grilled pork loin
Posted by Peter Owen | Filed under food, recipe
I cooked this at the same meal where I grilled bacon wrapped artichoke hearts for my family. What can I say? I love pork. This pork tenderloin was so tender and the outside was perfect. I shocked myself. I modified the recipe slightly and I also used four times as much since I had four pork tenderloins. That number can feed a LOT of people. We fed 8 adults and still have a lot of leftovers.
Ingredients
* 1 Pork tenderloin
for the marinade:
* 1/2 cup soy sauce
* 1/2 cup worcestershire sauce
* 2 tbsp honey
* 1 tbsp mustard
* 2 tbsp olive oil
* 2 cloves garlic (pressed in garlic press)
Edit: I added 1 tbsp of brown sugar
Preparation
Combine all ingredients for the marinade in a gallon plastic bag. Mix well and add pork tenderloin 24 hours before grilling.
About 1 hour before you want to put the meat on the grill, set it out on the counter so it becomes close to room temperature. Then light the grill. Once the coals are ready, pour them out on one side of the grill. Put the meat on the side of the grill without coals and close the top. Cook around 10-15 minutes per side or until darkly colored (This depends on the size of the tenderloin). Either use a meat thermometer or check the inside of the tenderloin to tell when it is done. It should be done once the inside reaches 140ºF. Once the tenderloin is done, take it off the grill and let it sit for about 10 minutes. This supposedly keeps the juices in when you cut it. Cut and serve.
Grilled Pork Loin « Good Food Cheap.
Tags: grilled, marinade, pork tenderloin, recipe
bbq pulled pork bruschetta recipe – patrick and gina neely
Posted by Peter Owen | Filed under food, recipe
Diana and I first had these tasty things when her sister and her boyfriend came over and brought them. I could have just eaten those all night. We made them ourselves the other night for a potluck in our neighborhood. There was an amazing turnout of 15 kids and around 45 adults. Elek had a wonderful time. One tip is to make sure the barbecue is thawed before you get started. Print Recipe
Yield
4-6 servings
Ingredients
* Olive oil
* 2 tablespoons butter
* 1 1/2 pounds onion, sliced
* 1 loaf French bread, sliced on into 1/2-inch slices
* 2 cloves garlic, smashed
* Salt and freshly ground black pepper
* 1/2 pound pulled pork
* Barbecue sauce
* Chives, sliced for garnish
Preparation
Preheat the grill to high.
For Onions:
In a large saute pan over medium heat, add 2 tablespoons olive oil and butter to melt. Add the onions and saute, stirring constantly, until the onions are deep brown in color, about 20 minutes.
For Bruschetta:
Brush the bread slices with olive oil. Rub the garlic clove on the bread and season with salt and pepper. Place on the grill in a single layer and cook until golden and crisp then repeat on the other side. Remove from grill and let cool slightly.
To Serve:
Top each piece of toast with a heaping spoonful of pork. Top with a spoonful of onions. Place a dollop of barbecue sauce on top of the bruschetta and garnish with chives.
BBQ Pulled Pork Bruschetta Recipe : Patrick and Gina Neely : Food Network.
Tags: bbq bruchetta, food, patrick and gina neely, pulled pork, recipe
sautéed tilapia with lemon-peppercorn pan sauce
Posted by Peter Owen | Filed under food, recipe
Diana and I FINALLY cooked fish the other night using this recipe and it was excellent! I was so excited to finally cook fish. Diana has recently become more accepting of fish in general and tends to like the lighter fish. I can’t wait to cook this one again. This recipe was very easy and quick. Great when you just want to get something on the table in 30-45 mins. We had cous cous with this recipe, which is extremely easy and quick to make (10 mins). I think we also had salad.
Yield
2 servings (serving size: 1 fillet and 2 tablespoons sauce)
Ingredients
* 3/4 cup fat-free, less-sodium chicken broth
* 1/4 cup fresh lemon juice
* 1 1/2 teaspoons drained brine-packed green peppercorns, lightly crushed
* 1 teaspoon butter
* 1 teaspoon vegetable oil
* 2 (6-ounce) tilapia or sole fillets
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup all-purpose flour
* 2 teaspoons butter
* Lemon wedges (optional)
Preparation
Combine first 3 ingredients.
Melt 1 teaspoon of butter with oil in a large nonstick skillet over low heat.
While butter melts, sprinkle fish fillets with salt and black pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.
Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add broth mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in two teaspoons of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.
Nutritional Information
Calories: 282 (26% from fat)
Fat: 8.3g (sat 3.2g,mono 2g,poly 2.1g)
Protein: 35g
Carbohydrate: 15.3g
Fiber: 0.8g
Cholesterol: 92mg
Iron: 1.5mg
Sodium: 739mg
Calcium: 43mg
Sautéed Tilapia with Lemon-Peppercorn Pan Sauce Recipe – MyRecipes.com.
