Greek Beef Kabobs

Ingredients

• 500 g beef rump, trimmed and cut into 2 . 5 cm ( 1 inch cubes)

marinade

• 8 teaspoons olive oil ( 2 tablespoons)
• 1/4 cup red wine
• 1 tablespoon lemon juice ( 4 teaspoons)
• 1 lemon, zest of one lemon
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 tablespoon dried oregano ( 4 teaspoons)
• 2 bay leaves

vegetables

• 1 red onion, cut into six wedges and separated
• 1 red capsicum, cut into 2 . 5cm ( bell pepper)
• 1 green capsicum, cut into 2 . 5 cm pieces
• 16 button mushrooms, halved if large

Directions

1. soak 8 bamboo skewers in water for 30 minutes, or alternatively you can use metal skewers.
2. Combine all of the marinade ingredients in a ceramic or stainless steel bowl.
3. Marinate the meat for 1 to 2 hours.
4. Preheat the barbeque grill plate to medium high (or you can use a grill pan indoors or large banquet sized skillet).
5. Thread marinated meat , alternating with the onion, capsicums and mushrooms onto the skewers.
6. Drizzle some extra olive oil over the kebabs and barbecue for 2-3 minutes each side, or done to your liking.

Kielbasa With Potatoes, Peppers & Onions

Ingredients

• 1 tablespoon olive oil
• 1 (16 ounce) packages smoked kielbasa
• 6 medium potatoes
• 1 red bell pepper
• 1 green bell pepper
• 1 large yellow onion
• Old Bay Seasoning
• seasoning salt

Directions

1. Cut potatoes (scrubbed with skins left on) into bite-sized pieces.
2. Thinly slice both bell peppers and the onion.
3. Quarter Kielbasa length-wise and cut into bite-sized pieces.
4. In a large skillet, heat olive oil over medium heat.
5. Place Kielbasa and potatoes in skillet. Season with Old Bay and Seasoning Salt. Cover and cook 25 minute or until potatoes are almost tender. Stir occasionally.
6. Add peppers and onion. Cook 5 minute or until peppers and onion are just tender. Adjust seasoning if needed.

Strawberry Cheesecake Salad

Ingredients

• 12 ounces whipped topping
• 1 (3 1/2 ounce) packages cheesecake flavor instant pudding and pie filling mix
• 3 (6 ounce) packages strawberry yogurt
• 1 lb fresh strawberries, sliced
• 3 bananas, sliced ( add just before serving or they brown)
• miniature marshmallow ( add just before serving)

Directions

1. Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.

Taco Cups

SERVINGS: 6
6 5" corn tortillas
1 Tbsp grapeseed or canola oil, plus more for brushing tortillas
½ tsp chili powder
½ tsp cumin
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
¼ tsp paprika
1 tsp dried oregano
½ lb lean ground red meat, such as beef or bison
½ lb cremini mushrooms, finely chopped
1 med red bell pepper, diced
½ yellow onion, diced
⅔ c shredded Monterey jack cheese
⅔ c shredded sharp cheddar cheese
½ c sliced cherry tomatoes
⅓ c chopped fresh cilantro

1. HEAT tortillas one at a time in a dry skillet over medium-high heat for 15 to 20 seconds per side, until soft and pliable. Or, stack tortillas and microwave uncovered until warm and flexible, about 25 seconds. Brush both sides of warm tortillas with oil. With the bottom of a glass, gently press tortillas into 6 jumbo sized muffin cups. Don’t worry if some of the tortilla folds inward.
2. PREHEAT oven to 375°F. In a small bowl, stir together chili powder, cumin, onion powder, garlic powder, salt, black pepper, paprika, and oregano. Heat oil in a large skillet over medium heat. Add spice mixture, beef, mushrooms, red pepper and onion. Cook 7 minutes, or until meat is no longer red and mushrooms have softened. In a small bowl, combine Monterey Jack cheese and cheddar cheese. Add a 1-tablespoon layer of cheese to the bottom of each tortilla cup and evenly top with meat mixture. Sprinkle the remaining cheese on top and bake until tortillas begin to brown on edges and cheese is nicely melted, about 15 minutes. Serve topped with cherry tomatoes and cilantro.
Courtesy of prevention.com

Beer Can Chicken - Aka Beer Butt Chicken!!!

Serves 6-8
3 lb whole chicken, rinsed & giblets removed
12 oz can beer or ale
1/2 small onion
1 garlic clove, finely minced
3 tablespoons butter
seasoned salt & pepper to taste
fresh rosemary or thyme (optional)

Prepare an outdoor grill for medium 350 F heat. Cover a baking sheet with aluminum foil to catch drippings.
In a small bowl mix butter, garlic and a generous sprinkle of seasoned salt and pepper. Stir together until smooth.
Loosen the breast skin. Rub half of the garlic butter mixture under the skin. You can also add thin slices of whole onion and fresh herbs like rosemary or thyme. Rub the remaining mixture on the outside skin. Sprinkle the cavity generously with salt and garlic powder.
Open the beer and with a punch can opener make 3 more “dime size” holes around the edge. Pour out (yeah right) half of the beer. Place an onion half on top of the beer can. Lower the chicken on top and slide it down.
Place baking sheet with chicken on the grill. Pull the legs forward to balance the chicken so it stands upright. Cook chicken on “indirect” heat, not directly over the coals or propane. Grill for 80-90 minutes (baste often with pan juices) or until golden brown and juices run clear.
Carefully remove chicken from the grill. Lift the chicken up to remove the can (better if you have an extra set of hands). Let chicken rest for 5 minutes, then carve and serve!

Nutrition Info (4 oz cooked portion half dark/light, no skin)
Calories: 195
Carbs: 0 grams
Protein: 29 grams
Fat: 8 grams
Courtesy http://www.foodnetwork.com/rec…/beer-can-chicken-recipe.html

Shrimp Salad on Cucumber Slices

Ingredients:

3/4 lb cooked shrimp, peeled (weight after peeled)
2 celery stalks, chopped
1 tbsp red onion, chopped
3 tbsp fat free Greek yogurt
Goya Adobo
salt and fresh ground pepper
1 large Cucumber, sliced
1 tsp minced garlic
chopped chives for garnish

Directions:

Combine shrimp, celery, onion, yogurt, and season to taste with adobo and pepper. Arrange cucumbers on a platter, season with salt and top each slice with a heaping tablespoon of shrimp salad. Top with chopped chives for garnish.
source: www.food.com

Bacon Cheeseburger Roll-Up

What You Need

1 lb.  lean ground beef

4 slices   Bacon, chopped

1 small  onion, chopped

1/2 lb.  (8 oz.) VELVEETA®, cut into 1/2-inch cubes

1 pkg.  (13.8 oz.) refrigerated pizza crust

Make It

HEAT oven to 400°F.
BROWN ground beef with bacon and onions in large skillet on medium-high heat; drain. Return meat mixture to skillet. Add VELVEETA; cook 5 min. or until melted, stirring frequently. Cool 10 min.
UNROLL dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle; top with meat mixture. Roll up, starting at one long side. Rearrange if necessary so roll is seam-side down.
BAKE 20 to 25 min. or until golden brown. 

Adapted from Kraft.com