Grilled Avocado Tacos with Creamy Jalapeno Greek Yogurt Dressing

I am about to change your life with two simple words that I frequently say separately, but never before together– Grilled Avocados. That’s right, I discovered avocados can and should be grilled! Tossing this creamy green fruit on the grates for a few minutes creates a smoky, simply marvelous flavor profile that plain ole avocados just can’t deliver. Grilled Avocado Tacos

With grilling season firing up and Cinco de May moments away, you’re definitely going to want to toss on a few avocados to go along with your barbecue. Or, if you’re vegetarian, vegan or just taking a plant-based day for variety, you’ll love my recipe for Grilled Avocado Tacos with Creamy Jalapeno Greek Yogurt Dressing

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Lemony Lamb Loin Chops with Gremolata #GoForTheBOLD

This post is sponsored by Mountain States, however all comments, opinions and enthusiasm are my own. Lemony Lamb Loin Chops with Gremolata -- a tangy sauce and grilled lemon slices will lift this lamb dish to the top of your favorites. Grills in less than 10 minutes and an excellent source of lean protein.

I had a wonderful weekend with my family cooking up new memories – well, grilling them up, to be exact! Sitting down together to a simple yet super flavorful lamb dinner was the perfect exclamation point to the end of our summer together (as school started back up Monday and our oldest left the nest again for 2nd year in college). Until recently, my three teen boys didn’t have many memories centered on lamb, but I sure had some recollections – and they mostly involved around stuffy Sunday dinners of yore at a relative’s home wearing uncomfortable clothes, shoes that pinched and being forced to “politely” clean my plate of mushy vegetables and an old-school prepared lamb roast.

Grilling lamb for our last summer weekend together!

Grilling lamb for our last summer weekend together!

After hearing various friends, from Paleo diet devotees and flavor-centric foodies, rave about the virtues of this red meat that’s been enjoyed across various cultures for century upon century, I penciled lamb onto my “things to grill sometime” list – oh, you how I like to grill everything! When Mountain States (producers of Shepherd’s Pride and Cedar Springs lamb, raised right here in the U.S.) sent some delicious looking lamb loin chops my way, they were bumped to the top of the to-do list – it was time to give ‘em my modern, fit foodie spin. If the speed at which my guys devoured dinner is any indication, you are going to LOVE my recipe for Grilled Lemony Lamb Loin Chops with Spinach Gremolata Sauce. #GoForTheBOLD

Grilled Lemony Lamb Loin Chops are a quick and healthy meal solution, only 8 minutes to grill and packed with lean protein and other important nutrients.

Lemony Lamb Loin Chops

After marinating for 1 hour, lamb loin chops are ready for the grill!

The loin chops couldn’t have been any easier to prepare with a simple marinade, less than 10 minutes on the grill, and an easy no-cook sauce. When meal-making is a no-brainer, there is more precious time to spend with family and friends – mine will be seeing this lamb recipe again soon at my backyard Labor Day cookout.

Wow, my lamb chops and lemons grilled up in 7 to 8 minutes!

Wow, my lamb chops and lemons grilled up in 7 to 8 minutes!

If the weather turns too cool this fall season to barbeque al fresco, these lamb chops easily translate to an indoor grill or stove top grill pan. And, the bright lift of lemon will remind you of a beautiful, never-ending summer! You can see them here served with grilled Shishito Peppers (that recipe posted tomorrow).  Lemony Lamb Loin Chops with Shishito peppers

While these lamb chops are delicious served unadorned, I prefer to drizzle them with a gremolata sauce prepared with olive oil, lemons and spinach (another twist on tradition).  I get so excited when this tangy, flavorful gremolata runs off my chops and into my grilled veggies, potatoes or pasta– it’s a versatile sauce to dress nearly every main dish, side dish, pasta and salad.

