30 by 30: Grilling (Balsamic-Garlic Pork Tenderloin)

When I made my 30 by 30 list my husband had some ideas of what to put on it. This is one of his additions. My husband is a grill master and makes the most amazing food! I take care of the inside food and he takes care of the outside food. He loves grilling and wanted to share his knowledge with me.

The funny thing is with all I have accomplished in the kitchen I have NEVER cooked on a grill before. Not even hot dogs. It was definitely time to learn!

I started the fire, prepped the coals, and cooked the food. I made a pork tenderloin, baked potatoes, and campfire cones (chocolate chips, marshmallows, and graham cracker crumbs inside an ice cream cone). Everything turned out really good!

The pork tenderloin was AMAZING! Seriously one of the best tenderloins I have ever had. The balsamic and garlic was perfect. I was quite proud that I made such a wonderful meal outside and was even prouder that I was able to impress my grill master hubby!

Make this tenderloin... you won't be disappointed!

Balsamic-Garlic Crusted Pork Tenderloin

Recipe from Kitchen Confidante

4-5 garlic cloves, finely minced or crushed
2 tablespoons balsamic vinegar
2 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pork tenderloins (about 1¼ pounds each)
2 tablespoons canola oil (if preparing in oven)

Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl. Rub the paste all over pork. If you like or have the time, marinate overnight. If not, no worries, it will still be great!

Grill preparation:

Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.

Oven preparation:

Preheat oven to 400 degrees.

Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.

Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.



Honey Pineapple Pork Chops

It's been in the mid 70s - low 80s here in El Paso for a while now (minus a few cold days earlier this week) and we have been taking advantage of the nice weather and have been grilling a lot! These pork chops were delicious and you can NEVER go wrong with grilled pineapple! A winning combination for sure!

Enjoy!

Honey Pineapple Pork Chops

Recipe slightly adapted from Mommy I'm Hungry



4 pork chops

8 oz can sliced pineapple & juice

1/3 Cup honey

1 TBSP mustard

1/2 tsp. salt
1/8 tsp. pepper

Prepare marinade, using pineapple juice, combine with honey, mustard, salt, and pepper. Mix well. Add pork chops to the marinade, and allow to sit for 30 minutes, turning to coat. Grill chops about 4-6 minutes on each side. Add pineapple slices to grill in the last 5 minutes.

Honey Lime Drumsticks

These drumsticks were beyond easy to throw together and were incredibly delicious!

Honey Lime Drumsticks
Recipe from Pillsbury

8 chicken drumsticks
2 tsp garlic-pepper blend
3 TBSP honey
3 TBSP lime juice
2 TBSP chopped cilantro

Sprinkle chicken with garlic-pepper blend.

In a small bowl, combine honey and lime juice; set aside.

Grill chicken until done or bake at 450 for 35-45 minutes. Baste with honey lime mixture during last 10 minutes of cooking.

Sprinkle with cilantro before serving.

Grilled Bacon Wrapped Chicken

This is one of the BEST grilled chicken recipes that I have ever had! Seriously... fire up the grill and make this tonight!!!!

Bacon Wrapped Chicken

Adapted from Serious Barbecue

Marinade:

1/2 cup olive oil

2 TBSP oregano

2 TBSP black pepper

2 TBSP garlic salt

2 TBSP paprika

20 garlic cloves, minced

Juice of 4 lemons

4 chicken breasts

1 lb bacon

Glaze:

1/2 cup brown sugar

Juice of 2 lemons

Combine marinade ingredients in ziploc bag. Add chicken and marinate for at least 2 hours or up to 24.

Remove chicken from marinade and wrap in bacon. Wrap each bacon wrapped chicken breast tightly in saran wrap. Place chicken breasts in 9x13 pan and fill pan with 1/2"water. Bake chicken at 250 for 50 minutes. Remove chicken from oven and unwrap.

