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Spanish Pork with Apple-Citrus Salsa

Spanish Pork with Apple-Citrus Salsa

Season pork tenderloin with a mixture of chili powder, cumin, and pimenton, a smoked Spanish paprika. Serve with a fresh tangy salsa of Granny Smith apple, jalapeño pepper, lime juice and cilantro.

Pimenton is a Spanish paprika made from peppers that have been slowly smoked and dried over oak fires. If pimenton is not available, use Spanish smoked paprika. Garnish this smoky pork with lime wedges and cilantro leaves, if desired.

Yield: Serves 4 (serving size: 3 ounces pork and 1/2 cup salsa)

Total: 59 Minutes

 

 

Ingredients:

•  1 1/2 teaspoons chili powder

•  1/2 teaspoon dried oregano

•  1/2 teaspoon ground cumin

•  1/8 teaspoon pimenton

•  3/4 teaspoon kosher salt, divided

•  1/2 teaspoon freshly ground black pepper, divided

•  2 tablespoons olive oil, divided

•  1 (1-pound) pork tenderloin, trimmed

•  2 cups diced Granny Smith apple

•  2 tablespoons chopped fresh cilantro

•  2 tablespoons apple juice

•  1/2 teaspoon grated lime rind

•  1 1/2 teaspoons fresh lime juice

•  2 green onions, thinly sliced

•  1/2 jalapeño pepper, thinly sliced

•  Cooking spray

 

Preparation:

1.  Combine first 4 ingredients. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brush 1 tablespoon olive oil over pork, and sprinkle evenly with chili powder mixture. Let stand 30 minutes at room temperature.

2.  Preheat grill to medium-high heat.

3.  Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, apple, and the next 6 ingredients (through jalapeño) in a medium bowl; toss.

4.  Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Slice pork crosswise; serve with salsa.

 

 

Joanne Weir, Cooking Light

SEPTEMBER 2011

 

Source: MyRecipes

 

 

Grilled Chicken with Mango-Pineapple Salsa

Grilled Chicken with Mango-Pineapple Salsa

Go tropical with your grilled chicken by adding a tangy salsa made with pineapple, mango, jalapeno pepper, and lime juice. Round out the meal with rice and plantain chips.

Top grilled chicken breast halves with a sweet-and-spicy tropical salsa of fresh pineapple, mango, jalapeño peppers, and cilantro. Serve over rice for an easy one-dish meal.

Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1/4 cup salsa)

 

Ingredients:

Salsa:

•  2/3 cup diced peeled ripe mango (1 medium)

•  2/3 cup diced fresh pineapple

•  2 tablespoons minced red onion

•  1 tablespoon minced seeded jalapeño pepper

•  1 1/2 teaspoons chopped fresh cilantro

•  1 1/2 teaspoons fresh lime juice

•  1/8 teaspoon salt

•  1/8 teaspoon freshly ground black pepper

 

Chicken:

•  4 (6-ounce) skinless, boneless chicken breast halves

•  1/4 cup pineapple juice

•  3 tablespoons chopped fresh cilantro

•  3 tablespoons low-sodium soy sauce

•  2 tablespoons honey

•  1 teaspoon fresh lime juice

•  Dash of crushed red pepper

•  Cooking spray

 

Preparation:

1.  To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.

2.  To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.

3.  Prepare grill.

4.  Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.

5.  Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.

 

Lauren Katz, Ashburn, Virginia, Cooking Light

OCTOBER 2008

 

 

Source: MyRecipes

 

Rosemary Grilled Chicken Thighs

Rosemary Grilled Chicken Thighs

Online reviewers claim that these honey-and-mustard-marinated thighs are definitely “company-worthy.” Serving them over cheese grits and sautéed spinach makes this grilled chicken dish extraordinary. For a tasty alternative, try these with our quick Honey Mustard Sauce.

Yield: Makes 4 to 6 servings

 

Ingredients:

•  1 garlic clove, pressed

•  1 tablespoon olive oil

•  2 tablespoons Dijon mustard

•  2 tablespoons honey

•  1 teaspoon salt

•  1 teaspoon chopped fresh rosemary*

•  1/2 teaspoon pepper

•  1 1/2 pounds skinned and boned chicken thighs**

•  1/2 lemon

Sautéed Garlic Spinach

Two-Cheese Grits

 

Preparation:

1.  Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours.

2.  Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade.

3.  Grill chicken, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Let stand 10 minutes. Serve with Sautéed Garlic Spinach and Two-Cheese Grits.

 

* Fresh thyme, cilantro, or oregano may be substituted.

