Monday, May 22, 2017

Refreshing Quinoa, Fennel, and Grape Salad


Yum

This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern

Memorial Day always marked the beginning of summer growing up.  The pool parties we abundant on our block and all of us kids spent time swimming while all the parents would be grilling up great food!

Instead of the hot dogs and burgers (which I still love) I've grown to include salads as a typical summer item.   My idea of salads now run the gamut from pasta, green salads, and grain salads such as the one I'm showing you today.


This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern


REFRESHING QUINOA, FENNEL, AND GRAPE SALAD

This is the PERFECT summer salad, with hearty grains, a bit of sweet from the grapes and a bit of bite from the fennel.  All drizzled with a fresh lemon vinaigrette.  What an excellent compliment to any grilled dish you may be serving up for Memorial Day.

You have to trust this combination.  It's absolutely fabulous!  The quinoa lends a bit of crunch, and helps fill you with hearty grains.  Now I bet a lot of you are going "OH NO! Fennel!" but don't count it out.  I don't even like licorice and although fennel has a slight hint of this flavor, eaten raw it is mildly sweet and bitey at the same time, and tastes wonderful!  The grapes really hold their shape in the salad and give it a wonderful sweetness.  What a great thing to use a fruit in place of a vegetable to jazz up a salad!


This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern

So make something that is light and refreshing, easy to make and taste wonderful with any main entrée!

Happy Memorial Day!



This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern
Refreshing Quinoa, Fennel, and Grape Salad & Garden Ribbon Salad

Oh, and take a look at this Garden Ribbon Salad...isn't it gorgeous?!?!  Recipe coming soon!







Refreshing Quinoa, Fennel, and Grape Salad


Salad:
1/2 cup cooked quinoa, cooled ( I used tri-colored quinoa)
1 cup red grapes, halved
1/4 cup thinly shaved fennel

Dressing:
2 tablespoons olive oil
1 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons honey or agave
Salt and pepper

Combine ingredients for the salad in a bowl and toss to combine. In a small jar, add oil, juice, zest, honey, salt and pepper. Shake until well combined.  Pour over the ingredients for the salad and toss. Serve chilled or at room temperature.


This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern

This is the PERFECT summer salad, with hearty grains, a bit of sweet and a bit of bite. What an excellent compliment to any grilled dish you may be serving up for Memorial Day. - Slice of Southern


Saturday, May 20, 2017

Sizzling Cinnamon Thyme Sweet Potato Fries


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30 minutes to the BADDEST sweet potato fries you've ever had!  Sizzling Cinnamon Thyme Sweet Potato Fries - Slice of Southern

For Cinco de Mayo I brought you a wonderful recipe for Grilled Cuban Flank Steak, and as a side dish we had Sizzling Cinnamon Thyme Sweet Potato Fries.

I completely forgot to post the recipe for the Sizzling Cinnamon Thyme Sweet Potato Fries so I'm sharing that here with you today!


30 minutes to the BADDEST sweet potato fries you've ever had!  Sizzling Cinnamon Thyme Sweet Potato Fries - Slice of Southern

These are a wonderful variation on sweet potato fries that combines both sweet (cinnamon) and savory (thyme) seasonings sprinkled over the cut sweet potatoes and baked to perfection.

What a great side dish!  Baking sweet potato fries is a healthier substitute to French fries and they taste fantastic!  Crispy edges on the outside and tender on the inside, these fries are taken up a notch with the cinnamon and thyme, so don't be surprised if you start eating them with abandon!


30 minutes to the BADDEST sweet potato fries you've ever had!  Sizzling Cinnamon Thyme Sweet Potato Fries - Slice of Southern

These are the perfect side dish, or a tasty snack.  Serve them all summer long with your grilled recipes.  30 minutes to the BADDEST sweet potato fries you've ever had!

Enjoy!






Sizzling Cinnamon Thyme Sweet Potato Fries

2 large sweet potatoes, peeled
3 tablespoons of olive
2 Tbls fresh thyme, chopped 
1 tsp of ground cinnamon

    Preheat your oven to 450 degrees and spray a large baking sheet with non stick spray

    Slice your sweet potatoes into planks and then into sticks.  Then add them to a bowl.  Add the olive oil and the seasonings and toss well to coat.  

