Steak & Chicken Kebabs

I purchased a propane grill in May and have been grilling nonstop!

The day I bought it I made a mental note of all the things I wanted to grill.

Kebabs have been a favorite of mine since I was a child,

so they were at the top of the list of yummy foods to make!

I like to marinate what I'll be putting on the kebabs

and that includes not only the meats,

but the variety of veggies you'll be using too.

You can use any marinade you like,

even store bought would be fine,

but I like to whip something together myself!

The Goods Part 1:

Chicken Breasts

Sirloin Steak

Zucchini

Yellow Squash

Bell Peppers

Red Onion

Cut up your meat and veggies so that it's the size of about two bites.

Try to get everything similar sized so your kebabs cook evenly. 

The Goods Part 2:

Olive Oil

Balsamic Vinegar

Fresh Lemon Juice

Course Dijon Mustard

Garlic

Fresh Rosemary

Salt

Pepper

I'm a bad blogger and didn't measure anything out,

so I don't really have instructions for my marinade.

I just dump the goods into a gallon zipper bag, seal and mix up.

Add your chopped meat and veggies to the marinade.

Let sit at least an hour, but up to overnight.

Now the fun begins...time to skewer your kebabs!

I like to do all of the same type of food on one kebab,

because cooking times vary for different foods.

Again, this will help your kebabs cook evenly.

Fill your grill with your kebab skewers and start to cook them.

Keep an eye on them, turning the skewers every few minutes until fully cooked.

MMMmmm my mouth is watering just looking at those kebabs!!!

Remove the food from the skewers and serve with a yummy side like cauliflower rice! 

And make a little extra because kebab leftovers are some of the best!!!

Sausage Zucchini Rice

I bought ingredients intending to make Sausage Stuffed Zucchini Boats,
but I was making it on a work night and I wanted something a little quicker.
So I decided to do a little research and my friend Google
gave me a recipe for Sausage Zucchini Rice that sounded amazing!

I went home that night and made it and it was quite good.
Then I made it again, and I'm pretty sure I made it once more.
THEN I realized I hadn't, but needed to blog about it,
so here I am to tell you all about it today!

The Goods:

Italian Sausage

Zucchini

Basmati Rice

Onion

Unsalted Butter

Chicken Broth

Parmesan Cheese

Parsley

Basil

Salt

Pepper

Note - I omitted the Pine Nuts from my version

because I had a bad experience with them once

and have been afraid to eat them ever since.

Feel free to use them if ya like - I'm sure it'd be tasty!

Chop your zucchini and onion.

And shred your cheese.

Brown the sausage.

Meanwhile, cook the rice...

Add butter to pot and sauté onions - about 5 minutes.

Add rice and broth to pan and bring to a boil.

Cover, reduce to a simmer and cook until water is absorbed.

While rice is cooking, start your zucchini...

In the same skillet you cooked the sausage,
cook your zucchini until tender - about 4 minutes.
Return sausage to the skillet and add broth and water,
cooking until heated through completely.

Add sausage and zucchini mixture to cooked rice.
Stir to combine and taste, then adjust seasoning if needed.

Now - serve and ENJOY!!!

Oh and before you go...

On a totally unrelated, but important note -
if you haven't signed up for Ebates yet, you need to.
It's so easy and right now lots of store have DOUBLE cash back!
Like I said before, I wish I had done it sooner!
Oh and with all the Christmas time you're probably doing.
Why not earn a little cash back while buying gift for others?

Sausage Stuffed Zucchini Boats

I haven't posted a food blog recently,
so I figured it was time I did so!
Hope you enjoy!!!

While browsing recipes online awhile back,
I ran across one that I knew I wanted to make soon!
It wasn't like anything I'd ever made and I was intrigued.

So after having the recipe for months,
I finally decided that it was time to make
SAUSAGE STUFFED ZUCCHINI BOATS!!!
I followed the recipe linked above,
Check out how I made this tasty meal below.

The Goods:

Zucchini

Italian Sausage

Onion

Garlic

Marinara Sauce

Mozzarella Cheese

Parmesan Cheese

Cook your sausage,

grate your cheeses,

scoop out your zucchini and

dice up the scooped out part!

