Tuesday, November 11, 2014

Marinated Grilled Pork Chops with Mixed Green Salad

Marinated Grilled Pork Chops

             20140616-181532-65732013.jpg 

Time to start grilling Pork chops are marinated so the chops are juicy, and flavorful when they are grilled. Then serve these pork chops with your favorite salad for a perfect quick weeknight meal for any summer evening.

  • 4 boneless pork chops
  • 1/4 cup low sodium soy sauce
  • 3 Tbs Worcestershire sauce
  • 2 Tbs Olive Oil
  • 1 Tbs cider vinegar
  • 1 Tbs dijon mustard
  • 2 Tbs brown sugar, packed
  • 1 clove garlic,  finely minced
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  1. Wash chops and pat dry,  place in a large food storage bag. Combine the remaining ingredients and pour over the chops and close the bag, turning to coat the pork chops.  Then refrigerate the chops for  at least 2 but no more than 6 hours, remember to  turn occasionally.
  2. Grill the chops over high heat for 4 to 6 minutes on each side, or until the chops register about 160° on an instant read thermometer.

Mixed Green Salad w/ Lemon Vinaigrette

    
                                      20140616-181531-65731113.jpg
My patio lettuce garden is under way.. Hint just clip the lettuce do not pull out so that it continues to grow all season long..

 This salad can go with anything but I just love how citrus lifts the taste of the pork.
  • 4 cups mixed greens
  • 1-cup cherry or grape tomatoes, halved or whole

Lemon Vinaigrette

  • 1/2 teaspoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon kosher salt, or to taste
  • 3 to 4 tablespoons extra-virgin olive oil
  • Freshly ground black pepper to taste
  1. In a small bowl, whisk together the lemon zest, lemon juice, sugar, mustard, and fine sea salt, whisking until the sugar and salt are dissolved.
  2. Add 3 tablespoons of the oil in a slow stream, whisking constantly until the dressing is well blended. Season with fine sea salt and freshly ground black pepper.
  3. If desired, whisk in the remaining oil in a slow stream, whisking constantly.

                                    20140616-181532-65732899.jpg

                                                Dinner is served!

   *DO AHEAD: The vinaigrette can be prepared ahead and refrigerated, in an airtight container, up to 3 days.    


Visit Page

Wednesday, July 16, 2014

Chicken with Chorizo Sausage with Carrots and Rosemary Potatoes

Looking for a tasty dish but still want something healthy I think this dish just might fit the bill.  It is quick to prepare and yet you will look like an iron chef when you plate it up for the serving.  This recipe is for two but easily doubles to serve  four or have some  leftovers.  

  chicken with chor      
                                                                    Ingredients

12 oz boneless skinless chicken thighs           4 oz white mushrooms 
2 Yukon gold potatoes (medium size)             1 large rosemary sprig 
 1 large carrot                                             2 cloves garlic 
 1- 16 oz can chopped tomatoes                    1 Tbsp Olive Oil 
 1 link fresh chorizo sausage   



mushro

1) Start preparation, mince garlic, quarter mushrooms.  Peel and cuts carrots into sticks,  strip rosemary from the sprig, and remove chorizo from its casing.  





pat dry
 2) Rinse and pat dry chicken with paper towel, season both sides of meat with salt and pepper.  Heat 1 teaspoon olive oil in a pot over medium heat.  Sear the thighs about 3 minutes on each side until browned, remove and set aside. Add the chorizo cooking and breaking apart while you are cooking it for about 3-4 minutes, then add garlic cook an additional 30 seconds until fragrant.   




3) Add the tomatoes and mushrooms  to the chorizo, place the chicken into the sauce.  Season with salt and pepper.  Reduce the heat to low, cover and simmer for about 15 minutes.

 
chopping-potatoes-for-soup2
4) While chicken cooks, cut potatoes into cubes place them into a pot of cold water, add a generous pinch of salt.  Bring to a boil and cook for about 10 minutes.  Add the carrots and cook another 3-4 minutes until the potatoes are pierced easily, and carrots are crisp tender, then drain.





5) Heat a non-stick skillet over medium high heat add 2 teaspoon olive oil and add potatoes and rosemary.  Cook toss occasionally until crispy, add carrots pan to heat through. 


braised chick


6) Serve chicken with the potatoes and carrots on the side, and pour some of the chorizo tomato sauce on top.  Enjoy.    

Bon Appétit

             

Tuesday, January 7, 2014

Lighten up the Comfort Food



It's that time of year when you start watching your intake, due to that thing called a resolution, and that whole viscous cycle begins again.  




