How To make Corn And Pork Kebabs with Rosemary Green Beans And Potatoes
Ingredients
8
each
skewers, metal or bamboo, 10-inch
4
each
corn, ears, large, fresh
2
each
pork, tenderloins
2
tablespoon
vinegar, red-wine
6 1/2
teaspoon
oil, olive, extra-virgin
2
teaspoon
red pepper flakes, dried, hot
1
teaspoon
salt
1
pound
beans, green
1/2
pound
potatoes, boiling
2
teaspoon
rosemary, leaves, fresh
2
teaspoon
garlic, minced
Directions:
Prepare grill and if using bamboo skewers soak in water 30 minutes.
Shuck corn and cut crosswise into twenty-four 1-inch pieces. Cut pork into thirty-two 1-inch pieces. Thread 3 pieces corn and 4 pieces pork onto each skewer.
In a small bowl whisk together 1 tablespoon vinegar, 4 1/2 teaspoons oil, red pepper flakes, and salt and divide red pepper mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices).
Brush kebabs with red pepper mixture from 1 bowl and grill on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until pork is cooked through, 15 to 20 minutes. With a clean brush coat kebabs with red pepper mixture from other bowl.
While kebabs are grilling, trim and halve green beans. Cut potatoes into 1/8-inch-thick slices and finely chop rosemary. In a steamer arrange potatoes and layer green beans on top. Steam potatoes and green beans over boiling water, covered, until potatoes are tender, 6 to 8 minutes.
In a large bowl whisk together remaining tablespoon vinegar, remaining 2 teaspoons oil, rosemary, garlic, and salt and pepper to taste. Add hot vegetables and toss to combine.
Serve kebabs with vegetables.
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You know how much I love skirt steak. And a one-pot meal. So I'm extra excited to bring you today's recipe. It's a juicy steak with a warm mixed-bean salad. You get your protein, your vegetable, and your starch all in one. Could. Not. Be. Easier.
Sarah's Tip of the Day:
To make the recipe, you'll need 1 1/4 pounds skirt steak. In the video, I'll show you how to prep it so it's way simpler to cook. Tender. Speedy. Delicious. I'm hungry!
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Recipe Ingredients:
3 teaspoons extra-virgin olive oil
1 1/4 pounds skirt steak, cut into 4 pieces and patted dry
Coarse salt and ground pepper
3/4 pound green beans, trimmed and cut into 1 1/2-inch pieces
2 small garlic cloves, thinly sliced
8 ounces grape tomatoes
1 can (15.5 ounces) cannellini beans, rinsed and drained
1 tablespoon plus 2 teaspoons red-wine vinegar
Handful fresh basil leaves, torn
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Nutrition Information:
Per serv (makes 8): 445 cal; 23 g fat; 35 g protein; 24 g carb; 8 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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I absolutely love this Baked Chicken Recipe, it is so easy and quick to put together. You hardly need a recipe because you can combine your favorite spices or marinades. I love preparing my own seasonings, and this combination is just perfect. I chose chicken thighs and drumsticks, but you can use a mix of wings, thighs and drumsticks or stick to the ones you like the most. One good thing about this baked chicken is you can prepare as much as you want because it makes perfect leftovers. I always use butter before seasoning, because I think it adds a delicious flavor and some good color, but you can also use olive oil if you like. This baked chicken will be delicious with your favorite side and you can change it around too, I guess it’s why I prepare it often. I hope you give it a try.❤️
As an AMAZON associate I profit from qualified purchases (affiliate)
INGREDIENTS----------------------------------------
400° Degrees 40-45 minutes
4 Chicken thighs (bone in with skin)
3 Chicken drumsticks (with skin)
1 1/2 tsp Garlic powder
1 1/2 tsp Onion powder
2 tsp paprika
1/2 tsp Cayenne pepper (optional)
1 1/2 tsp Lemon pepper
1/4 tsp Ground cumin
1 1/2 Tbsp Light brown sugar
1 tsp dried Thyme leaves
1-2 Tbsp melted butter
Salt to your liking
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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If you’ve been looking for some inspiration for your next backyard barbecue, Martha Stewart has exactly what you need! In this video, Martha walks you through how to make her 10 favorite barbecue recipes. Listen as she guides you through each step in making these gorgeous and flavorful barbecue dishes that will set your backyard gatherings apart from the rest. Grab your tongs and apron and get to cooking!
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
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You will want to make this Quick Braised, Pork Spare Ribs portions for your family | Chef D Wainaina
This quick braised pork spare ribs portions recipe is delicious and easy to make at home.
Perfect for the fall's cool nights dinner.
INGREDIENTS
3.5 lb. Pork spare ribs portions
1 tbs Vegetable cooking oil
Salt and pepper
2 tbs all purpose flour ( Use corn starch to make it gluten free )
1 cup yellow onions , diced small
1 cup carrots, diced small
1 cup celery, diced small
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp tomato paste
1 tbs garlic, chopped
2 bay leafs
2 fresh rosemary sprigs, picked, chopped
4 fresh thyme sprigs, picked, chopped
2 Roma tomatoes, diced small
1 tsp paprika
3 cups water or stock
1 tsp balsamic vinegar ( red wine vinegar works too )
pinch red pepper flakes
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