Sunday, April 11, 2010

An Easy Grilled Menu

Man must feel the earth to know himself and recognize his values.... God made life simple. It is man who complicates it. ~Charles A. Lindbergh

I've been grilling on days that it's not too windy, nor too cold, or it isn't sleeting, snowing or raining. In Michigan those days can never be planned for:) I have two recipes below that you can use for an easy grilled menu by adding a salad or rice and a simple dessert. The kabobs call for steak, but you could use boneless pork or chicken as well. I hope everyone is enjoying spring!

Guacamole With A Twist

2 large ripe avocados
1/2 cup diced tomatoes
1/2 cup red onion, minced
2 tablespoons orange juice (fresh if possible)
2 tablespoons cilantro, minced
1 1/2 tsp. minced jalapeno or other chilies
2 tsp. lime juice
1/4 tsp. salt

Cut the avocado in half and remove the seed. Use a spoon to remove the avocado from the skin. Cut it into 1/2 inch chunks and place into a bowl. Add the tomatoes, onion, orange juice, cilantro, chilies, lime juice and salt. Mix and serve with tortilla chips.

Savory Grilled Kabobs

1 pound boneless top sirloin steak, fat removed
2 tsp. chili powder
2 tsp. dried oregano
1 tsp. ground cumin
3/4 tsp. garlic powder
pan spray
1 large red onion, quartered and separated
1 medium red or yellow bell pepper, 1 inch chunks
16 cherry tomatoes

Cut the steak into one inch cubes and place into a bowl. Sprinkle
with the spices. Salt can be left out or used sparingly. Toss with
the steak, and allow to sit for 15 minutes or up to an hour in the
refrigerator. Thread the steak, and the vegetables on metal skewers,
alternating. Cook on a preheated grill that the rack has been sprayed with
the cooking spray beforehand. Grill about 4 minutes on each side until
the steak is done to desired doneness. Serves 4.

On OFL we have another nice grilling menu.


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