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Grilled Hawaiian Ham Kabobs

Grilled Hawaiian Ham Kabobs are the perfect portable breakfast or brinner. A simple recipe loaded with your favorite flavors: ham, pineapple and veggies skewered and brushed with a glorious sweet and tangy sauce. It is grilled until perfectly smoky and delicious. This one is so good you'll be going back for more!

We are so excited to be partnering with our friends at Jones Dairy Farm to bring you a scrumptious breakfast or brunch recipe perfect for the holidays with family and friends, starring one of my favorite ingredients: Ham!!!

I have to admit I haven't been camping in the traditional sense since I was a kid. You know, sleeping on the dirt in a tent in the woods. We did an RV a few times when I was young, and I am thrilled to hike, fish, sit by the campfire and hang out with friends but at the end of the day this girl is ready to retire to my cozy bed. Now, whether that be in a cabin in the woods with the full amenities or in a nearby hotel is completely optional. I guess you could say I'd be more up for 'glamping'. But one thing I am always up for is grilling.

Whether I am home or away I am happy to tackle the grill. Even when you are camping you don't have to stick with franks and beans. Cooking on the grill or over the campfire is really just like cooking in my kitchen but with fire. I love the smoky flavor of food cooked on the grill too, you really can't beat it.

So last weekend it was 120°F in Phoenix. The funny thing is that when you are standing in front of the grill it is hot anyway so the heat doesn't seem to bother me as much. So I whipped up these scrumptious Grilled Hawaiian Ham Kabobs. They are the perfect breakfast or dinner.

With My favorite Hawaiian flavors skewered together and brushed with a scrumptious sweet and tangy pineapple sauce and then grilled until the vegetables are perfectly crisp tender and smoky. I top them with baked tater tots to make them the most amazingly portable breakfast you have ever enjoyed.

They are perfect for the campfire and being they are make with fully cooked ham steak, pineapple and vegetables there are so easy to prep ahead, store in the cooler and cook over the campfire or grill later. You are going to love them!

I will let you all know that you can pick up Jones Dairy Farm products at your local retailer. The company’s products are distributed nationwide, so be sure to check out their product locator so see where you can pick some up. If you’re looking for the breakfast sausage, it’s in the freezer section!

Enjoy!

With love from our Simple Kitchen to yours.

RECIPE AT THE BOTTOM

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Breakfast is what Jones Dairy Farm does! Can't get enough? Find more scrumptious breakfast and brunch recipes here.

Grilled Hawaiian Ham Kabobs
SERVES 8 | ACTIVE TIME 30 Min | TOTAL TIME 45 Min

Glaze Ingredients
6 ounces pineapple juice
1/4 cup extra virgin olive oil
1/4 cup light brown sugar
1/4 cup low sodium soy sauce
1/4 cup apple cider vinegar
2 teaspoons ginger paste (or minced ginger)
3 garlic cloves, minced

Kabob Ingredients
2 (7 ounce) fully cooked Jones Dairy Farm Ham Steaks, cut into 1" pieces
1 red pepper, cut into 1" pieces
1 green bell pepper, cut into 1" pieces
1 fresh pineapple, cut into 1" chunks
1/4 red onion, cut into 1" pieces
extra cooking oil for preparing grill grates
1 bag tater tots rounds

Soak 8 wood skewers in water for at least 30 minutes, this helps keep them from burning.

In a medium saucepan, over medium high heat, combine glaze ingredients. Whisk until well combined. Stir occasionally, until the liquid is reduced by half (you can skip this step but I love the thick coating of sauce on the kabobs).

Meanwhile, prep the pineapple and veggies. Prepare tater tots according to package directions.

Preheat grill to medium-high. Layer the ham, pineapple and veggies on skewers. Layer them so the ingredients are touching but not smashed together. Divide the ingredients out over 8 skewers.

Wad a couple of paper towels into a ball and hold with grill tongs. Dip the wad of paper towels into a bowl of cooking oil. Rub paper towel over the hot grill grates to thoroughly coat them.

Place the kabobs on the grill. Grill for 2 to 3 minutes per side until golden brown. Brush with reserved marinade when you place them on the grill and each time your turn the kabobs. Remove from the grill and top with hot tater tots. Serve and enjoy.

