I don't have a picture of this one...it's red sauce :) We had it on grilled chicken and it was just delicious. Tangy, sweet and, yummy.
1 can (12 oz.) can Dr. Pepper
1 cup crushed tomatoes
1/4 cup packed brown sugar
2 Tbsp. spicy brown mustard
1 Tbsp. orange juice
1 Tbsp. Worcestershire sauce
1 garlic clove minced
1/4 tsp. salt
1/8 tsp. pepper
In a small saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened, stirring occasionally. Refrigerate any leftovers.
How did I change it?
I used Grey Poupon instead of spicy brown mustard (that's all I had). I left out the orange juice because it sounded gross. Instead of minced garlic I added about 1/2 Tbsp. garlic powder.
Be careful when boiling the sauce, because of the carbonation of the soda, it will bubble over...I learned that the hard way.
Honey Spice-Rubbed Pork Tenderloin
1 large pork tenderloin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon dried thyme leaves
1 tablespoon honey
Brush 2 tablespoons of the dressing over pork. Mix dry ingredients; rub onto pork. Let stand 10 minutes or refrigerate up to 24 hours to marinate.
Preheat grill to medium heat. Place pork on grill; cover. Grill 20 minutes turning occasionally.
Mix remaining 2 tablespoons dressing and honey. Brush some of the honey mixture over the pork. Continue grilling 5-10 minutes; turning and brushing with honey mixture until pork is cooked through (160*F). Let stand; covered with foil for a few minutes before serving.
I used boneless pork chops. I let them sit for about 30 minutes in the marinade rub. I did put them on the grill and I did add the sauces at the end. I did not wrap them in foil and let htem sit before serving. They were quite yummy!
Katie's Made from Scratch Pasta Salad
This one I created all on my own, and when I create I don't use measurements...you have been warned :)1 small bag of curly garden noodles
sliced baby carrots
3 small heads of broccoli, chopped/sliced
1 can sliced black olives
2 handfuls shredded cheese
3/4 bottle of Brianna's Rich Poppy Seed Salad Dressing
I cooked the noodles according to the package for AL-dente, then I cooled them with water. I mixed everything together and viola!
Chinese Takeout-on-a-Stick
This one was good. I was worried about barbequing broccoli, but it turned out well. I would recommend cutting the red pepper in half though...it was a little spicy, but I loved it :)RECIPE:
Combine 3 tablespoons each reduced-sodium soy sauce and sesame oil. Stir in 4 teaspoons each brown sugar and minced fresh ginger root, 2 minced garlic cloves and 1/2 teaspoon crushed red pepper flakes. Set aside 3 tablespoons for basting. Add 1 pound cubed boneless skinless chicken breasts to remaining mixture; toss to coat. Thread chicken and 3 cups fresh broccoli florets onto four metal skewers. Grill covered over medium heat until chicken is no longer pink, turning occasionally; baste with reserved soy sauce mix during last 4 minutes of cooking. Makes 4 servings.
I did not have sesame oil, so I used veggie oil, and I do not have fresh ginger root so the powered stuff will have to do :) I was also concerned about barbequing fresh, uncooked broccoli, so I bought a fresh head and lightly steamed it before skewering it and grilling. I did not have enough sauce on reserve and I reserved about 1/4 cup, so I would recommend more sauce.
Lemon Sage Chicken
3 eggs, beaten
1/4 cup grated Parmesan and Romano cheese blend
1 tbsp minced parsley
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper
1/2 cup flour
2 tbsp olive oil
Sauce:
2 tbsp chopped shallots (I used onion and it was WAY too strong)
3 garlic cloves, minced
1/4 cup white wine (can substitute chicken broth)
4 1/2 tsp lemon juice
1 tbsp parsley
1 tsp dried sage
1 tsp grated lemon peel
1/2 cup heavy whipping cream
3 tbsp cold butter
1. Flatten chicken to 1/2 inch thickness. In a shallow bowl, combine the eggs, cheese and seasonings. Place flour in another shallow bowl. Coat chicken with flour, then dip in egg mixture.
2. In a large skillet, brown chicken in oil in batches. Transfer to a greased 15x10 inch baking pan. Bake, uncovered at 375* for 15-20 minutes or until a meat thermometer reader 170*.
3. In the drippings, saute shallot until tender. Add garlic; cook 1 minute longer. Add the wine, lemon juice, herbs, and lemon peel; cook over medium heat until liquid is reduced by half. Add cream and cook until thickened, stirring occasionally. Stir in butter until melted. Serve sauce over chicken.
How did I change it up?
I added onion instead of shallot..don't do that. It tastes weird! I also did not bake the chicken. I cooked it all in the pan. It was fine that way, and less to clean up :) I served this chicken over white rice, and it was pretty good. I think I will try it with shallots next time :)
Subscribe to:
Comments (Atom)