What can I say about this sauce? I mean I have posted a lot of sauce recipes and they are all so extremely good.... This one is no exception!! I could have eaten it with a spoon, but decided against it and served it along side a wonderful piece of baked salmon. Actually, I topped the salmon with a little of the sauce, then topped it with some panko and THEN served it with some of this delicious sauce. And it was perfect!!!
Mustard Cream Sauce
Adapted from Food Network Magazine
Printable Recipe
Ingredients:
1/4 cup mayonnaise
1 teaspoon heavy cream
1 teaspoon lemon juice
1 Tablespoon whole grain mustard
1 1/2 teaspoons mustard powder
1/8 teaspoon Worcestershire sauce
salt and pepper
Directions:
In a small bowl, mix together all ingredients until well combined. Season with salt and pepper. Cover and refrigerate until ready to use. Can be made up to three days in advance. Serve with chicken, fish, shrimp, pork or french fries! Enjoy!
One Year Ago: Death by Chocolate Cookies
Two Years Ago: Christmas Goodies
Three Years Ago: Guest Post - Crab Delights
We received lots of great wedding gifts... one of my favorite came from a co-worker. She gave me this really cool oil/vinegar holder with dispensers... but along with it came a Herbs de Provence olive oil, a white balsamic vinegar and ...... wait for it.... a bottle of white truffle oil!!! YUM!! So, of course, my first thought, was to make an aioli. Now, one thing I learned, you can use too much truffle oil. The first batch I made was over powered by the oil and was almost inedible.... almost :). But, never fear, I don't like to give up when it comes to sauces, so I tried again, and the next time I nailed it! I have made this sauce quite a few times since.. I mean it goes so well with the one thing I have pregnancy cravings for - FRENCH FRIES!!! Oh yes, I haven't craved too many things, but fries... oh my gosh, I can't seem to get enough of them. I have done very well with not going over board, and when I have do have the, more times than not I bake them at home, so they are a little better for me... but I guess if you are dredging them in this sauce, it sort of wipes that out, huh? Oh well... it's worth it!!
White Truffle Garlic Aioli
Created by Jenn's Food Journey
Printable Recipe
Ingredients:
1/4 cup mayonnaise (homemade or store bought)
1 Tablespoon lemon juice
1/4 teaspoon white truffle oil
1/4 teaspoon garlic powder
salt and pepper, to taste
Directions:
In a small bowl, mix together all ingredients until well combined. Season with salt and pepper to taste. Cover and refrigerate until ready to use. Can be made up to 3 days in advance. Serve with chicken, fish, shrimp or french fries!! Enjoy!
One Year Ago: Tailgating Asian Chicken Strips
Two Years Ago: Balsamic Chicken Pasta
Three Years Ago: New England Clam Chowder
Another borrowed photo - sorry. I am still so upset with myself for deleting so many photos off my camera. I said it before.. it's heart breaking!!! For the last two posts it hasn't been too big of a deal, as these were adapted recipes... but I had two posts for next week that were my own creations... THAT is the most upsetting!! But alas, I guess there could be worse things that happened to me this week, right? oh wait.. there just might be.. some of you may have noticed I haven't been commenting on your blogs much this week.. well, one more depressing thing - my internet connection is spotty.. if that. I am having troubles even connecting to the internet, so don't think of me as rude, just know I will get back to commenting as soon as my issue is fixed... what a week, huh? :)
Anyway - these are ribs that I have made a couple of times and each time I've had a problem with the photo.. lol... this time, I said forget it.. I'll just politely borrow a photo and finally post this delicious recipe!!!
Kansas City Style Pork Back Ribs
Adapted from The Neely's, Food Network
Printable Recipe
Ingredients:
1/4 cup brown sugar
1 Tablespoon dry mustard
3/4 teaspoon cayenne
3/4 teaspoon smoked paprika
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon salt
1/4 teaspoon pepper
1 rack pork back ribs
For the Sauce -
1/2 cup ketchup
1/4 cup brown sugar
2 Tablespoons apple cider vinegar
1 Tablespoon molasses
1/4 teaspoon cayenne
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons water
Directions:
Mix together the first 8 ingredients until well combined. Sprinkle and rub into both sides of the rib. Cover in plastic wrap and place in refrigerator for 1 hour.
