Sundried Tomato Vinaigrette Kabobs

July 25, 2016 by Kelly Dedeaux

There’s quite a few things that make me think ‘summer’, and one delicious thing on that list is kabobs. Seriously, I LOVE a good kabob! Variety, grilling, and a great fun way to let the kids ‘help’ make their own dinner. Win! I especially love it when I find a delicious marinade for them, and today I’m sharing my absolute favorite: Sundried Tomato Vinaigrette Kabobs!

We don’t have a normal grill. I know, that’s insane, but we don’t. We do have a little countertop electric grill I got Hubby our first Christmas together (and it still works…amazing!), so that’s what we use for now. It’s just not the same, and I’m keeping my fingers crossed that by next summer we can be enjoying a REAL grill for delicious foods like this!

The marinade on these kabobs is super easy (add ingredients and blend….can’t get much easier than that!) and is so delicious! You can even use it for a yummy salad dressing, if you want. These kabobs become so juicy and full of flavor when you add the Sundried Tomato Vinaigrette, you’ll be making them again and again!

Ingredients – Marinade

1-2 cups Sundried Tomatoes
1/4 cup Red Win Vinegar
1 tbsp. Garlic Cloves, minced
1 tbsp. Basil
1/2 cup Olive Oil
Salt & Pepper, to taste

Directions – Marinade

Combine all of the ingredients in a blender and mix until it’s well combined.
Ya, it’s that easy!

For Kabobs

Choose your items you want for your kabobs. Some ideas may be: Chicken or beef, peppers (green, yellow, red, orange), mushrooms, pineapple, tomatoes, zucchini, squash, onions, etc. Get creative and mix it up!
Use a basting brush to spread the Sundried Tomato Vinaigrette all over your food on the kabobs (or before putting them on, doesn’t really matter). Grill (or bake at 350 Degrees F) until meat is fully cooked through.
Enjoy this lick-your-fingers-good meal!!!

All American Hot Dogs

May 27, 2016 by Chellie Schmitz

It is back yard barbecue season! Hosting an outdoor gathering is always so much fun. Why not beef up your bbq with these All American Hot Dogs? Take it up a notch, add some fun!

All American Hot Dogs

So, let’s talk about hot dogs for a moment shall we? Do you love’em or hate’em? I remember being a kid and thinking they were the best things ever! Well, my tastes have changed, slightly, to say the least.

Since I’m a much healthier eater now than when I was a kid, I have a hard time buying hot dogs. Simply because they are processed and often loaded with things that aren’t the best for you. I’m continuously trying to make the best possible version of whatever I’m making. So, while I don’t think there is such a thing as a “healthy” hot dog, there are better for you options.

I love to keep entertaining simple but delightful. So these All American Hot Dogs really do bring the norm to another level with added barbecue pork and creamy cole slaw. But, it doesn’t take too much more effort. And, I’m using all beef, no nitrates, blah blah blah… they’re better for you! 🙂 I’ll also use an all natural barbecue sauce, and broccoli slaw instead of cabbage.

What you need~

all natural, beef hot dogs (or regular hot dogs do just fine)
season all
Pork shoulder
all natural barbecue sauce
broccoli slaw
mayonnaise
dijon mustard
apple cider vinegar
honey
salt
poppy seeds
hot dog buns

What to do~

Season the pork shoulder generously with season all or some other all purpose seasoning. Cook the pork shoulder, low and slow until you can shred it with a fork.
Shred the pork with a fork and place into another pan or container. Add barbecue sauce and stir well.
Make the slaw~ combine mayonnaise, mustard, vinegar, honey, and salt and stir well. Add a 12 oz package of broccoli slaw and toss to combine. Top with poppy seeds.
Put it all together! After grilling your dogs, top them with bbq pork and slaw and enjoy!

Notes~

I used the slow cooker to cook the pork shoulder. It needed a good 10 hours on low. For sure prep this beforehand. If you’d prefer to use your oven, see this shredded pork recipe.
You can use regular cole slaw if you prefer, or chop up your own green cabbage, red cabbage, and carrots. I chose broccoli slaw to add some more nutrition.

I hope you enjoy these as much as we did. It was a nice way to change up the regular routine without too much more effort.

Print Recipe

All American Hot Dogs

Ingredients

1 package of all nautral all beef hot dogs no nitrates added.
1 pork shoulder
seasoned salt
1 bottle of all natural bbq sauce or homemade
1 12 oz package broccoli slaw
3/4 cup mayonnaise
2 Tbs dijon mustard
2 Tbs apple cider vinegar
2 Tbs honey
1/2 tsp salt
poppy seeds for garnishing
8 hot dog buns

Instructions

Prepare the pork, by seasoning generously with seasoned salt.
Cook in the slow cooker for 8-10 hours on low, or until you can easily shred with a fork.
Shred all the pork, place it in a pan on low heat to maintain warmth.
Add barbecue sauce (about 2 1/2 cups, or to taste) and stir to combine.
For the slaw:
Combine mayonnaise, mustard, vinegar, honey and salt together and stir well.
Add the broccoli slaw to the dressing and toss to coat.
Garnish with poppy seeds.
Grill hot dogs until hot throughout and plump.
Top each hotdog with bbq pork and creamy cole slaw, garnish with more poppy seeds if desired.

Looking for more back yard bbq ideas?

BLT Salad on a stick

All natural Go-gurts

Grilled Teriyaki Beef Kabobs

July 27, 2015 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!

Stuffed Burgers

March 4, 2014 by Kelly Dedeaux

We had a snow day today. Again. This is the 5th or 6th one this school year – and we live in Texas. WOW! One thing that can help me feel nice and warm (or at least pretend) is grilling. There’s a lot of things I enjoy grilling, but today I’ll share a huge favorite: Stuffed Burgers! Read on and drool….

