Jasmine Rice

I LOVE jasmine rice, and I found the BEST jasmine rice at Trader Joe's. Trader Joe's sells frozen organic jasmine rice. It comes in a box with three packets in it, and only takes three minutes in the microwave.

Skirt Steak

I LOVE skirt steak and I love it even more in this marinade. This has to be my favorite summer grilled dinner.

Marinate the steak for at least 30 min. I am not going to give you measurements cause I don't measure but I will give you an approximation.

1/2 cup soy sauce
1/4 cup brown sugar
Tbsp grated ginger
Tbsp minced garlic


I usually serve this with rice and a veggie. Tonight I made a tomato salad with chopped tomatoes, basil, parsley, olive oil, white wine vinegar, salt and pepper. I also made some steamed carrots with butter and jasmine rice.

Zucchini Parm Pasta

This was a side dish I made up in Vermont because I didn't have many ingredients to use and we needed something to go with our ribs and I thought it came out fantastic! Everyone loved it.

1-2 zucchini cut into rounds and then cut in half (I used 2 small ones but if you have 1 large zucchini that is all you need)
Rotini Pasta
Parmasean Cheese (use good Parm cheese not the kraft kind)
Butter
Salt
Pepper

Boil water for Rotini. While the water is coming to a boil, put a good amount of butter in a hot pan, about 1 tablespoon. Add Zucchini and salt and pepper. I like to use a generous amount of pepper. Cook until zucchini is browned and soft. In a bowl mix pasta and zucchini and add parmasean cheese. Use as much or as little parm as you like. Eat and enjoy. I think I might make this again this week as a main course and just add some grilled chicken to it.

Veggie Side Dishes

I often serve my veggies lightly steamed with some seasoned salt or lemon juice or both on them. I have a great steamer that you can put right in the microwave and steam your veggies for about 2-3 min. I prefer my veggies still slightly crisp and not soggy. I do this with green beans, brussel sprouts, cauliflower, broccoli, and carrots.


A great recipe for carrots are to cut them in rounds and saute them in a little butter and honey. They are sooo sweet and yummy!

Crispy Fish with Tomato and Leek Saute (courtesy of Real Simple Magazine)

I LOVE this fish dish and so does my mother-in-law, she makes it about once a week since I made it for her a few months ago.

1 cup bread crumbs
1 t chopped fresh rosemary, or 1/4 t dried
2 T olive oil
4 6 oz pieces tilapia or any other white fish you prefer
1 T dijon mustard
2 leeks (white and light green parts) cut into half moons
2 cloves garlic, chopped
1 pint cherry tomatoes, halved
salt and pepper

Heat oven to 400 degrees. Mix together bread crumbs, rosemary, and olive oil. Place fish on baking sheet and spread mustard on top and sprinkle with the bread crumbs. Bake until fish is
opaque. Meanwhile heat the remaining oil in a large skillet over medium-high heat. Add the leaks, garlic and 1/2 cup water. Cook until tender and the liquid has mostly evaporated. Stir in the tomates, 1/2 t salt, and 1/4 t pepper. Serve with fish.

I like to also make rice with this dish. I prefer pilaf, but brown would be very good too.

Grilled Beer Chicken (courtesy of Rachael Ray)

I got his recipe from Rachael Ray's Magazine and it is really good and easy! I use chicken thighs because that is what I prefer to eat grilled, but you can use any cut of chicken.

One 12- ounce can or bottle of beer, at room temperature
1/2 cup butter, melted and cooled
2 cloves garlic, smashed
1 T chili powder
1 T brown sugar
2 t salt


Put all ingredients in a ziplock and add your chicken. Marinate for about 30 min or so. Grill chicken until juices run clear.

I had this last night with some grilled baby eggplant. I really love grilled veggies in the summer. I grill zucchini, summer squash, and eggplant all summer. I just toss them with some olive oil and salt and pepper.

Beef Stroganoff

I make a version of beef stroganoff that is very easy and very yummy!

1 package of wide egg noodles
1-2 packages of beef for stew (the kind that is already cut up in cubes)
1 package of mushrooms (I get the ones that are already cut so it is less prep time)
1 small container of sour cream (8 oz)
1 small to medium sized yellow onion sliced
oil

Bring up a pot of water to boil to cook noodles. Coat a large pan (with sides) with oil and brown the beef on both sides. Once beef is brown take it out of the pan and add the onion and let carmelize. Once onions are nice and golden brown add in mushrooms. Cook mushrooms down and add in container of sour cream and salt and pepper. Add beef back in and bring to a boil. Cover and simmer for about 10-15 min or until the noodles are ready. If the sauce is not thick enough for your liking you can add a little cornstarch to thicken it up. Serve over noodles and enjoy!