Meanwhile, to make the sauce, add all of the sauce ingredients into a small saucepan over medium heat. Bring to a boil and immediately reduce heat to low (stirring occasionally). Allow to simmer for 8-10 minutes; stirring occasionally so nothing burns. Remove from heat and allow to cool.
Remove ribs from the refrigerator about 30-45 minutes before you are ready to cook them. Preheat grill to 275-300 degree F and set up for indirect cooking. Remove the ribs from the plastic wrap and wrap in foil (I cut the rack in half to make it easier and I pour just a tiny bit of beer in the foil wrap too for added moisture). Place ribs over indirect heat and grill (turning occasionally) for 1 hour. Carefully remove ribs from foil and place over direct heat. Continue to grill 15-20 minutes over direct heat. Remove from grill and allow to rest before digging in. Enjoy!!
One Year Ago: Grilled Fish with Chinese BBQ Sauce
Two Years Ago: Guest Blogger: Cheese Cornbread
Three Years Ago: Baked Tilapia w/Creamy Lemon Dill Sauce
This is a super easy meal that is filling and will please everyone in the family! I was silly and didn't cut my chicken as small as I should have, but otherwise, this was perfect. I found the recipe for the spice for the chicken on Barefeet in the Kitchen (I LOVE Mary's site.. if you haven't been there.. go check it out now... well after you are done here that is!!)... but decided to go one step further and throw the chicken into a wrap. Add a little rice, some cooked veggies and a yummy little sauce and viola....you have yourself some hand-held deliciousness!!!
Southwest Chicken Wraps
Adapted from Mary, Barefeet in the Kitchen
Printable Recipe
Ingredients:
1 Tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon red pepper flakes
2-3 boneless, skinless chicken breasts, cut into bite size pieces
1 teaspoon coconut oil (can use olive oil too)
3 Tablespoons mayonnaise
1 Tablespoon Ranch dressing
For the wraps -
Small to medium tortillas
Cooked rice mixed with chopped zucchini and red peppers (you can saute the veggies first if you would like)
Directions:
In a small bowl, mix together the first 8 ingredients (chili powder through red pepper flakes) until well combined. Remove 1 teaspoon of mix and set aside. Place the chicken bites in a resealable bag or shallow dish and sprinkle remaining mixture over the chicken. Toss to combine. Cover and refrigerate for at least 1 hour and up to overnight.
Meanwhile, mix together the mayo, ranch dressing and 1 teaspoon of spice mixture in a small bowl until well combined. Cover and place in refrigerator until ready to use.
Heat the oil in a non-stick skillet over medium high heat. Add the chicken and quickly saute until chicken is cooked through (about 5 minutes); stirring occasionally. Remove from heat.
Build the wraps by placing a nice big spoonful of rice in the middle of the tortilla, top with sauce and chicken and fold sides over. Serve immediately and enjoy!!
One Year Ago: Topolo Caesar Salad with Chicken
Two Years Ago: Spicy Chipotle Shrimp Stir-Fry
Three Years Ago: Ranch Chicken Pizza
Before I share today's recipe, I just want to say thank you.. thank you to all the men and women who have and are still serving in this countries military. Saying thank you doesn't even seem to be enough - but it is all this little humble girl from the Midwest can do. I am honored to have known at least a few of you.... especially my dad!! Each year I tell him how much I appreciate what he did while he served and this year I feel exactly the same. I love and adore my father and know that he sacrificed a lot to serve this country. So, thank you, first and foremost to my father (I love you dad!!!) and my new father-in-law, but of course, I send a huge thanks to all of you out there who have ever served!!
As for the recipe... well, my friends, it's a spicy little sauce that will go with just about any piece of chicken, fish or shrimp - this is yet another one you could literally just eat with a spoon!!!
Serrano Mayo Sauce
Adapted from Bon Appétit
Printable Recipe
Ingredients:
2 Serrano chiles, seeded and roughly chopped
5 Tablespoons mayonnaise
1/4 teaspoon salt
2-3 teaspoons hot sauce (I used Frank's)
Directions:
In a food processor, add the chiles and pulse until finely chopped. Add the mayo, salt and hot sauce and pulse until everything is combined. Pour into a small bowl, cover and refrigerate until ready to serve. Use with chicken, fish, shrimp or use as a spread on your next sandwich. Enjoy!
