Pork Sliders

Mmm Mmm Good. Sliders add a completely new spin to summer barbequing. My hubbs gobbled these babies up like they were something he had never tasted before! Now, don’t assume wrong, these babies are delicious, but they are actually very plain jane burgers. The pork and bacon combined give a subtle saltiness, and the garlic kicks it up a bit. They would be perfect for kiddos, and when paired with THESE SALMON BURGERS for the women, and topped with THIS COLESLAW, you’ll have the perfect BBQ!

Pork Sliders
Printable Version

5 slices bacon, cooked
1 clove garlic, minced
1 pound ground pork
Kosher salt and freshly ground pepper
1/4 teaspoon dried rubbed sage
Freshly ground pepper
4 potato buns, split
Unsalted butter, softened, for spreading
Coleslaw, for topping

Pulse the bacon and garlic in a food processor until coarsely ground.
Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
Serve the patties on the buns; top with coleslaw.

Recipe from Food Network Mag
Serves 4.

Basil Butter

Basil Butter....who would have thought? Okay, so maybe all of you knew about this wonderful topping, but I didn't! I was just browsing on foodnetwork.com looking for a recipe with fresh basil. My cute friend Teddy grows it and I had a ton to use up! I found this recipe from Paula Deen, of course 'butter' is involved, and it was wonderful. You were supposed to top grilled chicken with this basil butter, which we did and loved. However, we then added it to our fresh corn, and O MY GOSH! It was great. I mean awesome. I mean great and awesome and so much more!

Basil Butter

Printable Version

2 Tbs. freshly minced basil leaves

1/4 cup softened butter

1 Tbs. parmesan

1/4 tsp. garlic powder

1/8 tsp. salt

1/8 tsp. pepper

In a small bowl, combine all of the ingredients and mix well. Serve on top of any vegetable or grilled meat.

Serves 2.

Recipe adapted from Paula Deen

Chili Rubbed Pork with Orange Glaze

1. I have tons of recipes to post about, I am so sorry I have been gone so long! OUR LIFE has been a little crazy lately. I haven't had much time to post all of my new recipes, so I have just been keeping them in storage...get ready for some good ones. However, even though I have tons to give to you, I had to start it off with the one that I made for dinner tonight. My sister, Amanda, gave me this recipe with rave reviews, and it did not disappoint! Seriously, I already wrote in on our calendar to have again in a couple of weeks...and my mouth is watering just thinking about it!
   
   
   Chili Rubbed Pork with Orange Glaze
   Printable Version
   
   
   2 (1 pound) pork tenderloins, trimmed
   
   
   Spice Rub:
   1 tablespoon chili powder
   1 tablespoon garlic powder
   1/2 tablespoon sugar
   1 teaspoon salt
   1/2 teaspoon ground black pepper
   
   Glaze:
   1 1/2 cups orange marmalade
   1/2 cup barbecue sauce
   1 teaspoon grated ginger
   1/2 teaspoon garlic powder
   1/2 to 1 teaspoon hot sauce(we did 1, but it is quite hot)
   2 tablespoon chopped cilantro
   2 small limes, juiced
   
   
   
   
   Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
   
   Prior to grilling, melt orange marmalade in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
   
   

   Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.

   
   

   When approximately 4 minutes of cook time remains, brush the pork tenderloins with the orange glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze over cous cous or brown rice.

   
   

   Recipe from Amanda
   Serves 4.

Grilled Honey Lime Chicken Sammies

Okay, these were seriously delicious, seriously easy, and seriously going to be made all summer! We loved every bite of this sandwiches. I got the recipe from Rachel Ray...but her recipes are always so involved...definitely NOT 30 minute meals! I dumbed it down quite a bit and changed things here and there to our liking, and O man, I can't wait to eat them again. My mouth is watering. Right. Now.

Grilled Honey Lime Chicken Sammies

Printable Version

Marinade

1 chicken breast

2 limes, juiced

2 Tbs. honey

1/2 bunch cilantro, finely chopped

1 Tbs. EVOO

1 1/2 tsp. cumin

Salsa

1 16 oz. jar Pace mild salsa

1 large bunch cilatro

Put salsa and cilantro in blender or food processor. Serve with chips, on sandwiches, or however you desire!

Combine limes, honey, cilantro, EVOO, and cumin. Marinate chicken for 10 min-24 hours, BBQ. Serve on ciabiatta rolls with salsa, lettuce and provolone cheese.

Serves 2.

Recipe adapted from Rachel Ray

Secret teriyaki chicken

Grilling season is back! I love simple marinades that I can whip up the night before and have dinner ready in 15 minutes the next night...it seriously makes my day. This one is great!

Secret Teriyaki Chicken

Printable Version

1/2 cup soy sauce

1/2 cup chopped green onions

1/4 cup sugar

2 oranges, juiced

1/3 cup honey

1 tablespoon freshly grated ginger

2 teaspoons minced garlic

1 tablespoon sesame seeds

2 teaspoons dark sesame oil

2 teaspoons rice wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon black pepper

1 teaspoon hot chili sauce

4 boneless, skinless chicken breasts

Mix all of the ingredients, except chicken, in a large bowl, using a whisk to combine. Reserve 1/3 cup of marinade to baste chicken with. Place chicken in a large Zip-lock type bag and carefully pour the remaining marinade over the chicken. Seal bag and place in refrigerator for at least 4 hours or up to 24 hours. Remove chicken from marinade, discard marinade. Grill chicken over low heat, basting with reserved marinade, about 4 to 5 minutes on each side or until juices run clear when chicken is pierced with a fork.

Recipe From Pots & Pins

Serves 4.

Grilled Pork Tenderloin

Yep! It is grill season, and we are so excited. My hubby is totally getting into it this year; we just bought him some new spices and an official "manly" meat tenderizer! I can't wait to see what he comes up with. This one was our first shot at the grill this year, besides some burgers, and it turned out great! Everyone that came over was saying how great it was...good job HUBBS! Keep it coming!

Grilled Pork Tenderloin

Printable Version

1 lb. pork tenderloin

zest from 1 lime

1/2 cup fresh lime juice

1/4 cup honey

1 1/2 tsp. salt

1/2 tsp. garlic powder

1 chipotle chile is adobo sauce

1 Tbs. adobo sauce

1 tsp. vegetable oil

1 Tbs. fresh cilantro leaves, for garnish

Trim the pork tenderloin of any excess fat and silver skin.

Place the lime zest, lime juice, honey, salt, and garlic powder in a 1-gallon resealable bag. Add the chipotle pepper and adobo sauce and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill.

Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 150-155 degrees F.

Remove to a cutting board and slice. Garnish with cilantro and serve.

Serves 4

Recipe from: Alton Brown