Protein-lovers, let me tell you a little more why lamb should make it onto your menu weekly rotation.  First of all, a 3.5 ounce serving contains approximately 25g protein, the optimal amount for your body to process at any one “eating experience.”  How many times have you heard me stand on my soapbox and tell y’all to eat 25g to 30g of protein at every meal – you need this amount for sustained energy, muscle management, healthy aging and more! Mountain States lambs roam pastures, grazing on grass, herbs and alfalfa, making it a great source of omega 3s (especial alpha-linolenic acid) and is also rich in iron, zinc, selenium, vitamin B-12 and niacin. If you want to try cuts other than lamb loin, every choice (which the exception of ground) is classified as “Lean” or “Extra Lean” by the USDA. Get more lamb nutrition information here. Mountain States Lamb Loin Chops - a lean, grass-fed protein choice

Shepherd's Pride Lamb - Raised without antibiotics or hormonesBecause I love feeling connected directly to the ranchers, I will keep getting my lamb from Mountain States. Mountain States (sold as the brands “Shepherd’s Pride” or “Cedar Springs American”) is a co-op owned by more than 150 hardworking families across the US who have been ranching for generations. These Shepherd’s Pride ranchers are committed to producing a clean, complete protein given no hormones or antibiotics, raised just the way nature intended. Additionally, it is the only lamb that carries the third-party Where Food Comes From ® source-verified label.  This means, with a scan of the label, I know exactly where my food comes from, where it was raised, and who handled it. Now THAT is some detailed data that will satisfy even the cleanest of clean eaters! Wondering where to buy lamb from Mountain States? When I used their Store Locator, I discovered (yay) my neighborhood H.E.B. grocery store carries it – or, you can ask your butcher!

For additional details on cooking and food safety information regarding lamb, please visit MountainStatesRosen.com.Go For the Bold US Lamb Giveaway

Check out this sweepstakes and enter for a chance to win US lamb and a patriotic dinner wear set perfect for your Labor Day party! #GoForTheBOLD

When is the last time you’ve tried lamb? Do you grill year-round? Any exciting Labor Day plans? Please share in the comments below! XOXO, Jennifer

Lemony Lamb Loin Chops with Gremolata -- a tangy sauce and grilled lemon slices will lift this lamb dish to the top of your favorites. Grills in less than 10 minutes and an excellent source of lean protein.
Lemony Lamb Loin Chops with Gremolata
Print Recipe
1 tablespoon minced garlic 1 cup packed baby spinach leaves ½ teaspoon white pepper ½ teaspoon salt
Servings Prep Time
4 Servings 40 minutes
Cook Time
8 minutes
Servings Prep Time
4 Servings 40 minutes
Cook Time
8 minutes
Lemony Lamb Loin Chops with Gremolata -- a tangy sauce and grilled lemon slices will lift this lamb dish to the top of your favorites. Grills in less than 10 minutes and an excellent source of lean protein.
Lemony Lamb Loin Chops with Gremolata
Print Recipe
1 tablespoon minced garlic 1 cup packed baby spinach leaves ½ teaspoon white pepper ½ teaspoon salt
Servings Prep Time
4 Servings 40 minutes
Cook Time
8 minutes
Servings Prep Time
4 Servings 40 minutes
Cook Time
8 minutes
Instructions
  1. Add lamb chops, oil, lemon juice, lemon zest, garlic, herbs, salt and pepper to heavy-duty plastic zip-top bag. Move the chops around in the bag until well-coated with marinade. Marinate for 1 hour to overnight in the refrigerator, no longer than 12 hours.
  2. After marinating, remove chops from marinade and discard remaining liquid. Season to preference with salt and pepper.
  3. Heat gas or charcoal grill to approximately 400F degrees. Grill chops with the lid up, flipping once, for 3 to 4 minutes per side or until internal temperature reaches 145 degrees (medium-rare).
  4. While lamb is grilling, also grill lemons for several minutes per side, or until beginning to lightly char. Transfer chops and lemon slice to platter and rest for at least three minutes before serving or slicing.
  5. While lamb is resting, place all ingredients for gremolata in food processor or blender and pulse until partially smooth but with small spinach pieces.
  6. Serve chops with a grilled lemon sauce and drizzle of gremolata.
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Molasses & Pepper Crusted Steaks + Iron-Boosting Salad

Molasses Marinated Flat Iron Leftover steak from the grilling makes the BEST next day salad. Tossing a few extra steaks on the grill is my little secret to putting together a quick meal when life just starts getting too crazy to cook. Since we are now officially “Back to School,” my recipe for Molasses & Pepper Crusted Steak and the next-day “Super Iron Boosting” Steak Salad with Dates, Pistachios and Peppers will most likely be in my weekly lunch and dinner rotation until soup season hits (which is still months away in Texas).

