From the monthly archives: "March 2013"
Grilled Pork and Pineapple

Grilled Pork and Pineapple

Makes: 4 servings

Start to Finish 18 mins

 

Ingredients:

•  4 3/4-inch-thick boneless top loin pork chops

•  Salt

•  Ground black pepper

•  1 peeled and cored fresh pineapple

•  3 tablespoons orange marmalade

•  ½ cup plain yogurt

•  ¼ cup roasted lightly salted cashew halves, coarsely chopped

 

Directions:

1.  Sprinkle pork lightly with salt and pepper. Cut pineapple into 1/2-inch-thick slices; set aside.

2.  For a charcoal grill, place chops on the rack of uncovered grill over medium coals for 4 minutes. Turn; add pineapple. Brush chops and pineapple with 2 tablespoons of the marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted into pork registers 160 degrees F, turning pineapple halfway through grilling.

3.  Meanwhile, combine yogurt and remaining marmalade. Arrange pineapple and chops on plates. Top with yogurt; sprinkle with nuts.

 

Nutrition facts (Grilled Pork and Pineapple):

• Servings Per Recipe 4,

• cal. (kcal) 317,

• Fat, total (g) 7,

• chol. (mg) 80,

• sat. fat (g) 2,

• carb. (g) 29,

• Monosaturated fat (g) 3,

• Polyunsaturated fat (g) 1,

• dietary fiber (g) 2,

• sugar (g) 23,

• protein (g) 35,

• vit. A (IU) 97,

• vit. C (mg) 43,

• Thiamin (mg) 1,

• Riboflavin (mg) 0,

• Niacin (mg) 11,

• Pyridoxine (Vit. B6) (mg) 1,

• Folate (µg) 24,

• Cobalamin (Vit. B12) (µg) 1,

• sodium (mg) 313,

• Potassium (mg) 792,

• calcium (mg) 101,

• iron (mg) 1,

• Percent Daily Values are based on a 2,000 calorie diet

 

 

Source: BHG

 

 

Grilled Peaches and Pork

Grilled Peaches and Pork

Ingredients:

•  4 (4-ounce) boneless center-cut pork loin chops

•  1/4 cup balsamic vinegar, divided

•  2 tablespoons fresh lime juice

•  3 teaspoons chopped fresh thyme

•  1/2 teaspoon salt

•  1/2 teaspoon freshly ground black pepper

•  4 large peaches, peeled, halved, and pitted (about 12 ounces)

•  Cooking spray

•  6 cups trimmed arugula

•  1 teaspoon turbinado or granulated sugar

 

Preparation:

1.  Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.

2.  Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.

3.  Preheat grill to medium heat.

4.  Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.

5.  Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.

6.  Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.

7.  Drizzle trimmed arugula with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.

 

Source: MyRecipes

 

Grilled Rib-eye with Tomato Salad & Chimichurri Sauce

Grilled Rib-eye with Tomato Salad & Chimichurri Sauce

This combination is inspired by Argentinian asado (barbecue), where the focus is on luscious grilled Argentinian beef. Serve with warm whole-grain bread.

 

INGREDIENTS:

SALAD:

•  4 medium tomatoes, cut into wedges

•  1/2 cup thinly sliced sweet onion

•  2 teaspoons extra-virgin olive oil

•  1 tablespoon distilled white vinegar

•  1/4 teaspoon kosher salt

•  1/4 teaspoon freshly ground pepper

 

STEAK:

•  1 pound boneless rib-eye steak, about 1 inch thick, trimmed of fat and cut into 4 portions

•  1/2 teaspoon extra-virgin olive oil

•  1/4 teaspoon kosher salt

•  1/4 teaspoon freshly ground pepper

•  Chimichurri Sauce, (recipe follows)

 

THIS RECIPE CALLS FOR:

Chimichurri Sauce

 

PREPARATION:

1.  Preheat grill to high.

2.  To prepare salad: Combine tomatoes, onion, oil and vinegar in a medium bowl. Season with salt and pepper.

3.  To prepare steak: Rub steak with oil. Season on both sides with salt and pepper. Grill the steak 3 to 4 minutes per side for medium-rare. Allow the steak to rest 5 minutes; serve with the salad on the side and a dollop of chimichurri sauce on top.

 

TIPS & NOTES:

Meat-Buying Tips:

•  Make sure that packaged meat isn’t past its “sell-by” date and that there’s not much moisture in the packaging.

