Showing posts with label Kabobs. Show all posts
Showing posts with label Kabobs. Show all posts

Tuesday, May 12, 2015

Pesto Mint Lamb Kabobs

This past summer we decided to eat less pork and beef.  The main reason is that we found that when we cut these two things out of our diets we felt better overall.  Pork especially had an impact for most members of our family.  I can't describe it exactly other than to say we felt blah after consuming bacon, pork chops or roast. Our kids still eat ham for sandwiches but I believe taking the dinner portions out of their diets has helped them digest the bit of pork they eat for lunch.  I have had the same reaction to beef.  I just feel better without too much of it in my diet. 

 In fact all meat makes me feel and react with a bright red nose, cheeks and chin.  I get small blisters around my face too.  I think meat may be a trigger for my GERD and Rosacea.  I have taken meat out of my diet completely for the last month and I feel great.  Honestly it has been easier than I thought because I can see and feel the difference this change has made in my life.  I will still continue to taste my recipes and, on rare occasions, eat a small amount of meat...but...it better taste dang good in order for me to put it into my body.

My family won't, nor should they, give up meat just because it triggers a bad reaction in me.  For this reason I still prepare meals for them that have lamb, chicken or turkey in some of the recipes.   We really like lamb.


I make a lot of pesto in the summer and sometimes I am down to the very tail end of the jar.  I decided to use it as a marinade with these lamb kabobs.  I know that lamb and mint go really well together.  I buy little bundles of mint but never manage to use the whole bunch.  This time I did because I added the rest to the pesto.

To bring out the flavor of the mint I also served the kabobs with mint jelly.  You can make this or buy it from most grocery stores.

Kabobs just scream summer to me.  Cooking on the grill on our back porch or at the park adds so much flavor to meat.  I love grilling.  I used metal kabobs but you can use the bamboo ones too, just soak them for 30 minutes so they don't catch on fire.

Enjoy!

Pesto Mint Lamb Kabobs

2 pounds leg of lamb roast cut into cubes
1/2 cup pesto (homemade or store bought)
handful of mint leaves, washed and minced
olive oil to brush on grill

1.  Preheat grill or prepare coals.  I like mine hot so the kabobs take less time to cook.

2. Add the cubed lamb to a large bowl and add the pesto and minced mint leaves. If the marinade seems dry then add some olive oil.

3.  Thread the meat on the kabobs and grill.  Lamb does not need to be well done. In fact, we like ours to be pink on the inside.  The kabobs don't take long to grill.

If using metal skewers please be careful because they can get very hot on the grill.  Use a mitt to help rotate them or tongs.

Written by Sherron Watson


Tuesday, May 6, 2014

Citrus, Dill and Salmon Kabobs




Several times each year I desire to enlighten my soul by resting my body and mind. Taking myself on an internal journey to find the beauty within by attending a few hours in a spa recommitting myself to fitness, health, relaxation and inner peace.

There is something magical that happens when you enter through the front doors of a spa. The calming music that is playing in the background gives you permission to leave your thoughts and worries at the doorstep.  Neutral colors, aromatherapy, and the trickling sounds of nature are all experiences that I look forward to when I enter the serene environment of a retreat.  A sanctuary to rejuvenate, revitalize and restore my mind and body.

A few years ago Cory and I decided that we would gift to each other a couples massage for our anniversary.  I found a spa close to our home that would allow us to use our lunch hour.  I wasn’t sure how this would work or if we would even enjoy the experience.  To our surprise the experience was amazing!  I would recommend this to all of my friends.

There are ways to bring this spa environment into our own homes when our lives get busy and too full to add one more event to our schedules.  Sometimes staying home is the only alternative. The question arises, how do we do this?

I believe we would all have different answers as to what would bring us to a calming state of mind.   In my own home I have invested in candles, essential oils, body scrubs, a beautiful robe, music that calms my spirit and a few spa inspired recipes.

Spa cuisine has a certain expectation for me.  We need bright, fresh and colorful dishes that remind us to stay on a healthy course.  I need to feed my spirit with a healthy philosophy.  This will ensure my journey to a calming inner glow is achieved.

My family and I are always striving to live with a healthy philosophy about our food choices.   The recipes today are a reflection of those choices.  Our everyday diets are filled with lots of fruit and vegetables, healthy fats, natural sweeteners and lean meats. 
Our mindfulness of what we put into our bodies allows us to stay active and nourished. 

Let me share with you a few ideas that can easily be followed when you are capturing the spirit of spa cuisine in your own home.

  1. Chose quality foods.  Pamper yourself with a few favorites.
  2. Avoid processed food.  Stay with fresh ingredients.
  3. Make spa water.  Add a few mint leaves and lemon slices to dazzle your water intake for the day.
  4. Use local ingredients when possible.
  5. Relax.  Close your eyes and clear your mind.  Enjoy your food!

Spa food is not about limiting what you eat but reintroducing modifications to how you eat.  Make choices that will feed your body, soul and mind.  It is not about being this way or that way but more about feeling complete and whole. 


I had left over pieces of salmon that were not suitable for skewering.  I went ahead and grilled them anyways.  I added the roasted dill and a wedge of lemon.  It was perfect!
  
Citrus, Dill and Salmon Kabobs

Makes 6-8
Prep Time: 30 minutes
Bake Time: 15 minutes


1 pound salmon filet, remove skin and cube
1/2 teaspoon onion powder
1/2 teaspoon salt
Pepper to taste
2 whole lemons, sliced thin
1 grapefruit, peeled and cubed
Fresh dill
Olive Oil

Skewers

1.  Soak skewers for 30 minutes in cold water.

2.  Preheat oven to 425 degrees.  Place a baking rack inside a cookie sheet. 

3.  Season both sides of salmon (skin removed) with onion powder, salt and pepper. Prepare salmon, lemon and grapefruit according to ingredient list above.

4.  Add salmon, grapefruit chunks and lemon slices to skewers in any order.

5.  With a pastry brush, brush each skewer with olive oil.  Lay long stems of dill next to each skewer.  See picture.

6.  Bake for 12-15 minutes.  Try not to over bake.

7.  Crush baked dill over each skewer and serve.

Written by Sherron Watson

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