Crispy Parmesan Smashed Potatoes

Looking for a quick and easy side dish? Smashed potatoes are easy to prepare and go with just about any entree, from a classic chicken dinner to a BBQ feast to an easy meatloaf supper. I keep baby potatoes on hand for occasions where I run out of fresh produce and need a vegetable to go with my dinner, and they always come in handy. Plus they're super delicious and you can switch up the seasonings to make them pair even better with your meal. Enjoy!

Printable Recipe

Ingredients

• 1 lb. baby yellow potatoes (or 1-2 per serving)
• Parmesan cheese, grated
• Garlic powder, to taste
• Seasoned salt, to taste
• Pepper, to taste
• Extra virgin olive oil
• Fresh parsley, chopped, for serving (optional)

Put the potatoes in a large saucepan and fill with water. Make sure the water rises at least 1-inch over the potatoes. Bring to a boil. Reduce to low and simmer until the potatoes are fork tender, about 30 minutes.

Alternatively, you can make a small slit in the top of each potato and microwave for about 7 minutes per pound, or until the potatoes are tender. This might take less time depending on the size of your potatoes.

Set your broiler to medium. Spray a baking sheet with cooking spray and set aside. 

When they potatoes are done, drain them and place on paper towels to dry them off. Once dry, transfer the potatoes to the prepared baking sheet. Use a paper towel or paper plate to carefully mash them to 1/4-inch thick.

Sprinkle 1 tsp. of Parmesan cheese over each potato. Season each potato with garlic powder, seasoned salt and pepper, to taste. Drizzle a small amount of olive oil over top.

Set the potatoes under the broiler for 5-8 minutes or until they become crispy. Keep an eye on them so they don't burn. Remove from oven and sprinkle with fresh parsley. Enjoy immediately.

Source: SK Original

FINN CRISP Review

FINN CRISP recently sent me some samples of their 100% rye wholegrain crackers. I eat crackers often, so I was excited to give them a try! They are only 22 calories per slice and contain no additives, so they sounded like a winner in my book!

Since the crackers are natural and made with just four ingredients, they are a tad dry and plain on their own. But as soon as you put something on top they are the perfect base for a snack! I personally loved them with cheese or flavored cream cheese. But my ultimate favorite was spreading chocolate hazelnut spread and sliced bananas on top. It gave the crackers the rich flavor they needed.

Check out their website and see all the different flavored crackers you can try for yourself!

Source: SK Original

Black Bean and Fresh Corn Salad

Fresh corn is a hot commodity in the summertime and can be found at all farmers' markets or your local grocery store. Grilling corn is one of my favorite ways to eat it, but I also really enjoy it raw off the cob and in a salad. Lime juice makes an excellent base for this salad dressing, so I paired that with cumin, salt and pepper for a quick and fresh topping. Enjoy!

Printable Recipe

Ingredients

• 3 ears corn, shucked
• 1 (15 oz.) can black beans, rinsed
• 1 cup grape tomatoes, sliced in half lengthwise and seeded

Dressing:

• 5 tbsp. fresh lime juice
• Salt and pepper, to taste
• 1 1/4 tsp. ground cumin
• 1/3 cup olive oil

Cut the corn kernels off the cob. Add the corn, beans and tomatoes into a medium bowl.

In a separate bowl, combine lime juice, salt, pepper and cumin. Slowly add in the olive oil, whisking to combine.

Pour dressing over corn mixture and refrigerate until ready to serve.

Source: SK Original

Nutella Peanut Butter Chocolate Chunk Cookies

Happy wedding day to my little brother and his beautiful fiancé! I'm so excited to celebrate this special occasion with them today. Also a very happy Memorial Day and THANK YOU to all of those who have served our country!

I wanted to share something sweet and delicious today, so these cookies are what you get! They contain peanut butter, Nutella and chocolate. What else could you want in a sweet treat? You should definitely make these ASAP. Enjoy!