    Add the potatoes to your baking sheets and spread them out so they don't overlap. 

    Bake for 15-20 minutes tossing them 1 or 2 times until they are golden brown.  Remove from the oven and allow to sit 2 minutes, then serve hot.

    30 minutes to the BADDEST sweet potato fries you've ever had!  Sizzling Cinnamon Thyme Sweet Potato Fries - Slice of Southern


    30 minutes to the BADDEST sweet potato fries you've ever had!  Sizzling Cinnamon Thyme Sweet Potato Fries - Slice of Southern











    Tuesday, May 16, 2017

    No Fuss Spicy Chicken Taco Meat


    Yum


    Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern

    It's Taco Tuesday and boy do I have a quick "No Fuss" SPICY Chicken Taco Meat recipe for you!!

    This is a basic taco meat recipe that was passed on to me by a family that really knows their Mexican cooking!  They make traditional Mexican fare daily but also have a few tricks or fall back recipes for busy weeknights, such as this one.  


    Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern

    The "no fuss" part comes from using a rotisserie chicken that's cooked and ready to go from the grocery store.  Or you can use any leftover chicken you may have, just shred it up!  The opportune word in this title is SPICY, at least to me it is.  


    Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern

    By using a can of El Pato Hot Style Tomato Sauce, that you can pick up in the Latin section of most any grocery store, this will create a sauce with some nice heat to it.  The sauce is made with fresh chilies, tomatoes, onions, cilantro and garlic and has great flavor.  Now chilies have a heat source that hit people differently in their mouth.  This particular chile that is used is way up there for me on the heat scale, but may be milder to others.  So if you haven't tried this sauce before do a taste test before dumping the whole can in with the chicken.  I've already added some water to the recipe to dilute the flavor a little but you can certainly add more if needed.  Also, I would be careful if feeding this to kids, it may be too spicy.


    Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern

    This dish is pretty simple.  Sauté some onions, and then add the chicken and the sauce and some water and let it simmer.  This staple taco meat can be used in anything from tacos, enchiladas, burritos, tostadas to soup.  It's very versatile and you will want to have this recipe in the back of your pocket to pull out every now and again.

    Enjoy!





    No Fuss Spicy Chicken Taco Meat

    1 rotisserie chicken, shredded or leftover shredded chicken
    1 can of El Pato Hot Style Tomato Sauce (yellow can)
    1/2 cup water
    1 Onion, sliced
    1 Tbls canola oil

    Preheat a large skillet over medium heat.  Add canola oil and allow to warm up.  Add sliced onion to the skillet and cook, stirring frequently about 5 minutes until translucent.  Add shredded chicken, tomato sauce and water.  Bring to a boil and then reduce heat to low.  Simmer about 10 minutes until chicken has warmed through and tomato sauce has cooked down a bit and has thickened.  This should not be a watery sauce.  If need be add additional time to cooking to thicken sauce to your liking.

    Use taco meat in enchiladas, soft tacos, tostadas, etc...  Any leftover can be refrigerated for several days.


    Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern

    Pulled from the "real deal" Mexican archives this No Fuss Spicy Chicken Taco Meat is perfect for Taco Tuesdays! Slice of Southern



    Sunday, May 14, 2017

    Herbed Scrambled Eggs in Toast Cups


    Yum

    Herbed Scrambled Eggs in Toast Cups - Adorable presentation for any Brunch or Breakfast! - Slice of Southern

    We are just loving our spring weather.  We have lots of sunshiny days along with some that they call "May Grey" but either way the days are nice, the flowers are in bloom, and everything seems just fine!

    When we have a nice sunny morning on the weekend we tend to gravitate toward our patio.  Mornings are nice and cool, and quiet which makes the perfect atmosphere for sitting down with a nice cup of coffee or tea and enjoying some conversation before the days activities start.

