MY FILET MIGNON KABOBS OR “PINCHOS DE FILETE Y VEGETALES”, with ROASTED BEETS, and an ORANGE, CRANBERRIES, SPINACH SALAD with AVOCADO
Today we celebrate Memorial Day, a day to honor and remember our brothers and sisters that gave and risk their lives to protect us and our country.
This holiday also equals 2 things:
1. Summer officially begins (and it’s was about time.)
2. and, BBQ, Picnics, Potlucks, Beach, Disney, Road Trips, …well, is outdoor living at it’s best.
I want to throw this curb ball at you, so that you start your summer fun right. Therefore, instead of burgers, hot dogs and steaks, opt for my contribution today, Filet Mignon and veggies “Pinchos” better known as Shish Kabobs, with beets and a mandarin salad. Why not? Life is too short!
Approximate Prep and Cooking Time: about 45 to 1 hour, take it slow, and enjoy it!
Approximate Cost: $24.10 or $12.05 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Servings: 5 Pinchos or Kabobs (PLUS) (also, 1 or 2 are enough with the sides)
2 Filet mignon cut in 1/” cubes @$8.45 ea.= ($16.90)
1 tbsp. Angie’s Basting Olive Oil (.40)
1 tsp. Adobo (.15)
½ large onion cut in 1” thick pieces (.20)
5 to 6 large Mushrooms (.60)
½ orange or red bell pepper (.50)
5 cherry tomatoes for the Pinchos/kabobs (.40)
5 Ready to use Beets ($1.20)
1 Avocado ($1.25)
B. Ingredients for the Salad
2 c. baby spinach ($1.00)
1 container of mandarins in juice (.40)
1 med. size tomatoes for the salad (.30)
¼ c. cranberries (.20)
Angie’s simple salad vinaigrette (my link is below) or (the one of your choice) (.60)
Cut the filet cubes and season with Angie’s Basting Olive Oil and Adobo. Refrigerate.
Rinse and pat dry the peppers. Cut in half, then in approx. 1” squares.
Clean and slice the mushrooms in approx. 1” squares.
Peel and cut the onion in ½ and then in 1” thick pieces.
Assemble the Pinchos/kabobs, follow my slide s if you like.
Prepare the salad using all the ingredients listed under B.
When ready to cook the Pinchos/kabobs, slice the beets and avocado to get them ready. The beets can be eaten warm or cold.
Enjoy this very special day and meal.
Angie’s Vinaigrette: http://www.angieslifehacks.com/cuisine/angies-basic-salad-dressing-homemade-vinaigrette-for-few-dollars
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.