Wild Idea Buffalo Recipe of the Week – Jerk Tri-Tip with Orange Glaze and…

November 27, 2013 at 10:13 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , ,

Jerk Tri-Tip with Orange Glaze, that will work! It’s the Wild Idea Buffalo Recipe of the Week, Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad. Another delicious sounding recipe from Jill O’Brien of Wild Idea Buffalo, the link to the recipe and site is at the bottom of the post.

 

 

Wild Idea Buffalo  Jerk Marinated Tri-Tip Roast with Bulgar Salad

Jerk Tri-Tip with Orange Glaze and Bulgar Wheat Salad
By: Jill O’Brien

 

 

We started with a beautiful Buffalo Tri-Tip Roast and placed it in our fantastic jerk marinade. The meat is butter knife tender and packed with flavor. The bulgar wheat salads natural nuttiness compliments the jerk flavors nicely and required no additional seasonings. Season to taste, as you like.

 

Ingredients:

1 – 1 lb. Marinated Buffalo Tri-Tip Roast
*optional jerk seasoning
reserve marinade
¼ – cup orange marmalade
½ – cup bulgar wheat
½ – cup water
1 – tablespoon olive oil
½ – of two colored bell peppers, finely diced
2 – green onions, finely slivered
2 – tablespoons cilantro, finely diced

 

Preparation:

Place bulgar wheat and water in bowl, cover and let rest for 1 hour.
Preheat oven to 450*. Remove roast from marinade, shaking off excess. Rub with a teaspoon of Jerk seasoning if desired. (This will cause the roast to blacken a bit more.)
Place heavy cast iron skillet over high heat to heat through. Place roast in hot pan and sear all sides of roast. About 4 minutes. Place hot pan with roast in preheated oven and roast for 8 minutes for medium rare.
Remove roast from oven and pan and place on cutting board. Cover and allow to rest for 5 minutes.
While roast is in oven, sauté vegetables in olive oil over medium high heat for 3 minutes. Add softened bulgar wheat and mix together. Set aside, until ready to serve. Can be made ahead and flash reheated or served at room temperature.
Place reserved marinade in saucepan and bring to a full boil, and allow to reduce for a couple of minutes. Whisk in orange marmalade until well incorporated. Reduce heat to low until ready to serve.
Slice roast on the bias into desired thickness.
To serve, arrange sliced meat on bulgar wheat salad and drizzle with *Orange Glaze.
*If you are uncomfortable using reserved marinade as a sauce base for the Orange Glaze, try this instead:Melt 1 Tb. butter in saucepan with 1 teaspoon jerk seasoning, add ½ cup pineapple juice and reduce as above, and continue with marmalade. Jerk seasoning available at most groceries.

 
http://wildideabuffalo.com/2013/jerk-tri-tip-with-orange-glaze-and-bulgar-wheat-salad/

 

 

 

Wild Idea

1 lb. Jerk Marinated Tri-Tip Roast
Jerk Marinated Tri-Tip Roast (*serves 2 to 4 or use for hors d’oeuvres)

This chef coveted cut is trimmed up into a petite 1 lb. roast and put in our special homemade jerk marinade. User friendly with chef prepared results!
http://buy.wildideabuffalo.com/products/aprils-monthly-feature

 

15 Unexpected Grilling Recipes

August 8, 2013 at 8:37 AM | Posted in cooking | Leave a comment
Tags: , , , , , , ,

From the Delish web site; 15 Unexpected Grilling Recipes. I’ve left the web link at the bottom of the post.

 

15 Unexpected Grilling RecipesDelish

Summer is the time to get out the grill and infuse your favorite foods with that smoky, savory flavor you can’t get by cooking any other way. But grilling doesn’t have to mean simply slapping a massive piece of meat on the barbecue. These healthier recipes make use of your grill in unexpected ways, so you can enjoy that special grilled flavor in everything from salads to desserts!

Complete your seasonal menu with some of our best summery sweets. Check out these fruity pies or this luscious collection of homemade, healthier ice creams.

Chimichurri Grilled Steak Salad

Chimichurri sauce is a zingy Argentinean sauce made with garlic, parsley, vinegar, and oil. Here chimichurri sauce doubles as marinade for flank steak and as salad dressing for this grilled steak salad recipe…

Chopped Tandoori Chicken Salad

Tandoori chicken is a traditional Northern Indian dish of spiced yogurt-marinated chicken cooked in a clay oven. In this tandoori chicken salad recipe we grill chicken and toss it in a salad with grilled tomatoes and cucumber….

