Grilled Chinese BBQ Pork Tenderloin

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Hi all! Happy third Monday of the month!  That must mean I am posting on A Dose of Paige…right you are and this is one not to miss.  I am sharing a unique version of pork tenderloin – Grilled Chinese BBQ.  Busy night?  Well, with this recipe dinner will be ready in 20.  Head over to Paige’s blog to check out the delicious recipe!

Grilled Chinese bbq pork tenderloin

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Slow Cooker Pulled Pork Sandwiches

{the easiest BBQ}

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Have you ever planned things ahead and then never actually do the work?  Well case in point right here.  I was fully planning on posting a lot of BBQ dishes on the blog prior to the 4th of July… that went according to plan…  Unfortunately, I got caught up in work, traveling, and life in general.

Luckily, BBQs aren’t just for the holiday though.  We BBQ all the way through the fall when it requires a sweatshirt on when grilling [side note: can anyone smell the crisp fall air yet?  sometimes I get small inklings of that smell… not yet though].  So I don’t feel so bad for not posting one of my favorite barbecue recipes ahead of time.

IMG_4207Several years ago, when living in Chicago I was working a food demo at a Whole Foods & picked up a large pork shoulder to take home.  I planned to create some type of pulled pork recipe for dinner.  Little did I know, I would have pulled pork for days and days.  This recipe is perfect for a crowd!  For the amount you pay for the pork, you can feed a ton of mouths.  I make this recipe regularly because it is an easy one too.  Most of the ingredients (besides of the pork) can be found in your pantry and fridge.

So if you still have some lingering BBQs to attend or simply can’t get enough of them, try out my pulled pork recipe.  It is great for a weeknight meal as well because once you get home and open the door, you will smell the delicious aroma & know dinner is ready!  The combination of the dry rub & the simple sauce all meld together slowly, leaving the pork tender and full of flavor.  Please try it out! I hope you enjoy it :)

sara’s crockpot pulled pork

Recipe by:  Sara
Prep Time:  15 minutes   |||   Cook TIme: 8 hours   |||   Servings: 8-12   |||   Difficulty: Low

Ingredients:
1 bone-in pork shoulder, 4-5 lbs
1/2 cup white onion, roughly chopped
2 garlic cloves, minced
8-12 buns

For the rub:
1 Tbsp paprika
1 Tbsp kosher salt
1 Tbsp garlic powder
1 tsp black pepper
1 1/2 tsp onion powder
1 tsp cayenne
2 tsp oregano
1 tsp thyme

BBQ Sauce:
1 cup ketchup
1/3 cup apple cider vinegar
1/2 cup brown sugar
1/2 cup tomato paste
1/4 cup Worchestershire sauce
2 Tbsp yellow mustard
salt and pepper

Directions:
1.  Combine all ingredients for the rub in a bowl.
2.  Generously rub all over the pork shoulder.
3.  In the crockpot, combine all the ingredients for the sauce, adding the garlic and onions.
4.  Add the pork and turn to coat.
5.  Cook on low for 8 hours.
6.  An hour before serving, remove pork and use two forks to shred the meat.
7.  Place meat back into the crock pot and stir to coat.
8.  Serve on buns with coleslaw.

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Beef Enchilada Stuffed Peppers {Dinner in 20}

{low-carb Mexican}

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Working full time + an hour commute to & from work + squeezing in a work out makes dinner time a little challenging during the week.  Dinnertime at our house is no earlier than 7:30pm so senior citizens wouldn’t be too pleased.  However, it works for us and cooking is my favorite!

So many people ask me, why do you take the time to make such elaborate dinners at night.  In all seriousness, my dinners are not elaborate at all.  They typically are 30 minutes or less or made ahead of time.  Not to mention, it is my outlet, my passion and I love the satisfaction in pleasing Bryan & Chase when he’s with us.

Added bonus:  lunch the next day for me.  I typically make recipes for four servings.  Chase usually eats “half a serving” and Bryan will eat about 1.5 servings.  The remaining two go to me for dinner & lunch.  Bryan is always out and about during the day and he has some weird fear of certain leftovers.

Stuffed peppers are a frequent character on my dinner menu.  They also keep nicely for lunch the following day.  I have made original stuffed peppers, southwestern stuffed peppers, and peppers stuffed with quinoa.  Last week, I was going to make enchiladas, but I have been trying real hard to eliminate carbs from our dinners.  I decided to ditch the tortillas and stuff the insides of the enchiladas into a pepper.  Clever, huh?

