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- Prep 20min
ByThe Food in My Beard
Updated September 6, 2017
tablespoons Worcestershire sauce
Cut the steak into squares of about 1.5 to 2 inches. Mix the steak with the rest of the marinade ingredients. Allow to marinate for at least an hour, up to 6 hours.
To make the pesto, remove some of the woodier stems from the basil. Place the basil into the food processor with the rest of the pesto ingredients. Process the pesto while adding olive oil until you reach your desired consistency.
Skewer the steak. If using wooden or bamboo skewers, soak in water for at least 30 minutes first. Preheat grill on high for 10 minutes, then reduce heat to medium. Grill skewers for about 5 minutes per side to get a nice medium doneness. Serve with the pesto.
- You can serve the pesto on the side or apply the pesto to the steak with a brush or spoon as soon as the kabobs come off the grill.
Nutrition InformationNo nutrition information available for this recipe
More About This Recipe
- Dress up tender sirloin steak with homemade hazelnut pesto.Pesto is commonly regulated to pasta, but in reality it's insanely versatile and can be used in so many different ways. I like to put mine on steak fresh off the grill. It makes for an Italian spin on the chimichurri sauce that's popular with grilled meats in South America.To switch up my pesto this week, I decided to trade pine nuts for hazelnuts to add a totally different dimension to the sauce. Hazelnuts have a much nuttier and complex flavor that can take your pesto to the next level!Plate up these tender kabobs with the pesto on the side. Or, you could do what I do and apply the pesto with either a spoon or brush onto the steak kabobs when they're fresh off the grill so the cheese and oil soften up and the pesto melts onto the steak.
40+ Light & Healthy Grill Recipes
It is grilling season&hellipeven though it is currently snowing in May today in Minnesota. We get the most bizarre weather and at this point I just throw my hands up and don&rsquot even worry about it. In a few days, I&rsquom sure it will be sunny and warm out, perfect for some light and healthy meals on the grill! We have got everything from tacos, burgers, chicken and salads to kebabs and foil packets. A little something for everyone who is looking for something healthier while camping or just grilling out!
Grilled BBQ Short Ribs by Running to the Kitchen
Rainbow Salmon Skewers by The View from Great Island
10 Healthy Grilling Tips
- Choose lean cuts of meats, chicken, and fish. The PAHs and HACs are created when the fat drips onto the flames.
- Trim excess fat and skin from meat and chicken. See above.
- Marinate meat in mixtures of oil, vinegar, herbs, spices and even beer! This reduces the formation of carcinogenic compounds.
- Pre-cook meat/ thaw in the microwave instead of on the grill to reduce the amount of time it is grilled for.
- For meats or chicken, cut into smaller cubes so that it will cook faster.
- Flip meat very frequently.
- Avoid exposure to flames by placing items over tin foil.
- Remove charred pieces of meat and avoid using drippings for gravy.
- Grill veggies to add cancer-fighting phytochemicals (veggies don’t form HCAs or PAHs)–> like the grilled Brussels Sprouts below!
- Clean the grill in between use.
[clickToTweet tweet=”Blood Orange Teriyaki Brussels Sprouts Skewers + 10 #grilling tips to reduce #health risk #paleo ” quote=”Blood Orange Teriyaki Brussels Sprouts Skewers + 10 #grilling tips to reduce #health risk #paleo “]
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Make Mother's Day special with these breakfast, brunch and dinner ideas
Moms have been working harder than ever this past year so, come Mother's Day this Sunday, it's time for everyone else in the household to take the reins. To help you throw the perfect celebration, we've put together an elegant yet simple collection of springtime recipes filled with irresistible dishes you can make with plenty of ingredients you likely already have on hand.
Food 6 easy, mess-free recipes to make Mom breakfast-in-bed on Mother's Day
Whether mom has a sweet tooth or loves something savory, there's a recipe here that's guaranteed to impress the most important lady in your life — plus, they're easy enough that even cooking novices of all ages can pull them off without stressing.
Here are our favorite Mother's Day recipes to try this Sunday. And don't sweat it if you're missing something here or there there are some seriously clever substitutes for common ingredients.
- 5 cloves garlic
- 1/2 medium red onion
- 1 bundle Italian parsley, stems removed
- 1 bundle cilantro, stems removed
- 3 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- juice from one small lemon
- 3/4 cup extra virgin olive oil
Begin by adding the garlic and red onion to a food processor. Pulse on low until ground.
Next add the Italian parsley and cilantro and pulse on low until chopped.
Lastly, add the vinegar, spices and lemon juice. Pulse a few times until well blended, then slowly pour in the olive oil about 1/4 cup at a time while blending, then turn off food processor immediately once the last of the oil is poured in. Cover and refrigerate at least 4 hours.
