Shish Kabobs and grilling go together like peanut butter and jelly! You just can’t have one without the other.
I like to use both marinated chicken and beef with a variety of vegetables for taste and color. Let’s grill!!
- 1.5 pound chicken breasts
- 1.5 pound strip steak
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 green bell pepper
- 1 red onion
- 16 oz. fresh mushrooms
- 2-3 tomatoes
- 1 zucchini
- Raspberry vinaigrette
- 2 tsp Cookies® All Purpose Seasoning
Cut meat into 2 inch cubes and marinade in vinaigrette and Cookies seasoning overnight in refrigerator. Cut bell peppers, onion and tomatoes in 2-3″ inch wedges and slice zucchini. Clean mushrooms, cut stems and leave whole. Push the meat and vegetables onto metal skewers using 5 pieces of meat per skewer. If using bamboo skewers, be sure to soak in warm water for 10-15 minutes before using to prevent them from burning on the grill.
Place shish kabobs on grill turning often until meat is cooked and browned. Save the marinade and brush it on shish kabobs while they are grilling for more flavor.
I served the shish kabobs with a tossed green salad and scalloped potatoes with cheddar cheese.
Cut meat into 2″ cubes and marinade overnight in refrigerator
Cut tomatoes and bell peppers into large wedges
Now cut the onions into wedges and slice zucchini
Clean mushrooms and cut stems. Leave whole
Push the meat and vegetable onto metal or bamboo skewers using at least 5 pieces of meat per skewer. Place on hot grill
Grill shish kabobs until chicken is cooked thoroughly
Serve with tossed salad and potatoes
There are so many things you can use to stuff manicotti. We had a box of manicotti and all the ingredients on hand to make this beef stuffed manicotti and it was extremely tasty. You can either make this recipe as is, or perhaps you would like to use it as a starting point and alter it to suit your taste. For example — add some cottage cheese to the meat filling or use mozarella cheese instead of the cheddar.
The fun part of cooking is changing a recipe and making it uniquely your own!
Makes 8 Manicotti in 8″ x 8″ casserole dish
- 1 lb. ground beef
- 3/4 C chopped onion
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 T dry oregano
- 1 T parsley flakes
- 3 T tomato paste
- 1/2 C water
Manicotti and sauce:
- 8 boiled manicotti
- 12 oz. tomato sauce
- 1/2 C water
- 1 C shredded cheddar cheese
Saute chopped the onion and garlic in 1 T margarine until onions are translucent then add the ground beef and fry until brown. Now add the seasonings, tomato paste and water stirring to combine, simmer and allow the water to evaporate. Set aside to cool and now is the time to boil the manicotti in water with a tablespoon of oil for 7 minutes.
Drain the manicotti and add about a cup of cold water in the pot to keep the manicotti moist and to cool them down so they can be handled. Fill each manicotti with the meat and place in an 8″ x 8″ greased casserole dish placing 6 down the center and 1 on each side. Sprinkle with 1/2 C shredded cheddar cheese. Dilute the tomato sauce with 1/2 C water and pour on the manicotti then sprinkle the remaining 1/2 C shredded cheese on top.
Bake in a pre-heated 375º oven for 40 minutes. Serve with a tossed green salad and hot rolls.
Saute onion and garlic then brown the ground beef. Add tomato paste, spices and water. Stir to blend and simmer until water has evaporated
Stuff the cooked manicotti with the meat and place in greased casserole dish
Sprinkle half of the cheese on the manicotti
Pour the diluted tomato sauce over the cheddar cheese
Sprinkle the remaining cheddar cheese on top and bake in 375º oven for 40 minutes.
Nicely browned in the oven and ready to serve
Swedish Meat Sauce on pasta
This is similar to the meat sauce on pasta that is served in Swedish schools and I have been told that it is everyone’s favorite! We (yes, my husband cooks too) made this for the first time today and my Swedish husband was the taste tester and said it was very close to what he remembers which he hasn’t had in 27 years. He is a one happy man tonight!
We made this meat sauce a bit different than the usual way by not browning the ground meats before adding the remaining ingredients… let it all cook together. Less tomato sauce allows the flavors of the meat and other ingredients come through… very very GOOD
Recipe adapted from Swedish food blog Kryddburken
Pasta “al dente”
Simmer meat sauce for 1 hour
- 1 onion diced
- 1 stalk celery, finely diced
- 1 T sugar
- 1 lb. ground pork
- 1 lb. ground beef
- 1/2 C tomato paste
- 1/2 tsp. basil
- 1/2 C ketchup
- 1 T beef bouillion (Better than Bouillion)
- 2 C water (more if needed)
In large pot sauté diced onions in 2 T margarine until onions are translucent. Sauté diced celery with the sugar in 1 T margarine in a separate pan for 5 minutes and add to the large pot. Now put the ground meats and the rest of the ingredients in the pot. Stir until meat is cooked and simmer with lid for 1-1 hour. Pulse with stick blender for 10-15 seconds. Thicken with 2-3 tablespoons of corn starch (not flour) so the sauce stays clear.
Serve on cooked “al dente” pasta with a salad and bread.