-Preheat grill to high.
-In a small bowl, combine chili sauce (or ketchup), sugar, garlic, Worcestershire sauce, mustard and ginger, and brush the sauce all over steak. Grill, flipping once, brushing steak with any leftover sauce while steak cooks, about 6 to 7 minutes per side, or until desired degree of doneness.
-Remove steak to a cutting board, cover loosely with aluminum foil and let stand for 10 minutes before slicing against the grain.

Hummus Mashed Potatoes

serves 2

-1-ishlbs Yukon gold potatoes
-1-2tbsp butter
-1-2cu favorite hummus, homemade or store-bought
-1/8tsp salt (or more to taste)
-1/8tsp freshly-cracked black pepper
-optional garnish: chopped fresh Italian parsley, lemon wedges, extra drizzle of olive oil

-Peel the potatoes if you would like, and cut them into large chunks, roughly the same size. Immediately add to a large stockpot and fill with water until the potatoes are covered, then bring to a boil over high heat. Once boiling, reduce heat to medium and simmer for 20-30 minutes, or until a fork-tender. Remove from heat and drain the water.
-Return the pot to the burner and use a potato masher to mash the potatoes until smooth. Then turn off heat, and add in butter, hummus, salt and pepper, and stir until combined. Season with additional salt and pepper if needed. Then top with garnishes if desired.

Cedar-Plank Salmon with Citrus Glaze & Rosemary Roasted Potatoes

It’s two-fer Tuesday!! ¬†I seem to have a knack for just sitting on recipes for sooooo long. ¬†I should definitely apologize, especially because this cedar-plank salmon with citrus glaze by Feeling Foodish is pretty much AMAZING. ¬†The rosemary roasted new red potatoes by In Sock Monkey Slippers were tasty¬†too! ¬†This recipe dates back to the summer, when I got a huge amount of salmon from Costco for a great deal, along with a pack of cedar planks. ¬†I have officially used all of the salmon – but still have several planks left! ¬†I was told that they are great to use with chicken too, so I may try that!

Because I made this so long ago (grumble grumble), I don’t remember exactly how long I marinaded the fish, but I feel like it was much longer than one hour. ¬†It may have been overnight. ¬†As you’re probably already well-aware, if you’ve been reading this blog for even a day, I am a huge advocate for marinading AS LONG AS POSSIBLE. ¬†Though I must admit, I had never marinaded fish before. ¬†But seriously – amazing. ¬†This, in fact, may be my favourite salmon recipe thus far.

My mom came over for dinner with my husband and I on the night that I made this.  Everyone at the table was a happy camper!  Pairing the citrusy goodness with the bite of salmon was such a great idea.  And again, the marinade!  So good.  I can hardly describe it.

For the potatoes, the rosemary came from a few sprigs I clipped from my mom’s garden – I seriously loooove the idea of going out into the garden to clip ingredients for dinner! ¬†I have been doing that a lot lately with green onion, since we have a TON growing on our back porch. ¬†I’m not a total homesteader like some of my friends, or my brother and his wife, but I’m slowly getting into it a little.

Cedar-Plank Salmon with Citrus Glaze

serves 3-4

For the marinade
-1 orange
-1 lemon
-1 lime
-1tbsp honey
-2tbsp balsamic vinegar
-1tbsp soy sauce
-1tsp ground coriander
-1/4cu butter
-3 cloves garlic, smashed
For the fish
-1/3cu fresh cilantro
-2tsp ground cumin
-2tsp paprika
-3/4tsp fresh ground black pepper
-2tsp salt
1 salmon filet, 2 pounds (I think I only used one pound or less)
untreated cedar plank, enough to accommodate the fish

For the glaze
-Zest the orange, lemon, and lime.
-Squeeze juices from the orange, lemon, and lime using a juicer if possible (I don’t have one).
-Combine the juice (about 1 cup in all), zest, and remaining glaze ingredients (honey, vinegar, soy sauce, coriander, butter and garlic) in a sauce pan and heat over medium-high heat until it is slightly reduced, about 10 to 15 minutes
-Allow the glaze to cool and then marinate the fish for 1 hour or more.
-In the meantime, soak cedar planks according to package instructions (usually recommended for 1-2hrs).
For the fish
-Preheat grill to medium temperature (about 350 to 450 degrees).
-Remove the fish from the marinade and sprinkle with cumin, paprika, salt, pepper, and cilantro
-Place cedar planks on top of direct heat and heat until they smoke (about 5 to 10 minutes)
-Flip the plank over, place it over indirect heat, and place the fish on top of cedar plank.
-Cook for about 7 to 10 minutes per inch of thickness (you can use Google to determine how long exactly to cook it, according to the specific thickness and amount of fish you have)
-Turn off heat and let the fish rest on the covered grill for an additional 5 to 10 minutes.

Rosemary Roasted Potatoes

serves 3-4

-4-5 red potatoes (or use new potatoes, as the original recipe specifies)
-1tbsp extra virgin olive oil
-1tbsp fresh rosemary, chopped
-1/4tsp salt
-1/4tsp fresh ground black pepper

-Preheat oven to 425¬įF.
-Dice the potatoes into desired size and let sit in water until ready to use.
-Combine potatoes, olive oil, rosemary, salt, and pepper in a large bowl and toss to coat. Spread out evenly on a baking sheet.
-Place in oven and roast for 30 to 40 minutes, stirring once halfway through roasting, until the potatoes are fork tender and golden.
-Sprinkle with a pinch or two of flaked sea salt, if desired, and serve.