1-2 hours before you are ready to start the grill, get a bowl and fill it with the water, sugar and salt. Add the pork chops to the water mixture and brine in the bowl for 1-2 hours.
Begin to heat your grill when you’re ready to begin. While the grill is heating, season the pork chops with the paprika and lemon pepper on both sides, then adding a few sprinkles of salt and brown sugar to one side. Gently rub the seasonings in.
Brush the racks with canola oil, then add the pork chops to the grill directly over the hottest area to get a good sear.
Sear both sides so you get some nice lines, only about 2 minutes on each side. Move the chops to another area with more indirect heat, cooking for about 4 minutes or so on each side. Using a meat thermometer, once the temperature reaches 145 you can remove the chops from the heat. Let them cool, they will continue to cook internally for a few minutes.
I also prepared some vegetable kabobs and brushed them with a basil and oregano mixture with a bit of salt and pepper and olive oil (be sure to soak the skewers at least 20 minutes in water so they don’t burn!). Place these on the top rack as you’re cooking the chops and they’ll be perfect once the chops are done.
The chops should have a beautiful golden color.
I love how colorful this meal ended up being.
Just before serving, spoon some of the chimichurri onto the pork chops. You can be generous, this stuff is so good!
This is the perfect outdoor meal, the fresh taste of the chimichurri sauce matches so well with the veggie kabobs and the pork chops are so simple yet delicious.
15 Kick-Ass Grilling Recipes:
Let’s face it, we all know that one guy or girl on our block who grills year round. No matter what the weather is like they are out there tending the grill like their life depended on it.
I’m going to be honest, I’m *that girl*. Whether it’s scorching hot or there’s 3 feet of snow on the ground I want to grill. It’s a very rare occasion when I say “I don’t feel like grilling today”.
Some days I have more time than others. When I have tons of time I’ll use my smoker or my charcoal grill. If time is short but I still want to cook outdoors I’ll use the gas grill.
No matter which of my 5 grills I happen to be using I’ll have a huge smile on my face. Some days I smell like smoke and have a bit of soot on my face but I’m smiling from ear to ear.
Other days I take the easier, quicker route and fire up the gas grill. Less fuss and mess so if I have somewhere to go after eating I don’t need to hop in the shower first.
No matter what you grill on never let anyone tell you there’s only one way to grill. If you love it then it doesn’t matter what you use. It’s what you do with it that matters.
If you love it you’ll find a way. Whether it’s an open fire in your back yard fire pit or a really expensive natural gas grill it’s all good. It’s the process that matters.
Cooking over an open flame is magical. The flavour is gives your food is absolutely incredible. There is nothing like fire kissed food that makes me weak in the knees.
Now get your ass outside and fire up that grill. Make some magic happen today!
Pasta and Couscous
Penne with Roasted Cherry Tomato Sauce
Penne with Roasted Cherry Tomatoes, Olives, Capers, and Pine Nuts
Penne with Roasted Cherry Tomatoes, Arugula, and Goat Cheese
Penne and Fresh Tomato Sauce with Fennel and Orange
Penne and Fresh Tomato Sauce with Spinach and Feta
Farfalle with Zucchini, Tomatoes, and Pine Nuts
Farfalle with Zucchini, Tomatoes, Olives, and Feta
Spaghetti al Limone
Tagliatelle with Artichokes and Parmesan (preview recipe online)
Parmesan Bread Crumbs
Lemon-Chili Bread Crumbs
Orecchiette with Broccoli Rabe and White Beans
Orecchiette with Broccoli Rabe and Sausage
Whole-Wheat Spaghetti with Greens, Beans, and Pancetta
Whole-Wheat Spaghetti with Greens, Beans, Tomatoes, and Garlic Chips
Whole-Wheat Spaghetti with Lentils, Pancetta, and Escarole
Spanish-Style Toasted Pasta with Shrimp
Spaghetti with Mussels, Lemon, and White Wine
Spaghetti with Clams and Roasted Tomatoes
Linguine ai Frutti di Mare
Rigatoni with Warm-Spiced Beef Ragu
Rigatoni with Minted Lamb Ragu
Orzo Salad with Arugula and Sun-Dried Tomatoes
Orzo Salad with Pecorino, Radicchio, and Chickpeas
Orzo Salad with Radishes, Capers, and Anchovies
Toasted Orzo with Fennel, Orange, and Olives
Orzo with Shrimp, Feta, and Lemon
Orzo with Greek Sausage and Spiced Yogurt
Baked Orzo with Eggplant and Tomatoes
No-Cook Fresh Tomato Sauce
Quick Tomato Sauce
Classic Marinara Sauce
Classic Basil Pesto
Roasted Red Pepper Pesto
Tomato and Almond Pesto
Green Olive and Orange Pesto
Simple Couscous with Dates and Pistachios
Simple Couscous with Carrots, Raisins, and Pine Nuts
Spiced Vegetable Couscous
Moroccan-Style Couscous with Chickpeas
Couscous with Turkish Sausage and Preserved Lemon
Couscous with Lamb, Chickpeas, and Orange
Simple Pearl Couscous
Simple Pearl Couscous with Tomatoes, Olives, and Ricotta Salata
Simple Pearl Couscous with Radishes and Watercress
Simple Pearl Couscous with Peas, Feta, and Pickled Shallots
Hearty Pearl Couscous with Eggplant, Spinach, and Beans
- ⅔ cup chopped plum tomato
- ¼ cup (1 ounce) shredded part-skim mozzarella cheese
- 1 teaspoon olive oil, divided
- ½ teaspoon finely chopped fresh or 1/8 dried rosemary
- ⅛ teaspoon coarsely ground black pepper
- 1 garlic clove, crushed
- 4 (5-inch) portobello mushroom caps
- 2 tablespoons fresh lemon juice
- 2 teaspoons low-sodium soy sauce
- Cooking spray
- 2 teaspoons minced fresh parsley
Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
Notes: Since the garlic isn't really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they're turned they'll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.
