Main Dish Archives - Page 5 of 12

DIY Italian Garlic & Herb Seasoning Blend

December 23, 2020 by Angela Paris

This post contains affiliate links.

Make your own DIY Italian Garlic & Herb Seasoning Blend for a fraction of the cost of a store-bought blend. It’s great to have in your pantry, and makes a lovely gift, too!

I’m in love with making my own seasoning blends. It is just so much less expensive than store-bought alternatives, and you know exactly what you’re putting into it. The best part of all is that it only takes a few minutes to put together! First, purchase your seasonings in bulk. I get mine through Amazon Subscribe and Save because I love the value and convenience. All of the ingredients needed from the parsley to the onion powder and granulated garlic are available online.

DIY Italian Garlic & Herb Seasoning Blend

$Make your own DIY Italian Garlic & Herb Seasoning for a fraction of the cost of a store-bought blend. It's great to have in your pantry, and makes a lovely gift, too!$

This DIY Italian Garlic & Herb Seasoning makes quite a bit – about 5-1/2 cups – but it keeps for 6-9 months. I like to use small canning jars to store my seasoning blends. You can divide it up and give some as a gift. It’s a lovely addition to a homemade gift basket of goodies for a housewarming or the holidays.

There’s really nothing to this recipe, it’s as easy as can be. In fact, my 4-year-old daughter helped me to make this batch. She loves helping to mix anything, and the idea of adding a bunch of dry items makes it all the better since she knows she doesn’t have to worry about splashing. However, you do need to take care mixing the onion powder in so you don’t end up with a big seasoning cloud in your face!

Print Recipe

DIY Italian Garlic & Herb Seasoning

Ingredients

1 cup dried Basil
1 cup dried Marjoram
1 cup dried Oregano
1/2 cup dried Rosemary
1/2 cup dried Thyme
1/2 cup dried Parsley
1/4 cup Granulated Garlic
1/4 cup Onion Powder
1/4 cup Ground Black Pepper
1/4 cup Kosher Salt

Instructions

Combine all of the ingredients in a mixing bowl and gently whisk together.
Using a funnel, transfer the seasoning blend to jars.
Store at room temperature for 6-9 months.

How simple is that? And it will add so much flavor to your recipes. You can use this seasoning blend on everything from chicken to pasta – it’s so good!

Now just download these printable labels (use Avery Round 5294 labels (2-1/2 Inch Diameter), or equivalent) for your mason jars, and you’re good to go!

D O W N L O A D L A B E L S

Disclosure: This post contains Amazon affiliate links. Should you purchase from one of these links, Juggling Act Mama will earn a few pennies, but it does not change the cost of the product to you. Thank you for your support!

Get More Homemade Inspiration!

Follow Juggling Act Mama – Ang Paris’s board DIY Condiments & Spice Mixes on Pinterest.

Cook Once Eat Three Times

January 1, 2016 by Kelly Dedeaux

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HeatAndEat #CollectiveBias

I hate moving! As happy as I am to have a beautiful new house, and be much closer to hubby’s work, the piles of boxes and never-ending To-Do list is overwhelming. Since I still have to feed my family, any time saved in the kitchen is helpful, and what better way than to Cook Once Eat Three Times? Yup, just cook extra for dinner – then get two different lunches from the leftovers. Love it!

You heard that right – one simple dinner recipe, then switch it up into TWO more leftover creations! To start, make sure you have all your ingredients from Target. Be sure to grab your Reynolds™ heat & eat disposable containers for the leftovers – they’re in the disposable containers aisle, clearly labeled!

They come in different sizes, so you can switch it up based on your meal.

You don’t want a cold lunch, and these are perfect for storing in your lunch bag, then reheating easily in the microwave. I love that they fit perfectly in the lunch bags, and they’re a safe alternative to plastic containers.

When you’re ready to prep dinner, just cook some boneless/skinless chicken breasts in some BBQ sauce – either the slow cooker or the oven work great. Enjoy that with some potatoes and veggies for a yummy dinner!

Then with the leftover BBQ Chicken, whip up these two fabulous lunches!