One Year Ago: Cheese Frenchees
Two Years Ago: Pomegranate Balsamic Pork Chops
Three Years Ago: Potato and Chipotle Chowder
If I go to Applebee's, I usually am known to order their Oriental Chicken Salad. It's one of my favorites... at least up until recently, that is. The last few times I have had it, the salad consisted mainly of cabbage and chow mein noddles. Now, don't get me wrong, I love cabbage and I love chow mein noddles, but when I order a salad, I expect it to be full of lettuce first and foremost. Now that is just me, some people may not feel the same... and that's okay, I'm just expressing my opinion here :)
Despite the lack of lettuce, I still really like the salad and of course, one of my favorite things about it, is the honey mustard dressing. Now this replica is not exact, but I think it's a pretty close second. And what's great, you can use the dressing on any type of salad you want. Heck, you can even use it as the dressing for your next chicken salad sandwich... now that would be really good!!!
P.s.. I have some photos I'll be sharing this week of the wedding.. probably either Wednesday or Thursday, depending on how fast I can get the post ready... so don't forget to stop back by later this week to get a peak at our perfect day!!
Applebee's Honey Mustard Dressing
Adapted from ecookbooks.net
Printable Recipe
Ingredients:
2 Tablespoons mayonnaise
1 1/4 Tablespoons honey
2-3 teaspoons Dijon mustard
1/2 teaspoon rice wine vinegar
drop of sesame oil
Directions:
In a measuring cup, mix together all ingredients until well combined. Cover and refrigerate until ready to use. Can be made up to 3 days in advance. Serve over your favorite salad or use for a dipping sauce. Enjoy!
One Year Ago: Grilled Fish Tacos with Chipotle Cream
Two Years Ago: Grilled Parmesan Green Beans
Three Years Ago: There was a man...
Have you ever had Souvlaki? If not, I highly recommend next time you are in a Greek restaurant to order it. It's usually pretty darn good. Normally, Souvlaki consists of small bites of meat and veggies and placed on a skewer and served with pitas and of course a delicious little sauce, but I didn't want to deal with cutting up the chicken... and.... well.... our veggies were in a form of a nice big side salad. So, I guess you can say I simplified things :) And who doesn't like that??
Grilled Souvlaki Chicken
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
1 Tablespoon mayonnaise
2 Tablespoon olive oil
1 Tablespoon lemon juice
2 garlic cloves, quartered
2 teaspoons Italian seasoning
1 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
2 boneless, skinless chicken breasts
For the sauce -
1/4 cup mayonnaise
1 Tablespoon lemon juice
1/4 teaspoon dill
1/4 teaspoon Italian seasoning
1/8 teaspoon garlic powder
salt and pepper to taste
Directions:
In a food processor, add the first 8 ingredients. Process until smooth. Rinse chicken and pat dry with a paper towel. Place in a resealable plastic bag and pour the marinade over. Seal and place in refrigerator for at least 2 hours, but you could go as long as overnight.
Meanwhile, in a small bowl, mix together all the ingredients for the sauce until well combined. Taste and season with salt and pepper. Cover and refrigerate until ready to use.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place the chicken over direct heat and grill 6-9 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 3-5 minutes before serving. Serve with sauce and enjoy!
One Year Ago: Last Minute Idea Pasta
Two Years Ago: Lemony Shrimp Pasta
Three Years Ago: Smoked Beef Tri-Tip
One day, when Chris and I were talking food, he mentioned that his dad LOVED Pizza Hut's creamy Italian dressing. They used to buy it by the bottle when he was a kid (not sure if they still sell it that way or not). I even remember a friend of mine loving it so much and doing the same thing. A few days later, while on the internet looking for something totally unrelated, I stumbled across a copycat recipe for ... you guessed it... Pizza Hut's Creamy Italian Dressing. So, of course, I had to try it and see if I could get it as close to what Chris remembered. Unfortunately, it did not live up to that hype. It was good, but as Chris said, not quite what he remembered. So if you have never had their dressing, try this, because it's really good. If you have, I still encourage you try it, but don't be disappointed when it doesn't take you completely back to those long lost days :)
Pizza Hut's Creamy Italian Dressing
Adapted from Recipe Goldmine
Printable Recipe
Ingredients:
3 Tablespoons mayonnaise
1 Tablespoon red wine vinegar
1/2 Tablespoon lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons olive oil
1-2 Tablespoons grated parmesan cheese
Directions:
Add the mayo, vinegar and lemon juice to a small bowl or measuring cup. Stir until combined. Crumble in the oregano, basil, thyme, rosemary, salt and pepper. Stir to combine. Whisk in the olive oil and parmesan cheese. Cover or transfer to a jar with a tight lid and store in refrigerator until ready to use. Shake well before using. Can be made up to 1 week in advance. Enjoy!
