outdoor cooking

This is an easy recipe for tender, grilled turkey kabobs. Served over pasta, rice or your favorite salad, these healthy turkey skewers are a must-try this summer!

Grilled Turkey Kabobs

Olive Oil

Lemon (, juice only)

Garlic Cloves (, minced)

Black Pepper

Cinnamon

Paprika

Salt

Oregano

Turkey Chunks ((500 grams))

Red Bell Pepper (, large)

Yellow Red Bell Pepper (, large)

Onion (, medium)

Place the marinade ingredients in a bowl that is large enough to hold all the meat. Give it a stir and add in the turkey chunks. Use your hands or a spoon to coat the meat with marinade. Cover with plastic wrap and refrigerate for 2-3 hours (or overnight).

Cut the peppers and onion into chunks (similar size to the meat, if possible) and thread them as well as the turkey chunks onto the skewers (meat + pepper + onion + meat, etc).

Grill on medium to high heat for 10-15 minutes or until the meat is cooked through.

https://embed.mediavine.com/videos/gpjw5gmi2tzyivjgskuw

Combine juicy beef with tender vegetables for an easy all in one dinner.

Grilled Steak Kabobs

balsamic vinegar

soy sauce

Worcestershire sauce

olive oil

rosemary rosemary

garlic,

Dijon mustard

pepper

beef sirloin

mushrooms,

bell pepper

red onion

salt and pepper

Combine all the marinade ingredients in a bowl...

Combine all the marinade ingredients in a bowl and stir well.

Cut the sirloin into pieces about 1 inch...

Cut the sirloin into pieces about 1 inch in size and add them to a large resealable bag.

Pour the marinade into the bag with the...

Pour the marinade into the bag with the steak. Seal it and put in the refrigerator to allow the steak to marinade. Let it marinade for at least 30 minutes, although I prefer at least 3 hours for tenderizing the steak.

If you are using wooden skewers put them...

If you are using wooden skewers put them in water to soak for 30 minutes before making the kabobs.

When you are almost ready to cook cut...

When you are almost ready to cook cut the mushrooms, bell peppers and onions into pieces about 1 inch in size.

Put the vegetables in a bowl and drizzle...

Put the vegetables in a bowl and drizzle with the olive oil. Season with a little salt and pepper.

Take the steak out of the bag and...

Take the steak out of the bag and discard the marinade.

Thread the steak and vegetables onto the skewers.

Cook the skewers on a grill at medium...

Cook the skewers on a grill at medium high heat. Turn them once or twice during cooking so the steak kabobs brown evenly. Remember that metal skewers will get very hot and handle with a hot pad. The kabobs will cook in about 10-12 minutes. Check and make sure the steak has reached 145 internally before serving.

These vegetable foil packets are perfect for oven, grill or campfire. A mix of vegetables is seasoned with a simple homemade spice mix and cooked in foil. Quick prep, fuss-free cooking, and easy clean-up!

Vegetable Foil Packets

Medium Zucchini

Medium Carrots

Baby Potatoes ((350 grams))

Large Red Onion

Heads

Extra Virgin Olive Oil

Garlic

Sweet Paprika

Marjoram

Preheat the oven to 400°F (200°C).

Cut the zucchini into chunks. Peel and slice the carrots. Cut the baby potatoes into quarters. As for the onion – cut it either into rings or quarters. Trim the top of each garlic head (about ¼ to ⅓ – where the stem is) so that the cloves are exposed. The outer skin should easily come off at this stage. There is no need to remove everything, just the ones that go easily.

Now place all the veggies in a large bowl, except for the garlic heads. Drizzle the oil over.

Prepare the spice mix by combining all the ingredients in a small bowl. Now sprinkle the seasoning over the veggies and give them a good toss until they are all coated evenly.

Divide the veggies into 4 sheets of foil. Now take the garlic head and place it the open side down into the large bowl where the veggies were. Press down so the cloves suck the juices (oil + seasoning). Repeat with the rest of them. Place them in the middle of each packet.

Wrap each packet tight and place them onto a baking tray.