•  Touch it if possible—it should be firm and not soft.

•  Look for bright red (not gray) meat. Vacuum-packed meat will be darker looking and should turn red as soon as it’s exposed to air.

 

NUTRITION:

Per serving: 257 calories; 13 g fat ( 3 g sat , 8 g mono ); 52 mg cholesterol; 8 g carbohydrates; 27 g protein;2 g fiber; 349 mg sodium; 721 mg potassium.

Nutrition Bonus: Vitamin C (60% daily value), Vitamin A (45% dv), Potassium (21% dv), Iron (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 vegetable, 4 lean meat

 

 

Source: AllRecipes

 

Grilled Salmon Soft Tacos

Grilled Salmon Soft Tacos

Fish tacos have become all the rage in recent years and are a specialty of the Pacific coast of Southern California and Mexico. This is a simple recipe: all the components can be made ahead of time and the fish grilled at the last moment. You can also use halibut, sea bass or tilapia in place of the salmon.

4 servings, 2 tacos each

Active Time: 20 minutes

Total Time: 20 minutes

 

 

INGREDIENTS:

•  2 tablespoons extra-virgin olive oil

•  1 tablespoon ancho or New Mexico chile powder

•  1 tablespoon fresh lime juice

•  1/4 teaspoon kosher salt

•  1/8 teaspoon freshly ground pepper

•  4 4-ounce wild salmon fillets, about 1-inch thick, skin on

•  8 6-inch corn or flour tortillas, warmed

•  Cabbage Slaw, (recipe follows)

•  Citrus Salsa, (recipe follows)

•  Cilantro Crema, (recipe follows)

 

 

PREPARATION:

1.  Preheat grill to medium-high.

2.  Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes. Cut each fillet lengthwise into 2 pieces and remove the skin.

3.  To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw, Citrus Salsa and Cilantro Crema among the tortillas.

 

 

NUTRITION:

Per serving: 567 calories; 30 g fat ( 6 g sat , 17 g mono ); 83 mg cholesterol; 45 g carbohydrates; 32 gprotein; 9 g fiber; 481 mg sodium; 1151 mg potassium.

 

 

Source: Eatingwell

 

 

Grilled Swordfish with Rosemary

Grilled Swordfish with Rosemary

“A simple white wine marinade makes this grilled swordfish special. Rosemary is used in both the marinade and a lemon and olive oil sauce that is drizzled over the fish when served.” – CARLOSA

 

Ingredients:

•  1/2 cup white wine

•  5 cloves garlic, minced

•  2 teaspoons chopped fresh rosemary

•  4 (4 ounce) swordfish steaks

•  1/4 teaspoon salt

•  1/4 teaspoon ground black pepper

•  2 tablespoons lemon juice

•  1 tablespoon extra virgin olive oil

•  4 slices lemon, for garnish

 

Directions:

1.  Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour.

2.  In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside.

3.  Preheat grill for medium heat.

4.  Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.

 

Source: AllRecipes

 

Grilled Shrimp Panzanella

Grilled Shrimp Panzanella

Makes: 10 servings

Yield: 16 cups

Prep: 40 mins

Grill: 14 mins

Chill up to 2 hours

 

Ingredients:

•  1 1/2 pound large fresh or frozen shrimp with tails, peeled and deveined

•  3/4 cup olive oil

•  1/2 cup white balsamic vinegar or balsamic vinegar

•  3 tablespoons lemon juice

•  2 cloves garlic, minced

•  3/4 teaspoon salt

•  3/4 teaspoon freshly ground black pepper

•  2 large red and/or yellow sweet peppers, halved and seeded

•  2 medium zucchini, halved lengthwise

•  1 pound loaf ciabatta bread, cut into 1-inch-thick slices

•  4 roma tomatoes, halved

•  1/2 cup coarsely chopped fresh basil (optional)

•  1/2 cup coarsely chopped fresh parsley (optional)

•  1/2 cup Kalamata olives, pitted and halved (optional)

 

Directions:

1.  Thaw shrimp, if frozen. In a medium bowl combine oil, vinegar, lemon juice, garlic, salt, and black pepper. Thread shrimp onto six 12-inch wooden skewers.* Brush shrimp with about 3 tablespoons of the oil mixture, reserving the remaining mixture.

2.  For a charcoal or gas grill, grease grill rack. Place skewers on the grill rack directly over medium heat. Cover and grill for 4 minutes or until shrimp are opaque, turning once halfway through grilling. Remove from grill; set aside on a large baking sheet.

