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!!!

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!

Strawberry Ale Cream Marinated Chicken

May 22, 2015 by Kelly Dedeaux

It’s Friday – and it’s one of those ‘I’m so glad it’s Friday that I want to jump and dance…but I’m too exhausted from the rest of the week’ ones! I’m sure many of you know EXACTLY how I feel! I’m really looking forward to the long weekend – especially since we’ve got a fun family day planned for Monday! The last thing I want to do is spend forever doing dinner, so maybe I’ll just whip up this delicious Strawberry Ale Cream Marinated Chicken!

I’m a big lover of simple and quick recipes, because I have nasty habit of forgetting about dinner until…well…dinnertime! With our hectic schedules, it’s too difficult to spend forever on a tasty meal. I’ve gotcha covered though, and I’m sure you’ll love this Strawberry Ale Cream Marinated Chicken just as much as we do!

Ingredients

3 Chicken Breasts, boneless, skinless
1 12-oz. bottle Strawberry Ale
1/2 cup Mint Leaves, crushed
1 cup Heavy Whipping Cream
1/4 cup Flour

Directions

In a large skillet, place your chicken breasts over medium heat. Pour the Strawberry Ale over them, and crush the Mint Leaves all over the top. Cook about 10 minutes.
Add the Heavy Whipping Cream and Flour, mixing it all in carefully. Continue to cook over medium heat until chicken is cooked through.
Serve as a main dish, on a salad or even mixed with pasta…it makes a delicious and creamy sauce!

Note: If you want more of a Strawberry Ale flavor than a creamy one, just add less Heavy Whipping Cream. Super simple!

Coke Marinated Steak Bites

January 21, 2015 by Kelly Dedeaux

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

If you’re like us, the Big Game is all about the food, and lots of it! With friends and family visiting to join in the fun, you’ll need to be ready. While you’re busy prepping to feed all those hungry bellies for your get-together, don’t forget these deliciously amazing Coke Marinated Steak Bites!

I doubt I’m the only one who loves a good meat option during the Big Game, especially with a juicy and flavorful marinade! Mix it up with some veggies and you’ve got a fabulous appetizer to serve up to your guests!

The main thing that really makes this marinade perfect is the Coca-Cola. Seriously, it wouldn’t be near as tasty without it! So be sure to pick some up at Walmart, and you can easily find it with their Big Game display! Pick up some Ritz Crackers while you’re there to complete your food options!

Ingredients

2 lbs. Thin-sliced Steak
1 cup Teriyaki Sauce
1 cup Coca-Cola
2 tbsp. Garlic, minced
2 tbsp. Red Wine Vinegar
Sliced Potatoes (small red and gold)
Other Veggies: green peppers, mushrooms, onions, tomatoes, pineapples

Directions

Preheat oven to 350 Degees F. Mix the teriyaki sauce, Coke, garlic and red wine vinegar together. Be sure you measure the Coke after the bubbles settle, or you want have a full cup.
In a large baking dish, spread a layer of the thin steak slices, covering with a bit of marinade. Add the rest of the steak slices, cover with more marinade, then cover with foil.
Slice your potatoes and lay on a cookie sheet covered in foil. Drizzle marinade over them.
Bake the meat for about 15-30 minutes (or until cooked through) and the potatoes about 25-45 minutes, or until they reach desired softness.
Use toothpicks to stick strips of steak, potato slices and other veggies together. You can even add flags to the top of the toothpicks with your team’s colors!

Super fun, right?! We gobbled these up so fast, we had to whip up some more really quick…which was nice and easy to pull off!

What are YOUR favorite Big Game foods?

Hubbys Favorite Marinated Pork Loin with Seasoned Potatoes

November 3, 2014 by Kelly Dedeaux

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Smithfield®, but all my opinions are my own. #pmedia #PutPorkontheMenu http://my-disclosur.es/OBsstV

I love cooking, and I LOVE eating….but I hate dinnertime. Don’t get me wrong, I do love sitting around the table with my family, talking about our days, and enjoying a delicious meal. The rush to get that meal on the table, though, is a nightmare. Luckily, there’s ways to cut down prep time AND get a fabulous tasting meal without much hassle, like Hubby’s Favorite Marinated Pork Loin with Seasoned Potatoes!

