Weekend meals: World’s Best Chicken & Shrimp Skewers with Balsamic Grilled Vegetables

We’ve had a fair share of weekend company this summer and since our patio is bigger than our dining room, I always want to grill. This dinner is so easy–just takes some advance cutting and marinating. The cooking time is short and with veggies, chicken and shrimp–there is something for everyone to enjoy!

Serve it up with fresh corn-on-the-cob and maybe my Triple mini tomato bruschetta . If there are any leftovers–make salads or sandwiches the next day.
Chicken and Shrimp Skewers
1 lb boneless chicken breast cut into 1 inch chunks
1 lb peeled/deveined raw shrimp (medium to large in size)
4 cloves garlic–shaved across a micro-plane to make a paste
4 lemons-juice and zest
4 tablespoons olive oil
4 tablespoons of fresh herbs, chopped (I typically use basil and parsley–but use what you have)
Mix garlic, lemon, oil, herbs and s/p in a large bowl.
Put the chicken and shrimp into separate large ziploc bags (or tupperware containers). Pour half of the marinade into each ziploc bag. Place in refrigerator and marinade for 30 minutes-1 hour. Don’t marinade too long–the citrus cooks the chicken and shrimp.
Thread chicken and shrimp onto skewers. Don’t mix–the shrimp takes about 5 minutes to grill and the chicken slightly longer. Grill over medium-high heat outside (or inside on a grill pan). Place chicken on first–after about 3 minutes, add the shrimp. Grill both until cooked about 10 minutes for chicken and 5 minutes for the shrimp.

Balsamic Grilled Vegetables
You can use whatever vegetables you have on hand–this was what was in my veggie drawer.
2 eggplant–sliced 1/4″ (see note about salting and rinsing eggplant)
1 zucchini–sliced long way, 1/4″ thick
1 yellow summer squash-slice long way, 1/4″ thick
1 red onion-sliced 1/4″ rings
2 red peppers-quartered
1/2 cup balsamic vinegar
1/2 cup olive oil
1 cup feta cheese
Place vegetables in a large plastic bag or dish. Pour vinegar and oil over vegetables and toss to coat. Add s/p to taste. You can let the vegetables marinate or grill immediately.
Grill over medium heat on stove top (in grill pan) or outdoor grill. Grill in batches, cooking about 2 minutes per side. Vegetables are done when slightly softened and caramelized on both sides. Removed cooked vegetables to a platter. When all vegetables are cooked, top with feta cheese and serve immediately.

Quiche-tastic Monday: Ham & Cheddar Frittata

I know a frittata is it’s own beast and is perhaps closer to an omelette than a quiche. But in spirit, it is still an “egg pie” and a delicious option for breakfast (or lunch or dinner!).

Frittata’s look super impressive; but cook up super quick. Like a quiche, you can fill them with anything. I used what I had–some leftover deli ham from a picnic on the beach, cheddar cheese (a staple) and parsley from my herb garden.
I made this for my in-law’s last morning in town. Served with some cantaloupe–it is the perfect meal for company. Frittata’s are great reheated too–make one on Sunday and have the leftovers for a quick breakfast before your work day.
The goods:
1 tablespoon unsalted butter
1 cup of deli ham diced (this equals about 8 slices)
6 eggs, beaten until light yellow and fluffy (use an immersion blender, takes 2 minutes!)
1 tablespoon of fresh parsley, roughly chopped
1 tablespoon hot mustard (or dijon)
Salt and pepper
1/2 cup shredded cheddar cheese
Cook it:
1. Preheat the oven to Broil.
2. In an oven proof skillet, melt butter over medium heat. Tilt the skillet so the melted butter coats the sides and bottom of the skillet.
3. Add the diced ham to the skillet and let cook until crispy at the edges (my mom always called this “frizzled ham,” because the ham would curl up at the edges). This should take 1-2 minutes.
4. Add parsley, mustard and salt and pepper to beaten eggs.
5. Pour egg mixture into the skillet with ham. Egg mixture should evenly coat the bottom of the pan.
6. Cook over medium heat until the bottom is set, about 5 minutes.
7. When the bottom is set, sprinkle cheddar cheese on top. Place skillet in oven under the broiler for about 4-5 minutes. Keep a close eye on the frittata. It is finished when the top sets and gets all yummy and bubbly.
8. Remove from oven and let rest for 5 minutes. Cut frittata into wedges and serve.