pinners conference pic 1I’ll be showing these two recipes (along with a couple others) in my “Empowered Meal Prepping – Protein for Fitness” class line-up for the Pinner’s Conference in the Dallas area on Sept 9th.  Sign up for my class; I’ll also have beef swag and lots of tasty samples!  Use the discount code FITFORK at online registration to save 10% on the very reasonable cost that allows you access to 100+ classes on food, fitness, crafts, home décor and more! Or, if you just want General Admission to shop and see the sights (no classes), you can get a free pass ($7 at door) using FREESHOPPINGRESISTER HERE

So, let’s start with the steak . . . since you need steak leftovers to make the salad! The beef cut I’ve used is the very tender and quite economical Flat Iron steak, but Top Sirloin, Tenderloin or Strip steaks would all work equally well.   The natural sugars from the molasses in this recipe caramelize along with the pepper to make a deliciously crispy crust on the outside of a mouthwatering and juicy center.  I like to pair this steak with Maple Pecan Raisin Butternut Quinoa Molasses and Pepper-Crusted Grilled Steak is a quick dinner to grill up and the leftovers can be used in salads, tacos, breakfast hashes and more.

Make sure to save some steak so you can use the leftovers to make my “Super Iron Boosting” Steak Salad with Dates, Pistachios and Peppers.  Almost everything about this salad is iron-boosting from the red meat and molasses, to the dates, pistachios (highest iron nut), and spinach.  All of us, especially athletes, need iron, a mineral that helps red blood cells get oxygen to the muscles, thusly improving energy, athletic performance and mental functioning.

uper Iron Boosting Steak Spinach Salad with Dates, Pistachios and Peppers is a quick and easy meal-solution made with leftover beef. Nearly every ingredients is an abundant source of iron, making it perfect for athletes or those with anemia.

Molasses Steak Salad with Dates Blue Cheese toesThe salad isn’t a “recipe” per se, just pile fresh baby spinach on a plate and add 3 ounces of leftover steak cut in bite-sized pieces. Top that with other veggies you love, like yellow pepper strips, and a couple tablespoons each of sliced dates, blue cheese and pistachios. I’ve served with my favorite store-purchased Organic Balsamic Vinaigrette Dressing from Litehouse Foods.

How to Layer a Jar Salad

Above are some useful tips for prepping your salad in a jar, if taking to school or work.

Brazilian Beef and Plantain Breakfast BowlAnother recipe in my class, and so delicious with these steak leftovers is a Brazilian Beef & Plantain Breakfast Bowl (with Coconut and Honey).

 

 

 

 

 

What is your favorite cut of steak to grill? Do you like your salads savory, sweet or both? Do you go back and make recipes from pins you’ve saved? Please share in the comments below – XOXO, Jennifer 

Molasses & Pepper Crusted Steak
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Molasses & Pepper Crusted Steak
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Ingredients
Servings: servings
Instructions
  1. Whisk together molasses, vinegar, oil, pepper, garlic, ginger, thyme, and red pepper flakes, and pour into plastic zip-top bag containing steaks. Seal tightly and flip a few times to evenly distribute marinade.
  2. Set in refrigerator to marinate for 30 minutes to 2 hours, flipping bag occasionally.
  3. Preheat gas or charcoal grill to 400 F degrees. Remove meat and discard marinade. Season with salt and more pepper to taste.
  4. Place steaks on oiled grates and grill for approximately 7 to 9 minutes on one side, or until moisture starts to pool on the top and beef releases easily from grates with tongs. Flip once, grilling on the other side for 6 to 8 minutes or until internal temperature reaches 135 F degrees with instant-read meat thermometer inserted into the thickest part of steak
  5. Transfer plates to platter and let rest for 5 to 10 minutes before slicing against the grain.
  6. *Double recipe if you’d like to have leftovers to make steak salad and beef breakfast bowl.
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Mango Flat Iron Steaks + Fruity Jicama Slaw + Weber Grill #Giveaway

This post and giveaway is sponsored by Litehouse Foods and Weber. However, all comments, opinions and enthusiasm are my own.

Ladies . . . and gentlemen, it’s time to get your grill on! While I exercise my freedom to grill year ‘round, the entire month of July is specifically designated as National Grilling Month.  That means you need to be cooking outdoors at least on the weekends and, preferably, every chance Monday through Friday that you can.

