Pork Souvlaki Kebabs

The hubby is so very happy right now.  Mainly because he gets to grill several nights a week, and I am happy to have him do that because it takes the pressure off me to cook.  Don't get me wrong--I love it and cannot imagine it any other way, but it's nice that he wants to help out with cooking.  He did make it clear that he won't be grilling when it's cold outside.  Hmmmm we might need to make a compromise on this because I'm getting used to this!

Anyway--kebabs are one of those easy to make and prep items.  Kebabs can be done so many different ways from different meats to different vegetables to different marinades and sauces--just ENDLESS!!!  I found this recipe for Pork Souvlaki which spoke to my stomach because it is Mediterranean/Middle Eastern inspired which is my favorite cuisine.  A few simple modifications made this easy and convenient deliciousness!

{Pork Souvlaki with yogurt-sesame dipping sauce}

{Marinade for the pork}

{Marinate pork overnight}

{Mixing the yogurt sauce}

{Mmmmm.... yogurt, sesame, garlicky goodness!}

{If you are using wooden skewers, make sure to soak them in water about 1 hour before assembling and cooking your kebabs}

{Assemble the kebabs.  I used peppers, onions, and mushrooms}

One year ago: Triple Berry Buttermilk Cake (okay so maybe this wasn’t exactly a year ago, but this cake is so delicious that I couldn’t let it just slip by!)

Pork Souvlaki Kebabs

Makes 4 servings

3 tablespoons olive oil

1/4 cup lemon juice

4 cloves garlic, minced

1 tablespoon dried oregano

1 pound pork, cut into 3/4 inch cubes

8 oz plain Greek yogurt (I used Fage non-fat)

4 cloves garlic, minced

1 1/2 tablespoon sesame seed oil

1 tablespoon lemon juice

Salt and pepper

1 pint mushrooms, cut in half

3 peppers, cut into 3/4 inch slices

1 large onion, cut into 6 wedges

1.      Mix oil, 1.4 cup lemon juice, 4 cloves garlic, and oregano together until combined; add salt and pepper and taste making sure the marinade tastes balanced (not too salty, etc).

2.      Add pork and marinate overnight.

3.      Mix yogurt, 4 clvoes garlic, sesame seed oil, 1 tablespoon lemon juice, salt and pepper together until combined.  Taste and adjust accordingly.

4.      Soak wooden skewers about 1 hour before you are ready to assemble the kebabs.

5.      Assemble the kebabs, alternating meat and vegetables making sure to begin and end with meat (prevents anything from falling off).

6.      Grill about 10 minutes or until pork is done, turning occassionally.

7.      Serve kebabs with yogurt sauce.

I absolutely LOVED the yogurt sauce!!!  I took the leftover to work the next day and had it with some grilled chicken--so delicious!

What do you like to do with your kebabs?

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Grilled Corn

Since July 4th is TOMORROW (just in case you missed it), I have been featuring some recipes for one of the staple BBQ days of the year.  Yesterday was homemade lemonade with 3 ingredients in less than 20 minutes.  Today, it's all about CORN!

Husked corn is a vegetable that does well on the grill.  Easy to prepare, the corn will 'steam' in the husk while the burgers, steaks, or chicken are cooking (or whatever it is you are grilling).  Fresh corn from the farmer's market?  Even better!

{Grilled corn (actually it's more steamed than grilled)}

{Soak husked corn in water for at least 30 minutes prior to cooking}

{Cook on grill until husks get brown}

{Peel husk back and enjoy!}

Grilled Corn

Makes 4 servings

4 husked corns

1. Fill a sink with enough water to cover corn; you might need something to weight the corn down like a casserole dish or bowl.
2. Soak corn for at least 30 minutes to 1 hour prior to cooking. 
3. Take corn out of the water and dry off the outer husk.
4. Place corn directly on the grill.
5. Cook corn 15-20 minutes, turning every 5 minutes.  Husks should be a dark brown/black color.
6. Carefully shuck corn before eating (corn will be hot!).
7. Enjoy!

Corn like this is just perfect--not soft but not crunchy.  It's crisp and delicious with some salt and pepper! 

What do you typically grill on July 4th?  Any family traditions that you celebrate?  I'd love to hear them!

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Fresh, Old-Fashioned, Homemade Lemonade

Lemonade=Summertime.  Yes, that is a true statement.  There is no question and no reason.  It's also the perfectly refreshing addition to any July 4th BBQ. 