Wouldn't it be grand if you could enjoy foods that not only taste great, are comforting, and not to mention not damaging to that new resolve you may have put in place.  Oh and by the way have I failed to mention, may even be kind of simple to prepare.  

OK you may be giving me the old stink eye about now, but I am being completely serious, how might I gauge this, ok mom, I'm selling you under the bus.  If she can prepare it without difficulty, then it that hits the simple meter, and if my brother eats it and has no idea that it is healthy and reduced in calories, then we have a winner. 

The recipe I have to share is quite delicious, and transforms this classic into two casseroles one for now and freeze one for later. Best part pick up a rotisserie chicken and the hard part is put aside. 

Chicken Tetrazzini

1 Tbsp unsalted butter
Cooking spray
1 cup finely chopped onion
2/3 cup celery, finely chopped
3/4 tsp freshly ground black pepper
1/4 tsp salt
3- 8 oz packages pre-sliced mushrooms
1/2 cup dry white wine
2/3 cup all-purpose flour 
3-14.5 oz cans fat-free, less-sodium chicken broth
2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
4 oz 1/3-less-fat cream cheese
 1 pound uncooked linguine
4 cups cooked chicken breast (from a rotisserie bird)
1 slice white bread


  1. Preheat oven to 350°.
  2. Melt butter in a large stockpot over medium-high heat. Add onion, celery, black pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add wine; cook 1 minute.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
  4.  Add 1 ¾ cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add pasta and chicken; stir until blended. Divide pasta mixture between 2 (8-inch-square) glass or ceramic baking dishes coated with cooking spray.
  5. Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and ½ cup Parmesan cheese; sprinkle evenly over pasta.
  6. Bake at 350° for 30 minutes or until lightly browned and bubbly. Remove casserole from oven; let stand 15 minutes.
  7. To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
  8. To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350° for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minute.
If you wish to only make one casserole, half your ingredients before starting, and then continue.  But if you can just make both and freeze the second, it will make life easy for you.

Wednesday, November 27, 2013

Cocktails for Thanksgiving

There are so many different concoctions you can serve on this faithful day.  I love an Appletini goes with the season, but I have to admit when it comes to an easy signature cocktail for a crowd with great taste and easy on the wallet I go to my signature sangria.

How easy can it be, wine, brandy, seltzer fruit, juice, and sugar.  The best part this time of year Beaujolais is in season and very cheap.  So get your pitcher and mix away.


Sangria

2 bottles Beaujolais chilled ( or dry red wine)
1 cup brandy
1 cup orange juice
1/4 cup superfine sugar
2 apples cut into chunks
2 oranges cut in thin rounds
1 lemon, cut into thin rounds
1small bag mixed frozen berries
2 cups cold lemon-lime flavored seltzer or club soda 

1) In a large pitcher ( or bowl) combine wine, brandy, orange juice & sugar until sugar is dissolved.

2) Add orange, apples, and lemons, stir and refrigerate until well chilled at least 1 hour.

3) Remove from refrigerator add soda frozen berries, serve in glasses over ice.


Visit Page

Friday, September 27, 2013

Snacks to serve to your toughest critics.

Lets talk food, oh wait one of my favorite subjects.  And in doing that kind of one of our favorite things which is munches.  I a tally got to thinking, and though of taking it up a couple of levels, this way maybe, you could invite some friends over for some wine, and signature cocktails.  You could hang out and chat, or plan an evening around the premiere of your favorite TV shows.  Whatever the case might be, I hope that these tasty morsels and cocktails can stand up to your toughest critics.



Apricot-and-Cheddar Chicken Melt


1/4 cup apple cider vinegar
2 Tbsp Dijon mustard
2 cloves garlic, chopped
salt and pepper
4 -8 oz boneless, skinless chicken breast halves, split horizontally
1  baguette, split horizontally, cut in half
1/4 cup apricot preserves
4 oz thinly sliced ham
1 cup white cheddar cheese, grated 


  1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; add chicken, and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).
  2. Lift chicken from marinade, and place on prepared baking sheet; broil (without turning) until opaque throughout. Transfer chicken to a work surface; discard pan juices from baking sheet.
  3. Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese. Broil until cheese is melted, 4 to 6 minutes.


Mini Spinach-and-Cheese Pizzas





4-3-inch whole wheat pitas , split
1/2 cup part-skim ricotta cheese
1/2 tsp dried oregano
1 clove garlic, minced
 salt and pepper
1 -10oz pkg  frozen chopped spinach, thawed & squeezed dry
1/2 pint bocconcini , halved





  1. Heat broiler, with rack set 4 inches from heat. Line a large baking sheet with aluminum foil; arrange pita halves on sheet, cut side up.
  2. In a small bowl, combine ricotta, oregano, and garlic; season with salt and pepper. Dividing evenly, spread ricotta mixture on pitas, and top with spinach and bocconcini. Season with salt and pepper
  3. Broil until cheese is melted and starts to brown, 4 to 6 minutes, rotating sheet from front to back halfway through baking. Serve immediately.

