(Family Features) With everything that goes into creating a full holiday menu for guests of different ages and palates, taking on that task can be a challenge for any host. However, simple recipes that please the masses can help make life easier for home chefs.

From the main dish all the way to dessert, plus the drinks in-between, put these recipes to the test to help make your holiday gathering a breeze. Put your adult guests at ease with a cranberry-flavored cocktail, followed by a main course made sweet thanks to this turkey brine. As things come to a close, finish off any leftover appetites with a quick cookie recipe.

To help make your holiday hosting easier, find more tips and recipes at Culinary.net.

Dessert in a Snap

After spending hours preparing appetizers, drinks and the main course for holiday get-togethers, many hosts are ready to call it quits in the kitchen. However, that won’t stop guests from getting those late cravings for a tasty treat. If you’re looking for a reprieve from being the lead chef, go for a quick dessert like these Gingersnap cookies, which take just 10 minutes to bake and can leave hosts with more time to mingle. For more quick, nutritious recipes for every meal, visit AICR.org.

Gingersnaps

Reprinted with permission from the American Institute for Cancer Research
Yield: 24 cookies

• 3/4       cup unbleached all-purpose flour
• 1/2       cup whole-wheat pastry flour
• 1/2       teaspoon baking soda
• 1 1/4    teaspoons ground ginger
• 1/2       teaspoon ground cinnamon
• 1/8       teaspoon freshly ground black pepper
• 1/4       teaspoon salt
• 1/3       cup dairy-free butter shortening sticks
• 1/2       cup sugar, plus 2 tablespoons, divided
• 2          tablespoons unsulphured molasses
• 1          large egg white
• Glaze (optional):
• 1/3       cup confectioners’ sugar
• 2          teaspoons fresh lemon juice

1. Heat oven to 350° F.
2. In mixing bowl, whisk flours, baking soda, ginger, cinnamon, pepper and salt.
3. In separate bowl, use electric mixer on medium-high speed to beat shortening sticks with 1/2 cup sugar 2 minutes. Add molasses and egg white; beat 3 minutes. Set mixer on low speed and mix in dry ingredients to combine. Don’t over-mix. Batter will form soft ball.
4. Place remaining sugar in wide, shallow bowl. Pinch about 1 tablespoon batter and roll it between palms, forming 1-inch ball. Place ball in bowl with sugar and roll to coat then place on light-colored, ungreased baking sheet. Repeat, spacing balls 2 inches apart. Discard leftover sugar. Using bottom of a glass, press to flatten each ball into 1-by-3-inch disks.
5. Bake cookies 10 minutes.
6. To make glaze, if desired: While cookies bake, in small bowl, combine confectioners’ sugar with lemon juice, mixing until sugar is completely dissolved.
7. When cookies are done, immediately use spatula to transfer to wire cooling racks. Using tip of knife, spread 1/4 teaspoon glaze on top of each warm cookie. Cool completely.

Note: Can be stored in cookie tin up to 1 week.

Cranberry Cocktail Cravings

If holiday cocktails are on your menu, give guests a twist on a classic with this Cranberry Kiev Mule made with Nemiroff Original Vodka. This premium vodka is bold with a smooth, full-bodied finish that hints of citrus and fruit. Combined with cranberry juice and ginger beer, it’s an ideal holiday cocktail. Find more holiday cocktail options at nemiroff.vodka.

Cranberry Kiev Mule

• 1          part Nemiroff Original Vodka
• 1          part cranberry juice cocktail
• 2          parts ginger beer
• 1          tablespoon lime juice
• ice
• orange wedges, for garnish (optional)
• fresh cranberries, for garnish (optional)
• rosemary sprigs, for garnish (optional)

1. Pour vodka, cranberry juice cocktail, ginger beer and lime juice into copper mug filled with ice. Gently stir to combine.
2. Garnish with orange wedges, fresh cranberries and rosemary sprigs, if desired.

A Sweeter Centerpiece

A holiday meal is only complete with the centerpiece of the table: a tender turkey that side dishes and desserts can complement for guests of all palates. For a new twist on a holiday classic, add some sweetness to your main course with a Sweet Tea Turkey Brine, featuring Milo’s Famous Sweet Tea. It’s freshly brewed from real tea leaves using simple, quality ingredients free from preservatives, colors or added acids. The family- and certified women-owned business offers a multitude of beverages, all with the same dedication to quality and excellence. Find more information and recipes at drinkmilos.com.

