Tag Archives: Grill

Peach Bourbon Pork Chops


It’s peach season in Colorado. Nothing better than grilled peaches in the summertime.

Peach Bourbon Pork Chops


  • 4 1″ thick bone-in pork chops
  • 2 peaches, halved and pitted
  • 1 tablespoon brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 1 tablespoon dry mustard
  • 1 tablespoon kosher salt, plus 1 teaspoon (separated)
  • 1/2 teaspoon cracked black pepper
  • 2 cups peach preserves
  • 1 cup apple cider vinegar
  • 1/4 cup bourbon
  • 6 cloves garlic, minced
  • 4 teaspoons dry mustard
  • 3/4 teaspoon crushed red pepper flakes


  1. Combine the brown sugar, paprika, onion powder, garlic powder, dry mustard, 1 tablespoon salt, and pepper in a small bowl.
  2. Coat the pork chops with the rub, and place in a shallow baking dish.
  3. Cover and refrigerate for at least 4 hours, preferably overnight.
  4. In a medium saucepan, combine the preserves, vinegar, bourbon, garlic, dry mustard, red pepper flakes, and a teaspoon of salt.
  5. Bring to a boil, then reduce to a simmer, stirring frequently to avoid the bottom burning.
  6. Cook until the sauce thickens, about 10 minutes.
  7. Let the sauce cool completely
  8. Remove the pork chops from the refrigerator 30 mins before grilling to allow it to come to room temperature.
  9. Preheat your grill (or grill pan) to medium.
  10. Place the pork chops on the grill, cover and cook until lightly marked, about 4 minutes.
  11. Turn the pork chops over and baste the cooked side with the sauce.
  12. Cover and cook for an additional 3 to 4 minutes.
  13. Uncover and continue to cook, turn, and baste the chops every couple of minutes until done.
  14. Pork is done when it reaches an internal temperature of 145 degrees.
  15. Transfer to a plate or cutting board and allow the meat to rest for 5 minutes.
  16. Meanwhile, place the peaches cut-side down on the grill.
  17. Cover and grill 1 to 2 minutes per side, or until grill marks appear.
  18. Serve the pork chops with the grilled peaches.

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Lemon Dijon Grilled Chicken


Too hot to cook indoors, time to grill! Light and Tangy, quick and easy.

Lemon Dijon Grilled Chicken


  • 1/4 cup Dijon Mustard
  • 1 large Lemon, juiced
  • 1 Tbsp Olive Oil
  • 1 Tbsp Worcestershire
  • 1 tsp Fresh Thyme
  • 1/4 tsp Fresh Ground Black Pepper
  • 4 boneless, skinless Chicken Breasts, pounded thin


  1. In a baking dish, combine mustard, lemon juice, olive oil, Worcestershire, thyme, and black pepper.
  2. Place the thin chicken breasts into dish and toss to coat.
  3. Leave the chicken on the counter for at least 15 minutes.
  4. Preheat a grill to medium/medium-high and grill for 6 to 8 minutes a side until done.
  5. Remove to a cutting board.
  6. Tent with foil and allow the chicken to rest for 5 minutes before serving.

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Grilled Veggies with Herb Feta Pesto


It’s hot! We are looking at a long stretch of 90+ degrees. The last thing I want to do is heat up the kitchen. It’s grillin’ time! I used carrots, potatoes, and corn, but use whatever vegetable you want. Since these need a little cooking first I just threw the all in a pot of boiling water. Potatoes first, then carrots, and corn last. I did not want to fully cook them, just did not want them to take forever on the grill.  The pesto is a variation on traditional. The feta cheese lightens it up and makes it creamy. Give it a try.

Grilled Veggies with Herb Feta Pesto


  • 2 ears corn
  • 1 pound small potatoes, mixed
  • 1 bunch carrots
  • 1 cup fresh herbs, mostly basil
  • 1 clove garlic, minced
  • 1/2 cup feta cheese
  • 1/4 cup olive oil
  • salt and pepper


  1. Bring a large pot of salted water to boil.
  2. Boil potatoes for 20 minutes.
  3. Boil carrots for 10 minutes.
  4. Boil ears of corn for 5 minutes.
  5. Set aside to dry.
  6. Liberally coat with olive oil and salt.
  7. In a food processor, add herbs.
  8. I used mostly basil, but added thyme, chives, and rosemary.
  9. Add minced garlic. olive oil, feta cheese.
  10. Spin until smooth and fluffy.
  11. Grill vegetables until charred in places.
  12. Serve with herb feta pesto.



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Apple Turkey Burger


Monday night usually means something quick and easy, and a lot of the time that means burgers. Except I did not want the usual burger today. I wanted something different. A turkey burger sounded intriguing but it needed some flavor and some moisture. I got some inspiration from an article I read in a magazine once titled 25 gourmet sandwiches for guys. Not sure why these sandwiches were for guys in particular, but the apple turkey burger sounded interesting. There was no recipe, just a picture and a short description. So, I plopped the ground turkey in a bowl and started adding stuff. I started with the ingredient from the name, an apple. I used a granny smith diced small. I added some onion and a minced jalapeno for some kick. Then I just added salt, pepper, and thyme. These grilled up juicy and tasty. I added Swiss cheese on two and cheddar on the other one. I started with the bottom bun, and then added spicy pickles, the turkey burger, lettuce, red onion, and I topped it with honey Dijon dressing. Not your boring Monday burger!

