Tag Archives: vegetables

Grilled Rosemary-Skewered Vegetable Kabobs

Try something a little lighter on the grill this weekend. Instead of going for the same old standbys, try celebrating summer’s vegetable bounty by grilling up the most plentiful plants in the garden.

Grilled Rosemary-Skewered Vegetable Kabobs

Zucchini, yellow squash, tomatoes and rosemary are all over the place this time of year, and we created a fun way to grill them. Slice them thin and place them in a quick marinade before threading the strips onto a skewer of rosemary sprigs. The rosemary smokes on the grill, creating a fantastic aroma and flavor that works its way into the veggies from the inside out.

Grilled Rosemary-Skewered Vegetable Kabobs

So, next time you’re firing up the grill and you have some extra summer veggies sitting around, make the best of it, and fire up these quick-marinated kabobs that smell and taste incredible. They are great on their own or alongside a salad, steak or piece of grilled chicken.

Grilled Rosemary-Skewered Vegetable Kabobs

 


Grilled Rosemary-Skewered Vegetable Kabobs
SERVES: 4

Marinade
1/2 cup balsamic vinegar
2 tablespoons olive oil
1 (4-inch) sprig fresh rosemary, leaves chopped
1 clove garlic, minced
1/2 teaspoon salt
Cracked black pepper
Vegetables
1 container (10.5 ounces) grape tomatoes
2 large zucchini squash, sliced 1/4-inch thick
2 large yellow squash, sliced 1/4-inch thick
8 (6 to 8-inches each) sprigs fresh rosemary
Instructions
Place marinade ingredients into a large resealable plastic bag. Add all vegetables except rosemary sprigs. Seal bag and shake until vegetables are coated.
Marinate 15 minutes.
Preheat grill to MEDIUM-HIGH heat or GRILL ZONE (ORANGE).
Drain vegetables; discard marinade.
Strip bottom half of rosemary sprigs to use as skewers. Thread vegetables onto skewers.
Fold a strip of heavy duty foil the width of leafy ends of the rosemary skewers. Place foil strip on the grill. Place skewers on the grill so rosemary leaves are on the foil and vegetables are directly on the grill grates.
Grill 6 to 8 minutes, turning once, until vegetables are browned and tender.
Notes
Use the woody end of the rosemary sprig as the pointed end of the skewer. If vegetables do not thread easily, make a starting hole with a wooden skewer or knife.
If desired, reserve vegetable marinade and use as dressing for mixed baby greens to serve alongside kabobs.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

I'd love to have one of these indoor or outdoor grills from Hamilton Beach!With top-of-the-line features such as porcelain-coated, cast iron cooking grates and oversized temperature gauges, Hamilton Beach grills are built to perform. Enjoy the compliments you get from family and friends every time you fire up the grill.

But restaurant-quality results don’t have to come from a steakhouse. Instead, they can start at home with an indoor grill that does what most grills can’t: keep meat tender and juicy without overcooking it.



Sweet and Spicy Beef and Vegetable KabobsPhilia Kelnhofer is the blogger behind Sweet Phi. She’s all about making dinner time a little easier through simple recipes, how-tos and step-by-step instructions. She lives in Milwaukee, WI with her husband/taste tester Nick and dog Clover, where they enjoy trying new cheeses and experimenting with new ingredients. You can find Philea on Facebook, Google+, Pinterest and Instagram.

Sweet and Spicy Beef and Vegetable Kabobs

These sweet and spicy beef and vegetable kabobs are made using a Hamilton Beach Searing Grill, and are a super tasty kabob that is easy to make indoors while having beautiful outdoor grilled flavors!

Sweet and Spicy Beef and Vegetable Kabobs

Hi there, I’m Phi (pronounced like ‘fee’), the food and lifestyle blogger behind the Sweetphi blog where I share simple sweet and savory recipes. I show readers how to create delicious meals that don’t use a million ingredients or that take hours to make.

