4 pork chops (1″ thick, about 1 lb)
1/4 cup honey
2 T Dijon
1 T orange juice
1 t cider vinegar
1/2 t Worcestershire sauce
dash of onion powder
Remove fat from pork and mix the rest of the ingredients. You can marinate the pork in the sauce for a few hours or just use the sauce to brush on the pork chops while you’re grilling them.
1 chop – 235 calories, 8 g fat, 19 g carb, 22 g protein
I saw this recipe on Good Things Utah and didn’t think too much of it. They had the girl back on to do an ice cream recipe, and one of the hosts kept talking about how she had made this rice bowl after the last show and it was unbelievable. So I made it. And we think it’s pretty darn yummy, too. It goes together quite fast – don’t be intimidated by all the directions and sub-recipes below. I made half the dressing, and we had plenty of leftovers. I froze some chicken in the marinade for later, so it will be a quick dinner one night.
- 4 boneless, skinless chicken breasts
- 1 ½ C cilantro lime marinade, recipe below or bottled Cilantro lime rice, recipe below
- 1 C Mango salsa
- ¾ C Sour cream
- ½ C finely chopped cilantro
- 1 ½ C Shredded Pepper Jack Cheese
- Tomatillo Ranch Dressing, recipe below
- Extra cilantro and limes, for garnish
- Place chicken breasts in a re-sealable plastic bag. Add prepared marinade and mix to coat. Marinate for 4 hours to overnight.
- While chicken is marinating, prepare tomatillo ranch dressing and refrigerate for at least one hour before serving.
- 30 minutes before removing chicken from marinade, prepare cilantro lime rice as directed. Set aside for later use.
- Remove chicken from marinade and grill in skillet or on the grill. Allow to cool for 10 minutes then shred with fork.
- While chicken is cooking, mix sour cream and ½ C chopped cilantro together.
- To compile rice bowl, place desired amount of rice in an oven safe bowl. (Preferably the same bowl you’ll serve it in) Top rice with the following in this order: shredded chicken, cilantro sour cream, mango salsa, and finally shredded pepper jack cheese.
- Place rice bowl under the broiler just until cheese is melted and the dish is warmed through. Serve with a drizzle of the tomatillo ranch dressing, garnish with cilantro and lime then enjoy!
Cilantro Lime Marinade
- ¾ C vegetable oil
- Juice and zest of two limes
- 1 Tbs minced garlic
- 2 tsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- ½ C finely chopped cilantro
- Add all ingredients except oil to a food processor or blender.
- Slowly drizzle oil in while food processor is running.
- Refrigerate until ready to use.
Tomatillo Ranch Dressing
- 1 buttermilk ranch dressing packet
- 1 C mayo
- 1 C buttermilk
- 5 sml-med tomatillos
- 1 bunch of cilantro, chopped
- 2 tsp garlic, minced
- Juice and zest of 2 limes
- 1 jalapeno (seeded or not depending on how spicy you like it)
- 2 tsp sugar
- ½ tsp salt
- Use a food processor to blend all the ingredients thoroughly.
- Refrigerate until ready to serve.
*This makes about 4 cups of dressings but will keep in the refrigerator for up to 2 weeks.
*Leftover dressing is fabulous on any fresh ‘south-of-the-border’-style chicken or pork salads.
1 cup uncooked rice
1 Tablespoon butter or margarine
2 teaspoons garlic, minced
zest of one lg lime
2 cups hot water
1 chicken bullion cube
2 teaspoons granulated sugar
1/3 cup chopped fresh cilantro
- In a saucepan melt butter over medium-high heat.
- Add hot water and bullion.
- As soon as water comes to a boil and bullion is dissolved, stir in rice and reduce heat to medium.
- Cover and cook 15-20 minutes or until rice is tender.
- Remove from heat and add lime zest, juice, cilantro, garlic and sugar.
- Fluff rice with fork, stirring ingredients together as you do so. Enjoy!
Most excellent. I didn’t follow her recipe, but the idea is so easy and versatile you can substitute so many different spices and veggies. We LOVED this and will be doing it again. Often.
Russet potatoes, cut into chunks
Yellow or white onion, cut into chunks
Butter (regular, salted)
Freshly ground black pepper
2 tablespoons minced parsley
Pile potatoes and onions on a square of foil. Add 2 tablespoons butter, splash on some cream, then sprinkle on salt, paprika, and black pepper. Wrap bundles tightly and bake at 375 degrees for 45 minutes, or until extremely tender.
Serve foil bundles right on the plate!
Link to Pioneer Woman’s photo tutorial
This one has a lot of chopping and what seems like a lot of herbs but it is worth it. I tend to use less liquid so the marinade is more pasty, but either way it is FULL of flavor. Even my kids will eat this one. I use this recipe a lot when I cater and I always, always, always get requests for the recipe. You can use dried herbs if you want and you can leave some out or add others but leave the Thyme in no matter what.
2 1/4 cups chopped tomatoes (about 2 medium)
1/2 cup chopped fresh basil
1 tablespoon thawed orange juice concentrate
1/2 teaspoon salt
1/2 teaspoon minced fresh garlic
1/2 teaspoon balsamic or red wine vinegar
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh oregano
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 tablespoon Dijon mustard
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 (6-ounce) skinless, boneless chicken breast halves
To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour. To prepare chicken, preheat grill.Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate chicken in refrigerator 1 hour, turning occasionally. Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Or you can broil it in the oven. Serve with salsa.
Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup salsa)
writeNutrient();NUTRITION PER SERVING
CALORIES 293(29% from fat); FAT 9.5g (sat 1.8g,mono 4.5g,poly 1.9g); PROTEIN 41.7g; CHOLESTEROL 108mg; CALCIUM 46mg; SODIUM 633mg; FIBER 1.6g; IRON 2.2mg; CARBOHYDRATE 10.1g
Adapted from Rachael Ray – Our changes – we used beef, and instead of 1.5 lbs, we used almost 1 lb. I had used the jalapeno the day before in gazpacho, so that got left out, too. Other than that, we used the recipe as written and OH MAN these were good. We always use the super lean beef, and this was still incredibly moist and flavorful.
1.5 lbs ground dark meat turkey (93%)
1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
2 oz grated Monterey Jack cheese (about ½ cup)
1/4 cup plain dried breadcrumbs
2 T mayo
coarse salt and pepper
Toppings (suggested: fresh tomato salsa, sliced avocado, sliced pickled jalapeno chiles)
In medium bowl, place turkey/beef, jalapeno, cheese, breadcrumbs, mayo, 1 t coarse salt, and 1/4 t pepper. Mix gently to combine, but don’t overwork meat. Form meat into 4 equal patties. Grill to desired doneness.
So, so, SO good. And incredibly fast and easy.
1 cup mayo
1/4 cup apricot jam
1 Tbsp. soy sauce
1 Tbsp. Dijon mustard
1 clove garlic, finely chopped
1/2 tsp. ground ginger
8 uncooked shrimp or chicken kabobs
4 medium green onions, cut into 3-inch pieces
Combine first 6 ingredients; reserve 1/3 cup. Brush kabobs with remaining sauce. Grill shrimp with green onion until shrimp turn pink. Serve with reserved sauce.
Grilled Chicken Cobb Salad
chopped up romaine hearts
grilled chicken breasts, sliced
Make it pretty and enjoy.