BBQ Chicken Pasta – Recipe here

BBQ Chicken Sandwiches

Ingredients

Hogie or Sandwich bread of choice – I used rolls
Leftover BBQ Chicken from the night before
Cheese slice of choice
Bacon Bits

Directions

Shred or dice your chicken. Mix with some bacon bits. Scoop onto half of your bread/roll.
Top with a slice or two of cheese, then the other bread/roll half.
Store in your Reynolds™ heat & eat disposable containers in your lunch bag. When ready to eat, remove the lid and reheat so the chicken is heated and the cheese is melted nice and gooey. Yumm-o!

It’s so nice just cooking one time (and it’s super simple anyway!) then easily mixing together TWO MORE lunches for work or school. The lids stay on the containers securely, so you don’t even have to worry about messes in your bags – score!

BBQ Chicken Pasta

January 1, 2016 by Kelly Dedeaux

I participated in an Influencer Activation on behalf of Influence Central for Calphalon. I received product samples and a promotional item to thank me for my participation. #KnifeSkills

Who has tons of time to make a good lunch or dinner? I’m thinking not many hands were raised – and I’m right there with ya! Life’s too busy to spend forever cooking, but we still want to give our families delicious, healthier options. Luckily, this yummy simple-to-make BBQ Chicken Pasta just became even easier with the Calphalon Self-Sharpening Knife Set!

As far as prep goes, the time that could be cut the most was chopping the produce and meat – and to make that go faster, while still being safe, is with sharpened, quality knives. And when you’re already looking to ‘cut’ down on time, it helps that they’re self-sharpening, with ceramic sharpeners built into the storage block (in the stainless steel spot). Calphalon even shares plenty of Knife Skills on their site – to keep your skills as sharp as their knife set!

Ingredients

1 box Pasta of choice
1-2 Chicken Breasts, boneless and skinless
2-3 cups BBQ Sauce
1 cup Green Onions
Shredded Cheese of choice

Directions

Bake chicken, marinated in half the BBQ sauce, at 375 for about an hour (or until chicken is cooked through). Cook pasta according to package directions.
Dice the green onions and chicken breasts – add to pasta. Include the remaining BBQ sauce and mix it all together. Plate and top with shredded cheese.

See, told you it was super easy! I like to whip up a bunch and freeze the extras, so we can grab a meal when we’re super stressed for time.

I’ve already been through several of these videos and know they’re gonna help me plenty in the kitchen! You can check out the 3 Models they offer on their site. Plus enter below for a chance to WIN YOUR OWN KNIFE SET!!!

Who wants to win a Calphalon Self-Sharpening Knife Set of their own?! Here’s your chance!

Contest entrants are only eligible to win once per sweepstake, per household as part of a campaign sponsored by Influence Central.

a Rafflecopter giveaway

4 Amazing Dr Pepper® Recipes for Game Day

January 9, 2016 by Kelly Dedeaux

This is a sponsored conversation written by me on behalf of Dr Pepper®. Game Day Greats brought to you by Kroger. The opinions and text are all mine.

Raise your hand if you love Dr Pepper® – even though you can’t see me, know that my arms would both be waving madly in the air right then. It’s no secret whatsoever that I have a mad love for this yummy beverage, and any excuse to use it in my celebrations! With college football upon us, I thought it’d be fun to share how you can throw an amazing home-gating party – with plenty of delish foods – with these 4 Amazing Dr Pepper® Recipes for Game Day!

Now, to save us all from a SUPER long post and having anyone get the ingredient lists messed up, here I’m showing you my complete Dr Pepper® themed football spread, along with one of the recipes. I’ll link up the other THREE fabulous recipes so you can hit them all and be the winner of the game – or at least of the game party! Don’t forget to hit up Kroger for all your Game Day Greats items and get plenty of Dr Pepper®!

This Dr Pepper® Hot Dog Sauce is so finger-licking good, and you can find all SORTS of foods to put it on, not just some good ol’ hot dogs! It’s tangy, but not necessarily spicy. Scoop it over your dogs with some of your favorite toppings like pickles, and chow down while rooting for your favorite college team!

Ingredients

1/2 stick Butter
1/4 cup Yellow Onion, chopped
3 tbsp. Garlic, minced
12-ounce can of Dr Pepper®
1 cup Ketchup
1/2 cup Brown Sugar, packed
1/2 cup Vinegar
1/2 cup Worcestershire Sauce
3 tbsp. Tomato Paste

Directions

In a medium saucepan, cook the onion and butter over medium heat until the onions are tender, about 6-8 minutes. Add the garlic and stir until fragrant, about 2 minutes.
Add the remaining ingredients, stirring well. Reduce heat and simmer, covered, about 15 minutes. Uncover and continue simmering until the sauce starts to thicken, about 20-30 minutes.
Remove from heat and cool a bit before enjoying over your game day hot dogs!