Asian Inspired Steak

I have been sitting on this recipe for WAY TOO LONG.¬† Like two months.¬† Well…less than that.¬† But still a really freaking long time and I am just going to bang out this post right now to get it over with.¬† Deal?¬† Good.¬†

This Asian inspired steak recipe comes from Savory Sweet Life and was really good!¬† As usual, I definitely recommend marinading it longer than just a few hours – overnight is always best!¬† The longer you marinade, the longer the flavours get to be mixed into the meat.¬† We also grilled this, because it was still summer aka “grilling season” – but if you’re like us, feel free to grill this steak year-round, or I am sure you can broil it, too.

We paired it with green beans, but feel free to pair with another vegetable, stir fry, or rice!

Asian Inspired Steak


-1/2cu soy sauce
-1/2cu cooking sherry
-1/4cu honey
-2tbsp sesame oil
-2tbsp minced ginger
-2tbsp (about 3-5 cloves) minced garlic
-2tsp crushed red pepper flakes
-2 flat iron steaks (or a similar steak of your choice)
-Garnish: 2tbsp roasted sesame seeds and 2 sliced green onions

-Whisk all of the ingredients in a bowl, minus the steak and garnish. Then place the steaks and marinade in a ziplock bag and chill for at least 3-6 hours, or overnight (or in a bowl with a lid).
-Grill steaks on high heat for 4 minutes on each side for medium rare steaks (adjust cooking time based on your grill and preferred done-ness).
-Allow steaks to rest for 5 minutes before slicing and serving. Sprinkle roasted sesame seeds and green onion slivers on top to garnish.

Cedar Plank Salmon

Grilling season may be coming to a close for most people, but it never comes to a close for us!  So if you are looking for a last hurrah for grilling, this cedar-plank salmon recipe from Real Simple is one option!

As you can see in the picture below, there is a LOT of topping on it.  I used far less salmon than the recipe called for, so I did my best to cut down the marinade/rub accordingly, but clearly I did not do a good enough job.  I wanted to get the most out of my rub, therefore I just slathered it on. 

IT WAS SO SWEET.  I cut down the brown sugar considerably, but there is just not enough of the other ingredients to counteract the sweetness.  My husband enjoyed it, but I had to scrape most of the rub off of my piece in the end Рonce I did that, it was more of a nice hint of sweet and spice.

Another side note – the original recipe’s picture shows what looks like a completely different rub – I actually had to add more liquid in order to make it not a huge clump of brown sugar – yet theirs is far more sugar and less liquid than I used, and looks so much nicer.¬† Who knows…

Because of this, I am going to post the recipe as it was on the original page, and you can adjust it for your own amount of fish.

Let me know what you think!

Cedar-Plank Salmon

serves 4

-1 2-pound salmon fillet, skin on
-1 cedar plank, soaked according to package instruction
-1/2cu brown sugar
-2tbsp canola oil
-1tbsp dried thyme leaves
-1tsp cayenne pepper

-Soak the plank according to package instructions (my planks require 2 hours).
-Preheat the grill to medium.
-Place the salmon skin-side down on the cedar plank.
-Combine the brown sugar, oil, thyme, and cayenne in a bowl. Spread over the salmon.
-Place the planked salmon on the grilling grate and cook, with grill covered, about 40 minutes or just until the surface fat begins to turn white (be sure to adjust this for how much salmon you are using, and how thick it is!)

Barbecued Chicken Tenders

In less than twenty four hours, I have walked into TWO spider webs.¬† And I may have screamed both times.¬† The first time I was with my mom, and she got worried (obviously when your daughter screams out in fear you pay attention), then I showed her what happened and she laughed at me.¬† Thanks, mom.¬† The second time was this morning, walking to my car, a spider had built a nice little HUGE web between my driver’s side door and another person’s passenger side door.¬† Thankfully, I managed not to spill my coffee all over my clothes in my freak-out.

I don’t know why I decided to tell that story, but it’s recent and on my mind, so there ya go.¬† However, I do have good news – like this barbecued chicken tenders recipe from my favourite lady, Martha Stewart!¬† The thing is – it is really, really a stretch to refer to this as a “recipe.”¬† It’s basically: buy chicken and barbecue sauce, baste chicken with sauce, and grill.¬† No fancy marinade, no super secret weapon homemade BBQ sauce…just simple and to the point!

That being said, sometimes you need something just that quick and yet tasty for a weeknight meal.¬† Bonus: it’s an excuse to use my favourite Sweet Baby Ray’s barbecue sauce!¬† Normally I just buy the plain SBR’s, but recently I had bought a special honey chipotle flavour and it is sooooo good!¬† It is not too sweet (for my liking) and not too spicy (for my husband’s liking).¬† Perfection. =)

Side note: they only look burnt, but really they weren’t! I just took a pic of the only parts that were charred-looking. Go me.


Barbecued Chicken Tenders

serves 2-3

-Vegetable oil, for the grates
-chicken tenders (I just cut 2 chicken breasts into tender-size, which created some leftovers, too!)
-Coarse salt and ground pepper
-1/4-1/2cu store-bought barbecue sauce

-Heat grill to medium-high; lightly oil grates.
-Place chicken in a medium bowl and season with salt and pepper. Pour some of the barbecue sauce over the chicken and toss to coat it well.
-Grill chicken, turning and basting occasionally with reserved basting sauce, about 8 to 10 minutes total. Remove chicken from grill and serve with any remaining barbecue sauce.