When I saw this recipe in my newest Food Network Magazine, I knew I would make them immediately. What’s not to love about this simple and delicious recipe? These kebabs include steak, potatoes, mushrooms, onions, and tomatoes – a few of my very favorite foods combined on one stick. These kebabs were extremely easy to make, took only minutes to cook, and were a huge hit with my family.

Steakhouse Kebabs:

Original recipe from Food Network Magazine ~ July/August 2010

• 1 1/2 lbs of steak
• 3 tbsp + 1 tsp olive oil
• 1 tbsp Worcestershire sauce
• 2-3 cloves of garlic, minced
• 1 tbsp soy sauce
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped
• 10 baby potatoes, boiled until tender, then sliced in half
• 10 button mushrooms, sliced in half
• 10-15 grape tomatoes
• 1/2 red onion

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Cut the steak into bite sized cubes. Place the 3 tablespoons of olive oil in a large zip lock back along with the Worcestershire sauce, soy sauce, minced garlic, thyme, garlic powder, and parsley. Shake well until combined, add the beef chunks and marinate for at least 2 hours.

Soak the wooden kebab skewers in water for at least 15 minutes. Boil the baby potatoes in water for 4-6 minutes or until tender. Drain the water and slice the potatoes in half once they have cooled.

Place the sliced potatoes, mushrooms, onions, and tomatoes in a bowl then season with the remaining 1 tsp olive oil, sea salt, freshly cracked, pepper, and garlic powder, to taste. Toss until evenly coated.

Skewer the beef, potatoes, onion, tomatoes, and mushrooms on the skewers.

Place the kebabs on the grill and cook for 3 minutes before turning them over. Grill the kebabs until the meat is cooked to your desired degree of doneness. Remove from the grill and let the kebabs rest for 5 minutes before serving. Enjoy.

Here’s another great recipe from our foodie, Pam:

I had leftover roasted chicken to use up so I decided to make a spicy sesame noodle dish with chicken, carrots, bell pepper, fresh basil, and cilantro. I made a sesame and soy dressing that made this dish extra tasty. This recipe was so quick and simple to make – perfect for a busy weekday dinner. My entire family loved this recipe and we gobbled up every last bite.

Recipe and photos by For the Love of Cooking.

• 3 tbsp seasoned rice vinegar
• 2 tbsp of soy sauce
• 2 tbsp of canola oil
• 1 tbsp of sesame oil
• 1/2 tbsp of Sriracha chili sauce
  (more if you want it extra spicy)
• 1 clove of garlic, minced
• 1 tsp fresh ginger, minced
• 7-8 oz of whole wheat spaghetti, cooked per instructions
• 1 1/2 cups of roasted chicken, chopped
• 1 cup of shredded carrots
• 1 cup of red pepper, sliced
• 3-4 green onions, sliced
• 1 cup of fresh cilantro, chopped
• 6-7 fresh basil leaves, chiffonade

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Combine the vinegar, soy sauce, canola oil, sesame oil, Sriracha sauce, garlic, and ginger together. Mix well and set aside for at least 30 minutes to allow the flavors to mingle.

Cook the spaghetti per instructions. Drain then return to the pan along with the chicken, bell peppers, carrots, green onions, and the sauce; toss until the noodles, chicken, and vegetables are evenly coated with the sauce. Remove from the stove then add the basil and cilantro and toss to combine. Serve immediately. Enjoy.

I was craving Mexican food (what’s new?) and I had some ground beef to use up so I decided to make a Mexican pizza. These were simple to make and tasted so delicious, I can’t believe I’ve never made these before. My husband and I both really loved this dish and my kids thought it was pretty good too. This is definitely one of my new favorite meals and I can’t wait to make it again.

Ground Beef Mixture:

• 1 tsp olive oil
• 1 lb of lean ground beef (I used 93/7)
• 1/2 sweet yellow onion, diced
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp onion powder
• Dash of red pepper flakes
• Sea salt and freshly cracked pepper, to taste
• 1 4 oz can of diced green chilies

Heat the olive oil in a large skillet over medium heat. Add the ground beef and break the meat into crumbles. Add the onion as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the green chilies then stir until well combined. Set aside.

Other Ingredients:

• Flour Tortillas
• Re-fried beans
• Cheddar cheese, grated
• Salsa
• Tomato, diced
• Avocado, diced
• Green onions, diced
• Fresh cilantro, chopped
• Sour Cream (optional)

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Preheat the oven to 350 degrees. Coat a flour tortilla with olive oil cooking spray. Place the flour tortilla into an oven proof bowl or tortilla baking dish. Bake for 10-15 minutes, or until golden brown.

Marinate flank steak for at least 6 hours up to 24 hours. Remove the steak from the refrigerator 20 minutes prior to cooking. Heat a grill pan over medium high heat and spray with cooking spray. Once the pan is really hot add the flank steak and cook for 3-4 minutes per side or until your desired degree of doneness. Place the steak onto a cutting board; let the meat sit for at least 5-7 minutes prior to slicing thinly against the grain. Slice the meat into bite sized pieces.

Layer the taco bowl with lettuce, warmed black beans, flank steak, avocado, cherry tomatoes, black olives, red onion, chopped cilantro, green onion, and cotija cheese. Serve with salsa and sour cream. Enjoy.

Find this and other articles, recipes and photos by Pam at her For the Love of Cooking website.