To go along with your mouth-watering dogs, don’t forget these Spicy Dr Pepper® Chicken Strips (or wings, your choice). The flavor is amazing, and it’s another great lick-your-finger good game food!

I also really enjoy some classic crackers such as Town House® crackers, Club® Crackers, and Cheez-It® crackers to dip in either the hot dog topping sauce (told you it was versatile!) or even in some leftover spicy chicken sauce!

You can’t REALLY have a home-gating party without something sweet to finish things off – so why not these Dr Pepper® Donut Muffins? I don’t know which is better, the muffins themselves or the Dr Pepper® Glaze on top. Together, it’s a winning team! Plus, super easy to make – more time to watch your team!

Finish everything off either with an always-amazing, one of a kind Dr Pepper® drink – or try something NEW like this CREAMY Dr Pepper® Mocktail!

Now you’ve got a WINNING spread of game-worthy foods to turn the biggest football fans, into YOUR biggest fans! Don’t forget to check out your local Kroger for an in-store sweepstakes with Miller Coors®/Kellogg’s®/Dr Pepper® for fly away trips to Rivalry Games. See store for details.

Which Dr Pepper® recipe are YOU most eager to try?

This is a sponsored conversation written by me on behalf of Dr Pepper®. Game Day Greats brought to you by Kroger. The opinions and text are all mine.

Spicy Dr Pepper Chicken Strips

January 9, 2016 by Kelly Dedeaux

My hubby LOVES spicy food. Me? I do love it – but can’t really handle it anymore since having kids. When I make recipes that have a bit of a ‘kick’ to them, I try to make them flexible, so we can adjust the level of spicy to please not only his taste buds, but my wimpy ones, too! These Spicy Dr Pepper Chicken Strips are just that – perfect for any level of hot you prefer! Plus they’re full of flavor and SUPER easy to make, making this a total win!

You don’t HAVE to do these as chicken strips – the sauce really would be great for wings, full chicken breasts, or even in a crockpot with some chicken for an even easier dish! But really, can you get much easier than just THREE ingredients to make the yummy sauce? I don’t think so 🙂 Plus, it uses Dr Pepper – the most wonderful of all drinks, in my very blunt opinion!

Ingredients – Sauce

24 oz. Dr Pepper
1/2 cup Hot Sauce of choice (I used Franks Red Hot Sauce)
4 tbsp. Brown Sugar

Directions – Sauce

In a medium saucepan, mix this ingredients well over medium-high heat. Bring to a boil, then reduce heat and simmer about 30 minutes while the sauce reduces (about half) and thickens slightly.

When the sauce is done, use it to coat the meat of your choice – wings, strips, or a roasted chicken, if that suits your fancy! To make it super quick for our purpose here, I bought some pre-cooked chicken strips, heated them up in the oven, then just tossed them in a bowl with the sauce until they were fully coated.

These were made as part of a football party where I made EVERYTHING using Dr Pepper – gotta learn to love football somehow, right, so why not with the drinks and food?!

How spicy do you like YOUR chicken?

Healthy Spiralized Zucchini Noodles with Mushroom Marinara

June 25, 2018 by Stephanie Kirkos

Hello, Friends! This is Stephanie from Steph in Thyme, and today I’m sharing another of my favorite spiralized recipes – Spiralized Zucchini Noodles with a Mushroom Marinara. It’s a healthy, gluten-free, delicious Meatless Monday meal ready in less than a half hour. Who is ready to spiralize??

A few months ago, I shared a recipe for Spiralized Zucchini Noodles with a Simple Roasted Tomato Sauce. Quick and light, this easy spiralized recipe was perfect for hot days as we moved into the summer months.

With fall on the horizon, a slight chill fringing the air, the simple roasted tomato sauce is swapped for a heartier, “meatier” sauce. Chock full of fresh mushrooms, this warm and filling meal is a tasty transition meal between summer and fall.

A full pound of cremini mushrooms are used in this tomato sauce, the meaty nature of the mushrooms creating an earthy sauce thick and filling, but still healthy and delicious.

