Tag Archives: oregano

Citrus Pork Tenderloin

Happy Veterans Day, 11/11/2011  Thanks to all those who have fought for our freedom!

Recipes posted a year ago:

This recipe I have had for a while from an unknown magazine, calls for you to marinate your pork.  The amount of time is up to you, 30 minutes, 4 hours, or overnight.  Whichever way you choose, it is moist and delicious!

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Tomatillo and Avocado Soup

Recipes posted a year ago:

We have had many hot days here in the Northwest lately (in the 90s WOOT!).  Summer came in September this year.  My Uncle Joe said it seems as if our seasons have shifted by three weeks.  I am tending to agree!  Sometimes it is hard to eat hot food on a really hot day, so this cold soup was perfect. I believe this recipe was adapted at some point from Sunset magazine, although modified.

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Balsamic Sirloin Tip Roast

I have been wanting to get another roast done on the grill for a while.  At the same time, I wanted to keep it simple without a lot of prep time, because we always seem to end up busy and forget to get things out soon enough to give them a long marinade or lots of prep.  So on a recent weekend, I came up with this simple wet “rub” and gave it a try on a sirloin tip roast we had in the freezer.  In the future, I plan on using it again for steaks as well.

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Wine-Herb Grilled Chicken

Grilling is a great way to cook just about anything (in my opinion, at least), and chicken is no exception.  Chicken can still end up a bit bland, however, unless it has a good rub or marinade prior to going over the coals (it also helps to use bone-in pieces).  So when you want to really make chicken tasty off the grill, plan on spending a little extra time prepping it the morning (or evening) before so it can sit and “stew” in some added flavors before cooking.

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Herb Smoked Prime Rib

The prime (pun intended) main dish for our Christmas Eve gathering this year was a prime rib, rubbed with herbs and then slow-smoked on the grill for several hours before giving it a final “finish” at higher temperature.  To top things off, this was my first prime rib, not just on my pellet cooker but ever.  My goal was to achieve a nice medium-rare roast loaded with flavor that was both tender and juicy when served.  Judging by the comments of our guests, it was a success.

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Almond Herb Fried Chicken

That’s right – Fried Chicken.  Not those frozen mystery meat nuggets baked on a cookie sheet or the fast-food chain stuff with the “11 herbs and spices,” but real home-made fried chicken.  Chicken made without special industrial pressure fryers or cooked in soybean or peanut oil.  Chicken made the good old-fashioned way, fried in a heavy pan with real fat.  Of course, we’ve made a few adjustments to the traditional southern fried chicken (like replacing the buttermilk and flour used in the breading) to keep things aligned with our primal meal plan.  And we’ve taken the liberty to use boneless breast meat (yes, I know this will cause the die-hards to scream FOWL!)  just to make the whole meal a little faster and easier to cook.

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