I made these on vacation for some friends because I wanted something that would taste great without a lot of work or extra pressure to get it just right.


Ingredients:

1 bottle of beer-I used Bud Light
4-6 steaks-I used Top Sirloin Filets
McCormick Montreal Steak Seasoning
6 oz feta cheese
3 portabello mushroom caps, de-gilled, and diced


Early in the day:

Place steaks in a container and pour beer over top until the steaks are covered.  Sprinkle about a table spoon of the seasoning on top.  Place lid or cling wrap over the container and refridgerate for at least 3-5 hours.



Directions:

-Grill the steaks to you preferred temperature.
-Place mushrooms in a small sautee pan with a bit of olive oil or butter.  
-Sautee until soft 
-Reduce heat to low and add the feta cheese until it is soft and melting.

Serve the steaks with the mushrooms and cheese on the side or on top.


I paired this recipe with broiled garlic asparagus (recipe below) and boiled baby yukon potatoes.

Garlic Asparagus:

-1 bunch asparagus placed in a baking dish.
-Spread about a tablespoon of butter over the asparagus
-Use a clove of fresh pressed garlic and spread over top
-Broil about 5-8 minutes, flipping the asparagus every couple of minutes







Healthy Eatings,




Rachel

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This statement is exactly what I said to my husband the other night at our boys baseball game.  I knew wanted grilled chicken, but I did not know what to make with it.  So, I decided it would come to me in the store while I was getting chicken.  What I came up with even surprised me at how good it turned out :)


Ingredients:

Boneless skinless chicken breast
Spinach
Red peppers-I used Delallo Roasted Red Peppers in Olive Oil with Garlic
Mozzarella-I use Fresh Mozzarella
Guacamole-I used Wholly Guacamole because I have not perfected my own guac recipe yet :)
Seasoning for the chicken-I used McCormick Grill Mates 25% Less Sodium Montreal Chicken Seasoning
Tin Foil


Directions:

-Preheat your grill (or the oven on broil, if you prefer)
-Pound the chicken breast to a uniform thickness
-Season the chicken to your liking on one side
-Place spinach on a piece of tin foil (make sure the tin foil is large enough to become a packet as it will go on the grill)
-Cut up the red peppers and the garlic and place on the spinach
-Add a small bit of the olive oil from the pepper jar on to the peppers and spinach, then seal up the foil
-Place chicken on the grill seasoning side down, if you like you can sprinkle a little more seasoning on the side that is up.  Grill for about 4-5 minutes before flipping, cook the other side for about 4-5 minutes also.
-A couple minutes after placing the chicken on the grill, place a piece of tin foil on the grill and then place the spinach pepper packet on that piece of foil. The packet will be on the grill for about 6-8 minutes total, I flip my packet about half way through (this is why I put another piece of foil underneath because I don't want the oil to catch fire).
-After removing the chicken and the spinach and pepper packet.  Let them both sit for 1-2 minutes.
-Slice your Mozzarella and get your guacamole ready.
-Place chicken on your plate, top with the spinach and pepper mixture
-Place Mozzarella on top of the spinach and peppers
-Finally place a dollop of guac on top of the Mozzarella




Healthy Eatings,

Rachel