Zucchini noodles, created with a handy kitchen gadget called a Spiralizer, are a creative and very healthy (and sneaky) way to increase your vegetable intake. If you’re curious about spiralizing and want to learn more, I have lots of spiralizing resources and recipes for you.

This quick and easy meatless meal is very customizable. Looking for a richer sauce? Add a 1/4 cup of red wine to the simmering pot. Craving a spicier kick? Add a 1/2 teaspoon of crushed red pepper. In the mood for something slightly more creamy? Add Parmesan cheese, both to the sauce and on top of your bowl of zucchini noodles. Whatever you’re craving, it’s a meal you can make your way.

Spiralized Zucchini Noodles with Hearty Mushroom Marinara l Steph in Thyme for Busy Mom's Helper

Print Recipe

Spiralized Zucchini Noodles with Hearty Mushroom Marinara Sauce

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Servings: 4 servings

Ingredients

4 medium zucchini spiralized into spaghetti noodles
1 tbsp olive oil divided
1/2 yellow onion diced
2 cloves garlic minced
16 oz sliced cremini mushrooms
24 oz jar of your favorite marinara sauce
1/2 tsp crushed red pepper optional, for heat
1/4 cup red wine optional, for richness
salt and pepper to taste

Instructions

Wash and trim the ends off all zucchini. Spiralize each zucchini into spaghetti size noodles (Blade C for most spiralizers). If you don't have a spiralizer, peel the zucchini with a julienne peeler.
Heat half the olive oil in a medium-sized saucepan over medium-high heat. Add the onion and cook for 2-3 minutes, until softened. Add half of the minced garlic and cook until fragrant, about 1 minute.
Add all of the sliced mushrooms and toss lightly to coat. Cover and cook for 5 minutes, until the mushrooms soften, but still have texture.
Remove lid and pour in the marinara sauce. Cook for another 5 minutes, until the sauce begins to boil and is heated through. Add red wine and crushed red pepper, if desired. Reduce heat to simmer as you prepare the zucchini noodles.
In a separate saucepan or skillet, heat the remaining olive oil over medium-high heat. Add the remaining garlic and cook until fragrant, about 30 seconds. Add in all the zucchini and toss with tongs to coat. Season generously with salt and pepper. Cook for 1-2 minutes, until zucchini begins to soften but still has texture and bite (they overcook and turn soft fast!) Remove from heat.
Divide the zucchini noodles amongst four bowls. Top each bowl with a hearty servings of mushroom marinara. Garnish with Parmesan cheese, if desired. Serve immediately.

Sweet Teriyaki Marinated Sandwich

January 11, 2016 by Kelly Dedeaux

This post is sponsored by Nature’s Harvest®Bread. All opinions are mine alone.

I love a good sandwich – but it’s only ‘good’ if it has amazing flavor! That, mixed with flexibility and that’s a winner in my book – like this delish Sweet Teriyaki Marinated Sandwich using Nature’s Harvest®Bread. The tangy and sweet mix together perfectly, leaving you licking your lips and fingers with a smile on your face!

I love that the Nature’s Harvest®Bread, their Honey Wheat Whole Grain featured in these pics, has a nice, smooth texture but a great taste that really goes well with the marinade. It’s a bonus that it includes at least 8 grams of whole grains per serving, with no artificial flavors, colors or high fructose corn syrup! I can feel great about packing it in my kiddos’ lunches, and enjoying some myself!

Marinade Ingredients

1/2 cup Corn Syrup
1 tbsp. size wedge of Sweet Onion
1 tbsp. Red Wine Vinegar
2 tsp. White Vinegar
1 tsp. Balsamic Vinegar
1 tsp. Brown Sugar
1 tsp. Powdered Milk
1/4 tsp. Lemon Juice
1/8 tsp. Poppy Seeds
1/8 tsp. Salt
1/8 (or less) tsp. Black Pepper
1/8 tsp. Garlic Powder

Marinade Directions

Put all of the ingredients in a blender and blend on high about a minute, or until it’s well-mixed. Pour into a container so you can marinate your sandwich meat of choice!

Note: Can be stored in an airtight container, in the fridge, for a few days.

See, told you it was easy! Just marinate whatever meat you’d like (I find chicken and steak are both equally amazing with this) and add your favorite sandwich toppings. Viola! You’ve got yourself a totally delicious sandwich! You can even mix up the bread if you’d like! Nature’s Harvest® bread comes in the following varieties:

100% Stone Ground Whole Wheat Bread
Honey Wheat Made with Whole Grain Bread (what I used here)
Butter Top Made With Whole Grain White Bread
Butter Top Made with Whole Grain Wheat Bread

Be a Winner of the Nature’s Harvest® Sandwich Art Photo Contest!