Milo’s Sweet Tea Turkey Brine

Prep time: 20 minutes
Cook time: 15-20 minutes per pound

• 1          gallon Milo’s Sweet Tea
• 1          cup kosher salt
• 3          large sweet onions, quartered
• 4          lemons, sliced
• 8          garlic cloves, peeled
• 5          sprigs rosemary
• 10        cups ice
• 1          turkey

1. In large stock pot over medium heat, combine tea and kosher salt. Stir frequently until salt is dissolved. Add onion, lemon, garlic and rosemary. Remove from heat and let cool to room temperature.
2. When brine has cooled, pour into food-grade, 5-gallon plastic container. Stir in ice.
3. Wash and dry turkey. Remove innards. Place turkey, cavity-side up, into brine, making sure cavity gets filled. Cover and place bucket in refrigerator overnight.
4. Heat oven to 350° F.
5. Remove turkey from brine, draining excess, and pat dry. Discard excess brine.
6. Cook turkey 15-20 minutes per pound, or until internal temperature reaches 165° F on instant-read thermometer, reserving drippings for gravy.

Photo courtesy of Getty Images (Gingersnaps and Turkey Brine)

Source: Culinary.net

(Family Features) Eating healthy isn’t always easy, and when your family is rushing around in the evenings it can seem like a daunting task to put a well-balanced, nutritious meal on the table.

However, cooking at home with a lean protein you can feel good about serving, like seafood, is one way to serve up quick, good-for-you meals. In fact, one-third of people surveyed reported they increased their fish consumption at home last year, according to Datassential.

Research published in the “Journal of the American Medical Association” showed eating seafood 2-3 times per week can improve brain, eye, heart and prenatal health. Seafood also provides unique health benefits as one of the best sources for omega-3 fatty acids, which are healthy fats essential to human health and development.

As only one out of 10 Americans meets the Dietary Guidelines recommendation of two servings of seafood per week, National Seafood Month is a great time to incorporate more seafood into you and your family’s meals. Check out these tips from the Seafood Nutrition Partnership:

• Make a game plan or meal plan for the week to figure out when you can incorporate seafood into your meals.
• Stock up on canned and frozen seafood at the grocery store and keep an eye out for sales or coupons.
• Make easy swaps, like using white fish or shrimp in tacos instead of beef or a salmon patty instead of a burger patty.
• Try doubling recipes so you only have to cook it once but can reap the benefits of eating seafood twice in one week.
• Use kitchen gadgets like slow cookers and pressure cookers to prepare seafood-based meals in a pinch.

For recipes, ideas and inspiration for eating seafood at least two times per week, visit seafoodnutrition.org or follow #Seafood2xWk on social media.

One Pan Fish Dish

Recipe courtesy of Michael-Ann Rowe on behalf of the Seafood Nutrition Partnership
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

• 1/8       cup canola oil
• 1/4       cup cherry tomatoes, halved
• 1          medium onion, quartered
• 2          cups broccoli florets
• 1          lemon, half sliced and half juiced, divided
• kosher salt, to taste
• freshly ground pepper, to taste
• 1          pound white fish (such as snapper, grouper, flounder or barramundi)
• 4          tablespoons olive oil
• fresh rosemary sprigs (optional)

1. In pan over medium heat, heat canola oil about 1 minute.
2. Add tomatoes, onions and broccoli to pan; cook 5 minutes, uncovered.
3. Drizzle lemon juice over vegetables and season with salt and pepper, to taste.
4. Place fish on top of vegetables in center of pan and place two lemon slices on top of fish.
5. Sprinkle with salt and pepper, to taste.
6. Cover pan and cook on medium heat 10-12 minutes depending on thickness of fish.
7. Drizzle olive oil over fish and top with rosemary, if desired, before serving.

Source: Seafood Nutrition Partnership

(Family Features) Barbecue, grilling, cookout – no matter what you call it, cooking food over an open flame is practically an American pastime. Few other cuisines have such distinctive regional twists and terminology as this fiery favorite. Memphis loves its ribs, North Carolinians their pulled meats and Texas, Alabama and St. Louis, to name a few, have their own riffs on American favorites.

