GRILLED CALF LIVER KABOBS WITH WILTED SPINACH SALAD
I imagine this won't be one of Zaar's most popular recipes. However for the liver and spinach lovers out there, this is fantastic! I got this recipe from the Omaha Steaks Meat cookbook and made only a few changes. I have to admit, I'm submitting this in part because my sister hates liver! She's a new member to Zaar, and even though we're grown, I still like to gross her out occasionally!
Provided by Jeff Hixson
Categories Beef Organ Meats
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the kabobs- Wrap each piece of liver with a strip of bacon and thread onto skewer, alternating with the tomato and onion pieces.
- Each skewer should have 3 pieces of liver, 2 pieces of onion and 2 cherry tomatoes.
- Grill kabobs over medium high heat for 5 to 6 minutes on each side until the liver is cooked and the bacon and onions begin to brown.
- Keep warm while preparing the salad.
- For the wilted spinach salad- Heat reserved bacon drippings, add the shallots or green onions and cook for about 2 minutes.
- Reduce heat slightly, and whisk in the mustard, balsamic vinegar and oil.
- Add the spinach, toss with the dressing and heat for 1 to 2 minutes, just until spinach begins to wilt.
- Season with salt and pepper, arrange on serving plates.
- Top each salad with 2 kabobs.
- Serve with crusty garlic bread.
WILTED SPINACH AND ORANGE SALAD
From 7-Color Cuisine by Marcia Zimmerman as printed in our local grocery store flyer. Wilted spinach is what you're aiming for-not cooked. Watch the steaming process diligently!
Provided by COOKGIRl
Categories Spinach
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Lightly toast the pecan pieces in a clean cast iron skillet and set aside to cool.
- Grate zest from orange and set aside.
- Slice the oranges thinly into small crescents (or dice), reserving any juice that accumulates to be used for the salad dressing.
- Prepare salad dressing by combining all the ingredients in a non-reactive bowl. Whisk well.
- Wash spinach leaves well and dry using salad spinner. Slice or dice the onions.
- In a wok or saute pan, place the spinach and onions in a steamer basket. Add 1/4 cup water, cover pan, bring to boil them reduce heat to low and and steam only until spinach leaves {{JUST}} wilt but maintain their bright green color. This should only take about 5 minutes or so. Check spinach periodically to make sure it is not cooking too long.
- Arrange the steamed vegetables on individual salad plates. Top with the cut up oranges, and sprinkle top of salad with the toasted pecan pieces.
- Serve salad dressing on side.
Nutrition Facts : Calories 309.4, Fat 23.9, SaturatedFat 2.8, Sodium 99.1, Carbohydrate 21.6, Fiber 6.8, Sugar 12, Protein 6
BEEF KABOB SPINACH SALAD
I found this easy recipe many years ago, and we never grow tired of it. I like to serve this zippy salad with roasted potatoes, rolls and a mandarin orange salad. -Gail Reinford, Souderton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large resealable bag, combine the brown sugar, vinegar, chili powder, salt, oil and hot pepper sauce. Add beef; seal bag and turn to coat. Refrigerate for 30 minutes. Meanwhile, in a small bowl, combine the yogurt, onions and garlic; cover and refrigerate until serving., Drain and discard marinade. Thread the beef cubes onto eight metal or soaked wooden skewers. Grill, covered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness. Serve with spinach and yogurt sauce.
Nutrition Facts :
GRILLED FRUIT AND VEGETABLE KABOBS
These fresh grilled fruit and veggie kabobs are a great healthy dinner your family will love. Plus, using aluminum foil prevents these kabobs from sticking to the grill, and makes cleanup a breeze.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 8
Number Of Ingredients 15
Steps:
- Heat grill to low, 325 degrees 350 degrees .
- Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
- Combine all ingredients for marinade in medium bowl and mix well.
- Brush marinade onto fruit and veggie kabobs.
- Line grill with Reynolds Wrap® Aluminum Foil.
- Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
- Transfer kabobs to plate to cool before serving.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 8.4 g, Fat 7 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 1 g, Sodium 152.8 mg, Sugar 3.3 g
GRILLED SEAFOOD KABOBS
Steps:
- Mix lemon juice, olive oil, mustard, Italian seasoning, hot sauce, salt, and pepper together in a large bowl. Add swordfish, shrimp, and scallops and toss.
- Preheat an outdoor grill for low heat and lightly oil the grate.
- Drain skewers and thread swordfish, shrimp, scallops, bell pepper, onion, squash, mushroom, and pepperoncini in an alternating fashion onto the skewers. Place a lemon piece on the end of each skewer. Brush skewers with any remaining oil mixture.
- Cook skewers on the grill, turning every 5 minutes, until seafood is cooked through, 15 to 20 minutes total.
Nutrition Facts : Calories 188.1 calories, Carbohydrate 7.4 g, Cholesterol 82.4 mg, Fat 6.5 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 1.2 g, Sodium 961.8 mg, Sugar 1.9 g
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