Between chasing the kids, doing homework, and the million other things us busy mama’s handle each day, spending forever getting dinner ready is NOT my favorite. Now, Hubby’s been craving a good pork meal lately, so I decided to make HIM happy with an amazing meal, but save myself all the time and stress!

I swung by Walmart really quick and grabbed some Smithfield® Marinated Pork! I wanted to offer a variety, so I chose the Garlic & Herb Pork Loin Filet and also the Peppercorn & Garlic Pork Tenderloin. What’s better is that I went HERE and printed off a coupon for seventy five cents ($.75) off ONE (1) Smithfield Marinated Pork product. Grab your before you head out, but hurry while supplies last!

Wanting something new to go along with the pork, I grabbed some baby red and gold potatoes. I would’ve LOVED to do heirloom potatoes, but they’re completely out of season and nobody has them right now!

Since this was all about saving me some much-needed time (I’m preparing for my Disneyland trip, after all, so already super busy and stressed!), I decided to bake it all in the oven. Super simple! Now there isn’t any specific measurements here for the seasoned potatoes….just add a bit of the spices as YOU prefer them (we LOVE garlic, but perhaps you prefer more rosemary). Plus, no measuring saves even more time…Woot woot!

Ingredients

Smithfield® Marinated Pork (flavor of choice…there’s seven to choose from!)
Baby red & gold potatoes (or heirloom potatoes, if you can find them)
Rosemary
Thyme
Parsley
Garlic, minced
Butter, melted
Salt

Directions

Preheat oven to 375 Degrees F. Spray or line a 9×13 baking dish. Place your marinated pork in the center.
Combine the melted butter and spices/seasoning in a large bowl. Cut the potatoes into fourths, then mix them in the bowl until they’re covered with the butter and spice mixture. Place the potatoes in the baking dish around the sides, so it surrounds the pork loin. Place in oven, uncovered.
Bake time will vary depending on the size of pork loin you have, and how large your potatoes are. With both we cooked, the average time was about an hour. Just bake until it’s cooked to the correct temperature, and the potatoes are soft, as desired.

Warning: your house will smell AMAZING as this is baking. I couldn’t wait to try it, and all my kids kept asking ‘when can we eat that, when can we eat that?’. When we got it out, it not only smelled good, but LOOKED perfect! Then we tried it….Oh. My. Gosh! Every single person had thirds or more, and none of us could decide which flavor we liked better because they were both so juicy and delicious. Hubby has proclaimed this his ‘favorite marinated pork loin’…thus the name!

Not only was it a beautiful and fabulous-tasting meal, but I loved how simple it was to put together! Less than 10 minutes prep work and it was a huge hit with the family! The 100% fresh pork was perfectly seasoned, with just the right amount of juicy flavor to make you go ‘MMMMMM’! I can’t wait to try some of the other Smithfield® Marinated Pork varieties, and maybe try it grilled or sauteed next time! Their website has plenty of other recipe ideas to try, too, or try their Facebook page. Easy and flexible…that’s my kind of dinner!

Garlic Pesto Chicken with Penne in Tomato Cream Sauce

May 7, 2014 by Kelly Dedeaux

You know those meals that you decide to just ‘wing it’, then as you cook the smell has you totally drooling? Then you take that first bite and it doesn’t disappoint? Yup, that’s this Garlic Pesto Chicken with Penne in Tomato Cream Sauce!

Oh. My. Gosh! I can honestly say this is on my FAVORITES list, for sure! The chicken is super moist, and full of marinated flavor. The sauce helps accent everything, and it all comes together in a delicious, almost-addictive meal. LOVE IT! The sauce is also perfect for dipping bread or rolls, so don’t hesitate to serve those alongside this Garlic Pesto Chicken with Penne in Tomato Cream Sauce!

