Steak Kabobs

When your local farmers market has filet mignon kabob meat, you get it.

Because life is too short for ordinary kabobs.

This is so easy.

Just be sure to not stab yourself with the bamboo skewers like I did. Twice.

What you need:

  • Filet mignon kabob meat
  • Cherry tomatoes
  • Onion, cut into big chunks
  • Green bell pepper, cut into big chunks
  • Avocado oil
  • Fennel and Fire After Grill Steak Seasoning
  • Fennel and Fire Sriracha Sea Salt

Heat the grill to 350 degrees. Soak the bamboo skewers in water for at least 10 minutes.

Prep the veggies and meat. Coat the steak with a little avocado oil and steak seasoning.

Put each ingredient on the skewer until all are gone.

Grill for about 10 minutes. The steak pieces are small, and you don’t want to overcook them. Turn the skewers a couple times to get good grill marks.

I plated mine with a side of cauliflower rice.

Very filling. A pretty dinner.

What are your favorite things to kabob?

Grilled Kielbasa with Yellow Squash and Roasted Okra

I am in no way a professional cook. But I know my way around the kitchen. 

That having been said…being a grill master is a different ballgame. I play in the minor leagues when it comes to grilling. Like I can do it, but it could be better if someone else did it. 

The boyfriend started the grill. It made it to flaming hot status. I put pork chops covered in BBQ sauce on said grill. And I almost burnt the house down. 

So really…kids, don’t play with fire. 

But dinner turned out pretty good. 

I managed to save the pork chops, but I threw a Pederson Farms Whole30 approved kielbasa on the grill for good measure. 

I roasted the okra in the oven at 375 degrees for about 15 minutes. And I grilled the squash. 

Do yourself a favor and get the Pederson Farms kielbasa. It is a game changer. Sugar free. No nitrates. No MSG. Yes. Yes. Yes. 

Anyone else had issues being the grill master? Or is it just me? 

Summer Grillin’

Nothing beats a hamburger on the grill. 

Lately, I’ve been grilling up some mean hamburgers. I found some delicious seasoning mix called Fennel and Fire’s Hambuger Blast. And it is life changing. 

I paired my burgers with fried potatoes, lady cream peas and sautéed lemon pepper okra from Me & McGee Market in North Little Rock. 

It was summer produce perfection. 

I absolutely love having a farmer’s market in my backyard. I actually have three within a couple miles of each other so I like to share the love. 

What have you been grillin’ lately? Favorite summer dinners? Favorite farmers’ markets?

Grilled Chicken Heaven

The grill has been busy at my house. It’s really the only way I want to cook right now. The weather has been so nice, and I have a feeling this Arkansas summer is going to be a hot one. 

So I’ve been soaking up spring air and enjoying cooking outside. And it has been delightful. 

So let me tell you about this chicken. It doesn’t look like much, but it packs a huge flavor punch. 

Citrus Chicken with Basil Parmesan Drizzle and Sautéed Summer Squash 

What you need: 

  • Four chicken cutlets
  • One lemon
  • One lime
  • Five garlic cloves, roughly chopped
  • Olive oil
  • Basil 
  • Parmesan cheese 
  • Two yellow squash 
  • One onion
  • Garlic powder
  • Salt and pepper, to taste

Put the chicken cutlets in a plastic storage bag. Squeeze the lemon and lime over the chicken. Add in some olive oil to give the juice a little substance. Roughly chop the garlic and add to the chicken mixture. Salt and pepper liberally. Let sit six hours in the fridge. 

Bring chicken to room temperature. I usually put it on the counter will I peep everything else and heat the grill. This helps the meat cook evenly, and it gives it good grill marks. 

Grilled over medium heat until the chicken is cooked completely, about 10-12 minutes. 

Combine a handful of fresh basil and roughly chop it. Add in olive oil, salt, pepper and garlic powder to paste. Blend until smooth. 

Add in a little Parmesan cheese and blend again. Do this until you get a sauce-like consistency. Don’t add too much salt because Parmesan cheese is fairly salty. 

Cook the squash and onion in olive oil until cooked through. I like it to kinda fall apart. No crunch to the veggies. It gets sweet and delicious. 

Drizzle the sauce on the chicken while it’s warm from the grill. 

Everything is a walk in the park. 

So simple. So fresh. The basil was the first batch to be pulled from the garden, and it didn’t disappoint. 

I see a lot of citrus chicken in my future summer dinners. And I’m totally ok with that.