Steak Kabobs

These steak kabobs we made last night were heavenly and so simple to throw together too! Definitely going to be on our regular rotation. I might even have to throw my snow boots on in the winter to grill outside in the dead of winter. It will be worth it though! Use whatever veggies you have on hand. We did zucchini, red onion and mushrooms.

Steak Kabobs

Marinade:

1/4 cup olive oil

1/4 cup red wine vinegar

1 Tbsp Worcestershire sauce

1 tsp garlic powder

1/2 tsp salt

black pepper

Veggies (Choose what you like!)

summer squash

zucchini

red onion

mushrooms

anything!

Thick cuts of steak, cubed (I used petite sirloin and some tenderloin I had)

Marinade the steak for 1 hour in a large ziplock bag. Cube up your veggies and add them to the steak bag and marinade 1 more hour. Grill on a preheated grill (about 350-400 degrees) for 5 minutes. Flip over and grill 3-5 more minutes. Enjoy!

Serve with some cauliflower rice for added nutrition! Separate a head of cauliflower and blend batches using a food processor (you could probably use a blender too). Heat up a large skillet over medium heat and heat up a few tablespoons of olive oil or coconut butter. Throw the cauliflower "rice" into the skillet and saute for 5 or so minutes. Flavor with lots of salt and pepper. My family likes minced garlic and green onions in ours. I just saute those quickly before adding the "rice".

Moms Grilled Salmon

Mom has been making this grilled salmon for years and years and years, but she always sprinkles hers with lemon pepper seasoning. I decided to ditch the lemon pepper seasoning, and add some sesame seeds (Brooke's go-to) and it has now become one of our family's favorites. You can even reduce the marinade over the stove if you'd like for some drizzle. Soooo yummy!

Teriyaki Grilled Salmon

Salmon Fillets (as many as you need)
1/3 cup brown sugar
1/3 cup soy sauce
1/3 cup water
1/4 cup olive oil (or you could use vegetable oil)

Mix the brown sugar, soy sauce, water and olive oil together and pour over the salmon in either a bowl or a big zip-lock bag. I like a big zip-lock because it's easy to flip in the fridge. Marinade for at least 4 hours. When you are ready to cook, preheat the grill to medium high heat (if you have a temperature dial set it to about 350) When the grill is heated, throw down a piece of tinfoil and spray with nonstick spray. Put your salmon fillets on the foil. Grill about 4 minutes and then flip, pour some of the marinade over and grill another 4-6 minutes until it's done to your liking. Remove from the grill and serve with sesame seeds if desired.

Chicken and Bacon Shish Kabobs

Oh my goodness these are heaven! The bacon makes the chicken so moist and tender. If you have done kabobs before you know that sometimes the meat can be dry, but not these beauties, and it's because of the bacon (so don't skip that step!) My daughter who is the pickiest eater on the planet even eats them up! I have been doing pineapple, mushrooms and bell peppers, but you can really use anything you like, that's what makes skewers/kabobs so much fun. This is definitely going to be a summer favorite! I have already made them 3 times in 2 weeks, 2 of the times for big parties. Also I use turkey bacon because it's what our family likes.

Chicken and Bacon Shish Kabobs

Recipe adapted from allrecipes.com

Mine made 8-10 big skewers

 

1/4 cup soy sauce

1/4 cup apple cider vinegar

2 Tbsp honey

2 Tbsp canola oil

10 large mushrooms, cut in half

2 green onions, minced

1 pound boneless skinless chicken breasts, cut into chunks

1/2 pound turkey bacon slices, cut in half lengthwise (or regular bacon)
canned pineapple

2 bell peppers, any variety

skewers (if you use wooden be sure to soak them in water at least 20 minutes)

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil and green onions. Place the mushrooms and chicken each into a bowl or a ziplock and pour the mixture over, and stir to coat. You can marinade them together, but I found it to be a pain when you are picking through to skewer them; it's easier to separate them. Cover and marinate in the fridge at least 1 hour, 2 or 3 is better. Preheat grill for high heat. Remove the mushrooms and chicken from the marinade and shake off excess. (I just strained them over a saucepan). Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer 10 minutes; set aside.
Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves, bell peppers and pineapple chunks. Lightly oil the grill and arrange skewers. Cook about 7 minutes, brush with some of the remaining soy sauce mixture, flip them over and brush again. Grill about 7 more minutes. Done when bacon is crisp and chicken juices run clear.

Tuesday Tip: How to cut/prepare chicken wings

Chicken wings are super easy to prepare and really quick cooking, so get over your intimidation of them if you have one. 

 All you have to do is take your chicken shears and clip the end tips off of each wing. After that you want to take the wing and see that there will be two pieces to each wing now. Think of your arm with the elbow in the middle. Take the scissors and snip the piece of fat there in the middle, then you want to break/snap that bone and then use your kitchen scissors again to cut through all the way to make two pieces. Now you can trim off some of that excess fat if you want to as well.