    Herbed Scrambled Eggs in Toast Cups - Adorable presentation for any Brunch or Breakfast! - Slice of Southern

    Herbed Scrambled Eggs in Toast Cups - Adorable presentation for any Brunch or Breakfast! - Slice of Southern


    Today we are having breakfast on the patio.  A nice special breakfast, something that is quick and easy to make.  So Herbed Scrambled Eggs are in order and I've placed them in Toast Cups.  Toast cups are simply bread that you place in muffin tins to form "cups" and toast them in the oven.  They are so cute when they come out!  The perfect little vehicle to hold your scrambled eggs.

    Herbed Scrambled Eggs in Toast Cups - Adorable presentation for any Brunch or Breakfast! - Slice of Southern


    HERBED SCRAMBLED EGGS IN TOAST CUPS

    So get out your muffin tin and make these cute little toast cups.  You can even make them a day ahead and just reheat them.  And what's easier than scrambled eggs.  These have some fresh herbs mixed in along with some cheese to jazz them up a bit.  Add some bacon or sausage and your meal is complete.

    Herbed Scrambled Eggs in Toast Cups - Adorable presentation for any Brunch or Breakfast! - Slice of Southern


    Keep these in mind for a nice Brunch party, they are really cute to serve your guests.  Remember to keep it simple, and enjoy the outdoors by having breakfast or brunch on your patio or porch soon!

    Enjoy!






    Toast Cups

    French bread slices
    Butter

    Preheat oven 350 degrees. Butter on side of the French bread.

    Press bread, butter side down, into the cups of a regular sized muffin tin. The crust will be sticking out to help form the cup.

    Bake cups in oven for 20 minutes. (Watch so they do not brown too much) They should be slightly browned and crispy.  Remove cups from muffin pan. Set aside. 





    Herbed Scrambled Eggs

    serves 2 

    4 large eggs
    1/4 cup 2% milk
    salt and pepper
    3 Tbls cheese, grated ( I used Swiss cheese)
    1 tsp of thyme, chopped
    1 tsp of chives, chopped
    2 Tbls no-salt butter

    Heat butter in a skillet over medium low heat.

    In a bowl break eggs and add the milk.  Whisk together until fluffy.  Add a pinch of salt and pepper.  Whisk to combine.

    Add eggs and allow to set up on the bottom slightly.  Push edges toward the center and tilt skillet to allow liquid to move to the edges.  Continue cooking and pushing edges to the middle until the eggs are soft and liquid is cooked.  Add herbs and cheese and allow to melt.  Stir to combine and then serve in toast cups if desired.



    adapted from Stonegable



    Herbed Scrambled Eggs in Toast Cups - Adorable presentation for any Brunch or Breakfast! - Slice of Southern

    Herbed Scrambled Eggs in Toast Cups - Adorable presentation for any Brunch or Breakfast! - Slice of Southern




    Friday, May 12, 2017

    Parmesan Peppercorn Dressing over a Garden Salad with Avocado


    Yum

    Parmesan Peppercorn Dressing - homemade dressing at it's best!  Perfect over this Garden Salad with Avocado and served at your next outdoor meal! - Slice of Southern

    There's nothing like a good salad made at home, and even better is a great salad dressing.

    Salad dressing is so easy to make at home, and tastes far superior to the bottled dressing you get in the grocery stores.  Once you do it you may never buy bottled again.

    We make many of our salad dressings from scratch.  We usually go with an oil based vinaigrette but tonight we are craving a creamy dressing on a cool salad to tame the heat from the main dish.


    Parmesan Peppercorn Dressing - homemade dressing at it's best!  Perfect over this Garden Salad with Avocado and served at your next outdoor meal! - Slice of Southern

    PARMESAN PEPPERCORN DRESSING

    This dressing is full of Parmesan flavor and bit of bite from the peppercorns.  It's perfect on a garden salad with it's cooling flavors.  We decided to make a simple Garden Salad with Avocado and top it with this dressing, which compliments it beautifully.

    The dressing is easy to put together.  I just throw everything in a mason jar and shake it up.  I do like my creamy dressing cold so I make this about 1 hour ahead of meal time and refrigerate it well so the seasoning blend well and it is properly chilled.

