Pork Chops with Glaze

Ingredients

  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 1/4 cup white vinegar
  • 1/4 cup orange juice
  • 1/4 cup Worcestershire sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried rosemary, crushed
  • 8 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
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Pork with Nuoc Cham

Ingredients

  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • ½ teaspoon sugar
  • 1 small garlic clove, finely chopped
  • 1 tablespoon finely chopped cilantro stems, plus leaves for serving
  • 2 1-inch-thick boneless pork shoulder steaks (about 1 pound each)
  • Kosher salt, freshly ground pepper
  • 2 tablespoons olive oil

Directions

  1. Prepare a grill for medium heat. Whisk lime juice, fish sauce, sugar, and 1 Tbsp. water in a small bowl until sugar is dissolved. Stir in garlic and cilantro stems; set nuoc cham aside.
  2. Place pork on a rimmed baking sheet and season generously on both sides with salt and pepper, then drizzle with oil and turn pork to coat. Grill, turning often and moving around on grill to prevent flare-ups, until lightly charred all over and an instant-read thermometer inserted into the center registers 140° for medium), 12–15 minutes. Transfer meat to a cutting board and let rest 10 minutes before slicing.
  3. Spoon some of nuoc cham over pork and top with cilantro leaves. Serve remaining sauce alongside.

Grilled Chicken and Spinach Quesadillas

Ingredients

  • 1 2- to 2 1/2-pound rotisserie chicken, meat shredded
  • 4 cups baby spinach (about 3 ounces)
  • 1 1/2 cups grated Monterey Jack (6 ounces)
  • 4 large flour tortillas
  • 1 avocado, diced
  • 1/2 cup store-bought fresh salsa
  • 1/4 cup sour cream

Directions

  1. Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese.

     

  2. Dividing evenly, place the mixture on one half of each tortilla. Fold over the other half to cover.

     

  3. Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side.

     

  4. Serve quesadillas with the avocado, salsa, and sour cream.

Bruschetta Grilled Chicken

Ingredients

  • 4 tbsp. extra-virgin olive oil
  • Juice of 1 lemon, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning or dried oregano
  • 4 boneless skinless antibiotic free chicken breasts, pounded to even thickness
  • 3 slicing tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. freshly chopped basil
  • 4 slices mozzarella
  • Freshly grated Parmesan, for serving

Directions

  1. In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.
  2. Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side.
  3. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture.
  4. Garnish with Parmesan and serve.

Grilled Chicken Marinade

Ingredients

  • 1/2 cup olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 2 cloves garlic chopped
  • 3 tablespoons chopped onion
  • 1/2 cup chopped fresh parsley
  • 1 1/2 cups beer

Directions

  1. Pour olive oil into a 2-cup liquid measuring cup.
  2. Mix together salt, pepper, paprika, cumin, and cayenne pepper and add to olive oil. Add garlic, onions, and parsley. Mix together well with a fork. Slowly add beer as it will cause the mixture to foam and bubble slightly.
  3. Pour marinade over the chicken in the zip top bag. Remove as much air as possible from the bag and seal. Turn the bag from side to side to make sure all chicken has been coated with the marinade.
  4. Place the bag flat on a small, rimmed kitchen sheet pan and into the refrigerator. Allow to sit up to 1 hour or overnight for best results, turning the bag over every few hours to keep the chicken coated.

Hot Cross Bun Bacon Butties

Ingredients

  • 8 rashers Smoked Back Bacon
  • 4 slices Cheddar Cheese

Directions

  1. Take your bacon rashers and place them on the grill to cook. Once golden and the fat is crispy. Remove from the grill and set aside to cool.
  2. Using a knife, slice your hot cross bun horizontally in half and place a slice of cheddar onto the base half. Grill this for 2 minutes until the cheese has melted and it’s bubbling.
  3. Remove the grilled cheese buns from the oven and place 2 slices of bacon on top of each sandwich. Add the corresponding lid halves and serve!

Salsa Chicken Meatloaf

Ingredients

  • 1 1/4 cups herb-seasoned croutons
  • 1 (12 ounce) jar salsa
  • 1 tablespoon olive oil
  • 1 jalapeno pepper, seeded and minced
  • 1 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 pound ground chicken
  • 1/2 pound ground pork
  • 1 egg
  • 1 1/2 tablespoons taco seasoning mix
  • 1 tablespoon Worcestershire sauce
  • 1 cup shredded pepperjack cheese
  • 1/4 cup cilantro, minced
  • 2 tablespoons barbecue sauce
  • 2 tablespoons brown sugar