Grilled Pork Tenderloins
1/3 cup honey
4 teaspoons ketchup
1/3 cup reduced sodium soy sauce
1/2 teaspoon onion powder
1/3 cup teriyaki sauce
1/2 teaspoon cinnamon
3 tablespoons brown sugar
1/4 teaspoon cayenne pepper
1 tablespoon minced fresh ginger root
2 pork tenderloins (about 1 pound each)
3 garlic cloves, minced
Hot cooked rice
Combine all ingredients except pork and rice. Pour half of the marinade into a large resealable plastic bag; add tenderloins. Seal bag and turn to coat; refrigerate 8 hours or overnight, turning occasionally. Cover and refrigerate the remaining marinade.
Drain and discard the marinade from the meat. Grill it, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145º, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. 8 servings
Sweet-and-Sour Chicken Packets
2 boneless skinless chicken breasts
1/4 cup sweet-and-sour sauce
1 can (8 oz.) pineapple chunks, drained
1/2 medium bell pepper, cut into strips
1/4 small onion, cut into small wedges
1/4 cup chow mein noodles, if desired
Heat grill. Cut two 18×12-inch pieces of heavy-duty foil. Spray with cooking spray. Place 1 chicken breast on one side of each foil piece. Top each with l tablespoon sweet-and-sour sauce and half of the pineapple, bell pepper and onion. Top with remaining sauce. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2 inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets over medium heat 12 to 18 minutes or until juice of chicken is clear when center of thickest part is cut (170º). Place packets on plates. Cut large X across top of each packet; fold back foil. Top each with noodles. 2 servings.
Spicy Hash Brown Waffles with Fried Eggs
5 large eggs
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1 3/4 cup refrigerated shredded hash brown potatoes
1small onion, finely chopped
1/4 cup canned chopped
2 tablespoons salsa green chilies
2 tablespoons canola oil
1/2 cup shredded cheddar-Monterey Jack cheese
Optional Toppings: salsa, sour cream,
guacamole, minced fresh cilantro
Whisk one egg, salt, cumin, pepper and chili powder. Stir in potatoes, onion, green chilies and salsa. Bake in a preheated waffle iron coated with cooking spray until golden brown and potatoes are tender, 8-12 minutes.
In a large skillet, heat oil over medium high heat. Break remaining eggs, one at a time into pan. Reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Remove from the heat. Sprinkle with cheese; cover and let stand 3 minutes or until melted. Serve eggs with waffles and topping of your choice. Makes 4 servings.
Sweet-and-Sour Chicken Packets
2 boneless skinless chicken breasts
1/4 cup sweet-and-sour sauce
1 can (8 oz.) pineapple chunks, drained
1/2 medium bell pepper, cut into strips
1/4 small onion, cut into small wedges
1/4 cup chow mein noodles, if desired
Heat grill. Cut two 18×12-inch pieces of heavy-duty foil. Spray with cooking spray. Place 1 chicken breast on one side of each foil piece. Top each with l tablespoon sweet-and-sour sauce and half of the pineapple, bell pepper and onion. Top with remaining sauce. Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2 inch fold; fold again. Allow space on sides for circulation and expansion.
Cover and grill packets over medium heat 12 to 18 minutes or until juice of chicken is clear when center of thickest part is cut (170º). Place packets on plates. Cut large X across top of each packet; fold back foil. Top each with noodles. 2 servings.
Spicy Hash Brown Waffles with Fried Eggs
5 large eggs 1/4 cup canned chopped
1/2 teaspoon salt green chilies
1/2 teaspoon ground cumin 2 tablespoons salsa
1/2 teaspoon pepper 2 tablespoons canola oil
1/4 teaspoon chili powder 1/2 cup shredded cheddar-
1 3/4 cup refrigerated shredded Monterey Jack cheese
hash brown potatoes
1small onion, finely chopped
Optional Toppings: salsa, sour cream,
guacamole, minced fresh cilantro
Whisk one egg, salt, cumin, pepper and chili powder. Stir in potatoes, onion, green chilies and salsa. Bake in a preheated waffle iron coated with cooking spray until golden brown and potatoes are tender, 8-12 minutes.
In a large skillet, heat oil over medium high heat. Break remaining eggs, one at a time into pan. Reduce heat to low. Cook to desired doneness, turning after whites are set if desired. Remove from the heat. Sprinkle with cheese; cover and let stand 3 minutes or until melted. Serve eggs with waffles and topping of your choice. Makes 4 servings.