Recipe developed by Donna Elick -
Copyright ©2017 – All rights reserved.

PRINT RECIPE

Disclosure: This is a sponsored post in partnership with Jones Dairy Farm. All thoughts and opinions are our own.
Sumber https://www.theslowroasteditalian.com

Author musicforlive

Grilled Hawaiian Beef Kabobs

Grilled Hawaiian Beef Kabobs are such an amazing yet simple recipe you will be making them all year long. Your favorite island flavors all come together with tender beef in a glorious kabob marinade, juicy pineapple and a rainbow of perfectly cooked vegetables all on one kabob. Summer couldn't possibly taste any better than this!

I get so excited to bring the grill out. I mean live in Arizona and we could probably grill all year long but somehow grilling became stressful this past year so I was a little discouraged. But then I figured it out.

Everything needs a plan to be successful so I created my grilling plan and put it into action. It really made grilling a total joy again. I will tell you all my tips for simple grilling in a bit.

I am sure you remember me raving over how badly I want to go to Hawaii to renew my vows for my 10 year anniversary. Well, here we are. This year is my 10th anniversary and all I can think about is Hawaii.

I haven't planned anything, I am not even sure we are going. But, I just can't get my mind off of it.

And those flavors that I associate with Hawaii keep finding their way into my food too. I mean really... The sweet, tangy fresh flavors are hard to get out of my mind.

Check out more of our favorite Italian flavors here.

Needless to say when we decided to grill up some steak kabobs all of those luscious Hawaiian flavors came to mind and I knew using charcoal would help give these beef kabobs the perfect smokey taste.

It all starts with a marinade that will knock your socks off. It is sweet, tangy and zesty with a hint of smokiness and oooooh so tasty.

I whipped up my spectacular Hawaiian inspired marinade right in my resealable plastic container and added the beef chunks. Seal, shake and refrigerate.

This makes it so easy. I also prepped all of my veggies and the pineapple the day before. I tossed them into the plastic ware and refrigerated them.

Then we assembled them right we before we grilled. It couldn't be much easier.

I just couldn't get over the rainbow of colors and the incredible flavor.

The foolproof choice for beef kabobs is sirloin tip. They cook up to a tasty kabob that is amazingly tender.

Basting the beef while it cooks helps to caramelize the marinade and the end result is a most and tender perfectly cooked kabob that will blow your mind!

Grilled Hawaiian Beef Kabobs are such an amazing yet simple recipe you will be making them all year long.

Your favorite island flavors all come together with tender beef in a glorious marinade, juicy pineapple and a rainbow of perfectly cooked vegetables all on one kabob.

Summer couldn't possibly taste any better than this!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Grilled Hawaiian Beef Kabobs:

Shop it! Plan ahead and hit the grocery store with a list. Walmart pretty much carries everything and that makes it for easy to throw the perfect barbecue. Buy everything you need at least 2 days before your party.
Prepare ahead! Use containers to store prepped ingredients the day before your party. Those tight fitting lids help prevent a mess and the containers are perfect for marinating. Less work at party time means more time to have fun with your guests.
Protect it! Store unused charcoal in a cool dry place. Storing inside a small empty trashcan with a lid on it will prevent rain and humidity from damaging your briquets and will give you a long shelf life.
Time it! Use a digital or phone timer to remind you of when to flip your meat. Most recipes will give you a time window (such as 3-5 minutes). Set your timer to remind you to check it. This can be a meal saver when you are having fun.
Double up! Kabobs built using 2 side-by-side skewers cook more evenly and keep your ingredients from spinning around when you flip them.
Clean it! Wad a piece of aluminum foil into a ball about the size of a navel orange. Hold ball of foil snugly with tongs. Scrape foil back and forth across the hot grill grates removing any debris.

