Shish Kabob Marinade

Shish Kabob Marinade
from recipezaar

Ingredients:

1/2 cup soy sauce

1/2 cup ketchup
1/2 cup sugar
1 teaspoon ginger
1 teaspoon garlic powder
Directions

1.  Mix all ingredients together.

2.  Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).

3.  Marinate in refrigerator for at least a couple hours.

4.  Thread onto skewers and grill.

{cooks note}

We love shish kabobs at our house.  I love to try new marinades on a regular basis.  Some are great and some are total failures.  This marinade always turns out great.  I use chicken thighs (the meat is so tender), red peppers, green peppers, orange peppers, yellow peppers, fresh pineapple, red onions, mushrooms (I don't like them, but my husband does) cherry tomatoes, zucchini and whatever else I feel like adding.  I usually made the marinade in the morning and then let it sit in the refrigerator all day until I am ready to grill them for dinner.  Don't forget to let your skewers soak in water for at least 30 minutes.  

Now go and get your grill on.

Come back Monday for a cool summer treat that will leave your mouth watering...and maybe a giveaway.

Salmon Burgers

Salmon Burgers

from Costco

Buy a bag of Pacific Salmon Burgers from Costco, grill and serve with fresh lemon juice.  

{cooks note}

Cooking friends, these are the best Salmon Burgers ever.  My kids have been asking for them everyday since. I was at Costco last week looking through their coupon book and these Salmon Burgers caught my eye.  They are normally $12.99 at my Costco in Texas, but there was a coupon for $3.75 off (hurry, it only lasts until June 6th).  Since we love Salmon, I bought a bag.  There are 12 in a bag.  You can microwave them, cook them in the oven or grill them.  Grilling is my choice.  I did't have time to make hamburger buns, so we just served them plain with fresh lemon juice.  Yum.  Along with the meal, I used some organic salad mix I used previously in the week for Ginger Steak Salads.  I made a creamy balsamic vinaigrette and added large walnuts and soft goat cheese on top.  We grilled some pineapple on skewers and called it a meal.  Very easy and done in 15 minutes.  

Ginger Steak Salad

Ginger Steak Salad
from tastykitchen


Marinade:

2 Tablespoons Soy Sauce
1 Tablespoon Sherry
2 cloves Garlic, Minced
2 teaspoons Brown Sugar
1 whole Rib-eye, Strip, Or Sirloin Steak
2 Tablespoons Olive Oil

Salad Dressing:
2 Tablespoons Olive Oil
2 Tablespoons Soy Sauce
2 Tablespoons White Sugar
1 Tablespoon Lime Juice
2 cloves Garlic, Finely Diced
1 Tablespoon Fresh Ginger, Minced
½ whole Jalapeno, Seeded And Diced

Salad Ingredients:
2 whole Green Onions
8 ounces, weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.)

Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours.

Combine salad dressing ingredients and slice green onion.

When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly.

Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly, then pour juices from the plate over the top. Mound tossed salad on a platter, then place sliced steak on top of salad. Pour remaining salad dressing over the top. Sprinkle green onions over the salad, and add cherry tomatoes if desired.

{cooks note}

I know, two salads in one week.  It's summer, so this is allowed.  I first saw this recipe on this blog.  I was having people over for dinner, so I decided it would be a great summer meal to serve.  When it is so hot outside, the last thing I want to eat is a hot, heavy meal.  I already feel 10 pounds overweight from the heat as it is.  This salad is so fresh and full of lot's of yummy flavor.  The fresh ginger is one of the best parts.  I used an organic spring salad mix from Costco. For the cut of meat, I used sirloin.  I marinated it all day long and let me tell you, it was totally worth the little effort.  The steak literally melts in your mouth.

Summer Garden Pasta

Summer Garden Pasta
from my friend Kim, who got it from Ina Garten 


4 pt. Cherry Tomatoes, halved
1/2 c.Olive Oil (good quality)
2 tablespoons Minced Garlic
18 Basil Leaves, large, julienned
1/2 teaspoon Red Pepper Flakes, crushed
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper, freshly ground
1 pound Angel Hair Pasta, dried
1 1/2 cups Paremsan Cheese, grated, plus extra for serving

Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil, red pepper flakes, 1 teaspoon salt and the pepper in a large bowl.  Cover with plastic wrap and set aside at room temperature for about 4 hours.  Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta.  Cook a dente according to the directions on the package. Drain the pasta well and add to the bowl with the cherry tomatoes.  Add the cheese and some extra fresh basil leaves and toss well.

{cooks note}

I really love this pasta.  You could add a lot more things to this if you want, but I basically stuck to the recipe.  Next time I serve this for dinner, I will grill some chicken and toss it in with the pasta.  I added some fresh mozzarella (cubed) and I used shaved Parmesan Cheese.  I have switched most of my pasta to wheat, so I used wheat angel hair for this.  I am not a short order cook at my house, but I knew my boys would never touch this pasta with a ten foot pole had I left in the "leaves" (basil) and the tomatoes.  I just left those out for them and they scarfed it right up.  I did make each of them try a tomato.

 I used organic grape tomatoes instead of cherry.  They were so sweet.

I chopped all of my little tomatoes with my Wusthof knife.  It was a breeze and there was no sawing.

 Don't you just love fresh ingredients?  

I served our pasta with fresh corn on the cob.  

Hopefully this recipe will add some inspiration to your weekly menu.  

This Week: Easy Summer Meals

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Coming up this week at The Cook Next Door:  

Easy Summer Meals.

I have come up with a few different menus that are quick and delicious.  I cheated a lot, but it's with good foods.  Most of us don't want to be cooking in a hot kitchen come dinnertime each night, so stay tuned each day for a new meal idea.

Winner of the Wusthof Knife

And we have a winner....

Alyssa Griffeth said...

I have Henkels knives and while I LOVE them, I think I would love Wusthof even more! I have heard such fabulous things!

Congratulations Alyssa! Please email me your address at thecooknextdoor@gmail.com. Wusthof will send your knife shortly.

Thank you for entering everyone. Stay tuned for more fun giveaways in the weeks to come.

Oatmeal Chocolate Chunk Bars

Looking for something quick and delicious to take to a Memorial Day barbecue?  Look no further.  These Oatmeal Chocolate Chunk Bars will be the first thing gone.

Oatmeal Chocolate Chunk Bars
(My Kitchen Cafe) adapted from 24 Hour Menu

1 3/4 cup flour
3/4 tsp soda
1/4 tsp salt
1 cup oatmeal
3/4 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla
12 ounces semi sweet chocolate chunks
1 cup chopped walnuts (optional – I left these out)

Preheat oven to 375. Whisk together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate chunks and walnuts. Press into a greased 9×13 inch pan and bake for 18-20 minutes until light golden brown. I have also doubled the recipe and pressed into a large sheet pan (11X17) with great results.

{cooks note}

Do not overbake these.  If anything, underbake slightly for the best results.