Ingredients

Ground Beef

Minced/Diced veggies*

Shredded cheese

Hamburger Buns

*Green peppers, tomatoes, carrots, lettuce, pickles, etc.

Directions

In a large bowl, mix the veggies and shredded cheese into the ground beef.

Take a chunk and form it into a patty.

Cook all the way through – on a grill or in a frying pan.

Place patty on bun, prepare as you like (mayo, ketchup, etc.). ENJOY!!!

BBQ Spare Ribs

June 18, 2013 by Kelly Dedeaux

This BBQ Spare Ribs recipe was my first attempt at ever doing ribs myself, and to be quite honest, I was nervous I’d mess it up. It turned out WONDERFUL, however, and definitely got two thumbs up from Hubby, and myself!

This post is a tribute to my amazing, wonderful and crazy Hubby ‘Flash’. This Father’s Day I was thinking of all the things he does for our family, all his sacrifices for us, and just feel like I could never repay him in a million years. I’ve made it a goal to better show my appreciation year-round, to remind him more often than just on Father’s Day. So here’s me shouting to the world: I LOVE YOU HUBBY!!!

BBQ Spare Ribs

Ingredients

4 lbs. rack of Pork Spare Ribs
1/8 cup ground black pepper
⅓ cup paprika
⅓ cup sugar
1 tablespoon salt
Tangy BBQ Sauce

Directions
Preheat oven to 250 Degrees. Spray a rimmed baking or roasting pan. Put ribs in the pan and pierce meaty parts with a fork.

In a small bowl, mix the Pepper, Paprika, Sugar and Salt. Rub generously on both sides of the ribs.

Wrap the ribs tightly with foil. Bake for about 2 1/2 hours.

Pull back the foil, and use a basting brush to rub the Tangy BBQ Sauce all over the ribs. Reserve a bit for dipping, if desired. **Recover the ribs with the foil and bake for another hour.

Enjoy, with lots and lots of napkins or wet wipes!!!

**If grilling, this is where you would finish the cooking on your grill.

Grilled Steak with Sweet Peppers

April 6, 2013 by Kelly Dedeaux

Adapted from Weeknight Fresh + Fast

• Soy Sauce ¼ Cup
• Olive Oil ¼ cup & 2 tbsp.
• Honey 3 tbsp.
• Small Shallot minced
• Rosemary 2 ½ tbsp.
• Balsamic Vinegar 2 tbsp.
• Red Pepper Flakes ½ tsp.
• Steak of choice 2 lb., about 1 inch thick
• Large red bell pepper
• Large green bell pepper
• Large yellow bell pepper
• Small red onion
• Salt & Pepper to taste

1. In shallow pan, mix soy sauce, ¼ cup oil, honey, shallot, 1 ½ tsp. rosemary, ½ tsp. salt, and black pepper. Place steak in the pan, coating with marinade. Rotate every few minutes to get both sides. Move on to step 2 while it marinates. If you will be using a charcoal or gas grill, get it warming now.

2. Cut the peppers and onion. My family cuts them into bite sized pieces, but some prefer it in strips (as in picture above); it is your choice. In a large frying pan, use the remaining olive oil over medium-high heat. Put in the vegetables. Season with salt and pepper to taste. Saute until tender; this takes us about 9 minutes, but we prefer ours really tender for our little ones. Add the remaining rosemary and pepper flakes. Cook for another minute, then add the vinegar and stir until it’s absorbed; remove from the heat.

3. Put the marinated steak onto the grill and cook to your preference. When cooked, put on clean working surface and let sit for a few minutes. When it’s cooled a bit, cut the steak as desired. Some do it in thin strips, but we cut ours smaller for our children. Mix with the peppers and serve.

Notes: This is a great meal to get a variety of colored vegetables. My children and I are not huge fans of onions, so I do cut those in large slices so they can be picked off those plates. There are no green peppers shown in the photo above because they were eaten ahead of time by unknowing family members.

Smoked Paprika Chicken

March 29, 2013 by Kelly Dedeaux

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Adapted from Weeknight Fresh & Fast

I don’t have a grill myself, but really want one, and use a small counter top one until I’m able to afford a large outdoor grill. There’s just something about that smoky flavor that I really enjoy, and has the comfortable feeling of home to it. We got my dad’s hand-me-down charcoal one several years ago, but when we moved from Utah we just couldn’t bring it with us.

For those that DO have a grill, here’s another great grilling recipe, perfect with that smoky touch to it!

Ingredients

4 Chicken breasts
1 tbsp. Paprika (smoked, if possible)
1 tbsp. Ground cumin
3 tbsp. Olive Oil
3 tbsp. Lime juice
Salt and pepper, to taste
1 ½ tbsp.. Grated lime zest
1 ½ tbsp. Thyme

Directions

In bowl, mix the paprika and cumin. Add the lime juice and olive oil.
Place the chicken on a baking sheet, and brush with olive oil mixture. Sprinkle with salt and pepper.
Cook the chicken on the grill, until cooked through.
Sprinkle with lime zest and thyme. Serve!

Notes: This goes wonderfully with grilled corn, if you have some!

Ingredients – Marinade

Directions – Marinade

For Kabobs

All American Hot Dogs

What you need~

What to do~

Notes~

All American Hot Dogs

Ingredients

Instructions

Grilled Teriyaki Beef Kabobs

Teriyaki Beef Kabobs

Ingredients

Instructions

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

BBQ Spare Ribs

Ingredients

Directions

Other Yummy Chicken Recipes…