    Parmesan Peppercorn Dressing - homemade dressing at it's best!  Perfect over this Garden Salad with Avocado and served at your next outdoor meal! - Slice of Southern


    The dressing is creamy and thick, and if you want a thinner version add more milk to the mix to loosen it up a bit.

    Now for the salad.  Sometimes you need a quick salad to round out the meal.  In our case we were eating some spicy Grilled Cuban Flank Steak and wanted something cool to offset the flavors.  This simple salad of butter leaf lettuce mixed with tomato, cucumber, and buttery avocado is the perfect side dish.  Quick to throw together and the Parmesan Peppercorn Dressing is the perfect topper.  Add a few sunflower seeds for a little crunch and you are all set!


    Parmesan Peppercorn Dressing - homemade dressing at it's best!  Perfect over this Garden Salad with Avocado and served at your next outdoor meal! - Slice of Southern

    Enjoy a fresh salad and make your own dressing!  You'll just love the freshness and ease of making them.  Find both recipes below.









    Parmesan Peppercorn Dressing


    1 tsp. onion powder
    1 garlic clove, finely minced
    2 tsp white wine vinegar
    1 tsp Worcestershire sauce
    dash of hot sauce (I used Siraccha)
    1 1/4 cup light mayonnaise
    1/4 cup sour cream
    3/4 cup 2 % low-fat milk
    juice from 1 lemon
    dash of salt
    2 tsp. ground peppercorns
    1/3 cup freshly grated Parmesan cheese



    In a medium jar or a bowl, add all ingredients but the Parmesan cheese. Mix together with a spatula. Add Parmesan cheese and mix until blended.

    Refrigerate at least 1 hour before using. Drizzle over your favorite salad.





    Garden Salad with Avocado


    1 head Butter lettuce, torn
    2 tomatoes, seeded and diced
    2 Persian cucumbers, sliced lengthwise and diced
    1 avocado, seeded and diced

    sunflower seeds
    Parmesan Peppercorn Dressing

    In a large bowl add the lettuce, tomatoes, cucumbers, and avocado. Toss salad and drizzle with dressing. Sprinkle on sunflower seeds.  Serve.




    Parmesan Peppercorn Dressing - homemade dressing at it's best!  Perfect over this Garden Salad with Avocado and served at your next outdoor meal! - Slice of Southern


    Parmesan Peppercorn Dressing - homemade dressing at it's best!  Perfect over this Garden Salad with Avocado and served at your next outdoor meal! - Slice of Southern






    Sunday, May 7, 2017

    Mother's Day: Lemon Sour Cream Waffles


    Yum

    Lemon Sour Cream Waffles - Throw a Mother's Day Brunch.  These are the easiest and most luscious waffles!  Slice of Southern

    It's time to celebrate the Mother's in your life!

    With Mother's Day coming up next weekend it's time to start planning.  How about a nice brunch or breakfast in bed?  I'm sure any mother would enjoy lazing around on a Sunday morning and getting up to a nice plate of waffles!

    Not just any waffles though.  Let's bring the Spring citrus flavors into the mix and whip up some Lemon Sour Cream Waffles.  The lemon adds brightness and zing while the sour cream makes these waffles fluffy, light and a little tangy (like buttermilk would).  Who can resist this combination!  Pour over some hot maple syrup and your main dish is all set. 

    This is the perfect choice for a celebration!


    Lemon Sour Cream Waffles - Throw a Mother's Day Brunch.  These are the easiest and most luscious waffles!  Slice of Southern

    LEMON SOUR CREAM WAFFLES

    The batter is easy to whip up and all you need is one bowl!  So Dad's and kids out there can get in the kitchen and find it easy to make Mom's day special by making these delectable waffles!  Why go out to eat when you make these at home surrounded by family.


    Lemon Sour Cream Waffles - Throw a Mother's Day Brunch.  These are the easiest and most luscious waffles!  Slice of Southern

    Here's a couple of waffle makers that are inexpensive for you to choose from if you like:





    For fun try:



    Lemon Sour Cream Waffles - Throw a Mother's Day Brunch.  These are the easiest and most luscious waffles!  Slice of Southern
    I hope you all enjoy the holiday.  Oh! and remember waffles aren't only for Mother's Day.  These are perfect for any Sunday breakfast!

