Do it Yourself Kabob Bar...A Summer Party Hit!

One of my favorite summer party bars is a "make your own kabob bar"!  It's delicious, healthy and a lot of fun!  Here's how I do it...

Make Your Own Kabob Bar

serves 12-16

Ingredients:

• large package of wooden skewers (soak in water for at least 1 hour)
• 2 pounds (U15) shrimp or prawns, veins and shells removed
• 2 pounds top sirloin steak, cut into 1 inch cubes
• 2 pounds boneless, skinless, chicken breasts and/or thighs, cut into approximately 1 inch cubes
• 6 bell peppers (red, green, yellow or orange or a combination) cut into one inch pieces
• 4 large red onions, cut into 1 inch pieces
• 2 pounds white button mushrooms, stems removed, brushed with damp paper towel
• 2 pints cherry tomatoes, washed
• 4 medium zucchini cut into 1/2 inch thick rounds

Marinade recipe ingredients, see below

Directions:   You'll be setting this up "buffet style" so that guests can go down the line and make their own kabobs.  I usually suggest making a skewer of just protein and another of just veggies because their cook times are different, but let guests do as they wish!

1. Marinate shrimp, steak and chicken as directed below, then make large bowls filled with the shrimp and meats. *You will want to make sure the bowls are able to fit into larger pans or bowls so that you can keep your proteins chilled with ice on your buffet.
2. Make bowls filled with the peppers, onions, mushrooms, tomatoes and zucchini.
3. Place the vessel with the soaking skewers right on the buffet - if you take them out all the soaking will go to waste as they dry out quickly.
4. Have two sets of plates available for guests - a paper plate for precooked kabobs (a trash can near the grill is a great idea to get rid of these plates) AND another plate (can be paper too if you wish) for the cooked version. I also suggest making kabobs in shifts - only send as many people through the line as you can fit kabobs on the grill.
5. Have the grill heated and ready to go as guests are going through and making their kabobs. You may assign someone to man the grill OR have guests cook their own.  If they cook their own, its a little easier to keep track of which one belongs to them. It's helpful to clear the grill and scrape it after each batch of kabobs.

Marinades: Either one will work for the chicken!
TIP: Mix your marinade in large Ziploc bags for easy marinating and clean up.

For the beef and/or chicken:
Mix together:

• 1/2 cup low sodium soy sauce OR Bragg's liquid aminos
• 1/4 cup olive oil
• 1 Tbsp minced garlic (bottled works fine here)
• 12 large fresh basil leaves cut into strips
• 1/4 tsp kosher salt (optional)
• 1/4 tsp freshly ground black pepper

Marinate beef for at least 1 hour and up to 24 hours, chicken for at least 1 hour or up to 12 hours.

For the shrimp and/or chicken:
Mix together:

• 4 cloves minced garlic (or equivalent bottled)
• 3 Tbsp olive oil
• 1 tsp kosher salt
• juice of 1 lime
• zest and juice of 1 lemon
• 2 Tbsp light brown sugar
• 2 Tbsp honey
• 3 Tbsp Dijon mustard
• 1/4 tsp freshly ground black pepper

Marinate shrimp for 30 minutes, chicken for at least 1 hour or up to 12 hours.

 And what about dessert?

Try skewering up some pineapple and banana pieces - grill just until slightly charred and serve with melted chocolate!

OR

Set up a dessert kabob bar with lots of fresh fruits to skewer and eat...

watermelon, strawberries, grapes, cantaloupe, kiwi...the possibilities are endless...have fun with it!  Serve with honey mixed with Greek style yogurt for dipping.

 

Grilled Chicken and Spinach Salad

 Grilled Chicken and Spinach Salad
This salad is a great summertime meal or double it up to bring to a potluck in one large bowl. 
serves 4




Ingredients:

• 1 lb. boneless, skinless chicken breasts
• 12 oz. baby spinach leaves, rinsed
• 1/4 cup white wine vinegar
• 1 Tbsp + 3 Tbsp (1/4 total) extra virgin olive oil
• 1 Tbsp drained capers
• 2 cloves garlic, peeled and finely minced
• 1 Tbsp Dijon mustard
• 3/4 cup red onion, sliced
• 1 cup cherry tomatoes, washed, stems removed, cut in half
• 8 strips bacon, cooked and crumbled (turkey or regular)
• Salt (kosher or sea) and freshly ground black pepper to your liking

Directions:

1. Rinse chicken and pat dry. Drizzle with 1 Tbsp olive oil and sprinkle with salt and pepper. Grill until done and slice into long, thin strips. Set aside.
2. To make the dressing;  In the bottom of a large salad bowl, combine vinegar, 3 Tbsp olive oil, capers, garlic and mustard with a whisk.  Add the spinach on top of the dressing - DO NOT mix until ready to serve.
3. Add sliced onion, cherry tomato halves and crumbled bacon on top of the spinach.
4. When ready to serve, toss the spinach, onions,  tomatoes and bacon with the dressing - taste - add salt and pepper as needed.  Divide salad mixture evenly in to 4 serving bowls and top with grilled chicken strips.

