Grilled Beef Kebobs and Mixed Veggie Couscous

BBQ Grilled Beef Kebobs

With the warmer weather here this spring in West Virginia, I wanted to cook outside on the Grill. It had been so hot the last couple of days that I planned this dinner. Come to find out the day I made them, it was cold. Even though the weather didn't cooperate, this recipe did not disappoint. It was delicious and even better the next day. It does however, take a good day to prep, and the day before to marinade the beef and veggies. So I suggest getting a headstart. Unless you marinade first thing in the AM and assemble and cook that evening. I cut and marinade the beef and veggies the night before, so by afternoon the day I wanted to make them, everything was nice and marinaded. I also doubled the recipe as I was feeding 8 people. I got the marinade recipe from Pinterest. I Love Pinterest... 

Ingredients:

2 lb. lean beef steaks, cubed

1 green bell peppers, cut into cubes

1 yellow bell peppers, cut into cubes

1 red bell peppers, cut into cubes

1/2 onion cubed

Marinade:

1 cup veg oil

1 cup cooking white wine

1 cup soy sauce

4 Tbsp spicy mustard (prepared)

4 tsp garlic powder

8 teaspoons Worcestershire sauce (2 2/3 tablespoons0

2 teaspoon salt

1 teaspoon pepper

In a quart size bag or larger add the cut vegetables and 1/2 the marinade, seal and put in the fridge for 12-24 hours. In another quart size bag add the cubed beef steak and the remaining marinade, seal and set in the fridge for 12-24 hours.

Assembly is just alternating veggie and beef on a Skewer. ** Don't stick your self with the skewer... it hurts... (Reserve marinade used on veggies for basting kebobs while cooking). I used metal skewers but you can use bamboo skewers by soaking them for 30 min in water before using them.

I used a gas grill and set it at high. Once it was hot I placed prepared kebobs on the grill and basted with leftover marinade. I cooked about 5 min, per side (depending on desired doneness and thickness of meat) flipped the skewer over with tongs and basted again with reserved marinade. Cooked another 5 or so minutes and then removed from heat. Set aside for 5 min before eating. 

Served with mixed veggie couscous. So yummy!

Ingredients:

2 cups couscous (cooked per package)

4 carrots, diced

1 bell pepper, diced

1 zucchini, diced

1/2 onion, diced

1 cup cooking white wine

2 tbsp butter

2 tbsp olive oil

1/2 lemon, juiced

REAL Salt and Pepper to taste

Make couscous per package directions and set aside. In a separate skillet melt the butter with the olive oil, over med/hi heat. Once hot and butter is melted add the diced veggies to soften. sprinkle with salt and pepper. cook down until onions are translucent and veggies are slightly softened. Once the veggies are cooked, add the white wine and deglaze the pan. cook down and reduce. Once reduced add the prepared couscous and mix together. Once warmed through pour lemon Juice on top and mix again. Serve warm with Kebobs.

Veggie Lasagna Rolls

Lasagna Rolls

They are as easy as 1, 2, 3... At least I thought so. Pretty simple and easy to make. These are so good... I forgot to get a picture of them when they were fully baked. They went fast!

Ingredients:

1 box Lasagna noodles*

2 zucchini, sliced thin

6 roma tomato's, sliced thin

1 small ricotta cheese container

1/2 cup parmesan cheese

2 Tbsp pesto

2 cups mozzarella cheese

1 jar alfredo sauce

1 jar spaghetti sauce

2 eggs

4 Tbsp italian seasoning, plus some to taste

Directions:

Boil water and cook Lasagna noodles until Al Dente, rinse with cold water and set aside. While noodles are cooking.... In a medium bowl combine the ricotta cheese, egg, pesto, parmesan cheese, and 1/2 of the Italian seasoning... stir until combined. Set aside. Cut/slice the zucchini and place in a bowl. I used my kitchen-aid slicing attachment to slice my zucchini. Next, slice the Roma tomato's, thinly. A mandolin slicer would work well to slice thin, I just didn't have one. 

Prepare 13X9 baking pan by pouring about 1/3 of the spaghetti sauce in the bottom of the pan. Set aside.

Preheat oven 375F.

Once the noodles are cooked, cooled and drained, and all ingredients are sliced and/or mixed... it's time for assembly. Take a tablespoon and spread a spoonful of the ricotta mixture on the lasagna noodle. Then layer zucchini on top of the ricotta mixture and finally add the thinly sliced roma tomato's. Roll from one end over the other until makes a sort of "ball"(using word loosely, see pic above).  Repeat until pan is full.

Once pan is full pour remaining spaghetti sauce over the lasagna rolls, and then pour the alfredo sauce over the spaghetti sauce. Top with Mozzarella cheese. Cover with Foil.

Can be frozen and baked later or baked right away.

Bake 375F for 30 minutes, then remove foil and bake an additional 20 min. 

* Can be Gluten-Free if you use Gluten-Free lasagna noodles.

Serve with salad, and garlic bread. 

Garlic Bread...

Take sliced bread and 2 sticks of melted butter. mix in to the butter about 3 tbsp italian seasoning and 2 Tbsp garlic powder. Spread butter mixture over bread with a pastry brush and bake or broil. Bake for 7 min until brown, or broil until slightly brown on top.