What you will need to make Grilled Hawaiian Beef Kabobs:

Wooden Skewers - Perfect for kabobs, whether you are making fruit skewers or meat and veggie kabobs.
Food Storage Containers - Use containers to store prepped ingredients the day before your party. Those tight fitting lids help prevent a mess and the containers are perfect for marinating. Less work at party time means more time to have fun with your guests.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite kabob recipes:

Grilled Hawaiian Ham Kabobs
Bacon Bourbon Chicken Kabobs

Kabob Recipes, Beef Kabobs, Kabob Marinade, Beef Kabob Recipe

Hawaiian, Beef, Grilling

Hawaiian

Yield: SERVES 6 KabobsAuthor: Donna Elick

Grilled Hawaiian Beef Kabobs

Grilled Hawaiian Beef Kabobs are such an amazing yet simple recipe you will be making them all year long. Your favorite island flavors all come together with tender beef in a glorious kabob marinade, juicy pineapple and a rainbow of perfectly cooked vegetables all on one kabob. Summer couldn't possibly taste any better than this!

prep time: 45 minscook time: 15 minstotal time: 60 mins

Ingredients

Marinade

6 ounces pineapple juice
1/4 cup low sodium soy sauce
1/4 cup extra virgin olive oil
1/4 cup light brown sugar
1/4 cup apple cider vinegar
1 tablespoon unsulfured molasses
2 teaspoons minced ginger
2 teaspoons minced garlic

Beef Kabobs

1 1/2 pounds beef sirloin tip, cut into 1" pieces
1 red pepper, cut into 1" pieces
1/2 fresh pineapple, cut into 1" chunks
1/4 red onion, cut into 1" pieces
1 zucchini, cut into 1/4 - 1/2" thick coins
extra cooking oil for preparing grill grates

Instructions

Soak 12 wood skewers in water for at least 30 minutes.
In a medium bowl or resealable container combine marinade ingredients. Whisk until well combined. Reserve 1 cup marinade.
Add beef to remaining marinade in bowl. Toss to coat. Cover and marinate at room temperature for 30 minutes. If marinating longer be sure to refrigerate.
Meanwhile, add reserved 1 cup marinade to a small saucepan and cook on medium high, stirring occasionally, until reduced by half (you can skip this step but I love the thick coating of sauce on the beef).
Prep pineapple and veggies.
Preheat grill to high. Layer beef and veggies on skewers. Use 2 skewers about 1/4" apart for each kabob. I start the kabob and end the kabob with beef. But you can do it any way you like. Layer them so the ingredients are touching but not smashed together. Divide the ingredients out over 6 skewers.
Wad paper towels into a ball and hold with tongs. Dip into a bowl of cooking oil. Rub paper towel over the hot grill grates to thoroughly coat them.
Grill kabobs for 2 to 3 minutes per side until golden brown and cooked through. Brush with reserved marinade when you place them on the grill and each time your turn the kabobs. Remove from grill and serve.

DONNA'S NOTES

If you are traveling or preparing ahead, you can prep veggies and meat with marinade the night before and store in containers. Assemble when you get to your destination.
Don't skimp on the beef. Sirloin tips are the perfect cut for this recipe.
You can marinate for up to 24 hours.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Slow Cooker Orange Honey Ham (With VIDEO)

Slow Cooker Orange Glazed Ham is a delicious, easy, and completely crave-able recipe that is the hit at any holiday dinner! It is so easy it just about cooks itself.

Holiday dinners are always a scramble for me - and always end with me trying to balance dishes needing to head into the oven, trying to find more space on the stove, or wishing I had prepared more before the big dinner.

I've been trying more and more slow cooker recipes as the holidays approach, to try to reduce the heavy lifting when it comes to Holiday Dinner planning - and this Slow Cooker Orange Glazed Ham is a perfect dish bound to grab the spotlight at any Christmas dinner table!

This ham is simple - add to a slow cooker, make a quick glaze, and let cook - with very little cleanup and without taking up precious room on your stove and in your oven!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

Helpful Tips to make Slow Cooker Orange Honey Ham:

Glaze can be added to the slow cooker in the beginning, but I like to drizzle a little of it over the ham as it cooks - so the ham isn't boiling in the glaze.
If you notice your glaze is too thin and watery, pour the liquid into a sauce pot and cook down to reduce in half and then slowly add glaze every 1/2 hour for the final two hours of cooktime.
If you need a little more crunch to your ham, you can remove from the slow cooker and add to a cooling rack over a baking sheet, and bake for 15 minutes at 400 degrees to get a bit more - but I'm always surprised with how well I get a baked crunch when making ham in the slow cooker!
Don't drown the ham in glaze (and other liquids), or it won't make the crunchy caramelized sugar crust so many people love about a good holiday ham dinner! Let your ham have room to cook and form a crust - drizzling glaze over the ham throughout cooking time will help!

