Thursday, July 29, 2010

Maple Dijon Pork Chops with Sauté Brussel Sprouts

Maple dijon marinades are one of my favorites. We had these beautiful chops in the fridge and I thought it was a perfect moment to break out the mustard! To accompany the pork I opted for brussel sprout. Yum. Do not give in to your childhood fears of this veggie. It is so versatile and so yummy. Enjoy!
Maple Dijon Pork Chops
2 Large pork chops, trimmed
1/8 cup dijon mustard
1/8 cup olive oil
1 1/2 T pure maple syrup
1/2 tsp salt
1/2 tsp black pepper
Instructions
Mix all marinade ingredients in a medium bowl. Place chops into a ziplock bag and pour in marinade. Allow pork to marinate for about an hour. Lightly season with salt and pepper. Grill till meat is cooked through.
Sauté Brussel Sprouts
1 lb Brussel sprouts, washed with ends removed
4 slices center cut bacon, cooked and chopped
1 clove garlic, minced
2 T olive oil
salt and pepper to taste
Instructions
Slice brussel sprouts into thin rings. Add sprouts, bacon, and garlic to oiled pan. Cook till sprouts are wilted. Season with salt and pepper to taste.

Sunday, July 18, 2010

Beer Dip

First, please excuse my hand taking up half the picture! I was having a little trouble getting a good photo. This is one of my favorite cold dips, and one of the easiest too! This is a great recipe for a summer BBQ or just for a great snack. Enjoy!
Ingredients
1 1/2 cups Shredded Cheddar cheese (grating right off the block give the best flavor)
12 oz. Cream cheese, softened
8 oz. sour cream
1 packet Hidden Valley Original Ranch Dips
1/2 to 3/4 cup beer
1/2 tsp black pepper

Combine cream cheese, sour cream and dips mix in medium bowl. Stir till all ingredients are incorporated together. Gradually stir in beer until mixture reaches desired consistency (dip may be a bit soup, but will set in the fridge). Stir in cheddar cheese. Allow dip to sit chill in the fridge for about 30 minutes to an hour. Serve with pretzels and veggies.

Tuesday, July 13, 2010

Grilled Strawberry Balsamic Chicken and Grilled Onion Packets

Time for a double post! I have a lot of different thing to post this week, and very little time! Why not kill two birds with one stone? Sounds good to me. I love the combo of strawberries and balsamic. To top off the chicken I decided that I needed to wrap it in a slice of bacon. Perfection....sigh.... This maybe a new favorite chicken grilling sauce. Yum. On two recipe number two! I love sauteed onions. However, I wanted to try something a little different, and it was great! I used a chicken bouillon cube with this onion, however next time I would love to try beef to get that yummy french onion soup flavor. Enjoy!

Grilled Strawberry Balsamic Chicken


Ingredients
4 boneless skinless chicken breasts
5 strawberries (green tops off!), mashed
1/4 cup olive oil
1/4 cup balsamic vinegar (I used a 16 year)
1 shallot, minced
1/2 tsp salt
1/2 tsp black pepper
1 tsp honey
4 strips center cut bacon

Instructions
Mix all ingredients except chicken and bacon in a medium bowl. Pour marinade into a ziplock bag. Add chicken. Allow meat to marinate for about an hour. Remove chicken from bag and wrap with bacon (secure with a toothpick if necessary). Grill till chicken is cooked through completely.


Grilled Onion Packet
Ingredients
1 large sweet onion
1 bouillon cube (chicken or beef)
2 T butter
salt and black pepper

Instructions
Peel onion and cut out a small pocket in the center for the bouillon cube. Place bouillon cube in packet. Top with butter, and season with salt and pepper. Wrap onion in tin foil twisting at the top to form a point. Grill on medium-low heat for about 35-45 minutes depending on grill heat.

Tuesday, July 6, 2010

Grilled Orange Rhubarb Pork Chops

I picked up a jar of cherry rhubarb jam last time I was in door county for a weekend get away. I have been putting it on toast like mad, but I thought the jam with a little orange would make an interesting combo on my grill. I really like the combination of flavors! It was sweet, but had a little zip from the orange zest. I think you could use any combination with the orange. If you can't find a cherry rhubarb or plain rhubarb jam, cherry will work great as well. Enjoy!

Ingredients

4 pork chops, I used boneless



for marinade

Juice of one orange

Zest from 1/2 an orange

1/2 cup cherry-rhubarb jam

1/4 cup olive oil

1/2 tsp black pepper

1/2 tsp salt



Instructions

Add all marinade ingredients to a medium bowl and mix well (you could also mix in a food processor). Place pork chops in a large ziplock bag. Add marinade and turn to coat completely. Allow pork chops to marinate in the fridge for about an hour. Remove chops from bag and pat off any access marinade. Cook on the grill on medium heat till the pork is cooked through.

Thursday, July 1, 2010

Grilled Romaine with Blue Cheese-Bacon Vinaigrette

I love grilled romaine, but never made it before. I saw this recipe and it looked perfect! I love blue cheese and bacon. I made this for my Dad because he had just ate a grilled romaine caesar salad and raved about it. This salad turned our great! It is super easy, and can be prepared quickly after you meat comes off the grill. Enjoy!

Ingredients
(Recipe by Guy Fieri)

4 tablespoons extra-virgin olive oil
3/4 cup chopped red onion
1/2 pound bacon, chopped
1/2 cup balsamic vinegar
3 heads romaine lettuce, cut in 1/2 lengthwise
1/2 cup crumbled blue cheese
Freshly ground black pepper

Instructions
Preheat the grill to high heat. Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and bacon and cook until the bacon is crispy. To the same pan add the balsamic vinegar and 1 tablespoon of the olive oil and stir to combine. Remove from heat and set aside.
Brush the romaine lettuce with the remaining 2 tablespoons of olive oil, place on the grill cut side down, and quickly sear. Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce. Sprinkle with blue cheese and garnish with cracked black pepper.