Open-Face Roast Beef Sandwich

1-1 1/2-lb top round beef roast
1 tsp olive oil, for roast
1 Tbsp olive oil, for watercress
salt and pepper
1/2 cup sour cream
1 Tbsp bottled white horseradish
2 bunches watercress, washed and thick stems removed
1 Tbsp white-wine vinegar
4 slices of thick country bread

  1. Prep: Preheat oven to 450 degrees F. Place beef on a rimmed baking sheet. Rub with 1 teaspoon of the oil, and season generously with salt and pepper. Roast until an instant-read thermometer inserted in the thickest part of meat registers 135 degrees (for medium-rare), 30 to 35 minutes; let cool.
  2. In a small container, combine sour cream and horseradish; season with salt and pepper. If preparing this recipe in advance, see storage instructions, below.
  3. Serve: If stored in refrigerator, bring beef and horseradish cream to room temperature. To make salad, toss watercress with vinegar and remaining tablespoon oil; season with salt and pepper. Thinly slice beef, and place on each of four bread slices; top with horseradish cream. Serve with watercress salad.

Grilled Ham and Cheese with Pineapple



2 -slices sandwich bread
2- slices Swiss cheese
2 oz thinly sliced ham
2 thin rounds pineapple
3 fresh basil leaves
1 Tbsp butter


  1. Layer 1 slice sandwich bread with 1 slice Swiss cheese, ham, pineapple, fresh basil, and another slice of cheese; top with bread.
  2. In a skillet over medium-low, melt butter. Add sandwich. Cover; cook until golden, 2 to 3 minutes.
  3. Flip; cook, covered, until cheese is melted.


Sesame Shrimp and Noodles


2 oz thin spaghetti
2 Tbsp orange marmalade
1 Tbsp soy sauce
1 Tbsp toasted sesame oil
1/2 tsp red-wine vinegar
1/4 tsp ground ginger
6 oz medium shrimp
1 small yellow bell pepper, cut into 1/4-inch strips
2 scallions, thinly sliced
salt and pepper
  1. In a medium pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain; return to pot.
  2. Meanwhile, in a medium bowl, whisk together marmalade, soy sauce, oil, vinegar, and ginger. Season with salt and pepper. Add shrimp, bell pepper, and scallions; toss to combine. Transfer to a rimmed (or toaster-oven) baking sheet, and spread in a single layer.
  3. Heat broiler (or toaster oven). Broil, 4 inches from heat source, until shrimp are opaque throughout, about 3 minutes. Transfer contents of baking sheet to pot; toss with pasta to combine.


Zombie

1½ oz brown rum

¾ oz dark Jamaican rum

¾ oz light rum
1 oz lime juice
¾ oz pineapple juice
¾ oz papaya juice
¼ oz simple syrup
1 dash Angostura bitters
¼ oz 151 rum





  1. Shake all but 151 over ice and strain into a chilled tumbler or hurricane glass filled with ice. 
  2. Float 151 on top and garnish with a maraschino cherry and a pineapple wedge.


Stinger





1 oz cognac

1 oz crème de menthe





  1. Put all ingredients in mixing glass. Shake briskly. 
  2. Select brandy snifter. Pour into glass.


Negroni





1 oz gin

1 oz sweet vermouth
1 oz Campari






  1. Shake over ice, strain into a chilled cocktail glass, and garnish with orange wheel.




Sunday, September 8, 2013

How about a Luau from Florida

Ok leaving on a jet plane, except I'll know when I'll be back again.  But in the meantime as the stress of the daily grind leaves my body, the thoughts, or should I say the creative juices have begun to to creep back in. 


So I may not have flown to the farthest western region of the US (aka Hawaii).  I thought on the plane ride to the most southern point of New York (aka Florida).  I night come up with a treat, a backyard luau, that no matter where you are you can treat your family and friends to some of that aloha spirit.





