Yes, Time to get out that grill, eat good and have fun!
Grilled Pork Loin Chops
Recipe by: ScorpioGG "Tangy, a little sweet, very moist and very easy to prepare -- you're going to love these grilled chops. They turn out wonderfully tasty with an
awesome array of flavors. You might want to throw an extra chop on the grill for leftovers, because you will have a craving for it the next day -- guaranteed."
4 h 35 m 2 servings 429 cals
3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons Worcestershire sauce 2 teaspoons ketchup 1/2 teaspoon ground ginger 1/2 teaspoon onion powder 1/4 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 2 (6 ounce) thick-cut boneless pork loin chops Add all ingredients to list
Ready In 4 h 35 m (most of that is refrigeration time)
Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
Preheat an outdoor grill for medium heat, and lightly oil the grate.
Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5
minutes, stirring constantly; serve sauce with chops.
Teriyaki sauce can replace the Worcestershire sauce with equally great results.
If thick enough, the chops can be cut into kabob sizes and marinated in the fridge for about two hours. Put on skewers with veggies of choice, and turn and baste as needed on a medium-temperature grill until done.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 429 calories; 8.4 g fat; 49.3 g carbohydrates; 39.5 g protein; 98 mg cholesterol; 1726 mg sodium. This recipe was found on Allrecipes.com
Grilled Baked Potatoes
Recipe by: TODD SCHULTZ "I was tired of eating baked potatoes the old fashioned way with gobs of butter, so I created this simple recipe to put a little twist on them. My family and friends love them and I hope you do too."
30 m 6 servings 194 cals
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons dried rosemary salt to taste
Add all ingredients to list
Place the potatoes into a large pot with water to cover. Bring to a boil and cook over medium-high heat for about 10 minutes, or until tender.
Preheat the grill to medium-high heat. Drain potatoes and toss with olive oil, black pepper, rosemary and salt to taste.
Place the potatoes skin-side down over indirect heat on the grill and reserve liquid. Grill for about 15 minutes. Remove potatoes to a serving plate and sprinkle with the reserved olive oil mixture.
This recipe was found here on Allrecipes.com
Seedless Summer Salad
Recipe by: Katie "Removing the seeds from the tomatoes and cucumber keeps this simple salad crisp and fresh."
20 m 6 servings 93 cals
Per Serving: 194 calories; 4.7 g fat; 35.8 g carbohydrates; 3.4 g protein; 0 m
4 tomatoes, seeded and diced 1 cucumber, seeded and chopped 1 Granny Smith apple, cored and diced 1 (5 ounce) can tuna, drained and flaked
3 tablespoons prepared basil pesto
In a medium bowl, toss together the tomatoes, cucumber, apple and tuna. Stir in the basil pesto until everything is evenly coated. Serve immediately, or chill until serving.
Per Serving: 93 calories; 3.9 g fat; 7.8 g carbohydrates; 7.8 g protein; 9 mg cholesterol; 75 mg sodium.
This recipe found here on Allrceipes.com