While each regional barbecue favorite is traditionally prepared with beef or pork, more adventurous eaters can adopt the same cooking and flavor techniques but use lamb instead. Swapping proteins doesn’t need to be difficult. For example, Californians who like tri-tip can recreate that Santa Maria-style flavor by mixing together salt, pepper, garlic and dried herbs to dry brine a boneless leg of lamb for 24 hours then grill it to their preferred doneness.

Before it makes it to your table, American lamb is raised by dedicated farmers and ranchers with a shared connection to the land, the animals and the local communities they serve. There are more than 80,000 family farmers and ranchers caring for more than 6 million sheep in both small flocks and large operations throughout the United States. American lamb is available year-round and cuts range from loins and shanks to chops and roasts.

If you’re feeling adventurous, try these riffs on classic barbecue dishes featuring American lamb. For more tantalizing recipes, visit AmericanLamb.com.

1. Smoked Memphis-Style American Lamb Riblets

Tender lamb riblets (also known as spare ribs) are sweet and tender when slow-cooked on the grill. These Memphis-style ribs are suffused with a spicy-sweet dry rub, smoked to perfection and brushed with a tangy yet spicy Memphis-style barbecue sauce.

2. Pulled Barbecued American Lamb Shoulder with Lemon and Herb Fennel Slaw

This tender pulled smoked lamb shoulder is rubbed with fragrant citrus, aromatics and spices then smoked until falling off the bone. It’s served with a spicy citrus and vinegar sauce, a crunchy, creamy fennel and herb slaw, and grilled flatbreads.

3. Grilled American Lamb Kabobs with Tzatziki

Lamb kabobs are a straightforward, flavorful dish perfect for a relaxed cookout. Bite-sized pieces of boneless leg of lamb are marinated in a yogurt-garlic mix and grilled with red onions until smoky and tender. Serve kabobs with a classic tzatziki and grilled flatbreads.

4. American Lamb Burgers with Roasted Garlic Rosemary Spread

Lamb’s unique flavor does wonderfully with just a little char from the grill, making it an excellent choice for burgers. A hint of red onion, garlic powder and sea salt play up hearty taste, while a simple roasted garlic and rosemary spread lends a creamy, herbaceous counterpoint.

5. Smoked Leg of American Lamb with Texas-Style Dry Rub

Grilling a whole leg of lamb is a celebratory act and is the perfect centerpiece for an evening spent outdoors. Inspired by Texas-style barbecue, this recipe features a dry rub with toasted spices, vibrant paprika and plenty of kick. This dish is best accompanied by thick-cut toast and your favorite sides.

6. Grilled American Lamb Loin Chops with Spring Herb Salsa Verde

Few cuts of meat are as satisfying as perfectly grilled lamb loin chops with a crispy exterior that gives way to meltingly tender meat. The distinctive flavor of lamb chops – rich with an edge of earthiness – is highlighted beautifully by a refreshing Italian-style salsa verde and grilled lemon halves. Grilled vegetables, dressed simply with olive oil, sea salt and a squeeze of lemon, are an ideal side.

Source: American Lamb Board

(Family Features) It can be easy to impress your holiday guests without overdoing it in the kitchen by putting to use recipes that require little time to prep. After all, those precious moments with loved ones are meant for reflection and conversation, but that doesn’t mean you have to settle for lesser dishes.

Appetizers like Beet Carpaccio Salad with Toasted Hazelnuts and Caprese Avocado Toast provide aesthetic appeal and taste to tide appetites. As one of the key ingredients, Filippo Berio Classic Balsamic Glaze adds tanginess and artistic flair for flavorful small bites.

Go above and beyond with a main course that’s prepped in 10 minutes and ready in less than two hours like this Rosemary and Raspberry Balsamic Roasted Leg of Lamb, which can be the center of attention as guests dig in for a delightful meal.

Finally, for a nightcap worth celebrating, this Dark Chocolate and Cherry Cheesecake can serve a crowd thanks to ingredients like Filippo Berio Raspberry Balsamic glaze, providing tangy, fruity flavor with its rich, smooth blend of raspberry juice and balsamic vinegar of Modena.

Find more holiday recipes that can take your gathering to the next level at filippoberio.com.

