Grilled Beef Kabobs

It’s Memorial Day weekend and I’m looking forward to firing up the grill and enjoying some outdoor cookouts.  I’ve shared some of my favorite grilling recipes from our forum below.  First, I have a secret recipe for some delicious marinated grilled beef kabobs.

This dish is only one of the many mouth-watering recipes featured in the “300 Recipes For The Grill” cookbook.  From appetizers to desserts, this cookbook is packed with recipes that will impress your friends and family.

Members of our Secret Recipe Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Grilled Beef Kabobs

1 lb stew meat — cut into 1 inch
1/2 c teriyaki sauce
1/3 c dry red wine
1 T Worcestershire sauce
1/2 t garlic salt
1 tsp unseasoned instant meat tenderizer
1/2 sm pineapple (or),Canned
1 lg green pepper — cut into 1 inch
1 lg onion — cut into 1 inch

Place meat in bowl. Mix teriyaki sauce, wine, Worcestershire sauce, and garlic salt. Pour over meat. Cover and refrigerate overnight or let stand at room temperature for 2 hours, stirring occasionally.

Drain meat, reserving marinade. Sprinkle meat with tenderizer according to package directions. 

Prepare pineapple, cut into wedges. 

On four skewers thread meat alternately with green pepper, pineapple, and onion.

Grill over hot coals 8 minutes, baste with marinade. Turn, grill 7 minutes more. (Or broil 4-5 inches from heat for 8 minutes, turn, baste, then grill 7 minutes more). Brush once more.

Serves 4

Source: 300 Recipes For The Grill


Enjoy these great tasting recipes from our forum:

– Grilled Flank Steak

– Sweet & Sour Spareribs

– Grilled Tequila Shrimp

Find these recipes and many more on our forum: Go Here
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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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The Recipe Secrets Newsletter (RSN)    

Red Lobster(™) Maple Glazed Chicken

Today’s I have a tasty secret recipe for a chicken dish served at Red Lobster.  Tender grilled chicken breast is topped with a flavorful maple-cherry glaze.  The result is a dish that’s a touch smokey and sweet.  Complete your dish by serving it over wild rice pilaf with some steamed broccoli.

Try out this rice pilaf recipe from our forum: Go Here

Enjoy!

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New Secret Recipe  
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Red Lobster(™) Maple Glazed Chicken
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

4 boneless chicken breasts

Glaze:
2 cups real maple syrup
3 tablespoons soy sauce (light if available)
1/2 cup water
1/4 cup dried tart cherry, chopped
1/2 lemon, fresh
1/2 cup white sugar

To make glaze: Combine syrup, soy sauce, water and cherries in small sauce pot over medium heat.

Squeeze juice from half lemon in mixture and stir well. Once mixture is heated, begin adding 1/4 cup of sugar and stir until complete dissolved. Taste glaze for sweetness. As different maple syrups will have different levels of sweetness, it might be necessary to add additional sugar.

Once glaze is sweet enough, remove from heat and refrigerate. When completely cool, cover and store chilled. Use at room temperature as glaze for grilled fresh fish.

To make chicken: You may grill or bake the chicken breasts using the glaze as a basting sauce in the final stage of cooking.

Serves 4

Share This Recipe: 

Have a comment or question about this recipe? Post it here
Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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The Recipe Secrets Newsletter (RSN)  

The Exchange’s Spring Pea Salad with Pistachio Pipian

Today’s 5 star secret recipe comes from The Exchange in downtown Los Angeles.  California meets Israel at this vegetable-forward restaurant and bar.  Chef Alex Chang makes a delicious Spring pea salad with a tart tomatillo-based pipian sauce that’s made with pistachios. 

Enjoy!

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New 5 Star Secret Recipe
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The Exchange’s Spring Pea Salad with Pistachio Pipian
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Spring Pea Salad with Pistachio Pipian:
Kosher salt
12 ounces sugar snap peas, tough strings removed
2 cups shelled fresh peas (12 ounces) or thawed frozen peas
2 cups pea shoots (1 ½ ounces)
¼ cup mint leaves
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Pistachio Pipian Dressing (recipe follows)
½ cup shelled, roasted and salted pistachios, roughly chopped

Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Submerge the snap peas and shelled peas in the boiling water. Return to a boil, then boil for 1 minute. Drain, then immediately transfer to the ice water. Let cool for 2 minutes, then drain again. Pat the peas dry with paper towels.

Thinly slice the snap peas at an angle and toss them in a large bowl with the shelled peas, pea shoots, mint, lime juice, olive oil and one-half teaspoon salt until evenly coated.

Spread the pipian dressing on a serving platter, mound the salad on top, and sprinkle with the pistachios.

Pistachio Pipian Dressing:
3 tomatillos (about 6 ounces), husked and rinsed
3 small yellow onions, peeled and root ends trimmed but left whole
3 serrano chiles, stemmed
6 tarragon sprigs
¼ cup shelled, roasted and salted pistachios
1 cup packed spinach leaves
1 teaspoon kosher salt
1 tablespoon fresh lime juice

Make the pipian: Place the tomatillos, onions, chiles, tarragon and pistachios in a medium saucepan and add enough cold water to cover by 1 inch. Bring to a boil, then reduce the heat to medium-low and simmer until the onions are tender but don’t yield completely when pierced with a fork, 25 to 30 minutes.

Reserve a quarter cup of the cooking water, then drain and transfer the solids to a blender. Add the spinach and salt and blend until smooth, adding cooking water by the tablespoon to loosen, if necessary. The sauce should be quite thick. Stir in the lime juice, then transfer to an airtight container and refrigerate until ready to serve.

Have a comment or question about this recipe? Post it here.

Share This Recipe: 

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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The Recipe Secrets Newsletter (RSN)  

Lemon-Parsley Chicken Breasts

Today I have some tasty new recipes(below) that will make it easy for you to enjoy a home-cooked meal this weekend. First I have a tasty secret recipe for lemon-parsley chicken breasts. Serve these over pasta with your favorite vegetable on the side and you’re all set.

This recipe is only one of the tried and true chicken recipes featured in the “300 Mouth Watering Chicken Recipes” cookbook.  This essential collection of mouthwatering chicken recipes has everything from casseroles to appetizers to pot pies, and more.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now: Go Here

Or if you’d like to get this title alone, go here.

Enjoy!

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New Secret Recipe
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Lemon-Parsley Chicken Breasts

2 whole chicken breasts, boned & skinned
1/3 c. white wine
1/3 c. lemon juice
2 cloves fresh minced garlic
3 tbsp. breadcrumbs
2 tbsp. olive oil
1/4 c. parsley, fresh

In a measuring cup, combine wine, lemon juice and garlic.

Pound each breast until 1/4 inch thick and lightly coat with breadcrumbs.

Heat olive oil in a large skillet and brown chicken, 5 minutes on each side.

Stir wine mixture and pour over chicken in skillet.

Sprinkle on parsley and let simmer 5 minutes. Serve with pan juices.

Enjoy these great tasting recipes from our forum:

Battered Fish Sandwich

Ricotta-Spinach Pasta

Fall Harvest Chili

Find these recipes and many more on our forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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