Shish kabobs are easy to make, taste great and mean very little clean up which is a big plus during the summer. I just finished getting my shish kabobs ready so that later all I have to do is fire up the barbecue.  This is a very simple recipe for shish kabobs that everyone loves from picky kids to meat loving husband.

Ingredients for Shish Kabobs

• beef cubes (about 1″ squares)
• white meat chicken (about 1″ squares)
• fresh cherry tomatoes
• fresh onion sliced thick
• green or red pepper (about 1″ squares)
• canned whole potatoes, drained and large potatoes cut in half
• teriyaki marinade or other marinade

Marinate chicken and beef in marinade overnight or for minimum of 2 hours. The longer you let it soak the stronger the flavor.

About a half hour before you are ready to assemble your shish kabobs soak the wooden skewers in water. This will help to prevent them from burning during grilling.

On each skewer place tomato, beef or chicken, onion, pepper in repeating pattern. Don’t cram everything together, leave a little loose to help cook evenly and completely.

Skewer potatoes on separate skewer and sprinkle potatoes with a little seasoning such as  garlic herb. Either wrap skewer in foil or skip the skewer and place potatoes in tin for easy grilling. I keep the potatoes separate because I find they have a tendency to fall apart. It’s also why I wrap them in foil or use a tin. I use canned potatoes because I don’t have to peel them and raw potatoes never seem to keep properly.

Place all on barbecue and grill until cooked through.

When done serve immediately. I serve with some raw fresh baby carrots.

Everyone loves shish kabob night. Never any left overs and never a mess to clean up.

Our slow cooker pot roast recipe is delicious. This is one of our favorite crock pot recipes, adults and children love it. It is very easy to adjust this recipe to suit your tastes. Serve with mashed potatoes, rice or broad egg noodles. Also try with 1-2-3 Biscuits Recipe. Slow cooker pot roast even tastes great when made with chuck roast because the cooking will tenderize and flavor the beef. Like most slow cooker recipe little supervision is required. See Slow Cookers and Crock Pots for more information on selecting and using a slow cooker. Start the pot roast in the in morning, then forget about it and it’s done for dinner. The finished beef will equal that of the best quality roast, no one will be able to tell it was a less expensive cut. Freeze leftover meat for a second meal or use sliced meat the next day for hot or cold sandwiches.

Shopping list for Slow Cooker Pot Roast

• 3-4 pound chuck roast
• 4-5 cubed fresh potatoes
• 5-6 sliced carrots
• 1 envelope dry onion soup mix
• 1-10¾ ounce can cream of mushroom OR cream of celery soup
• ¼ cup water
• 3-4tablespoons flour (to thicken gravy)

Directions for Crockpot Pot Roast

Brown meat in skillet in small amount of oil.
Place potatoes and carrots in bottom of slow cooker. Add meat. Sprinkle onion soup mix on top of meat. Pour the chosen can of cream soup on top of meat and vegetables. Add 1/4cup water.
Cover. Cook on low 8-9 hours, do not remove cover during cooking.

Once meat is cooked remove meat and potatoes and carrots, cover and set aside. To make gravy take about 3 tablespoons flour and mix with small amount of cold water until paste forms. Mix in the remaining liquid from the slow cooker. Heat in small saucepan, stirring until smooth.

You can substitute 2 beef bouillon cubes and a thinly sliced onion in place of the dry onion soup mix. Also try adding a can of diced tomatoes in place of canned soup. Many other variations are possible, so experiment.

Corned beef cabbage is a traditional St Patrick’s Day meal. With March just around the corner I thought I’d share this great recipe to make corned beef cabbage in a slow cooker. A slow cooker is often called a crock pot. This corned beef cabbage recipe makes it possible for everyone, no matter how busy, to enjoy corned beef cabbage.

Ingredients for Corned Beef Cabbage in Slow Cooker

• 3 pound corned beef brisket
• 2 onions
• 1/4 cup light brown sugar
• 3 teaspoons prepared mustard
• 1 cup apple juice
• 2 tablespoons orange juice
• 6 whole cloves
• small head of cabbage

Cut onions into quarters and put in slow cooker. Put corned beef brisket on top. In measuring cup mix brown sugar, mustard, apple juice, orange juice and whole cloves. Pour over meat. Place cabbage wedges on top and cook 5-6 hours on high or 10 -12 hours on low. Remember when using a slow cooker it is better to not open the crockpot during cooking.

Some people prefer to cook cabbage separately. If desired you can cook additional cabbage on stove top. We suggest that at least a couple wedges in crockpot adds to the flavor.

To finish off dinner try our Irish coffee recipe.