I wasn’t going to blog this recipe, but I want to show my readers that dinnertime can be delicious yet quick.  So these pictures don’t really do the meal justice.  I served them with corn muffins {59 cent box} and a salad.  Dinner was ready and on the table at 7:45 and my family was able to set aside our busy schedules and spend time together.  Take the time to research some quick & easy dinners that your family can enjoy together.  Here are some by me:

Pad Thai Pork Tenderloin

Speedy Shrimp Scampi

Tilapia with Cilantro Pesto

In the meantime, I will be compiling a list of other Dinner in 20 meals to share on the blog!

beef enchilada stuffed peppers

Recipe by:  Sara
Prep Time:  5 minutes   |||   Cook TIme: 15 minutes   |||   Servings: 4   |||   Difficulty: Low

Ingredients
3-4 green peppers, cut in half length-wise
1 lb lean ground beef
1/4 cup red onion, diced
1 garlic clove, minced
1 (15oz) can of red enchilada sauce [I used Old El Paso]
1 Tbsp chili powder
1 tsp ground cumin
2 Tbsp cilantro, chopped
6 Tbsp sharp cheddar cheese
salt & pepper

Directions
1.  Bring a large pot of salted water to a boil.
2.  Once boiling, add the peppers and submerge and boil for about 3 minutes.  Remove and place in a casserole dish.
3.  In a medium pan, heat oil over medium heat.  Add the onion and saute about 4-5 minutes.
4.  Add garlic and saute 1 minute.  Remove onion and garlic from pan and set aside.
5.  Add meat and brown until still a bit pink.
6.  Add enchilada sauce and spices.
7.  Stir in cilantro.
8.  Spoon the meat mixture into the pepper shells and top with 1 Tbsp per pepper.
9.  Bake in oven for 15 minutes or until cheese is melted and slightly golden.
10.  Serve with hot sauce and sides.

IMG_4191_2Enjoy!

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Grilled Corn & Kale Salad

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Hey everyone!  Happy Tuesday!  I am excited to announce that I will be a recipe contributor to A Dose of Paige.  What does that mean?  Well, you may remember when Paige & I swapped blogs a while back.  She shared a DIY for spices jar labels & I shared a DIY homemade taco seasoning on her blog.  We loved doing the swap and both had a ton of great feedback from our readers.  That being said, she asked if I would contribute a monthly recipe to her blog.

Be sure to check out her blog every 3rd week of the month for a delicious dose of Paige.  June’s pilot recipe features a lot of fresh ingredients while using the grill.  Grilled Sweet Corn & Kale Salad!  Yum.  Sweet & smokey corn, crunchy kale, juicy tomatoes.  Have I got you intrigued yet?  Head over to her blog to get all the details:

A dose of Paige:  Grilled sweet corn & kale salad

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Spaghetti with Kale Pesto

Hi everyone!  Happy Tuesday :)  My blogger friend, Becca at Two Places at Once contacted me to do a guest post on her blog while she is off getting married.  If you’ve been a frequent reader, you will remember that we did a swap back in February.  Blueberry Scones on this blog & Steamed Mussels on hers.  Of course, I didn’t pass up the opportunity to appear on her blog.

I love pesto, but my basil plant is not yet producing enough leaves so I put a spin on it & tried kale!  It was super delicious so head over to Two Places at Once to see my post & the recipe!

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Open Faced Greek Burger

{summertime burger}

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This is my second Sunday in a row that I made a Greek-inspired dish.  I don’t know what it is, but Not So Doughie can’t get enough of all the fresh flavors.  Today, I made a Greek Quinoa Salad that I will be sharing in a few posts!

Last weekend we (not me) went camping at a nearby campground.  The boys stayed the night, but I headed home for a comfortable sleep in my own bed.  Don’t get me wrong, I don’t mind camping and can do the whole sleeping on the ground thing, but the tent was small & it wasn’t in my cards for the night.  Anyways, we bought some ground beef to make some burgers over the campfire for Chase (I opted for grilled shrimp, Bryan, hot dogs).

We had some beef leftover so Sunday night Bryan and I had a make-your-own-burger night.  He concocted some Asian inspired spicy burger while I created this delicious and fresh Greek burger.  This is a great burger for summer.  It is light (go bunless or use just the bottom portion), refreshing, and quick to prepare.  Reduce the calories a bit more by using ground chicken or turkey.

