The weather has been getting warmer and that means grill season is upon us!! We grill most of the summer and I can’t wait to try new recipes this summer. Grilled meats, vegetables and fruit – YUM!! I took advantage of the warm weather to whip up a steak bowl. You could always add in a scoop of cilantro rice; I opted to leave it out and pack my bowl with veggies. The steak had a great flavor even with only a short amount of time to marinate. I completely forgot to take it out of the freezer the night before to start thawing. Next time, I plan to marinate it for the full 2 hours to really pack in the cilantro lime flavor. Continue reading
Well cheer season is in season and my nights are definitely short on time to make dinner. I whipped this recipe up and it was so good!! I love chicken fajitas, but rarely make them since I’m trying to do low-carb. The mushroom cap adds great flavor and grilling it all makes for quick prep and clean-up. You could easily switch out the onions and peppers for other veggies and completely change the flavor. The next combo I want to try is grilled zucchini and chicken with pesto and mozzarella cheese. YUM!
I can’t believe it’s almost half way through September. This month has been a whirlwind. I took a little time off from work around Labor Day and decided to unplug from things a little bit. It was a nice break and much-needed. I hadn’t planned this much time since my last post, but sometimes life happens.
Work has been really busy and my husband took a new position at his job, so things have been a little crazy…and then throw in coaching cheerleading and Rodan+Fields, it got even more crazy! I’m working on catching back up and through my list of recipes that I need to get posted.
I mentioned these kebabs in my homemade teriyaki sauce and they were so delicious. I mean you can’t go wrong with grilled pineapple and dinner in less than 15 minutes!
1 lb boneless pork chops, cut into bite sized pieces
1 small red onion, cut into 1 inch pieces
3/4 lb peeled fresh pineapple, cut into 1 inch pieces
3/4 cup teriyaki sauce
Using wooden or metal skewers, thread the pork, onion and pineapple cubes alternating until each skewer is full. Brush the kebabs with teriyaki sauce and place in a preheated grill. Grill for 12 to 15 minutes, turning the kebabs throughout the cooking process until the pork is fully cooked. Brush more teriyaki sauce over the cooked kebabs and serve with a side of brown rice or quinoa and a vegetable.
Source: Everyday with Rachel Ray magazine, June 2015
The summer grilling season is here and we’re already taking full advantage of it. We’ve been grilling chicken legs, burgers and veggies. We rarely use pork when we grill, but I’ll definitely be making these kabobs a couple of times this summer.
The glaze is really good and keeps the pork moist. Plus you can’t go wrong with grilled pineapple! The kids loved them too!
3 Tbsp reduced sodium soy sauce
3 Tbsp olive oil
1 garlic clove, minced
1/2 tsp crushed red pepper flakes
Salt and Pepper to taste
1 lb boneless pork loin, cut into 1 inch cubes
14.5 oz can reduced sodium need broth
2 Tbsp cornstarch
2 Tbsp reduced sodium soy sauce
1 Tbsp brown sugar
2 garlic cloves, minced
1/4 tsp ground ginger
4 oz baby bella mushrooms, halved
1 large sweet onion, cut into 12 wedges
12 cherry tomatoes
12 bite-sized pieces of fresh pineapple
In a gallon bag, combine the 3 tablespoons of soy sauce, olive oil, 1 garlic clove, red pepper flakes, and salt and pepper. Add in the pork and close the bag. Toss to coat the pork with the marinade and place in the refrigerator for at least 3 hours.
After the pork has marinated, in a small saucepan, mix together the beef broth, cornstarch, 2 tablespoons of soy sauce, brown sugar, minced garlic, and ginger over high heat. Being to a boil and stir constantly. Reduce the heat to low and simmer for 5 minutes until the glaze thickens.
On skewers, alternate the marinated pork, mushrooms, onions, tomatoes and pineapple chucks. Place the kabobs on a preheated and oiled outdoor grill and cook for 15 minutes or until the pork is cooked through. Baste the kabobs with the glaze frequently through the cooking process. Enjoy!
We’ve been grilling several times a week for the last 2 months and I love it! It’s so much easier to let my husband grill, while the kids play outside and I take care of the rest of the dinner. This was the first time we made ribs and they turned out great. I usually don’t buy ribs, but there was a great sale, so it was worth a shot.
I found this recipe from the Deen brothers and thought it was different that they are grilled in aluminum foil instead of just thrown on the girl. This spice mix is perfect and we topped ours with a slather of a spicy molasses barbecue sauce. They were delicious and I can’t wait to make them again!
Today is my little guy’s second birthday! I can’t believe how quickly the last year went by…really, wasn’t he just born a couple months ago? We’re having a little family party tomorrow night – just grilling burgers and dogs and we’ll do something fun over the weekend.
I know lately I’ve been posting a lot of sweet treats and I was thinking about it and realized it’s because we’ve been grilling several times a week and I haven’t been making new recipes. I’m trying to change that in the next couple of weeks and with our garden doing really well, I’m planning to have new sides and salad recipes to share.
This recipe was super simple and had amazing flavor. I was a little heavy-handed with my limes, they were extra juicy, but otherwise this avocado salsa was amazing! The spice mix used to marinate the salmon was perfect.
2 lbs wild Alaskan salmon, cut into 4 pieces
1 Tbsp olive oil
1 tsp salt
1 tsp ground cumin
1 tsp smoked paprika
1 tsp onion powder
1 tsp black pepper
dash of cayenne pepper
2 small avocados, cubed
1/2 small red onion, sliced
juice of 2 limes
1-2 Tbsp finely chopped cilantro
salt to taste
Mix together the dried spices in a small bowl. Run the salmon with the olive oil and then sprinkle and rub in the spice mix. Place the seasoned salmon in the refrigerator and marinate for at least 30 minutes.
Preheat your grill. I used a grill pan since we were out of propane. Once the grill is ready, grill the salmon to your desired doneness. While the salmon is being grilled, make the salsa. Combine all the ingredients and refrigerate until ready to be used.
Top the grilled salmon with the salsa and enjoy!
Source: The Cookie Rookie