Moms – have a little whole grain fun with your kids’ lunchboxes this school year and enter to win a “Kitchen Crash” from Celebrity Chef and contest judge, Kelsey Nixon! Winner will be announced in September.

From August 24, 2015 to September 6, 2015, parents can visit the Nature’s Harvest Bread Facebook page to submit a photo of their sandwich art creations, using Nature’s Harvest bread, for the chance to win fun prizes
Kelsey will be judging the top 10 Semi-Finalist entries based on:
o Visual appeal
o Creativity
o Incorporation of nutritious ingredients
The top 10 Semi-Finalist entries will also be posted to the Nature’s Harvest Bread Facebook page for consumer online voting from September 14, 2015-September 20, 2015

For Official Contest rules visit: Nature’s Harvest Bread Facebook

Check out these other great lunch ideas…

Big Breakfast for Busy Families

June 25, 2018 by Lynn Driver

Looking for an easy but hearty breakfast for busy mornings? Here’s my idea of a Big Breakfast for Busy Families!

We call it breakfast casserole, and everyone in my family loves it. (That’s seven people, y’all.) I’m Lynn, from Riggstown Road, here to share my go-to recipe for feeding a crowd, since it’s a good way to stretch ingredients, and it doesn’t require me to stand in the kitchen all morning! That makes it the perfect big breakfast for busy families. And did I mention everybody loves it?

This meal is done in about 20 minutes, start to finish (most of that is oven time,) but if you want to speed it up for school mornings, brown the sausage the night before OR make the whole thing a day ahead and refrigerate. Individual slices heat up nicely in a few seconds in the microwave. That leaves more time for the important things busy families have to do, like…looking for missing shoes!

This recipe is the best way I know for a family to feel they’ve had a nice, big breakfast, with a minimal amount of time or work for the cook. And it’s a little more special than a plate of scrambled eggs. 😉 I love being about to make something special with things I already have on hand, and these simple ingredients are things I usually have.

Print Recipe

Big Breakfast for Busy Families

Ingredients

10 large eggs
2 cups shredded cheddar cheese
1 cup Milk
1 lb. Jimmy Dean sausage
1 tsp. garlic powder
1 T. butter
salt and pepper to taste

Instructions

Preheat oven to 400 degrees.
Grease a 9 x 13 glass baking dish with butter. Set aside.
Brown sausage in a skillet.
Pour sausage into baking dish, including any drippings.
Whisk together eggs, milk, garlic powder, pepper, and salt (I use 1 tsp. salt.)
Pour egg mixture over sausage.
Sprinkle cheese over egg mixture.
Bake 12-15 minutes. (Knife inserted should come out clean.)

This breakfast casserole is yummy and filling just the way it is, but you can fancy it up a little by adding a layer of sautéed onions, peppers, mushrooms, and spinach over the sausage. For a meatier version, double the amount of sausage. It works just fine. For a vegetarian option, just leave out the sausage and use those veggies as the base. Either way, it’s delicious. And as an added bonus…it’s gluten free!

Let me know when you try it!

More yummy breakfast recipes…

Caprese Arepa Sandwiches

January 15, 2016 by Kelly Dedeaux

I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation. #PANFan

I’m loving how quick and easy it is to whip up these Caprese Arepa Sandwiches! Great for lunch, or we even enjoy them as snacks, too. Warm, moist and completely delish! They’d be super easy to pack into my kiddos lunches this coming school year, also, which makes them a definite win in my book.

These are especially great because of the versatility – you can use them for any type of sandwich whether it’s a tuna or a classic roast beef, or serve them as a single treat with honey or jam! My kids now ask for these quite often instead of their normal sliced bread!

Ingredients

2 cups P.A.N. Cornmeal
2 tsp. Salt
2 tbsp. Vegetable Oil
2 1/2 cups Warm Water
4-5 slices Mozzarella
4-5 Slices Tomato
Dash Balsamic Vinegar, to taste
Dash Basil leaves, to taste

Directions

Mix the P.A.N. Cornmeal and salt together in a bowl. Stir in the water until well-mixed, then let sit about 5 minutes. Knead the dough and divide into 8 pieces, rolling each into a ball then pressing flat.
In a large skillet, spread the vegetable oil and heat over medium. Carefully place the Arepa’s in the pan and heat, covered, about 6-8 minutes. Flip them over and heat, uncovered, about 6-8 more minutes.
Remove and top 4 arepas with a slice of cheese, dash of balsamic vinegar, dash of basil leaves and a slice of tomato. Top it off with another arepa and enjoy!

