As the More is More Mom, I am all about … more dinner ideas! Why are these people always hungry? It’s like they have a tapeworm or something. Day or night, the first thing the kids ask when they walk into the kitchen is, “What do we have to eat?” They scoff at my suggestions: apple, banana, yogurt, granola. Nick usually says, “I’m just not feeling it.” Now if I suggested a hot fudge sundae with whipped cream on top, I might be on to something. Well, at least we have dinner …
Let’s face it, some nights are just going to busy. I love an entrée that I can prep the night before. London broil is always nice and this one does not disappoint …
Garlic and Lemon Marinated London Broil
This recipe serves six quite nicely
2-1/2 lbs London broil (top sirloin steak)
1/3 cup lemon juice
1/3 cup olive oil
Nine garlic cloves (enough to keep the vampires away)
2 teaspoons grated lemon peel (a little goes along way, but if you like more lemon, bring it on)
3 tablespoons Dijon mustard
2 tablespoons fresh, chopped rosemary (fresh is always best)
Salt (I like sea salt) to taste
Pepper (I like cracked black pepper) to taste
Place the meat in a container or a resealable bag (I like a Ziploc). In a food processor, puree the remaining ingredients. Making sure to cover both sides of the meat, pour marinade into the container or baggie and seal. Chill for several or hours, or overnight.
You can cook this on the grill, over medium high heat, or in your broiler. For medium rare, cook for about eight to ten minutes per side. Place steak on a cutting board and allow to stand for ten to fifteen minutes. Cut across the grain.
Rice is a nice alternative to potatoes. Sometimes nothing is yummier than a side of Uncle Ben’s Long Grain & Wild Rice.
We eat a lot of broccoli, but cooked carrots are also a family favorite (and why wouldn’t they be? I cook them in butter!)
Cooked Carrots
Preheat your oven to 350°F
In a baking dish, spread out 16 ounces of baby carrots. In a small saucepan, melt one stick of butter. Once melted, add 1/2 cup of brown sugar. Stir. Drizzle butter mixture over carrots and toss to coat. Cook until nice and soft, for approximately one hour. Serve …
The London broil is moist and flavorful, the brown rice is packed with herbs and seasoning, and the carrots are slathered in butter and brown sugar. What’s not to like?
More planning ahead, homemade meals, more family time …