Get these and more healthy recipes by clicking the link below.

 

 

http://www.delish.com/entertaining-ideas/parties/barbecue-grilling/unexpected-grilling-recipes?src=nl&mag=del&list=nl_dhe_fot_non_072313_unexpected-grilling#slide-1

Fish on the grill

June 28, 2013 at 9:26 AM | Posted in fish, grilling | Leave a comment
Tags: , , , , , , ,

A very good article on one of my favorite grill items, Fish! I left the link at the bottom of the page.

 

Fish on the grill
Cook fish in your backyard. Grill prep starts the process.

BY JANE SCHREIER JONES – CONTRIBUTING WRITER

Fire up the barbie — but, please, not for an artery-clogging beef steak. Instead, prepare fish on your backyard grill for a tasty and quite healthy meal.

Wow your family and even party guests with main courses chockfull of flavor and flair, such as barbecue salmon, fish tacos, tuna steaks, grilled tilapia and other scene-stealers.

All types of seafood can provide the thrill of the grill, say those-in-the-know. “But firmer fish such as salmon, halibut, trout, walleye, swordfish and tuna are easier to manage on a backyard grill,” points out Aleda Zink, owner of Dayton Fish Co., on North Main Street in Dayton.

“Scallops are fun and easy to grill because they are meatier and don’t fall apart,” points out Executive Chef Michelle Brown of Jag’s Steak and Seafood on West Chester Road in West Chester. “With scallops, the more caramelization the better, so don’t be afraid to use high heat.”

Great backyard seafood dishes start with proper grill prep. “Fish likes to stick to grill grates so make sure you have a clean grill to start, by heating it and using a metal brush to remove particles,” advises Matt Klum, executive chef at Jay’s Seafood Restaurant in Dayton’s Oregon District.

Klum recommends using tongs to rub a hot grill down with paper towel soaked in canola or vegetable oil — but do so cautiously. “Because you’re doing this while the fire’s hot, you’ll get some flare up, but use long tongs,” he says. There’s also a Pam for Grilling spray for the less adventurous.

Keep seafood refrigerated before cooking, of course. Klum says fish does not need to be washed; just dry it off with paper towels before seasoning it and rubbing it with a little bit of olive oil. “Let the seafood sit for a few minutes before putting it on the hot grill,” he says.

“I like to marinate fish in Italian dressing or another product before grilling,” says Zink. “That helps with the sticking and adds flavor.”

How long to grill fish? Zink says the rule of thumb is 10 to 15 minutes for each inch of thickness. “Flip it just once,” she says.

“For flakier fish, such as sea bass or halibut, prepare a foil pocket with the fish, herbs, lemon and olive oil,” says Michelle Brown. “Cook it on the grill, but not on the hottest part of the grill. Keep the lid shut. Ten minutes at 450 t0 500 degrees should do it.”

 

 

 

TERIYAKI SALMON

4 salmon steaks (about 6 oz each), skinned, or 1 to 1.5 lbs fillet, skinned

1¼ cups soy sauce

1/3 cup sake (Japanese rice wine) or mirin (sweet Japanese cooking wine)

6 Tablespoons granulated sugar

3 cloves garlic, minced or pressed

1 Tablespoon minced or grated ginger root

1/3 cup vegetable oil

Combine all the ingredients for the marinade in a small bowl and stir until the sugar dissolves. To prepare the salmon: quickly rinse under cold running water and pat dry with paper towels. Divide each steak into 2 pieces by cutting along either side of the central bone and then discarding the bone; alternatively, cut the fillet into 8 equal pieces.

Place the salmon in a shallow glass or ceramic container and pour 1 cup of the marinade over the fish. Cover and refrigerate for 2 hours, turning the fish occasionally. Let the salmon come to room temperature before cooking.

Prepare grill. Remove the salmon from the marinade, reserving the marinade. Place the fish on an oiled grill rack. Position the fish 5 to 6 inches from the heat source, turning once and brushing with the reserved marinade several times, until the flesh is just opaque, 3 to 5 minutes per side, depending on thickness. Serve the salmon at once with reserved marinade as dipping sauce. Makes 4 servings.