I originally thought that these would be really fluffy, and they are but with a lot of moist ‘oomph’ inside, as well! It really fills you up – which makes these even better! The P.A.N. Cornmeal, the number one cornmeal in South America that’s now making it’s into USA Kitchens, really gives it a nice texture inside that blends well with the melted mozzarella.

Just 5 Ingredients for Express Lane Cooking Recipes

December 23, 2020 by Kelly Dedeaux

I received a free copy of Express Lane Cooking to facilitate my review. All opinions are entirely my own. This post contains affiliate links.

Life’s way too busy to spend forever in the kitchen making dinner, right? Not only that, but I don’t want to buy a dozen ingredients for every single recipe I’m making that week! I was so excited for Shawn Syphus’ (of I Wash…You Dry) new cookbook to come out, because everything is Just 5 Ingredients for Express Lane Cooking Recipes!

I met Shawn at the Click Retreat this past January, and she was such a fun and sweet gal! I’d already been a fan of her blog, and her recipes are seriously amazing! I couldn’t wait to test out these yummy creations – and she didn’t disappoint!

What makes this cookbook so special is that ALL of the recipes only require FIVE ingredients. Yup, you heard that correct – just FIVE! She then gives you THREE recipes you can create with those same five ingredients. So you’ve got easy recipes that are totally versatile and won’t break the bank with tons of stuff to buy! She gives a section at the beginning with her list of must-haves for a well-stocked kitchen, like your spice drawer, pantry and fridge. There’s also tips throughout the book, such as how to get juicier grilled chicken – like this recipe I tried from the book and get to share with you!

Peach Stuffed Chicken Rolls

Ingredients

4 boneless skinless chicken breasts
salt and pepper
1/2 cup fresh basil leaves
1 ripe peach, pitted and diced
2 tbsp. toasted pine nuts
4 thick slices of Brie cheese
1 tbsp. olive oil

Directions

Preheat the oven to 375 Degrees F.
Using a sharp knife, carefully butterfly your chicken breasts, opening them up like a page in a book. Place the chicken breasts between two sheets of parchment paper and pound them to an even thickness. Season the chicken with salt and pepper.
Lay a few fresh basil leaves on one side of each chicken breast, top with a tablespoon of diced peaches and 1/2 tablespoon of pine nuts. Lay 1 slice of Brie on top of that and fold the chicken over the filling, using a toothpick to secure it closed.
Heat the olive oil in a large oven-safe skillet and sear the chicken for 3 minutes per side, then transfer the skillet to the oven for an additional 10 to 15 minutes or until cooked through. The Brie might ooze out a bit around the chicken, just scoop it up and serve with the cooked chicken. This chicken pairs perfectly with a simple side salad.

Totally do-able, and it was a huge hit with the entire family! So far I’ve also tried out the Grilled Balsamic Chicken with Roasted Summer Vegetables (I’m a sucker for tomatoes and zucchini!) – LOVED it just as much!

Express Lane Cooking contains 80 quick-shop dinner ideas, so you have plenty variety to choose from! I love how she labeled her sections:

Leave it to the Birds – Poultry

Meat Me in the Kitchen – Beef/Pork

Plenty of Fish in the Sea – Seafood

Let’s Veg – Meatless Meals

A Sweet Ending – 5 Ingredient Desserts

Fun, right?! I’m seriously stoked to try out one of the dessert recipes soon – just a matter of choosing which one to do first. So do yourself a favor and nab Shawn’s Express Lane Cooking now to give yourself delicious, simple and 5-ingredient recipes to please your whole family!

Grilled Teriyaki Beef Kabobs

June 25, 2018 by Angela Paris

Make Grilled Teriyaki Beef Kabobs with peppers and onions for a deliciously flavorful meal the whole family will love – you can even divide and freeze part!

