Honey Mustard Dressing

I made a cobb salad for dinner last night but instead of the traditional ranch or blue cheese, I decided to try this honey mustard recipe because David is a huge fan. I was grilling up some chicken to go on it and wanted to give it a little extra flavor so I decided to marinade the meat in this as well. I know that sounds weird but it was actually really good! I loved it! This would also be a good dip if you ever make like chicken fingers or something like that.

1/2 cup olive oil
3 tablespoons vinegar
2 tablespoons water
1/4 cup honey
1/4 cup Dijon mustard
1/2 teaspoon dried basil
1 teaspoon salt
dash of black pepper

Blend all ingredients together. Store in a mason jar in the fridge.

Steak and Vegetable Kebobs

Marinade:
2 T. soy sauce
2 T. honey
1 tsp. ground ginger
1 clove garlic, minced
1/8 tsp. crushed red pepper flakes
Combine marinade ingredients together.

12 oz. sirloin steak, cubed and add to the marinade. Cover with plastic wrap and refrigerate 1-2 hours.

red potatoes, cubed
onion, cubed
Microwave the potatoes and onion for 5 min. or more so that they'll be fully cooked when you grill them.
1 green bell pepper, squared
mushrooms

Place meat and vegetables on skewers. Grill on low-medium heat 10 min. or so til meat is done. Rotate part way through.

Chicken Marinade

1/2 cup olive oil
1/3 cup lemon juice
1/2 cup soy sauce
3-4 cloves garlic, minced
1 tsp. oregano
1 tsp. rosemary
1 tsp. sweet basil
{soy sauce has lots of sodium so don't add salt!}
1/4 tsp. black pepper

I can marinate at least 4-6 chicken boobs or a pkg. of drumsticks. You can also use wings, thighs, or whatever.
Mix together and marinate your chicken for at least 4 hours. Get your grill out! Heat it up and rub oil on the rack and your chicken will be less likely to stick! Grill em' up on medium heat til juices run clear and enjoy! Yes, we grill with snow outside! :)

London Broil Marinade

4 large cloves garlic, chopped
3 sprigs rosemary, roughly chopped (about 1 Tbsp.)
1/2 cup balsamic vinegar
1/2 cup red wine (we use whatever juice we have lying around)
1/2 cup extra-virgin olive oil
Freshly ground black pepper
kosher salt
1 2-inch-thick piece beef top round for London broil (about 3 pounds)

Mix garlic, rosemary, vinegar, wine (juice), olive oil, and black pepper to taste in a self-sealing plastic bag or shallow dish. Add the meat, turning to coat. Cover and refrigerate for several hours or over night. Remove meat from marinade, pat dry and season generously with salt and black pepper to taste. Lightly oil the grill and sear meat over high heat for 5 minutes. Then rotate it about 45 degreed. Once you've made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until done, about 15-20 minutes or longer if you like yours well done. Let steak rest on a cutting board about 10 minutes before serving.