Rosemary and Raspberry Balsamic Roasted Leg of Lamb

Prep time: 10 minutes
Cook time: 1 hour, 30 minutes
Servings: 8

Roasted Leg of Lamb:

• 3          tablespoons Filippo Berio Olive Oil
• 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
• 1          tablespoon chopped fresh rosemary
• 4          teaspoons grainy mustard
• 1          bone-in leg of lamb (about 6 pounds)
• 2          cloves garlic, thinly sliced
• 1          teaspoon salt
• 1          teaspoon pepper
• 3          onions, quartered
• 1          cup water

Gravy:

• 3          tablespoons all-purpose flour
• 1/2       cup dry red wine
• 4          cups chicken stock
• 2          tablespoons Filippo Berio Raspberry Balsamic Glaze
• 1          sprig fresh rosemary
• 1/2       teaspoon salt
• 1/4       teaspoon pepper

1. To make Roasted Leg of Lamb: Heat oven to 400° F. In bowl, whisk olive oil, raspberry balsamic glaze, rosemary and mustard; set aside.
2. Make small incisions in lamb and insert garlic slices. Rub olive oil mixture over lamb. Sprinkle with salt and pepper. Transfer to roasting pan fitted with rack. Add onions; pour water into bottom of pan.
3. Roast 80-90 minutes, or until internal temperature reaches 145° F for medium-rare, adding water to pan as needed to avoid scorching and onions drying out.
4. Transfer lamb to carving board and tent with foil.
5. To make Gravy: Place roasting pan on stovetop over medium-high heat; stir in flour. Whisk in wine; boil 1-2 minutes, or until reduced by half. Whisk in chicken stock and raspberry balsamic glaze. Add rosemary; bring to boil and simmer 8-10 minutes, or until thickened. Season with salt and pepper. Serve with lamb.

Dark Chocolate and Cherry Cheesecake

Prep time: 20 minutes
Cook time: 1 hour, 40 minutes
Servings: 12

Crust:

• 1 1/2    cups graham cracker crumbs
• 1/3       cup Filippo Berio Extra Light Olive Oil
• 1/4       cup packed brown sugar

Filling:

• 3/4       cup chopped bittersweet chocolate
• 1          tablespoon Filippo Berio Classic Balsamic Glaze
• 3          packages (8 ounces each) brick-style cream cheese, room temperature
• 1          cup granulated sugar
• 3          eggs
• 1          cup sour cream
• 1          teaspoon vanilla

Cherry Topping:

• 3          cups frozen cherries
• 3/4       cup packed brown sugar
• 1          tablespoon Filippo Berio Olive Oil
• 1/2       cup water, plus 2 tablespoons, divided
• 2          tablespoons cornstarch
• 2          tablespoons Filippo Berio Classic Balsamic Glaze

1. To make Crust: Heat oven to 350° F.
2. Mix graham wafer crumbs, oil and sugar; press into bottom of 9-inch springform pan. Bake 8 minutes; let cool. Reduce oven temperature to 325° F.
3. To make Filling: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Remove from heat and stir in balsamic glaze. Let cool slightly.
4. Using electric mixer, beat together cream cheese, sugar and melted chocolate mixture until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla; pour over crust.
5. Wrap outside of springform pan in heavy-duty foil. Set inside roasting pan and pour in boiling water until halfway up sides of springform pan. Bake 90-100 minutes, or until sides are set and center is still slightly jiggly; cool 5 minutes. Run knife between cheesecake and pan; cool completely. Refrigerate 24 hours.
6. To make Cherry Topping: In small saucepan over medium heat, bring cherries, sugar, olive oil and 1/2 cup water to boil. Reduce heat and simmer 5-6 minutes, or until sugar dissolves.
7. Whisk cornstarch with remaining water; whisk into mixture. Cook about 3 minutes, or until thickened.
8. Transfer to bowl; cover and refrigerate at least 2 hours or up to one day. Spoon over cheesecake; drizzle with balsamic glaze.

Beet Carpaccio Salad with Toasted Hazelnuts

Prep time: 10 min
Servings: 4

• 1 1/2    pounds roasted beets
• 2          cups microgreens
• 4          ounces goat cheese, crumbled
• 1/4       cup chopped toasted hazelnuts
• 2          tablespoons Filippo Berio Classic Balsamic Glaze
• 1/4       teaspoon flaked sea salt
• 1/4       teaspoon cracked pepper

1. Heat oven to 400° F.
2. Using chef’s knife or mandoline, thinly slice beets; arrange on platter.
3. Arrange microgreens over beets; scatter with goat cheese. Sprinkle hazelnuts over top and drizzle with balsamic glaze. Sprinkle with salt and pepper.

