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This is a staple in my house. I use olive oil instead of vegetable oil, and I always marinate the meat in a ziploc bag for at least 12 hours before cooking--I think overnight is even better and helps to better tenderize the meat. I always cook this in the broiler and have actually never made it on the grill. I first cook the meat on the middle rack for 5-6 minutes on each side (depending on the thickness) and then move it up to the top rack and cook it for 1-2 more minutes on each side. The middle is always nice and pink with the end sections being a little closer to medium. Very good!

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Slow-Cooker Chicken Tortilla Soup

Reviewed: Oct. 4, 2009

Delicious and very easy to make! I added a can of black beans (we love them and add them to lots of dishes) and used store-bought tortilla chips. We also chopped up a fresh avocado and added some to each bowl along with shredded cheese and a dab of sour cream. The additions definitely added to the fat/calorie count, but they were well worth it!

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Basil Chicken over Angel Hair

Reviewed: Oct. 4, 2009

Very, very good! I didn't have fresh tomatoes, so I used a can of diced tomatoes. Also, I used red pepper flakes instead of the hot sauce it added the perfect little kick. This has been added to my regular recipe rotation!

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Pepperoncini Beef

Reviewed: Jan. 14, 2009

This recipe is a staple in my household! Instead of inserting the garlic into the meat, I just throw it in the crock pot. I also add a sliced onion. I've used everything from rump roasts to thick sirloin steaks for this recipe, and it always comes out delicious. We make this into sandwiches, top with cheese and put under the broiler for 2-3 minutes. A favorite recipe that I've passed along to many people!

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