Grilled Mahi Mahi with Tropical Fruit Salsa


3/4 cup Teriyaki sauce
2 Tbsp sherry,  rice wine or pineapple juice

2 garlic cloves
8- 6 oz  Mahi Mahi fillets

Salsa:
1 medium mango, peeled and diced
1 cup chopped seeded peeled papaya
3/4 cup chopped green pepper
1/2 cup cubed fresh pineapple
1/2 medium red onion, chopped
1/4 cup minced fresh cilantro
1/4 cup minced fresh mint
1 tablespoon chopped seeded jalapeno pepper
1 Tbsp lime juice
1 Tbsp lemon juice
1/2 tsp crushed red pepper flakes


  1. In a large resealable plastic bag, combine the teriyaki sauce, sherry or pineapple juice and garlic; add mahi mahi. Seal bag and turn to coat; refrigerate for 30 minutes.
  2. Meanwhile, in a large bowl, combine the salsa ingredients. Cover and refrigerate until serving.
  3. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  4. Grill mahi mahi, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa. 



Grilled Shrimp on Rosemary Skewers


8 fresh rosemary sprigs, approximately 6 inches long

1/2 cup orange marmalade
1/2 cup flaked coconut, chopped
1/4 tsp crushed red pepper flakes
1/4 tsp fresh rosemary, minced 
1-1/2 lbs large shrimp (raw), peeled and deveined

  1. Soak rosemary sprigs in water for 30 minutes. In a small bowl, combine the marmalade, coconut, pepper flakes and minced rosemary; then set aside 1/4 cup for sauce.
  2. Thread shrimp onto rosemary sprigs. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  3. Grill, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes or until shrimp turn pink, turning once and basting occasionally with remaining marmalade mixture. Serve with sauce.


Kona Coffee Rubbed Ribeyes with 
Hawaiian Salt


4- 1 lb  Ribeye steaks 

2 Tbsp finely ground Kona Coffee (or what coffee you have on hand)
1 Tbsp brown sugar
2 tsp Hawaiian Pink or Kosher Salt
1 tsp smoked paprika
1/8 tsp cayenne pepper
Freshly ground black pepper
1-2 Tbsp olive oil


  1. Combine the coffee, brown sugar, salt, paprika, cayenne and black peppers in a small bowl.
  2. Dry steaks and sprinkle 1 Tbsp of the coffee rub onto each side of the steaks. Place on a plate and cover with plastic wrap. Refrigerate for 30 minutes up to 4 hours.
  3. Remove steaks and bring to room temperature, about 15 minutes. Heat a BBQ grill to high for 10 minutes. Clean grill and with oil. Lower heat to medium high. 
  4. Lightly drizzle the steaks on both sides with the oil, place the steaks on the grill and bring the temperature down to medium high. Cook 5 minutes per side, turning the beef 90 degrees every 2 1/2 minutes for grill marks and to caramelize the rub crust. 
  5. Keep the lid closed until last 2-3 minutes after you have turned the steaks. When the steaks are cooked remove them from from the grill and let them rest for 5 minutes. Slice in 1/2 inch thick strips and serve.

Macadamia Nut Couscous 



1/4 cup onion(sweet like Maui or Vidalia), chopped
1 clove garlic, chopped
1 cup chicken broth
1 cup passion fruit juice 
1/2 cup orange marmalade
1 Tbsp Worcestershire sauce
1 Tbsp fresh ginger root, minced
Dash of cayenne pepper
1-10oz package couscous 
1 tsp orange peel, grated
1/2 cup macadamia nuts, chopped
1/2 cup dried cranberries 
3 Tbsp parsley, minced
3 scallions, sliced

1. In a large saucepan, sauté onion and garlic in oil for  two minutes or until tender.  Add the broth, juice, marmalade, Worcestershire sauce, ginger and cayenne.  Bring to a boil; stir in couscous and orange peel.  

2. Cover and remover from heat; let stand for 10 minutes.  Stir in the macadamia nuts, cranberries, parsley and shallots.



Friday, August 2, 2013

What are you cooking this weekend?

Since summer is here everyone wants to be outside, so why not take the cooking there as well.  Lets face it the best part of grilling is there are so many different recipes to be tried. So whether you cook with charcoal, or gas grill, or even both, once it's hot you are ready to go.  of course then you sit and ponder the thought of what to try, meat poultry or fish, better yet what veggie like corn, eggplant and tomatoes. 



I find the simplest way to grill the freshest ingredients is really with some olive oil fresh ground pepper, and a sprinkling of kosher salt, that will turn yellow squash, zucchini and eggplant into something special, drizzle with some balsamic vinegar ( or if you can find balsamic glaze) and you are good to go.

A very simple grilled side dish/salad. Just brush thick slices or wedges of fennel bulbs with olive oil, sprinkle with a little salt and pepper, the grill over not-too-high heat. Place cut wedges on grill each cut-side. Place fennel on a bed of arugula, squeeze grilled oranges over top, reserve a wedge or 2 for garnish with fennel fronds.