3.  Brush sweet peppers and zucchini with oil mixture. Add to grill. Cover and grill about 8 minutes or until crisp-tender and lightly charred, turning once halfway through grilling. Remove from grill; set aside on a large baking sheet.

4.  Brush bread slices and tomatoes with some of the reserved oil mixture. Add to grill. Cover and grill about 2 minutes or until bread is lightly toasted and tomatoes are softened, turning once halfway through grilling.

5.  Remove shrimp from skewers and transfer to a very large bowl. Cut sweet peppers, zucchini, and bread into 1-inch pieces; add to bowl. Drizzle with any remaining oil mixture. If desired, add basil, parsley, and olives; toss to combine.

6.  Serve salad immediately or chill for up to 2 hours.

 

from the test kitchen*Tip:

• Soak wooden skewers in water for at least 30 minutes before using.

 

Nutrition facts (Grilled Shrimp Panzanella):

• Servings Per Recipe 10,

• cal. (kcal) 331,

• Fat, total (g) 18,

• chol. (mg) 88,

• sat. fat (g) 3,

• carb. (g) 29,

• Monosaturated fat (g) 12,

• Polyunsaturated fat (g) 2,

• dietary fiber (g) 2,

• sugar (g) 6,

• protein (g) 14,

• vit. A (IU) 1409,

• vit. C (mg) 62,

• Thiamin (mg) 0,

• Riboflavin (mg) 0,

• Niacin (mg) 2,

• Pyridoxine (Vit. B6) (mg) 0,

• Folate (µg) 44,

• Cobalamin (Vit. B12) (µg) 1,

• sodium (mg) 761,

• Potassium (mg) 347,

• calcium (mg) 71,

• iron (mg) 2,

• Percent Daily Values are based on a 2,000 calorie diet

 

Source: BHG

 

 

Grilled Chicken with Fresh Corn Cakes

Grilled Chicken with Fresh Corn Cakes

Start with a package of cornbread mix and fresh corn kernels to make these homestyle corn cakes Top with grilled chicken, bacon and chopped arugula for a colorful one-dish dinner.

Yield: Makes 4 servings

Total: 56 Minutes

 

Ingredients:

•  3 lemons

•  2 garlic cloves, pressed

•  1/3 cup olive oil

•  1 teaspoon Dijon mustard

•  1/4 teaspoon pepper

•  1 1/2 teaspoons salt, divided

•  3 skinned and boned chicken breasts

•  3 ears fresh corn, husks removed

•  1 tablespoon olive oil

•  1 (6-oz.) package buttermilk cornbread mix

•  1/4 cup chopped fresh basil

•  8 cooked thick hickory-smoked bacon slices

•  2 cups loosely packed arugula

 

Preparation:

1.  Preheat grill to 350° to 400° (medium-high) heat. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 1/4 cup.

2.  Whisk together lemon zest, lemon juice, garlic, next 3 ingredients, and 1 tsp. salt. Reserve 1/4 cup lemon mixture. Pour remaining lemon mixture in a large zip-top plastic freezer bag; add chicken. Seal and chill 15 minutes, turning once. Remove chicken from marinade, discarding marinade.

3.  Brush corn with 1 Tbsp. olive oil; sprinkle with remaining 1/2 tsp. salt.

4.  Grill chicken and corn at the same time, covered with grill lid, 20 minutes, turning chicken once and turning corn every 4 to 5 minutes. Remove chicken, and cover. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.

5.  Stir together cornbread mix and 2/3 cup water in a small bowl until smooth. Stir in basil and 1 cup grilled corn kernels. Pour about 1/4 cup batter for each corn cake onto a hot, lightly greased griddle. Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.

 

Thinly slice chicken. To serve, place 2 corn cakes on each plate, top with chicken and 2 bacon slices. Toss arugula with reserved lemon mixture. Place arugula on bacon, and sprinkle with corn kernels.

 

Southern Living

JULY 2011

 

Source: MyRecipes

 

 

Garlic-Basil Grilled Chicken with Caprese Salsa

Garlic-Basil Grilled Chicken with Caprese Salsa

This herb-infused grilled chicken is even better when you serve if with a fresh Caprese salsa of grape tomatoes, fresh mozzarella balls and fresh basil.  It’s a perfect chicken dish for summertime entertaining.

