Pics from Kabobs over open fire

Yes....those are hotdogs. Well that is what the kids wanted :O)  This meal turned out fantabulous!!  Have you tried it yet? Recipe is on the Sept. 15, 2010 blog post.

Watch this video just CLICK HERE!!

Shrimp & Salmon Kabobs - Great over an open fire

Shrimp & Salmon Kabobs  

Ingredients:

4 each 5-6 oz. skinned salmon fillet

24 each 26-30 count peeled shrimp

4 each Bamboo skewers (soaked in water for 10-15 minutes)

8 each Fresh pineapple half moons (super sweet variety) Olive Oil Salt and pepper to taste Sweet chili sauce

Note:

Sweet chili sauce is usually found in the Asian specialties section of your local market. It should not be confused with the thicker tomato version of chili sauce

Preparation:

1.      Brush both sides of salmon with olive oil and season with salt and pepper.

2.       After soaking the skewers, slide 6 shrimp onto each skewer, leaving room on either end. Brush both sides with olive oil and season with salt and pepper.

3.       Cut the fresh pineapple into slices approximately half inch in diameter and then cut in half. Brush both sides with olive oil.

4.      On a medium heated grill, place the salmon flesh side down. Grill approximately 6-7 minutes per side or until the fish reaches 150 degrees.

5.      Grill shrimp approximately 3-4 minutes per side or until 150 degrees.

6.      Grill pineapple for 2-3 minutes per side or until there is good carmelization.

7.      Brush all items generously with the sweet chili sauce.

8.      To serve, place the pineapple at the top of each plate and crisscross. Top the pineapple with a scoop of your favorite rice.

9.      Crisscross the salmon and the shrimp skewer on top of the rice. Sprinkle with fresh parsley and serve with your favorite vegetable.

I prefer to cook this recipe over an open fire and eat it right off the skewer. You might want to use metal skewers instead of the wood ones. I find that if you lay the kabobs on a wire rack over the flame is much more manageable. The open flame just adds such a unique flavor and it is such a great time of the year for a bonfire.

Happy Cooking!!

Everyone should have at least 7-13 servings of fruit and vegetables EVERY day. Check out how you can provide this to your family at the website below:  www.ILiveByJuicePlus.com

2/2 ...the doors of our souls fly open and love steps forth to heal everyone in our site. Kc

1/2 When our eyes see our hands doing the work of our hearts, the circle of Creation is completed inside us......

Hummus with Baked Pita Chips

Hummus with baked pita chips

2 cans chick peas (garbanzo beans) drained with juice reserved

Juice of 2 lemons

2 cloves garlic

3 tbsp tahini  (sesame seed paste)

Sea salt to taste

Pinch cayenne pepper

Put all ingredients in food processor and blend until smooth, adding reserved liquid from chick peas to thin as needed. Add salt to taste. Serve with veggies and baked pita chips, or soft pita bread.

Baked Pita Chips

Whole Wheat Pita bread

PAM olive oil spray

Sea salt

Preheat oven to 350 degrees.

Cut pita bread into wedges and separate pockets.

Lay on baking sheet or stoneware pan, coat with cooking spray and salt generously. Bake for 10-14 minutes, or until crispy.

 

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