Friday, June 24, 2011

Grilling Fun

So… I lied. I told you I would have a post about a yummy meal I made about a week ago. Well I do have a yummy post for you but I lost the photos of the previous dinner. Sad face! I promise I will make it again because it was a keeper! I will give you a hint, it involved stuffing chicken.

Well this past weekend Kyle and I had a fun filled couple of days. We headed home for the weekend to visit family. We got to see parents, grandparents, siblings, and  great aunt and uncle. It turned out to be a good trip. We started the trip at Kyle’s parents house.  I will be sharing the meal we had over there (well…Kyle will actually be sharing it with you because he did most the work). We then celebrated my sisters birthday and then Father’s day on Sunday.

Here are a few pictures from the weekend!






Hey there guys, its Kyle.  As Ramona mentioned, we went to visit my parents last weekend.  Saturday afternoon we cooked a couple New York Strip Steaks that we had gotten from Little Rock Locally Grown,,  so it was both grass fed and hormone free beef.  Ramona had originally ordered round steaks but the farmers forgot to deliver them so we got the NY Strip for the price of the rounds; can’t complain about that!  We also had some chicken breast tenderloin but those just came from Kroger.  Our sides consisted of  organic corn on the cob, squash, and zucchini, all of which came from Little Rock Locally Grown.  In order to “kick it up a notch”, I decided I would try my hand at making a marinade for the steaks using a recipe that was inspired by



Steak Marinade

  • 1 cup vegetable oil
  • 1/2 cup soy sauce
  • 1/3 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 4 tablespoons Worcestershire sauce
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons Dijon-style prepared mustard
  • 1/2 onion, sliced
  • 2 cloves garlic, minced


Just mix all the ingredients in a bowl and you’re ready to marinade your meat;  I let the steak marinade in the refrigerator for about 4 hours.   I was super excited about a meat tenderizer I had recently purchased but I forgot to use it :(


We cooked the corn on the cob, squash and zucchini in the oven while the steaks were on the grill.  The corn we just wrapped in some aluminum foil with some salt and butter and I just put the squash and zucchini on a baking sheet topped with a little EVOO and salt and pepper.  My mom made a salad which included mandarin oranges, almond slivers, purple onion, and black olives; she was nice enough to leave the olives out of my salad.    My dad manned the grill and cooked the steaks for about 8 minutes per side.  After he pulled them off the grill he let them sit for about 10 minutes to cook on there own before we served them.











I was really happy with the marinade recipe and the steaks were cooked to perfection.  This meal was delicious,  everyone chipped in and everything turned out great! It was so much food!!




We then took a little snooze after lunch.


Ramona here again! I’m super excited about going to eat lunch today at The Root CafĂ©!  Stay tuned for a new post on our adventures of eating “real food” at a new restaurant here in  Little Rock.