Apple Turkey Burger


  • 1 pound ground turkey

  • ½ medium onion, minced

  • ½ jalapeno pepper, minced

  • ½ granny smith apple, small dice

  • salt and fresh ground black pepper

  • 2 tbsp dried thyme

  • 2 Tbsp olive oil


  1. Place all ingredients into medium bowl.

  2. With your hands, incorporate ingredients evenly.

  3. Divide into three portions.

  4. Form 3 patties.

  5. If cooking in a skillet, use a little oil.

  6. If cooking on a grill, make sure your grates are clean and oiled.

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Rotisserie Grilled Stuffed Pork Tenderloin


I actually made this last night (Sunday, June 9, 2013), but forgot to create the post. This is a variation on the Stuffed Pork Roast with Apricot Glaze. The difference is that I did not want to turn on a hot oven with the temperature in the nineties. If your charcoal or gas grill has a rotisserie attachment, I highly recommend you make use of it in the summer months to keep from heating up your kitchen. I was lazy and just used Stove Top Cornbread Stuffing. It would be better to make your own, but I was in a hurry. The cooking time is about the same as in the oven. Give this a try and keep the heat out of your kitchen.

Rotisserie Grilled Stuffed Pork Tenderloin


  • 3-4 pound Boneless Center Cut Pork Loin Roast

  • Salt and Pepper

  • 2 cups Prepared Stuffing

  • 1 Tbsp Olive Oil

  • Kitchen String

  • Raspberry Balsamic Glaze

    • 1/3 cup raspberry syrup

    • 1/4 cup balsamic vinegar


  1. Preheat your grill.

  2. Roll cut the pork roast, see note below.

  3. On one half of the roast spoon on the 2 cups of prepared stuffing, spread evenly.

  4. Fold the other half over top of the stuffing.

  5. Use a sharp knife and carefully score the top layer of fat.

  6. Tie and knot the stuffed pork loin with kitchen string several inches apart.

  7. Season the top of the roast with kosher salt and black pepper.

  8. Place the stuffed roast onto your rotisserie skewer.

  9. Rotisserie the roast for about an hour..

  10. At the 150 degree mark brush the roast with glaze every 5 minutes.

  11. Remove from the grill and brush again with the glaze and cover lightly with tinfoil.

  12. Let the pork roast rest for 15 minutes before removing the kitchen string and slicing.

Raspberry Balsamic Glaze Instructions:

  1. In small sauce pan, add all ingredients.

  2. Over medium heat, stirring constantly, bring to a boil.

  3. Remove from heat.

  4. Stir before using.

Note: To roll cut a roast, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch from the board. As you cut, “unroll” the roast. Pretend you are unrolling a roll of paper towels. The great advantage to this technique is that once you’ve really master it, you can cut a roast to 1/2 inch thickness or less.

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Honey Chili Lime Grilled Chicken


Sometimes you are in a hurry, and grilling is good for that. But….you do not want something boring either. Like plain grilled chicken. So below is a quick and easy marinade that you can do while preparing the rest of dinner. I put this with a salad and sauteed green beans. Dinner on the table in less than 30 minutes. Hmmm…..sounds like somebody’s cooking show.

Honey Chili Lime Grilled Chicken


  • 4 thin sliced chicken breasts
  • 2 Tbsp olive oil
  • Salt
  • Fresh cracked black pepper
  • 1 Tbsp chili powder
  • Zest of one lime
  • Juice of one lime
  • 1 Tbsp honey


  1. Pat dry chicken breast and place in a shallow dish.
  2. Add salt, pepper, chili powder, and lime zest to both sides of chicken.
  3. Smear honey on both sides of chicken.
  4. Squeeze lime over chicken.
  5. Make sure the lime juice gets under the chicken too.
  6. Marinate while preparing the rest of the dinner.
  7. Grill until just done and still juicy.

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Chicken Souvlaki Sandwiches with Tzatziki Sauce


I love greek fast food! I especially love grilled meats covered with tzatiki sauce. Here is something easy. Marinate some cubes of chicken in olive oil, lemon juice, salt, pepper, and oregano. Add to a skewer alternating between chicken and some chunks of onion, yellow or red. Grill until done and remove from skewers. Squeeze some more lemon juice on top and wrap in warm pita bread. Top with the tzatziki sauce below and enjoy! By the way, it is 20 degrees outside today, but I still fired up the gas grill.

