Rosemary Ranch Chicken Kabobs

I know this is a little late for grilling season but that is just how my life is right now.  A little late for everything!!  This is such a good recipe and even my kids loved it.  My 2nd son who doesn't like much of anything asked for 3 helpings!  You know it is a good recipe if that happens.  It is also so simple to put together and cooks fast.  So if you are in a warmer climate than we are here, try it.  Or maybe it would work to broil them in your oven.  It is worth a try!  This recipe I found on Sisters Cafe.

Rosemary Ranch Chicken Kabobs

1/4 cup ranch dressing
1/4 cup olive oil
2 Tb Worcestershire sauce
1 tsp dry rosemary
1 tsp salt
1 tsp sugar
1 tsp white vinegar
fresh ground pepper to taste

3 boneless/skinless chicken breasts, cut into pieces

Stir together marinade ingredients.  Place chicken in bowl and pour marinade over – make sure all the chicken pieces are coated.  Cover and refrigerate for 30 minutes. 

Preheat grill to med-high heat.  Thread chicken on metal skewers and discard marinade.  Lightly oil grill grates.  Grill kabobs for 8-12 minutes or until no longer pink in center and juices run clear.

Steak and Veggie Kebabs

 I think this is only the second time I have made Kebabs.  I don't know why, they are sooo good.  This is a very simple recipe but has a lot of flavor.

I got this recipe off of Mel's Kitchen Cafe.  So yummy!  I think I am going to have to try her BBQ Chicken Kebabs.  I am sure they are just as good.

Steak and Veggie Kebabs

*Serves 4 to 6

1/2 cup soy sauce
3/4 cup olive oil
4 garlic cloves, minced
3/4 teaspoon pepper
2 pounds steak tips or sirloin steak/roast, poked all over with a fork and cut into 1 1/2-inch chunks
2 red bell peppers, seeded and cut into 1 1/2-inch pieces
1 medium red onion, cut into 1 1/2-inch pieces
10 ounces white mushrooms, stemmed
6 12-inch metal skewers or 6-8 wooden skewers, soaked in water for an hour

In a small bowl, whisk together the soy sauce, olive oil, garlic and pepper. Transfer 1/3 cup of the mixture to a large microwave-safe bowl. Place the remaining mixture in a gallon-size ziploc bag and add the meat, tossing lightly. Press the air out of the bag, seal and refrigerate for at least 1 hour or up to 2 hours (don’t marinate longer than 2 hours or the beef will be too salty).

Add the bell peppers, onion and mushrooms to the bowl with the reserved soy sauce mixture and toss to coat. Wrap tightly with plastic wrap and let marinate for 30 minutes. Microwave the vegetables until the onions are translucent at the edges, about 3 minutes, stirring halfway. Uncover the vegetables and set aside until the meat is fully marinated.

Thread the meat onto the skewers, distributing the veggies among the pieces of meat. Grill the kebabs over medium heat, covered, turning frequently, until the meat is well browned and vegetables are tender, about 14-16 minutes. Serve.

Pork Tenderloin

This is definitely a 5 star recipe, one of our family favorites. I got this recipe from my mother in law who is a very good cook. I think every recipe she has given me has been fantastic. What I love most about this recipe is that it is very simple. With little ones running around I am always grateful for easy recipes. This takes a little planning ahead so that you can marinade the tenderloin but then you just put it in the oven and let it cook. Turns out perfect every time.

Pork Tenderloin

2 (3/4 pound) pork tenderloins

1/2 cup soy sauce

1/4 cup water

2 cloves garlic, minced

1 tablespoon grated onion

1 tablespoon white vinegar

1/4 tsp ground red pepper

2 slices bacon

Mustard Sauce

Place tenderloins in a shallow dish. Combine soy sauce and next 5 ingredients; stir well. Pour marinade mixture over tenderloins. Cover and marinate in refrigerator 8 hours, turning occasionally.

Remove tenderloins from marinade, reserving marinade. Place on a rack in a shallow roasting pan. Place one slice of bacon on top of each tenderloin. Bake, uncovered, at 325 degrees for one hour and 10 minutes or until thermometer inserted in thickest part of tenderloins registers 160 degrees, basting frequently with marinade. Serve with Mustard Sauce. (I baste every 15 minutes)

Mustard Sauce

1/3 cup mayonnaise

1/3 sour cream

1 tablespoon dry mustard

1 tablespoon grated onion

1 1/2 tsp white vinegar

1/4 tsp salt

Combine all ingredients in a small bowl, stirring well. Cover and chill. Yield: 3/4 cup.

Garlic Rub

This was very simple and very good. The steaks were good even without steak sauce. Usually I have to have steak sauce but in this case (we had run out) and I was still able to eat it all! I marinated mine for about 4 hours. Stuck it in right before church. I also broiled the steaks because it is winter and didn't really want to go outside to grill them. However by the time I was done, the house was full of smoke, the smoke alarms were going off, and my kids were crying because it was so loud. But don't worry it wasn't the steaks that were burning. Only the juices from bottom of the broiler pan. After that, I was thinking maybe it wouldn't have been that bad to grill them outside in the cold. Very good flavor! I found this recipe on www.sisterscafe.blogspot.com

Garlic Rub

1-2 tsp olive oil
1 tsp kosher or regular salt
1 tsp coarsely ground pepper
2 garlic cloves, crushed with a press

Mix together and spoon over steaks, turn over and spoon over the other side. Let marinate for 30 minutes to an hour or more. Grill, Yum!