Burgers and hot dogs are staples in my family’s summertime dinner rotation, but sometimes we have to switch up the flavors so we don’t get burned out.  Throughout the summer, I plan to create some healthier, globally-inspired burgers.  First up on the list, my Open Faced Greek Burgers.

Open Faced Greek Burgers

Recipe By:  Sara
Prep Time:  15 minutes   |||   Cook TIme:  7-10 minutes   |||   Servings: 4 |||   Difficult Level:  Low/Medium

Ingredients:
For the burgers:
1lb ground beef (or chicken/turkey)
4 tsp fresh dill, chopped
2 Tbsp red onion, minced
4-5 basil leaves, chopped
1 Tbsp Marrakesh Za’atar
salt & pepper
4 tomato slices
red onion, thinly sliced
feta cheese
4 burger buns, bottoms only

For the cucumbers:
1 cucumber, small diced
1/2 cup light sour cream
2 Tbsp white or rice vinegar
1 Tbsp dill, chopped
1 Tbsp red onion, minced
salt and pepper

Directions
1.  In a bowl, combine all of the ingredients for the burger.
2.  Use hands to thoroughly mix together.  Do not over handle.
3.  Heat grill to medium and once warmed place burger over direct heat.
4.  Cook for 3 minutes and then flip burger.
5.  Cook an additional 4 minutes for a medium rare.
6.  Top with feta cheese and cook an additional minute or two.
7.  In a bowl, combine all the ingredients for the cucumber salad.  Keep in fridge until ready to serve.
8.  Place a small but of cucumber on the bun.  Top with burger –> tomato –> cucumber –> red onion.

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Simple Herb & Garlic Chicken Kabobs

{summertime lovin’}

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If you read my dough bites post from Friday, you are aware that I made some kabobs on the grill.  When I first bought the chicken breasts at Kroger my intention was to roast the chicken slowly in the oven.  However, Chase suggested making kabobs since it was going to be beautiful outside.

We love eating kabobs at our house.  The best part is that we put whatever we like on our individual skewers.  I have made many a kabob – beef, shrimp, chicken veggies – with many a marinade – teriyaki, orange ginger, peppered.  This marinade I am sharing today is so very simple with a ton of flavor.  It was perfect for a spring meal and the flavor was not lost during grill time.

I didn’t prepare these kabobs ahead of time, but if you prepare them in the morning before work/school it makes dinner time much faster.  The time consuming part of kabob night definitely is the skewering part.  Have time at night?  Prepare the chicken in the morning and let it sit in the marinade all day.  Longer sit time = bolder flavor.

On the grill

On the grill

We used our propane grill and the kabobs took about 15 minutes to cook through.  We attempted to use this potato express to make baked potatoes to go with the kabobs.  Do NOT buy this dumb product.  It does not work.  After we were all finished with our kabobs, the potatoes were finally ready.  So that definitely was a kitchen failure.  It didn’t matter because the kabobs and asparagus were delicious enough!

The night concluded with dinner on the balcony and homemade ice cream sundaes.  We kicked off the summertime season with kabobs, outside dinner, and ice cream.  What do you cook when the weather is beautiful?

Simple Herb & Garlic Chicken Kabobs

Recipe By:  Sara
Prep Time:  15 minutes   |||   Cook TIme:  15 minutes   |||   Servings: 3-4   |||   Difficult Level:  Low

Ingredients:
3 chicken breasts, trimmed of excess fat and cut into large chunks
2 Tbsp olive oil
1/2 lemon, juiced
2 Tbsp fresh herbs [I used a combination of sage, thyme, and rosemary]
1 Tbsp minced garlic
Veggie/Fruit for the skewers [I used cherry tomatoes, pineapple, green pepper, and mushrooms]
salt and pepper

Directions
1.  In a bowl, combine the olive, herbs, lemon, garlic, salt and pepper.
2.  Add the chicken and stir to thoroughly cover with the seasoning.  Let sit for 30 minutes – 8 hours
3.  Chop your vegetables as needed.
4.  Skewer the chicken and veggies onto wooden or metal skewers.
5.  Heat grill to medium heat and place chicken kabobs directly over flame.
6.  Turn often and cook for about 15 minutes.

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Enjoy!

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