Need a Star Wars inspired recipe to feed the whole crew? These Bacon Bantha Kabobs are loaded with fresh fruits and veggies, grilled with a touch of bacon wrapped goodness using. Oh, and bonus: this Star Wars food is paleo and clean too!
With Star Wars: The Force Awakens opening later this month, all things are Star Wars Level 10 all the time in my house. The paleo force has grown strong with us since we got back on the wagon in late November so we’ve been cooking at home more, trying to add new recipes to our repertoire besides spaghetti squash spaghetti. Since we don’t have Bantha meat here on Earth, we opted for bacon instead to create a Wookie style meal that everyone from kids to adults will love.
While the kids are waiting to dig in, make these …
HOW TO MAKE SKEWERS ON THE GRILL
I received a set of skewers from CaveTools.com earlier this month to try. Immediately Xaver wanted to grill with them! We decided to go with bacon wrapped skewers. Nothing’s better on paleo than eating nitrate free uncured bacon on all the things!
The skewer set from Cave Tools comes with 5 skewers on a rack. The rack is awesome because you can cook the skewers on the grill without worrying about them sticking or the food falling off – the skewers are suspended in the air by the rack. Close the lid of the grill and the food cooks as it is surrounded by the heat of the grill and infused with delicious smoky flavor.
Chop all of the ingredients to 1.5″ square pieces except for the bacon and mushrooms. Leave the mushrooms whole. Thread one end of the bacon onto the skewer. Then add a vegetable or fruit piece. Wrap the bacon around the vegetable or fruit, pressing the skewer through the bacon again. Repeat until the skewer is filled. Lay the skewers on the Kabob Set rack and place on a hot charcoal grill. Close the lid of the grill and cook until the bacon is crispy and the vegetables are tender, about 15 minutes. Use the disc on the skewer to slide the vegetables, fruit, and bacon from the skewer.
Serving Size:1 skewer
HOW TO SERVE KABOBS
Everything on the skewer slides off easily by sliding the disc from the handle towards the open end of the skewer. It’s such a smart design feature! The metal at the end of the skewer is pressed so that disc cannot accidentally slide off of the skewer.
Grilling is always fun. We usually have a family barbecue every Sunday. It’s lots of fun and a great way to catch up with each other after a busy week. One of the problems I run in to is finding new recipes to grill. (With recent lock downs and quarantines we’ve had to barbecue for those of us in the household, other family members barbecue at their homes to maintain social distancing. But hopefully soon we can all get together again for this family tradition!)
Sure hot dogs, burgers, and steaks are easy, but every now and then we need a change. That’s why I’m always in search of a new barbecue recipe. I like to try them out during this weekly family dinner, and if everyone likes it we make it part of our menu.
Last month I tried this new marinade, mostly because I had all the ingredients in the pantry. (Again with the pandemic quarantine we try to keep shopping trips to a minimum). But also because I love balsamic vinegar, which is the main ingredient to this recipe. I call it Beef Kabobs in Vinaigrette Marinade.
The best part about marinades is that it flavors your meat with very little work. It’s simple, just toss the ingredients together, soak the meat, and let the marinade do the rest of the work! I marinate my meat in the refrigerator overnight. The longer is marinates the more flavorful it will be, but you don’t want to marinate it more than a day or so, because when marinated too long the meat starts getting this tough jerky like texture and it may eventually spoil. If for some reason we don’t use the marinated meat the next day I freeze it, marinade and all. That way I just thaw it out when we’re ready to grill.
Just before grilling I skewer the beef cubes on bamboo skewers, but you can use metal skewers if you have them. We do have a bunch of pretty metal skewers we brought home from Turkey one year, but cleaning them after the barbecues is an extra chore I can do without. When you do use bamboo skewers remember to soak them in water for about 10 – 15 minutes before putting the meat on, it keeps them from burning when you pop them on the grill.
Another helpful tip when grilling is to not over cook the meat. Grill meat until it is just about done to the way you want it (rare, medium, well). In short remove it from the grill before it is the desired “doneness”. Place grilled meat in a covered pot or roasting pan and let rest covered for 5 minutes before serving. This allows the meat to finish cooking and to release its juices. Try it out! You’ll end up with tender juicy meat! It works for steaks too!
