I picked up a pack of portobello mushroom caps at Costco the other week. I love all types of mushrooms and portobello are one of my favorite varieties. They are meaty and easily to use a bunch of different ways. I decided to marinated this package and grill them up.
They were perfect in a salad with roasted red peppers, artichoke, kalamata olives and grilled chicken. I also sliced one, place it a roll and melted a slice of cooper sharp cheese. It was so good!
Yum! That’s all I really need to say. If you take anything away from #CookoutWeek, you need to grill lobster tails! I surprised my husband with these for Father’s Day and he definitely enjoyed them!
Now onto what makes them really delicious – garlic butter with Parmesan cheese and basil from Chef Shamy. I was excited to receive two different butters from Chef Shamy as I had never heard of them before. Well….I’m kicking myself for just learning and enjoying them! Chef Shamy has a variety of butters – from savory to sweet – and they’re perfect for just about anything. I’m excited to share my next recipe which features the honey butter.
Their slogan is “Making the World a Butter Place®” with their butters that contain no oils and are labeled as clean. The shelf life is really long, it has a 1 year shelf life (unopened), 2 years frozen, 1 year in the fridge unopened, 6 months opened in the fridge, and several weeks on the counter.
As a special thank you, Chef Shamy has provided me with a discount code so you get to try these delicious butters too! Visit Amazon and use the code 10BUTTER10 for 10% off your order. Hurry – the code is only valid until July 4th!
We’re in a crazy heat wave and it’s the perfect time to share a new recipe for ice cream! I was looking for something different to make when I stumbled across this recipe. Grilled peaches and cinnamon crumble….yes, please! I knew this would be the perfect recipe to make for this month’s Fantastical Food Fight! Each month, a theme or ingredient is featured and anyone participating the challenge will share their recipes with everyone else. Check out the blog hop below the recipe for more ice cream recipe.
I know last month’s theme was Peaches and Cream, but this recipe was too good not to make. The grilled peaches really enhance the peach flavor and then the cinnamon crumble adds a great texture to the decadent and creamy ice cream. I asked my husband to describe it since I only had spoonful and he just mumbled “mmmmmm” at me. I guess it’s a winner of a recipe!
Today’s #CookOutWeek recipe is our main course – Grilled Cilantro Lime Chicken. I rarely marinade chicken breasts but will be doing it more with this recipe. I loved the hint of lime, a touch of sweetness from honey and the punch from cilantro. I used to not be a fan of cilantro, but I’ve grown to love it. I also grow it in my garden, so we always have a bunch ready to use.
Did you ever have one of those days where nothing goes right? Yesterday was one of THOSE days. I was all ready to get our grill started to grill pork chops and of course when I went to light it, it only “clicked, clicked, clicked”….GREAT. Now to switch gears and cook them inside. I also was making a box of mac & cheese for my kids and while I was draining it, the bottom of the lid slid out of the pot and all the pasta ended up in the sink. Needless to say, I was about ready to throw in the towel and order pizza. Later I found out that it was National Kitchen Klutzies Day….I think that explains it all!
Anyways, these pork chops were delicious. The lemon flavor was subtle and the marinade made them moist and not dried out. It was definitely a hit with me and my husband – my kids…not so much. Oh well, more for leftovers and to make these again when I get our grill working.
We’re big fans of ribs, but they always take so long on the grill. I think the last time we attempted to make them, we ran out of propane – just our luck! When I saw how you could make ribs using a pressure cooker in 30 minutes, I knew I had to give it a try. They were really good and the best part is they didn’t take all day to make. I’ll definitely be making them again and again this summer!
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!
Source: Allrecipes.com
