Thursday, August 11, 2016

It's Thursday-Fire Up the Grill

Lucky for The Seasonal Plate and Ever Ready readers my issue of BHG Grilling Recipes Summer Sizzle was jam packed with recipes perfect for summer grilling. 

Southwestern Beef Kabobs served over Corn and Orzo Salad was the perfect choice for a summer meal. It was paired with Watermelon Tomato Peach Salad and topped off with Peach Almond Cobbler
These two recipes were previously posted.

Southwestern Beef Kabobs 
Cook’s notes: If using wooden skewers, soak in water 30 minutes. Recipe makes 6 kabobs and is adapted from BHG Best Grilling Recipes 2016
Kabob Ingredients:

  • 2-3 tsp. of your favorite dry steak rub
  • 1-1/2 lbs. boneless beef sirloin
Kabob Directions:
  • Partially freeze meat for easier cutting and cut sirloin into 2 inch cubes.
  • In a plastic bag add dry steak rub and meat pieces a few at a time, shaking to coat.
  • Thread meat onto skewers leaving ¼ inch space between meat cubes. 
  • Grill meat skewers, uncovered over medium heat 8-12 minutes.
  • To serve arrange beef kabobs over corn and orzo salad. 
Corn and Orzo Salad
Salad Ingredients and Directions:
  • Cook 2/3 cup dried orzo pasta according to package directions.
  • Add in 2 cups fresh corn kernels (4 ears) the last 1 minute of cooking time. Drain and rinse. 
  • In a large bowl combine orzo mixture, 1-15 oz. can kidney beans, drained and rinsed, 1 small zucchini, halved lengthwise and sliced, 1 cup mini bell orange pepper, diced, 2/3 cup grape tomatoes, halved and ½ cup thinly sliced red onions. 
Salad Dressing Ingredients and Directions:
  • Dressing can be made ahead, refrigerated until needed. 
  • In a blender or a screw top jar combine: 1 tsp. lime zest and ¼ cup lime juice, 1 tsp. dried cilantro or 1 TB. fresh cilantro, 2 TB. olive oil or lemon olive oil, 2 TB. honey, 2 garlic cloves minced and ½ tsp. salt. Optional 1 fresh jalapeno chile pepper, seeded and finely chopped. 
  • Mix dressing and pour over corn and orzo salad. Serve orzo and corn salad at room temperature. 

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