What you will need to make Slow Cooker Orange Honey Ham:

Slow Cooker - the slow cooker is almost my most used kitchen gadget, especially during fall/winter! It's just so convenient, and lets face it, it makes comfort food taste even better!
A sharp knife or Mandoline slicer

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite ham recipes:

Grilled Hawaiian Ham Kabobs
Best Ever Orange Honey Glazed Ham
Cheesy Monte Cristo Bombs

See how easy this Slow Cooker Orange Honey Ham is to make. Watch the video!!!

Yield: 8-10Author: Courtney O'Dell

Slow Cooker Orange Honey Ham

Slow Cooker Orange Glazed Ham is a delicious, easy, and completely crave-able recipe that is the hit at any holiday dinner! It is so easy it just about cooks itself.

prep time: 10 minscook time: 5 hour and 30 minstotal time: 5 hours and 40 mins

Ingredients

8-10 pound fully cooked spiral cut ham
1/2 cup honey
1/2 large orange, thinly sliced
1 cup orange juice
1 cup packed light brown sugar
1 teaspoon ground ginger
1 teaspoon ground mustard
2 teaspoons whole cloves, divided

Instructions

Place ham in slow cooker flat/cut side down. Score the end facing up, by using a sharp knife to make criss cross marks about 1/8" deep.
Push about 1 teaspoon of the cloves into top of ham.
In a medium sized saucepan, combine honey, oranges slices, orange juice, sugar, ginger and mustard, and the remaining teaspoon of cloves.
Cook on medium for 5 minutes, until the glaze has reduced in half.
Drizzle half of the glaze mixture over ham, saving 1/2 the glaze to drizzle as it cooks. Cover slow cooker and cook on low 4-5 hours.
Add more glaze every hour of cooking, and in the last hour, add more glaze every 25 minutes.
When ham has developed a crunchy, dark brown glaze, remove from pan and serve immediately.

https://zeromediasystem.blogspot.com//search?q=grilled-hawaiian-ham-kabobs

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Grilled Zucchini Recipe

This Grilled Zucchini recipe is one of my favorite ways to use up extra zucchini from the garden. It comes out delicious every time.

If you're wondering what to do with extra zucchini, these Baked Zucchini Chips are a delicious healthy snack or appetizer.

Or, this 10-Minute Italian Zucchini Noodle Skillet with Sausage is my new favorite with oodles and oodles of zoodles.

My Grilled Summer Vegetable Pasta Salad is one of my favorite ways to use up extra vegetables.

Grilled Zucchini

Grilling is an absolute must in the summer. And, while there are many different ways to grill meat, I wanted to share one of our favorite ways to grill up healthy vegetables.

I love making this grilled zucchini recipe in the summer because it is ready, start to finish, in about twenty minutes.

Plus, it's gluten-free and low carb so it's something that everyone on my guest list can enjoy without a problem.

As it gets warmer, I love being able to move my cooking outside onto the grill.

Have you tried my Grilled Hawaiian Ham Kabobs? Or, how about my Spicy Grilled Corn? There are so many easy grilling recipes to try.

Frequently asked questions

Should you salt zucchini before cooking? Adding salt to your zucchini helps pull much of the water. And, it helps to add taste.

But, when you use this grilled zucchini marinade, there is no need to add extra salt to your zucchini.

Do you have to peel zucchini before grilling?
If you purchased your zucchini from the grocery store and the skin has been waxed, yes. You will need to peel the skin to remove the wax.

However, if the zucchini hasn't been waxed, there is no need to peel it.

If you have a very large zucchini, you can peel it if you think that the skin is more bitter. But, try it first to be sure.

The skin is loaded with taste and nutrients.

What size zucchini should I use for grilling?
Ideally, you don't want your zucchini to be too large. I look for medium-sized zucchini that is about 7" long. But, if your zucchini is larger or smaller, they will still work.

If they are super large, you will want to remove the seeds before you use them.