Source: Dorothy Lane Market

 

Fish school

Facts about fish and nutrition:

• Seafood is a great source of protein, high in heart-healthy essential Omega-3 fatty acids.

• It’s naturally low in fat, calories and carbs.

• Decades of research show that eating seafood can decrease your risk of obesity, heart attack and stroke.

• Four major health organizations including The American Heart Association recommend eating seafood twice a week.

• Americans are not eating enough seafood. We’re eating about 3.5 ounces per week, half what the USDA recommends.

 

http://www.mydaytondailynews.com/news/lifestyles/fish-on-the-grill/nYS8D/

Wild Idea Buffalo Recipe of the Week – Oven Roasted Sirloin Tip & Top Round Roast

May 30, 2013 at 9:17 AM | Posted in bison, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , ,

Wild Idea Buffalo Recipe of the Week – Oven Roasted Sirloin Tip & Top Round Roast

 

Next time you prepare a Roasted Sirloin Tip & Top Round Roast try it with a Buffalo Sirloin Tip & Top Round Roast. Another healthy and delicious recipe from Wild Idea Buffalo.

 

 

Oven Roasted Sirloin Tip & Top Round Roast Wild Idea Sirloin Tip Roast
By: Jill O’Brien

Serves 8
For quick oven roasting, it is best to marinade roasts first to achieve maximum tenderness. Great served with a Whiskey Plum sauce or Orange Glaze.

Instructions:

* Pierce the sirloin tip or top round roast with a fine-tipped fork.
* Place in marinade of your choice & let rest 1 hr. at room temperature.
* Refrigerate up to 48 hours.
* Remove from marinade, and pat excess marinade off with a paper towel.
* Let rest at room temperature 2 hours before grilling or roasting.
* Sear all sides of roast in heavy deep pan on medium high burner—about four turns at 5 minutes each.
* Place roast in 375° oven & continue to cook for 30 minutes, or until internal temperature reads 140°.
* Remove from oven and place on platter.
* Cover with foil and allow roast to rest for 5-10 minutes.
Slice thinly against the grain.

Temperature Guide–Internal Temperatures of Meat:

Rare – 130 degrees. Medium-rare – 140 degrees. Medium – 155 degrees.

http://wildideabuffalo.com/2012/oven-roasted-sirloin-tip-top-round-roast/

 

 

 

Sirloin Tip RoastWild Idea Buffalo Sirloin_Tip_Roast_web
Sometimes called the “poor man’s prime rib.” The sirloin tip roast is a tender cut that’s great for roasting, or it makes a delicious pot roast. You might also want to cut into bite sized pieces for kebabs, or into portion sized steaks for Swiss steak. Each roast is 3 Lbs.

http://buy.wildideabuffalo.com/collections/a-la-carte/products/sirloin-tip-roasts

Wild Idea Buffalo Recipe of the Week – Buffalo Fajitas

May 16, 2013 at 8:31 AM | Posted in bison, Wild Idea Buffalo | 3 Comments
Tags: , , , , , , ,

Wild Idea Buffalo Recipe of the Week – Buffalo Fajitas

 
Don’t forget the Buffalo Skirt or Flank Steak used for this recipe can be purchased on line or by calling Wild Idea Buffalo. Wild Ideahttp://wildideabuffalo.com/

 

Buffalo Fajitas

 

By: Jill O’Brien

 
Serves 4
A great version of this TexMex favorite. This fajitas recipe is fun, easy, and will be a sure hit with the family. Its super quick to prepare and it will be sure to please.

 

INGREDIENTS:
FOR FAJITAS:

1 pound Buffalo Skirt or Flank Steak, rinsed and patted dry
1 tablespoon olive oil
1 large sweet onion, cut into strips
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
8 flour tortillas, warmed (best warmed over grill fire)
FOR MARINADE:

1 Anaheim chili, roasted and peeled
1 tablespoon garlic, chopped
2 tomatillos, quartered
¼ cup fresh cilantro, packed
½ teaspoon cumin
½ teaspoon cardamom
1 teaspoon salt
½ cup fresh lime juice, (2 limes)
2 teaspoons olive oil
*Optional: If you like more of a smoky tomato flavored fajita, add 2 chipotle peppers in adobo sauce to marinade ingredients. I like to do half with and half without. Nice contrast in taste and color!