Sweet and Spicy Beef and Vegetable Kabobs

I live in Milwaukee, WI where we have very interesting weather. One second it will be pouring rain, the next it will be blinding sunlight. And while I love all the flavors that come from grilling outside, sometimes that it just not a reality because of the weather. Not to mention, the last thing I want to do after a long day of work is set up the grill sometimes.

Sweet and Spicy Beef and Vegetable Kabobs

Enter the Hamilton Beach Searing Grill. This indoor grill is nothing short of amazing. It is small and fits on your counter, but there is nothing small about the amazing seared flavor it gives to food grilled on it. Food made using the Searing Grill actually tastes like it was made using an outdoor grill, and because the temperature gets so high, it leaves those beautiful charred grill marks!

Sweet and Spicy Beef and Vegetable Kabobs

As soon as I saw the box, I had a hankering for some grilled beef and vegetables. It was meant to be, because as I was making this recipe it was pouring rain outside, so it was the perfect opportunity to give the searing grill a test run.

Sweet and Spicy Beef and Vegetable Kabobs

I like to make a very simple marinade that has a hint of sweetness and a hint of spice to really elevate the meat. The marinade I make only has five ingredients, but don’t let the simplicity fool you, the bold marinated sweet and spicy beef kabobs flavor is nothing is amazing.

Sweet and Spicy Beef and Vegetable Kabobs

Kabobs are one of my favorite things to make. I love loading up meat and veggies and making different combinations. They’re customizable to what you like and what you have on hand. For the spring and summer, I like making beef kabobs with cherry tomatoes, red peppers, mushroom and red onion. Again, super simple (just like the marinade) but when combined…delish! I also like using beef because the cook time is super short. These kabobs were grilled and done in 15 minutes!

Sweet and Spicy Beef and Vegetable Kabobs

Next time you’re looking for a delicious grilled meal, look no further than these sweet and spicy beef and vegetable kabobs!

Sweet and Spicy Beef and Vegetable Kabobs


Sweet and Spicy Beef and Vegetable Kabobs
SERVES: 4

Marinade
¼ cup extra virgin olive oil
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
½ teaspoon crushed red pepper flakes
1 teaspoon garlic salt
Kabobs
1 pound beef sirloin, chopped into 1-inch cubes
1 red bell pepper, chopped into 1-inch cubes
1 red onion, halved, then sliced into 1-inch chunks
1 cup cherry tomatoes
½ cup button mushrooms, whole (about 8-10 small mushrooms)
4 large or 8 small metal skewers
Instructions
Start by combining all the ingredients for the marinade in a large bowl (olive oil, brown sugar, balsamic vinegar, crushed red pepper flakes and garlic salt) and whisk.
Cut the beef into inch size cubes and place into the marinade.
Cut peppers and onion and put them in the marinade, put the cherry tomatoes and mushrooms in the marinade and stir to combine so that marinade is covering all the vegetables. Let marinate for 15 minutes, or overnight (with plastic wrap covering in the fridge if marinating overnight).
Turn searing grill to SEAR setting.
Take a skewer and arrange marinated beef and vegetables in alternating order on the skewer. (I like to start with beef and then do onion, pepper, tomato, beef, mushroom, pepper, onion, beef, etc.) Repeat until skewers are full and all meat and vegetables are used.
Place skewers on the searing grill and close the lid. Let grill for 5 minutes, then with tongs flip the kabob, cook for another 5 minutes. Flip, and cook for another 5 minutes.
Remove from grill and let sit rest/cool on a plate for 5 minutes before serving.
Notes
Allow about 20 minutes of kabob prep time for this recipe.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

 



How to Make & Use Creative Summer Pestos

Many of us are growing small windowsill or container herb gardens this summer. We started a few small plantings on Earth Day in old coffee cans, and now, they are growing strong in the summer sun. The strongest of our herb plants, by far, seems to be the basil, which is known for its ability to grow quickly in warm, sunny areas. We can hardly consume it fast enough before it begins to flower and we must quickly trim it back so it doesn’t lose its luster.

Learn all about basil and get our traditional Basil Pesto recipe in Food Focus: Basil.

