Chicken Bratwurst and Veggie Kabobs

First, I have to start by saying happy 31st anniversary to my amazing parents! You both inspire me and I pray that Joel and I will be as happy as you two when we’ve been married for 31 years! I love you so much and hope that you have a wonderful anniversary!

Onto the kabobs! We are trying to get all the grilling in we can before the days of summer are long gone. And they will be soon around here.

I love kabobs but the problem I always encounter is that everything has a different cook time. Because of this, I don’t make them very often which is really too bad since it’s a full meal on a stick….no worrying about side dishes. So, to combat this problem I parboiled and blanched the longer cooking items so that they could all be threaded together on the skewers and I wouldn’t have to worry about undercooking the chicken or burning the veggies. Plus, I was able to put them all together while Noah napped and just throw them in the fridge. Then when dinner rolled around I simply grabbed them out of the fridge, preheated the grill and we had dinner on the table in less than 15 minutes. Gotta love that on a weeknight!

The combinations are endless when it comes to these kabobs. A more traditional take would be to swap out the potatoes, broccoli and zucchini with peppers and onions. Go with whatever your family enjoys!

Chicken Bratwurst and Veggie Kabobs

5 chicken bratwurst (approx. 19 oz.)
2 medium russet potatoes, diced into 1-inch chunks
1 cup broccoli florets
2-3 small zucchini, sliced into 1/4-inch rounds
2-3 Tbsp. olive oil
Salt and pepper to taste
Wooden skewers, soaked for 30 minutes

1. Parboil potatoes for 10 minutes. Meanwhile, boil the brats until they are cooked through, about 8 minutes. When potatoes have 1 minute left, add the broccoli. Drain. Toss all the veggies in olive oil.

2. Remove brats and allow to cool enough to handle. Cut into 1-inch chunks. Preheat grill to medium-high heat.

3. Thread brats alternatively with veggies. Grill 3 minutes per side, seasoning with salt and pepper.

Sesame Shrimp Stir Fry

It seems like I am always on the hunt for quick, easy and healthy weeknight meals and I definitely found all those things in this dish. It literally only takes 20 minutes because while the rice cooks, you can prep and cook the stir fry. Can’t get much better than that!

We love a really saucy stir fry so when I saw the list of ingredients I knew it would be a hit for our family. The chicken broth and cornstarch slurry along with the teriyaki creates a rich, creamy sauce that is abundant and soaks into the bed of rice.

This recipe is easily adaptable to suit your family’s taste. I decided to add broccoli because I personally don’t think a stir fry should ever be without it. I also tossed in some sliced mushrooms for our fungus loving little man. Add your favorites or just toss in whatever you having in your produce drawer.

Sesame Shrimp Stir Fry
recipe adapted from allrecipes.com

2 cups water
1 cup uncooked white rice
1 pound medium shrimp, peeled and deveined
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 clove garlic, minced
1 tablespoon sesame seeds
1/4 teaspoon ground black pepper
2 tablespoons sesame oil
1 red bell pepper, sliced into thin strips
3 green onions, sliced
3 tablespoons teriyaki sauce
1/2 pound sugar snap peas
1 cup fresh broccoli florets
1 cup sliced mushrooms
1/8 cup cornstarch
3/4 cup chicken broth
1/4 teaspoon salt

1. In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.

2. While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.

3. Heat sesame oil in a large wok or skillet. Add red bell pepper, green onions and broccoli; sauté 3 to 4 minutes to soften slightly. Add teriyaki sauce. Add peas, mushrooms and shrimp with seasoning; sauté 4 minutes or until shrimp are opaque.

4. Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp and veggie mixture over rice.