Printable Recipe

Ingredients

• 1 large egg
• 3/4 cup Nutella
• 1/4 cup creamy peanut butter (do not use natural or homemade)
• 1/2 cup brown sugar, packed
• 1 tbsp. vanilla extract
• 1/2 cup all-purpose flour
• 1 tsp. baking soda
• Pinch of salt
• 1/2 cup semi-sweet chocolate chips (optional)

To the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and hand mixer), combine the egg, Nutella, peanut butter, brown sugar and vanilla. Beat on high power to cream ingredients, about 5 minutes. Stop and scrape down the sides of the bowl as necessary. The dough will go from very granular, gritty, and loose to smooth, oily, and well-formed in a large mound. If your dough has not come together or is at all gritty, continue to mix until it smooths out.

Add the flour, baking soda, optional salt and beat to incorporate. Dough will not look like normal cookie dough and will be tiny balls and flakes that seem almost feathery in the bowl. This is okay. Add the chocolate chunks and beat momentarily to incorporate.

Using a medium cookie scoop (about 2 tablespoons) or your hands, scoop out 15 mounds of dough and place them on a large plate. Using your hands, gently squeeze and compact each mound so that it's tightly packed together. Dough will be both crumbly and oily, but when squeezed, it should stay together. Cover plate with plasticwrap and refrigerate dough for at least 2 hours, up to 5 days, before baking.

Preheat oven to 350 degrees F. Line 2 baking sheets with non-stick baking mats, parchment paper or spray with cooking spray. Set aside. 

Space dough 2 inches apart (8 per tray) and bake for 9 to 10 minutes, or until top have just set, even if slightly underbaked in the center. It's difficult to discern if they're done or not because they're dark, but watch them very closely and don't overbake. Cookies firm up as they cool, and baking too long will result in cookies that set up too crisp and hard. Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling. 

Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Source: Adapted from Averie Cooks

Favorite Banana Cream Pie with a Banana Graham Cracker Crust

My wonderful mom's birthday was last week, and we celebrated this past weekend at a winery with my family and a couple of her closest friends. We promised her no party, so that's the closest we could get to celebrating without getting her upset :)

As I've said before, each member of my family is assigned another family member's birthday cake (of their choosing) to make for their birthday celebration. I had my mom this year, and she chose a banana cream pie since that's her favorite dessert. I found this recipe and decided to give the pie a graham cracker crust instead of what the original recipe called for. I added some mashed banana into the crust mixture and it added a hint of banana flavor which was excellent with the creamy, dreamy pie. This is definitely a keeper. Enjoy!

Printable Recipe

Ingredients

For the crust:

• 2 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/4 cup banana, mashed
• 4 tbsp. (1/2 stick) unsalted butter, melted

For the pie:

• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 tsp. salt
• 3 cups 2% milk
• 2 eggs, lightly beaten
• 3 tbsp. butter
• 1 1/2 tsp. vanilla extract
• 4 large firm bananas
• 1 cup whipped cream

For the crust: Preheat oven to 350 degrees F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add melted butter and stir to moisten evenly. Press onto bottom and up sides of 9-inch-diameter glass pie dish. 

Bake crust until set and pale golden, about 15 minutes. Cool completely.

For the pie: In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from heat. Gently stir in butter and vanilla. 

Pour custard into a ceramic or glass dish. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.

Spread 1/3 of the custard into pastry shell. Slice bananas; arrange half of them over filling. Pour another 1/3 of the custard offer the banana layer. Arrange remaining banana slices over custard and cover with remaining custard. 

Spread with whipped cream. Refrigerate 6 hours or overnight. Spread with whipped cream then serve immediately. Garnish with extra banana slices, if desired.

Source: Adapted from Taste of Home

Ham and Cheese Hash Brown Cups

I keep a supply of mini ham, egg and cheese muffins in the freezer for when Bradley wants a warm meal for breakfast, but we're in a hurry. He loves eggs so this is a perfect go-to. Chris and I love our eggs as well, but don't normally find the time during the week to make them for ourselves. That's where these "adult version" ham, egg and cheese muffins come into play.