Mango Marinated Steak with Fruity Jicama Ginger Slaw

My recipe for Mango Marinated Flat Iron Steaks with Fruity Jicama Ginger Slaw is a quick and easy recipe for the work week – it’s ready in just about 30 minutes and gives you an excuse to sit out on the patio for a little deserved rest and relaxation.  Sitting there next to the grill with your beverage of choice in hand (might I suggest a pina colada), smelling the delicious island-inspired aromas wafting from the grill will destress you almost as quickly as a tropical vacation.

Mango Marinated Steak is made with the flat iron cut, the second most tender cut of beef! A tropical inspired recipe for the grill that takes only 30 minutes to make.

This recipe, developed for Litehouse Foods & Weber (GRILL GIVEAWAY AT BOTTOM OF POST), uses one of my all-time favorite cuts of beef – a flat iron steak. If you’ve not yet thrown a flat iron steak before, you’re in for a real treat! While I’d like to keep this somewhat lesser known hush-hush, I’ve decided to share the “grate” news with y’all! This steak, cut by the butcher from a top blade roast,is second only in tenderness to tenderloin yet is so much more economical, typically a third the price per pound! It can be thrown on the grill “as is” or given a quick dry rub or 15 minute marinade for flavor, meaning dinner can be on the table chop-chop! Plus, the uniform shape and thickness and succulent taste are making this steak an up-and-coming grill season superstar. I’ve got to thank Beef Loving Texans for turning me on to this cut, which is one I now demonstrate time and time again in Grilling 101 classes.

Mango Jicama Ginger Slaw is a tropical take on a summer bbq side dish -- serve with grilled beef, chicken or seafood!

Y’all know I love bright and colorful side dishes made with seasonal produce just as much as my beef – the two go hand-in-hand (or, hand-in-mouth is more like it)!  I tossed together a quick slaw made from jicama (a Mexican root vegetable), mango, grated ginger and other fresh produce, finishing it with Litehouse Food’s traditional Coleslaw Dressing whisked up with some lively ingredients to add to the island-vibe.

flat irone mango slaw grill close upNow, the fun part! I get to giveaway the really cool little Weber grill I made these steaks on (well, it’s actually a brand new one, of course).  The Weber Q 1200 is so ready to ignite your grilling creativity in the backyard or on any number of off-site food adventures – I’ve used it for camping and food demos.  Smaller in size than my full-sized grill, yet not at all flimsy, this portable gas grill offers the same blazing badassery you’d expect from a Weber grill.  Things I love about it – 1) perfect for those nights when just grilling for two, and not the entire family; 2) no-fuss electric ignition and 14-oz. screw-on propane tank; 3)  two generous-sized, fold-down trays ready to accommodate all my serving trays, spatulas and other such grilling superfluities; and 4) it’s available in a rainbow array of seven color choices to match any outdoor décor (although, I’m giving away the BLUE to one of YOU).

win weber grill

Check out Weber Nation for tons of ideas and inspiration for grilling that will keep you busy (and full) all seasons.

weber grill 2

To enter, follow the Rafflecopter instructions below.
a Rafflecopter giveaway

Mango Marinated Steak with Fruity Jicama Ginger Slaw
Mango Marinated Flat Iron Steaks with Fruity Jicama Ginger Slaw
Print Recipe
Make waves with this island-inspired grill recipe for tender flat iron steaks with a juicy sweat-heat slaw featuring jicama, ginger and mango! It's like a vacation for your taste buds! Also, enter to win a Weber Grill!
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Mango Marinated Steak with Fruity Jicama Ginger Slaw
Mango Marinated Flat Iron Steaks with Fruity Jicama Ginger Slaw
Print Recipe
Make waves with this island-inspired grill recipe for tender flat iron steaks with a juicy sweat-heat slaw featuring jicama, ginger and mango! It's like a vacation for your taste buds! Also, enter to win a Weber Grill!
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time Passive Time
15 minutes 30 minutes
Ingredients
Marinade & Steaks:
Dressing:
Servings: servings
Instructions
  1. For Marinade and Steaks: Combine mango juice, lime juice, lime zest and olive oil in bowl .Whisk in garlic, chili powder and red pepper flakes.. Pour mixture in zip-top plastic bag and add steak, turning to coat. Let marinate for 30 minutes, turning occasionally.
  2. Heat grill to approximately 400 F degrees. Remove steak from marinade; discard marinade. Season steak on both sides with salt, to personal preference. Add steak to grill and grill approximately 5 to 6 minutes, before flipping once to cook another 4 to 5 minutes. For medium-rare, remove steak from grill when instant-read thermometer registers 135F degrees. Allow to rest 5 minutes.
  3. For Dressing and Slaw: In large bowl, toss together jicama, red onion, mangos, green onions (cross-wise sliced bulbs and length-wise sliced tops), cilantro and red pepper. Set aside.
  4. In small bowl, whisk together Coleslaw Dressing, mango juice, lime juice, lime zest, vinegar, ginger, green onion and sriracha. Pour over slaw and stir gently to evenly coat. Serve cold.
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Spicy Shrimp & Watermelon Kebobs – Summer on a Stick!