One Year Ago: Asian Barbecue Chicken
Two Years Ago: Big Red Chili
Three Years Ago: Ancho Chili Spiced Tilapia w/Chipotle Remoulade
When I saw this recipe on We are not Martha, I saved it and knew I would have to try it immediately!! (I bet that surprises, none of you by now!) And boy, oh boy, was I glad I did! With all the sauces I have made, I can't believe I have never put these two flavors together. But, as I always like to say.. better late than never!! You can use this as a dipping sauce or put it on a sandwich as Sues did... either way, you're definitely going to want to try this!
Basil Jalapeno Aioli
Slightly adapted from Sues, We are not Martha
Printable Recipe
Ingredients:
1/4 cup mayonnaise
1 jalapeno, seeds and stem removed and roughly chopped
1/8 teaspoon garlic powder
8-10 small to medium sized fresh basil leaves
Directions:
Place the jalapeno in a small food processor and pulse until finely chopped. Add the basil and mayo and pulse again until mixture is well blended. Pour into a small bowl and serve with chicken, fish or on sandwiches. Enjoy!
One Year Ago: Caesar Salad with Spicy Grilled Shrimp
Two Years Ago: Cholula Chicken Pizza
Three Yeas Ago: Grilled Chicken with Mustard Tarragon Sauce
With simple being the theme of last week's posts, I thought I might stay with that theme this week too :) I mean who doesn't like simple? Okay, maybe not everyone, but most people I know do. Actually, I love to hear that there are so many people like me that feel, by the time they get home from work, that they just really don't want to make dinner. Around here, it's not a must that I make dinner, but if don't, we'll just eat junk, so I make sure to do something so we don't eat ice cream and chips every night!! And, or course, what simple meal would be complete without a simple and delicious little sauce to go along side it?
Mustard Glazed Pork Chops
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless pork loin chops
2 Tablespoons Dijon mustard
2 Tablespoons apple juice
1/2 teaspoon dried thyme
For the sauce -
2 Tablespoons mayonnaise
1 Tablespoon sour cream
2 Tablespoon Dijon mustard
1 Tablespoon lemon juice
Directions:
Mix together the dijon, apple juice and thyme. Place the pork in a resealable bag and pour the marinade over it. Seal and place in refrigerator for 2-4 hours.
Meanwhile, mix all the ingredients for the sauce in a small bowl until well combined. Cover and refrigerate until ready to use.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the pork over direct heat and grill 4-6 minutes per side or until they reach an internal temperature of 145 degrees. Remove from grill and allow to rest 3-5 minutes. Serve with sauce and enjoy!
One Year Ago: Spicy Grilled Tilapia Sandwiches w/Chimichurri Mayo
Two Years Ago: Beef Short Ribs with Grilled Baby Bok Choy
Three Years Ago: Oven Baked Fish and Chips
Since Monday's theme was all about simple recipes, I figured I would stick with that through the week. This is another very easy recipe and if you leave out the sauce (although I don't know why you would) it only uses three ingredients. Okay, okay, I lied, because you have many more ingredients in the seafood dry rub, BUT, if you made that in advance when using it on it's on in another mean.. AND, you have some leftover, it truly is only one ingredient :) And let's say you don't have the dry rub or don't want to use it... that's perfectly okay. Use your favorite seasoning on this and viola! A simple dinner is created!
