I hate procrastinating, but it’s exactly what I’m doing today. I’ve worked on everything, but my blog. Dishes are done, cloths are in the washer, and I’ve ran all my errands. I even went to work for a few hours this morning.
I’m actually frustrated that I have nothing “interesting” in my opinion to write about.
Anyways, I’m tired of wracking my brain over it.
I’m sitting at the kitchen table; but I keep glancing over at Simba sleeping on the couch. He's so cute. I think I’m going to join him. I could use some snuggle time with him.
So without ado, I give you Teriyaki Pork Shish Kabobs.
Teriyaki Pork Shish Kabobs
2 Boneless pork chops, cut into 1” cubes
2 Servings of broccoli cut
2 Servings of baby portabella mushrooms, cut in half.
3 Tablespoons Oil
3 Tablespoons Brag Liquid Aminos
4 Teaspoons Brown Sugar
1 Teaspoon Fresh Ginger, grated
Red Pepper Flakes (to taste, a pinch – ½ teaspoon)
Heat Grill to medium. In a plastic container, combine meat and vegetables. In a small bowl combine the oil, liquid Aminos, brown sugar, ginger, and red pepper flakes. Whisk marinade until combined. Pour over the meat/vegetable mixture. Place a lid on the container and shake until the contents are well coated. Thread the meat/vegetable mixture on to wooden skewers. Grill each side for 5 minutes or until the meat is done. Serve with steamed white rice.