Summer on a stick! My recipe for Spicy Shrimp & Watermelon Kebabs is a salute to so many things I love about the warm-weather season – grilling, shrimp, watermelon, being outside and enjoying my family.

summer shrimp and watermelon

It’s also featured in the upcoming August/September issue of Simple & Delicious magazine (available on newstands July 12th). . . I just got an advance copy!

spicy shrimp and watermelon simple delicious magazine

watermelon cutting tipIn the magazine, I mention how much my three boys love watermelon.

It never fails that every time I’m cubing the watermelon for this recipe, the kids start circling around like flies – I swear, they can eat it faster than I can prep it!

That’s fine by me, though — watermelon is such a healthy and hydrating treat for the summer! By the way, here’s a handy way to slice up a watermelon that makes it easy to eat – it’s not your traditional wedge!

This is the perfect, light meal to make for the 4th of July weekend – guests will marvel that you grilled watermelon, and it’s so easy!Wild Caught Gulf Shrimp shipped straight to your door.

By the way, I like to use Wild Caught Gulf Shrimp from www.sizzlefish.com They are already peeled, de-veined and frozen with no additives – plus all their products are healthy, high-quality perfectly portioned and have an athlete’s lifestyle in mind! These little babies are shipped right to my door in vacuum-sealed in individual serving size packets (8 shrimp per packet) – that allows me to tweak the recipe based on how many people will be joining for dinner!

What are you grilling this weekend? Big 4th of July plans? Running a race? Please share in the comments below – XOXO, Jennifer 

 

 

 

 

 

Spicy Shrimp & Watermelon Kabobs
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
6 minutes
Spicy Shrimp & Watermelon Kabobs
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
6 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
6 minutes
Ingredients
Servings: servings
Instructions
  1. For glaze, puree the soy sauce, sriracha, honey, garlic and 2 cups of watermelon in blender. Bring to a boil in small saucepan. Cook uncovered, until reduced by half.
  2. On four soaked wooden skewers, thread shrimp, onion and remaining melon. Sprinkle with salt and pepper.
  3. On oiled grill race over medium heat, grill kabobs, covered or until shrimp turn pink. Brush with half the glaze during the last 2 minutes. Sprinkle with cilantro and serve with remaining glaze.
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BBQ Shrimp Kebabs with Pineapple & Kumquats – Foodie Flag Flying for July 4th

July 4th festivities will be firing up through the week . . .and I bet your grill is too! It’s no coincidence that July is National Grilling Month considering 200 million Americans own a grill and 72% plan to put a gas or charcoal grill to use on Independence Day (HBPA data). Personally, I enjoy the freedom from cooking in the kitchen and, while it’s traditional to throw down some burgers, dogs or steaks on the grates, my recipe for Sticky-Sweet Shrimp, Pineapple & Kumquat Kebabs gives you the liberty to let your creative food flag fly.

Pineapple Kumquat BBQ Shrimp Kebabs are a quick and easy grilled dinner solution with loads of flavor!

kumquatsWhile I’ve skewered up shrimp, pineapple and kumquats, it’s your inalienable, edible right to use the proteins, fruit and veggies you like best on a kabob.  However, I highly recommend the kumquats, grilling makes them even more fabulous. However, in the USA, this fruit (that is like a mini orange with edible skin) is in season from November through July – so hurry up and grill some! If you can’t find kumquats, you can substitute orange wedges.

