Sherry Vinegar Hanger Steak

Thanks to Zach for submitting this sultry savory steak recipe! It’s a great compliment to the green bean fries or any of our sidekicks.
  • 2 hanger steaks
  • 1/2 cup Worcestershire sauce
  • 1 cup sherry vinegar
  • 1/2 cup sherry vinegar
  • Pinch of salt
Mix the marinade ingredients in a plastic bag then put in the steaks. Seal the bag and let them sit for at least 30 minutes. While they’re marinading, preheat the grill on high heat. In the mean time, put the reduction ingredients in to a hot pan for 10 minutes. Continuously stir to get the reduction.
When the steaks are ready, remove them from the marinade but don’t throw it away just yet. Season the steaks with salt and pepper on both sides and toss on to the grill. Cook each side for 3-4 minutes (keep a close eye on them as they can get really tough if overcooked). Note: they’re best served rare.
Remove the steaks from the grill and top them off with the reduction.
Happy Eating, XO

A Damn Good Giveaway

The holidays are here and we’re officially in the giving spirit! We have two of our custom totes to give away to two lucky readers. And entering is super easy. All you need to do is submit your own easy recipe to by Dec. 13. Not only will you be featured in our Contributor’s Corner, but we’ll also randomly select two recipes to win the totes. You’ll receive them just in time to do your big holiday shopping. And trust me, you can fit a ton of groceries in them.

Good luck and happy eating, XO


“Mama Z”: Slow Cooking Lemon Chicken

Thanks to “Mama Z” for submitting her slow cooker chicken recipe! With her Greek family history influencing this recipe, I can’t wait to try it.

This is the easiest way to make slow roasted chicken.  Turn the oven on to 400 degrees.  Choose a baking pan that you also want to serve in.  In the pan add olive oil, lemon juice, salt and pepper.  It doesn’t matter how much, you want to be sure you fill to cover the bottom of the pan and be able to roll the chicken in it.  Some Greeks like lots of lemons, 5-6, I personally use bottled lemon juice and put in about 1/3 cup, but don’t bother measuring.  Just pour in the lemon and olive oil.  Roll the chicken around in the liquid and bake the chicken breast side down. This method will insure that the white meat will stay moist.

Put the chicken in the oven and turn the heat down to 250 degrees.  Leave it for about 4 hours. I use a small chicken 4lbs, they cook faster.  For  a bigger chicken with a roasting popup you may need to leave it longer.  For the last hour (if I am home) I may turn the chicken over so the breast browns a bit.

Now for the best part!  Take the chicken out of the oven and put on the counter.  Let it rest for 10-15 mins and then cut it up right in the pan and serve.  There is so much natural juice that the chicken just falls off the bone.

Kali Orexi!

Dina's Lemon Chicken