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June 13, 2016

In the month of June we are all busy buying presents for Dad. For a lot of us, Dad gets new tech gadgets, more power tools, or helpful style hints from his children. For Mary Ellen’s household, Father’s Day is all about winning her husband’s heart through his belly!

 

While chicken and hamburgers make an appearance, the real winners are her kabobs and the grilled onions.

Skeptical? Need proof? Try it yourself! This week we are giving away the trade secrets of Mamma Mary Ellen’s Father’s Day show stealers!





Ingredients (For 2 people and 2 kabobs each)

  • 2TB Chopped Basil*
  • 1Tb Chopped Mint*
  • 2TB Chopped Parsley*
  • Olive Oil
  • 2 Zucchini*
  • 2 Squash*
  • 1 Large Onions*
  • 12-16 Shrimp
  • Mediterranean Salt

Other needs: 4 wooden skewers, cookie sheet, aluminum foil

Fire up your charcoal grill and wait until the coals are hot and ready.

While the grill is warming up, soak your skewers for 10 to 30 minutes in warm water. Line your cookie sheet with aluminum foil. Combine basil, mint and parsley in a small bowl then sprinkle cookie sheet with a drizzle of olive oil. Chop zucchini, squash and onions into bite sized pieces (about an inch or so tall). Place veggies and shrimp on skewers, spreading out the shrimp along the skewer. Once assembled, place the skewers on the cookie sheet and press in herb and oil lined sheet until well coated. Flip to coat other side and sprinkle a desired about of mediterranean salt on either side.


When grill is hot and ready, place skewers around the edge. This will ensure that everything gets cooked, not burnt or soggy from over cooking. Cook for 5 - 6 minutes on each side.

*All fresh ingredients come from Mary Ellen’s garden; hope they come from your own garden too!



Ingredients:

  • 1 Large Vidalia Onion
  • 2 Garlic Clove
  • Olive Oil

Other Ingredients: 2 square sheets of aluminum foil, salt and pepper

Remove skin from onion and cut off the bottom top and bottom of the onion, so that the bottom sits flat and the top shows the onion layers. Score the top of the onion in quarters. Slice garlic cloves and slide them between the onion layers and scores. Place onion on square sheets and drizzle with olive oil and salt and pepper to taste. Twist edges of the aluminum foil to create a boat around the onion, then place on the grill near the center.

This grilled take on a bloomin' onion brings all the flavor without any of the extra breading and grease. While some of us may not be as accustomed to eating onions, these grilled onions can also be refrigerated (up to a week) and used in whatever dish you are preparing to add a smokiness to whatever you are cooking!






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