Nutritional and Health Benefits of Kumquats: 

According to the USDA National Nutrient Database, a serving of eight whole raw kumquats (including peel) has 108 calories. This same serving size is an excellent source of dietary fiber, providing 9.9 grams — more than 25% of the Daily Value for men, and nearly 40% for women. Kumquats are also a great course of Vitamin C, Vitamin A, riboflavin and even calcium (providing almost 10% of the adult daily needs).

Fiber

A diet high in dietary fiber is beneficial to the health of your heart and gastrointestinal tract. Eight raw kumquats provide 9.9 g of dietary fiber. The amount of fiber recommended daily by the Institute of Medicine is 25 g for women and 38 g for men. Dietary fiber also controls blood glucose and insulin concentrations and reduces the risk of developing Type 2 diabetes.

Vitamin C

Vitamin C is an important antioxidant and is necessary for the health of blood vessels, tendons, ligaments and bones. According to the USDA, eight raw kumquats have 66.7 mg of vitamin C. The National Institute of Health has set the daily recommended amount at 75 mg for women and 90 mg for men. Adequate vitamin C is also necessary for proper wound healing.

Vitamin A

Vitamin A is a fat-soluble vitamin that promotes vision and is necessary for the health of teeth, skeletal tissue and skin. Eight raw kumquats have 441 IU of vitamin A. According to the Institute of Medicine, men need 3,000 IU of vitamin A daily and women need 2,333 IU. Vitamin A also functions as an antioxidant, protecting your body from free radical damage.

Riboflavin

Kumquats provide the B vitamin, riboflavin, which is a component of various enzymes involved in energy metabolism. Eight kumquats provide 0.137 mg of riboflavin. The daily amount of riboflavin recommended by the National Institute of Medicine is 1.1 mg for women and 1.3 mg for men.

Calcium

Calcium is essential for nerve transmission, muscle contraction and for formation of teeth and bones. The USDA National Nutrient Database shows that eight kumquats have 94 mg of calcium. The Institute of Medicine recommends adults consume 1,000 mg of calcium daily.

stubb's sticky sweet bbq sauce on shrimp kebabs

The little secret that pulls this super easy kabob recipe together is brushing on Stubb’s Sticky Sweet Bar-B-Q Sauce – seriously, why you make your own barbeque sauce when you can buy Stubb’s Legendary Bar-B-Q sauce (available in six different flavors) down at your local market?! The Sticky Sweet Bar-B-Q Sauce is my current infatuation of the moment – it’s got real southern flair, is rich and thick and loaded with brown sugar and gooey molasses.  Plus, I really appreciate how this product and the other sauces, marinades and rubs make it easy to add flavor to a meal while avoiding the fat, calories, or artificial flavors, sweeteners, colors or preservatives often found on the condiment aisle.

stubb's sticky sweet bbq sauce on shrimp kebabs

Looking for a side dish to serve with this tropical take on BBQ skewers? My recipe for Coconut Macadamia Fried Rice makes a pleasing pair-up – it’s been a frequently requested dinner on it’s own at my house.

Coconut Macadamia Nut Fried Rice

 

Cooler of Frozen Sizzlefish

As far as selecting your shrimp, you can grab a bag from the market, but I prefer to get mine from SizzleFish.com because I really trust their commitment to bringing me a responsibly sourced, perfectly-portioned seafood products with no additives or yucky stuff. additives – plus all their products are healthy, high-quality perfectly portioned and have an athlete’s lifestyle in mind! From these shrimp to Coho salmon to halibut and more, their products are vacuum-sealed in individual serving size packets, nestled in dry ice and shipped straight to my door for ultra convenience — I always have a lean protein on hand in the freeer to make a quick and easy dinner!

Get the recipe for Coconut Macadamia Nut Fried Rice here!