What other vegetables can I use this method with? If you are all out of zucchini, you can use this same method to make grilled yellow summer squash, eggplant, pepper and onion wedges, or even asparagus spears.

If the vegetables are too small, you may need to grill them on foil instead to avoid them falling through the cracks.

What will I need to make grilled zucchini?

Can I make zucchini on the grill in foil?

Yes, if you want to make this grilled zucchini recipe in foil rather than directly on the grates, you can. Simply make a boat out of the foil and add the spears and the marinade.

Then, very carefully seal the foil and allow it to cook for the total time. You can open the foil and turn the zucchini over partway through if you like.

But, it isn't necessary to do that to cook it completely.

This is an easy time-saving hack when it comes time to clean the grill after cooking.

All you need to do is to remove the zucchini from the foil and there is no extra clean up involved. That means more time to relax and spend with friends rather than inside doing dishes.

Can I grill this inside?

If you don't have an outside grill, you can easily make it on a stovetop grill pan as long as the grill you use has ridges on it.

Any grill that is similar to a George Foreman Grill should work just as well for this grilled zucchini.

What should I serve with grilled zucchini?

This recipe is a wonderful side dish that you can serve with any type of meat you make on the grill. Here are a few suggestions that you might want to try when you make this recipe.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Yield: 10

Author: Donna Elick

Grilled Zucchini Recipe

This Grilled Zucchini recipe is one of my favorite ways to use up extra zucchini from the garden. It comes out delicious every time.

Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 Minutes

Ingredients

4 small zucchini (about 1 pound)
2 tablespoons olive oil
1 lemon, freshly squeezed
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 cloves fresh garlic, finely minced
1 1/2 teaspoons Italian seasoning
1 tablespoon chopped fresh Italian flat leaf parsley, optional
Shredded parmesan cheese, optional garnish
Crushed red pepper flakes, optional garnish

Instructions

In a rectangular pan, whisk together the olive oil, lemon juice, salt, pepper, garlic, and Italian seasoning until well combined.
Wash and dry zucchini. Cut zucchini into spears.
Place zucchini spears in the rectangular pan and toss with the olive oil mixture until coated.
Heat your grill to medium-high.
Brush the grates of your grill with olive oil. You can also use a wadded up paper towel with oil on it, grip it with a grill tongs and rub it over the grates.
Place the zucchini on the grill, using tongs, and cook for 3-4 minutes per side or until tender.
Remove from the grill and place on serving plate.
Garnish with additional salt and pepper or Parmesan cheese and crushed red pepper flakes if desired.

https://zeromediasystem.blogspot.com//search?q=grilled-zucchini-recipe

Originally published July 2020

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Perfect Steaks on the Grill + Video

Steaks on the grill are a favorite dinner anytime but especially summer. Learn how to cook steak perfectly with a cooking times and temp chart!

This recipe and how-to will make the best steak you will ever eat in your life!

All summer long you will find me on the back patio grilling up something delicious.

I am happy to stand outside grilling on an 800° degree grill when its 115° outside because I love it sooo much!

Have you tried my other grilling recipes? This Grilled Zucchini recipe is one of my favorite ways to use up extra zucchini from the garden.

Grilled Hawaiian Ham Kabobs are a perfect portable breakfast or Brinner.

Maybe you'd like to try this Southwestern Style Grilled Pizza with Chicken. It is bursting with bold flavor in just 30 minutes.

Tips for Steak on the Grill

Allowing the steaks to warm slightly will help them to cook more evenly. This results in perfect steaks on the grill.

Do not overdo the olive oil or it will cause flare-ups on the grill. Don't ask how I know. Just trust me on this one.

Sprinkle the steaks liberally with salt and pepper, don't be afraid of the salt. It will infuse into the meat and bring out the beefiness of the steak. And remember adding salt during cooking makes flavorful food. Adding salt after cooking, just makes salty food.

Allow your steaks to cook and get a delicious sear on them.

Avoid the temptation to poke, press, or move your steaks until it is time. This is one of the most important tips for perfect steaks on the grill.

When cooked place the steaks on a baking sheet and loosely tent with aluminum foil. Allow steaks to rest for 5 minutes. This will help the juices redistribute throughout the steak delivering a more flavorful product!

FREQUENTLY ASKED QUESTIONS

What type of steak should I grill?