They're basically the same thing, but a larger version and made with more "adult-friendly" ingredients, such as ham steak and hash browns (although, who am I kidding…Bradley loves those things, too). They are the perfect size breakfast treat for when you want a warm, satisfying breakfast in a hurry. You can keep them in the freezer and zap them for a minute before you run out the door. Also feel free to add in some vegetables (especially if the kids are eating these). Enjoy!

Printable Recipe

Ingredients

• 2 cups refrigerated hash browns
• 1 tbsp. flour
• 6 eggs
• 1/4 cup milk
• 1/2 cup Cheddar cheese, shredded
• 4 oz. ham steak, chopped
• 1/2 tsp. seasoned salt
• 1/2 tsp. pepper

Preheat the oven to 350 degrees F. Spray a muffin tin with non-stick cooking spray.

In a small bowl, mix together the hash browns and flour.

Spoon the hash browns evenly between the muffin wells. Use your fingers to press them onto the bottom and up the sides of the muffin wells to form a crust.

In a medium bowl, whisk together the eggs and milk. Stir in the cheese, ham, salt and pepper.

Pour the egg mixture evenly between the muffin wells.

Bake for 18 to 20 minutes or until the eggs are set and cooked through. Store in the refrigerator for up to two days or in the freezer for up to two months. To defrost, cook in the microwave for 1 minute or until heated through.

Source: SK Original

Spicy Smoky Black Bean Dip

Today's SRC post is from Jane over at The Heritage Cook. Jane has an impressive background that includes contributing recipes to Food Network, so I was pretty certain that whatever recipe I chose would be amazing! She was also recently diagnosed with a gluten intolerance, so most of her recipes are gluten-free, which I love! I definitely recommend checking out her page.

I chose to make a dip for this week's recipe reveal, but there are SO many other recipes I'll be back to make soon. I had an occasion coming up where I needed a delicious appetizer, and this recipe fit the bill. It was seriously the only way I could decide on one to make! It took no time at all to prepare and had so much flavor! This reminded me of a black bean hummus when it was chilled, so Bradley obviously loved it as well. This dip was excellent with some cheese sprinkled on top and paired with some lime chips. Enjoy!

Printable Recipe

Ingredients

• 1 (15.5 oz.) can black beans, drained and rinsed
• 1/2 cup vegetable or beef stock
• 4 to 5 scallions, tough ends discarded, chopped
• 1 tsp. ground cumin
• 1 tsp. garlic, minced
• 2 tbsp. cilantro leaves, chopped
• 1-2 chipotles in adobo, seeded and minced (optional)
• Juice of 1 to 2 limes, to taste
• Salt and freshly ground black pepper, to taste
• Cheddar cheese, shredded
• Scallions, chopped, for garnish

Place the beans, stock, scallions, cumin, garlic powder, onion powder, cilantro, and chipotle in the bowl of a food processor fitted with the chopping blade or in a blender. Puree until smooth. Taste and add lime juice, salt and pepper, and additional chipotle as desired.

This may be made up to 3 days ahead and kept in an airtight container in the refrigerator. Place plastic wrap directly on the surface of the dip to protect the surface from drying out. Bring to room temperature or reheat slightly in a microwave to take the chill off the dip. Sprinkle the top with cheese and bell pepper pieces. Garnish with a sprig of cilantro.

If you would rather serve this hot, place dip in an ovenproof dish, top with shredded cheese. Place in a 350 degree F oven for 10 to 15 minutes or until the cheese is melted and the dip is warmed. Sprinkle minced bell pepper over the top for color. Garnish with a scallions. Serve with tortilla chips, salsa, and guacamole if desired.

Source: The Heritage Cook

An InLinkz Link-up

Summer Corn and Chicken Chowder

Farmers' Markets are in full effect! I love this time of year when you can just run to the market and get tons of fresh produce. I think it's super important to support your local farmers, so make sure you visit one of your neighborhood markets next time you're in the mood for some delicious produce or local goods!

