Honey Marinade - (chicken / pork)

 

In a small bowl, whisk together 2 Tablespoons Dijon mustard and 1/4 cup each honey, Red-wine vinegar, and extra-virgin olive oil.  Season with ground pepper.

To store, refrigerate up to 3 weeks.

Pour marinade over 6 pork chops, OR 4 chicken breasts.  Refrgerate 1 hour or up to 3 hours, before grilling, baking or panfrying.  

Makes 3/4 cup

Other ideas:

drizzle over salad greens such as arugula or watercress

add to shredded red or green cabbage for a sweet-and-sou slaw

Toss with steamed cauliflower or broccoli

Marinate firm tofu before baking or grilling

a yummy honey garlic alternative here looks bomb too 

• Can I marinate the pork chops for less than or longer than the suggested 4-8 hours? Yes. For best flavor we recommend marinating pork chops for 4-8 hours, which allows the flavors to really come together and be absorbed into the pork. But if you’re short on time you could marinate the pork chops for only a quick 30 minutes. On the other end of the time range, we wouldn’t recommend longer than 10 hours of marinating.
• What is the secret to making tender pork chops? The key to a juicy pork chop is to not overcook it. Whole muscle cuts of pork – such as the tenderloin and pork chop – should be cooked to an internal temperature of 145℉.  People tend to overcook pork, which leaves it dry, tasteless, and tough. Cooking pork to 145℉ will leave it tender, juicy, and delicious. Also, marinating helps to tenderize pork chops.
• How should I store leftovers? Store leftover grilled pork chops in an airtight container in the refrigerator for up to 3 days.

Bacon Wrapped Barbecue Chicken and Pineapple Skewers

Chelsea and Dan made these the other Sunday and they were delicious!

2 pounds boneless skinless chicken breasts cut into 1 ½ inch pieces

1 - 2 pounds bacon

About ¼ cup brown sugar

1 ½ - 2 cups barbecue sauce – mixing KC Masterpiece and Sweet Baby Ray’s is yummy.  Set aside ½ cup for brushing on during grilling

1 large pineapple cut into chunks 

Combine chicken pieces with barbecue sauce and marinade for 2-3hours (this step can be omitted if pressed for time, but add some extra barbecue sauce while grilling)

 Lay out bacon strips on a cookie cooling rack and place rack in a regular cookie sheet (so the bacon grease will drip into cookie sheet) brush each strip with the brown sugar and bake at 400 degrees for about 5 minutes just enough to make sure the brown sugar cooks into the bacon. This step is important for wrapping the chicken and getting crispy on the grill. 

Let bacon cool enough to handle and wrap bacon strip around each chicken piece and skewer. Then thread pineapple and bacon-wrapped chicken. I like to alternate pineapple chunk, bacon wrapped chicken, in a pattern until skewer is filled to my liking.

Grill kabobs until chicken reaches 155-160 degrees F. Slather remaining barbecue sauce onto bacon-wrapped chicken when they are nearly cooked.

Serve with a green salad with avocado, tomatoes, cucumbers and croutons.  Enjoy!

Grilled Garlic Cajun Shrimp and Pineapple Skewers

Another winning summer recipe from Chelsea.

For marinade:

½ cup unsalted butter

4 cloves of garlic, minced

1 T. McCormick Perfect Pinch Cajun Spice (process light heat; it's not spicy, but it gives great flavor)

1/2 tsp salt - omit if using salted butter

1 T. lemon juice

Other ingredients:

2 lbs. large tail-on pre-cooked peeled and de-veined shrimp (phew that was wordy!) Usually 20-25 count. (I get mine already pre-cooked and de-veined, etc from the butcher. You can do uncooked but pre-cooked grills and preps faster and I'm all about quick meals ha!)

1 large pineapple cubed into 2 in cubes

Combine all marinade ingredients in a saucepan and bring to a simmer. Once heated and butter is melted remove from heat and pour half of marinade into a bowl - you'll brush on half the marinade now and brush on remaining marinade while grilling and after.

Thread a shrimp then a pineapple cube alternating until skewer is filled.  I use metal skewers instead of wood because I don't like taking the time to soak the wood ones - again easy prep. Once skewers are filled lay them out on a baking tray.

Brush one side of the skewered shrimp (shrimp only not the pineapple) and place in the fridge for 2 minutes until butter marinade firms up, then flip over and marinade the other side, again placing in fridge until marinade firms. 

Place skewers on the grill with lid on 2-5minutes per side until heated through (and no longer transparent if working with uncooked shrimp) with some nice grill marks. Brush on remaining marinade while shrimp is grilling and use any leftover and brush again once taken off the grill. Be careful not to overcook or they will become rubbery. 

Serve with Caesar salad, watermelon, and breadsticks. Enjoy!!!