Grilled pesto chicken and provolone

Two slices of yummy grainy bread, spread some lite Promise on the outsides to grill pretty, spread some pesto (I made mine fresh from basil in my garden) on the other side of the bread (the inside of the sandwich), 1 slice low fat provolone on each slice of bread, leftover chicken (I had beer-butt chicken in the fridge from the night before).  Grill on medium until perfectly brown.

Delicioso

Grilled Pork Tenderloin (adapted from Food Network Magazine June 2012)

I first saw the recipe and thought "sure, this sounds good" but let me tell you what...when I ate it, I made noises like Bill Murray in What About Bob.  It rocked!  I made some changes to it and glad I did.  Unfortunately, I don't have a final picture because we were too busy gobbling it up...just didn't have time!

First you need to make the rub...1t salt-I used kosher (it called for 2 but I just couldn't use that much), 1/2t black pepper, 1t packed brown sugar, 1t cumin, 1t ground mustard (dry), 1/2t onion powder, 1/2t garlic powder.

The recipe calls for 2 small pork tenderloins (1.5# total)...I bought a value pack from Wegmans and they were bigger.  I thought I had too much with two (total 2# or more) so I only used one...next time, I will certainly make both because I would have loved having more!  Anyhow...place the pork tenderloin in a zip-lock bag with 2t olive oil. 

Throw in the seasoning mix you made up there at the beginning and make sure the pork is good and covered.  Refrigerate 3-6 hours.  Here's where I made a significant change to the recipe...

You need to make the sauce by combining 3/4c apple cider vinegar, 3T packed light brown sugar, 2T ketchup, 1/2T red pepper flakes.  The recipe called for just pouring the sauce over the grilled pork...instead, I poured it into the bag with the pork for the last 2 hours or so in the fridge.

While I was cooking the pork on the grill, I heated the marinade on low to make it safe to use. 

Grill the pork on medium high (my grill cooks too fast, so I did it on low and kept it on there for an extra few minutes) for 20 minutes or until it is 140-145 degrees in the thickest part.  Let it rest for 20 minutes before slicing.  I poured the heated marinade over the grilled, sliced pork.

I served it with these yummy roasted potatoes...sweet and Idaho potatoes, 1pkt onion soup mix, and 1/4c olive oil on 425 degrees for 40 minutes.

Enjoy!  You can thank me for sharing later!  :)

Alice Springs Chicken

This was oh so incredibly delicious!  Alice Springs Chicken is the only thing I order at the Outback so I knew I HAD to try this.  I couldn't believe how right on it was!!

First thing's first, you need to make the sauce.  Combine 1c grey poupon, 1c honey, 1/2c mayo, 1t lemon juice. 

Pour 1/3 of the sauce into a zip-lock bag and refrigerate the rest for later.

Place 4 boneless chicken breast halves into the zip-lock bag with the sauce and refrigerate for at least 2 hours.

I used my cast iron skillet to do the whole recipe since I could do all of the stove top stuff in it and then just continue to the oven.  Less clean up which is always good!

Slice up a package of mushrooms (I used crimini but I don't think it matters what kind you use) and saute them in 2T butter until pretty and brown.  Remove them from the pan to a plate.

Take the chicken that has been soaking in the sauce and sear it for 3-4 minutes per side in 1T oil. 

Remove from the heat but keep in the pan. Season with salt, pepper, and paprika.

Place 2 slices (8 total) cooked bacon, browned mushrooms, and shredded cheese (2c total) on top of each chicken breast.  I found it difficult to keep everything on the chicken without falling off.  I think that, next time, I will use slices monterey jack and cheddar instead of shredded.  Just an idea...

Now, bake for 20 minutes at 375 degrees.  Sprinkle with parsley and serve witht the refrigerated sauce on the side. 

Take my word for it...this is soooo good!  It's even better as leftovers!  I will certainly be making this again...and again...and again...