Grilled Teriyaki Beef Kabobs

There’s nothing better than grilling

in the summertime! No stoves on to make the kitchen unbearable, and less dishes, too. Plus somehow everything just tastes better when you eat it outdoors. These Grilled Teriyaki Beef Kabobs are an impressive dish to serve for company, but work just as well for a low-key meal for the family, or intimate dinner for two.

Print Recipe

Teriyaki Beef Kabobs

Ingredients

4 pounds boneless round steak cut into cubes
2 large green peppers
1 large vidalia onion
bamboo skewers soaked in water
salt and pepper to taste
olive oil for the grill
MARINADE:
1-1/2 cups light brown sugar
1 cup soy sauce
1/2 cup pineapple juice
1/2 cup water
1/4 cup vegetable oil
1 tablespoon fresh ginger chopped
3 large garlic cloves chopped

Instructions

Whisk together the brown sugar, soy sauce, pineapple juice, water, vegetable oil, ginger and garlic in a large bowl.
In a resealable container, add the vegetables and 1/2 cup of the marinade mixture. Toss to coat. Refrigerate until ready to assemble the kabobs.
Add the beef cubes to the remaining marinade and toss to coat. Cover bowl with plastic wrap. Marinate beef in refrigerator for 4-24 hours. (The longer it marinates, the more flavorful it will be).
Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade. Repeat with the vegetables.
Thread the meat and vegetables onto the skewers. Lightly salt and pepper if desired.
Preheat grill for medium heat and lightly oil the grate.
Cook the kabobs on preheated grill until the beef is cooked through, about 3 minutes per side to cook evenly. Remove from the heat and let rest 5 minutes before serving.

A little tip – whatever you do, don’t skip soaking the wooden skewers. This keeps them from burning while the food is cooking on the grill!

I love making this easy dish for my family. That teriyaki marinade comes together in just minutes. Now while I don’t care for the vegetables themselves, I love the flavor they add to the meat. My husband, aka Mr. Juggling Act, loves the veggies. He ends up with tons of them on his plate and is as happy as can be. Leftovers, if there are any, never go to waste. This is great with a simple pasta salad, or in a roll for quick sandwich.

If this recipe is just for two, you can also divide this recipe in half and freeze a portion for another day. Bag the vegetables and marinade, and the beef and marinade in separate freezer bags. Place the two bags inside another freezer bag, label and seal. This will keep well for 2-3 months. Allow the bags to thaw in the refrigerate overnight, which doubles as marinading time as well.

Teriyaki Beef Kabobs with peppers and onions

You can serve these Grilled Teriyaki Beef Kabobs on the stick, or take the meat and veggies off to serve it family style. Either way, it’s sure to be a big hit!

Love grilling? Me too! Check out these great grilled recipe collections:

This collection has recipes for appetizers to desserts, and everything in between!

This collection of grilled main meals will not disappoint!

Salsa Pork Chops

July 16, 2015 by Nikki Cole

Need a quick dinner that’s sweet and savory? These Salsa Pork Chops are quick to put together and make a delicious dinner for any salsa lovers (like me!).

These Salsa Pork Chops are great for dinner and mix well with different vegetables and mashed potatoes or baked potatoes.

Salsa Pork Chops

6 pork chops
1 jar Salsa (I use Pace Picante medium salsa but any salsa will work and you can choose mild, medium, or hot)
½ cup maple syrup (see Homemade Maple syrup recipe)
2 cups shredded cheddar cheese

The night before I get the pork chops ready by stabbing them a few times with a fork and then placing the pork chops and salsa in a bag and leave in the fridge.
An hour before serving preheat the oven to 375 degrees
In a 9 x 13 pan sprayed with cooking spray dump entire contents of the bag of pork chops in the pan and spread evenly. (this should be the pork chops and the salsa)
In a separate bowl combine the cheese and maple syrup (can use whatever maple syrup, I prefer my homemade syrup, also can add more if you want a stronger flavor or like a lot of cheese or lessen if you desire)
Spread the cheese and maple syrup mixture evenly over the pork chops
Place the pan in the oven and cook for about 50 minutes.
Let cool a couple minutes and serve! Tastes great with baked potatoes and green beans, can add mushrooms, cilantro, or different kinds of cheeses to the pork chops if you desire.

Homemade Maple Syrup

2 cups granulated sugar
1 cup water
1/2 teaspoon maple extract

Combine all ingredients in a small pot
On high heat bring syrup to a full boil stirring constantly
Once boiling take off burner and let cool.

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