Tasty Tuesday - Chicken & Brat Kabobs

Welcome to Tasty Tuesday. 

I have never in my life used a BBQ before. I've eaten plenty of yums

straight off the BBQ, I've ordered somethings at restaurants that have 
the word "BBQ" in it, I've been invited & attended BBQ's as events. 

But never have a used a BBQ in all of my life.

So in an effort to participate in being a human, I thought I ought to try.

And so the idea of Kabob's entered my head and whisked me away to drool land,

where we all lived happily and carnivorously ever after... Care to Join?

Here's what I did!

Disclaimer: I did mine in a different marinading order and think the way
I typed it below is better than what I did... 
Thus a lil difference in photos and directions.

Ingredients: 

8 Chicken Tenderloins

5 Beer Brats

2 Large Green Peppers

(add more colors if you'd like)

1 Large Onion

1-2 bottles Teriyaki marinade 

Note: Need long skewers

Directions:

Let's start at the very beginning. A very good place to start.

No really, when you wake up at the beginning 
of the morning, get the Brats on to boil.

You don't need to cook them 100% but at least 50% cooked.

While they're boiling, get the Veggies washed and cut. 

Cut them in large pieces about 1x1 inch at the smallest. 

(I think mine where closer to 2x2 inches)

This is especially important for the onion, seeing as how we're all

used to dicing or thin-slicing for those lil cry-babies.

When the veggies are cut and the brats is cooked to your liking,

Get your raw tenderloins and brats on the cutting board and cut them up.

Same thing, cut that meet to about 2 x 2 inches.

(not an exact science friends, just don't make them tiny)

Now that everything is cut (including any additional veggies you want)

Put it all in a gallon freezer zip lock bag and pour in 1-2 bottle of the

Teriyaki marinade. (this is your preference)
I might even suggest you put your chicken in a separate bag to 
marinade and combine it all when you skewer it later.

Let that sit in the refrigerator all the live long day, 

while you go about frolicking in field, picking daisies 

and any other major priorities you have to get through. 

About an hour before you want to eat, take that bag of goodies out

and start skewering it. I'm pretty sure I just did a healthy rotation

of all 4 things over and over and over again. 

But hey, you can live on the edge and put two peppers together if you wanted to.

When you're all skewered up, take it out and light up the BBQ.

(or as I did, have someone light up the BBQ... Maybe I still haven't used a BBQ?)

Lay out your Kabobs and cook until meat is finished.

I went ahead and sliced a baguette up with butter and garlic powder,

wrapped it in foil and put it on the BBQ too. Carbs people, I love 'em!

Enjoy!

^{Psalm 68:19-20}

Praise be to the Lord, to God our Savior,
who daily bears our burdens.
Our God is a God who saves;
from the Sovereign Lord comes escape from death.

Tasty Tuesday - Parmesan Meatballs

Well, here it is people! The first Tasty Tuesday.

Bloggers seem like they always have all these fun labels for what they post 
on what day they post it... I'm not going to lie, it took me longer than it 
should have to come up with that there alliteration. Oh well, I'm new at this. 

But enough nonsense, let me tell you about these delish meatballs, 

that I concocted the other day and immediately fell in love with!

Disclaimer: I'm really bad at measuring things when I'm making it up as I go.

For all of you who need measurements... I'm sorry! Now's your chance to learn to wing it!

Ingredients: 

1 pound Ground Italian Sausage

(I used 2 pounds because it was for lots of people, 
so keep that in mind when looking at the photos)

1 large egg (per pound of meat)

Chopped Spinach (I did half a bag)

1-2 Shredded Carrots (your discretion of quantity)

Healthy amount of Black Pepper, Salt, and Parsley flakes.

Generous helping of Parmesan Cheese

(Can't forget the cheese... this makes it!)

Old Fashioned Oats

(I always error on not enough and add more if needed after mixing)

Directions:

I always begin with the egg. Crack it, dump it, move on.

Put all ingredients in bowl over the eggs.

After all items are in the bowl, it's time to roll up your sleeves. 

Dig your hands in there and start mixing. If you're afraid of a mess, I guess

you could use a spoon or fork or something, but it wont be quite the same.

Once everything is well mixed, get your scoop out and start a-scoopin.

At this point I've lined my cookie sheets with parchment paper so there's less

clean up at the end. Space the meatballs about 1 inch apart. 
After I have them scooped out I roll them into more even balls by hand.
They aren't cookies, so they don't need a lot of room to spread out. 

I baked these at 425 degrees for 1 hour. Obviously that will vary based on the oven.

I hope you all enjoy!

2 Corinthians 10: 17-18

 “Let the one who boasts, boast in the Lord.” For it is not the one who 

commends himself who is approved, but the one whom the Lord commends.