Yield: Serves 8

Total: 1 Hour, 15 Minutes

 

Ingredients:

 

      CHICKEN:

•  1 cup fresh basil leaves

•  6 garlic cloves

•  1/4 cup olive oil

•  1/2 teaspoon kosher salt

•  1 teaspoon pepper

•  8 small chicken breast halves with bone and skin (5 lbs. total)

SALSA:

•  1 qt. mixed colors cherry and grape tomatoes, halved

•  2 cups (12 oz. drained) fresh mozzarella balls such as perlini or small wedges of bocconcini

•  1 cup roughly chopped fresh basil leaves

•  3/4 cup extra-virgin olive oil

•  1/2 cup white balsamic vinegar

•  2 garlic cloves, minced

•  1 teaspoon kosher salt

•  1 teaspoon pepper

 

Preparation:

1.  Heat grill to high (450° to 550°) with a charcoal area left clear or a gas burner turned off to make an indirect heat area. Make rub for chicken: Pulse basil, garlic, oil, salt, and pepper in a food processor until roughly chopped. Rub mixture all over chicken.

2.  Make salsa: Stir together tomatoes, mozzarella, basil, oil, vinegar, garlic, salt, and pepper in a medium bowl to combine; let stand at least 30 minutes.

3.  Grill chicken skin side down over direct heat until browned, 5 to 7 minutes. Move pieces to indirect heat area, turning over, and grill until cooked through, 25 to 30 minutes. Transfer chicken to a platter, tent with foil, and let rest 5 minutes. Spoon tomatoes, cheese, basil, and half the salsa liquid over chicken; save remaining liquid for a salad dressing if you like.

 

Note: Nutritional analysis is per serving.

 

Sunset

JULY 2011

 

Source: MyRecipes

 

 

 

Potato Salad with Herbs and Grilled Summer Squash

Potato Salad with Herbs and Grilled Summer Squash

A cornichon is the French version of a gherkin. You’ll find these small, tart pickles in gourmet grocery stores; otherwise, gherkins will work just fine. Or, if you have capers on hand, you may substitute 1 tablespoon drained capers for the pickles. Make this potato saladrecipe up to two hours ahead.

Yield: 6 servings (serving size: 1 cup)

 

Ingredients:

 

Salad:

•  2 pounds small red potatoes

•  3/4 pound yellow squash, cut lengthwise into 1/2-inch slices

•  Cooking spray

•  1/4 teaspoon kosher salt

•  1/8 teaspoon freshly ground black pepper

 

Dressing:

•  1/3 cup chopped fresh chives

•  3 tablespoons chopped fresh parsley

•  2 tablespoons chopped fresh basil

•  1 tablespoon chopped fresh tarragon

•  1/4 teaspoon grated lemon rind

•  3 tablespoons fresh lemon juice

•  2 tablespoons water

•  2 tablespoons extra-virgin olive oil

•  2 tablespoons finely chopped cornichons

•  1/4 teaspoon kosher salt

•  1/8 teaspoon freshly ground black pepper

 

Preparation:

1.  Preheat grill to medium-high heat.

2.  To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside.

3.  Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill rack; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes.

4.  To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.

 

Laura Zapalowski, Cooking Light

JUNE 2009

 

Source: CookingLight

 

 

Grilled Peanut Butter and Banana Split Sandwich

Grilled Peanut Butter and Banana Split Sandwich

This fun, kid-friendly indulgence was a hit at taste testing and received our highest rating. The recipe can easily be multiplied to make as many sandwichesas you need.

Yield: 1 serving (serving size: 1 sandwich)

 

Ingredients:

•  2 (1-ounce) slices firm white sandwich bread, divided

•  1 teaspoon butter, softened

•  1 tablespoon creamy peanut butter

•  2 teaspoons honey

•  1/2 teaspoon semisweet chocolate minichips

•  1 large strawberry, thinly sliced

•  1/2 small banana, cut lengthwise into 3 slices (about 2 ounces)

•  1 tablespoon pineapple jam

 

Preparation:

1.  Spread one side of each white bread slice with 1/2 teaspoon butter. Combine peanut butter and honey; spread over plain side of 1 bread slice. Sprinkle with chocolate chips; top evenly with strawberry slices and banana slices.

2.  Spread pineapple jam over plain side of remaining bread slice. Carefully assemble sandwich.

3.  Heat a small nonstick skillet over medium-high heat. Add sandwich; cook 2 minutes on each side or until lightly browned.

 

Maureen Callahan, Cooking Light

JANUARY 2006

 

Source: CookingLight