This soup is hearty enough for dinner, but light enough to not feel overly stuffed. Fresh corn makes this meal extra refreshing, but feel free to use frozen corn if you don't have any on hand. You don't often think of eating soup in the summertime, but this rich and creamy soup is acceptable for summer with the mounds of bright, fresh corn that are in it. It's a perfect summer staple. Enjoy!

Printable Recipe

Ingredients

• 1 large boneless, skinless chicken breast
• 1 tbsp. olive oil
• Salt and pepper, for seasoning chicken
• 2 tbsp. butter
• 1 small onion, finely diced
• 1 celery stalk, finely diced
• 1 medium jalapeño, seeded and diced
• 1 tsp. garlic, minced
• 2 tbsp. flour
• 1 1/2 cups 1% milk
• 1 1/2 cups whole milk
• 3 ears corn, kernels removed (or 1 1/2 cups frozen corn kernels)
• 1 (14 3/4 oz.) can cream-style corn
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Scallion, chopped, for garnish (optional)

Preheat oven to 400 degrees F. Spray a pan with cooking spray. Place chicken on pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake for 35-40 minutes or until chicken is cooked through and juices run clear. Remove from oven and chop into bite-size pieces. Set aside.

Meanwhile, melt butter in a large pot. Add onion, celery and jalapeño. Cook for 4-5 minutes or until onions are tender. Add garlic and cook for an additional minute.

Add flour and stir to combine. Cook for one minute. Slowly drizzle in milk and continue stirring until thickened.

Add corn, cream-style corn, salt, pepper and cooked chicken.

Bring to a boil and cook for 15 minutes, stirring often. Serve immediately or at room temperature. Garnish with scallions, if desired.

Source: SK Original

Fruity Non-fat Vanilla Yogurt Popsicles

Today is my beautiful mama's birthday, so HAPPY BIRTHDAY MOM! I hope you have a day that is just as fantastic as you are! Thank you for everything you do for us. We love you so, so much!

Since it's been scorching hot the past few weeks, I wanted to create a cold, refreshing and healthy dessert for us to enjoy in the evening. I only needed three ingredients for this recipe so it came together in a cinch. The hardest part was just waiting for them to freeze! You can play around with the ingredients by switching up the yogurt flavor or types of fruit also…ideas for this are endless. Enjoy!

Printable Recipe

Ingredients

• 2 cups low-fat vanilla yogurt
• 1/4 cup blueberries
• 4 strawberries, sliced thin

Arrange 6 popsicle molds (1/2 cup each) in the mold stand.

Pour a small spoonful of yogurt on the bottom of each mold. Put a couple blueberries on top of the yogurt and place two strawberries against the side of the mold. Pour more yogurt in each mold to cover up the fruit. Repeat process until filled to the top. Tap the molds lightly against the counter to get rid of any air bubbles.

Insert the popsicle sticks into the molds and place in the freezer. Freeze for 6-8 hours or until solid.

To remove from mold, run under hot water for a couple seconds. Popsicles will keep in the freezer for 1-2 months.

Source: SK Original

Lemon Sugar Cookies

Want a dessert recipe that just screams SUMMER!? Lemon is the ingredient that can do that for you, and since these cookies contain lemon in both the batter AND the topping, well, they're screaming SUMMER! And with summer just a few short weeks away (yay!) I'm sure that's something we can all appreciate!

These cookies were gone before I knew it. I couldn't put them down (I have a serious control problem when it comes to sweets…especially warm, homemade, delicious sweets). Sugar cookies themselves are melt-in-your-mouth good since the main ingredient is butter, but adding lemon makes them bright and it gives them a fresh flavor. Perfect for summer! Enjoy!

Printable Recipe

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 1/2 cups granulated sugar
• 1 egg
• 2 1/4 cups all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. vanilla
• Zest of one large lemon
• Juice of one large lemon, about 1 1/2 tbsp.

For sugar coating:

• 1/4 cup sugar
• Zest of one large lemon

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or a nonstick baking mat.