You can grill almost any type of steak. In this recipe, I chose ribeye steaks which are my favorite. But, you can also try tenderloin, New York strip steak, top sirloin, T-bone or porterhouse.

What are steak cooking times?

For perfect steaks on the grill, follow these steak cooking times.

Rare - 5 - 6 minutes (internal temperature 130F)
Medium Rare - 7-10 minutes (internal temperature 135F )
Medium - 9 - 11 minutes (internal temperature 140F)
Well Done - 12 - 15 minutes (internal temperature 150F)

What grill temp is best for cooking steaks?

There will be some variation depending on the type of grill you use. But for perfect steaks on the grill, you should adjust the grill for high heat.

The temperature will be between 450°F and 500°F.

Remember to let your steaks sit at room temperature for about 30 minutes before you place them on the grill. This makes all the difference in the flavor.

Should you marinate steaks before grilling?

This really depends on personal preference.

By drizzling the steaks with olive oil, you will have steaks with a flavorful crust just like the ones you get at your favorite steak house.

But, if you want to use a grilled steak marinade instead, you can try my Garlic Lime All-Purpose Marinade.

It's an all-purpose marinade that works on so many different meats.

Grilling tools for perfect steaks on the grill

If you want perfect steaks on the grill every time, this is what I recommend that you start with. This method works on both charcoal and gas grills.

Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
Tongs - I love this set of 3. I use every pair of them. They are so handy and grip amazingly well!

What should I serve as a side dish?

There are so many delicious summer side dishes you can try. Why not make my Summer Vegetable Salad with a tangy basil vinaigrette.

Summer Corn Salad is a bright refreshing taste of summer with fresh corn and tomatoes.

Summer Cole Slaw is an easy recipe without slaw dressing that everyone asks for.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Watch how to cook steak

If you're wondering about how to cook steaks on the grill, check out the step by step video for the entire process. You'll be making perfect steaks on the grill in no time.

Yield: 4-8

Author: Donna Elick

Perfect Steaks on the Grill

Grilling the perfect steak results in a tender juicy steak with a life altering crust on the outside of the steak. You just need to know how. This recipe and how-to will make the best steak you will ever eat in your life!

Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 Minutes

Ingredients

4 (1 - 1 1/4" thick) good ribeye steaks, about 1 pound each
olive oil, your favorite
kosher salt
fresh ground black pepper

Instructions

Remove steaks from the refrigerator and place on a baking sheet lined with aluminum foil for about 15 minutes, covered with foil. Allowing the steaks to warm up slightly will help them to cook more evenly.
Preheat grill to high. Drizzle your steaks with olive oil and rub it all over the steaks. Then liberally sprinkle with salt and pepper. Flip steaks and repeat. This will give the steaks that flavorful crust that good steak houses are known for.
After your grill has preheated place steaks on the grill, diagonally to the grill grates ( \ ). Close the lid to the grill and allow steaks to cook. Dispose of the aluminum foil on your baking pan. Keep in mind - cook steaks 4-5 minutes per side for medium rare, 5-6 minutes per side for medium.
After 2 minutes, move steaks to an opposite diagonal ( / ), this will make those fabulous cross hatch grill marks. Close cover to grill and allow steaks to cook for another 2-3 minutes.
Flip steaks over with tongs so they are on the grill diagonal to the grill grates. After 2 minutes move steaks to an opposite diagonal. Cook for an additional 2-3 minutes for medium rare. Again use 2-3 minutes for each step if you are cooking medium rare, use 3 minutes per step if you are cooking medium.
Place steaks on baking sheet and loosely tent with aluminum foil. Allow steaks to rest for 5 minutes. This will help the juices redistribute through out the steak delivering a more flavorful product!
Serve and enjoy!

https://zeromediasystem.blogspot.com//search?q=how-to-grill-perfect-steak

Originally published May 2014, updated and republished August 2020

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Pesto Pasta Salad with Chicken

Pesto Pasta Salad is a satisfying fresh summer side, bursting with flavor!!! With grilled chicken, tomatoes, mozzarella, and a homemade fresh basil pesto this recipe is perfect for a summer potluck!

