Okay, so I know it’s Fall and all, but it was in the 80s all throughout the weekend and I think you can grill any time of the year. Also, I teased about sharing this curry chicken skewers recipe for months both on Snapchat and Instagram Stories so here it is (FINALLY)!
I love food on skewers. They are super fun, but more importantly, they are so easy to make. Most of the time, the steps are: season or marinate, thread food on stick, then cook. Um… can we have skewers everyday please? Honestly, it’s so delicious!
These curry chicken skewers tastes best cooked on the grill, but you can also use the broiling method if you don’t own a grill. I’m just obsessed with the smoky flavor and the char you can get from grilling just about anything so I will always prefer that method.
Also, I honestly don’t think you’ll have to scale down on the curry if you aren’t a fan of spicy. It’s mild enough to satisfy anyone’s taste buds, and in fact, I recommend you add more curry paste if you like spicy. Since C can’t handle to much spice and I LURVE spicy, I cook most meals mild and add more spice to my plate right before serving. I’m so happy with how these turned out, so I hope you make them!
True story: I would be completely fine if I had to eat a burger every single day for the rest of my life. I feel like I say that about a lot of foods (I LOVE FOOD, OKAY?!) but I absolutely can’t get enough of a high quality, juicy burger in all forms. It’s so versatile with endless options of toppings and I love the toasty flavor of a hot, fresh-off-grill burger.
This version of bison burger comes with everyone’s favorite combination: bacon, lettuce, avocado, and tomatoes. It sounds so simple but the flavors are definitely not! There’s saltiness and crunchiness from the bacon, creaminess from the avocado, and the refreshing taste of the tomatoes and lettuce. Honestly… it’s the perfect combo and I’m obsessed. This recipe is also RESTART sugar-detox friendly and a easy, healthy addition to a busy weeknight dinner. Hope you enjoy!
Okay, so I know it’s not grilling season. But we don’t follow that in our household. It’s grilling season all year around over here, and that’s the way we like it.
I thought cooking lobsters tails would be difficult for some reason, but it’s the easiest thing ever. Why are we so intimidated about cooking seafood? They are generally so quick to make with minimal prep work. I’m going to do more of it from now on. I think the real problem is that high quality seafood can get pretty expensive. But once or twice a week shouldn’t break the bank, right? We’ll see. Ask me how our finances are looking after a few months of this.
The real gem of this recipe is the lemon butter. Lobster tails themselves are pretty darn fabulous and meaty, but the butter really takes it up a notch. The spices in it mixed with the tartness of the lemon… oh man, I may or may not have eaten spoonfuls of it when I made this. Also, as delicious as lobster tails are, don’t expect to look pretty while eating this. There’s a lot of tearing things apart with your hands going on, and just generally giving up on utensils altogether. It’s totally worth it though. Just trust and make it.