Mustard Pork Marinade

I am not a mustard lover, but I love this recipe!  That should tell you how dang good it is!  My entire family, including all kids, loves this for dinner.  Not only is it delicious, but it is so easy to prepare and make.  If making it as a freezer meal, reserve some of the mustard mix and freeze in a separate, smaller bag, to thaw and use when the dish is served.

Boneless Pork Chops, Cut up Pork Loin or Pork Ribs (If using pork ribs, boil for 1 hour in salt water to create about 1/2 inch shrinkage.)

¾ cup mustard                                     1/8 teas. Thyme

6 drops liquid smoke                            ½ teas. Seasoning salt

1/8 teas. Garlic powder                        2 T soy sauce

1/8 teas. Paprika                                  3 T Worcestershire sauce

1/8 teas. Oregano                                1 T Apple Cider Vinegar

Mix all together, set aside about 1/4 of mixture to use later for basting and dipping.  If I am doing more than 5-6 pork chops, I double the marinade recipe, so we have more later for dipping and basting. 

After Marinating, grill or broil till cooked all through.

If doing as a freezer meal, put pork in a freezer bag, with the marinade, some being set aside and frozen seperately. 

Pork Satay with Peanut Dipping sauce

I love this meal!  It is really delicious!  It is from the Weight Watchers 2007 annual recipes for success.  The recipe says to cook the pork strips on wooden skewers.  I find it much easier to just lay the pieces on the broiler pan without the skewers, although the kids find the skewers way fun.  The peanut sauce with this recipe is very yummy.  I always have served this with Basmati Curried Rice.

1- 1 lb. pork tenderloin, trimmed       1/4 cup soy sauce

2 Tbsp. brown sugar                         1 Tbsp. creamy peanut butter

1 Tbsp. fresh lime juice                      2 tsp. minced garlic

18 (6-inch) wooden skewers, soaked for 30 minutes.

Cooking spray

Peanut dipping sauce *

Cut pork into strips and pieces.  Place pork in Ziploc bag.

Combine soy sauce and next 4 ingredients in a small bowl.  Whisk till blended.  Pour over tenderloin strips in bag.  ***Freezer meal - Lay flat in bag with marinade and freeze. 

Marinate at least 1 hour, turning bag occasionally.

Preheat broiler.  Spray broiler pan with cooking spray.  Either lay pieces of pork on broiler, or thread them on to the skewers.  Broil 3 minutes on each side.  Serve with Peanut Dipping Sauce.

*Peanut Dipping Sauce

Combine all ingredients in a small saucepan; stir with a whisk until well blended.  Bring to a simmer over medium heat and cook 5 minutes or until slightly thick.  Cool slightly before serving with pork.

***Freezer Meal - I combine all the ingredients and cook for just a minute or two, then cool completely before freezing flat in a small Ziploc bag attached to the big bag of marinating pork.

2/3 cup chicken broth         1/2 cup creamy peanut butter

2 tsp. minced, fresh ginger   4 tsp. fresh lime juice

2 tsp. soy sauce                  2 tsp. minced garlic

 

Sesame-Chili Chicken with Gingered Watermelon Salsa

This is one of our favorite Summer recipes!  I make it all the time, all Summer long!  For convenience sake I have figured out how to prep it as a freezer meal as well.  The original recipe is found in Cooking Light Magazine June 2006. 

This is also very good with fish instead of chicken.  One year my brother in-law caught some rock fish and brought it to dinner.  We added it to the marinade and it was delicious, as well as the chicken.

***I usually double this recipe, and serve it with Curried Basmati Rice.

Chicken -

2 Tbsp. low-sodium soy sauce (I just use regular soy sauce)

1-2 Tbsp. chili sauce with garlic

1 Tbsp. dark sesame oil

4 (6 oz.) boneless, skinless chicken breast halves

Salsa -

2 cups diced, seeded watermelon

1/4 cup diced yellow bell pepper (I've used other colors as well)

2 Tbsp. thinly sliced green onions

1 Tbsp. finely chopped fresh cilantro

2 tsp. mirin - sweet rice wine (since I never have or have used sweet rice wine, I just use rice vinegar as a substitute and that works great)

1 tsp. lime juice, fresh (I usually use bottled)

1 tsp. peeled, grated fresh ginger

1/8 tsp. salt

1 jalapeno pepper, seeded and minced

1. Mix marinade ingredients and pour over chicken in bowl or Ziploc bag.  Let marinate for at least 1 hour, turning chicken occasionally.

2. Prepare Grill. 

3. Prepare Salsa by mixing all the salsa ingredients, cover and chill till service.

4. Grill chicken for about 6 minutes on each side or until done. 

Garnish with more cilantro and lime wedges if desired.

*Yield 4 servings, Serving size: 1 chicken breast half and 1/2 cup salsa.  Calories 247  Fat 4.6g  Protein 40.2g  Carb 8.7g   Fiber 0.7g

***Freezer Meal directions - Prep chicken and marinade in Ziploc bag and freeze flat.  Prep all of salsa without the watermelon.  Toss the salsa into boiling water for 2 minutes to blanch, grab out with mesh strainer and let cool.  Freeze in a small Ziploc bag laying flat.  When ready to prep thaw chicken - it will marinate as it thaws.  Thaw salsa and add watermelon, toss till mixed well.