National BBQ Month
Did you know May is National BBQ Month? Gear up for the summer with grilling recipes fit for any meal of the day and all of the BBQ classics that complement your grilled dishes.
Start your morning with breakfast on the grill. Make Egg Bake Breakfast Foil Packs for the family by whisking eggs, milk, salt and pepper and dividing the mixture among aluminim foil. Add in hash browns, ham, bacon, spinach and more. Fold and seal foil packs and cook on the grill for about 10 minutes.
Did someone say pizza for breakfast? Grilled Breakfast Pizzas with Pesto sound like a win to us!
Hot dogs and hamburgers can be enjoyed for lunch or dinner but get creative with your grilling. Skewers are easy, especially when feeding a large group of guests. Plus they’re easy clean up! Try different combinations like Grilled Salmon with Garlic Yogurt Sauce, BBQ Chicken Bacon Pineapple Kabobs, Grilled Steak, Potato and Mushroom Kabobs or Grilled Margarita Shrimp Kabobs. Serve vegetables the same way – add a variety of your favorite vegetables to a skewer and season with your favorite herbs and spices.
Fish Tacos with Lime Cabbage Slaw allow your guests to get creative with their dinner. Be sure to have an assortment of toppings to dress your tacos with in addition to the lime cabbage slaw. Avocado, sour cream, salsa and hot sauce are a few of our favorites.
Grilled Steak with Herb Butter offers a savory dish to add to your barbecue spread. You can use the marinade on fish, chicken or vegetables as well.
Pair your steak with Lobster with Garlic-Parsley Butter for a surf and turf dinner. Grill vegetables for a quick side dish!
A backyard bash wouldn’t be complete without side dish staples like Classic Potato Salad, made easier with pre-diced refrigerated potatoes, or Cole Slaw using very little mayo and plain Greek yogurt instead.
Skip the mess of dicing, slicing and chopping veggies with this recipe for Classic Birds Eye Macaroni Salad using a bag of Steamfresh Mixed Vegetables.
Take your corn on the cob up a notch with your grill and make Spicy Mexican Grilled Corn.
Complete your barbecue with tasty desserts, fresh off the grill. Grilled Peaches with Vanilla Ice Cream are perfect for a summer BBQ.
For quick and simple desserts, place fruits on skewers, grill and top with a glaze or syrup. Try Grilled Strawberry Shortcake Skewers with Blueberry Glaze or Grilled Peaches and Cherries with Cinnamon-Honey Syrup.
Though slightly more involved, we suggest giving Bloomin’ Grilled Apples a shot! Another option is Grilled Strawberry & Nutella Quesadillas because who doesn’t love the sweet combination of berries and chocolatey hazelnut?
For more grilling recipes, visit our Pinterest board for Summer Grilling.
Baked Swordfish Steak
Swordfish makes even the most mundane weeknight special.
extra-virgin olive oil, divided
Freshly ground black pepper
multicolored cherry tomatoes, halved
- Heat oven to 400°.
- In a large cast-iron skillet over high heat, heat 2 tablespoons oil. Add fish to pan and season tops with salt and pepper. Cook until fish is browned on one side, 3 to 5 minutes. Flip and season the opposite side with salt and pepper. Remove pan from heat and place into the oven.
- Roast until swordfish is cooked through and flaky, about 10 minutes.
- Make the fresh tomato salad: In a large bowl combine tomatoes, onion, and basil. Add remaining tablespoon oil and lemon juice and season with salt and pepper.
- Spoon salad over fish and serve.
Nutrition (per serving): 270 calories, 21 g protein, 7 g carbohydrates, 2 g fiber, 4 g sugar, 18 g fat, 3 g saturated fat, 90 mg sodium