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
- Combine the brown sugar, paprika, onion powder, garlic powder, dry mustard, 1 tablespoon salt, and pepper in a small bowl.
- Coat the pork chops with the rub, and place in a shallow baking dish.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- In a medium saucepan, combine the preserves, vinegar, bourbon, garlic, dry mustard, red pepper flakes, and a teaspoon of salt.
- Bring to a boil, then reduce to a simmer, stirring frequently to avoid the bottom burning.
- Cook until the sauce thickens, about 10 minutes.
- Let the sauce cool completely
- Remove the pork chops from the refrigerator 30 mins before grilling to allow it to come to room temperature.
- Preheat your grill (or grill pan) to medium.
- Place the pork chops on the grill, cover and cook until lightly marked, about 4 minutes.
- Turn the pork chops over and baste the cooked side with the sauce.
- Cover and cook for an additional 3 to 4 minutes.
- Uncover and continue to cook, turn, and baste the chops every couple of minutes until done.
- Pork is done when it reaches an internal temperature of 145 degrees.
- Transfer to a plate or cutting board and allow the meat to rest for 5 minutes.
- Meanwhile, place the peaches cut-side down on the grill.
- Cover and grill 1 to 2 minutes per side, or until grill marks appear.
- Serve the pork chops with the grilled peaches.
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
- In a baking dish, combine mustard, lemon juice, olive oil, Worcestershire, thyme, and black pepper.
- Place the thin chicken breasts into dish and toss to coat.
- Leave the chicken on the counter for at least 15 minutes.
- Preheat a grill to medium/medium-high and grill for 6 to 8 minutes a side until done.
- Remove to a cutting board.
- Tent with foil and allow the chicken to rest for 5 minutes before serving.
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
- Bring a large pot of salted water to boil.
- Boil potatoes for 20 minutes.
- Boil carrots for 10 minutes.
- Boil ears of corn for 5 minutes.
- Set aside to dry.
- Liberally coat with olive oil and salt.
- In a food processor, add herbs.
- I used mostly basil, but added thyme, chives, and rosemary.
- Add minced garlic. olive oil, feta cheese.
- Spin until smooth and fluffy.
- Grill vegetables until charred in places.
- Serve with herb feta pesto.
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
Place all ingredients into medium bowl.
With your hands, incorporate ingredients evenly.
Divide into three portions.
Form 3 patties.
If cooking in a skillet, use a little oil.
If cooking on a grill, make sure your grates are clean and oiled.
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
Preheat your grill.
Roll cut the pork roast, see note below.
On one half of the roast spoon on the 2 cups of prepared stuffing, spread evenly.
Fold the other half over top of the stuffing.
Use a sharp knife and carefully score the top layer of fat.
Tie and knot the stuffed pork loin with kitchen string several inches apart.
Season the top of the roast with kosher salt and black pepper.
Place the stuffed roast onto your rotisserie skewer.
Rotisserie the roast for about an hour..
At the 150 degree mark brush the roast with glaze every 5 minutes.
Remove from the grill and brush again with the glaze and cover lightly with tinfoil.
Let the pork roast rest for 15 minutes before removing the kitchen string and slicing.
Raspberry Balsamic Glaze Instructions:
In small sauce pan, add all ingredients.
Over medium heat, stirring constantly, bring to a boil.
Remove from heat.
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.
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
- Fresh cracked black pepper
- 1 Tbsp chili powder
- Zest of one lime
- Juice of one lime
- 1 Tbsp honey
- Pat dry chicken breast and place in a shallow dish.
- Add salt, pepper, chili powder, and lime zest to both sides of chicken.
- Smear honey on both sides of chicken.
- Squeeze lime over chicken.
- Make sure the lime juice gets under the chicken too.
- Marinate while preparing the rest of the dinner.
- Grill until just done and still juicy.
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.
- 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
- Toss the shredded cucumber with 1 teaspoon salt.
- Allow to sit at least 5 minutes wrapped in a paper towel.
- Get a medium bowl or small food processor.
- Mix the yogurt, sour cream, lemon juice, rice vinegar, and olive oil.
- Season with garlic, fresh dill, and oregano.
- Squeeze the cucumber to remove any excess water.
- Stir into sauce.
- Season to taste with salt and pepper.
- Refrigerate until ready to use.