**1 1/2 lb. skinned and boned chicken breasts may be substituted.

 

4.  Rosemary Grilled Pork Tenderloin: Omit chicken thighs. Substitute 2 lb. pork tenderloin and grill as directed 8 to 10 minutes on each side. Proceed with recipe as directed. Prep: 10 min., Chill: 1 hr., Grill: 20 min., Stand: 10 min.

5.  Sautéed Garlic Spinach: Heat 1 tsp. olive oil in a nonstick skillet over medium-high heat. Sauté 1 pressed garlic clove in hot oil 30 seconds. Add 1 (10-oz.) bag fresh spinach, thoroughly washed, to skillet, and cook 2 to 3 minutes or until spinach is wilted. Sprinkle with salt and pepper to taste. Serve spinach with slotted spoon or tongs. Makes 4 servings; Prep: 5 min., Cook: 4 min.

6.  Two-Cheese Grits: Bring 4 cups water and 1 tsp. salt to a boil in a 3-qt. saucepan. Whisk in 1 cup uncooked quick-cooking grits; reduce heat to medium-low, and cook 5 to 6 minutes or until tender. Remove from heat, and stir in 1 cup (4 oz.) shredded Cheddar cheese, 1/2 cup (2 oz.) shredded Parmesan cheese, and 2 Tbsp. butter. Sprinkle with pepper to taste. Makes 4 servings; Prep: 5 min., Cook: 10 min.

7.  Honey Mustard Sauce: Stir together 1/2 cup mayonnaise, 2 Tbsp. Dijon mustard, and 2 Tbsp. honey. Makes about 3/4 cup; Prep: 5 min.

 

Southern Living

SEPTEMBER 2008

 

 

Source: MyRecipes

 

Lemon and Oregano-Rubbed Chicken Paillards

Lemon and Oregano-Rubbed Chicken Paillards

Paillards are simply pieces of meat or chicken pounded into thin pieces. Because you have more surface area, you can use more of the citrus-herb rub, and the grilling time is only about 5 to 6 minutes.

Chicken breasts are pounded thin with a meat mallet or rolling pin to create paillards; the increased surface allows you to use even more of the flavorful rub.

Yield: 4 servings (serving size: 1 chicken breast half)

 

Ingredients:

•  4 (6-ounce) skinless, boneless chicken breast halves

•  5 teaspoons grated lemon rind

•  1 tablespoon olive oil

•  1 1/2 teaspoons dried oregano

•  3/4 teaspoon kosher salt

•  1/2 teaspoon freshly ground black pepper

•  1/4 teaspoon water

•  2 garlic cloves, minced

•  Cooking spray

•  4 lemon wedges

•  2 tablespoons chopped fresh parsley

 

Preparation:

1.  Prepare grill.

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

3.  Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.

 

Elizabeth Karmel, Cooking Light

JULY 2004

 

 

Source: MyRecipes

 

Kansas City Barbecued Chicken

Kansas City Barbecued Chicken

Get the most from grilled chicken when you use spice rub before grilling, and then baste with a ketchup-based sauce perked up with vinegar, brown sugar, molasses, and chili powder. Grilling over hickory wood chips also adds flavor.

Meaty chicken leg quarters stay moister on the grill than chicken breasts and are a perfect vehicle for the sauce.

The thick sauce glazes the meat, making for delightfully sticky-fingered eating. Substitute any other wood chips for hickory.

Yield: 8 servings (serving size: 1 chicken leg-thigh quarter and 2 tablespoons sauce)

 

Ingredients:

•  4 cups hickory wood chips

•  8 (10-ounce) bone-in chicken leg-thigh quarters

•  1/4 cup Kansas City Dry Rub

•  2 cups water

•  Cooking spray

•  1 1/2 cups Kansas City Barbecue Sauce

 

Preparation:

1.  Soak wood chips in water 1 hour; drain well.

2.  Loosen skin from thighs and drumsticks by inserting fingers, gently pushing between skin and meat. Rub Kansas City Dry Rub evenly under loosened skin; let stand at room temperature for 30 minutes.

3.  Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

4.  Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place grill rack on grill.

5.  Place chicken on grill rack over foil pan on unheated side. Close lid; cook 1 1/2 hours. Add additional wood chips halfway during cooking time. Turn chicken over; cover and cook 30 minutes or until a thermometer registers 165°. Remove chicken from grill; let stand 10 minutes. Remove and discard skin.

6.  Bring sauce to a simmer in a small saucepan. Brush chicken with 1/2 cup sauce. Serve chicken with remaining sauce.

 

Bill and Cheryl Jamison, Cooking Light

JULY 2007

 

 

Source: MyRecipes