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Balsamic Grilled Pork Tenderloin Recipe

Balsamic Grilled Pork Tenderloin
Pork tenderloin on the grill is great with this balsamic and Dijon marinade. The marinade for this recipe is a combination of a few simple ingredients such as honey, Dijon, vinegar, oil and seasonings. For the best flavor you will want the pork tenderloin to marinate for several hours to overnight. If you want you could also bake this in the oven and brush it with the marinade occasionally. I like to serve this recipe with flavored rice on the side. Enjoy.

Balsamic Grilled Pork Tenderloin
Balsamic Grilled Pork Tenderloin

Balsamic Grilled Pork Tenderloin

Yield: 4 Servings

Ingredients:

  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 small pork tenderloins

 

Directions:

  1. In a medium bowl combine honey, Dijon, vinegar, oil, garlic, salt and pepper. Mix well and pour into a large ziplock bag. Add the pork tenderloins. Seal the bag and shake a little to coat the pork with the marinade. Refrigerate for at least 2 hours to overnight.
  2. Heat an outdoor grill to medium-high heat. Remove the pork tenderloin from the marinade and place onto the grill. You can brush the pork tenderloin with the marinade in the bag while grilling. Turn every 5 minutes or until the pork has reached an internal temperature of 145 degrees F., about 18 minutes. 

 

Adapted from Family Food and Travel

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Chicago Char Dogs Recipe

Chicago Char Dogs
It turns out Chicago style hot dogs aren’t just boiled but they can be grilled as well. When they are grilled they are called Char Dogs. I have been to Chicago a few times but I have never tried the char dog before. The Char Dog is pretty much identical to the regular boiled Chicago dog but the difference is the hot dogs have an X shape cut into the ends and they are grilled. These hot dogs are topped with mustard, diced onion, tomato, pickle relish, dill pickle spears, celery salt and sport peppers. The bun that is to be used with these hot dogs is a poppy seed bun. There are not set ingredients amounts in this recipe, what is listed is simply what is required to make the Char Dogs. Enjoy.

Chicago Char Dogs
Chicago Char Dogs

Chicago Char Dogs

Ingredients:

  • All beef hot dogs
  • Poppy seed buns
  • Dill pickle spears
  • Tomato (halved and sliced thin)
  • Yellow mustard
  • Sweet pickle relish
  • Onion (diced)
  • Sport peppers
  • Celery salt

 

Directions:

  1. Cut a 1 inch deep X shape into the end of each hot dog.
  2. Heat an outdoor grill to medium heat. Add the hot dogs and grill until well browned on one side, about 2 minutes. Flip the dogs and grill until the cut ends are curling and the dogs are charred a bit.
  3. Put each grilled dog in a poppy seed bun, along with a pickle spear on one side and 2 tomato  slices on the other. Top with mustard, relish, onions, 2 sport peppers and some celery salt. 

 

Adapted from Dad Cooks Dinner

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Biscuits and Gravy Pot Pie Recipe

Biscuits and Gravy Pot Pie
Sausage gravy is great to serve over biscuits but why not take it to the next level and put it in a pot pie? It makes perfect sense. This recipe is easy to prepare and uses 2 premade pie crusts and homemade sausage gravy. The gravy is prepared on the stovetop and gets a lot of flavor from breakfast sausage, salt, pepper, and cayenne pepper. I like to serve this with breakfast items such as hash browns and scrambled eggs. Enjoy.

Biscuits and Gravy Pot Pie

Biscuits and Gravy Pot Pie

Yield: 6 Servings

Ingredients:

  • 2 (9 inch) premade pie crusts
  • 1 (12 ounce) package pork sausage (or maple flavored sausage)
  • 3 tablespoons butter
  • ¼ cup all-purpose flour
  • 3 cups milk
  • salt and pepper (to taste)
  • a dash of cayenne pepper

Directions:

  1. Heat a large deep skillet to medium high heat. Add sausage, and break up into small pieces with a metal spatula while cooking. Cook until sausage is evenly browned. Remove the sausage from the pan with a slotted spoon reserving the fat drippings in the pan. Set sausage pieces aside.
  2. Add butter to the pan and stir until melted. Add flour and stir until smooth. Reduce heat to medium and cook until light brown. Gradually whisk in milk, and cook until the mixture has thickened. Season with salt and pepper, and cayenne pepper and stir in cooked sausage. Reduce heat and simmer for 12 to 15 minutes. If the mixture becomes too thick, add a little more milk.
  3. Lightly grease a 9-inch pie dish. Press one crust onto the bottom and up the sides of the dish. Pour the sausage gravy over the crust. Top with the second crust and crimp the sides to seal.
  4. Bake according to the package directions for the pie crust. 

 

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Ham and Hash Brown Casserole Recipe

Ham and Hash Brown Casserole
With just a few simple ingredients you can easily prepare this delicious ham and hash brown casserole. This casserole can be served by itself for dinner or can be prepared for a side dish. Preparing this casserole is easy enough, ingredients such as ham, hash browns, sour cream and cream of chicken soup and mixed into a bowl and then placed into a baking dish. The casserole is then topped with additional cheese and baked to perfection in the oven. Enjoy.

Ham and Hash Brown Casserole
Ham and Hash Brown Casserole
Ham and Hash Brown Casserole

Ham and Hash Brown Casserole

Yield: 6 Servings

Ingredients:

  • 1 (30 ounce) bag of frozen shredded hash browns
  • 8 ounces sour cream
  • 2 cans cream of chicken soup (undiluted)
  • 1/2 cup butter (melted)
  • 1 lb. package of cubed ham
  • 2 cups shredded cheddar cheese (reserve 1/2 cup for topping)

 

Directions:

  1. Preheat the oven to 350 degrees F. In a large bowl combine hash browns, sour cream, chicken soup, melted butter, cubed ham and 1 ½ cups of cheese. Mix well and spread into a lightly greased 9×13 inch baking dish. Cover with the remaining ½ cup of cheddar cheese.
  2. Place into the oven and bake for 1 hour. 

 

Adapted from Written Reality

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