Caprese Avocado Toast with Balsamic Glaze

Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4

• 2          tablespoons Filippo Berio Robusto Extra Virgin Olive Oil
• 4          slices rustic Italian bread, about 3/4-inch thick
• 1          large clove garlic, halved
• 2          small ripe avocados, peeled and pitted
• 1          tablespoon lemon juice
• 1/4       cup torn fresh basil, divided
• 1/2       teaspoon salt, divided
• 1/2       teaspoon pepper, divided
• 1          large ripe tomato, sliced
• 8          ounces fresh mozzarella cheese, sliced
• 1/4       teaspoon hot pepper flakes
• 1/4       cup Filippo Berio Classic Balsamic Glaze

1. Heat oven to broil; position rack at highest level. Brush olive oil over both sides of each slice of bread; broil, turning once, 3-5 minutes, or until golden brown. Rub cut side of garlic clove over bread while still hot.
2. Mash together avocados, lemon juice, 1/8 cup basil, 1/4 teaspoon salt and 1/4 teaspoon pepper; spread over one side of each slice of bread. Top with tomato slices; season with remaining salt and pepper. Top with mozzarella slices; sprinkle with hot pepper flakes.
3. Drizzle each slice of bread with balsamic glaze. Sprinkle with remaining basil; serve immediately.

Source:  Filippo Berio

Watch video to see how to make this delicious recipe!

(Family Features) From Easter to Passover to the Kentucky Derby and beyond, there is a lamb dish for nearly every spring occasion.

While many traditions rely on lamb as a centerpiece, it doesn’t have to be prepared like grandma’s overcooked, tough and often tasteless roast. Today’s home cooks are forgoing the jar of mint jelly and using fresh mint in pesto and salsas, while serving their lamb medium-rare to preserve its tender juiciness.

If a rack of lamb is your preferred cut for spring celebrations, the American Lamb Board offers six simple steps for the perfect entree. For those who opt for roasting a boneless leg of lamb that is tender and full of flavor, try using these step-by-step instructions for a succulent lamb roast. For a real showstopper, turn off the oven, fire up the grill, butterfly a leg of lamb, season well and grill to desired doneness.

Toss grandma’s jar of mint jelly and brighten up your feasts with fresh condiments like this Mint-Pistachio Pesto or a Grilled Butterflied Leg of Lamb with Rosemary Sea Salt. For more tips and spring celebration-worthy recipes, visit americanlamb.com/spring/.

Mint-Pistachio Pesto

Recipe courtesy of the American Lamb Board

• 1 cup shelled, toasted, unsalted pistachios
• 1 cup fresh mint leaves
• 1/2 cup fresh Italian parsley
• 1/4 cup, plus 2 tablespoons, extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• sea salt, to taste
• freshly ground black pepper, to taste
• pinch of red chili flakes

1. In food processor, pulse all ingredients until mixed but still somewhat chunky.

Grilled Butterflied Leg of Lamb with Rosemary Sea Salt

Recipe courtesy of the American Lamb Board

• 1/2 cup coarse sea salt
• 1/4 cup fresh rosemary leaves
• 2 1/2-3 pounds boneless leg of American lamb, trimmed and butterflied
• extra-virgin olive oil
• 2 lemons

1. In food processor, grind salt and rosemary leaves together until mixture is texture of coarse sand.
2. Season lamb generously with rosemary salt, working it into all crevasses; it should take about 2 tablespoons. Set lamb aside at room temperature at least 30 minutes before grilling, or cover and refrigerate up to 2 days.
3. Heat charcoal or gas grill. Pat lamb dry, if needed, and rub lightly with olive oil to coat.
4. Grease grill grates with oil and place lamb on hottest part of grill. Cook with grill covered, turning once, until brown and crusty.
5. Move lamb to cooler part of grill and continue cooking until instant-read thermometer inserted into center registers 130° F for medium-rare, 15-25 minutes total. Transfer lamb to platter, cover with foil and let rest at least 10 minutes before cutting into thick slices against the grain.
6. Halve lemons and brush cut sides lightly with oil. Place cut-side down on grill until deeply charred, 2-3 minutes.
7. Arrange lamb slices on large platter or directly over salad. Serve with charred lemon halves for squeezing and additional rosemary salt.

