Grilled Kabobs, Garlic Corn, and Seasoned rice, equals Heaven!


This is what my family had for dinner last night. Let me tell you how wonderful it is when your children start singing you praises and worship you, and your husband wants to propose all over again. This is the reception I got at dinner time. Yes it was THAT good! I know there are tons of Kabob recipes out there, but I would like to share with you what I did anyway, since it really did taste awesome. Everything I used was stuff we already had around the house. That it important to me, as I am not the type to go hunt out strange ingredients for a dish. I have three kids and one income, Let’s be reasonable here!

So let’s get started!

I do want to mention that I did all my prep work early in the day so that the meats could marinate for several hours. This is the key to great kabobs!


So in the morning or early afternoon at the latest……


First you want to soak your skewers ahead of time. This is so they do not burn while cooking. So throw them in a pan of water and forget about them.

 Now pull out some chicken breast, a couple steaks, and a bag of shrimp. If your meat is frozen, defrost that now.



Now get you an onion or two and chop them up into hunks, set aside



Grab a few green peppers (and red if you have them, i wish i did, it would have added great color) and chop them up into pieces as big as a quarter or so, set aside

Now your veggie prep work is done! Don’t put them away though, we’ll use them in a min.


let’s move on to the meat



Shrimp is the easiest thing to prep so we will do that first so we can get the marinating started immediately. Start with a bag of  cleaned & peeled RAW shrimp. Don’t use pre-cooked, or they will be rubbery after cooking on the grill. Mine still have the tails on but that part is up to you.

Put the shrimp into a bowl and pour on Italian salad dressing. That’s it! that’s all you have to do! mix it up well, cover, and stick it in your fridge. Shrimp is done! (see isn’t this easy!! that’s the reluctant chef way!)


Moving on , let’s tackle the chicken!



Chop your chicken into chunks. you don’t want them too big, but not too small that you can’t get on the skewer either. we’re looking for bite sized pieces. I’d say about an inch to an inch and a half.  Try to keep them uniform in size so that cooking time will be the same for all of them. Place chicken in a bowl.



Now season with your favorite seasonings. I used our favorite season salt (sold only at our meat market so the brand name wouldn’t help you) I also used Onion power and a little garlic powder



Add two tablespoons of honey. I think this step really took the chicken over the edge into Heaven sent. This honey came fresh, strait from my dad’s bee hive. Thank you bee’s! (oh and thank’s Dad 😉 My dad loves his bee’s. He has named every one of them, just don’t mention the name bruce to him. Bruse was his favorite bee until my mom stepped on him. He’s very sensitive about bruce. I’m kidding, no bee’s were harmed, but my kids love that joke. My dad even knits them little sweaters in the winter. Not really, that would just be silly, as it doesn’t get cold enough in Florida for sweaters! I know thats not true either, but work with me lol. ok ok, moving on!



Now add you in a bottle of BBQ sauce. I believe this one was Honey Hickory flavored



Mix it all up well


Now toss in half of your vegetables. Don’t be afraid of this step! there is nothing wrong with letting your veggies touch your chicken here, because we are cooking it all together, and once the chicken is cooked, the bacteria will be cooked off your veggies too, so your veggies are safe! We want the oils and flavors of the onions and peppers to permeate and marinate through the meat to give it that extra punch!



Mix it all up again ( I didn’t use many veggies as my kids won’t eat them in chunks like this, so I am doing it more for the flavor, you are welcome to use as many as you want!)


Now cover and get in in the fridge!


Moving on to the steak



Chop up your steak much like you did your chicken, into uniform cubes



Toss into a bowl



add your favorite seasonings. I’m petty sure I used basically the same as I did for the chicken



Now I poured in a bottle of Stubb’s steak marinade. I think it’s important to know that you don’t have to marinade all of your meats in the same thing, just because its cooking together. WE want to bring out the individual flavors, so don’t be afraid to mix it up! As you can see I did something different with all three meats, as I wanted to bring out the best of each meat.



Now add you in a couple shakes of Worshestshire sauce, I also added what was left of my A1 steak sauce. Prob a few Tablespoons. Notice I don’t have exact measurements. That’s ok! You can’t really go wrong here, just go with your gut, you know what you like!



Mix it up.


toss in the rest of your veggies, mix again, cover and refrigerate

 Meat is DONE!

Now let’s prep the corn to make it even easier at cooking time




Get you a small bowl and throw in a couple tablespoons of either butter or margarine. just make sure its soft enough to be spreadable. Add in a few tablespoons of Garlic powder. Trust Me!



Mix it all up. I stopped adding garlic when I could start to see the seasoning floating in the butter



Now take you some frozen corn cobs (like I said stuff I had lying around already, and it’s convenient!) And lay them on Two sheets of foil



Smear on your butter mixture and salt them



Wrap them up tightly and pinch the ends closed. stick them back into the freezer until your ready to cook!


