Pesto Grilled Shrimp Kabob & Pesto alla Genovese

 

Are you looking something super quick, super easy and super delicious?  Look no more!  Whip up some home-made pesto or if you are like me and have pesto in the freezer it is even quicker!  I ran out of pesto over the winter and determined not to be in that predicament ever again I planted a lot of basil in the garden this year and have made a gallon bag full of pesto already this summer.  I freeze it into ice-cube trays and then put it into freezer bags.  I will not ever, ever buy pesto in a jar ….. bleh!

Load up the skewers with shrimp and veggies and brush pesto over the shrimp.  I added red pepper and green onion.  On a preheated grill these will not take much more than 5 minutes – you do not want to over-cook shrimp … cook just until they turn pink and are no longer opaque.

ENJOY!

 

Pesto alla Genovese

Ingredients
1 1/2 cups fresh basil leaves (packed)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons pine nuts or walnuts, toasted
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil

Directions

In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)

Pesto Recipe – Source:  foodnetwork

Get Your Grill On with Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade

There is still time to get your grill on!  I eat a lot of chicken and fish but sometimes I need to mix it up and these pork kabobs were just what I was looking for.  They are flavorful, moist and delicious, so hurry up and get your grill on!  ENJOY!

Ingredients:
1 1/2 lb. thick pork loin chops, fat trimmed and cut into pieces about 1 inch by 2 inches

Marinade Ingredients:
1/4 cup red wine vinegar
2 T soy sauce
2 T vegetable oil (I used canola oil)
1 1/2 tsp. sesame oil
1 T lime juice
2 T smooth peanut butter (use natural peanut butter without added sugar for South Beach Diet)
2 tsp. finely minced garlic
1/2 tsp. red pepper flakes (use more or less to taste)

Instructions:

Trim visible fat from pork chops and cut into strips about 1 inch by 2 inches. (I cut each trimmed pork chop into about 4 crosswise strips.)Combine red wine vinegar, soy sauce, vegetable oil, sesame oil, lime juice, and peanut butter, then whisk until peanut butter is mixed into the other liquids. (This will take a little stirring to get it smooth.) When the mixture is well-combined, whisk in the finely minced garlic and red pepper flakes.Put pork cubes into Ziploc bag or plastic container with a snap-on lid, then pour in marinade. Let the pork strips marinate 6-8 hours in the refrigerator, turning it a few times if you’re home.When you’re ready to cook, remove the pork strips from the refrigerator and drain the marinade. (I used a colander placed in the sink to drain the pork pieces.) Thread kabobs onto skewers, folding each piece over so they won’t spin when they’re cooking. Let the pork pieces come to room temperature while you oil the grill with olive oil or non-stick grilling spray and preheat grill to medium-high. (You can only hold your hand there 2-3 seconds at that heat.)

Grill kabobs, turning several times with tongs so you get nice grill marks on each side. Kabobs are done when the pork feels firm, but not hard to the touch or when meat reaches a temperature of 160F/70C on an instant-read meat thermometer. We cooked our kabobs about 15 minutes, but actual cooking time will depend on the temperature of your grill and temperature of the meat when it’s put on the grill. Serve hot.

Source:  KalynsKitchen.com

It’s Hot Hot Hot so Fire Up the Grill With Japanese Grilled Yakitori Chicken Kabob with Tare Sauce

Hot hot hot and I’m luvin it!  The dog days of summer are here and what better time to get your grill on!

My Boxer “Boy” Riley – Dog Days of Summer

Kabobs are always a crowd pleaser and this recipe is fabulous.  It’s one of those recipes that after you taste the first bite and want more you know immediately it’s a “make again” recipe.  So go ahead and fire up the grill.  Enjoy!

Source:  www.thecafesucrefarine.com

Japanese Grilled Yakitori Chicken with Tare Sauce 

1 cup low sodium chicken broth
¾ cup soy sauce
½ cup mirin
¼ cup honey
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
2 tablespoons sugar
1 teaspoon sesame oil
6 thin slices fresh ginger, smashed
4 cloves garlic, smashed
1 ½ tablespoons corn starch
1 ½ tablespoons water
1 ½ pounds boneless, skinless chicken breasts (or thighs), cut into 1″ strips
2 bunches scallions, cut in 1″ pieces, discarding top 2-3 inches

1. Combine the chicken broth, soy sauce, mirin, honey, rice vinegar, lime juice, sugar, garlic, ginger slices and sesame oil in a medium size saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes.

2. Combine cornstarch and water; stir vigorously till there are no lumps. Add to soy mixture and continue to simmer for 4-5 minutes, until bubbly and thickened. Strain the sauce and reserve 1/2 cup for dipping. Set aside to cool.

3. Preheat grill to medium-high. Brush or spray grill grate with oil.

4. Alternately skewer chicken pieces then two scallions onto 4 sets of double skewers, about 5 pieces of chicken per set. Grill skewers, covered, about 2 minutes on each side.

5.Baste the side of meat facing up with sauce. Grill, covered, 2 minutes more and turn. Continue grilling and basting chicken until cooked, 10-14 minutes total, depending on hotness of grill. (Watch chicken carefully; don’t over-cook or chicken will be dry and tough.