We are not traditional when it comes to Easter, Thanksgiving or Christmas dinners. Though I do like the traditional meals, we drifted away from those years ago, mainly due to complaints from my dear husband. He didn’t want turkey (no matter who cooked it) because he had enough turkey. What? You have it once a year! Apparently that was too much for him. So, my Mother-in-law and sister-in-law (and myself) switched things up and the non-traditional was the new tradition.
We usually go to my MIL’s for Easter but, she made other plans this year. Yay! No offense to my MIL but, we really don’t like driving 2+ hours there, visiting for a few hours and driving 2+ hours back…on a Sunday. It feels like you’ve had no time off. So, we were grateful to be home and the weather was nice enough to be able to grill out.
John (hubs) gets lucky twice in April (ha ha ha…;)) because he gets to pick two dinners that he actually likes, which is Easter and the 19th, his birthday. So he picked the cuban mojo steaks and roasted red potatoes. I added the radish salad knowing he likes radishes. Did he like the salad? No way! Ah well, 2 out of 3 ain’t bad 😉
Cuban Mojo Marinade (or dressing)
1/2 c. extra-virgin olive oil
8 garlic cloves, finely chopped
1/2 c. fresh lime juice, plus 3 T. fresh orange juice
1 t. ground cumin
1 t. dried oregano
1 t. salt, or more to taste
1 t. freshly ground black pepper, or more to taste
3 T. chopped fresh cilantro or flat-leaf parsley
Heat the olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and pale golden brown. 1 to 2 minutes. Remove the pan from the heat and let cool for 5 minutes.
Stir in the lime and orange juice, cumin, oregano, salt, pepper and 1/2 c. water into the saucepan off the heat. Return the pan to the heat, let the sauce come to a rolling boil, and cook for 2 minutes. Taste for seasoning, adding more salt and/or pepper as necessary. Let the mojo cool to room temperature, then stir in the cilantro. Transfer the mojo to a jar or bottle with a tight-fitting lid. Serve the mojo in the jar, shaking it well first.
Makes about 1 1/2 cups.
Easy roasted red potatoes
8-10 red potatoes, washed and quartered
1 package Garden Green Onion Ranch dressing or regular Ranch dressing
salt and pepper
Preheat oven the 350 degrees. Line a cookie sheet with tin foil and lightly spray with cooking spray.
In a large bowl combine the potatoes and ranch dressing. Drizzle the potatoes with olive oil and toss again to coat all the potatoes evenly. Salt and pepper to taste. Spread evenly on a cookie sheet.
Roast for about 40 minutes or until golden brown.
*Optional: top with grated parmesan once out of the oven.
1 large bunch (or bag) of radishes, sliced very thinly using a mandoline
1 medium vidalia onion, sliced and rough chopped
2 garlic cloves, minced
2 T. fresh cilantro (or mint may be used), rough chopped
1 T. fresh chopped chives
Toss these all together in a large bowl and look how pretty the colors are 😀
Next mix the dressing:
2 T. extra-virgin olive oil
2 T. fresh lemon juice
2 t. Garden Green Onion Ranch (dry) dressing mix (regular ranch is fine also)
1 T. dijon mustard
salt and pepper to taste
In a small bowl combine all ingredients and whisk until mixed throughly. Taste; add salt and pepper if needed.
Add that was our Easter dinner…
Enjoy the recipes and yes, for the record, the radish salad was perfectly fine 😉