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Carrian Cheney of Oh, Sweet Basil is a blogger, wife and mother who believes in the power of home-cooked food and gathering at the dinner table to improve her family’s minds, bodies and spirits. Carrian is not only a fantastic cook and long-time fan of Hamilton Beach, but strives to inspire families to reconnect through food. She can be found on Facebook,TwitterInstagram and Pinterest.

Grilled Steak Kabobs on the @hamiltonbeach Searing Grill - recipe from @ohsweetbasil on Everyday Good Thinking

Hi everyone! I’m Carrian, and I am visiting again fromOh Sweet Basil. When we heard Hamilton Beach was putting out a new indoor grill this summer, I wanted one ASAP! In Utah, it can still be snowing clear into June which is totally not my favorite thing in the world. But, I also love (in fact, our whole family looooooves) grilled food, and an indoor grill brings the goodness all year round without having to fire up a grill outside. It works amazingly and leaves beautiful grill marks.

Grilled Steak Kabobs on the @hamiltonbeach Searing Grill - recipe from @ohsweetbasil on Everyday Good Thinking

We have always “cooked” with our kids, but as our oldest turned eight, we decided a new indoor grill would let her help out with actual cooking. I almost had a heart attack, but it actually ended up being awesome. I got started with slicing the flank steak into strips while I let her dump ingredients for a marinade into a dish and whisk them together. I tossed in the meat and covered the dish with plastic wrap. This is my favorite marinade and thankfully you can let it rest in the fridge for 10 minutes or up to an entire day and both produce really flavorful meat. We opted for two hours, and in the last 20 minutes, we let the skewers soak in water.

Grilled Steak Kabobs on the @hamiltonbeach Searing Grill - recipe from @ohsweetbasil on Everyday Good Thinking

Next, I pierced the meat onto the skewer and threaded it back and forth until it was all on. Then, I pushed it to the end of the skewer and added a pepper before starting the next piece. I repeated until everything was used and then I carefully taught our 8 year old to hold onto one end and place it on the grill which we had heated to “sear”. She did an awesome job.

Grilled Steak Kabobs on the @hamiltonbeach Searing Grill - recipe from @ohsweetbasil on Everyday Good Thinking

I have to admit, it was nice to have the help and spend time together, but I cannot even tell you how awesome my daughter felt because she cooked the kabobs by herself. Turning them on the grill was a tad tricky for her, but with tongs and a little practice we ended up with pretty darn good-looking kabobs. The grill stayed the same temperature the whole time and the cleanup was easy thanks to the removable plate.

I actually ended up seeing the Hamilton Beach crew at a conference a week later, and I couldn’t stop raving about how awesome these kabobs were and how great this grill is. So, I’m hoping you’ll try it and maybe let the kids get involved, too. You never know, they could end up having a passion for food and be cooking for you one day!

Grilled Steak Kabobs on the @hamiltonbeach Searing Grill - recipe from @ohsweetbasil on Everyday Good Thinking


Searing Grill Steak Kabobs
SERVES: 4

Ingredients
1 each orange, red and yellow bell pepper, cut in large pieces
1/3 cup olive oil
2 cloves garlic, minced
2 teaspoons chopped fresh basil
2 Tablespoons packed brown sugar
2 teaspoons white balsamic vinegar
Juice of one medium lime
2-3 lb flank steak, sliced thin
Wooden skewers
Lime for serving
Instructions
Whisk together the marinade in a glass baking dish and add the meat strips. Cover with plastic wrap and allow to marinate for 10 minutes or up to 24 hours.
Soak the wooden skewers in water for 20 minutes.
Heat the grill to SEAR and then thread the meat, one piece at a time, onto the skewer. Alternate with peppers until you have filled the skewer. Stretch the meat out a little to promote even cooking as seen in the photos.
Grill for 3-5 minutes on one side, flip and grill for another 3-5 minutes depending on how done you like your meat. Squeeze a little fresh lime and enjoy!
Everyday Good Thinking http://everydaygoodthinking.com/

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 Hamilton Beach Searing Grill @hamiltonbeach

The high temperature of the Searing Grill makes it possible to get outdoor flavor indoors. Plus, the hood, grill plate and tray are removable, making cleanup a breeze.



