Category Archives: BBQ

BBQ Vegetable Chicken Kebabs

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We had a few days of humid and rainy weather so the BBQ has been out of commission most the week. However who can pass up a good Chicken Kebab?

It is such a simple meal to put together. As I have stated on many occasion I love the natural flavors of vegetables. This certainly hasn’t always been the case, but it is amazing how the pallet can change. Once a junk food, fast food and greasy food addict, I now find myself fully satisfied by natural healthy food. I love the absence of the groggy feeling that always came from the overindulgence of high fat processed items. I have grown to love the lack of hangovers and withdrawals from my life.

This morning I woke up and got homework completed, cooked breakfast, and did some research regarding the Jehovah Witness view of creation and the age of the earth. My husband and I had a conversation about this topic yesterday, and I needed to go searching for the proper information to help sway his opinion. It seems that he was under the misinformation that Jehovah Witnesses do not believe in the scientific evidence that the earth dates back as much as 4 billion years. So I had to find out for my self, and to my joy, in the publication Was Life Created it is stated that geologists have shown that the earth is 4 billion years old and astronomers have formulated that the universe may be as much as 15 billion years old and that this does not contradict Genesis because it is an indeterminate amount of time that the creative days took. Fundamentalist Christians believe that the creation days were literal 24 hour days, however there is no foundation for this. Moses referred to all 6 creative days as one day, and even when Jehovah called the time of light day and the time of dark night, this indicates that the term day is relative to different periods of lengths of time.

It seems that I have managed to poke a small hole in my husbands theory that he already knows all the answers that they are going to give him, and that they don’t agree with his view.  I must have been visibly overjoyed and full of energy because my husband asked if I had gotten into his coffee and was high on caffeine. This was not the case, I was just full of joy and a spiritual contentment. I hope that over time I can begin to inch through some of the things he is so convinced that he has to fight against. At least this is one we can mark off the list.

However back to my Kebabs, I used a combination of mushroom, onion, sweet mini bell peppers, and boneless skinless chicken tender pieces. The chicken tenders were marinated in greek yogurt, garlic powder and dill. Cut all the veggies and chicken into about 1 inch cubes and skewer alternating items leaving space for even cooking.

 

 

Grill the skewers on a hot BBQ until the vegetables have a lovely char and the chicken tender cubes are cooked all the way through.

 

 

 

More BBQ Fun!

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Here in Louisiana we are having exceptionally nice weather! It has not yet passed into the miserable humid weather, that we all know is on the cusp of rearing it’s ugly head! it was a clear and breezy 75 degrees today. This of course means another excelent day to fire up the grill! 

Tonight we had a wonderful dinner of grilled beef chuck eye steak and corn on the cob! It is a wonderful time of year for corn on the cob, and at the Winn-Dixie we picked up corn cobs for 10 for $3.00. The chuck eye steak is one of my favorites on the grill. I always pick out one with a great marbling of fat, which results in a wonderfully tender steak. 

The Hubby just goes with a simple salt and peppered steak for the grill, whereas   I enjoy a marinade of Mr. Spice Garlic Steak Sauce and liquid smoke. 

No salt, no fat, no refined sugar, no cholesterol, gluten free, and wheat free. 
 
 
Nutrition Facts:
Serving size: 1 tbsp
Servings per container: 20
Calories: 20
Total fat: 0
Cholesterol: 0
Sodium: 0
Potassium: 200mg
Total carbohydrate: 4g
Protein: 0
For the Corn on the cob, we made an unsalted butter mixture that consisted of 2 tbsp of unsalted butter, rosemary, dill and cilantro. You can mix whatever herbs in the unsalted butter you like. It all depends on your flavor pallet. We use different combinations all the time. We prefer to grill the corn in it’s own husk. To do this all you have to do is peal back the husk, and clean out the husk stringy inside. Make sure to leave the outer husk attached to the corn cob. Rub 1 tbsp of the unsalted butter mix on the corn cob, and re-cover the cob with the, still attached, outer husk. 
After firing up the grill, or heating the coals if you use a charcoal BBQ as we do, place the corn on the grill first. The corn cobs will take about 20 min to cook. To get an even grill on them turn a quarter turn approximately every 5 minutes.
About half way through the corns cooking time, you should place the steaks on the grill. For a nice rare to medium rare you will only need to cook the steak for approximately 5 minutes per side. Turning once during grilling. 
The hubby also made dill hassle-beck potatoes and harm cheesy Hawaiian rolls to accompany the meal. Not that we needed all of it, I saved more than half of the steak and the potato for tomorrows breakfast. 

Low Sodium Hamburgers

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It is a wonderfully beautiful day here in Louisiana, perfect for the BBQ! We were sitting around this afternoon watching the Food Network and had the urge for hamburgers. So away to the kitchen and hamburgers we made to satisfy the craving.

I love grilled hamburgers with lots of flavor. Some people don’t like burgers with lots of spices and additives. Some people see it as more “meatloaf” than standard hamburger. For me, the more spices the better!

Ingredients

1 lb Ground Beef

1/4 cup Panko

1 tbsp Horseradish mustard

1/2 tbsp Worcestershire sauce

1 tbsp Onion flakes

1 tsp Chili flakes

1/2 tbsp Garlic powder

1 egg

DIRECTIONS

This is super easy, Mix all spices, panko and egg into ground beef until thoroughly combined. I prefer to cover and place in the refrigerator for about an hour to let the flavors merry together. This will make a much more flavorful burger.

Form meat into patties, the mix makes 4 approx 4oz burgers. Grill or skillet cook the burger to the desired temperature. **Tip – to keep the burger patties from shrinking too much, create a divot in the patty with your thumb to prevent shrinking too much. (not sure why this works but it does:)

I splurged just a bit and used onion buns for my burger. They have 310 mg of sodium in each bun, but they taste so good I just really wanted to have one for a change. Since the burger buns only have 99mg of sodium the whole thing with a slice of swiss cheese added amounts to less than 500 mg for the entire burger. We also grilled red onion slices and baby bella mushroom slices, and topped the burger with tomato slices and slices No Salt dill pickles.