This wasn’t the recipe I intended to follow, but it turned out great! Instead of the mushrooms on the skewers, I grilled two marinated portobellos beside the kabobs! Since I only had smaller shrimp I made do, but I would have preferred the larger ones… If you are a friend on Facebook, you saw the photo… Check out Kramer’s Culinary Blog by clicking on the link below.
Herb and Garlic Seafood Kabobs Kramers Culinary Blog
Herb Garlic Marinade
- 4 gloves of garlic, peeled
- 2 tsp chopped rosemary
- 2 tbsp chopped parsley
- 2 tsp thyme
- ¼ chopped onion
- juice from ½ lime
- ½ cup olive oil
- salt and pepper
- 8 large shrimp peeled & divined
- 8 large scallops
- 8 slices of bacon
- 8 oz baby bella mushrooms
- 6 oz red pearl onions, peeled
- 1 red bell pepper, cut in 1 inch dices
- 2 zucchini, sliced length wise
- 2 yellow squash, sliced length wise
- ¼ cup balsamic vinegar
- salt and pepper
- For the marinade combine all ingredients in a food processor and blend thoroughly until creamy. Set a side.
- Wrap scallops with bacon. If the bacon is to wide simply cut it length wise in half.
- Prepare rosemary skewers by striping of the leaves of the sprig, but leaving about 2 inches on the tip or use well soaked wooden ones.
- Assemble seafood kabobs the way it’s shown at the bottom of the page under “Lining Up”.
- Smother herb garlic marinade over the entire seafood kabob on both sides. Rest kabobs on a plate covered with plastic wrap and keep cool.
- Marinate the zucchini and yellow squash including the left over vegetables such as the mushrooms & onions with balsamic vinegar, olive oil, salt and pepper.
- Grill vegetables for about 3 minutes on each side over medium to high heat.
- Grill seafood kabobs on high heat for about 3-4 minutes on each side.
- Allow kabobs to rest in a warm spot for a few minutes than serve immediately with the grilled vegetables. Serve with Chipotle tomato mayonnaise. They were just fine without the Chipotle Mayonnaise!
Lining up skewers – tomato, onion,shrimp.scallop,pepper,shrimp.scallop, mushroom, tomato
Remember to soak your wooden skewer sticks for several hours!!
Just came across this great recipe for Thanksgiving…. turned out perfectly. <y changes as always are in RED
Roast Turkey Breast with Potatoes, Green Beans, and Mustard Pan Sauce
6 servings PREP: 25 minutes TOTAL: 2 hours Recipe by The Bon Appétit Test Kitchen
- Nonstick vegetable oil spray
- 4 tablespoons honey mustard, divided (I used grainy mustard)
- 5 tablespoons chopped fresh tarragon, divided (I used dried rosemary)
- 2 1/2 tablespoons olive oil, divided
- 1 2 1/4-pound boneless turkey breast, net removed (I used a skinless one from Costco)
- 2 pounds baby potatoes, halved
- 2 cups thinly sliced leeks (white and pale green parts only; about 2 large) (substitute carrots, small onions and baby squash)
- 2 8-ounce packages trimmed French green beans (haricot verts)
- 1 cup low-salt chicken broth
The Bon Appetit Test Kitchen used a whole small turkey breast when testing this recipe. If you plan on cooking a turkey breast half, then shorten your cooking time.
- To ensure the best results, make sure your oven is calibrated to the correct temperature.
- After 30 minutes, check the potatoes and leeks for doneness. After 35 to 45 minutes, check the turkey temperature with an instant-read thermometer. It should register 165°F when it’s done.
- If you don’t like the tarragon, thyme or rosemary would suit this recipe just as nicely. Just be sure to use a smaller amount—about 1 tablespoon—as these herbs can be overpowering.
NOTE: I did the turkey in one covered Corelle baking dish and the vegetables in another…on the same shelf in our gas oven. I did put te green beans in with the turkey as indicated.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Coat 2 heavy large rimmed baking sheets with nonstick spray. Whisk 2 tablespoons mustard, 2 tablespoons tarragon or rosemary, and 1 tablespoon oil in small bowl. Place turkey breast, skin side up, on 1 prepared baking sheet; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast turkey in bottom third of oven 45 minutes.
- While turkey roasts, toss potatoes, sliced leeks, 1 tablespoon tarragon or rosemary, and 1 tablespoon oil in large bowl. Sprinkle with salt and pepper; spread out on second baking sheet.
- After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes. Remove potatoes from oven.
- Toss beans with 1 tablespoon tarragon and 1/2 tablespoon oil in large bowl; sprinkle with salt and pepper. Spread beans around turkey; pour broth over beans. Continue roasting until thermometer inserted into thickest part of turkey registers 165°F and beans are crisp-tender, 10 to 15 minutes. Rewarm potatoes in oven 5 minutes.
- Place potatoes and beans on platter. Slice turkey; place on same platter. Whisk 2 tablespoons mustard into turkey juices on sheet; season with salt and pepper. Spoon some juices over turkey; sprinkle with 1 tablespoon tarragon. Pass remaining juice.