Our Steak Marinade

This is a steak marinade we've been using for a while. Four simple ingredients, one yummy steak.

What you'll need:

A cup of Italian Dressing
A few tablespoons of Liquid Smoke
A few tablespoons of Soy Sauce
A few tablespoons of Worsceshire Sauce

1. We use ribeye steaks. We poke holes generously in them and then we add them to a large ziplock bag. Dump in these four ingredients and let marinade as long as you like in the fridge.

2. Prior to grilling, leave your steaks out for twenty minutes to take the chill off. This makes a more evenly cooked steak. Sprinkle the steaks with Montreal Steak Seasoning to help it get a little crusty. Grill, turning only once. And there you have it!

Lemon Onion Chicken

One of my man's most favorite dinner's! This recipe was originally made for a whole chicken, but I decided to switch it up that way it could be a weeknight meal that is ready in no time at all. The lemons and onions, along with the juice of the chicken, create this great sauce that is perfect over a pile of mashed potatoes on the side.

What you'll need:

Some Chicken, as long as the skin is on it. No Boneless Skinless here! I like to use a package of thighs this recipe would work for about 4-8 pieces of chicken.

3 Lemons, quartered

2 Yellow Onions, sliced

Minced Garlic, a spoonful

Oil, olive is best

Salt and Pepper

1. In a nice sized baking dish, say a 13x9, throw the Onions, Lemons, and Garlic in the bottom. Drizzle with a generous amount of Olive oil and add Salt and Pepper.

2. Toss this mixture with your hands to make sure all is coated with the Olive Oil. Spread in an even layer on in the dish.

3. Pat the Chicken dry with a paper towel and place the Chicken on top of the Lemons and Onions. Drizzle more Olive Oil over the Chicken and add Salt and Pepper to the Chicken.

4. Bake at 400 for 30 mins or so until the Chicken is brown on top and the juices inside run clear. You should reach in halfway through and stir the Onion mixture to make sure they don't burn. Cooking times will vary depending on the Chicken you are using.

5. Serve Chicken with the sauce, and eat the Onions, they will be sweet and delicious.

Enjoy!

Chocolate Fudge Sauce

This is my Grandma Janie's recipe for the best ever Chocolate Fudge Sauce. Easy to make, and so divine! Serve it over ice cream, brownie's, cheesecake, or anything really. I think this sauce would be good in absolutely anything!

What you'll need:

1 cup Semi-Sweet Chocolate Chips
1/2 cup Butter
2 cups Powdered Sugar
1 large can Evaporated Milk
Vanilla

1. Cook over low heat until thickened stirring constantly. Remove from heat and add 1 tsp vanilla.

And that's it!

Skillet Corn

Oh my goodness was this delicious, easy, and quick! I made this as a side tonight along some BBQ ribs and it was a perfect marriage. Yummmmmm!! This recipe calls for two cans of corn and Brett and I cleared the whole pan! It was that good.

What you'll need:

2 cans Corn
1/2 Onion finely diced
A Red Bell Pepper finely diced
5 strips bacon, diced
Salt, Pepper

1. Begin by adding diced Bacon, Bell Pepper and Onion to a skillet and cook on medium until bacon gets cooked.

2. Add Corn, season to taste and cook for another 5 minutes or so.

That's it folks!

Zucchini Au Gratin

I made this as a side the other night and just threw it together, literally! No recipe! I love zucchini and of course cheese so I figured I would give it a go. Serve it as a side with your favorite meat, or you could bring it to a pot luck. Makes a great covered dish!

What you'll need:

3-4 Nice sized Zucchini

1 Small Onion

2 Tablespoons Butter

Seasonings (salt, pepper, garlic, whatever)

Flour

Milk

Cheddar Cheese

Parmesan Cheese

Panko Bread Crumbs (I used the Italian herb flavored ones, but any will do.)

1. Finely dice the Onions and Slice the Zucchini into fairly thin slices but not too thin. Melt the Butter in a skillet and cook the Onions and Zucchini for a few. I don't like them to be too soft, cause we will still be baking them. Season this mixture with a little Salt, Pepper, and Garlic Powder.

2. When the vegetables are semi-cooked add 2 tablespoons of Flour, and 3/4 cup of hot milk directly to them and stir. Let this cook for five minutes or so and a sauce should develop. Add a handful of Cheddar and Parmesan at this time, stir.

3. Transfer to a baking dish, top with Panko. Enough to cover the top and sprinkle another handful of Parmesan on top. Bake at 350 for 15-20 or until the top is bubbly and crusty.

Enjoy!