My friend PJ and I make or weekly trip to the grocery store and sometimes make a stop at Sam's Club. We started doing this when PJ would watch my daughter, Gillian, on Wednesday mornings when I bowled. PJ doesn't drive (I've seen her push a grocery cart, be thankful) so she would accompany us to the store. Gillian was about 6 months old at that time and is now 12 years old!
On this particular day, they were doing samples of beef and chicken kabobs and the beef ones had a very unique flavor. They handed us the recipe cards and couldn't believe 2 out of the 3 marinade ingredients. Country Time Lemonade Mix and Hidden Valley Ranch Mix! The third was olive oil. I know it sounds very strange, but you gotta try these. They only need a minimum of 30 minutes to marinate and they are so easy. I don't necessarily recommend using extra-virgin olive oil because it has a higher flash point and these are done on the grill, if possible. On most recipes you can get away using regular olive oil if it's being cooked because extra-virgin's flavor holds up better when it isn't cooked for very long and at lower heats. The recipe name was just Beef Kabobs, but I like to keep track of where I get recipes so I renamed them Sam's Club Beef Kabobs! Here's the recipe:
Sam’s Club Beef Kebabs
Ingredients:
· 1 lb. boneless beef sirloin steak, cut into 1 1/4" cubes
· 1 tbsp. Country Time Lemonade Mix
· 1 oz. (3 tbsp.) Hidden Valley Ranch Dressing Mix
· 1/4 cup canola oil
· 1 red or orange bell pepper, cut into 2" squares
· 6 mushrooms, cut in half
· 12 cherry or grape tomatoes
· 6 skewers
· non-stick spray
Directions:
In a bowl, combine seasoning, lemonade mix and oil with a whisk. Stir in beef cubes and marinate for 30 minutes in refrigerator.
Alternately thread pieces of meat, bell pepper, mushrooms and tomatoes on 6 skewers. Spray with cooking spray.
Grill at medium heat for 10-12 minutes, turning occasionally.
Servings: 6
If you use bamboo skewers, be sure that you soak them in cold water for 30 minutes just before threading. If you use metal skewers, make sure you use tongs or oven mitts to turn them. I don't recommend using white mushrooms, they keep splitting in half when you're trying to thread them. I used brown mushrooms or you can use baby portabellas. Be sure you don't overcook the skewers or the meat will be tough. Enjoy!
Grilled Corn on the Cob with Garlic Butter
If you use bamboo skewers, be sure that you soak them in cold water for 30 minutes just before threading. If you use metal skewers, make sure you use tongs or oven mitts to turn them. I don't recommend using white mushrooms, they keep splitting in half when you're trying to thread them. I used brown mushrooms or you can use baby portabellas. Be sure you don't overcook the skewers or the meat will be tough. Enjoy!
Grilled Corn on the Cob with Garlic Butter
Ingredients:
· 4 whole ears of corn, cut in half
· Garlic Butter:
· 1 stick unsalted butter, slightly softened
· 4 cloves garlic, peeled and coarsely chopped
· Salt and freshly ground black pepper
Directions:
Combine butter and garlic in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes.
Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.
Unwrap corn and brush with the garlic butter.
Servings: 8
I adapted this recipe from a Bobby Flay recipe. It's very simple and very tasty. I like to cut the cobs in half after cooking, because some people aren't able to finish a whole one and therefore, not as much will be wasted. Get the butter done first so the flavors have a chance to marry. If you don't want to deal with the husks and silk, tear them completely off. Cut the cobs in half and wrap them in heavy duty foil. Heavy duty foil really is better for the grill. Cook them for the same amount of time.
Fruit Salad
Ingredients:
· 1 tbsp. honey
· 2 tbsp. lemon juice
· 1 sprig of mint, leaves chopped
· preferred fruit, i.e. cherries, bananas, apples, grapes, strawberries, canned pineapple totaling about 3 cups
Directions:
Combine honey and lemon juice (to taste) and add mint.
Cube and slice desired fruit and toss with dressing. Cool before serving.
Servings: 4
I first tried this recipe while visiting some long lost relatives. Her daughter had just started culinary school and made this recipe for her. My favorite combo of fruits is banana, fuji or gala apple (no need to peel), cherries halved, green grapes halved, and strawberries. I used strawberries from Oxnard, CA and they truly are the best! Refrigerate to cool and then serve. I normally make this recipe in May and June because the cherries really make it and those are the months they are best in season.