 Adapted from Hot and Cold Chicken and Spinach Salad on myrecipes.com

Go Greek!

Summer Greek Salad

This simple and delicious salad is a healthy summer time treat.

All vegetable ingredients are optional,so if there's something you don't like, feel free to omit it.

This is a great picnic or potluck salad that can be served as a veggie salad or over chopped romaine, though the traditional "Greek Salad" does not contain lettuce. 

Ingredients:

2 organic vine ripened tomatoes, cut into cubes

1/2 of an organic English cucumber (unpeeled), cut into rounds and then halved

1 small red onion, peeled, cut into rings OR cut in half, then sliced into strips

12-15 Kalamata (or black olives) olives, pits removed, cut in half

1/2 cup crumbled Feta cheese

Place all of the prepared ingredients into a large glass mixing bowl.  Pour dressing over the veggies, toss gently and allow to "marinate" for at least 1 hour at room temperature.

Dressing:

3 Tbsp freshly squeezed lemon juice

1 clove garlic, finely minced

2 tsp fresh organic oregano, finely minced (or 1/2 tsp dried)

2 tsp fresh organic flat leaf parsley, finely minced (or 1 tsp dried)
1/4 tsp kosher or sea salt
8 grinds black pepper

Place the dressing ingredients in blender and blend on high speed.  Stop blender. Remove lid insert and cover the area with a towel.  Turn the blender back on and add 1/4 cup extra virgin olive oil with blender running - once your dressing has emulsified, or come together, turn blender off and dress your salad.

Cooking with Herbs...in a drink?

 Herb Infused Lemonade

This is a delicious summer drink treat!

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serves 4-6

Ingredients:

*2 cups granulated sugar OR 1 cup Agave nectar (natural, low glycemic sweetner)

*1 cup loosely packed, torn fresh organic basil leaves, stems removed OR 1/4 cup fresh rosemary leaves, slightly chopped

*Ice

*2 cups fresh lemon juice (about 12-15 large lemons)

*2 cups sparkling water, chilled

Directions:

Make the herb infused “simple syrup”

· In a medium saucepan, combine the water and agave - stir to combine

· Add the prepared herbs to the water/agave mixture and press down gently so that the herbs are covered

· Bring the mixture to a simmer (just below the boiling point) and simmer for 5 minutes.

· Remove the sauce pan from the heat and allow the mixture to cool - do NOT remove the herbs.

· When the mixture has cooled, pour it through a strainer into a 2-3 cup measuring cup - squeeze the herbs into the strainer and discard the herbs.

· Store the simple syrup in the refrigerator until ready to use.

Make the lemonade in this order...

· Add ice to a large drink pitcher (about 1/2 full)

· Add the lemon juice to the pitcher

· Add the simple syrup and stir well

· Add the chilled sparkling water

Serve in drink glasses with an herb sprig and a lemon twist!

Want to make this an alcoholic beverage? 

Just add vodka or rum to your taste and enjoy!

4th of July BBQ Healthy Side Dish!

The 4th of July is notorious for BBQ and the "fatty" dishes that go along with it. 

Why not lighten things up this year? 

Don't forget...healthy food DOES taste great!

 One of my favorites growing up was this 7 layer 24 hour salad that my mom used to make with tons of mayonnaise and bacon!  SO - I decided to lighten it up a bit and add a few more veggies to the mix and swap out the iceburg lettuce (not much nutritional value) for some fresh organic romiane...mmmmm good!

10 Layer 24 Hour Salad

Serves: 10-12 (party size)
Prepare this salad the day before so it can sit overnight.
Layer the following in a large, deep salad bowl in this order:

• 3 organic romaine hearts, washed and cut into bit sized pieces (about 6 cups)
• 1 large organic red bell pepper, chopped
• 1 cup chopped organic celery OR jicima
• 1 cup shredded organic carrots
• 8 scallions (green onion), chopped
• DRESSING (see recipe below)
• 8 slices crisp bacon or turkey bacon (healthier), crumbled
• 1&1/2 cups Feta cheese, crumbled OR reduced fat shredded cheddar cheese
• 4 Roma tomatoes, chopped or 1 pint cherry tomatoes, halved
• 1 cup frozen green peas OR edamame (NOT thawed)

Layer - cover - refrigerate overnight (minimum of 12 hours) - toss when ready to serve.


Dressing

• 1 cup plain, non-fat Greek style yogurt
• 1/2 cup low fat organic mayonnaise (I like the Trader Joe's brand - no additives)
• 2 tsp apple cider vinegar
• 1 tsp agave nectar
• 1/2 tsp paprika
• 1/4 tsp granulated garlic
• 1/2 tsp sea salt or kosher salt
• freshly ground pepper, to your liking
• 1/2 cup chopped fresh organic chives (can also use other herbs such as basil or tarragon for a little twist!)

Have some fun with this recipe...add and subtract veggies and/or herbs in the dressing...create your own variations and then share your results here!