Slow Cooker Enchilada Rice Bowl from guest blogger @OhSweetBasil on Everyday Good Thinking, the official blog of @HamiltonBeach

Carrian Cheney of Oh, Sweet Basil is a blogger, wife and mother who believes in the power of home-cooked food and gathering at the dinner table to improve her family’s minds, bodies and spirits. Carrian is not only a fantastic cook and long-time fan of Hamilton Beach, but strives to inspire families to reconnect through food. She can be found on Facebook, Twitter, Instagram and Pinterest.

Slow Cooker Enchilada Rice Bowl from guest blogger @OhSweetBasil on Everyday Good Thinking, the official blog of @HamiltonBeach

 

Hi everyone! I’m Carrian and I am from the blog, Oh Sweet Basil. My family and I love to get into the kitchen and cook together. (In fact, I’ve got a bowl full of churro pretzels waiting to be photographed right now!) My husband Cade and I run the site together where we talk a lot about food, with a little health, fitness and lifestyle mixed in. Almost everything in our kitchen is from Hamilton Beach so we just knew we had to do a little recipe for our friends there.

Slow Cooker Enchilada Rice Bowl from guest blogger @OhSweetBasil on Everyday Good Thinking, the official blog of @HamiltonBeach

 

This particular recipe came out of sheer desperation. Maybe I shouldn’t admit that I was totally done with my kids and their whining at dinner, but we are all about real life, so I’m just going to give it to you straight.

Slow Cooker Enchilada Rice Bowl from guest blogger @OhSweetBasil on Everyday Good Thinking, the official blog of @HamiltonBeach

 

Both of our girls have been picky eaters. That’s not exactly the most fun thing for a food blogger, as I constantly want to try new things. Our oldest daughter is almost eight, so we buckled down and solved her picky eating issues years ago. Sometimes, I can still see a little disappointment in her face when I serve dinner (chicken is strangely not her favorite, yet she will eat bok choy and hummus all day long), but she knows the rule: we eat what’s prepared.

Slow Cooker Enchilada Rice Bowl from guest blogger @OhSweetBasil on Everyday Good Thinking, the official blog of @HamiltonBeach

 

The little one is three, and we had finally gotten her over the picky eating thing only for it to raise its ugly head again this past month. Ugh! Who knew meal time could be so exhausting! And you know what? I totally deserve it because I was the pickiest eater growing up. But, in an effort to help meal time be more successful, I’ve been using something she does enjoy as a constant ingredient, and then changing the meal around it. She loves pork, so I started thinking up easy dinners that would use pork and still introduce her to new foods and textures.

Slow Cooker Enchilada Rice Bowl from guest blogger @OhSweetBasil on Everyday Good Thinking, the official blog of @HamiltonBeach

 

That’s where the rice bowl came in. I knew I could keep the flavors pretty easy-going, but still allow us adults to add to the dish and make it a little more awesome. We added peppers, cheese, and pico de gallo while she kept hers the pork and rice. Then, she has to try a bite of the peppers, as that’s our rule. And that’s ok with me. The rice is a favorite recipe on my site, cilantro lime rice, and it’s helping her to slowly try new things. Anyone else singing Daniel Tiger? “Try new things ‘cause it might taste gooood.

Slow Cooker Enchilada Rice Bowl from guest blogger @OhSweetBasil on Everyday Good Thinking, the official blog of @HamiltonBeach

 


Enchilada Rice Bowls

Ingredients
2-3 lb pork shoulder, boneless
1 roasted garlic enchilada sauce packet
1 ½ cups brown sugar
sautéed peppers
Colby-Jack cheese, shredded
pico de gallo
lime, for serving
Instructions
Place the pork in a slow cooker. In a small bowl, whisk together the sauce and brown sugar and pour over the meat.
Cook on LOW for 8 hours, shredding the meat after 7 hours, then allowing to continue cooking.
In a bowl, add the rice, pork, and peppers and top with cheese. Place under a broiler and melt the cheese, then top with pico de gallo.
Everyday Good Thinking http://everydaygoodthinking.com/

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Text, photos and recipe by Carrian Cheney.