Tags: fish, lemon-peppercorn, pan sauce, recipe, sautéed, tilapia
pressed cubano with bacon
Posted by Peter Owen | Filed under food, recipe
I wasn’t so sure about this recipe at first because I don’t typically like having a sandwich for dinner. I was very surprised by this recipe. It has the perfect mix of flavors of the sweet Hawaiian rolls and the dill pickles, the bacon (BACON!) and the swiss cheese. I would recommend this to anyone. The next time we make it, we will probably finish it in about half the time it took us. I can’t wait. I’d also like to get a sandwich presser at some point just because warm sandwiches are awesome.
Yield
4 servings (serving size: 1 sandwich)
Ingredients
* 1 teaspoon extravirgin olive oil
* 1 garlic clove, minced
* 4 (3-ounce) Hawaiian rolls, sliced in half horizontally
* 2 tablespoons yellow mustard
* 8 (1/2-ounce) slices reduced-fat Swiss cheese, divided
* 4 bacon slices, cooked and halved
* 12 dill pickle slices
* 2 teaspoons minced fresh cilantro
* 6 ounces thinly sliced 33%-less-sodium ham
* 2 ounces thinly sliced deli roasted turkey breast
Preparation
Combine oil and garlic.
Spread cut sides of rolls evenly with mustard. Place 1 cheese slice, 2 bacon halves, 3 pickle slices, and 1/2 teaspoon cilantro on bottom half of each roll. Divide ham and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice and top half of roll. Brush garlic oil evenly over outside of rolls.
Heat a large nonstick skillet over medium heat. Add 2 sandwiches to pan. Place a cast-iron or heavy skillet on top of sandwiches, and press gently to flatten. Cook 3 minutes on each side or until cheese melts and bread is toasted (leave cast-iron skillet on sandwiches while they cook). Repeat with remaining sandwiches.
Nutritional Information
Calories: 432 (30% from fat)
Fat: 14.5g (sat 6.3g,mono 4.1g,poly 1.2g)
Protein: 27.1g
Carbohydrate: 47.6g
Fiber: 2.8g
Cholesterol: 49mg
Iron: 3.1mg
Sodium: 1053mg
Calcium: 292mg
Pressed Cubano With Bacon – MyRecipes.com.
Tags: pressed cubano with bacon, recipe, sandwich
asian noodle toss recipe
Posted by Peter Owen | Filed under food, recipe
Diana found this recipe in a physical magazine we had (probably from my mom) and we decided to try it the other night. It was very quick and pretty tasty. Definitely worth doing again. Printable
Ingredients:
* 8 ounces uncooked thin spaghetti
* 1 package (10 ounces) julienned carrots
* 1 package (8 ounces) sugar snap peas
* 2 cups cubed cooked chicken
* 1 can (11 ounces) mandarin oranges, undrained
* 1/2 cup stir-fry sauce
Directions:
Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat. Yield: 5 servings.
Nutrition Facts:
One serving: 1-1/2 cups
Calories: 346
Fat: 5 g
Saturated Fat: 1 g
Cholesterol:50 mg
Sodium: 73 mg
Carbohydrate: 49 g
Fiber: 4 g
Protein: 24 g
Asian Noodle Toss | Taste of Home.
Tags: asian noodle toss, recipe
turkey sausage-stuffed manicotti recipe
Posted by Peter Owen | Filed under food, recipe
Diana cooked this dish for me Monday night and it was delicious! It’s great for leftovers too and it probably freezes well. We prepared a little more than it says since we had a little extra of everything. This is one of those recipes that when you have people over, you still have leftovers. It’s very filling. Below is the recipe. I hope you can enjoy it as much as we did!
Yield
10 servings (serving size: 1 stuffed manicotti)
Ingredients
* 10 uncooked manicotti
* Cooking spray
* 1 pound sweet turkey Italian sausage (We used Butterball turkey sausage)
* 1 1/2 cups chopped onion
* 1 cup chopped green bell pepper
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups fat-free milk
* 1/8 teaspoon black pepper
* 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
* 2 cups tomato-basil pasta sauce (such as Newman’s Own)
* 1/4 cup (1 ounce) grated fresh Parmesan cheese
Preparation
1. Cook pasta according to package directions, omitting salt and fat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; sauté 5 minutes or until tender.
3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well.
4. Preheat oven to 350°.
5. Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9–inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella. Top milk mixture with pasta sauce, spreading to cover. Sprinkle with Parmesan. Bake at 350° for 35 minutes or until bubbly.
Nutritional Information
Calories: 292
Fat: 11.5g (sat 4.9g,mono 3.5g,poly 1.8g)
Protein: 19.6g
Carbohydrate: 25.8g
Fiber: 1.4g
Cholesterol: 57mg
Iron: 1.8mg
Sodium: 719mg
Calcium: 193mg
via Sausage-Stuffed Manicotti Recipe – Pasta – MyRecipes.com.