Make sure your zucchini boats are clean and dry.

And drain your sausage to remove the grease.

Saute your onions and garlic.

Add diced up zucchini and cook a few minutes.

Add the cooked sausage and combine well.

Put a little sauce on the bottom of your dish.

Then lay out zucchini boats and then fill with mixture.

Top with more sauce and both cheeses.

Now you can either pop this in the oven 

and bake for 30 to 35 minutes at 400 degrees.

All done!

Can you say YUMMY!??!

If you don't want to bake it right away,

or if you want to bake half now and save half for later,

you can seal it up very well and freeze to bake soon!

I tend to use plastic wrap AND zipper baggies.

Sunday Night Dinner: Take 30

For my 30th Sunday Night Dinner post, I made something SO tasty and it's something I haven't made in a very long time. In fact, I've never made this exact version either! My friend Alison got to be a taste tester and I think she went home full and happy! 

So what did I make? 

LASAGNA!!!

Kale, Spinach and Zucchini Lasagna Roll Ups to be exact! 

And I served them with a spring mix salad and fresh garlic bread. 

I was very happy with the outcome and will absolutely be making these again in the future. And this time I won't wait as long to make them again! In fact - this would make an excellent dish this Fall and I seriously CANNOT wait for it to get here. C'mon Fall!!!

Note: I used this recipe and used Kale, Spinach and Zucchini instead of the Prosciutto. I'm sure either would be fine, but this was all veggie and still incredibly delicious! 

Sunday Night Dinner: Take 28

Tonight's Sunday Night Dinner was pretty simple, but finding all the pieces to make it a success was far from simple!  One would think that it'd be easy to find pretzel rolls, correct? Especially now that they're pretty trendy. Well...not really! After going to 4 different stores, I was finally able to purchase pretzel slider rolls from a store I'd seen them at MONTHS ago. Why I didn't start there in the first place...that's another story! 

Now that I had pretzel rolls, I could make what I'd picture as an amazing dinner! I made turkey burger pretzel roll sliders with cheddar cheese, mustard, lettuce and pickle slices. They were simply amazing and even better than I thought possible! With them, I enjoyed some grilled zucchini and roasted brussels sprouts. Both were very tasty and oddly enough, a great compliment to the sliders.

Sunday Night Dinner: Take 24

It's been a few weeks, but I'm back for a NEW Sunday Night Dinner post. And I'm back with an AMAZING recipe that I tried for the first time and I will without a doubt be making it again! The flavors of everything just went together so well and I couldn't have been happier with all my food decisions. 

Now that I've told you about the delicious dinner, take a look at the meal for yourself!

Kabobs!!!

Homemade Pesto Chicken Kabob, Bell Pepper and Red Onion Kabob, Grilled Zucchini and a Homemade Feta Herb Baked Rice Pilaf! 

It was SO good and I'm quite excited that I have so much to eat for leftovers the next few days!!

Bulk Baking: Zucchini Walnut Bread

If you didn't realize it from my last bread post... let me tell you again.

I recently started on a bulk bread baking spree and Zucchini Walnut is my latest adventure. I had never made it before, but did a little research and found this recipe.  It sounded soooooo good, so I decided to dive in and went to town making this bread that I'd hope I would love and could add to my recipe collection.

I won't say anymore, but take a look at how I made a TON of delicious bread made out of something as simple as a VEGETABLE!!! Oh and a few other ingredients too!

The Goods:

Shredded Zucchini

Butter

Eggs

Sugar

Flour

Salt

Baking Soda

Vanilla

Cinnamon

Nutmeg

Walnuts

Mix the Sugar, Eggs and Vanilla

Add the zucchini

Mix it all up!

Sprinkle the baking soda on top and mix in.

Gradually add in the dry ingredients. 

Then fold in the walnuts.

Bake according to the recipe. 

I made these a little while ago and just pulled a loaf out of the freezer today. I can't wait to enjoy it again and what's even better is the fact that I didn't have to do ANYTHING and I still get to enjoy delicious homemade bread!

Oh yeah, I almost forgot, this recipe WILL be part of my collection an will absolutely be made again.