Grilling

Hello! With the grilling season upon us, I decided to share a couple of my cookout recipes with you.



Beef Kabobs

2 lbs Beef sirloin, cut in cubes
¼ cup canola oil
¼ cup Soy Sauce
¼ cup Worcestershire sauce
3 T Yellow, Dijon OR spicy brown mustard
1 t Coarse black pepper
½ cup red wine vinegar
1 ½ t dried parsley
1 t minced garlic
1/3 cup lemon juice
2 green peppers, cut in chunks
2 large onions, cut in chunks
2 Zucchini sliced

Place beef cubes into one gallon freezer bags. In a mixing bowl, combine oil, soy sauce, Worcestershire sauce, mustard, pepper, red wine vinegar, parsley, garlic, and lemon juice. Whisk until thoroughly combined. Pour marinade over beef cubes. One recipe will yield a little over 1-3/4 cup of marinade.

Soak bamboo skewers in water for at least 30 minutes before using. Heat grill to medium high heat. Alternate meat and on hand vegetables on skewers until all skewers are loaded. Place on grill and cook to desired doneness. Discard marinade.



Grilled Red Potatoes


1 lb Red potatoes
2 T butter
2 T Olive or canola oil
½ t salt
¼ t black pepper
¼ t garlic pepper

Preheat grill to medium or low heat. Spray a sheet of aluminum foil with cooking spray. Diced potaotes into 1 to 2 -inch square chunks. Place potatoes on foil sheet.

In a mixing bowl, combine butter, oil, salt, pepper and garlic powder. Stir until well combined. Bring up sides of foil to form a boil. Pour butter mixture over potatoes. Close foil packet. Place on grill. Cook until potatoes are tender. This may take 30 to 60 minutes depending on the temperature of your grill.

Remove from heat and serve.



Chocolate chip Cheesecake

16 oz Cream Cheese
½ cup sugar
1 egg

Purchased refrigerated chocolate chip cookie dough, frozen (I MAKE MY OWN)

Put cream cheese, sugar and egg in a mixer bowl. Beat until combined. Spray 9x13 pan with cooking spray. Take 1 roll of cookie dough out of the freezer. Open the package, and slice the frozen dough in about 1/2” thick slices. Put the slices on the bottom of the 9x13 pan to cover it. Use the whole package on the bottom. Pour the cream cheese mixture over the cookie dough and spread evenly edge to edge. Take the second roll of cookie dough out of the freezer and slice it as you did the first. Cover the cream cheese layer with the cookie slices. Use broken pieces to fill in holes and cover the entire surface. Bake at 325 degrees for 45 minutes. Use the jiggle test to check if it’s done. Also watch the edges to make sure they don’t get too brown. Cool completely.

Variations:
**Make two 8x8 pans instead of one 9x13. Use one cookie dough roll per pan… half for the bottom and half for the top. Divide the cream cheese mixture between the pans. Bake both at the same time, still for about 45 minutes each.

**This recipe works great with the rolls of chocolate chip dough, and the chocolate chip with walnuts dough.


More recipes later this week.  Now I'm wanting to grill!!!  YUMMM