Ultimate Flank Steak Marinade

1 1/2 - 2 lb. Flank Steak
1/4 cup Soy Sauce
1/4 cup Balsamic Vinegar
1/2 cup Vegetable Oil
3 tablespoons Honey
4 cloves Garlic, minced
3 Scallions, thinly sliced
1 large Ziploc Bag

Place the Ziploc bag into a large bowl. Add soy sauce, balsamic vinegar, oil, and honey to the bag. Whisk in the garlic and scallions. Add the steak to the bag, flip it to coat with the marinade, then seal the bag.

Refrigerate for at least 10 hours, preferable overnight.

Remove the steak from the marinade, discard leftover liquid. Sear the steak on each side then cook to your desired doneness. Let the steak rest 5 minutes before serving.

Raspberry Moscow Mule

1 1/2 oz. Vodka
1/2 oz. Lime Juice
4 oz. Ginger Beer
10-12 Fresh Raspberries, plus more for garnish
Lime Wedge
Mint Sprig
Ice

Add the raspberries and lime juice to the bottom of a copper mug. Use a muddler to gently mash the raspberries. 

Fill the mug with ice.

Add the vodka.

Top with ginger beer.

Gently stir to combine.

Garnish with a lime wedge, mint sprig, and a few raspberries.

Best Brussels Sprouts

1 pound brussels sprouts
3 cloves garlic, peeled and sliced into slivers
1/4 cup Parmesan cheese
Salt and pepper
3 tablespoons olive oil

Preheat oven to 400 degrees.
Clean brussels sprouts and cut them in half. Make sure they are dry then place them in an oven proof baking dish. 
Add the garlic, Parmesan cheese, salt and pepper, then the olive oil. Toss to coat.
Roast in the oven uncovered for 20 minutes until crisp and caramelized on the outside. 
Serve with more grated cheese.

Perfect Roasted Asparagus

1 large bunch asparagus, fresh

1 to 2 teaspoons olive oil

Salt and pepper, to taste

1/2 medium lemon, zest and juice
Parmesan cheese, finely grated
1/8 cup chopped parsley
Red pepper flakes

Balsamic reduction 
1 tablespoon butter

Preheat oven to 425 degrees and line a large, rimmed baking sheet with parchment paper. Snap off the woody ends of the asparagus. 
Place the asparagus on the baking sheet and drizzle with olive oil. Sprinkle salt and pepper over the asparagus and toss until lightly coated. Arrange the spears in a single layer on the pan.

Bake just until the base of the asparagus is easily pierced through with a fork. About 12 - 17 minutes.

Transfer to a serving dish and sprinkle on red pepper flakes and Parmesan cheese. 
Add butter then drizzle with Balsamic reduction before serving.

Tuna Steak Dipping Sauce

1/4 cup soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 tablespoons brown sugar
1 tablespoon honey
1 scallion, chopped
1 tablespoon fresh ginger root, minced
1 large garlic clove, minced

Mix together and serve with grilled tuna steak.

Cheese and Onion Enchiladas

2 tbsp. oil
1 medium onion, chopped
1/2 tsp. Mexican Oregano
1/4 tsp. salt
1 can Enchilada sauce
2 cups shredded cheddar cheese
1/2 tsp. chili powder
8 flour tortillas

Preheat oven to 350 degrees.
Grease a 1 1/2 quart baking dish.
Cook onions sprinkled with oregano and salt in the oil over medium-high heat stirring until softened.
Remove from heat, stir into cheese. 
Stir chili powder into enchilada sauce. Dip each tortilla into mixture. 
Spoon 1/3 cup cheese-onion mixture down the center of the tortilla. Roll up and place seam-side down in the baking dish. 
Top with remaining enchilada sauce and cheese-onion mixture.
Bake until hot, 20-25 minutes.

Honey Garlic Pork Chops

3 5-ounce Center Cut Boneless Pork Chops
Salt & Pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter, melted
3 garlic cloves, minced
1 teaspoon Italian parsley, chopped (garnish)

Honey Sauce:
2 1/2 tablespoons honey
2 tablespoons warm water
1/4 teaspoon salt
1/2 teaspoon apple cider vinegar
3 dashes cayenne pepper

Season the pork with salt and pepper on both sides. Mix all the honey sauce ingredients; stir to combine well.

Warm a cast iron skillet on high heat. Add the vegetable oil and 1 tablespoon of butter.

Add the pork chops to the skillet and pan fry each side of the pork for 3-4 minutes each or until browned.

Push the pork to the side of the pan then add the remaining butter. Add the garlic and saute for 10 seconds or until light brown. Add the honey garlic sauce and cook to reduce the sauce until thick.

Spoon the sauce over the pork chops. 

Turn off heat, garnish with parsley and serve.