PREPARATON:

Mix all ingredients in blender.
Place Buffalo steak and marinade in large zip lock bag. Massage marinade into meat. Refrigerate overnight.
Let meat rest on counter for 2 hours before cooking.
Heat cast iron skillet to medium high heat.
Remove steak from marinade and shake off excess over sink.
Place steak in hot skillet and sear for 2 minutes on each side.
Remove steak and place on cutting board, and cover tightly with foil. Let rest, while sautéing vegetables.
Add olive oil to pan and then vegetables. Sauté vegetables until lightly browned, stirring occasionally.
Remove pan from heat.
Slice seared steak into thin slices, against the grain.
Serve with warmed tortillas and pass with desired condiments.

 

 

http://wildideabuffalo.com/2012/buffalo-fajitas/

 

 
Flank Steak

Wild Idea Flank Steak

Wild Idea Flank Steak

Hearty on taste and big on options. A favorite served on family tables across America. 1 lb.

 

Skirt Steak
Excellent for fajitas and steak salad! Prized for its flavor, but best when marinated. 1 lb.

Grilled Buffalo Terres Major Filet w/ Teriyaki Marinated Mushrooms, Mashed Potatoes,…

May 4, 2013 at 5:49 PM | Posted in bison, Bob Evan's, Wild Idea Buffalo | 1 Comment
Tags: , , , , , , , ,

Today’s Menu: Grilled Buffalo Terres Major Filet w/ Teriyaki Marinated Mushrooms, Mashed Potatoes, Sugar Snap Peas, and Baked Garlic Knot Rolls

 

 

Spent the afternoon at the rehab center visiting my Dad. He goes in for a minor surgery Tuesday morning and then hopefully about TerresMajor Filet 009another week in rehab and he’ll be home again. For dinner today I had a Grilled Buffalo Terres Major Filet w/ Teriyaki Marinated Mushrooms, Mashed Potatoes, Sugar Snap Peas, and Baked Garlic Knot Rolls.

 

 

I had ordered some Wild Idea Ground Buffalo, Buffalo top Sirloin Steaks, and a couple Buffalo 8 oz. Terres Major Filets. I had never tried the Terres Major cut but was told it was one of the most tender cuts of meat. I had wanting to try it but it was always sold out on Wild Idea Buffalo web site up until last week when I placed my order, and I see now it’s sold out again! That’s got to be a good sign for some good Buffalo Steak. I seasoned it with McCormick Grinder Sea Salt and Black Peppercorn and I then fired up the outdoor grill and grilled it. It wasn’t a real thick cut so I had to a close eye on it, so not to let it burn. Buffalo or Bison cooks very quickly because it’s so lean. I grilled it about 3 1/2 minutes per side and then let it sit for 5 minutes before slicing it. It came out a perfect juicy medium rare. I now know why it’s always sold out! As all the Wild Idea Buffalo cuts it had an incredible flavor, a wild and almost sweet flavor. Tender, so tender that it almost shredded when I sliced it! Sorry Beef you’re not a close second to Buffalo!

 

 

To go with that juicy steak I had purchased some Teriyaki Marinated Mushrooms from Kroger Deli yesterday. Also I made a side of the Bob Evans Mashed Potatoes, heated up some Walmart Marketside Sugar Snap Peas, and baked a couple of rolls of Walmart Bakery Savory Garlic Knot Rolls. For dessert/snack later tonight a 100 Calorie Mini Bag of Jolly Time Pop Corn.

 

 

 
Wild Idea Buffalo Terres Major FiletWild Idea BuffaloTerres-Major-Filet_grande
The second most tender cut on the animal. This treasured cut is found in the chuck shoulder.

8 oz.
http://wildideabuffalo.com/

Grilled Shrimp Tacos w/ Sliced Papaya and Mango

April 26, 2013 at 5:07 PM | Posted in fruits, shrimp, tacos, vegetables | 2 Comments
Tags: , , , , , , ,

Today’s Menu: Grilled Shrimp Tacos Sliced Papaya and Mango

 

Spent the morning with Dad at the rehab center. It was another sunny but cool day but they say in the 70’s for the weekend! For dinnerShrimp Tacos 007 a tasty and light meal; Grilled Shrimp Tacos. Instead of using the grill I used a cast iron grill pan. I also cut back on the recipe because I only made 3 Tacos, the recipe I listed below is for 6 Tacos.