Cook however you want! One easy way that I did it last week: lay them all on a plate, brush the tops with any barbecue sauce you like, then lay them barbecue side down on a hot grill. Then baste the tops with more barbecue sauce and grill for 5 minutes. Flip and baste the other side one more time and grill another 5 min. or so. Easy Peesy! (as my kids say)

Lemon-Lime Chicken

I just posted this chicken on my dairy free blog, but it was super yummy so I had to add it here too. When the hubs stubbed a gas line to the oven in our new house, he added a line to the grill too, and it has been so nice to have unlimited access to a gas grill. I have a feeling I am going to grill all summer long, and I have already 3 days this week. 

This chicken is also great for kids because of the mild and sweet flavor. My kids loved it. I served it with skillet fried potatoes and some veggies.

Lemon-Lime Chicken

Recipe from Taste of Home Backyard Grilling

4-6 boneless skinless chicken breast halves

1/2 cup packed brown sugar

1/4 cup apple cider vinegar

3 Tbsp lemon juice

3 Tbsp lime juice

3 Tbsp Dijon mustard

3/4 tsp garlic powder

1/4 tsp pepper

1/2 tsp salt

Place chicken in a large resealable plastic bag. Combine remaining ingredients; pour over chicken. Seal bag and turn to coat; refrigerate at least 4 hours or overn.ight. Drain, discarding marinade. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15-18 minutes

Barbecued Burgers

This is my favorite favorite burger recipe of all time. Yes it takes extra time to make the barbecue from scratch, but I promise it's totally worth it! Just in time for grilling season too! I like these served with extra sauce and a tomato and maybe lettuce. Don't go ruin it with ketchup and mustard or mayo! It doesn't need any extra sauces, just toppings of your choice. 

Barbecued Burgers

Recipe from Taste of Home Backyard Grillin

Serves 6

Sauce:

1 cup ketchup

1/2 cup packed brown sugar

1/3 cup sugar

1/4 cup honey

1/4 cup molasses

2 tsp mustard

1 1/2 tsp Worcestershire sauce

1/4 tsp salt

1/4 tsp liquid smoke

1/8 tsp pepper

Burgers: 

1 egg, beaten

1/3 cup oats

1/4 tsp onion salt

1/4 tsp garlic salt

1/4 tsp pepper

1/8 tsp salt

1 1/2 pounds lean ground beef (I use 90 %)

6 hamburger buns

toppings of choice

In a small saucepan, combine first 10 ingredients (the sauce). Bring to a boil. Remove from heat and set aside 1 cup of barbecue sauce to serve with the burgers.

In a bowl combine egg, oats, 1/4 cup of the remaining barbecue sauce (you will use the rest for basting), onion salt, garlic salt, pepper and salt. Crumble beef over mixture and mix well. Shape into 6 patties. Grill covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160 degrees, basting with the remaining 1/2 cup of barbecue sauce during the last 5 minutes. (I baste before flipping...so I put it on top, flip the burgers and then baste the tops and grill until they are done). Serve on buns with toppings and reserved sauce.

Turkey Protein Burger

I'm a stay at home mom, so I don't know about the rest of you but I get bored of the same ol' boring lunches which are usually a turkey sandwich, pp&j, crackers and cheese, etc... This turkey burger is so simple and amazingly delicious, perfect for a lunch because it's not too heavy!:)

Turkey Protein Burger:

recipe adapted by: http://willcrossfitforfood.wordpress.com/2012/10/10/paleo-turkey-burgers-sweet-potato-fries/

1 lb of ground turkey

1/2 c of chopped onions

1 TB garlic powder

pepper & salt

lettuce

tomatoes

avocado

onion

any other toppings you want

olive oil

Mix (with your hands) the ground turkey, garlic powder, salt, pepper and chopped onions all together in a small bowl. Once mixed really well make into turkey patties.. however big the size you want them to be, but make sure they aren't too thick! Mine took awhile for the inside to cook when the outside was completely done because I made them too think. Put some olive oil in a pan and cook the patty's until the bottom is golden brown then flip and do the same on the other side. Top with tomato, onion, avocados, whatever you'd like, and wrap them in a leaf of lettuce and ENJOY!! My husband even puts Tabasco on his (of course) or you can do BBQ sauce, ketchup, whatever sounds tasty to you!



Avocado/Pineapple Salmon

I posted my tasty dinner on Instagram the other night and I got a bunch of comments asking if I would put this on the blog so here I am!! This is kind of more of an "idea" then a recipe but hey! it does look delicious right??

Avocado/Pineapple Salmon:

by: Brooke Salcido

Salmon (I used two pieces, one for me and one for Chris)

Slices of Pineapple (fresh would be the best)

Chopped up Avocados

Seasoning for the Salmon.. I used salt, pepper, and lemon pepper

Olive Oil

Lemon

All you do is lightly brush the Salmon with olive oil,season with pepper, salt, and lemon pepper. then squeeze a little bit of lemon on them Cook in the oven at 350 for 15-20 minutes, depending on how thick your pieces are. You don't ever want to overcook Salmon you just want the pieces to flake off. Take them out of the oven and top with avocados and pineapple and there ya go!!!  I know this sounds like a weird mixture but for some strange odd reason it's really yummy!!!

and if you are curious about the white stuff in the picture it's Paleo Cauliflower Rice. My best friend is way into Paleo and I stole this recipe from her..
Cauliflower Rice:

by: www.paleomadepainless.blogspot.com  

-A bushel of Cauliflower

-Garlic cloves

-Salt and Pepper

All you do is cut the cauliflower up and throw it in the steamer, steam for about 20-25 minutes. You don't want it to be TOO mushy. Throw the cauliflower in the blender with chopped up garlic cloves and salt and pepper and blend. Don't blend it too much or it will turn into cauliflower mashed potatoes. :) hope you enjoy!