How to Make & Use Creative Summer Pestos

To make good and quick use of our generous renewable resource, we have been making a lot of small-batch pestos in unique flavors and varieties with our powerful little food chopper. If the basil is ever not flowing freely, we borrow from some of our other windowsill greens and try new combinations. We experiment with whatever is on hand, such as arugula and macadamia nuts, and find unique combinations we end up loving. The small food chopper bowl makes experimenting with different flavors fun because it’s compact and easy to clean, so we can quickly go from one batch to another.

How to Make & Use Creative Summer Pestos

These creative summer pestos are delicious as pasta sauces, sandwich spreads or mixed in as compound butters. They are delicious spread on grilled corn, chicken or fish and can be added to dressings or marinades. Use a brush to spread the pesto over freshly baked rolls or breads or use it as pizza sauce with fresh mozzarella and sausage. They would even be tasty mixed in with cream cheese to top off a breakfast bagel.

How to Make & Use Creative Summer Pestos

There are a hundred and one ways to use pesto, so I’m sure we could come up with more. If you live in the neighborhood, you might even end up with a jar as a hostess gift for the next cookout. See you then!

Tell us your favorite way to make and use summer pesto in the comments below.

How to Make & Use Creative Summer Pestos


Small Batch Sun-dried Tomato Pesto
SERVES: 2

For a larger batch, multiply ingredients and follow directions as written in a larger food processor.
Ingredients
1 cup fresh basil leaves
1/4 cup pine nuts
1/4 cup olive oil
1/4 cup grated Parmesan cheese
3 tablespoons chopped sun-dried tomatoes
1 garlic clove
1/8 teaspoon salt
Instructions
In food chopper bowl, add basil, pine nuts, olive oil, Parmesan cheese, sun-dried tomatoes, garlic and salt.
Cover and blend until almost pureed.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

How to Make & Use Creative Summer Pestos


Small Batch Arugula-Macadamia Pesto
SERVES: 2

For a larger batch, multiply ingredients and follow directions as indicated, using a larger food processor.
Ingredients
1 cup fresh arugula leaves
1/4 cup macadamia nuts
1/4 cup olive oil
1/4 cup grated Parmesan cheese
1 garlic clove
1/8 teaspoon salt
Instructions
In food chopper bowl, add arugula, macadamia nuts, olive oil, Parmesan cheese, garlic and salt.
Cover and blend until almost pureed.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

How to Make & Use Creative Summer Pestos


Small Batch Creamy Pesto
SERVES: 2

For a larger batch, multiply ingredients and follow directions as indicated, using a larger food processor.
Ingredients
1 cup fresh basil leaves
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
2 tablespoons heavy cream
2 tablespoons olive oil
1 garlic clove
1/8 teaspoon salt
Instructions
In food chopper bowl, add basil, pine nuts, Parmesan cheese, heavy cream, olive oil, garlic and salt.
Cover and blend until almost pureed.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

Compact, affordable electrics chop and mince in a flash.

72860 food chopper processorHamilton Beach® Food Choppers speed food prep by handling the chopping, mincing and mixing for you. Don’t let the compact, lightweight design fool you. These popular food choppers are powerful enough to take on onions, herbs, nut, garlic and more. You can even use these food choppers to puree sauces and baby food. Hamilton Beach® Food Choppers‘ stainless steel chopping blades provide powerful, reliable results. Plus, they’re easy to use and clean — the bowl, lid and chopping blade are dishwasher safe, and the hideaway cord cuts countertop clutter.

How to Make & Use Creative Summer Pestos



How to Make Quick and Easy Refrigerator Bread and Butter Pickles from Everyday Good Thinking, the official blog of @hamiltonbeach

In early summer, everyone’s gardens and market bags are overflowing with fresh cucumbers. It seems this time of year is known for finding ways to use them up or creatively give them away. So what can you make with extra cucumbers before they go bad? One of our favorite ways to get through the excess is these quick and easy refrigerator pickles.