 

To prepare the Shrimp you’ll need the following ingredients to make the Marinade; 1/4 cup Extra Virgin Olive Oil, 1/4 cup Lime Juice, 2 tablespoons chopped fresh Cilantro, 2 tablespoons McCormick® Gourmet Collection Jalapeño Peppers, Diced, 1 tablespoon Honey, 1/2 teaspoon McCormick® Gourmet Collection Garlic Powder, and 1/2 teaspoon Sea Salt. Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder and salt in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add shrimp; turn to coat well. Refrigerate 15 minutes.

 

Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or until shrimp turn pink. To serve, place 3 shrimp on each tortilla. Top with Lettuce, Black Olives, Diced Mango and Pineapple, and serve immediately. The Shrimp came out incredible! The Marinade just gives it all kinds of flavor. You can use your own favorite Taco toppings, which is what I used. Very good recipe! I also had a small bowl of Sliced Mango and Sliced Papaya on the side. For dessert later a Jello Sugarless Dark Chocolate Pudding.

 

 

 

 

Grilled Shrimp Tacos
Ingredients

(Serves 6)

1/4 cup Extra Virgin Olive Oil
1/4 cup Lime Juice
2 tablespoons chopped fresh Cilantro
2 tablespoons McCormick® Gourmet Collection Jalapeño Peppers, Diced
1 tablespoon Honey
1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
1/2 teaspoon Sea Salt
1 Small can of Sliced Black Olives
Diced Mango and Pineapple
Shredded Lettuce
1 pound Jumbo Shrimp (16 to 20 count), peeled and deveined
6 flour Tortillas (6-inch)
Directions

1. Mix oil, lime juice, cilantro, jalapeño peppers, honey, garlic powder and salt in small bowl with wire whisk. Reserve 1/4 of the marinade. Pour remaining marinade into large resealable bag. Add shrimp; turn to coat well. Refrigerate 15 minutes.
2. Brush 1 side of each tortilla with oil. Grill, oil-side down, over medium heat 2 to 4 minutes or until lightly browned. Remove tortillas; cover with towel to keep warm.
3. Remove shrimp from marinade. Discard any remaining marinade. Grill shrimp over medium heat 2 to 3 minutes per side or until shrimp turn pink.
4. To serve, place 3 shrimp on each tortilla. Top with Lettuce, Black Olives, Diced Mango and Pineapple, and serve immediately.

Grilled Marinated Flat Iron Steak Sandwich w/ Baked Crinkle Fries

January 20, 2013 at 6:49 PM | Posted in BEEF, Ore - Ida | Leave a comment
Tags: , , , , , , , , , ,

Today’s Menu: Grilled Marinated Flat Iron Steak Sandwich w/ Baked Crinkle FriesMarinated Flat Iron Steak 007

 
I’ve been getting some great recipe ideas lately from the various cooking shows on tv. The one I prepared tonight is based on a recipe that I just seen yesterday on one of Paula Deen’s shows, Grilled Marinated Flat Iron Steak Sandwich and also a side of Baked Crinkle Fries.

 
I used a Flat Iron Steak that I had purchased from Kroger. I marinated my Steak overnight. The marinade consisted of; 3/4 cup Reduced Sodium Soy Sauce, 1/4 cup Extra Virgin Olive Oil, 3 tablespoons Worcestershire Sauce, 2 tablespoons fresh Lemon Juice, 3 cloves Garlic, minced, 2 teaspoons Ground Black Pepper. I mixed everything in a small bowl and got a gallon size Hefty Zip Lock Plastic Bag and placed my Steak in it and added the marinade. I let it marinate from about midnight last night till I prepared for dinner tonight. To prepare the Steak I drained the steak, discarding the marinade. Placed the steak in a large skillet that I had sprayed with Pam and Canola Oil. i pan fried it on medium heat about 4 to 5 minutes on each side, medium rare to rare in the very center. Letting it stand for 10 minutes before slicing. the Steak came out perfect with a fantastic flavor from the marinade. I sliced thin and against the grain. I served it on a Aunt Millie’s Light Whole Grain Bun. I topped it with Arugula and a Bacon Horseradish Sauce that I also prepared.