Cream together butter and granulated sugar until light and fluffy, about 3 minutes. Add egg and mix until well-combined.

Stir in flour, baking powder, salt, vanilla, lemon zest from one lemon and lemon juice. Allow to sit for about 3 minutes to allow lemon flavor to develop.

Scoop cookie dough by the tablespoon full and roll into a ball.

Make the sugar coating by combining sugar and zest in a large bowl.

Place each ball of cookie dough into the bowl of lemon sugar and roll to coat well. Place cookie dough onto baking sheet, spacing about 1½-inches to 2 inches apart. Lightly press each cookie down. 

Bake for 10 to 12 minutes or until lightly browned.

Source: Adapted from Add a Pinch

Slow Cooker Barbacoa Beef

This past Tuesday morning, which happened to be Cinco de Mayo, I casually asked Chris if he wanted a Mexican-themed dinner. Without skipping a beat, he replied, "Barbacoa." Guess he's had some time to think about it.

So off to the store I went to buy a chuck roast to make my hard-working husband some barbacoa beef. This recipe was exceptionally simple since I just threw everything in the crockpot and went about my day. The tender, shredded beef was mouth-watering and I really enjoyed it because we had a choice to use it in tacos, enchiladas, a quesadilla or on a salad. The possibilities were endless! The night I made this I seriously made the best quesadillas I've ever had and the next night I made equally as delicious tacos. So amazing. Enjoy!

Printable Recipe

Ingredients

• 3 lbs. chuck roast (fat trimmed), cut into 2-inch chunks
• 4 tsp. garlic, minced
• 2 chiptoles in adobo sauce, cut in half, seeds removed and chopped (can keep seeds in if you want it extra spicy)
• 1 (4 oz.) can chopped green chiles
• 1 small white onion, finely chopped
• 1/4 cup fresh lime juice
• 2 tbsp. apple cider vinegar
• 3 bay leaves
• 1 tbsp. ground cumin
• 1 tbsp. dried oregano
• 2 tsp. salt
• 1 tsp. black pepper
• Dash of ground cloves
• 1/2 cup beef broth

Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves. Use a pair of tongs or a slotted spoon to serve the barbacoa beef.

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Source: Adapted from Gimme Some Oven

Chicken Parmesan Baked Ziti

One day I had an epiphany. Whenever I order Chicken Parmesan from a restaurant, it comes with some sort of pasta with marinara as a side. They're two of the best types of Italian food, so of course they accompany each other on a plate. But what if they came mixed together? As a casserole. A super quick and easy and delicious casserole. Genius.

You could go the long route for this recipe and making homemade chicken cutlets and marinara sauce to use in this dish, but sometimes you just don't have the time. That's when store-bought chicken nuggets and jarred pasta sauce come into play. Baked ziti with breaded chicken in it? That's a no-brainer. This was delicious and extremely hearty. Our type of dinner! Enjoy!

Printable Recipe

Ingredients

• 15-20 frozen chicken nuggets
• 1 (12 oz.) box ziti or penne pasta
• 1 (25 oz.) jar your favorite pasta sauce
• 2 cups Mozzarella cheese, shredded, divided
• 1/2 cup Parmesan cheese, grated
• Basil leaves, chopped, for garnish (optional)

Cook chicken nuggets according to package directions. Remove from oven and allow to cool slightly. Cut each nugget into thirds lengthwise and set aside.

Preheat oven to 375 degrees F. Grease a 9x13" baking dish and set aside.

Meanwhile, cook pasta according to package directions. Drain and add to a large bowl.

To the bowl with the pasta, add the pasta sauce, 1 1/2 cups Mozzarella, Parmesan and cut chicken nuggets. Gently stir to combine.

Pour the pasta mixture into the prepared baking dish. Top with remaining 1/2 cup Mozzarella cheese.

Bake for 20 minutes or until cheese is melted. Remove and sprinkle with basil, if desired. Serve immediately.