To make this pesto pasta salad recipe you'll need a fresh basil pesto, cherry tomatoes, grilled chicken, cooked rotini noodles, mozzarella pearls, pine nuts, shredded parmesan cheese, and chopped basil. Toss it all together for your favorite new pasta salad!

Hi guys! It’s Aimee from Like Mother, Like Daughter here again to share this yummy pesto pasta salad with you! This pasta salad is a new favorite of mine and I'm going to be enjoying it all summer long. Its inspired by a favorite pizza I like to get at a local pizza place which is topped with pesto, mozzarella, shredded chicken and cherry tomatoes!

This pesto pasta salad makes a lot, so it’s perfect for a summer bbq or potluck! You can easily cut the recipe in half though if you don't want to make as much!

Now that we are ready for warmer weather, I think we're ready for a summer bbq with this pesto pasta salad, some hawaiian ham kabobs, or some bbq pulled pork! Cool off with these lemon cheesecake bars for dessert!

This cold pesto pasta salad is such a refreshing and flavorful dish! Everyone will love it!

and a homemade fresh basil pesto this recipe is perfect for a summer potluck Pesto Pasta Salad with Chicken

Helpful Tips to make Pesto Pasta Salad:

Use your favorite store bought pesto instead of homemade pesto to make it quicker to throw everything together.
Instead of cooking up your own chicken, you can also use a rotisserie chicken! It’s a great way to use up leftover rotisserie chicken meat. Have it for dinner one night, and use the leftovers the next day for this chicken pesto pasta salad!
This is a great dish to make ahead since it tastes best after everything has set together in the fridge for a couple hours. Make it the night before a bbq so you don't have to stress about it the day of!
This pesto pasta salad should stay good in your fridge for about 5 days if it even lasts that long before you eat it all ;)

What you will need to make Pesto Pasta Salad:

Colander – this kitchen essential makes life so much easier! You can use it to drain pasta or wash veggies and fruit.
Cutting Board- A big good solid cutting board so you can prep all your veggies on one surface. I use my cutting board daily so it’s worth the investment.
Quality Knives- Quality knives make prep time much quicker and are important for safety as well. If you make one kitchen investment, I believe it should be in quality knives.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite pasta salads:

Hawaiian Tortellini Pasta Salad
Muffaletta Tortellini Pasta Salad
Greek Tortellini Pasta Salad
Antipasto Tortellini Pasta Salad

Yield: SERVES 8Author: Aimee Berrett

Pesto Pasta Salad

Pesto Pasta Salad is a satisfying fresh summer side, bursting with flavor!!! With chicken, tomatoes, mozzarella, and a fresh basil pesto this recipe is perfect for a summer potluck!

prep time: 15 MINScook time: 15 MINStotal time: 30 mins

Ingredients

1 cup pesto (recipe to follow, or store bought)
16 ounces rotini pasta
2 large chicken breasts (or about 2 cups cooked grilled chicken)
1/2 cup pine nuts
1 cup halved cherry tomatoes
8 ounces mozzarella pearls
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh basil

Fresh Basil Pesto

3 cups fresh basil
1/2 tablespoons minced garlic
1/4 cup pine nuts
1/2 cup shredded Parmesan cheese
1/2 cup olive oil
1/2 teaspoon salt, to taste
1/4 teaspoon pepper, to taste

Instructions

Bring a large pot of water to boil and cook your pasta according to package directions. Drain and rinse with cold water when done.
Grill chicken breasts over medium-high heat, seasoned on both sides with salt and pepper, flipping after about 5 minutes. Cook until internal temperature reaches 165 degrees. Allow to rest for about 10 minutes before dicing up.
Meanwhile, prepare the pesto: Add the basil, garlic, pine nuts, parmesan cheese, olive oil, and salt and pepper to a food processor. Blend until the mixture is mostly smooth, and reaches desired consistency. Set aside.
In a small pan add pine nuts and cook over medium heat, stirring frequently, for about 3 minutes until they are nice and toasted.
In a large bowl, add cooked pasta, chicken, pine nuts, tomatoes, mozzarella, parmesan, and fresh basil. Top with pesto and stir it all together to combine.
Cover and place in the fridge for 1-2 hours before serving.

Cook's Notes

Pasta salad will stay good covered in the fridge for about 5 days.

Author musicforlive