Tasty Tuesdays - Kids in the Kitchen

Since we've all been glued to the Food Network channel each Sunday night rooting of our own local Katie Cavuto on The Next Food Network Star, I thought it would be fun to round out June's BBQ themed Tasty Tuesdays post with a delicious recipe from their website! And get this...round up the little kiddies, because this recipe is a fun one for them to help out with too!

Kids will love to help assemble these delicious kabobs! These can be broiled or cooked on the grill for a delicious meal!

Hoisin BBQ Steak-on-a-Stick

Ingredients:

Pineapple Salsa:

1 cup diced fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced cucumber
2 teaspoons rice vinegar, optional
1/3 cup ketchup
2 tablespoons hoisin sauce

1 1/4 pounds boneless beef top sirloin steak, cut 1-inch thick
1/2 teaspoon pepper
Salt, optional

Directions:

Special equipment: 4 (10 to 12-inch) metal skewers*

Combine Pineapple Salsa ingredients in small bowl. Set aside. Preheat broiler....or get the grill started! Combine ketchup and hoisin sauce in a bowl. Reserve some of the sauce in a small bowl and set aside. Cut beef steak into 1-inch pieces. Thread beef pieces evenly onto 4 (10 to 12-inch) metal skewers. Season kabobs evenly with pepper. Place kabobs on rack in broiler pan so surface of beef is 3 to 4-inches from heat (you may also cook these on the grill). Brush beef generously with some of reserved sauce mixture. Broil 7 to 9 minutes for medium-rare to medium "doneness," turning once and brushing with remaining sauce mixture. Season beef with salt, if desired. Serve kabobs topped with Pineapple Salsa.

You can also add pieces of veggies or fruit in the kabob too...chunks of red onion, peppers, tomatoes and pineapple can be skewered in between the meat cubes which might add some gorgeous color and lots of yummy flavor!

Cook's Tip: 2 beef shoulder top blade (flat iron) steaks (8-ounces each) may be substituted for top sirloin steak. Broiling time remains the same.

Cook's Tip: For easier preparation, use peeled, cored and sliced fresh pineapple available in the supermarket produce section.

*Note: This recipe calls for the use of metal kabob skewers...but if you don't have them, you can substitute them with simple wooden kabob skewers that you find at any local grocery store. Just remember to soak the wooden skewers in water prior to using them...this is to prevent burning them on the grill or in the stove.

And...if all else fails...what kid wouldn't LOVE these kabobs?

That's right...donut hole kabobs!

All you need to do is get a variety of donut holes from you favorite donut shop...then let your kids skewer them onto a kabob skewer! Ta da! Yum!!!

Tasty Tuesdays

Tasty Tuesdays: Backyard BBQ Edition

This week we're continuing to give you great ideas for your backyard BBQ's!

Light up and grill & invite people over...these recipes are scrumptious!
And the best part about all of the recipes below - they're simple, easy and quick!
Ahhh...three words all moms love to hear!

There's something for the beef lover, the poultry lover and the seafood lover too!

BBQ Scalloped Potatoes
Easy BBQ Ribs
Orange BBQ Chicken with Grilled Vegetables
Grilled Swordfish with Papaya Salsa

And of course...everyone's favorite summertime desserts - NO BAKE!
Frozen Chocolate Souffles
Grasshopper Squares

All recipes were provided by Kraft...for more recipes, tips and ideas for your backyard BBQ, click HERE.

Tasty Tuesdays

As the warmer weather becomes more and more frequent, many of us will be spending our summer nights and weekends in the backyard together with friends and family. This favorite summer activity is almost always accompanied by a delicious meal on the grill with marinated meats and fresh grilled veggies!

Yum! Are your mouths watering yet?!

Throughout the month of June, Tasty Tuesdays will be about one thing: Backyard Barbecues. It'll be all about delicious menus and fun ideas that will hopefully inspire you to get out and grill! So...send out the invites...no one will want to miss your next backyard BBQ party!

This week, Tasty Tuesdays is bringing you classic warm weather dishes with an infusion of bold flavors!

A Midsummer Night's BBQRoasted Tomato & Red Pepper Gazpacho
Grilled Chicken and Pork with Orange-Cumin Glaze
Pesto Potato Salad with Green Beans
Grilled Corn with Smoked Paprika Butter

...and a few more recipes to top off the meal - 6 Easy & Delicious Peach Desserts:

• Parfaits

Cook chunks of peeled peaches in simple syrup until just softened. Cool and layer in tall glasses with sweetened crème fraiche and blueberries.

• Shortcakes

Cut biscuits in half and fill with thin peach slices that have been tossed with sugar and a splash of vanilla extract. Top peaches with sweetened whipped cream.

• Cobbler

Mix chunks of peeled peaches with brown sugar, lemon juice, and cinnamon. Make a topping of granola and butter. Bake until bubbly.

• Peach Melba

Poach fresh peach halves in Sauternes. Top with vanilla ice cream and raspberry puree.

• Peach Kebabs

Marinate peach halves in honey, lime juice, and orange juice. Thread skewers through peaches and grill.

• Sundaes

Cook small chunks of peeled peaches with amaretto and honey until thick. Serve over coffee ice cream in large goblets.

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Do you have a classic recipe that always makes it to your grill every summer?
We'd love to hear about it!

In a comment, leave your recipe or a link to a recipe that you absolutely love or would like to try this summer.

And...happy grilling everyone!

This menu has been collected from various recipes found at Epicurious.

Tasty Tuesday - Class of 2009 Cake

With another school year drawing to a close, you'll want to make sure your young graduate gets his just desserts -- such as a jelly roll diploma wrapped in a fruit leather bow.

RECIPE INGREDIENTS:

2 eggs plus 1 egg white

1 1/2 tsp. vanilla extract

1 cup sugar

3/4 cup all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

Jelly

4 oz. cream cheese

softened 3 tbsp. butter

softened1 1/2 cups confectioners' sugar

Decorator's gel

Fruit leather

1. Heat the oven to 375 degrees. Line a 15- x 10-inch jelly roll pan with waxed paper and grease the paper well.

2. In a bowl, beat the eggs and egg white with an electric mixer on high speed for 5 minutes. Add 1 teaspoon of the vanilla extract, then gradually beat in the sugar at low speed. Stir in the dry ingredients until well mixed.

3. Pour the batter into the pan and bake for 12 minutes, or until a toothpick inserted into the center comes out clean.

4. Invert the hot cake onto a clean towel sprinkled with confectioners' sugar; remove the waxed paper. Trim the cake edges with a sharp knife (adults only) and roll up the hot cake and towel from a narrow end. Let it cool on a wire rack.

5. Unroll the cooled cake, remove the towel, and spread on jelly, leaving a 2-inch strip at one end plain. Reroll the jelly-covered portion of the cake.

6. In a bowl, beat together the cream cheese, butter, confectioners' sugar, and the last 1/2 teaspoon of vanilla extract and use to frost the cake.

7. Use decorator's gel to pipe "roll lines" on the cake ends and the class year or your child's name onto the unrolled portion. Finally, add a fruit leather bow.