Thursday, April 11, 2013

The Best Lemon Pepper Marinade

  • 2 tablespoons olive oil
  • 1/2 small onion, finely minced
  • 1 clove garlic, minced
  • 1/4 cup fresh lemon juice
  • fresh course ground black pepper, to taste
  • grated zest of one lemon********* I love love to add 2 to 3 tsp of honey to this recipe!
Mix all the ingredients and use the marinade immediately with meat or fish in your choice of a zip-lock plastic bag or container. Cover or seal and marinate in refrigerator. Use this as a basting sauce as well, but bring to a rolling boil before using after using as a marinade. With or without marinading first, you will find that if you are grilling, this works best for most fish. (Note: if you want to add a sweeter caramelizing effect. Add 1-2 tablespoons of honey to the marinade recipe). It's great on chicken, fish, and pork chops!

Friday, April 5, 2013

Grilled Veggies With Couscous

It's getting that time of year again that I just want to add as many fresh veggies in our diet as I can. I love playing with new recipes, so I thought I would see how my family would like couscous. I found this recipe in an old magazine and changed the veggies to what we like in our family. You can add any veggies you want.

  • Spritz vegetables with cooking spray; sprinkle with  salt and  pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare for indirect heat using a drip pan.
  • Arrange vegetables over drip pan and grill, covered, over indirect medium heat for 8-10 minutes or until tender, turning occasionally. Let stand until cool enough to handle.
  • In a large saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5 minutes or until liquid is absorbed.
  • Cut grilled vegetables into 1/2-in. pieces. Fluff couscous with a fork. Add the vegetables, green onions, lemon juice.