With the weather nicer and spending as much time outside as possible, it was time to break out the bbq. As most of you know, I also cringe this time of year at the thought of Chris barbecuing. He means well….. he just gets distracted very easy. He is notorious for “setting it and forgetting it.” All it takes is a beer and a walk around the yard on the first side of the chicken, burgers, or steaks, and they are burnt. Tonight, however, he got involved in the whole process from making the marinade, to cooking and paying attention to how long the food was on the grill. It was a WOW dinner all the way around.
1 cup olive oil
1 fresh lemon juiced
2 Tbsp. hot sauce
3 cloves minced garlic
1 Tbsp. tomato paste or ketchup
2 tsp. dried oregano
1 tsp. salt
1 tsp. black pepper
1/4 cup chopped cilantro or parsley or both
Mix all ingredients together. Pour over meat and let set in refrigerator for 2 hours minimum.
I prefer to skewer my meat before soaking it in the marinade, but could be skewered after it sets.
Easy Blue Cheese Dressing on Iceburg Wedges
2 cups low fat or light sour cream
1/2 cup crumbled blue cheese
Fresh lemon juice from one lemon
salt and pepper to taste
Chop Iceburg lettuce into 4 wedges, drizze with dressing.
The above measurements are estimations. I didn’t measure the sour cream or blue cheese. Make sure that you fold the ingredients together to keep the blue cheese crumbly. This is a simple recipe that doesn’t pack on the fat of normal dressings.