Source: SK Original

Pound Cake with Pineapple Whipped Cream and Berries

We had one of Chris' friends and his new girlfriend over for dinner last week, and Chris decided he was going to grill for everyone while I made dessert. Oh, but what does it decide to do that day? Rain. Thunder. Lightening. All of the above.

So now who was in charge of dinner? This girl. But I didn't mind one bit. You know the kitchen is my favorite room in the house :)

Since I now had to prepare a whole meal AND dessert last minute, I decided to take a short-cut on dessert. I still wanted something that tasted amazing and had a bit of a homemade touch to it, so I made a version of this Angel Food Cake with Pineapple Whip Cream and Berries, but instead of Angel Food Cake I used Pound Cake and cut it into individual portions. Then I dolloped each piece of cake with the whipped cream mixture and sprinkled some fresh berries on top. I had a fresh, delicious dessert that was done in less than 10 minutes and was super pretty (and yummy!). Enjoy!

Printable Recipe

Ingredients

• 1 (20 oz.) can crushed pineapples, drained
• 1 (8 oz.) tub Cool Whip
• 1 (3.4 oz.) package instant vanilla pudding mix
• 1 store-bought pound cake
• 1 cup fresh strawberries, sliced thin
• 1 cup fresh blueberries

In a large bowl, mix the drained pineapples, cool whip and vanilla pudding mix. Let chill until ready to serve.

When ready to serve, cut the pound cake into 1-inch slices. Place the cake pieces on individual plates. Spread about 1/4 cup of the whipped cream mixture over each piece and sprinkle with strawberries and blueberries. Serve immediately.

Source: SK Original

Marinated Grilled Ribeye with Caramelized Onions

We have a very standard go-to steak marinade that belongs to one of Chris' friends, but we use it every chance we get. All it is is pineapple juice, soy sauce and garlic powder, but it's amazing. Last time I bought rib-eyes, my instinct was to use our famous go-to marinade, but once I got home I realized we were out of soy sauce. So to Google I went.

This marinade really gives our go-to marinade a run for its money. Not only is it absolutely amazing, but I (98% of the time) always have all the ingredients on hand so it's super convenient as well. The rib-eye was very tender and each bite was packed with bold flavors, plus the caramelized onions were a perfect slightly sweet compliment. I see myself making this recipe again VERY soon. Enjoy!

Printable Recipe

Ingredients

For the marinade:

• 1 cup ketchup
• 1/2 cup Coca-Cola or water (see note)
• 1/2 cup sugar
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 cup Worcestershire sauce
• 1/2 cup A-1 Sauce
• 1 1/2 tbsp. black pepper

Other ingredients:

• 2 lbs. ribeye, trimmed of fat
• 2 large onions, cut into vertical strips
• 1 tbsp. butter
• 1 tbsp. extra-virgin olive oil

In a medium bowl, combine ketchup, Coca-Cola/water, sugar, oil, vinegar, Worcestershire, A-1 and black pepper. Whisk to combine. 

Place ribeye steaks in a large ziplock bag. Add marinade ingredients and massage into steaks. Place in the refrigerator and allow to sit for 4-24 hours.

When ready to eat, in a medium sauté pan over low heat, add butter and olive oil. Add sliced onions and cook, stirring occasionally, for 30-40 minutes or until onions are caramelized but not cooked down too much. 

When the onions are almost done, start cooking steaks. Remove rib eyes from the bag and reserve marinade. Pour all of the marinade into a small saucepan and bring to a boil. Cook for 10 minutes, stirring frequently, until reduced by half.

When you are ready to grill, heat a ribbed grill pan over extremely high heat or heat your outdoor BBQ grill to the highest setting.

Lightly spray pan/grill and place beef onto pan/grill. Cook for 2-3 minutes (depending on how thick they are and how hot your grill or stove gets, the timing will need to be monitored). If you are not certain, cut into one and check for doneness. Turn once and cook for another 1-2 minutes for medium rare. Remove to a platter and serve with the caramelized onions and reduced, cooked marinade for dipping (if desired).

Source: Adapted from A Family Feast