All the kabobs I’ve ever had have been yummy but pretty standard. You know, chicken, pineapple, peppers & onions. Right now I feel like there are so many great fancy vegetables that are more readily available to us than in the past. Vegetables like brussel sprouts, kale, shitaki mushrooms and red pearl onions aren’t what you normally think for kabobs. They are so delicious when done right so don’t be scared… Pair these amazing veggies with a juicy steak and the flavor from the grill really makes this a delicious dinner idea. Its also as easy as it gets to make. Enjoy!
Recipe: (Yields 4-5 Kabobs)
2 lbs sirloin steak cut into 24 cubes
12 brussel sprouts cut in half
12 kale leaves
12 shitake mushrooms
12 pearl red onions peeled (white are fine if the red aren’t available)
Alternate spearing meat and veggies on a metal or soaked wood skewer. Be sure to spear two cubes of meat at a time so that the meat doesn’t dry out on the grill since the veggies need more time to cook. When spearing the kale, fold it over a few times and then skewer through the middle. Drizzle with olive oil and season with salt & pepper. Grill on medium high heat until veggies are done and meat is still juicy. Serve and enjoy!
I love barbecuing but never thought I’d be cooking a whole roasting chicken on the grill! This recipe is super duper easy and the flavors from the BBQ really make this a tasty delight. Enjoy!
1 16 oz can of beer
1 whole chicken
salt & pepper
Preheat your gas grill to medium high heat.
Clean and remove any pin feathers from the chicken. Salt and pepper the inside and outside of the chicken. Pour out half the contents of the beer can and with the chicken upright (so the beer doesn’t spill out) insert the can into the cavity of the chicken. Prop the chicken upright on the grill so that the beer can is upright. The chicken should balance so you can leave it there with the bbq grill hood closed. (Measure your grill beforehand to be sure it fits!) Cook until thermometer reads 160 for at least 15 seconds or until juices run clear. Enjoy!
Many a Sunday growing up we would have chuck roast at my Grandparent’s house for Sunday dinner. There was always something so cosy about walking into the house with the smell of a roast cooking. It was the smell of love, family and peace. I’m so lucky to have such a caring family that have made so many efforts to create lasting memories through food and togetherness. I just have have one little baby right now who doesn’t eat chuck roast. But I literally can’t wait for the day when my kids say, “Mom, can you make chuck roast for dinner? Its my favorite!” Creating togetherness from food is probably the main reason why I love to cook so much. And a good ol’ roast is usually just as heartwarming to others as it is to me.
2-3 lbs Chuck Roast
2 Cloves Garlic
1 cup red wine
largely chopped golden potatoes
largely chopped onions
salt & pepper
Buy a 2-3 lbs chuck roast bone in or out. On a cutting board, slice two garlic cloves thinly. On the roast, slice small pockets in the meat every 2 inches and place sliced garlic into pockets. Rub both sides of the roast with cooking oil. Salt and pepper both sides. On a stove top heat a large pot or dutch oven. Place roast with garlic side down in the pot and brown for two minutes. Turn and brown the other side. Sprinkle with 2 tbsp worcestershire sauce and add 1 cup red wine. Turn oven to 350 degrees. Cook roast 2 ½ to 3 hours. Cover pot with lid. Check to see in one hour if roast goes dry. Add water ½ to 1 cup if desired. 1 hour before roast is done add potatoes, carrots, onions. Add additional salt and pepper to season the veggies. After an hour, remove the roast and vegetables. Slice the roast and serve with vegetables.