What are you grilling for the 4th of July weekend?  Have you ever had a kumquat? Do you like a spicy, sweet or vinegary BBQ sauce? Please share in the comments – XOXO, Jennifer    

 

BBQ Shrimp Kebabs with Pineapple & Kumquats
Print Recipe
1 lb jumbo shrimp with tails on, peeled and deveined (approximately 24 shrimp) 2 cup fresh pineapple chunks 24 kumquats (or orange slices/ wedges with peel on) 1 cup Stubbs BBQ Sauce Sweet & Sticky flavor (divided equally into 2 bowls) Garnish, toasted unsweetened coconut
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
BBQ Shrimp Kebabs with Pineapple & Kumquats
Print Recipe
1 lb jumbo shrimp with tails on, peeled and deveined (approximately 24 shrimp) 2 cup fresh pineapple chunks 24 kumquats (or orange slices/ wedges with peel on) 1 cup Stubbs BBQ Sauce Sweet & Sticky flavor (divided equally into 2 bowls) Garnish, toasted unsweetened coconut
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Use 8 metal skewers or soak 8 bamboo sticks in water for 10 minutes. .
  2. On each skewer, thread on 3 shrimp, 3 pineapple chunks and 3 kumquats in alternating pattern.
  3. Place skewers on grill heated to approximately 400 F degrees, cook for approximately 2 minutes, brush sides with bbq sauce and then grill for 1 additional minute.
  4. Flip skewers, brush with additional bbq sauce and cook for approximately 2 more minutes or until shrimp are pink and no longer translucent.
  5. Discard bbq sauce used for brushing on shrimp. Sprinkle kebobs with coconut and serve with rice and remaining ½ cup bbq sauce for dipping or drizzling.
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3 Ways to Grill Corn Perfectly this Summer

Raise your hand if you can’t resist corn on the cob !  Not only is this vegetable fun to eat, it’s usually super cheap in the summer season – I just bought a dozen plump, juicy organic ones at Whole Foods for $3 total! Making corn on the cob on the grill is super easy; it’s a must-have at our house for backyard barbecues and casual entertaining. You know it’s on my menu for all the big summer celebrations including Memorial Day, the Fourth of July and our big family reunion!    jennifer grilling cornThere are three main ways to cook a whole ear of corn on the grill, and I’m going to run you through them. But, first, you’ll want to find the freshest corn possible for the yummiest result. Corn sugars undergo enzymatic reactions after ears are picked, slowly converting into less tasty, mealy starches. So, the fresher the corn, the sweeter – all the more reason to make friends with your local farmers.

3 Ways to Grill Corn Perfectly -- the perfect side dish to any backyard BBQ or summer celebration!

Method 1 – Cook Corn in Husk

 Grilling an ear of corn in the husk is so simple and mess-free – the end part of the cob serves as a handle as your peel back the husk dig into the steamed kernels. Notice how I said “steamed” – that’s because this method actually uses water from all the parts of the corn to steam it into tenderness – the grill just serves as the heat source. If the corn is fresh, it won’t need a pre-soak in water. However, if the husk looks a bit dried out, soak the entire ear of corn in water for about 10 minutes before grilling.

How to: Simply place corn directly on the coals or grates of your grill or campfire (heated to about 400F degrees) and cook for approximately 10 to 15 minutes until tender (peel back husk if needed). The outside will be blackened, but inside it’s pure perfection. Peel back the husks; remove the silks and butter and season to your preferences. If you want to get fancy, you peel back husks without taking completely off, remove silks, butter and season and then pull back up the husks before grilling. But, I think this makes it too complicated (and the butter tends to drip out!)

Method 2 – Foil-wrapped

Grilling your corn wrapped in foil is a handy-dandy way to prepare it if you don’t want family and friends to be dealing with charred, messy husks. Again, you are actually steaming it with this method.  Plus, you can easily oil, butter or season your corn before cooking and the toppings won’t drip out . . . and you don’t have to deal with mess and logistics of setting out these perishable condiments if you have a large crowd.

How to: Shuck corn toss away silks and husk. Wrap the corn in heavy duty aluminum foil, with or without flavorings like butter, herbs, salt, pepper, grated cheeses, etc.  Grill right on top of hot coals, or on a grill grate set, turning a few times, about 10 – 15 minutes

Method – Naked

This is my favorite way to prepare corn on the grill because I like the nutty, smoked flavor that a bit of charring on the kernels brings. However, this method is not “steaming” like the other ways to grill corn, so the final result is not quite as juicy and, it can’t be cooked directly on coals. But, I feel like this is how we do it down here in Texas and it tastes so good — yeehaw!

How to: Pull back husks and remove completely or braid and tie off for a decorative effect. Pull away most of the silks – the remaining will burn away on the grill! Cook corn over a medium-hot grill (about 400F degrees) for about 10 to 15 minutes, rotating frequently to prevent burning and encourage all-over light charring. In the last few minutes you can brush with a flavored olive oil and sprinkle with herbs or do that while still warm before serving.