 
To prepare Bacon Horseradish Sauce I mixed the following ingredients; 2 teaspoons minced Green Onion, 1 cup Hellman’s Reduced Fat Mayonnaise, 6 slices Turkey Bacon, cooked and crumbled, 2 teaspoons Prepared Horseradish, 1/4 teaspoon Lemon Zest, and 1/2 teaspoon fresh Lemon Juice, cover and chill until needed. I also had a side of Ore Ida Crinkle Fries that I baked. For dessert later I baked some fresh Mini Loaves of Pillsbury Nut Quick Bread. I had a slice of the Nut Bread topped with a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

 

 
Grilled Marinated Flat Iron Sandwiches

Ingredients:

Marinade:

3/4 cup Reduced Sodium Soy Sauce
1/4 cup Extra Virgin Olive Oil
3 tablespoons Worcestershire Sauce
2 tablespoons fresh Lemon Juice
3 cloves Garlic, minced
2 teaspoons Ground Black Pepper
1 (4 1/2-pound) Flat Iron Steak, trimmed

Bacon Horseradish Sauce:

2 teaspoons minced Green Onion
1 cup Hellman’s reduced Fat mayonnaise
6 slices Turkey Bacon, cooked and crumbled
2 teaspoons Prepared Horseradish
1/4 teaspoon Lemon Zest
1/2 teaspoon fresh Lemon Juice
Aunt Millie’s Light Whole Grain Buns
Arugula, for serving

Directions:
For the marinade: In a large resealable plastic bag, combine the soy sauce, oil, Worcestershire sauce, lemon juice, garlic, and pepper. Add the flank steak, seal the bag, and refrigerate for at least 8 hours.

Preheat a grill to medium heat.

Drain the steak, discarding the marinade. Place the steak on the grill. Grill 4 to 5 minutes on each side, or until desired temperature. (You may also bake at 425 degrees F until a meat thermometer inserted in thickest portion reads 145 degrees, 40 to 45 minutes.) Let stand for 10 minutes before slicing.

For the bacon horseradish sauce: In a small bowl, combine the green onions, mayonnaise, bacon, horseradish, lemon zest, and lemon juice. Cover and chill.

To assemble: Spread desired amount of Bacon Horseradish Sauce over the bottom of the rolls. Top with desired amount of arugula. Top with sliced flank steak. Cover with roll tops. Serve immediately.

Kitchen Hint of the Day!

January 11, 2013 at 10:38 AM | Posted in BEEF, bison, chili, cooking | Leave a comment
Tags: , , , , , , , ,

Marinate the meat for your chili in beer. It’s a great tenderizer for tough inexpensive cuts of beef, and it will add great flavor! All you need to do is soak the meat for an hour before cooking, or marinate it overnight in the refrigerator.

Herbed Pork Chops w/ Mashed Potatoes, Green Beans, and Glazed Apples

January 9, 2013 at 6:27 PM | Posted in Bob Evan's, grilling, pork chops, potatoes, vegetables | 1 Comment
Tags: , , , , , , ,

Today’s Menu: Herbed Pork Chops w/ Mashed Potatoes, Green Beans, and Glazed ApplesHer crusted grilled chop 004

 

 

First flu – free day in a while and it feels great! Plus it’s a beautiful and sunny day outside, about 50 degrees! I was even able to get out and enjoy that sunshine for a while. For dinner I prepared a Herbed Pork Chop w/ Mashed Potatoes, Green Beans, and Glazed Apples. Classic comfort food alert!

 
About 10 o’clock this morning I made my marinade for the Pork Chop. easy and quick marinade to whip up all you need is; 1/4 cup Kraft Free Italian dressing and 1 tablespoon each of fresh herbs, chopped (any combination – chives, basil, oregano, rosemary). Then I placed the chop in a resealable plastic bag. Added dressing and herbs; seal and refrigerate 8 to 24 hours. Remove the chop from marinade; discard marinade. Grill chop over medium-high heat (or broil 4 inches from heat) for 8 to 9 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. You then have one great tasting Chop! The marinade is perfect for Pork. It comes out very tender and the flavor is incredible! I prepared it on a cast iron griddle and was really pleased on how it grilled. I’ll be using this more often. This is about my favorite Pork Chop recipe and I found it at the Pork Be Inspired web site. I left the Chop recipe, which is for 4 Pork Chops, and a link to the web site at the end of the post.
I prepared 3 easy to fix side dishes to go with the Pork Chop; Mashed Potatoes, Green Beans, and Glazed Apples. I only had a half a serving of the Bob Evans Glazed Apples. The Mashed potatoes and Glazed Apples were Bob Evans Brand. Both come in a microwavable package and both taste as good homemade. the Apples are always a perfect pairing with Pork. I’ll be using some of the Glazed Apples for dessert tonight also. I also used Del Monte Cut Green Beans. Then for dessert later tonight I’ll be having Breyer’s Carb Smart Vanilla Ice Cream topped with a tablespoon of the Bob Evans Glazed Apples.

