Ginger Mahi Mahi Glazed

Oh, I can't get enough of this time of year. I have spent a lot of time being outside this week. It is so nice to have it warm again, and the blue sky, and sunshine are fantastic. Every morning I wake up and see blue sky it makes me want to sing. There is something peaceful about the summer morning they invigorate me. I enjoy getting up early to enjoy them. It is a great time of year.
This was also part of the Father's Day feast. I went all out. My husband is a sweetie, and always makes an amazing feast for Mother's Day, so I wanted to make a nice meal for him as well. This marinade could be used on any kind of fish. I think the marinade adds to the fish experience. It also helps to have my family more interested in eating it, and that is a good thing too. :)

Ingredients:
1/4 C honey
4 T balsamic vinegar or plain vinegar
1/4 C soy sauce
1 T grated ginger or 2 tsp dried ginger
3 cloves of minced garlic
1 T olive oil
4-6 6 oz Mahi Mahi fillets

Directions:
1. In a bowl or blender blend up the marinade.

2. I then put the fish in a large zip lock, and poured the marinade on top.

3. I started it 24 hours ahead of time. I shook up the bag a couple times during the 24 hour period.

4. Heat up a barbecue or skillet (put in a little oil to help it not to stick) Bake 5-7 min on each side.
5. You could heat up the remaining marinade in a saucepan, and add 1 T Of thickener (cornstarch or Ultra gel) and serve it over the fish or rice.

Enjoy a wonderful weekend!

Steak Kabobs

When I went to the store I got some sirloin tip that was on sale. It was a natural beef too, so that was a wonderful bonus too. I have been trying to find better beef, so I was excited to find this. The butcher told me it wouldn't make great kabobs. He said I could try marinading it, with vinegar that helps break down the fat. Well I decided to give it a whirl. I like a challenge. This marinade was fantastic and the meat was nice and tender. I did leave it overnight. I will be making this again. The flavor was was wonderful. It had just the right combination of seasonings. It added to our father's Day meal!

I read that putting mustard in the marinade is a good kind of emulsifier that allows the oil and vinegar to bond together. It works well in salad dressing too. It also can help balance out the flavors. These kabobs looked wonderful too. It is a wonderful time of year to be using the barbecue. I love this time of year. It goes by way to fast.

Ingredients:

3/4 C olive oil
1 C vinegar
1/2 C Worcestershire sauce
1/2 C soy sauce
2 T dry mustard
6 garlic cloves minced
1 T Steak Seasoning
5 lbs of steak (You could cut down the recipe if you have less meat)
skewers (soaked in water prior to putting the meat on it. Helps to keep them from burning.)
1 can of pineapple chunks *optional
1 onion cut up in chunks *optional

Directions:

1. Blend all the ingredients together in a blender or bowl.

2. Cut up the meat in small bite size pieces. Put in a bowl and poured the marinade on top. Put on the lid. Let it marinade 24 hours. Sir it a couple times during the marinating process.

3. Place the meat and the pineapple and onion on the skewers . We also added the shrimp with it. It made a great combination.

4. Barbecue to desired doneness.

Chicken or Steak Marinade

I didn't end up getting a picture. Sorry! I love trying new variations for marinades for meat. This one is a great one. It added a great flavor to the meat. :) It could work well with fish too. It is a great way to use some of those spices and herbs, I have been talking about. (ginger and garlic.)

Ingredients:

2 T fresh ginger grated or 2 tsp ground ginger
1 bunch of green onions chopped
1/2 C soy sauce
2 T honey
6 T fresh lemon juice
2 T olive oil
2 tsp salt
1/2 tsp pepper
2 T sesame seeds
3 garlic cloves minced


Directions:

1. Mix all the ingredients together, until well blended. Rub it all over the meat. Put in the fridge for at least 30 min. The longer the marinade time the better. I had it in about 6 hours. Then grill, or cook according to your preference. Enjoy! Great flavor!

*I cooked the leftover marinade, (heating it on the stove for 5 min at least) and poured it over the meat when it was all done.