Having said that here’s my recipe for Vinaigrette Marinade! By the way you can use the same marinade on chicken, lamb, or shrimp. Just don’t mix the meats, make a separate batch of marinade for each type of meat or seafood.
3 Lbs. Beef Tenderloin cut in 1″ cubes (you can use your favorite beef cut)
1 Cup Balsamic Vinegar
1/2 Cup Olive Oil
2 Tbs. Finely Minced Garlic
1 Tbs. Fresh or Dried Rosemary
1 Tbs. Fresh or Dried Oregano
1 Tsp. Sea Salt
1 Tsp. Ground Black Pepper
1 Large Onions cut into large chunks
1 Large Green Pepper cut into large pieces
1 Basket Mushrooms, washed and patted dry
Combine Balsamic Vinegar, Olive Oil, and seasonings in a large ziplock bag. Seal bag and shake to combine all the ingredients together.
Add meat cubes to the marinade. Seal bag and shake to cover all the meat.
Refrigerate at least 3 hours, for best flavor marinate in the fridge overnight.
About and hour or less before grilling place meat, onions, peppers, and
mushrooms on skewers. Alternate meat with veggies.
Grill over medium heat until meat is just about done the way you want it.
Place skewers in a large pot or roasting pan with a lid. Cover and let stand 5 minutes to allow meat to finish cooking and release its juices.
Serve hot with rice, potatoes, and other sides.
Beef Kabobs in Vinaigrette Marinade
Tender, juicy, and flavorful grilled meat that's perfect for any cook out.
I have been in search of the perfect Chicken Marsala for years. I think one of the best ones I’ve had was at the Trevi Italian Restaurant in the Forum Shops in Las Vegas. I’ve yet to find something similar and believe me I’ve tried it at many different restaurants.
Since I can’t exactly fly off to Vegas every time I’ve a yen for Chicken Marsala I did the next best thing. I wend in search of the best Chicken Marsala recipe I could find. I’ve actually found several that were pretty good, but with a bit of tweaking here and there I was able to come up with this delicious recipe which everyone in my family loves. In fact it’s good enough to serve company which is what I did when my daughter’s in-laws came to visit. They loved it too!
First of all a little background on Chicken Marsala. I know it’s a classic Italian dish offered at many chain Italian restaurants like Magiano’s, Carabba’s, and Olive Garden. Like I said everyone seems to have their own version of this dish! But if you go to a local restaurant in Italy and asked for Chicken Marsala I’m pretty sure they won’t know what that is. I can’t recall seeing this dish at any of the restaurants in Italy, sort of like asking for Fettucine Alfedo, they don’t have that there!
Chicken Marsala is actually an Italian-American dish that is more than likely a variation of the traditional Italian Scaloppina dishes of which there are many versions in Italy. Chicken Marsala dates back from the 19th. Century and originated with English families who lived in Italy where Marsala wine is produced.
The dish is composed of thin slices of chicken breasts that are lightly floured and sauteed in a pan. It is then covered with a sauce made from a Marsala wine reduction. Some recipes call for the addition of mushrooms, herbs, and tomatoes. Really the variations are many, but I prefer the simplest variation with just mushrooms so that I can savor the lovely Marsala sauce.
When I make it at home I prefer to serve it with a simple garlic mashed potato side dish, but you can also serve it with a side of Poor Man’s pasta; a simple yet tasty pasta dish.
Are you searching for that perfect dish to impress your guests with this summer? I know you want something that looks impressive but is fairly simple to make. You just want them to think you spent hours slaving away in the kitchen; but you really just want to pop something in the oven while you snuggle up to a good book. Well I’ve go the perfect dish for you! °
Well perhaps super easy is a bit of a stretch. You do have to put some effort into making stuffed chicken breasts, but not a whole lot, really I mean it. You probably have most of the ingredients in your kitchen already. With just a little bit of prep time (before popping everything in the oven) and a few minutes to make the sauce you will have time to sit down and read a book or take a short nap while it’s cooking.
You can serve this dish with a side of pasta for a very satisfying meal. Add a tossed salad and you’ve got a great meal to serve to friends and family! Seriously your main ingredients are garlic, mushrooms, cheese, and chicken what’s not to love?