Don’t be intimidated by this: the recipe may seem long, but I simply broke it down to VERY simple instructions. Read on through to see that this amazing dish is ridiculously easy to make!

Ingredients – Chicken and Marinade

3 lbs. Chicken, sliced*
3/4 cup White Vinegar
2 tbsp. Olive Oil
1/3-1/2 cup mixture of: Oregano, Thyme, Sage, Parsley and Rosemary
4 tsp. Garlic, minced
4 tbsp. Lemon Juice
1/2 tsp. Salt
1/2 tsp. Pepper
6 tbsp. Pesto

Directions – Chicken and Marinade

Place Chicken in a ziploc bag. Combine the other ingredients well, then add to bag. Allow chicken to marinate at least 1 hour, or overnight in the fridge.
When starting to prepare the pasta and tomato cream sauce, place the chicken AND marinade in a large WOK or skillet. Cook until chicken is done.

Ingredients – Pasta and Tomato Cream Sauce

2 boxes Penne Pasta (I use whole grain)
6 tbsp. Olive Oil
4 tbsp. Garlic, minced
1- 14.5 oz. can Chicken Broth
2 cups Tomato Sauce
2 cups Half & Half
1/8 cup All-purpose Flour
2 tsp. Basil

Directions – Pasta and Tomato Cream Sauce

Cook pasta according to package directions.
In a large skillet, heat the olive oil and garlic until bubbly, about 2 minutes. Add the Chicken Broth and cook over medium-high heat about 15 minutes, or until it has reduced almost half.
Add the remaining ingredients until well-combined and heated through.

To serve

Place warm pasta on plate, cover with sauce, then top with marinated chicken. Enjoy!

*I used pre-cooked, frozen diced chicken breast, and it turned out FABULOUS! I just marinated it in the fridge frozen for two hours, then cooked until done!

Citrus Chicken

December 20, 2013 by Kelly Dedeaux

Sorry this is going to be uber short today, but I feel like a chicken running around with my head cut off trying to get everything done. I’m sure most of you can relate! So, without further ado, here’s an amazingly delicious recipe for Citrus Chicken that turns out super moist and perfectly yummy! Oh – and easy, of course!

Ingredients
4-5 Chicken Breasts, boneless, skinless
1/2 cup Olive Oil
4 tsp. Minced Garlic
2 Tbsp. Granulated Sugar
1/2 cup Lemon Juice
1/2 cup Orange Juice
1 Lemon, sliced
1 Orange, sliced
2 tsp. Onion Powder
3 tbsp. Italian Seasoning
Sprinkle of Red Pepper Flakes (more if desired)
1/2 tsp. Paprika
Salt & Pepper, to taste

Directions
Place chicken in a seal-able bag or dish for marinating. Combine all other ingredients, except lemon and orange slices, in a bowl. Pour over chicken. Marinate for at least 30 minutes, preferably an hour or more.

Preheat oven to 375 Degrees F. Place chicken in a sprayed baking pan. Pour marinade over top, then place lemon and orange slices over top of chicken pieces.

Bake for 30-45 minutes, or until chicken is cooked completely.

Grilled Chicken with Cucumber Relish – in the Slow Cooker!

September 6, 2013 by Kelly Dedeaux

Grilled Chicken with Cucumber Relish

Ingredients – Chicken
4 Chicken Breasts, boneless, skinless
1 cup Yogurt
4 tbsp. Honey
1/4 cup Lemon Juice
4 tsp. Chili Sauce
4 Garlic Cloves, minced
2 tsp. Oregano
1 tsp. Ground Cumin
1/2 tsp. Black Pepper
1/4 tsp. Salt

Directions – Chicken
Combine all the ingredients, except chicken, in the crock pot and mix well. Add the chicken. Cook on low for 7-8 hours, or until cooked through.