Bake them for 30-35 minutes or until the veggies are done.

Grilled frog legs on my nomad grill with a simple brushing marinade

Grilled frog legs

frog legs

white wine

garlic

parsley (chopped)

cayenne pepper flakes

lemon (juiced)

salt

tsp pepper

Preheat

For this recipe, i used the portative nomad grill lighted up with hot charcoal and with maple kindling wood.

Baste

Mix all the baste ingredients together in a small bowl.

Grilling and basting

Place the frog legs on the grill and brush the upper side with the basting mixture.

Grill

Turn over

Turn over the legs and brush the other side with the baste mixture.

Grill for another 4 minutes or until the internal temperature is at 160°F.

Remove

Remove from the grill and serve hot with some extra baste mixture.

A spicy soup made with ground and chopped beef, pinto beans and tomatoes. The amount of seasoning is individual -- you can make it as hot or as mild as you like.

Chili Con Carne: Five Star Spicy Recipe With Beans

unsalted butter

chuck

onions

jalapeño peppers diced (remove inner ribs --we leave some of the seeds)

Tablespoons chili powder

Tablespoons cumin

beef broth

chicken broth

pinto beans

tomato sauce

Tablespoon sauce from chipotle chilies

bay leaves

oregano

tomatoes

Salt and Pepper to taste

pasta

Heat the oil and butter in a Dutch oven or a pot large enough for all the ingredients.

Add the beef and cook about 15 minutes, stirring to break up the pieces.

Stir in the onions, garlic, jalapeño peppers and continue to cook until tender and limp.

Add in the chili powder and cumin and mix well. Continue to cook for another 10 minutes.

Add in the beef broth, chicken broth, tomato sauce, 1 Tablespoon Adobo sauce, bay leaves oregano and Ro-Tel tomatoes ( or diced tomatoes) and bring to a simmer.

Simmer for 60 minutes, stirring often. Add the beans and continue to simmer for an additional 30 minutes.

The chili will taste better the following day it is made. Before serving add some cooked pasta in the bottom of a bowl then pour the hot chili over it.

Love this spicy take on the pasta soup. looks yum, great for the current weather. It is filling also. I like the addition of Jalapenos.

I think I would love to make this chili con carne as hot as possible - looks so delicious! Just need to decide which drink will work best to bring down the heat after :-)

Chili is my love language. This looks so good. I love that you used ground  and chopped meat. I have not tried that before, but I bet the added textures are really good!  I also love to top mine with sour cream! Yum!

This would be perfect for a winter evening. I would have to make this not spicy but personally spicy is my thing!! Love a good spicy chili con carne but I have not had one in ages. I am going to have to make this one soon.

Made your chili con carne today. My family said it was the best chili I ever made. Can’t wait to try some more!

This is just perfection for the cold weather we've been having. Loving all the flavor you used here - I can picture myself curled up with a bowl of it!

You gotta love history and all these tales that go way back in time. Love it. 
This is pure comfort food. I love chili con carne but have not made it in years. We make soup in winter all the time. I need to try this one soon. Looks so yum.

This is one of my favourite comfort foods! I can't get enough during the colder months :)

This soup sounds really good! I haven't had anything like this or a chili with pasta in it! So hearty and comforting - perfect for fall!

What an interesting combination of ingredients in this soup! Great idea for dinner. I like the colors and how simple is the list of ingredients. This is really a great job. Thanks!

My husbands is a huge fan of chili I really thought I saw this on here before I must have forgotten to come and tell you how great your recipe is and I sure hope to try this soon.  It has every in it I love and so hearty!

YUM! This would be perfect for when it starts getting chilly here in AL. Shared x 3 ♥

Yipes! Didn't know the gory stories behind this dish! But tasty nonetheless. I like your adaptation with pasta.

Delicious crunchy bites made from leftover polenta that was formed in a small loaf pan. The polenta slices are floured, dipped in buttermilk then coated with panko crumbs.