Grilled Salmon
Inspired by Larry, Big Dude's Eclectic Ramblings
- Serves 1 -
Printable Recipe
Ingredients:
1 6oz piece of salmon
1/2 - 1 teaspoon homemade seafood dry rub
1 1/2 Tablespoons mayonnaise
For the sauce -
2 Tablespoons mayonnaise
1 teaspoon lemon juice
1/4 teaspoon dill
1/4 teaspoon Italian seasoning
salt and pepper, to taste
Directions:
Preheat grill to 350 degrees F. Tear a large piece of aluminum foil and spray with non-stick cooking spray. Place the salmon on the foil skin side down. Sprinkle the dry rub evenly over the fish and then smear on mayonnaise. Fold sides of foil together forming a packet around the fish. Grill 10-15 minutes or until the fish flakes evenly with a fork. You'll want to rotate the packet at least once during the cooking time. Carefully remove from grill and allow to rest 3 minutes.
Mix all the ingredients for the sauce together in a small bowl. Season with salt and pepper. Serve along side salmon and enjoy!
One Year Ago: Grilled Tilapia with Chimichurri Mayo
Two Years Ago: Grilled Shrimp and Mini Peppers with Benihana Sauce
Three Years Ago: Lemon and Oregano Rubbed Grilled Chicken
This has to be one of the easiest recipes I have come up with... EVER! I mean, three ingredients? Doesn't get much easier than that!! I know I keep saying I just haven't had much motivation and/or inspiration in the kitchen lately, so I've just been going with it. And this, was just one of those go with it nights. I had something completely different planned, but just didn't feel like putting the time or effort into it... soooooo, I grabbed two of my favorite ingredients, mixed them together and came up with a pretty darn good idea, if I do say so myself :)
Grilled Chicken with Sweet and Spicy Chili Glaze
Created by Jenn's Food Journey
- Serves 2 -
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
1/4 cup sweet chili sauce
2 Tablespoons Sriracha chili sauce
Directions:
Mix together the sweet chili sauce and Sriracha until well combined. Remove half of the mixture and set aside. Place the chicken in a resealable bag and pour the remaining marinade over it. Seal bag and refrigerate for at least two hours.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place chicken over fire and brush the top side with reserved chili sauce. Grill 8-9 minutes, then flip chicken over. Brush top side with chili sauce and continue to grill another 8-10 minutes or until the chicken has reached an internal temperature of 165 degrees F. Give the chicken another brush with sauce on both sides and remove from grill. Allow to rest 3-5 minutes before serving. Enjoy!
One Year Ago: Korean Beef Stir Fry
Two Years Ago: Carolina Style Barbecue Chicken
Three Years Ago: Catfish with Curry Crumb Topping
Most of you may have figured out that I am a mayo based sort of sauce girl. I have always loved mayo and it has carried on through the years. Although I know its not the best thing for you, I really don't care (obviously) :). One of the best sauces I think I found over the course of the last few years is Alabama barbecue sauce. It's just so incredibly good and there are different ways of making it too.. which makes it versatile and gives it yet another point in my book! So, of course, when I saw this recipe for pizza using a version of it as the sauce ... well, I knew I needed to try it. And let me just say, I loved it so much, I might just give up red sauce on pizza completely!!!
Grilled Chicken Pizza with Alabama White Sauce
Adapted from Grilling.com
Printable Recipe
Ingredients:
1 Mama Mia's thin pizza crust (or any store bought or homemade crust/dough)
1 large chicken breast, grilled and diced
1 cup cherry tomatoes, chopped
1-2 cups shredded mozzarella cheese
fresh chopped basil (optional)
For the Alabama White Sauce -
1/2 cup mayonnaise
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 Tablespoons grated parmesan cheese
1 Tablespoon white wine vinegar
1/2 teaspoon granulated sugar
Directions:
Mix together all the ingredients for the sauce until well combined; set aside.
Preheat grill to 400 degrees F. Brush olive oil on both sides of the pizza crust. Place the crust top side down on the grill and grill for 2-3 minutes. The crust should just start to brown. Carefully remove from grill and flip over. Spread the sauce on the cooked side of the crust and top with chicken, tomatoes and then cheese. Place back on the grill and grill for 2-3 minutes. Move pizza to indirect heat and finish grilling another 4-5 minutes or until the cheese has melted and is nice and bubbly. Carefully remove from grill and allow to cool. Add chopped basil, slice and serve. Enjoy!