 

 

 

 

Herbed Pork Chops
Recipe from PorkBeInspired.com

Times:

Prep Time: 10 minutes prep, Cook Time: 15 minutes cook
Ingredients:

4 pork loin chops, 3/4-inch thick
1 cup reduced fat Italian dressing
4 tablespoons fresh herbs, chopped (any combination – chives, basil, oregano, rosemary)
Cooking Directions:
Place chops in a resealable plastic bag. Add dressing and herbs; seal and refrigerate 8 to 24 hours. Remove chops from marinade; Her crusted grilled chop 001discard marinade. Grill chops over medium-high heat (or broil 4 inches from heat) for 8 to 9 minutes, turning once until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serves 4.

Food Exchanges:
3 lean meat

Serving Suggestions:

Use your favorite combination of herbs fresh from the garden. Feel like singing? Try a Scarbourgh Faire combination of Parsely, Sage, Rosemary and Thyme. Serve with grilled vegetable kabobs and deli potato salad.

Nutrition:

Calories: 144 calories
Protein: 25 grams
Fat: 5 grams
Sodium: 360 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams
Random Safety Tip:

Refrigerate leftover pork as soon as possible.

 

http://www.porkbeinspired.com/RecipeView.aspx?RID=24

 

 

 
Bob Evans http://www.bobevans.com/bob evan's

 

BOB EVANS ORIGINAL MASHED POTATOES
Bob Evans Original Mashed Potatoes are a convenient side dish that provide the farm-fresh goodness today’s families are looking for. No peeling required!
BOB EVANS ORIGINAL MASHED POTATOES
Serving Size 1/2 cup

Amount Per Serving
Calories: 150
Total Fat 7g
Saturated Fat 3.5g
Cholesterol 15mg
Sodium 410mg
Total Carbs 20g
Dietary Fiber 2g
Protein 7g
BOB EVANS SLICED GLAZED APPLES
A classic taste that will make everyone think you slaved in the kitchen, Bob Evans Sliced Glazed Apples are a perfect side dish or topping. Sold in the grocer’s refrigerated section, they’re ready to serve in less than 5 minutes.

BOB EVANS SLICED GLAZED APPLES
Serving Size 1/2 cup

Amount Per Serving
Calories: 120
Total Fat 2g
Saturated Fat 0g
Cholesterol 0mg
Sodium 35mg
Total Carbs 33g
Dietary Fiber 1g
Protein 2g

http://www.bobevans.com/

Next Page »

Blog at WordPress.com.
Entries and comments feeds.

experimentalspoon.wordpress.com/

Always Trying Something New to Cook to Entertain Family and Friends!

The Dads: Harris & Dave

Cooking, Decorating, Entertaining, Photography and More!

Pondering Pies

A Baking Blog

The Salty Honeybee

Food,Art,and Jokes

The Yellow Pine Times

The Yellow Pine Times

Our City Homestead

Simple Country Living in the City

Cramp My Style

A Tale of Two Autoimmune Diseases

Crowded Kitchen

Mostly plant-based recipes that bring our family together despite multiple dietary differences.

Anne the Vegan

Chasing Wellness

Coll's Kitchen

Plant based foodie

polyphagicabby.wordpress.com/

Polyphagia: a strong sensation of hunger or desire to eat - often leading to overeating

Vegan Husband, Omnivore Wife

Recipes that make us both happy

Funfoodworld

All About Food All Around World

Just Vegan Today

Simple Healthy Lifestyle

VEGANISM IS T A S T Y

Healthy, vegan lifestyle

Fetty's Food Blog

Sweet & Simple Recipes by Feta Topalu