Grilled Corn with Ancho Vinaigrette is a southwestern inspired side dish for your next bbq or summer celebration.

I love serving my grilled corn with slightly spicy-sweet Ancho Vinaigrette – you can get my recipe here:

CalCornia Shrimp Pizza makes a speedy mead for busy weeknights - grill or make in the oven.

I’ve also been known to grill waaaaaaay to much corn and I’ll shear off the kernels and use in recipes like my Cali-Corn-ia Shrimp Pizza!

cooking light cornAlso, check out Cooking Light’s collection of in-season ideas for Cooking with Corn.

So, how do you usually make your grilled corn – foil, husked or naked? Also, do you use those little stab-in handle thingies or just eat right out of hand? Got any corny jokes? Please share in the comments below – XOXO, Jennifer 

 

 

 

 

 

Globally Inspired Steak Recipes using Wet Rubs

Strip Steaks for Grill with Wet RubWe are just a couples weeks out from Memorial Day, the “official” start of grilling season in most parts of the country. One of the “grate” perks about living here in the Lone Star State is firing up the grill a month or so earlier thanks to near-guaranteed beautiful weather.  However,I’d bet my last bag of charcoal brickettes that even if backyards from Amarillo to McAllen were to be covered in blankets of freak snow, we meat-eating Texans would still be outside fixing up some steaks – make no mistake!

jennifer fisher I love beefI’ve known my way around the grill since knee high, from camping grub to just keeping the kitchen cool in the suumer.  However, if you need a refresher on this meaty matter, you can catch up on grilling basics at TxBeef.org. Here, you’ll find everything you need to know about making the most from your charcoal grilling, gas grilling or smoking experience and also learn just about every other cooking method invented for beef! There is no better job than spreading the grilling love on behalf of Texas cattleman — in fact, I’m teaming up to teach another Grilling 101 class this weekend.

 

Aside from the technicalities of building a fire (or turning a knob), creating memorable flavor while maintaining the juiciness tenderness of a steak is what will ensure your success as a sizzling, tong-twirling superstar at the grill. While salt and pepper always add simple flavor to a good hunk of beef, sometimes a little more “wow” is on the wish-list of dinner guests Rubs are a quick and easy way to add an endless array of flavor profiles to steak.

Globally Inspired Wet Rub Recipes for Steak

Globally Inspired Wet Rub Recipes for Steak – an easy way to add flavor without a lot of fat when grilling or pan searing.

Today, I’m sharing three wet rub recipes that will kick up your grill game in a creative cross-cultural way. The Tex-Mex inspired Mi Casa Steak Rub, Spanish-meets-California inspired Valencia Steak Rub, and Asian-centric Shanghai Steak Rub all added a little something special to steaks at my recent weekend cookout.

Mi Casa Steak Rub

Valencia Steak Rub

Shanghai Steak Rub

These steak rub recipes aren’t the dry rubs recipes you may be familiar with, made with just herbs, spices and other non-liquid seasonings. Instead, wet rubs add just a little bit of liquid, but not enough to be a marinade – the consistency is more like a paste or thick dredge. Liquids used in wet rubs would be similar to those found in a marinade (like oils, juices, wine, wet condiments), but measured in a much smaller volume. While marinades are typically applied for several hours (up to a day) to render tougher cuts less chewy, wet rubs can be used to add loads of flavor on inherently tender cuts like strip steak, tenderloin, ribeye, T-bone, flat iron and more in 15 – 30 minutes.

Tips for Wet Rub Success:

  • For quick clean up, mix ingredients in zip-top bag, add steaks and massage around until coated.
  • Or, mix in small bowl and apply to steaks with a silicone brush or fingers.
  • It is fine to leave wet rub on for more than the 15 – 30 minutes, but make sure to place in refrigerator.
  • Discard any juices that remain in the bag.
  • Feel free to double or triple recipes if grilling for a crowd.
  • Make another batch to use as a grilling sauce for skewers of vegetables.
  • Allow yourself to make substitutions, experiment and create your own signature touch –that’s the fun in grilling!

How do you prep your steaks? What is your favorite cut of steak? Which of these three rubs sounds the best? What are your weekend plans — please share in the comments below – XOXO Jennifer