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.
How To make Corn And Pork Kebabs with Rosemary Green Beans And Potatoes's Videos
Easy Honey Garlic Lemon Pepper Lamb Chops
Easy Honey Garlic Lemon Pepper Lamb Chops
Easy Honey Garlic Lemon Pepper lamb chops are quick to cook and perfectly juicy. Great for weeknights when you want a delicious dinner on the table fast.
Ingredients
0.78 pound lamb rib chops
2 tablespoons butter
2 sprigs of Rosemary
two sprigs thyme
2 tablespoons minced parsley
5 garlic cloves
1/2 teaspoon salt
1/2 tablespoon lemon pepper seasoning
2 tablespoons honey
1/2 lemon juice
3 tbsps. olive oil
The pot I use In the video
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Skirt Steak with Warm Bean Salad | Everyday Food with Sarah Carey
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
Get the full recipe:
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.
Skirt Steak with Warm Bean Salad | Everyday Food with Sarah Carey
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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
Check out whole wheat chapati recipe here
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Last time in this kitchen ❤
It's time to leave, we are packed and ready to return to Ohio, I will miss our Texas. As winter Texans we travel back and fourth, we spend our Summers in Ohio and winters in Texas, and it's always hard to do because we love them both. This will be the last time I cook in this kitchen since it was only temporary while we we found a permanent Texas home, but we just couldn't find the perfect one for us. We will try next Fall when we return to Texas again...things won't change in Ohio, we will continue to live in our home that we love.Thank you so much for supporting my channel and being a faithful follower and friend. ❤