    Enjoy!





    Lemon Sour Cream Waffles


    1 1/2 cups all purpose flour
    1 teaspoon baking powder
    3 tablespoons sugar
    ¼ teaspoon salt
    zest from 2 lemons
    1 tablespoon lemon juice
    1 teaspoon pure vanilla extract
    2 eggs
    2 tablespoons canola oil
    1 cup sour cream
    ½ cup milk

    Optional:  Hot maple syrup, powdered sugar

    Preheat your waffle iron and spray with non-stick spray.

    In a large bowl add all the ingredients and stir until combined.  Scoop batter into the iron (about 1/2 cup ) until the batter reaches the edge.  Put lid down and allow to cook until steaming has stopped. (Make sure to follow the manufacturer's instructions.)

    Remove golden brown waffle and keep warm.  Repeat until all batter is used.  Serve with hot maple syrup or powdered sugar.


    Lemon Sour Cream Waffles - Throw a Mother's Day Brunch.  These are the easiest and most luscious waffles!  Slice of Southern

    Lemon Sour Cream Waffles - Throw a Mother's Day Brunch.  These are the easiest and most luscious waffles!  Slice of Southern




    Saturday, April 29, 2017

    How to Celebrate Cinco de Mayo: Grilled Cuban Flank Steak


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    How to Celebrate Cinco de Mayo with this sizzling Grilled Cuban Flank Steak - Slice of Southern

    Los Angeles is integrated with the Mexican culture in it's people, architecture, and their food.  So it's only natural that we love to celebrate Cinco de Mayo.

    It's a great time to go out and have a margarita, but if you choose to stay home celebrate with some Latin food.  There are so many options such as tacos like my Grilled Chili Lime Fish or Chicken Tacos, or go for a family friendly, easy to make meal like this Sizzling Chicken Enchilada Casserole.

    Today I'm going to share a different Latin dish, Grilled Cuban Flank Steak.  Man or man was this steak good!  Flank steak is a great choice of meat.  It feeds a crowd, takes well to a marinade, and slices up tender and juicy.  The marinade is a combination of citrus juices and Latin spices and it makes this steak so flavorful.  You are gonna love it!


    How to Celebrate Cinco de Mayo with this sizzling Grilled Cuban Flank Steak - Slice of Southern

    Grilled Cuban Flank Steak

    We cooked this out on the grill, but you can do it on an indoor grill pan just as easily.  We served this with Cinnamon Thyme Sweet Potato Fries and a salad.  Both were perfect side dishes, but you could easily serve this with rice and beans and some hot tortillas.  Perfect to celebrate the holiday.


    How to Celebrate Cinco de Mayo with this sizzling Grilled Cuban Flank Steak - Slice of Southern

    Try this delicious meal at your next gathering and see for yourself how wonderful this Cuban dish is.
    Enjoy!








    Grilled Cuban Flank Steak



    1 teaspoon grated lime zest plus 2 tablespoons lime juice

    1 teaspoon grated orange zest plus 1/4 cup orange juice

    2 tablespoons extra-virgin olive oil
    2 garlic cloves, minced

    1 tablespoons dried oregano

    1 1/2 teaspoons ground cumin

    Kosher salt & pepper
    1- 1 1/2 lb flank steak


    In a medium bowl add zests and juices, plus olive oil, garlic, oregano, cumin, salt and pepper.

    Place you flank steak in a baking dish and pour the marinade over the steak and turn to coat. Let stand for 30 minutes on the counter.

    Preheat your grill or grill pan to medium heat.  Oil your grate if using an outdoor grill.  Remove the steak from the marinade and let any extra drip off.  Cook turning once, for 12-15 minutes per side for medium doneness.  Remove to a cutting board and allow to rest 5 minutes before cutting. 

    Thinly slice the meat against the grain and transfer to a platter.  


    How to Celebrate Cinco de Mayo with this sizzling Grilled Cuban Flank Steak - Slice of Southern

    How to Celebrate Cinco de Mayo with this sizzling Grilled Cuban Flank Steak - Slice of Southern










    Tuesday, April 25, 2017

    Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies


    Yum

    Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies - The BEST basting sauce ever! - Slice of Southern

    We're having a wonderful Spring so far and the weather is wonderful.  Taking advantage of the semi-hot days and the cooler evenings, it's time to break out the grill!  We just love kabobs and we both love beef and chicken.  So why pick when you can have both.

