Beef and Veggie Kabobs with Spicy Peanut Vinaigrette and Lime Aioli Dipping Sauces

Kabobs can be one of the easiest and most colorful ways to provide a great meal especially during the summer. I made these along with the recipes for the Skinny Spaghetti Summer Salad and the Balsamic Blue Cheese Avocado Salad.

“One must maintain a little bittle of summer, even in the middle of winter.”

Beef and Veggie Kabobs with Spicy Peanut Vinaigrette and Lime Aioli Dipping Sauces


Ingredients:

Kabobs:
Cubed pieces of Top Sirloin
Whole Mushrooms
Red, Yellow, Orange, and Green Mushrooms Chopped into Squares
Large Sliced Red Onions
Grape or Cherry Tomatoes
Large Wooden Skewers
Worcestershire Sauce
Teriyaki Sauce
Sea Salt

Spicy Peanut Vinaigrette Dipping Sauce:
1/2 cup of Trader Joe's Asian Style Spicy Peanut Vinaigrette
1 tbsp of Worcestershire Sauce
1 tbsp of Extra Virgin Olive Oil

Lime Aioli Dipping Sauce
Juice Squeezed of One Lime
1 Cup of Mayonnaise
1 tbsp of Minced Garlic
1 tsp of vinegar (balsamic or red wine)
2 tbsp of Freshly Grated Lemon Pepper
Sprinkle of Sea Salt
1 tsp of Onion Powder

On large wooden Skewers Combine the following order:
Tomato
Onion
Beef
Bell Pepper 
Onion
Mushroom
Beef
Onion
Bell Pepper
Tomato

When all skewers are put together put in a dish to marinate.
Drizzle Skewers with Teriyaki and Worcestershire Sauces and sprinkle a very light amount of sea salt.
Let Marinate for at least a 1/2 hour before grilling.
Place on grill, not touching about an inch at least apart. Cook for 3 minutes a side (12 minutes total).

Spicy Peanut Vinaigrette Dipping Sauce:
Combine all ingredients in a mixing bowl and whisk together

Lime Aioli Dipping Sauce:
Combine all ingredients in a mixing bowl and whisk together

Serve Dipping Sauces along side Kabobs.

Balsamic Blue Cheese Avocado Salad

I made this very simple salad for a family get together. This goes along with the same meal as the Skinny Spaghetti Summer Salad and Beef Kabobs with Dipping Sauces recipes come from. This can be used with any meal and is very simple and much more of a hit than I thought it would be.

“Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around.”

Balsamic Blue Cheese Avocado Salad


Ingredients:
2 Heads of Romaine Lettuce
2 Ripe Large Avocados
1/3 a package of Grape Tomatoes
5-6 Mushrooms

Dressing:
1/2 cup of Bob's Famous Blue Cheese Dressing and Dip (you can use another if you prefer but I think this is the best... they also offer a Lite version for a healthier option)
1 tbsp of Balsamic Vinegar
1 tbsp of Ground Fresh Black Pepper
1/2 a lime squeezed

Simply chop the Romaine. Then cut the avocados into cubes. Quarter the grape tomatoes. Slice finely the mushrooms. Combine together in a bowl.

In a small mixing bowl, mix all dressing ingredients together. Combine until completely mixed.

Add dressing to salad and serve!

Easy peasy!

Skinny Spaghetti Summer Salad

So I just had a family get together for a couple family birthdays and also some family was in town from Santa Barbara. So I made a Summery meal. I made Beef Kabobs, An Avocado Blue Cheese Salad, Garlic Bread and this pasta salad. Recipes to come for all.

This salad is light, I suggest adding parmesan cheese but I avoided since my niece is Vegan. I make this with Whole Wheat Spaghetti however you can use with regular pasta.


"A healthy attitude is contagious but don't wait to catch it from others. Be a carrier."


Skinny Spaghetti Summer Salad


Ingredients:
One package of Whole Wheat Spaghetti
One Bushel of Parsley
Ten Sprigs of Basil (15-20 leaves)
One package of Grape Tomatoes
1 Tsp of Oregano
1 Tsp of Lemon Pepper
1 Tsp of Flower Pepper
1 Tsp of Sea Salt

Dressing:
1/3 cup of Olive Oil
1/3 cup of Balsamic Vinegar
1/2 packet of Equal
1 tbsp of dried Oregano
1 tsp of Onion Powder

1 Tsp of Oregano
1 Tsp of Lemon Pepper
1 Tsp of Flower Pepper
1 Tsp of Sea Salt
1 tbsp of Minced Garlic

Boil Water, then add Spaghetti and Cook for 10 minutes or until Al Dente

Mix together all Ingredients for Dressing

When Pasta is done cooking, drain and put into a large bowl.

Pour in Half of the dressing mixture into the pasta and mix well.

Cool Pasta in the refrigerator for 1-2 hours until cooled all the way through.

When the pasta is cooled, chop the basil and parsley finely.
Chop the grape tomatoes into quarters.

Mix basil, parsley and grape tomatoes into pasta along with remaining dressing.

Then add more Oregano, Lemon Pepper, Flower Pepper, and Sea Salt to taste.


Top with Parmesan Cheese and Sprigs of Basil in a large bowl and serve.