Just a few turns of the food processor blades make quick work of an otherwise lengthy slicing task, so the cucumbers can start pickling right away.

How to Make Quick and Easy Refrigerator Bread and Butter Pickles from Everyday Good Thinking, the official blog of @hamiltonbeach

This recipe is for bread and butter pickles with a bit of spice from red pepper flakes, but you can easily use the same method to prepare dill pickles, spicy habañero pickles or salt and pepper pickles. If you like the way they turn out, remember this recipe come July, because it works with zucchini and squash as well.

How to Make Quick and Easy Refrigerator Bread and Butter Pickles from Everyday Good Thinking, the official blog of @hamiltonbeach


Spicy Refrigerator Bread and Butter Pickles
SERVES: 32

This easy pickle recipe is great for using up an excess supply of summer cucumbers, and it takes no time at all with the help of a food processor for slicing. Be sure to have 8 (8 ounce) sterilized canning jars ready to go when you begin this recipe.
Ingredients
6 medium cucumbers
2 1/4 cups apple cider vinegar
1 cup sugar
1 cup packed light brown sugar
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 teaspoon dried red pepper flakes
1 1/2 teaspoons salt
1/2 teaspoon cracked black pepper
Instructions
Using slicing blade, with food processor running, add one cucumber to food chute. Process until completely sliced. Repeat process with remaining cucumbers.
Divide sliced cucumbers between 8 (8 ounce) jelly jars.
In a medium saucepan over medium heat, bring vinegar, sugar, brown sugar, coriander seeds, mustard seeds, dried red pepper flakes, salt and pepper to a rolling boil.
Stir and pour vinegar mixture evenly between jars. Let stand 1 hour or until room temperature. Cover with lids.
Refrigerate up to 3 months.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print

70725 - stack n snap food processorWhether you are cooking for two or prepping a large family meal, the Hamilton Beach® Stack & Snap™ 12 Cup Food Processor takes the guesswork out of food processing with a simple function guide that shows you which blade to use and which button to press. Designed to be uniquely simple – there’s no twisting, turning or locking required when assembling the food processor.



Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

If you’re looking for a traditional ham and pea soup, you should probably keep searching. This refreshing vegetarian soup isn’t the drab, hot dish you’re used to.

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

Instead, it’s been lightened up for spring with brighter ingredients like vibrant herbs, zesty lemon and tangy Greek yogurt. Then, perfect for the spring and summer months, it’s served cold.

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

Fresh English peas are plentiful in farmers markets and grocery stores this time of year, so use them in this recipe if you can. In the fall and winter – or if you can’t find fresh ones – use frozen peas thawed to room temperature.

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach

This cool soup will become a fair-weather staple for its fresh, invigorating flavors and bright garnishes. Free of heavier ingredients, this soup feels light and healthy, full of seasonal ingredients and nutrients. The spring pea, determined not to be taken for granted, shines in this exceptional soup that will encourage you to embrace the warmer months ahead with zeal.  

Spring Pea Soup with Lemon and Mint from Everyday Good Thinking by @hamiltonbeach


Spring Pea Soup with Lemon and Mint
SERVES: 6

Ingredients
2 tablespoons butter
1 small onion, chopped
1 small shallot, chopped
2 cups fresh (or frozen) spring peas
1 can (15.5 oz.) vegetable broth
1/4 cup packed fresh mint leaves
3 tablespoons half and half
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
Plain Greek yogurt
Instructions
In a small saucepan over medium-high, melt the butter. Add the onions and shallots. Cook until onions are clear, about 4 minutes.
Spoon onion mixture into a blender jar. Add peas, broth, mint, half and half, lemon juice, salt and pepper. Blend on PUREE for 2 minutes or desired consistency.
Refrigerate until ready to serve.
Swirl in yogurt before serving. Garnish with lemon zest and mint sprigs (optional).
Notes
To further improve the smooth consistency of the soup, press it through a fine mesh strainer or food mill after blending.
Everyday Good Thinking http://everydaygoodthinking.com/

Write a review
Print