How's this for a twist on your average burger & fries?
Nothing says “cookout” like thick juicy burgers on a sizzling hot grill.
And for me, nothing says “messy” like a thick juicy burger on my plate. Let’s just say I can build a colossal burger. A “challenging” burger to consume - gluten free and all!
I can’t help it…I like toppings piled high. Tomatoes, tender leafy greens, onions, pickles…some type of sauce. I get carried away. My burger gets a bit out of control. I use enough napkins to negate six months of household recycling.
Please tell me you can relate.
If you can, you’ll love my solution. These fun burger-kabobs have all the flavors you love in a burger without the mess!
And for me, nothing says “messy” like a thick juicy burger on my plate. Let’s just say I can build a colossal burger. A “challenging” burger to consume - gluten free and all!
I can’t help it…I like toppings piled high. Tomatoes, tender leafy greens, onions, pickles…some type of sauce. I get carried away. My burger gets a bit out of control. I use enough napkins to negate six months of household recycling.
Please tell me you can relate.
If you can, you’ll love my solution. These fun burger-kabobs have all the flavors you love in a burger without the mess!
Before we get too busy with the meal, let’s have a cocktail!
I'm keeping it simple with this Near-Collins
You know I like good, easy and simple. I’m not a fan of fussy drinks.
Can you believe the typical store-bought mixers contain about 1 ounce of sugar per serving? That’s 110 non-nutritive calories that could be better spent on dessert!
Let’s keep our cocktails as simple possible…
How about these ingredients for a “Near-Collins”? This looks like the makings of a good drink to me!
Can you believe the typical store-bought mixers contain about 1 ounce of sugar per serving? That’s 110 non-nutritive calories that could be better spent on dessert!
Let’s keep our cocktails as simple possible…
How about these ingredients for a “Near-Collins”? This looks like the makings of a good drink to me!
Mix this refreshing cocktail right in the glass!
For each cocktail you will need:
1 shot Vodka (I drink Chopin potato vodka)
Juice from 1/4 lemon
2 teaspoons Raw Agave (adjust to suit your tastes)
Club Soda or Sparkling water (I always keep a stash of San Pellegrino on hand)
Ice
Fill your Collins glass (or whatever you like!) with ice. I got the nifty glass in the photo at Pier One Imports. Cute, huh? And the price was just right!
Add remaining ingredients and stir.
(Yes, Mr. Bond, we can shake it in the cocktail shaker. We prefer keeping it simple here. That shaker would be just one more item to wash later!)
Now, let’s sip our way on out to our cookout...
1 shot Vodka (I drink Chopin potato vodka)
Juice from 1/4 lemon
2 teaspoons Raw Agave (adjust to suit your tastes)
Club Soda or Sparkling water (I always keep a stash of San Pellegrino on hand)
Ice
Fill your Collins glass (or whatever you like!) with ice. I got the nifty glass in the photo at Pier One Imports. Cute, huh? And the price was just right!
Add remaining ingredients and stir.
(Yes, Mr. Bond, we can shake it in the cocktail shaker. We prefer keeping it simple here. That shaker would be just one more item to wash later!)
Now, let’s sip our way on out to our cookout...
I centered our meal on this raw sauce. The sauce??? Yes. I know, it’s like building the outfit around the shoes. Works for me!
You're 7 simple ingredients and about 1 minute in the processor away from this taste sensation!
There are just so many possibilities with this one. And, when it comes to eating raw foods, sweet red peppers are amazing dippers!
Raw Pineapple Dipping Sauce
1 cup fresh pineapple chunks
2 Tablespoons raw coconut aminos
1 Tablespoon rice wine vinegar
2 Tablespoons olive oil
1 teaspoon red pepper flakes (adjust to your preference)
5 or 6 garlic cloves
Juice from 1 lemon wedge (about 1/4 of a lemon)
Toss everything in your food processor or blender (wait ‘til you see where I tossed mine!) and give it a whirl! All you need is a smooth consistency. Pour the sauce into a bowl and set aside.
(Oh... you might want to grab a basting brush and keep that handy too... you'll see!)
1 cup fresh pineapple chunks
2 Tablespoons raw coconut aminos
1 Tablespoon rice wine vinegar
2 Tablespoons olive oil
1 teaspoon red pepper flakes (adjust to your preference)
5 or 6 garlic cloves
Juice from 1 lemon wedge (about 1/4 of a lemon)
Toss everything in your food processor or blender (wait ‘til you see where I tossed mine!) and give it a whirl! All you need is a smooth consistency. Pour the sauce into a bowl and set aside.
