Currently viewing the tag: "diet"
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

 

 

Spanish-Style Brined Pork Tenderloin

Spanish-Style Brined Pork Tenderloin

Marinating the tenderloin in a mixture of sherry vinegar and sugar mixture gives this grilled pork recipe rich, mellow flavor and the paprika rub adds both color and flavor to the finished dish.

Sherry vinegar and paprika give this pork a traditional Spanish flair. Adding vinegar at the end brightens the flavors of the dish.

Yield: 6 servings (serving size: about 3 ounces pork)

 

Ingredients:

•  3 1/2 cups water

•  1/4 cup kosher salt (such as Diamond Crystal)

•  1/4 cup sugar

•  1/4 cup sherry vinegar

•  1 cup ice cubes

•  1 (1 1/2-pound) pork tenderloin, trimmed

•  2 tablespoons paprika

•  2 teaspoons sugar

•  1 teaspoon freshly ground black pepper

•  1 teaspoon chopped fresh sage

•  1 teaspoon chopped fresh thyme

•  2 garlic cloves, minced

•  2 teaspoons olive oil

•  Cooking spray

•  2 teaspoons sherry vinegar

 

Preparation:

1.  Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.

2.  Combine paprika and next 5 ingredients (paprika through garlic).

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

4.  Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.

 

Note:

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

 

Bruce Aidells, Cooking Light

JUNE 2004

 

Source: MyRecipes

 

 

Bourbon-Brown Sugar Pork Tenderloin

Bourbon-Brown Sugar Pork Tenderloin

Add rich, mellow flavor to grilled pork tenderloin with a marinade of bourbon, brown sugar, mustard, and soy sauce. Reserve some of the marinade to make a sauce to serve with the pork.

The Twist: It’s a fresh, weeknight-easy spin on Sunday pork roast with gravy. A quick reduction transforms the flavorful marinade into an indulgent sauce.

Yield: Makes 6 to 8 servings

 

Ingredients:

•  2 (1-lb.) pork tenderloins

•  1/4 cup firmly packed dark brown sugar

•  1/4 cup minced green onions

•  1/4 cup bourbon

•  1/4 cup soy sauce

•  1/4 cup Dijon mustard

•  1/2 teaspoon freshly ground pepper

•  1/2 teaspoon cornstarch

 

Preparation:

1.  Remove silver skin from tenderloins, leaving a thin layer of fat. Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.

2.  Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.

3.  Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.

*1 1/2 lb. flank steak may be substituted. Reduce grill time to 6 to 8 minutes on each side or to desired degree of doneness.

 

 

Southern Living

FEBRUARY 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

 

Lexington-Style Grilled Chicken

Lexington-Style Grilled Chicken

The inspiration for the marinade on this grilled chicken comes from Carolina-style barbecue sauce, which is a spicy, vinegar-based sauce. Be sure to marinate at least 2 hours or as long as overnight to get the most flavor from the marinade.

Larry Elder says Lexington, North Carolina, pork barbecue inspired him to create this spicy-hot vinegar marinade for chicken.

Yield: Makes 8 to 10 servings

 

Ingredients:

•  2 cups cider vinegar

•  1/4 cup firmly packed dark brown sugar

•  1/4 cup vegetable oil

•  3 tablespoons dried crushed red pepper

•  4 teaspoons salt

•  2 teaspoons pepper

•  2 (2 1/2- to 3-pound) cut-up whole chickens*

 

Preparation:

1.  Stir together first 6 ingredients until blended.

2.  Place half each of vinegar mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.

3.  Remove chicken from marinade, discarding marinade.

4.  Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.

 

*8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1 to 2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done.

 

Larry Elder, Charlotte, North Carolina, Southern Living

MARCH 2005

 

 

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

 

Grilled Split Chicken with Rosemary and Garlic

Grilled Split Chicken with Rosemary and Garlic

When you marinate a whole chicken overnight in a buttermilk-herb mixture, then grill it slowly over indirect heat, you’re adding a double dose of flavor.

With only five ingredients and a grill, you can create a high-flavor chicken recipe with ease. The secret is to marinate the chicken in buttermilk-herb mixture overnight.

Yield: 5 servings (serving size: 3 ounces)

 

Ingredients:

•  1 (3 1/2-pound) chicken

•  1/2 cup low-fat buttermilk

•  1 tablespoon chopped fresh rosemary

•  1/2 teaspoon salt

•  1/2 teaspoon hot pepper sauce

•  2 garlic cloves, minced

•  Cooking spray

 

Preparation:

1.  Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side. Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish. Combine buttermilk and remaining ingredients except cooking spray; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit. Cover and marinate in refrigerator 24 hours.

2.  To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on). Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time. Discard skin before serving.