PREPARE THE RELISH ABOUT 1-2 HOURS BEFORE CHICKEN IS COMPLETE

Ingredients – Cucumber Relish
1 Cucumber, cut into fourths then sliced
1/2 tsp. Salt
1/4 cup Red Onion, diced
1 cup Tomatoes, diced
4 tsp. Lemon Juice
4 tbsp. Olive Oil
1 cup Black Olives, diced
4 tbsp. Parsley, chopped
2 tbsp. Dill, chopped
2 Garlic Cloves, minced

Directions – Cucumber Relish
Combine all of the ingredients in a bowl, stir well. Refrigerate for 1-2 hours to allow flavors to mix into the veggies. Enjoy!!!

Sweet Bourbon Steak

August 30, 2013 by Kelly Dedeaux

Happy Friday! Seriously, it’s been one of those weeks where today couldn’t come fast enough. I don’t know if it’s because of back to school, or our first week with a new puppy, or the fact that we now have a 3 day weekend. Either way – can I get a Boo-Ya? BOO-YA!!! Now that that’s out of my system….*ahem* Confession: I love cooking with alcohol. Many may find this odd, since I don’t drink alcohol. Pick and choose, I guess! I don’t know why, but the way it can really bring out or combine with flavors when cooking, it’s marvelous. So when I had a delicious Sweet Bourbon Steak over the summer at one of my favorite little restaurants, I had to try it myself.

The outcome was so flavorful and juicy, I ate way more than I should have!

Ingredients
1-2 lb. Steak
1/4 cup Brown Sugar
1/4 cup Onions, diced
1/4 cup Bourbon
1/4 cup Soy Sauce
1 tsp. Worcestershire Sauce
1 tsp. Corn Starch
1/2 tsp. Black Pepper

Directions
Combine all of the ingredients (other than steak) in a bowl until well mixed.

Using a fork, poke several holes all over the steak to allow the marinade to soak in.

Pour marinade a zip-lock baggie (or put into airtight container) with the Steak and allow to marinate 2 hours in the fridge. Remove and allow to marinate at room temperature for 30 minutes to 1 hour.

Cook on the grill or stove top until desired done-ness, basting with marinade as cooking.

To use the leftover marinade: cook in a small pot until boiling and juices are thoroughly cooked. Serve over steak.

Easy Basil Pesto

January 22, 2013 by Kelly Dedeaux

I don’t have a garden. My parents had one at the house we rented from them for years, but now that we’re states away and in our own house, it’s up to me – and I just haven’t had a chance. YET – it’s definitely on the plan, because fresh produce and herbs right in your backyard would be great! Turn those extra herbs in your garden into this easy Basil Pesto recipe.

Okay, this is completely one of the ugliest photos – but I keep forgetting to take a photo of the pesto BEFORE adding it to things. Will be replaced asap!!! For now, though, this is basically what Pesto looks like – it’s green and saucy. It tastes FABULOUS though!

Ingredients
2 cups Basil leaves, packed
2 Garlic cloves, minced
1/4 cup Pine nuts, chopped
2/3 cup Olive Oil
1/2 cup Parmesan cheese, shredded
Salt & Pepper, to taste

Directions
Put all of the ingredients into a blender, and blend until smooth and well-mixed. Enjoy!

Notes: If not using right away, reserve 1/3 cup of the oil until ready to serve.

Ingredients – Marinade

Directions – Marinade

For Kabobs

Grilled Teriyaki Beef Kabobs

Teriyaki Beef Kabobs

Ingredients

Instructions

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

Ingredients

Directions

Ingredients

Directions

What are YOUR favorite Big Game foods?

Ingredients

Directions

Ingredients – Chicken and Marinade

Directions – Chicken and Marinade

Ingredients – Pasta and Tomato Cream Sauce

Directions – Pasta and Tomato Cream Sauce

To serve

Grilled Chicken with Cucumber Relish

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