Source: American Lamb Board

(Family Features) Romeo and Juliet. Antony and Cleopatra. Lamb and Potatoes (or Mint or Feta). The list of American lamb’s great loves goes on and on. This luscious protein entices any side or ingredient it touches.

A truly versatile meat in terms of texture and flavor, American lamb is an excellent choice for the cook who wants to spice things up, both literally and figuratively.

From a classic Rack of Lamb and rich Lamb Shank Osso Buco to Grilled Lamb and Feta Burgers, there are many reasons (and ways) to enjoy lamb. Take lamb’s versatility to the next level by pairing it with longtime loves like potatoes and pomegranates, but with little twists to give it a fresh taste.

As a delicious and nutrient-rich food, American lamb is a natural choice. There is a cut, loin or chop to tempt taste buds and spark culinary excitement for a romantic dinner for two or simply a gathering with friends. If you’re feeling adventurous, try out these six enticing couplings of American lamb and other favorite foods. For more tantalizing recipes, visit AmericanLamb.com.

1. Lamb and Pomegranates
Some say pomegranate seeds are the rubies of the orchard, so it’s only fitting that lamb is often adorned by one of nature’s precious gems. Think of pomegranate as the yin to the lamb’s yang. Its tart, clean flavor balances the richness of luxurious lamb dishes such as this Braised Lamb Shank with Pomegranates and Fennel.

2. Lamb and Rosemary
Lamb and mint have been bedfellows for centuries. However, there’s another herb that matches up well with lamb – rosemary. The fragrant woody aroma of rosemary infused into a grilled leg of lamb alongside charred lemons is what dreams (and dinners) are made of.

3. Lamb and Potatoes
A classic Irish love story with an American twist. The humble potato is drawn to the ever-mysterious cut of lamb, and the rest is history. Think American Lamb Chops and Fingerling Potatoes or Irish Stew. You’ll never go wrong with Shepherd’s Pie, and this one gets an added kick from horseradish.

4. Lamb and Pasta
Ground lamb is experiencing a renaissance in American cuisine. It’s one of those chameleon foods that can transform itself from a juicy burger to a flavorful ragu, and pasta is its ideal companion. Create your own “Lady and the Tramp” crossed with “Casablanca” moment with this Northern African-inspired riff on spaghetti and meatballs featuring Merguez Sausage prepared with American lamb.

5. Lamb and Garam Masala
There are some pairings that can create some serious heat in the kitchen. Take garam masala for example. “Garam” means hot or heating and “masala” means spice blend. Rub this popular blend, which often contains black pepper, cinnamon, cumin, fennel and more, onto a rack of lamb ribs before it hits the oven. Slather individual chops in a velvety bath like this Indian Coconut Feenugreek Sauce.

6. Lamb and Red Wine
Red wine pairs with lamb in many ways. Loin chops, roast or ribs, there isn’t a cut of lamb that doesn’t pair well with red wine. As an ingredient, red wine provides acidity to perfectly complement the lamb. The hardest part of this recipe is opening the bottle of wine.

Source: American Lamb Board

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Ingredients

• 1/4 cup Dijon-style mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons snipped fresh rosemary
• 2 teaspoons smoked paprika
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Dash cayenne pepper
• 2 pounds beef sirloin

Preparation

1. In small bowl, whisk together mustard, vinegar, soy sauce, honey, rosemary, paprika, garlic, salt, pepper and cayenne pepper. Cover and let stand at room temperature for at least 1 hour to blend flavors.
2. Trim meat if needed and cut into 1 1/2 inch pieces. Transfer to large bowl.
3. Spoon half of mustard mixture over beef; toss gently to coat. Place in zipper plastic bag and marinate for least an hour in the refrigerator.
4. On 10-inch skewers, thread meat, leaving 1/4 inch between pieces.
5. Preheat grill.
6. Reduce heat to medium (on a gas grill). Place meat skewers on grill rack over heat. Cover and grill 8 to 10 minutes or until meat reaches desired doneness, turning once and brushing with remaining mustard mixture halfway through grilling.

Preparation Time

30 minutes, plus marinade time

Cook Time

10 minutes

Serves

6

Notes, Tips & Suggestions

By Shana Beattie

SOURCE: United Soybean Board