So my hubby and I are slightly obsessed with lemonade.  The man eats lemons like an orange for goodness sake's!!!  (seriously--I wish I was lying)  So this summer, I vowed to perfect a homemade lemonade recipe because we usually just guess until it tastes about right.  Sometimes we get it right, sometimes it's too watery.  I found this Anne of Green Gables recipe, and with three ingredients and about 20 minutes of time, I had a feeling this would be "the one".  OH. MY. GOODNESS.....  There are no words to describe the unbelievable flavor of this drink.  I made this 3 times in the last week alone!!!  Just go make it, and you will see for yourself!!!

{This pitcher was gone in about 3 hours}

{Make a simple syrup first with sugar and water}

{Heat until sugar dissolves then allow to boil for another 5 minutes}

{Juice six lemons and zest one (I used organic since I was going to zest one)}

{After the simple syrup is made, add lemon juice and lemon zest (zest is the yellow on the left)}

{Just writing this makes me want to get up and make a fourth batch!!!!!}

One year ago: Lemonade Popsicles (how ironic)

Old-Fashioned Lemonade

Makes 1/2 gallon

1 1/2 cups sugar
1 1/2 cups water
1 1/2 cups fresh lemon juice (about 6 lemons)
1 lemon, zested
Garnish (optional--lemon slices, mint leaves, etc)
Fruit like strawberries, raspberries or blackberries to make flavored lemonade (optional)

1. Heat sugar and water in a saucepan until sugar dissolves.
2. Boil syrup for another 5 minutes.
3. Juice 5 lemons.
4. Zest the last lemon and then juice (it's easier).
5. Add lemon juice and zest when syrup is done boiling.
6. Cool the lemon syrup to room temperature.
7. If you don't like 'floaties' in your lemonade, cool the syrup overnight in the fridge and then strain it.  If you don't care, continue on.
8. Pour syrup in a 1/2 gallon pitcher and fill the rest with ice and/or water. 
9. Serve and repeat because it's not sticking around long!

If you are adding fruit, you can either puree the fruit or muddle it in the bottom of the glass before adding the lemonade--after you chug the first three glasses that is!

Being me, I did try to use the bottled lemon juice (you know-from concentrate), and it was not nearly as tasty.  Don't get me wrong--good but not the oh-my-goodness-this-is-to-die-for-delicious.  So please, don't cheat yourself!  Use real lemons! 

Come back tomorrow for another July 4th BBQ recipe that's super easy!  Hint: it involves a grill and corn!

Are there any July 4th BBQ essentials in your house?  I'd love to hear them!

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Spice It UP!!! Garlic

I don't know why it's taken me this long to write a Spice It UP!!! on garlic.....  That probably should have been my first!  I so love garlic; I eat it all the time.  In fact, I use it in about 90% of the recipes that I make (barring desserts that is!).

{GARLIC!!!!}

Garlic is truly a herb of the world, but it seems to have originally came from central Asia. Garlic is mentioned in several ancient texts from the Egyptians, Greeks, Indians, and Chinese as late as 3000 BC.  It was seen more as a medicine than food.  Today, garlic is grown in tropical and temperate regions around the world.  (source)

Garlic has several health benefits.  Garlic contains a large amount of sulfur which is necessary in the human body to dilate blood vessels, keep blood pressure under control, and prevent blood from clotting together easily reducing the risk of stroke.  It can even help your cholesterol!  Garlic also has anti-inflammatory and anti-fungal/bacterial/viral properties.  Another mineral in garlic, selenium, has an important part in our anti-oxidant system.  (source)  I've seen a few websites that state if you rub garlic on cuts, scrapes, pimples, etc, it heals much faster without infection.  I don't know about you, but I don't want to smell like raw garlic....  So maybe if the apocolypse came, you can use garlic since there won't be any hospitals....

Choose garlic with dry skins and plump, firm cloves.  Store fresh garlic in an open container in a cool, dark place. Unbroken bulbs can be stored up to 8 weeks, but once broken from the bulb, individual cloves will keep 3-10 days.  (source)

Now for the fun part--recipes!  Since I use garlic in just about everything, I picked my favorites!

Garlic and Brown Sugar Chicken
Garlic and Parmesan Roasted Cauliflower
Garlic Rosted Chicken with Gravy
Garlic Scape Pesto
Hummus
Peeling Garlic (quick how-to)
Middle Eastern Garlic Chicken
Rice Noodles with Peanut-Lime Sauce
Roasted Garlic

Do you like garlic?  I'd love to hear your favorite garlic recipe!

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