Now, when dinner time rolls around, preheat  your grill. While the grill is going, assemble your kabobs. You’ll want to work fast, or get some help depending on how much meat you prepared, so your coals don’t get too cold (unless your gas grilling then never mind 😉  


Assembled chicken skewers (this is only about half of what I made)


I assembled all the meat separately in case they cooked at different times. That way the kids could also choose what they wanted to eat without wasted food as well



You SHOULD, however, cook the shrimp separately anyway, as it cooks VERY fast, and if you leave it on too long it will be a rubbery mess. I cooked these last until they were just pink and opaque




Before you add your meat to the grill , carefully oil the grate with some olive oil to prevent sticking. I cooked the meat in two batches as I made a ton of food. you want to cook the kabobs on a low heat. Ideally the corn should be cooked at a high heat, so you can throw them on the grill while your assembling your kabobs, they only take about 10-15 min on high heat, but what I ended up doing was throwing them on the grill at the low heat with the kabobs and just leaving them on the whole time that the meat batches were cooking. It worked out nicely for me.



Don’t mind my rusty seasoned work horse of a smoker, It’s clean I promise



When all is done it will look like this! Oh man I can still taste it! The garlic corn was amazing. The aroma alone when you open the packet was incredible. The taste is knee buckling.

Somewhere in the middle of Grilling I whipped up a batch of seasoned rice to lay under the meat. I didn’t have a chance to snap any pictures as I was elbow deep in cooking everything else, but here’s what I did.


Boil 4 cups of water in a pot. Add in 4 cubes of chicken bouillon, 1 tbsp season salt, 1 tsp lemon pepper seasoning (measurments are close guesses) when water is boiling remove from heat and add in 4 cups of instant rice. Cover and let set at least 10 min or until the rest of your food is cooked. EASY! and it was light, refreshing, and really good! the entire family loved it, it was a perfect compliment to the meat.



I hope you try this and ENJOY!





Beef Hecka



Two days ago my kids and I got trapped inside walmart for a Lock down during a tornado. It was scary stuff. We quickly lost power in the store and the front doors shattered. The wind was whipping around all the hanging signs, the thunder was booming monstrously. Did I mention it was scary stuff? After the main danger has past Walmart decided to kick everyone out into the storm since their power was still out. Nice. The point of all this on my cooking blog, is that we had to leave our shopping cart and head home battling the storm with no food or supplies. Nice. (again) Which brings us to today’s recipe. We didn’t have much food left at home except for some staples, hence the outing to the grocery store. So I whipped up a meal that I grew up with that required very little ingredients. My mother has always called it Beef Hecka. But I hate that name, so personally I refer it to my family as beef and rice. However, since in the recipe world beef and rice could mean millions of things,  I went ahead and let you in on what the recipes is really called. True to Reluctant chef form, this recipe is simple and delicious!

Let’s get started.

(on a quick side note…. I just noticed that when I go on to this website on my laptop all the pictures are cut in half 😦  My main computer has a monster 27 inch monitor so I have been making all my pics big and bold, not realizing that it would hack off part of the picture for people with average sized monitors . So from now on I will be scaling down my pics, at least for the horizontal ones. My apologies for anyone who has experienced this issue!)



Slice up one onion



Slice up some steaks in thin strips. (this one here is a london broil freshly cut strait from the cow just for me from my meat market butcher. mmmmm!) I am SO a carnivore!



To feed a family of five, I cut up about 3 steaks. I’d say it was around 3 pounds or so



Drizzle some olive oil (or butter if you don’t have any oil) in a hot pan and saute your onions until they are soft or about half way done (since onions take longer to cook)




toss in your meat and stir. continue to stir until brown



like this




add in 1/2 cup of sugar and mix well



this will caramelize the meat. It brown’s quick so let’s move on fast



pour in 1 cup of water  and 1 cup of soy sauce



Let simmer for 10 min, it will reduce down a bit. Now serve over rice! don’t forget to pour some of the sauce over your rice, it is mmm mm good!






this recipe is easily halved if making smaller portions. Enjoy!


Beef Hecka


3 pounds sliced steak

1 onion

1/2 cup sugar

1 cup soy sauce

1 cup water

Cooked white rice


Brown onions in small amount of grease or oil. When onions are cooked halfway and soft add in meat. Cook until brown. Add sugar and mix well. Will caramelize fast! Add in soy sauce and water. Simmer for 10 min. Serve over rice!

Cookie Cups


Tell me something. If someone offered you one of these. Would you turn it down? I sure wouldn’t! Hold on tight because your about to have an AHA! moment.  Guess what these are?? Cookie Cups! That’s it! plain and simple! Just the way I like it! Seriously, your not going to believe how simple! Check it out.


First your going to want to whip up a batch of your favorite cookie dough. I used  a nice traditional chocolate chip cookie recipe. I made sure to use Milk Chocolate chips instead of semi sweet because we are going to ice these later and I didn’t want them overly sweet, but you might and that’s ok too!



Now grease you a MINI Cupcake Pan. (oops I originally typed a “mini cupcake MAN”  , if you can find you one of those, go ahead and grease him up real good too 😉  I always use Baker’s joy spray to grease my pans



now take a spoon full of cookie dough and drop it in the pan. spread it out so that the dough covers the bottom and the sides of each opening, leaving an open well in the middle.




Repeat the process until the entire pan is full. I only filled each opening about half way up the sides to allow for rising



Bake at 350 degree’s for about 10 min. or until the tops are brown



let them sit for a min before popping them out of the pan. While they cool, the middles will fall,. This is good! we want this. If some don’t fall, you can always give them a little poke.



When they are cool, pipe on some icing, and wallah! there you have it, iced cookie cups! ( I used my Chocolate buttercream icing on these)  I told you it was that easy!  You can come up will all kinds of delicious combinations! Next time I make these I’m going to try it with Cream cheese frosting. YUM!



Make these today!!