A Little Twist on American Kebabs

Have you ever tried to dip Kebabs in Raspberry Vinaigrette. Salad Dressing are meant for more than just salad. They can be used as a dip, or marinade.

Garlic - Chipotle Beef Kebabs

Heat grill to Med-High. Clean and lightly Oil. In a large bowl, combine 1 Lb Ground Beef, 1/2 Small Yellow Onion, minced, 2 Garlic Cloves, Finely Minced, 2 T Minced Chipotle Chiles in Adobo Sauce, 1/2 cup chopped fresh Cilantro, & 1 t salt. Mixed by hand until well combined.
Divide mixture into 6 equal portions. Btwn palms of your hands form each portion into a 4 x 1 " oval patty. Insert skewer length wise into each patty. Grill, turning occasionally, until meat is browned and cook through, 6-8 mins.

Food Everyday Martha Stewart June 2011

Chile Flank Steak Tacos & Fresh Tomatillo Salsa

Tomatillo Salsa

1/4 Lb Tomatillo

4 T Red Onion, diced

1 Jalapeno, seeded and minced

1. In a small bowl combine all ingredients and season with salt. Refrigerate.

Chile Flank Steak Tacos

1 T Oil + more for grilling

2 T Chile Powder

2 T Brown Sugar

2 T Soy Sauce

2 T Lime Juice

1 &1/2 Lbs Flank Steak

S & P

1 Large Red Onion, Cut into 1/4 Rounds

12 Corn or Flour Tortillas, warmed or lightly toasted

Tomatillo Salsa

1. In a small bowl, whisk together Oil, Chile Powder, Brown Sugar, Soy Sauce, and Lime Juice. Place Steak in a 9 x 13" baking dish and cover with marinade. Turn once to coat Steak, then cover dish and refrigerate 1 hour.
2. Heat grill or grill-pan to med-high. Clean and lightly Oil grill. Remove Steak from marinade, letting excess drip off;  reserve marinade. Season Steak with S & P. Grill Onion and Steak flipping occasionally, until Onion is lightly charred and Steak is Med-rare, about ten min. Brush Onion and Steak with reserve marinade and cook 1 min more, flipping once. Place Onion on serving plate. Transfer Steak to cutting board, cover with foil and allow to stand for appx 10 mins to cool. Thinly Slice against grain. 

Food Everyday, Martha Stewart Mag. June 2011

Too hott to cook

 With oven-like temperatures out nobody wants to eat anything warm. Here is a recipe that I will be making tomorrow for dinner. [I'll let you know how it goes] Stay cool! =]

Grilled Chx and Peach Salad

Time: 30 mins/ Serves: 4

1 T White Wine Vinegar

1/2 t grated Ginger

Olive Oil +S&P (Salt and Pepper)

2 med Red Onions Sliced into 1/2" rounds

4 boneless, skinless Chx (Chicken)  breasts

3 Peaches, cut into wedges

1 bunch Spinach, steams removed (about 4 cups)

1. Heat grill to med-high. In a small bowl, whisk together vinegar, ginger, 1 T Olive Oil, 1/8 t of S&P (salt and pepper).
2. Brush Onions with 1 T oil and season with 1/4t of S&P. Brush Chx with 1t Olive Oil and 1/2t S&P. In a bowl, toss Peaches with 1T Oil.
3. Grill Chx and Onions until Chx is cooked through, and the Onions are tender, 5-6 Mins per side. Grill Peaches until charred, 2 mins. 
4. Transfer all to a bowl. Toss with Vinaigrette.

* Can be made into a sandwich or wrap.*

Recipe provided by Woman's Day June 2011 Issue. (pg148)

Bacon Cheddar Quiche- w/out the shell.

Can you say breakfast on the go? This can be prepped the night before and thrown in the mic. as you get ready for the day.   

Bacon Cheddar Quiche

Pkg Bacon

1 C. Cheese mixture of your choice

Can/Jar/ Fresh Mushrooms

Half of a handful of chopped Onion

5 ounces Milk

1/4 t Cayenne pepper

1. Fry Bacon. ( Not burnt, its gross trust me xp ) When fully cooked, fry Mushrooms and Onions in the same pan for flavor.
2. Grease a 9", MICROWAVE SAFE pie pan and layer, Bacon, Cheese, Mushrooms, and Onion. 
3. In a large bowl, beat Eggs, Milk, and Cayenne pepper. Pour over Onion layer.
4. Microwave uncovered for 4 & 1/2 minutes.  If not fully cooked, stir and cook for an additional two minuets.

Thank you Taste of Home for the recipe.