One Year Ago: Chipotle Chicken Taco Salad
Two Years Ago: Grilled Shrimp with Mango and Chiles
Three Years Ago: Nutella and Peanut Butter Brownies
This is a simple, yet tasty little side dish, that comes with a delicious little sauce... but you'd knew I'd say that, didn't you? Don't worry if you don't want to grill these, you can easily throw them in a pan and bake them. Actually, you might get a little more crispiness to the potatoes by baking them. And my suggestion... bake at 400-450 degrees F for the best results - and don't forget to flip them too so you both sides get nice and brown. Either way you decide to cook them, they'll turn out to be a side dish the whole family will love!
Grilled Lemon Pepper Potatoes with Sour Cream and Chive Sauce
Adapted from Food Network Magazine
Printable Recipe
Ingredients:
1 lbs yellow or red baby potatoes
1- 2 Tablespoons olive oil
lemon pepper seasoning
1/4 cup sour cream
1 teaspoon lemon juice
2-3 teaspoons chopped chives
salt and pepper
pinch of sugar
Directions:
Slice potatoes in half or quarter. (before I seasoned the potatoes, I put them in a bowl with a tablespoon of water, covered them with plastic and microwaved them for about 2-3 minutes...just to get the cooking processes started - takes less time on the grill that way) Toss with olive oil and season liberally with lemon pepper seasoning. Place on sheet of heavy duty foil; fold into a packet and crimp to seal. Place on preheated 350 degree grill and grill for 15 minutes, flipping once.
Meanwhile, in a small bowl, mix together the sour cream, lemon juice and chives together. Stir in a pinch of sugar. Season with salt and pepper. Cover and refrigerate until ready to use.
Remove potatoes from grill and carefully open the foil packet. Season potatoes with salt. Serve with sauce and enjoy!
One Year Ago: Spicy Caesar Dressing
Two Years Ago: Maid-Rite Sandwiches
Three Years Ago: Moroccan Spiced Grilled Chicken
This is one of those recipes I have been wanting to try for a while now, but for some reason, got lost in the shuffle. With me being on a major avocado kick lately, it of course, found it's way to the front line and as always, I'm so glad I finally made it. Honestly, I could eat the salsa all by itself and be happy, but the pork does add a little something to it, for sure!! :) Not a pork fan? No problem, this would go great with chicken or fish too. Heck, try it with steak.. I bet it would be perfect with just about anything!!
Ancho Chili Rubbed Pork Chops with Avocado Salsa
Adapted from Life's Ambrosia
Printable Recipe
Ingredients:
1 Avocado, pitted, removed from skin and diced
12 cherry tomatoes, quartered
the zest and juice from 1 lime
1 Tablespoon fresh chopped Basil
1 teaspoon ancho chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon cumin
1/8 teaspoon garlic powder
1/2 teaspoon dried oregano
olive oil
2-4 boneless pork loin chops
Directions:
Combine diced avocado, tomato, lime juice and basil in a bowl. Gently stir to combine. Cover and refrigerate for 30 minutes.
In another bowl, combine chili powder, salt, cayenne, cumin, garlic powder and oregano. Place pork chops on a plate and drizzle with olive oil on both sides. Sprinkle both sides with the spice mixture, cover and let sit for 1 hour in the refrigerator. Remove pork 10 minutes before grilling and allow to sit at room temperature.
Preheat grill to 375 degrees. Clean and oil grill grates. Place the pork over direct heat and grill 4-8 minutes per side or until the pork reaches an internal temperature of 145 degrees F. Remove and allow to rest for 3 minutes.
Place pork on plate and top with salsa. Serve immediately and enjoy!
One Year Ago: Grilled Chicken Breasts with Grapefruit Glaze
Two Years Ago: BLT Pizza
Three Years Ago: Baked Catfish with Firecracker Sauce
So, I took Thursday and Friday off of last week. No real reason other than to take care of somethings I have been putting off and to use up some vacation that I have coming to me. The downside to this... having four days makes it even harder to go back to work today!! BUT alas... I'm not rich and this blog does not bring me any money, so I off I must go :) At least I can send us all off to work today with a fantastic new recipe. This dry rub recipe is simple, very delicious and uses dry herbs and spices most of us have on hand already. And we all know how I like to just open the pantry or spice cabinet and come up with something special for dinner!