Tzatziki Sauce


  • 1/2 cup seeded, shredded cucumber
  • 1 tsp salt
  • 1 cup greek yogurt
  • 1/4 cup sour cream
  • 1 Tbsp lemon juice
  • 1/2 Tbsp rice vinegar
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 Tbsp chopped fresh dill
  • 1/2 tsp oregano
  • Salt and pepper, taste


  1. Toss the shredded cucumber with 1 teaspoon salt.
  2. Allow to sit at least 5 minutes wrapped in a paper towel.
  3. Get a medium bowl or small food processor.
  4. Mix the yogurt, sour cream, lemon juice, rice vinegar, and olive oil.
  5. Season with garlic, fresh dill, and oregano.
  6. Squeeze the cucumber to remove any excess water.
  7. Stir into sauce.
  8. Season to taste with salt and pepper.
  9. Refrigerate until ready to use.

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Steak and Spinach Salad

I actually wrote the below blog back in August, it was to be my first entry on my WordPress website. I guess I was having trouble getting started as you can see from the first blog I wrote that disappeared. I am not sure what my rhythm will be for these posts, but I do cook almost every night. I just do not always want to write about it. I want to keep my recipes online so I can refer back to them. And maybe, my kids will use them to cook with one day. I plan on telling my daughter about them as soon as I get a few more under my belt.

Anyway, tonight is T-bone steak, fries, and spinach salad with bacon vinaigrette. You can read about the steak and seasonings below. I do not think I will make the strawberry vinaigrette ever again. It turned out to be more like a strawberry smoothie. It was not very pleasant on a spinach salad. Instead, I am using the bacon vinaigrette recipe below. I do not remember where it came from. In any event, I probably modified it. Enjoy!

Bacon Vinaigrette


  • 4 slices bacon, diced
  • 3 tablespoons stone ground mustard
  • 2 tablespoons honey
  • 3 cloves chopped garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup apple cider vinegar


  1. Add diced bacon to a medium skillet or sauce pan over medium heat.
  2. Cook until crisp. Remove bacon from pan and set aside.
  3. Add mustard, honey, garlic, and salt and pepper to the bacon dripping.
  4. Combine well with a whisk.
  5. Add apple cider vinegar to the pan, whisking to combine as pouring.
  6. Continue to whisk until the vinaigrette has thickened slightly.
  7. Add bacon bits back to the vinaigrette.
  8. Pour into a jar that has been warmed under hot running water prior.
  9. Best served warm or at room temperature.

Earlier blog on this subject

Friday, August 10, 2012

Well, one has to start things somewhere. I might as well pick the main thing I spend a lot of time thinking about. What’s for Dinner? Actually, I wrote one of these two days ago using Comcast’s Blog Tool. It was about hamburgers. When I clicked “publish,” it disappeared. I will not be doing that again! I will re-write that post again the next time we have hamburgers. But today, we are having steak.

Steak! Definitely something I would consider as a last meal I love it so. Today, it is nothing remarkable, just some cheap steak I picked up from Safeway. Today, it is some moderately thick and marbled strip steaks. My go to way of seasoning steaks is as follows. I always coat the steaks with olive oil before seasoning. I use kosher salt, fresh ground black pepper, and Tony’s Prime Rib Seasoning. I have some Penzeys  steak seasoning that I got with their monthly free coupon. I really should use that sometime. Next time, for sure, no really.

The other boring thing we are having with the steak, is baked potatoes. I am not going into their preparation today. The new thing I am trying for this dinner tonight is a strawberry vinaigrette dressing I read on the “How Sweet It Is” blog awhile back (link). I am not going to make the salad from the blog, but a spinach salad instead. I thought perhaps fresh baby spinach, balsamic marinated onions, toasted pecans, strawberries, and some cheese. I have some Manchego cheese from another salad I must tell you about someday. This will be dressed with the afore mentioned dressing. I usually like my spinach salad wilted somewhat, but my son does not. So, in the miracle of seeing him eat spinach, we will go it cold.

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Grilled Chicken Caprese


After a long day of chores and errands, I needed to cook something quick and easy. Grilled Chicken Caprese seemed like a great choice. I think I started cooking this from a recipe from Cook’s Country, but I am not sure.

Grilled Chicken Caprese


  • 4 Tbsp chopped fresh basil
  • 2 Tbsp red wine vinegar
  • 2 garlic cloves, minced
  • Salt and pepper
  • 6 Tbsp olive oil
  • Balsamic Vinegar
  • 6 ounces fresh mozzarella cheese, cut into 1/4″  slices and patted dry
  • 1 1/2 pounds chicken cutlets, trimmed
  • 2 tomatoes, cored and cut into 1/2-inch slices


  1. Combine basil, vinegar, garlic, salt, and pepper a in bowl.
  2. Slowly whisk in oil until thoroughly incorporated.
  3. Transfer 4 Tbsp vinaigrette to plate and coat both sides mozzarella.
  4. Reserve remaining vinaigrette.
  5. Pat chicken dry with paper towels and season with salt and pepper.
  6. Grill chicken and tomatoes over hot fire until chicken is well browned and tomatoes are lightly charred.
  7. Transfer chicken to platter.
  8. Top with tomato slices and drizzle with reserved vinaigrette.
  9. Cover with even layer of mozzarella.
  10. Stick underneath broiler until cheese is bubbly.
  11. Drizzle lightly with balsamic vinegar.
  12. Serve with a nice salad and/or pasta.

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