Friday, September 2, 2011

labor day weekend

We are headed to the Monterey Peninsula with some friends for the weekend. The weather is supposed to be beautiful! Looking forward to sipping some good wine and having some chill time at the beach. We are keeping the meals simple, simple. I am marinating the meat today for dinner tomorrow night. This marinade is always a hit. So simple and delicious. I usually cut down the amount of salt by using garlic powder instead of garlic salt.

Marinated Trip-Tip (courtesy of
1 cup lemon juice
1 cup soybean oil
1/2 cup white sugar
1/2 cup soy sauce
1/2 cup black pepper
1/2 cup garlic salt (recommended: Lawry's)
1/2 cup chopped garlic
1/2 cup chopped dried onions
2 (4-pound) tri-tips, trimmed
To make the marinade, mix all of the ingredients except for the beef in a large mixing bowl. Place the trimmed tri-tips in a plastic container and pour the marinade over. Let stand in the refrigerator for at least 6 hours.

Heat grill to medium temperature.

Place tri-tips on grill at a 45 degree angle to establish grill marks and cook about 35 minutes, or until cooked to desired doneness. Remove the tri-tips from the grill and let rest about 2 to 5 minutes before slicing. Serve with your favorite side dishes.

Ore Ida Potato Casserole (courtesy of
2 lb. bag frozen shredded hash brown potatoes
1/2 c. chopped onion
1 pt. sour cream
1 can cream of chicken soup
10 oz. grated Cheddar cheese
1 tsp. salt
1/4 tsp. pepper
3/4 c. butter, melted
2 c. crushed corn flakes

Mix all ingredients together (except corn flakes) using one-half of the melted butter. Place in 9x13 pan. Mix remaining melted butter with corn flakes and spread over mixture. Bake at 350 degrees for 45 minutes.

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