Since I was short on time today, I needed a meal that I could prepare in advance. Beef skewers are a great make ahead meal because the longer the meat marinates, the more flavorful and tender it becomes. I put together the marinade and cut up the meat and vegetables early in the afternoon. I let the meat marinate in the refrigerator until dinner time. When it was time for dinner, I lit the Big Green Egg, threaded the meat and vegetables onto the skewers and made some brown rice. A dinner that comes together in under 30 minutes - priceless.
1/2 cup soy sauce
1/3 cup sugar
3 Tablespoons rice wine vinegar
2 tablespoons sesame oil
8 cloves garlic, minced
4 scallions, minced
2 Tablespoons sesame seeds
1/2 teaspoon black pepper
sirloin steaks, cut into cubes
Get creative with your kabobs and send me your ideas and suggestions. You never know when I might try one of your recipes.
Yesterday, I smoked this turkey breast on the Big Green Egg. I like to cook a turkey or turkey breast over the weekend because my family can eat it all week. After I serve it the first night, I take the meat off the bones and divide it into small plastic containers. I use the turkey for soups, salads, tacos, sandwiches and casseroles. It is a big time saver to have the turkey already cooked when I am trying to prepare dinner in a hurry. I used this recipe for our Thanksgiving turkey and it did not disappoint.
Smoked Turkey Breast
3 Tablespoons oil
1 head of garlic, sliced in half
2 onions, quartered
1 orange, cut into wedges
32 ounces of chicken broth
1/2 gallon apple cider or water
1 cup salt
fresh thyme and fresh sage
Stir in 6 cups of ice water and cool to room temperature. Place in a bucket or plastic tub and add turkey. Cover and refrigerate overnight.
Remove turkey from brine and rinse. Place turkey in a disposable aluminum pan and pour broth into the bottom of the pan. Heat the egg to 250 and place the plate setter upside down over the coals. Place the turkey pan on the plate setter. Cook turkey at 250 for about 6 hours. Remove from egg and tent with foil.
Turkeys are a delicious source of lean protein and really shouldn't be reserved just for Thanksgiving. They are relatively inexpensive and easy to cook. Give it a try and let me know what you think.
This is my very first blog. I am excited to be able to share my love of cooking with you. My goal is to blog about the recipes that I make in my kitchen for my busy family. I promise to share both the successful and the unsuccessful recipes. (Even chefs have their share of recipe failures.) I am looking forward to taking this journey with you.
Tomatoes are the name of the game this week. The 3 tomato plants in my garden are loaded with red tomatoes. (Sweet 100, Roma and Better Boy) I have been incorporating fresh tomatoes into almost every meal since they are at their peak. Tonight's dinner was southwestern shrimp salad. With the temperatures reaching nearly 100 this week, I thought a fresh from the garden salad would be the perfect summer meal. I paired our salad with some fresh pineapple and baked tortilla chips with salsa.
Southwestern Shrimp Salad
Juice from 2 limes
1 Tablespoon olive oil
1 teaspoon cumin
2 cloves minced garlic
1/4 teaspoon red pepper flakes
1/2 pound medium raw shrimp, peeled and deveined
1/4 cup fresh or frozen corn kernels
1/4 cup canned black beans, rinsed and drained
2 Tablespoons green onions, thinly sliced
1/2 avocado, diced
1 handful of cherry tomatoes
Spinach and butter lettuces
fresh cilantro for garnish
Combine lime juice, olive oil, cumin, garlic and red pepper flakes in a skillet. Heat over medium heat. Add shrimp and saute until almost pink. Add corn and cook until shrimp is pink. Remove from heat and let cool. Stir in black beans, green onions and tomatoes. Divide lettuce between 4 serving bowls or plates. Top with shrimp mixture and pour any remaining liquid over the salad. Garnish with avocado and cilantro. I didn't need any additional dressing but my husband added salsa to his salad.
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