Grilled spice rubbed carrots. This is very simple if you can find true baby carrots, or just use small or mini ones.  Peel the carrots if you need to, then roll them in a mixture of cumin, salt, pepper and brown sugar. Char, then move them away from direct heat and cover the grill until carrots are tender.



Grilled tomatoes. You simply need any size of a nice ripe tomato. Drizzle with olive oil, sprinkle with salt and pepper, grill until charred then serve with fresh mozzarella,some torn fresh basil and grilled bread.

How is this one? Grilled guacamole, another very simple recipe.  Simply halve and pit avocados,  brush with olive oil lightly, give them a   light char them, scoop out the flesh. Brush some thick red onion slices with olive oil,give another light char and then chop.  In a bowl combine, add tomatoes, lime, garlic and spices if you like. Yum!

Grilled Swordfish with Heirloom Tomatoes


4- 4-oz swordfish steaks
1/4 cup olive oil, plus more for drizzling
1 garlic clove, minced
2 cups halved cherry or grape heirloom tomatoes(if you can’t find heirloom, any mix of cherry or grape tomato can be substituted)
1/4 cup fresh whole oregano leaves
kosher salt and freshly cracked black pepper


  1. Preheat grill pan to medium-high heat; brush olive oil on grates. Using paper towels pat each swordfish steak dry; drizzle each side with olive oil, set aside. In a large bowl combine 1/4 cup of the olive oil, garlic and tomatoes; toss to coat.
  2. Season each side of swordfish with salt and pepper. Place swordfish steaks on grill pan; cook 4 minutes each side, turning 1/4 turn half way through cooking to create cross hatch grill marks.
  3. Meanwhile, place tomato mixture on another section of the grill pan; season with salt and pepper. Cook 3 to 4 minutes, or until lightly charred. Transfer cooked tomatoes to a clean bowl. Fold in oregano and season with salt and pepper to taste; set aside. Spoon tomato mixture over swordfish steaks and drizzle with olive oil; serve warm.




Simple Lemon Grilled Chicken


4 bone-in split chicken breasts

Juice of 5 medium lemons

1 cup olive oil, or more as needed


zest of 2 lemons


Kosher salt


4 garlic cloves, peeled and smashed


1 pinch cayenne pepper





  1. In a large bowl combine the lemon juice, zest, salt, garlic and cayenne. Pour the olive oil in while whisking to emulsify the marinade. Whisk it very thoroughly until it becomes almost liquid. Pour the liquid into a large zip close bag. Add the chicken breasts, seal the bag well and swish the marinade all around the meat. 
  2. Store the chicken in the fridge until it you are ready to grill. It tastes best if allowed to marinate for at least 4 hours, but they can marinate for up to 24 hours in the fridge if you need to make it ahead of time.
  3. Light the grill to medium flame, discard the marinade and grill the chicken until cooked through. Enjoy!





Flank Steak with Cilantro-Almond Pesto


3/4 cup fresh cilantro
2 Tbsp slivered almonds, toasted
1 Tbsp chopped seeded jalapeño pepper
1/8 tsp salt
1/8 tsp black pepper
1 garlic clove, chopped
3 Tbsp plain fat-free yogurt
1 1/2 tsp fresh lime juice
1 lb flank steak, trimmed 
Cilantro sprigs (optional)



  1. Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.
  2. Grill steak 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak with pesto. Garnish with cilantro sprigs, if desired.




Grilled Stuffed Portobello Mushrooms 




2/3 cup chopped plum tomato
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
1 tsp olive oil, divided
1/2 tsp finely chopped fresh or 1/8 tsp dried rosemary
1/8 tsp coarsely ground black pepper
1 garlic clove, crushed
4 (5-inch) portobello mushroom caps
2 Tbsp fresh lemon juice
2 tsp low-sodium soy sauce
Cooking spray
2 tsp minced fresh parsley



  1. Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
  2. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. 
  3. 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.
  4. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.


Note: 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.



Grilled Teriyaki Shrimp Kebabs


Sauce:
1/4 cup low-sodium teriyaki sauce
1 Tbsp sesame seeds, toasted
Kebabs:
48 large peeled and deveined shrimp (approx 1-1/2 lbs)
32- 1-inch cubed pieces fresh pineapple 
1 medium red onion, cut into 8 wedges
Cooking spray


  1. Prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl. 
  2. Prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. 
  3. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.

I hope you find some inspiration here and get out there and start grilling.  Try something a little different change it up from the ordinary and see what happens.  Well until next time, have a great day enjoy life's little pleasures.

Looking for other food Ideas check out my other blog http://cherylsrecipejourney.blogspot.com/