Place chicken over direct heat on grill for 5 minutes on each side. Remove to indirect heat, baste with glaze, and continue cooking until chicken is done.

Balsamic Honey Chicken Kabobs

A perfect chicken recipe for those summer BBQs! So good!

Balsamic Honey Chicken Kabobs
Recipe from Changeable Table


1 lb chicken
2 TBSP balsamic vinegar
2 TBSP worcestershire sauce
1-2 tsp onion powder (or salt)
2 TBSP honey, warmed for easier blending
1 tsp pepper
2 garlic cloves, minced
1 tsp fresh grated ginger root
1 TBSP oil
Sesame Seeds



Cut chicken into bite-sized pieces and put into ziploc bag. Combine balsamic vinegar through oil and put in bag with the chicken. Marinate for 2 hours.


Remove chicken from marinade and skewer. Grill until done. Brush with additional honey and sprinkle with sesame seeds.

Huli-Huli Chicken

I have been making this chicken for years and have always done it in the oven. I don't know why I never passed it over to Nathan to grill but the other night I finally did. While it is fantastic in the oven, it takes on a whole new life on the grill.

Whether you make this in the oven or on the grill, I hope you'll give it a try... It's a winner!

Huli-Huli Chicken

1/3 cup ketchup
1/3 cup soy sauce
1/2 cup brown sugar
3 TBSP sherry
1 tsp fresh ginger root
2 cloves garlic, minced
chicken pieces

Mix all ingredients (minus chicken). Broil or grill chicken 6-8 minutes on each side. Baste chicken with sauce and continue to broil or grill until done.

Chicken Teriyaki Burgers

Here is a delicious "burger" alternative if you are looking for something a little different than the normal beef pattie. The chicken is marinated in teriyaki sauce and then grilled along with some slices of pineapple. Layer it all on a bun with tomato and lettuce and you are in chicken burger heaven!

Hope everyone has a wonderful day!

Chicken Teriyaki Burgers
Recipe from Hold the Onions

4 chicken breasts
1 C. teriyaki sauce
4 slices pineapple
4 slices tomato
4 leaves lettuce
4 T. mayonnaise

Marinate the chicken in the teriyaki sauce in the fridge for a few hours. Grill the chicken and pineapple. Assemble sandwiches.

Nathan's Burgers

I've said it a million times before but my husband knows his way around a grill. Chicken, ribs, pork chops, burgers... You name it and it is GOOD! These burgers are amazing and I stuffed myself silly trying to finish one. These burgers have sauteed onions, bacon, and melted muenster cheese. A-MAZ-ING!

Nathan's Burgers

Makes 4 1/4 lb burgers

1 lb ground beef

1 TBSP worcestershire sauce

1 TBSP water

1 egg

Flour mixed with chili powder, paprika, and pepper

Mix beef through egg together and form 4 patties. Coat patties with flour mixture. Set aside and make onion mixture.

Sauteed Onions

1 red onion, sliced into 1/4" rings

2 TBSP vegetable oil

3 TBSP butter

1 1/2 tsp crushed red pepper flakes

Pinch of thyme

Black pepper

2 cloves garlic

In a cast iron skillet on the grill, saute onion in vegetable oil for about 5 minutes. Add remaining ingredients and cook until onions darken and are soft.

Remove majority of onions and set aside. Cook burgers in cast iron skillet (leave onion juices in pan) 5-8 minutes per side. Remove from skillet and cook on grill until done.

Add sliced cheese, bacon, and onions. Enjoy!

Root Beer BBQ Chicken

One of the things we love about living in El Paso is being able to grill year round. Nathan loves to grill and does it a few times a week. I usually mix up the marinades/sauces and he cooks all the food. We make a good team and he is a grill master. Everything is always so moist and cooked perfectly.

This root beer chicken is fantastic! The chicken is marinated in a mustard/root beer mixture and then is basted with a root beer BBQ sauce during cooking. It was so fantastic! We will definately be making this one again!

Root Beer BBQ Chicken
Recipe from Prudence Pennywise

2 cans root beer, divided use
1/2 cup smoky barbecue sauce
1/2 cup Dijon mustard, plus 1/4 cup more for marinade
brown sugar, if needed
1 lb. boneless, skinless chicken (I used thighs)
1 teaspoon each salt and pepper
1 tablespoon each paprika and garlic powder
2 tablespoons olive oil

In a small saucepan, boil one can root beer until thick and syrupy, about 30 minutes. Stir in 1/2 cup each smoky barbecue sauce and 1/2 cup Dijon. Taste this sauce and add brown sugar if the sauce needs a little sweetness. (Notes: you should have plenty of extra sauce for dipping-just reserve half of it before spreading it on the chicken.)

Meanwhile, smear chicken with Dijon. Sprinkle with salt, pepper, paprika and garlic powder; drizzle with olive oil. Place in zip top bag. Pour root beer over chicken, cover and marinate for at least 30 minutes and up to 24 hours.

Grill or broil chicken  until outside is nicely browned and inside is no longer pink. Baste with BBQ sauce while cooking.

Grilled Pork Tenderloin

I won't go on and on about my love for pork tenderloin. I say it so much that I am becoming a little like a broken record. I will say here is another fantastic pork tenderloin recipe that my hubby so sweetly grilled up for dinner. Delicious, delicious, delicious!

Pork Tenderloin
Smoky Mountain Cafe

2 TBSP grill seasoning
2 TBSP honey
1/4 cup soy sauce
2 tsp sesame oil
1/4 tsp red pepper flakes
2 green onions, chopped
2 cloves garlic, minced
Drizzle of vegetable oil
Pork tenderloin

Combine marinade ingredients and place in ziploc bag with meat. Marinate for at least an hour. Grill until cooked through.

Grilled Chicken Pita Salad

Delicious and quick summer salad. YUM!

Grilled Chicken Pita Salad

Dressing:

2 TBSP lemon juice

1/3 cup olive oil

1 TBSP oregano

1/2 tsp pepper

Salad:

Grilled Chicken Breasts

Grilled Asparagus

Feta Cheese

Grape Tomatoes

Olives

Grilled Pita Bread, cut into chunks

Salad Greens

Mix together dressing ingredients. Assemble salad and drizzle with dressing.

Lemon Garlic Chicken Kabobs and Homemade Tzatziki Sauce

Where to start with this meal? Oh my word... so delicious! The chicken was awesome by itself but paired with the homemade tzatziki sauce... AMAZING! I will definately be making this over and over again!

Enjoy!

Lemon Garlic Chicken Kabobs

Recipe from Annie Eats

Ingredients:
3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic, minced or pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
½ tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into ¾-inch pieces

Directions:
In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.

Prepare a medium fire in a grill. If using wooden skewers, soak them in water for at least 20 minutes before use.

Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.

Homemade Tzatziki Sauce
Recipe from Kayln's Kitchen

3 cups Greek Yogurt
Juice of one lemon (about 3 T)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 T kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Southwest Steak and Pasta Salad

To me, this is a perfect summer meal. It has all the makings of a big heavy dinner, but it is light and yet still filling. Plus, there is minimal use of the stove. Nathan grilled up the steak outside while the kids were swimming in the pool and I boiled the noodles and cut up the veggies inside. Super simple, super delicious, and super summery! FYI... totally great as lunch leftovers the next day!

Enjoy!

Southwest Steak and Pasta Salad

Dressing:

2 TBSP mayonnaise

1/4 cup sherry vinegar

2 TBSP olive oil

3/4 tsp salt

3/4 tsp dried oregano

1/2 tsp cumin

1/4 tsp cayenne pepper

Steak:

1 lb flank steak

1/2 tsp chili powder

1/4 tsp salt

Salad:

8 oz linguine, cooked and cooled

1 1/2 cups grape tomatoes, cut in half

1 medium sweet onion, thinly sliced

1 cup corn kernels

1/2 cup chopped cilantro

Salad greens

In a large bowl, whisk together dressing ingredients; set aside.

Season steak with chili powder and salt; grill until done. Let rest 10 minutes before slicing.

Add linguine, tomatoes, onion, corn, and cilantro to dressing; mix well. Serve with sliced steak over salad greens.

Grilled Pork Chops & Birthday Goodies

Where do I start with these pork chops? They are probably the best pork chops I have ever eaten! I have to give some credit to Nathan who grilled them for me because they were cooked perfectly. The marinade made the chops so flavorful and the dollop of garlic butter put them over the top. We will definately be making these again!

On Saturday, we celebrated Anya's 5th birthday. I wanted to share two pictures with you; one of the cake and one of a butterfly cookie I made. Every year I make sugar cookies for Anya's party. I always make a number for her age and then one other shape that goes along with the theme of the party. So this year we had 5's and butterflies. I am quite proud of how they turned out and the guests (and, more importantly, Anya) loved them!

Enjoy!

Grilled Pork Chops

1/4 cup water

1/4 cup vegetable oil

1/3 cup soy sauce

Zest of 1 lemon

1 TBSP pepper

2 cloves garlic, minced

4 bone in pork chops

Mix marinade ingredients in ziploc bag; add chops. Marinate at least 2 hours.

Remove chops from marinade and grill until done.

Serve with garlic butter.

*For garlic butter, I mash 1-2 cloves of garlic in with about 4 TBSP butter. You could add more garlic according to your tastes.

Grilled Ribeyes

You all might get tired of hearing me say this, but I LOVE that we are now able to grill at least once a week. Nathan is actually way more excited about this than I am (he spent 5 hours smoking ribs over the weekend - that post will come soon). I should start making him write up the posts for all the grilling recipes! ;)

This ribeye is probably one of the best steaks I have ever had. So juicy and delicious. We will definately be making this again and I can't wait!

Enjoy!

Worcesterishire Marinated and Glazed Rib Eye Steaks

Serious Barbecue by Adam Perry Lang (some items changed)

Marinade

1 TBSP crushed red pepper flakes

1 TBSP boiling water

1 cup extra virgin olive oil

20 garlic cloves, peeled and thinly sliced

1/4 cup worcestershire sauce

2 TBSP packed brown sugar

1 TBSP dried rosemary

1 TBSP dried thyme

Seasoning Blend

2 TBSP garlic salt

2 TBSP lemon pepper

2 TBSP black pepper

2 TBSP chili powder

Glaze

1/2 cup worcestershire sauce

1/2 cup brown sugar

4 TBSP unsalted butter, melted

Compound Butter

1 lb butter, softened

1/4 cup chopped parsley

2 TBSP chopped shallots

1 garlic clove, minced

Zest of 1 lemon

2 tsp pepper

2 tsp salt

8 rib eye steaks, about 14 oz each

1/4 cup vegetable oil

1. Mix all ingredients for compound butter; refrigerate until needed.

2. Place pepper flakes in small bowl and pour boiling water over them. Allow to sit for 1-2 minutes to rehydrate the flakes. Combine remaining marinade ingredients including pepper flakes and water. Place steaks in ziploc bag and cover with marinade. Refrigerate at least 2 hours, but preferably up to 24.

3. Combine all seasoning blend ingredients.

4. Combine glaze ingredients; pour into a large baking dish.

5. Remove steaks from bag and lightly pat dry. Generously season both sides of steak with seasoning blend. Using your hands or a brush, lightly coat steaks with vegetable oil.

6. Place steaks on grill, 2 minutes each side, until they have a light char. Brush steaks generously on both sides with compound butter.

7. During last 2-3 minutes of cooking, dip each steak in the glaze and return to grill to finish cooking.

8. Remove steaks from grill, brush with compound butter, and let rest for 5 minutes.