Recipe of the Month: Skinny Salty, Sweet and SpiritsApril 26, 2017 Outdoor Cooking, Uncategorized
Patio and pool season are about to make a big splash, but have you been on your best bathing suit behavior? We thought we would keep things light this month in honor of those goals you’re trying to reach.
So let’s kabob and give kudos to cocktails with fewer calories for this month’s recipes!
Grilled Brussels Sprouts with Sweet Balsamic Glaze
1 lb brussels sprouts, stems trimmed and cut in half
2 tbsp olive oil
4 long wooden skewers
1/4 tsp kosher salt
1 tbsp balsamic glaze
Place the brussels on skewers, and place skewers on a large enough piece of sturdy foil to cover the top. Drizzle with olive oil, salt and pepper
Heat the grill, when hot lower the heat to low and put foil with skewers on the grill, tenting the veggies with the foil. Cook about 30 minutes, turning every 5 minutes to keep them from burning. When done, drizzle with balsamic glaze and eat right away!
Italian Chicken Kabobs
1 1/2lb chicken breast
1/4C olive oil
3Tb white wine vinegar
1/2 tsp ground black pepper
3/4 tsp salt
1/2 tsp dried basil
3/4 tsp dried oregano
1/2 tsp dried onion flakes
1/4 tsp red pepper flakes
1 clove garlic, minced
In a mason jar or salad shaker combine marinade ingredients. Shake to combine well. Set aside.
Trim chicken of any fat. Cut into 1-2 inch cubes. Transfer to a large bag or storage container. Pour marinade over chicken. Seel container and chill for at least 1-2 hours, or overnight.
Soak wood skewers in water for at least 30 minutes.
Divide chicken between 8-10 skewers. Discard remaining marinade.
Grill over low heat for 15 minutes, turning skewers after 3-5 minutes. Cook until no longer pink and showing some external color or grill lines.
Skinny Mint Mojito
4-6 packets stevia, depending on how sweet you want it
1 cup water
5-8 fresh mint leaves
2 oz simple syrup with stevia
Juice of ½ a lime
1 oz rum
5 fresh mint leaves
Chilled soda water
Mint and lime slice for garnish (optional)
Simple Syrup (serves 4)
- In a small pot, bring 1 cup of water to a boil and add 6 individual packets (about 3 grams) of stevia (I used Sweet Leaf)
- Stir in stevia to dissolve and remove from heat
- Add the mint leaves. Cover and let steep* about 30 minutes (*To steep just means to let the leaves hang-out in the warm water so it soaks up all the flavor of the mint)
- Remove mint leaves from liquid and store simple syrup in fridge until ready to use (will be tinted green from mint leaves)
Mint Mojito (Serves 1)
- In a 12oz glass, pour in 2oz of the simple syrup, 1 oz rum, a few fresh mint leaves, and juice of half a lime. Muddle the contents using a pestle. You could also use a spoon to simply crush and grind the fresh mint into the liquid.
- Top the glass with ice and fill to the top with soda water. Stir.
- Garnish with fresh mint and a lime wedge