Grilled Chicken with Dry Herb Rub
Adapted from Williams-Sonoma
Printable Recipe
Ingredients:
1/2 teaspoon sweet paprika
1 teaspoon dried sage
1/2 teaspoon dried rosemary
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 boneless, skinless chicken breast and 2 boneless, skinless chicken thighs
For the sauce -
3 Tablespoons mayonnaise
1/2 teaspoon Dijon
1 1/2 teaspoons lemon juice
1 teaspoon of above mixture
Directions:
In a small bowl, mix together the first 7 ingredients until well combined. Remove 1 teaspoon of the mixture and set aside. Rinse chicken and pat dry with a paper towel. Sprinkle the season evenly over each side of each piece of fish, place on a plate or platter and cover with plastic wrap. Let sit in refrigerator for at least 1 hour (I let mine sit for 2 hours).
Meanwhile, mix all the ingredients together for the sauce until well combined. Cover and refrigerate until ready to use.
Preheat grill to 375 degrees F. Clean and Oil grill grates. Place the chicken over direct heat and grill for 8-10 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F. Remove from grill and allow to rest for 3-5 minutes before serving. Serve with sauce and enjoy!
One Year Ago: Berber-Spiced Chicken w/Spicy Lemon and Paprika Aioli
Two Years Ago: Terrific Man Tacos - Chorizo Style
Three Years Ago: Spicy Thai Pork Chops with Coconut Rice
This is such a simple pasta dish and so similar to others I have posted that I almost didn't post it.... BUT.. I've been in a cooking slump lately, so if I didn't post it, I probably wouldn't have anything to post today... soooooo, this is what you get :)
Now you could easily make your own pesto... it would probably be tons better that way anyway, but I was lazy.... and my basil plant isn't THAT big yet, so had I made my own pesto, it would have used all the leaves, and we don't want that, so prepared, store bought was the way to go for me. And as I state in the recipe, quantities of ingredients are really by taste and how it looks. You want it to be a tiny bit creamy, it shouldn't be a runny sauce - unless you want it to be that is!
Penne and Chicken with Creamy Pesto Sauce
Adapted from My Recipes.com
Printable Recipe
Ingredients:
8-10 oz penne pasta
1 large boneless, skinless chicken breast, cooked and cut into bite size pieces
1/4-1/2 cup prepared pesto (depends on your taste, I used about 1/3 cup)
2-4 Tablespoons half and half or heavy cream
3/4 cup chopped cherry tomatoes
Fresh chopped basil - optional
Salt and Pepper, to taste
Directions:
Cook the pasta according to package directions; drain well. Put pasta back in pot and add the chicken. Stir in pesto. Add the half and half or cream until the pasta is no longer dry and you have a creamy texture. Stir in the cherry tomatoes and season with salt and pepper to taste. Serve in bowls or on plates and top with fresh chopped basil if desired. Enjoy!
One Year Ago: Grilled Hoisin Shrimp
Two Years Ago: BLT Scrambled Eggs
Three Years Ago: Grilled Chicken Sandwich w/Roasted Red Pepper & Goat Cheese Spread
Hope everyone had a nice long Labor day weekend! I know we did. We didn't do much, but hey, sometimes those are actually the very best weekends!!
While the mango sauce part of this recipe might not look the greatest... it gave me visions of baby food actually... it tastes amazing. Simple, sweet and spicy. The perfect sauce in my book! And the chicken? Well, the chicken was brined (or marinated) in buttermilk... one of the top three best things to let chicken marinate in for the juiciest outcome (in my book also). So of course, you are not going to be surprised when I say this chicken was DA-BOMB!!!
Buttermilk Brined Grilled Chicken with Spicy Mango Sauce
Adapted from Bobby Flay, Food Network
Printable Recipe
Ingredients:
2 boneless, skinless chicken breasts
1/2 cup buttermilk
2 Tablespoons hot sauce (I used Frank's)
1 teaspoon ancho chili powder
For the sauce -
1 very ripe Mango, peeled, pitted and chopped
1 Tablespoon Sriracha
1 1/2 teaspoon honey
Directions:
Mix together the buttermilk, hot sauce and ancho chili powder. Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Seal or cover and place in refrigerator for at least 4 hours.
To make the sauce, place all the ingredients in a food processor or blender and process until smooth. Remove half of the sauce and set aside for dipping. The other half will be for basting while grilling.
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard marinade. Place chicken directly over the fire and grill 7-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F. Baste with glaze at least once on each side while cooking. Remove and allow to rest for 5 minutes. Serve with reserved sauce. Enjoy!
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