Fried Polenta Appetizers

Polenta

All-Purpose Flour **

Buttermilk**

Panko Crumbs**

Loaf pan -- small 3" X 5 1/2"

Peanut oil

Polenta should be made a day or more ahead of time. Pour the polenta in a vegetable sprayed small loaf pan. Let it get cold, cover with plastic wrap then put in the refrigerator to firm up.

Remove the polenta from the loaf pan onto a cutting board. With a very sharp knife cut into 1/2" slices.

Coat the slices first in flour, then moisten with buttermilk letting the excess drain off, then finally coat with panko crumbs gently pressing the crumbs onto the polenta slice.

Place the slices on a rack until ready to fry.

Preheat oil  to 340 F.

Gently add several slices to the hot oil. Don't crowd the polenta slices. When they turn a nice golden brown they are done. Remove from the oil and let drain on paper towers. Sprinkle with salt. You will have to do this in several batches to get all of the slices fried.

Totally LOVE polenta. I have never tried making it this way. I will have to .... looks totally delicious....and addictive. What a fun recipe for entertaining too.

This is an Asian inspired coleslaw recipe that gets a wonderful crunch from the ramen noodles. sunflower seeds, and almonds. The coleslaw mixture is comprised of crunchy broccoli, green onions, and red bell pepper. A versatile recipe you can make to your liking.&nbsp;

Ramen Broccoli Slaw Recipe A Crunchy Asian Coleslaw Salad

broccoli slaw

almonds

sunflower seeds

red bell pepper

flat-leaf parsley (chopped)

Tbsp sesame oil

Tbsp honey

white wine vinegar (Trader Joe brand)

lb chicken breast

In a large mixing bowl, combine the broccoli slaw, ramen noodles, sliced almonds, sunflower seeds, red pepper sticks, green onions, fresh parsley, and toss to combine.&nbsp;

Salad

In a small container combine the oils, white wine vinegar, honey, and the salt and pepper. Whisk to blend.&nbsp;

Pour the dressing over the ramen salad and toss to combine.&nbsp;

Dressing

We used the 3/4 pound cubed chicken breast salt and peppered then sautèed in 1 Tbl. olive oil for about 5 minutes. We added this to the slaw and served it warm. It was delicious!!&nbsp;

To Make A Complete Meal

I am so happy grilling season is around the corner. We have a new grill to christen!! You can never have too many salad recipes in your collection. This looks delicious, and would be a crowd pleaser. Also, a great take along to a pot luck too.

What a fun idea to use ramen in this broccoli slaw! I bet I could even get my son to eat more of his veggies this way! He loves ramen and will only eat the stalks of broccoli so this is perfect!

Oh I love a good broccoli salad and this one looks amazing. Raw veggie salads are my favorite! I love the colors in this dish.

This looks so easy to throw together. I bet with all the flavors it taste fantastic.

This sounds delicious and looks super easy to put together. I love the assortment of different textures and appreciate that this dish has a bit of crunch to it!

I love how colorful and amazing this looks. I wish we got ready broccoli slaw like this. I usually make broccoli salad but this with so many veggies sound yum. Love that you added sesame oil. The flavor is so wonderful in salads.

I love how colorful this is and perfect for the upcoming Holiday for side dishes .. its really different and I can't wait to try it. The flavors are awesome. Bet it will go great with my salmon for a side dish!

I want to try it immediately. I really like this recipe. It really impresses! An interesting mix of ingredients. Thank you!

Top 7 outdoor cooking recipes from across the web

The most viewed outdoor cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grilled Turkey Kabobs

Grilled Steak Kabobs

Vegetable Foil Packets

Grilled frog legs

Chili Con Carne: Five Star Spicy Re...

Fried Polenta Appetizers

Ramen Broccoli Slaw Recipe A Crunch...

Top 7 outdoor cooking recipes from across the web

The most viewed outdoor cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Turkey Kabobs

Grilled Steak Kabobs

Vegetable Foil Packets

Grilled frog legs

Chili Con Carne: Five Star Spicy Re...

Fried Polenta Appetizers

Ramen Broccoli Slaw Recipe A Crunch...

The most viewed outdoor cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine