Showing posts with label marinade. Show all posts
Broccoli, Grilled Pork Strips and Spaghetti!!!
Ingredients:
2 lbs of boneless pork loin - cut into strips
1 head of broccoli – cut into spears
5 cloves of garlic – chopped
1 box of your favorite spaghetti
Marinade for the Pork:
Juice of 1 lemon
1 tablespoon of vinegar
1 tablespoon of sugar
½ tsp. of salt
½ tsp. of black pepper
½ tsp. of ground cumin
Place pork pieces in the marinade and refrigerate for half an hour or more.
Heat a griddle with a drizzle of olive oil and place the pork pieces on the hot griddle to grill.
While grilling the pork prepare the spaghetti as directed. Place the broccoli in the spaghetti water about 3-4 minutes before the spaghetti is done.
Drain the broccoli and spaghetti and plate; top with the grilled pork.
Heat a small frying pan with a drizzle of olive oil. Add the chopped garlic, a few dashes of red pepper flakes. When the garlic is fragrant and slightly golden pour this over the plated broccoli, spaghetti and pork. Squeeze a ¼ of lemon over the top and toss.
This dish is easy and delicious.
With Love,
Catherine
xo
Oven Stuffer with Sausage Stuffing!!!
Ingredients:
7 lb. oven stuffer roaster
Marinade for Oven Stuffer:
¼ cup olive oil
1 tablespoon vinegar
2 tablespoons honey
Dashes of cumin
Dashes of ground thyme
Stuffing:
2 links sausage – open casing and remove sausage
2 cups fresh breadcrumbs or stuffing mix
3 stalks celery – chopped
1 medium red onion – chopped
4 cloves garlic – chopped
¼ cup wine
1 tablespoon butter
Drizzle of Olive oil
Preheat Oven 350 degrees:
Clean roaster and pat dry. Combine ingredients for the marinade and rub chicken with marinade.
Heat a large frying pan with a tablespoon of butter and a drizzle of olive oil. Add the garlic, celery, sausage and red onion and sauté until the onion is softened. Add the fresh breadcrumbs or stuffing mix and toss. Add the wine and toss again.
Loosen the skin on the roaster and stuff under the skin of the roaster.
Place roaster in the oven and bake 20 minutes per pound or until the juice on the thigh runs clear.
This is a delicious a festive way to serve a roaster!!
With Love,
Catherine
xo
Peaches & Pork!!
Ingredients:
3 lb. boneless pork loin – sliced thin
Pork Marinade:
1 bunch of fresh cilantro – chopped
5 cloves of garlic – chopped
Dashes of cumin
Dashes of paprika
Dashes of sea salt
Dashes of fresh ground black pepper
Juice of 2 limes
2 tablespoons wine
1 tablespoon sugar
2 vines ripe tomatoes – diced
A few drizzles of olive oil
Peach Marinade:
About 10 peaches – skinned and sliced
1 cup of wine
½ cup balsamic vinegar
Healthy bunch of fresh basil
1 red onion – sliced
2 inch piece of fresh ginger – grated
1 tablespoon of Tabasco
1 tablespoon of brown sugar
A few drizzles of olive oil
1 tablespoon of unsalted butter
Combine all of the ingredients for the pork marinade in a large bowl. Place the sliced pork in the bowl for at least 1 hour.
Heat a griddle and place the sliced pork on a hot griddle. Let the pork become golden on one side and the turn to finish grilling.
Combine all of the ingredients for the peaches in a bowl. Heat a large frying pan and place the peach mixture in the frying pan. Let simmer until the onions become slightly soft. Do Not Over Cook!!
Place the pork in a platter and garnish with the peaches.
This is a pretty presentation and delicious too!
Enjoy with Love,
Catherine
xo
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Peaches & Pork!!
Peaches & Pork!!