One of my favorite dishes is Chicken Marsala. I’ve tried many different recipes in my quest for the perfect one; tweaking each one until it was just right.
Here is the recipe I use and my family loves it. The sauce in this version is thicker and creamier than other versions due to the heavy cream and corn starch. If you want a thinner sauce please read the notes at the end to see what ingredients can be omitted or substituted.
This recipe is very easy to make and should be served soon after cooking. Left overs can be refrigerated, in fact it tastes even better the next day!
I serve Chicken Marsala with garlic mashed potatoes or my cousin’s “poor man’s pasta” the recipe for that is at the bottom of this post.
The Best Chicken Marsala Ingredients: 1 lb. mushrooms
4 tbls. butter
2 tbls. minced garlic
1 cup Marsala wine
1 tsp. corn starch dissolved in 1/4 cup water
1/4 cup heavy cream
1/2 tsp. sea salt
2 lbs. boneless skinless chicken tenderloins, pounded to 1″ thickness
2 tbls. olive oil
1/2 cup flour
1 tsp. ground sea salt
1 tsp. ground black pepper
1 tsp. garlic powder
10 oz. cherry tomatoes, halved
Fresh parsley chopped
1. Wash mushrooms and pat dry. Slice into thin slices.
2. Melt 2 tbls. butter in large sauce pan over medium heat. Add sliced mushrooms and cook until golden brown, about 5-10 minutes.
3. Add garlic and wine to the mushrooms. Lower heat and gently simmer until wine reduces, about 15 minutes.
4. Add cream, corn starch, and sea salt. It should thicken slightly. If it’s too thick add more wine to desired consistency, but not more than another 1/2 cup. Set aside. *
5. Combine flour, ground sea salt, black pepper, and garlic powder in a shallow bowl.
6. Heat oil and 2 tbls. butter in a skillet over medium heat.
7. Toss chicken tenders in flour; shake off excess; fry in olive oil/butter until cooked thru and is golden brown.
8. Pour Marsala sauce over chicken. Add cherry tomatoes. Simmer until tomatoes are soft, but not mushy.
9. Sprinkle with chopped parsley before serving.
* For thinner sauce OMIT heavy cream and corn starch in step 4. Add salt and set aside. Cook chicken as directed. In step 9 BEFORE you sprinkle with parsley stir in 2 more tbls. butter, stir until butter melts. Sprinkle with parsley.
Poor Man’s Pasta Ingredients: 1 lb. Pasta
3 tbls. butter
1/4 shredded fresh parmesan cheese
1. Cook pasta as directed on box.
2. Drain pasta.
3. Melt butter in skillet over medium heat.
4. Add cooked pasta. Toss in butter until pasta is covered.
5. Add parmesan cheese. Toss pasta until cheese is evenly distributed.
Wash mushrooms and pat dry. Slice into thin slices.
Melt 2 tbls. butter in large sauce pan over medium heat. Add sliced mushrooms and cook until golden brown, about 5-10 minutes.
Add garlic and wine to the mushrooms. Lower heat and gently simmer until wine reduces, about 15 minutes.
Add cream, corn starch, and sea salt. It should thicken slightly. If it's too thick add more wine to desired consistency, but not more than another 1/2 cup. Set aside.
Combine flour, ground sea salt, black pepper, and garlic powder in a shallow bowl.
Heat oil and 2 tbls. butter in a skillet over medium heat.
Toss chicken tenders in flour; shake off excess; fry in olive oil/butter until cooked thru and is golden brown.
Pour Marsala sauce over chicken. Add cherry tomatoes. Simmer until tomatoes are soft, but not mushy.
Sprinkle with chopped parsley before serving.
Poor Man's Pasta
Cook pasta as directed on box.
Melt butter in skillet over medium heat.
Add cooked pasta. Toss in butter until pasta is covered.
Add parmesan cheese. Toss pasta until cheese is evenly distributed.
For thinner sauce OMIT heavy cream and corn starch in step 4. Add salt and set aside. Cook chicken as directed. In step 9 BEFORE you sprinkle with parsley stir in 2 more tbls. butter, stir until butter melts. Sprinkle with parsley.