    Today's recipe is all about basting sauce.  Don't get me wrong the chicken and beef are stars in itself but this lemon, garlic, and herb basting sauce just takes this over the top!  I love anything with lemon on it, but this combination is one of the best.  Why have plain old meat when you can jazz it up with flavors that carry a punch?  Can't think of any reason...


    Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies - The BEST basting sauce ever! - Slice of Southern


    We decided to fire up the grill and make "all meat" kabobs and roast the veggies in the oven.  MGG also wanted Roasted Cauliflower and Tahini Sauce as well so it was easier to just roast all the veggies at once instead of mixing them with the protein on the kabobs.  Not to worry though, the veggies got a good douse of the basting sauce as well, so they came out sizzling and delishhhh!


    Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies - The BEST basting sauce ever! - Slice of Southern
     
    LEMON GARLIC HERB CHICKEN AND BEEF KABOBS

    We used summer squash (yellow squash) and zucchini as the veggies.  Boneless chicken breasts were cubed and threaded onto skewers, and for the beef we used sirloin steak that was cubed as well and threaded onto skewers.

    Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies - The BEST basting sauce ever! - Slice of Southern


    While the veggies were roasting in the oven MGG grilled the meat outside, rotating the meat and dousing them with this wonderful basting sauce.  The smell of garlic, and the tang of lemon, and the savory taste of the herbs is heaven.  This was definitely a favorite meal.  One that we will repeat over and over this summer!

    Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies - The BEST basting sauce ever! - Slice of Southern


    Your whole family will love this easy to pull together meal, I promise.

    Enjoy!





    Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies


    Kabobs:
    1 lb boneless skinless chicken breasts, cubed
    1 lb sirloin steak, fat removed, and cubed
    bamboo skewers

    Roasted Vegetables:
    2 Summer Squash, cut lengthwise and sliced in big chunks
    2 Zucchini, cut lengthwise and slice in big chunks

    Marinade:
    1½ tablespoons finely minced garlic
    1 tablespoon fresh lemon zest
    4 tablespoons freshly squeezed lemon juice
    1/4 - 1/3 cup minced fresh herbs, I used a mix of oregano and thyme
    1 teaspoon salt
    ¼ teaspoon pepper
    4 tablespoons extra virgin olive oil

    Soak your bamboo skewers in water for at least 30 minutes to prevent burning.

    Preheat your oven to 425 degrees.
    In a small bowl combine the garlic, lemon zest, lemon juice, herbs, salt, pepper, and olive oil. Remove 3 tablespoons to a small bowl and set aside.  The larger bowl will be for basing the meat on the grill. 
     
    Thread the chicken breasts onto skewers leaving a small amount of space between them.  Do the same with the steak.  Make sure to cook them on separate skewers as the chicken and beef cook at different rates. Set aside.  Preheat the grill to medium high.

    Place the chopped vegetables in a bowl and pour the 3 tablespoons over them, tossing to coat.  Spread the veggies on a baking sheet in an even layer.  Place in the preheated oven and cook for 15 minutes.  Take the veggies out and turn them over and place them back in the oven for another 10-15 minutes until golden brown.  Make sure to watch them so they don't burn.

    Meanwhile, on a preheated grill the chicken first turning after 5-6 minutes.  Place the beef on shortly after and turn after 5 minutes for medium.  When you turn both meats, use the basting sauce and give this side a good dousing.  Grill chicken another 5-6 minutes, turning and basting.  Grill the steak to your desired degree of doneness, turning and basting all sides.  Remove from the grill and place on a platter.
     
    Remove vegetables from the oven and arrange on the platter with the kabobs.  Serve with sliced lemons.
     


    Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies - The BEST basting sauce ever! - Slice of Southern



    Lemon Garlic Herb Chicken and Beef Kabobs with Roasted Veggies - The BEST basting sauce ever! - Slice of Southern










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