GRILLED PORK LOIN ROAST WITH ORANGE GLAZE
Prep Time: 15 Minutes
Cook Time: about 1 Hour
and 45 Minutes
Ready in: 2 Hours and
15 Minutes
Makes 6 to 8 servings
Ingredients:
6 pound bone in pork
loin roast
1 tablespoon dry mustard
salt
fresh ground pepper
Orange Glaze:
1/2 of a 6-oz. can frozen orange juice concentrate, thawed
1/2 cup honey
2 tablespoons steak sauce
1 orange, sliced (optional)
Directions:
1. Rub dry mustard into
pork loin roast and sprinkle with salt and ground pepper.
2. Make a drip pan of aluminum
foil about 1 and 1/2 inches deep and extending about 3 inches
on each side of roast; place under roast.
3. Preheat grill to medium heat.
4. Place on grill about 6 inches
above heat. Close hood of grill. Cook for 1 to 1 1/2 hours or
until meat thermometer registers 150 degrees F.
To Make Orange Glaze:
5. Combine orange juice concentrate, honey and steak sauce in
a small saucepan. Heat until bubbly, and brush on roast.
6 Grill an additional 20 minutes
or until meat thermometer registers 155 degrees F., basting often
with sauce.
7. Let roast stand for 10 to
15 minutes before carving to allow juices to set.
8. Garnish with orange slices,
if desired.
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for this recipe page.
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GROUND
BEEF AND WILD BROWN RICE SKILLET
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready in: 20 Minutes
Makes 4 servings
Ingredients:
1 1/2 lbs. lean ground
beef
1 medium red or green bell pepper
1 large clove garlic, crushed
1 Tbsp. chili powder
1/2 tsp. salt
3 cups cooked wild brown rice
1 cup frozen peas, defrosted
3/4 cup prepared salsa
grated cheddar cheese (optional)
tortilla chips (optional)
Directions:
1. Cook 3 cups of rice
according to package and let cool.
2. Cut pepper into 1/2 inch pieces
3. In a large nonstick skillet,
brown ground beef, bell pepper and garlic over medium heat 8
to 10 minutes or until beef is no longer pink, breaking up into
3/4-inch crumbles. Pour off drippings and add chili powder and
salt.
4. Add rice to skillet and mix
well. Continue cooking 2 minutes or until rice is hot, stirring
occasionally.
5. Stir in peas and salsa and
heat through.
6. Serve with grated cheddar
cheese and tortilla chips.
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for this recipe page. |
|
CHICKEN
CACCIATORE AND RICE
Prep Time:
10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Makes 6 to 8 servings
Ingredients:
6 boneless skinless chicken
breasts
2 tablespoons olive oil
1 clove garlic, minced
1 medium onion, chopped
2 tablespoons chopped green bell pepper
1 bay leaf
1/4 teaspoon basil
1/8 teaspoon freshly ground black pepper
4 fresh tomatoes, peeled and chopped
1/4 cup dry white table wine
1/4 teaspoon rosemary
1 package of white rice.
Directions:
1. Heat the olive oil
and garlic in large nonstick skillet over medium-high heat.
2. Add the chicken breasts and
brown on both sides. Set aside.
3. In the same skillet, add the
chopped onion and chopped green pepper and sauté until
tender. Pour off any excess fat.
4. Return the browned chicken
breasts to the skillet and add in all the remaining ingredients.
5. Cover the skillet and simmer
over low heat 30 minutes, or until chicken is tender. NOTE: Remove
bay leaf before serving.
6. Meanwhile, prepare white rice
as directed by package.
7. Serve chicken breasts over
the white rice.
Click HERE
for this recipe page.
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PAN-SEARED
DELMONICO STEAK
Prep Time: 10 Minutes
Cook Time: about 18 Minutes
Ready in: about 55 Minutes
WITH chilling time
Makes 4 servings
Ingredients:
4 Delmonico steaks cut
about 1 inch thick
1/4 teaspoon cracked black pepper
1/2 teaspoon salt
olive oil as needed
Butter mixture ingredients:
wax paper as needed
1/4 cup unsalted butter (Room Temperature)
1 clove garlic, finely minced
2 tablespoon lemon juice
1 teaspoon finely chopped fresh parsley
Directions:
1. In a small stainless
steel mixing bowl, combine and mix thoroughly the butter, parsley,
lemon juice and garlic.
2. On a piece of wax paper, form
the butter mixture above into a log shape.
3. Chill the butter mixture log
for one-half hour. After the butter mixture log has chilled,
slice it into 4 even pieces. Keep chilled to serve on top of
each steak.
4. Meanwhile, sprinkle each Delmonico
steak with the pepper and salt; then rub each steak with a small
amount of olive oil.
5. Pre-heat a non-stick heavy-duty
skillet over high heat; then place each steak in the skillet.
6. Uncovered, sear on one side
of the steak for 5 minutes then turn the steak over and sear
the other side for 3 minutes.
7. Reduce the heat and cook for
an additional 8 to 10 minutes or until the internal temperature
is 145 degrees F for medium doneness.
8, Serve each steak topped with
slice of the chilled butter mixture.
Click HERE
for this recipe page. |
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