Thursday, September 25, 2008


I LOVED the hints of citrus in this dish! Very refreshing and out of the ordinary.
I wanted to grill out so badly tonight - but my Honey is out of town for the week. I jumped in with both feet though, and muddled through. Surprisingly, it turned out yummy. I served these with grilled pineapple (was so good w/ the pork) and lemon rice. I also cooked up the other half of that spaghetti squash from last night and served that. I had my son and daughter-in-law over for dinner tonight. My grandson (age 3) wasn't too thrilled with the kabobs, I should have thought ahead and whipped up some mac-n-cheese for him.


12 wooden or metal skewers
1 (1 1/2 lb) pork loin trimmed of fat and cut into 1 1/2" chunks
3 assorted bell peppers, cut into 1 inch pieces
1 red onion - cut into 1 inch pieces
2 tsp. black pepper medley
Cooking spray

Soak wooden skewers in water for 30 minutes or longer. Preheat grill to medium (350).
Thread pork, peppers and onions alternately onto skewers. Sprinkle with pepper medley and spray with cooking spray. Grill kabobs covered with grill lid at 350 for 6 - 8 minutes on each side or until done. Serve kabobs with *honey mustard on the side.
While kabobs are cooking in their last few minutes.
For pineapple: Arrange pineapple slices on cooking grate and grill covered with grill lid for 2 - 3 minutes on each side or until tender and grill marks appear. Remove from grill.

This honey mustard is REALLY good with fried chicken nuggets too.


1/4 cup mayonnaise
3 Tblsp honey
2 Tblsp yellow mustard
1 Tblsp lemon juice
2 Tblsp orange juice

Combine all ingredients except orange juice. Stir well. Thin to pouring consistency with orange juice. Cover and chill for 2 to 3 hours.

And we LOVED this rice! Don't you just get so tired of plain ol' boring rice? Then try this new jazzed up version! You'll love it too. Don't let the lemon zest scare you off - it's quite yummy!


1 Garlic clove, minced
2 cups chicken broth
2 Tbsp butter
1/2 tsp salt
1 cup Basmati rice
1 Tbsp lemon zest

Melt butter in saucepan over medium heat. Saute minced garlic for a minute. Add chicken broth and salt. Bring to a boil over high heat. Stir in rice, cover, reduce heat to low and cook 20 minutes or until broth is absorbed and rice is tender. Stir in lemon zest and fluff with a fork.

1 comment:

Kim said...

Starr that looks so pretty! I bet it tasted wonderful. I love grilled pineapples!!!