Pineapple Grilled Chicken

Fun Way to use pineapple sides and so moist and yummy and easy too!

One Pineapple
2 skinless chicken breasts
Hot grill

Cut top and bottom off pinapple, then cut down the sides and save.
Next take your skinless chicken breasts and beat with meat malet untill they are about an inch thick.
Seasonal to taste, salt, pepper, allspice, whatever favor you like.
Now sandwitch the chicken breasts between the pinapple, tie it together with either cooking thread or I just used some fine wire, just as long as it doesn't burn.
Place them on the grill and cook for about 15 minutes per side.
Then I scooped out some of the cooked pinapple and served it ontop of the chicken.
Yummy!

Chicken Fajitas

My friend Melanie brought these over after I had my second baby, and I have been in love with them for 4 years now. I just love the smoky flavor the liquid smoke adds, and they are especially yummy with some avacado spread or guacamole.

*One sidenote: a lot of times I take the chicken off the grill a bit early and let it finish cooking sliced up with the peppers. You can also cook your chicken in a saucepan with a little oil instead of the grill and it's just as tasty, plus gives a little extra juice for the peppers.

Chili's Fajita Marinade

Recipe adapted from melskitchencafe

Marinade:

¼ c fresh lime juice

1/3 c water

2 Tbsp vegetable oil

2 large minced cloves garlic or 1/2 tsp garlic powder

1 tsp salt

3 tsp vinegar

2 tsp soy sauce

½ tsp chili powder

3/4 tsp liquid smoke

¼ tsp black pepper

dash onion powder or flakes

1 to 1 ½ lbs chicken breast

1 yellow onion (I just use 1 tsp onion flakes)

2 red, yellow or green bell peppers

1 tsp soy sauce

2 Tbsp water (omit the water if you use frozen peppers)

½ tsp lime juice

dash of salt and pepper

Combine all the marinade ingredients. Marinade chicken for at least 2 hours, preferably overnight. Grill 4-5 minutes per side. Slice onion and peppers and fry in a preheated fry pan at medium high heat until softened but still crisp, not soggy! Add soy sauce, water, lime juice and salt and pepper. Cook another 3-4 minutes. Slice meat thinly and add back into the pan with the peppers and onions. Serve in tortillas with sour cream, guacamole, salsa, etc.

Skirt Steak with Rice and Beans

This was heaven. I've had the recipe sitting on my cute cook book holder all week and have been so excited to make it. It took 4 stores to find skirt steak, but I'm glad I didn't settle for anything else. I was scared to ruin the steaks since they are so thin (and more expensive than I usually get)....you can see I cooked mine to medium, but they would taste even better with some pink or red in the center. So so so delish, especially with the rice and cilantro.

*To cut the meat properly, take the long slab and cut it into 3 or 4 sections. Then take each section and cut against the grain at an angle in strips*

Sliced Skirt Steaks with Rice and Beans

Recipe adapted from Rachael Ray

Serves 4

2 cups chicken broth

1 cup white rice

4 green onions, chopped

1 (15 ounce) can black beans, drained

4-5 Tbsp olive oil

1 Tbsp hot sauce

2 Tbsp Worcestershire sauce

2 Tbsp mustard

1/2 tsp of each- garlic powder

                           chili powder

                           red pepper

                           salt

                           parsley

1/4 tsp pepper

1 1/2-2 pounds skirt steak

2 jalapeno peppers, halved and seeded

2 ripe avocados

a handful of chopped fresh cilantro

1/2 pint cherry tomatoes, halved

2 limes

Bring the chicken broth to a boil in a saucepan. Stir in the rice and bring to a boil, then cover, reduce the heat, and cook for about 12 minutes over low to medium-low heat. Stir in the green onions and black beans, replace the lid, and cook for 6 more minutes.

In a shallow dish, combine the hot sauce, Worcestershire, mustard, 3 Tbsp olive oil and the seasonings. Coat the steak and marinate for 10 minutes. Heat outdoor grill to medium-high.

Brush the jalapenos with a little olive oil and season with salt and pepper. Place the meat and jalapeno on the grill and cook for 2-3 minutes on each side (I cooked mine 5 and it was a little much). After you turn the meat and jalapeno, halve and pit the avocados and place them on the grill to char and mark. Remove meat, jalapenos and avocados to a platter and let the meat rest for a few minutes, tented with foil, to settle the juices.

To serve, thinly slice the steak on an angle *see note above*. Divide the steak slices among 4 plates. Serve with an avocado half, a jalapeno half, a sprinkle of cilantro and some halved tomatoes. Squeeze the juice of 1/2 lime over each dish. Serve the black beans and rice alongside.