Spring Dinner Party Menu

Spring is the perfect time for outdoor dinning and entertaining with family and/or friends. For a simple weekend or a fun BBQ follow this great menu for amazing flavors and delicious eats!

Spring Menu:  Beef Kabobs – Stuffed Tomatoes & Bell Peppers – Spring Salad

Beef Kabobs

Ingredients:

Directions:

1. Toast peppercorns and coriander in a small skillet over medium heat, swirling pan, for about 2 minutes.
2. Grind peppercorns and coriander together until finely ground.
3. Heat oil in a medium skillet over medium-high heat. Add scallions, ginger, and 2 teaspoons salt. Cook  until scallions are tender, about 3 minutes.
4. Stir in ground spices, and cook for 30 seconds. Transfer scallion mixture to a large bowl, and let cool, about 20 minutes.
5. Add beef cubes, cilantro, and mint to scallion mixture, and gently mix. Refrigerate for 30 minutes.
6. Slide meat on skewer, place a lemon wedge on end of each skewer. Place skewers on a baking sheet, and refrigerate for 30 minutes.
7. Preheat grill to medium-high. Season kebabs with salt and pepper and cook for 3 minutes on each side or until cooked to liking and garnish with cilantro.

 Stuffed Tomatoes & Peppers

Ingredients:

Directions:

1. Preheat oven to 350 degrees. Cut off top third of each tomato, and reserve. Leaving a 1/2-inch-thick shell, scoop out insides, and coarsely chop. Place 1/2 cup in a bowl, and discard the rest.
2. Heat oil in a medium saucepan over medium heat. Add onion, garlic, 2 teaspoons salt, and the serrano chile. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
3. Stir in chopped tomatoes, and cook until most of the liquid has evaporated, about 3 minutes. Stir in red pepper flakes and cinnamon, and cook for 30 seconds.
4. Add rice to pan, and stir to coat. Stir in 1 3/4 cups water. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is al dente, about 14 minutes. Add kale, and cook, stirring, until just wilted, about 2 minutes.
5. Place orange juice in a small bowl, and let stand for 15 minutes. Stir  juice and pine nuts into rice. Season with salt and pepper.
6. Place tomato shells in a baking dish just large enough to hold them in a single layer. Season insides of tomato shells with salt.
7. Fill each with about 1/3 cup rice mixture, mounding filling slightly. Top each filled tomato with a reserved tomato top.
8. Place peppers in another baking dish, just large enough to hold them in a single layer. Fill each with about 1/2 cup rice mixture, mounding filling slightly. Add 1/2 cup water to dish with peppers.
9. Cover each dish with parchment, then foil. Bake until vegetables are tender and filling is heated through, 40 to 50 minutes. Serve stuffed vegetables hot, warm, or at room temperature.

Spring Salad

Ingredients:

Directions:

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
3. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

Looking to buy great quality beef for this recipe or other beef recipes? Check out Celebrity Home Delivery which offers USDA Prime Beef. It’s juicy, succulent and tender! The best part? It’s delivered right to your door!

Tags: BBQ foods, BBQ ideas, beef, beef recipes, Grilling ideas, outdoor dining, Spring Dinner Party Ideas, spring foods, spring party, Summer BBQs

This entry was posted on Thursday, April 15th, 2010 at 6:26 pm and is filed under BBQ ideas, Dinner recipes, cooking recipe, dinner ideas, dinner parties, dinner party menu, fun foods, hosting, outdoor dinning, spring foods, spring party, spring party ideas. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.