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?

Feels Like Grillin’ Weather

This spring weather has me feeling good. Warm and breezy. So we’ve been doing a lot of grilling. 

Chicken drumsticks. Steaks. But Wednesday night’s dinner is moving into the weekly rotation. 

I love a good pork chop. And a grilled pork chop is the bee’s knees. 

After a quick mile and a half run, I whipped up a delightful supper. 

  
Grilled Pork Chops with Brown Rice and Sautéed Broccoli and Cherry Tomatoes

What you need:

  • Pork chops
  • Fresh broccoli
  • Cherry tomatoes
  • Brown rice
  • Butter
  • Salt and pepper
  • Sweet and Smoky seasoning

Prepare the pork chops by covering the meat in a Sweet and Smoky rub from the grocery store, or make your own rub. Massage the run into the pork chops. Wrap each seasoned chop in plastic wrap for at least 3 hours. I marinaded mine all day. 

Before grilling, set the pork chops out on the counter so they get to room temperature, usually one hour. This ensures even grilling. 

Heat the grill to medium heat. Cook the pork chops for about 5-7 minutes on each side. Remove from grill, and let it rest for 15 before cutting. 

While the pork chops cook, cook the brown rice. I used a quick cooking brown rice so it cut down on time. 

Sauté the broccoli in a little olive oil and season lightly with lemon pepper. To help steam the broccoli, add a couple tablespoons of water and cover. 

Once the broccoli is a vibrant shade of green, add a couple handfuls of cherry tomatoes. Cook until the tomatoes start to get wrinkly and burst. 

Slice the pork chops into strips or bite sized pieces. Or leave it whole. Whatever tickles your fancy. 

Mix in a couple spoonfuls of good butter to the brown rice. Season with salt and pepper. Top the rice with the broccoli and tomato mixture. 

Enjoy every single bite. 

Simple and delicious. Low effort for a weeknight meal. And it is packed full of flavor.