Sweet & Tangy Veggie Kabobs

One of my favorite parts of grilling season is grilled veggies. Marinate them and grill 'em up til they get a nice light char - eating your vegetables has never been so easy. You can plan to spend a lot of prep time on any kabob dish so take this into account when preparing for dinner: you'll need to wash and cut your veggies, marinate them, and then the oh-so tedious task of skewering them. But when it's done, you'll be thankful for such a yummy feel-good dish.

Summertime makes me think of crisp, light white wines. Most of these will pair great with this veggie selection.  Reach for a bottle of Pinot Grigio, Muscadet, or Sauvignon Blanc ... or plan ahead the day before and make a pitcher of white sangria (so you can get your daily servings of fruit, too, of course).

Happy grilling!

Chipotle & Lime Braised Beef Fajitas

I love fajitas, but have never been brave enough to try to recreate them myself (the whole here they come on a giant sizzling plate dripping in juicy-ness thing can be a little intimidating, right?). The typical cut of beef used for steak fajitas is flank steak or skirt steak,. But if you're a woman who knows very little about cuts of steak like me, you might pick up the wrong cut of beef at the grocery store because it was stocked on the wrong shelf... so here I am with 2 lbs of boneless beef chuck steak. Two completely different parts of the cow. The challenge with boneless beef chuck steak is its from the shoulder of the cow and is tough and needs to be marinated and slow cooked to break down the connective tissue. This recipe requires marinating and slow cooking (braising) the steak in a dutch oven so it's fall apart by the time dinner comes around.

The marinade recipe is essentially taken from this Tyler Florence fajita recipe. I added some jalapeños and exchanged the freshly juiced orange for 1/4 cup of Simply Orange juice, maybe a little extra garlic as well (I can never get enough). I also trade his immersion blender for a mini food processor. This marinade comes out a beautiful bright orange with flecks of red and green. If you do buy flank steak or skirt steak (like I originally intended to), I would follow Tyler's recipe for how to grill it. I can't wait to use this marinade for chicken and shrimp fajitas as well, so yummy!

There are some delicious red Spanish wines that you can pair with this meal. Though fajitas are not a Spanish meal, but more-so Mexican (maybe even more-so Tex-Mex cuisine), you can still try to make it seem more authentic with some spicy Spanish red wines, such as Rioja (a blend of several grapes from Spain or if you can find a bottle of Grenache (called Garnarcha in Spain). For your non-wine drinking friends (first, consider getting new friends), set out a bucket of Coronas and limes or make up your own Sangria to sweeten a bottle of wine up with fruit and brandy. Happy Cinco de Mayo!