 

Note:

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

 

Cooking Light

JUNE 2000

 

 

Source: MyRecipes

 

Sweet Barbecue Chicken

Sweet Barbecue Chicken

Combine six basic ingredients for a sweet-and-spicy sauce that cooks in minutes. Apple juice and brown sugar complement the fiery flavors of chili powder and ground red pepper.

Make a sweet barbecue sauce for grilled chicken leg quarters by adding brown sugar and frozen apple juice concentrate to your favorite bottled barbecue sauce, and spice it up with just a sprinkle of red pepper and chili powder.

 

Yield: 12 servings (serving size: 1 chicken leg quarter)

 

Ingredients:

 

• 1 cup packed brown sugar

• 1 cup bottled barbecue sauce

• 2 teaspoons dried thyme

• 1 teaspoon chili powder

• 1 teaspoon ground red pepper

• 1 (6-ounce) can frozen apple juice concentrate, thawed and undiluted

• 12 small chicken leg quarters (about 5 1/4 pounds), skinned

• 3/4 teaspoon salt

• 1/2 teaspoon black pepper

• Cooking spray

 

Preparation:

 

1. Combine first 6 ingredients in a saucepan. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.

 

2. Prepare grill or broiler. Sprinkle chicken with salt and pepper. Place on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes on each side. Brush chicken with sauce, and cook an additional 15 minutes or until chicken is done, turning and basting frequently.

 

Cooking Light

OCTOBER 1998

 

 

Source: MyRecipes

 

Tamil Chicken Wings

Tamil Chicken Wings

This Sri Lankan chicken dish features wings rubbed with lemon grass, cilantro, garlic, and turmeric. Serve with a simple cucumber salad for fresh summer flavor.

Elagupillai Mageswari seasons chicken wings with a fragrant Sri Lankan paste and serves them with a refreshing cucumber salad.

Yield: Makes 4 servings

Total: 1 Hour, 35 Minutes

 

Ingredients:

•  1 stalk (2 oz.) fresh lemon grass or 3 strips (3 by 1/2 in. each) lemon peel (yellow part only), chopped

•  3/4 cup fresh cilantro sprigs, rinsed

•  8 cloves garlic, peeled

•  1 teaspoon salt

•  1 teaspoon ground turmeric

•  1/2 teaspoon white or black pepper

•  8 chicken wings (about 1 3/4 lb. total), rinsed and patted dry Cucumber Salad

 

Preparation:

1.  Remove stem end and tough outer leaves from lemon grass. Cut inner stalk into chunks; put in a food processor with cilantro, garlic, salt, turmeric, and pepper. Whirl until finely minced. Pat mixture over chicken wings. Cover and chill at least 1 hour or up to 1 day.

2.  Lay chicken wings on a lightly oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook chicken, turning occasionally, until no longer pink at the bone (cut to test), about 15 minutes total. Transfer to a platter. Serve with Cucumber Salad.

 

Elagupillai Mageswari, Harbor City, CA, Sunset

MAY 2005

 

 

Source: MyRecipes

 

Chicken Burgers with Peanut Sauce

Chicken Burgers with Peanut Sauce

Savor the dynamic mix of spicy Thai chile paste and sweet and creamy homemade peanut sauce. Worked right into the patties, the spices give the chicken its robust flavor.

No recipe can offer too much flavor for Assistant Food Editor Ann Taylor Pittman. Her burger is made spicy with Thai chile paste and rounded out with a sweet, creamy Thai-style peanut sauce. Onion sprouts, which look similar to alfalfa sprouts, have a pungent bite. You can find them next to the alfalfa sprouts in many supermarkets.

Yield: Makes 4 servings

 

Ingredients:

 

    Sauce:

•  2 tablespoons peanut butter

•  2 teaspoons low-sodium soy sauce

•  1 1/2 teaspoons dark sesame oil

•  1 teaspoon water

•  1 teaspoon rice vinegar

•  1 garlic clove, minced

  Burgers:

•  1/2 cup finely chopped green onions

•  1 tablespoon chile paste with garlic

•  2 teaspoons grated peeled fresh ginger

•  2 teaspoons low-sodium soy sauce

•  1/4 teaspoon salt

•  1 pound skinless, boneless chicken breast, chopped

•  Cooking spray

•  4 (2-ounce) sandwich rolls with sesame seeds

•  1 cup onion sprouts or alfalfa sprouts

 

Preparation:

1.  To prepare sauce, combine first 6 ingredients, stirring with a whisk until smooth.

2.  Prepare grill.

3.  To prepare burgers, place onions and next 5 ingredients (onions through chicken) in a food processor; process until coarsely ground. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

4.  Place patties on a grill rack coated with cooking spray; grill 4 minutes on each side or until done. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each roll; top each serving with 1/4 cup sprouts, about 1 tablespoon sauce, and top half of roll. Yield 4 servings.

 

Cooking Light

JUNE 2003

 

 

Source: MyRecipes