(Oh... you might want to grab a basting brush and keep that handy too... you'll see!)
Put this in the middle of your veggie tray at your next barbeque!
Now, on to the meatballs for the kabobs…
First, I mixed 1 pound each of ground pork and ground veal, then added a bit of sea salt (about 3/4 teaspoon).
First, I mixed 1 pound each of ground pork and ground veal, then added a bit of sea salt (about 3/4 teaspoon).
Don't over-work the meat when forming the meatballs.
Then I made 1 ½-inch meatballs and placed them on a baking tray lined with wax paper.
I love these large metal skewers!
Here's a trick: Place the tray of finished meatballs in your freezer for about 15 -20 minutes before skewering.
This way the meatballs will slide right onto your skewers without making a mess!
This way the meatballs will slide right onto your skewers without making a mess!
While the meatballs chill, fire up the grill. (At this point, you might just consider repeating the “Near-Collins” recipe.)
WAIT! You may be wondering, what’s a burger-kabob without the fries!? Here's your answer: Carrot Fries!
You'll love these... and we're going to do the simple prep on them while the grill heats up. We'll bake them while we grill the burger-kabobs...
You'll love these... and we're going to do the simple prep on them while the grill heats up. We'll bake them while we grill the burger-kabobs...
Scrape the carrots instead of peeling.
I use about 2 large organic carrots for each person. All you have to do is scrape and rinse. There's just no need to peel a carrot if you’re buying fresh organic ones. I like that!
You may never eat potato fries again!
Cut carrots in half, and then quarter each half to make “fries”.
Toss with olive oil, a sprinkle of sea salt, and a few cumin seeds (cumin & carrots…perfect combo!)
Toss with olive oil, a sprinkle of sea salt, and a few cumin seeds (cumin & carrots…perfect combo!)
For 8 large carrots, I used 1 Tablespoon olive oil, 1/2 teaspoon sea salt, and 1/2 teaspoon cumin seeds. Try substituting dill or any other herb you like, too!
Bake the fries in a single layer at 425 degrees for about 15 -20 minutes. Toss gently half way through baking.
While the fries bake, it’s back to the grill...
Bake the fries in a single layer at 425 degrees for about 15 -20 minutes. Toss gently half way through baking.
While the fries bake, it’s back to the grill...
Put the burger-kabobs on, turning and (here's where we use that basting brush!) basting them with the Raw Pineapple Dipping Sauce during cooking. Keep an eye on them – they cook fast!
Once you've got them off of the grill, your carrot fries timer should be about to buzz. Get them out of the oven and dinner's ready to be served!
I put mini burger-kabobs together with cherry tomatoes and pickle slices. Then I serve them up on a bed of tender greens… with a huge side of those amazing carrot fries!
I put mini burger-kabobs together with cherry tomatoes and pickle slices. Then I serve them up on a bed of tender greens… with a huge side of those amazing carrot fries!
I serve my kabobs with additional Raw Pineapple Dipping Sauce - yum!
Burgers, Fries... Dessert, anyone? Let's go with (Dairy Free) Chocolate Ice Cream!
As is often the case with me, this cool treat began as something else (I’ll tell you all about that over-the-top cool treat in an upcoming post… promise!).
As is often the case with me, this cool treat began as something else (I’ll tell you all about that over-the-top cool treat in an upcoming post… promise!).
Per Little Chef’s request, I set out to make Dairy Free Vanilla Ice Cream with a custard base. I ended up with chocolate! (I can be fickle in the kitchen.)
Either way, you need our basic vanilla custard recipe. This custard will be the base for the ice cream and all the instructions are linked up for you!
Either way, you need our basic vanilla custard recipe. This custard will be the base for the ice cream and all the instructions are linked up for you!
Wondering about that serious chocolate ice cream topper in the photo?
That's decadent gluten free Miles of Chocolate, and it makes the perfect “garnish” for this ice cream.
That's decadent gluten free Miles of Chocolate, and it makes the perfect “garnish” for this ice cream.
With that we have another complete Cocktails, Cookouts & Cool Treats meal. I hope you enjoyed it!
Don’t forget... we've got a giveaway going on. Make sure to enter for a chance to win the best gluten free bakery breads I’ve tried!
Later this week, we’re talking gluten free beauty... Don’t miss it!
xo,
Gigi
Don’t forget... we've got a giveaway going on. Make sure to enter for a chance to win the best gluten free bakery breads I’ve tried!
Later this week, we’re talking gluten free beauty... Don’t miss it!
xo,
Gigi
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