Tag Archives: kabobs

Gratuitious Wedding Food Porn

Standard

Planning our wedding was stressful. And exciting. And maddening. And fun. And frustrating. Some things I could just not get motivated to take care of. I didn’t care a lot about what some would consider “traditional” wedding decisions. Where people would sit. What type of guest book to get.   So I dragged my feet and hemmed and hawed about certain decisions–but when it came to wedding food, I knew exactly what I wanted and how I wanted it done.

First things first: Wedding cake. Does anybody even like that crap anyway? Does any person legitimately enjoy eating cake? And wedding cake is the worst of it–75% frosting, 25% frills and fondant. I couldn’t see myself paying a couple hundred dollars for something I wouldn’t eat anyway. Our solution? Wedding pie. We ended up ordering them from Barb’s Pies in Ferndale, Washington, and they turned out perfect. My father in law made a tiered stand for them and the whole set up was better than I could have imagined.  I got that cute pie sign from the World Market last February, right around the time we decided on pies and it was totally meant to be at our wedding.

weddingfood1 weddingfood3 weddingfood4

Photos by Angela Noelle Photography

After I had the pie idea nailed down, I moved onto dinner. It was an outdoor wedding at gorgeous Vartanyan Estate Winery and so I knew I wanted something outdoor friendly–but also elevated. Kabobs was the first thing that came to mind. Thanks to my lovely mother in law, we were able to pull off the food like a well oiled machine. She had a whole brigade of friends show up to man the grill and serve everyone.

weddingfood2 weddingfood5

We had beef and chicken kabob marinated in easy, but assertive marinades. The chicken was dusted in Emerill Lagasse’s “essence” and smoked before being grilled the next day. The chicken was marinated in lemon juice, dijon mustard, fresh rosemary, garlic, and salt and pepper.

My only regret that day was not getting to eat more of the spread. I think I had a bit of cheesecake and a bite of salad. It was nice to see everyone else chowing down, though.

Rosemary Mustard Beef Kabobs and Vegetable Tian

Standard

School starts tomorrow. PowerPuff Girls is on. Meat is in the fridge, marinating, and the oven is preheating. I still have homework to do for my Master’s before the night is over. But laundry is done, the five year old starts kindergarten tomorrow, and it’s so muggy in this apartment. Ugh. I’m all over the place. But dinner will be good.

This recipe is adapted from a grilled chicken recipe. I just slathered the marinade on some beef and I’ll grill that instead. 

Ingredients:

  • some sort of protein
  • 1/4 cup Dijon mustard
  • 1/4 cup olive oil
  • juice from one large lemon
  • two cloves garlic, minced
  • 1 tsp salt and 1 tsp pepper
  • 1 1/2 tablespoons minced, fresh rosemary

Grill the marinated meat. The end

marinatedkabobs

kabobs

Tian:

Ingredients:

  • Some combination of veggies. I chose sweet potatoes, red potatoes, onion, summer squash, and zucchini.
  • 2 T butter
  • 1 T rosemary
  • 2 cloves garlic, minced

Method: I caramelized the onion first. Then I sliced all of my veggies about a 1/4 inch thick. Then I layered them in a casserole dish. Then I dotted them with butter, salted and peppered them. Then layered the onions on top, with the rosemary and garlic sprinkled on top of that. Then, cover tightly with foil and bake in the oven for 35 minutes. Take the foil off, add some Parmesan cheese to the top, and bake another 30 minutes, uncovered.

 tian1 tian2

finishedtian

 

Lemon Chicken Kabobs and Lemon Parsley Pasta

Standard

I am forever trying to find interesting, healthy, and kid-friendly recipes to cook. Having kids to feed has really tested my cooking abilities. I’ve been used to, in my adult life, to cook food for adventurous eaters. Then when I got with this little family, the biggest one would rather eat Spaghettios than mostly anything else. The little ones aren’t always the best eaters. Some days, they are adventurous. Some days, they just want scrambled eggs and nothing else. So, to adjust, we have Spaghettios in the cupboard and dozens of eggs in the fridge. I’ve got the usual recipes in my repertoire: meatloaf, scalloped potatoes, chili, spaghetti, pancakes and other breakfast things, pork chops, grilled fish,  tacos, etc.

Last night for dinner, we had lemon chicken kabobs and lemon parsley pasta. The chicken was my own recipe and the pasta came from Martha Stewart. The chicken was simple. I cut it up into kabob-sized pieces and marinated it in a fresh and bright marinade.

Kabob Recipe:

  • four boneless, skinless chicken breast halves
  • five crushed cloves of garlic
  • lots of olive oil
  • several sprigs of fresh thyme, stripped from the stems
  • one sprig of rosemary, stripped from stem and chopped
  • salt and pepper
  • crushed pepper flakes
  • juice of a lemon

The pasta was simple parsley, Parmesan, salt and pepper, lemon zest, garlic, and a bit of lemon juice. Easy and delicious. Here’s the recipe. I followed it exactly, except I halved it.

The great thing about these dishes together is that the marinade would go well with any protein or vegetable, and I used angel hair pasta–but you could use orzo, cous cous, or even rice.

In other news, we went to Turtles for brunch yesterday and it was amazing. I got chicken fried steak and it was absolutely perfect. Crisp and juicy with a well-seasoned gravy–and Henry had smoked salmon hash and he nearly licked the plate clean. I have to go out and find some good smoked salmon so I can recreate this dish at home. I think we could eat it every day.