Grilled Stuffed Zucchini makes an excellent side dish. Pair this healthy vegetable with thick and juicy pork chops, tender grilled chicken or just about anything else you can toss over an open flame. It’s hearty enough to forgo the meats all together and can even […]
Tag: dinner ideas
Summer nights are made for quick and easy dinner recipes. Citrus Steak Salad is the most perfect all in one dinner salad to get the job done. Crunchy greens, tender steak, juicy strawberries, mandarin oranges and a citrusy, made from scratch vinaigrette make for a meal […]
If you like sweet potato fries, then you’ll love Grilled Sweet Potatoes! I’ve always been a sweet potato fan whether they’re fried, baked or all dolled up in a holiday casserole, but grilling them puts it on a whole new level for me. Grilling not only highlights their natural sweetness but also leaves behind a charred and smoky flavor that just tastes fantastic. This healthy and delicious recipe is a nice change of pace to your dinner routine and beyond easy to prepare. We’re talking on the table in a matter of minutes! The potatoes get a head start in the microwave and finish on the grill right alongside with your main course. This one’s a keeper for sure! And don’t skip out on the creamy Gorgonzola spread. It pairs wonderfully with this simple grilled veggie.
Here’s all you’ll need: sweet potatoes, Gorgonzola cheese, mayonnaise, lemon juice, olive oil, salt, pepper and chives.
Wash and scrub the potatoes and then pierce with a fork. Leave the skins on, there’s no need to peel. Using the fork make several deep incisions in the potatoes. This will allow the steam to escape and prevent a mess in the microwave. Place on a microwave safe plate and cook for 6-8 minutes (depending on the size of the potatoes). Be sure to turn over the potatoes once about halfway through cooking. Don’t forget that we’ll finish cooking the potatoes on the grill so we don’t need them to be cooked all the way through. We’re just giving them a little help.
Allow the potatoes to cool until easy to handle. Meanwhile let’s whip up that amazing Gorgonzola spread. This spread reminds me of one of the dipping sauces that they bring out for the veggie course at the Melting Pot. It’s SOOO good and pairs well with most vegetables. In a small bowl, combine the Gorgonzola cheese, mayo, and lemon juice. That’s it! So simple. Cover and refrigerate until ready to serve.
Now back to those sweet potatoes. Once the potatoes have cooled, cut them into 1/2 inch thick rounds.
Brush the sweet potato rounds lightly with olive oil and sprinkle on some salt and pepper. I love that a simple sprinkle of salt and pepper is all that’s needed because obviously I always have both on hand which means I can whip up a batch of Grilled Sweet Potatoes even on short notice. Who doesn’t love that?!? Of course you can absolutely experiment with your favorite flavor combinations to spice things up a bit.
Fire up the grill to medium heat. Grill, covered, over medium heat for 4-5 minutes per side, turning once. Lightly brush the potato rounds with olive oil and don’t forget the sprinkle of salt and pepper below turning. We use a grill mat on a regular basis but it’s not necessary for this recipe and potatoes can be grilled directly on the grates. The benefits of a grill mat are easy cleanup and of course none of the veggies will fall or slip through the grill grates. We love trying all the latest gadgets!
Remove from the grill, sprinkle with chives, and serve with Gorgonzola spread. My garden kicks out so many chives that we sprinkle them on just about EVERYTHING! Well hello my little sweet potato…Come to Momma!! Grilled Sweet Potatoes are a good start for dinner but why not add some Grilled Brussels Sprouts and our Best Grilled Pork Chops too?!? Yum!!!
Grilled Sweet Potatoes
- 4 large sweet potatoes
- 1 cup (4 ounces) crumbled Gorgonzola cheese
- 1/2 cup mayonnaise
- 1 to 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Minced chives, for garnish
- Step 1 Wash and scrub the potatoes and then pierce with a fork. Place on a microwave safe plate and cook for 6-8 minutes (depending on the size of the potatoes). Turn potatoes over once about halfway through cooking. Allow the potatoes to cool until easy to handle.
- Step 2 In a small bowl, combine the Gorgonzola cheese, mayo, and lemon juice. Cover and refrigerate until ready to serve.
- Step 3 Once the potatoes have cooled, cut them into 1/2 inch thick rounds. Brush lightly with olive oil and sprinkle with salt and pepper.
- Step 4 Grill, covered, over medium heat for 4-5 minutes per side, turning once. Lightly brush the potato rounds with olive oil and sprinkle with salt and pepper before turning.
- Step 5 Remove from the grill, sprinkle with chives, and serve with Gorgonzola spread. Enjoy!
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Gimme a “B”…..Gimme an “L”…..Gimme a “T”. What’s that spell??? Well, the BEST sandwich of summer of course!!! I’ve gotta admit that Cornbread Waffle BLT Sandwiches took me by surprise. Waffles and BLT’s might not seem like the obvious pair, but oh my goodness they […]
Fire up the grill cause this next recipe is a keeper! Grilled Chicken with Peach-Cucumber Salsa is my favorite recipe of summer so far. I love that it’s not only ridiculously easy to make, it’s also low calorie and low carb. And since it cooks […]
If you’ve ever eaten a tough and dry pork chop from the grill then you’ll really value this next recipe! We’ve got the Best Grilled Pork Chop Marinade right here folks and it’s a keeper. This excellent marinade grills up juicy, flavorful pork chops every time. My hubby is still raving about them over a week later. There are two keys to pulling off this recipe successfully. First it’s essential to use thick cut pork chops or chops that are at least 1 inch thick. And secondly you’ll want to keep these babies bathing in that marinade for as long as you can. The results are unbelievable!
Here’s all you’ll need: Worcestershire sauce, fresh parsley, balsamic vinegar, soy sauce, olive oil, minced garlic, black pepper, cayenne pepper, and pork chops.
I love this marinade because it combines simple ingredients that I normally already have on hand. Combine the Worcestershire sauce, fresh parsley, balsamic vinegar, soy sauce, olive oil, minced garlic, black pepper and cayenne pepper in a shallow dish. My 1.8 qt square glass pyrex is the perfect size to hold 4 pork chops plus the marinade and it even has it’s own lid. Perfect!
Next place the pork chops in the marinade, cover and refrigerate for 8 hours or overnight. Now you know I totally understand if you’ve only got two hours til you need to get dinner on the table, but just promise me that at least once in your life you’ll try the full 8 hours! Patience my friends.
Grill pork chops, covered on a preheated grill over medium heat. We’re shooting for 10-15 on each side or until a meat thermometer reaches 145 degrees. Don’t forget to flip!
To baste or not to baste? Everyone’s got their own personal preference but we’re a basting family over here. Use a grill-safe silicone basting brush or a bulb baster to cover the grilled pork chops with our tasty marinade. Basting helps to keep the meat moist and also adds flavor.
Remove from the grill and let the meat stand for 5 minutes before serving. I know! You’re like, really?!? I gotta wait? But during cooking the juices run up to the surface. By letting meat stand, the juices flow back down into the meat and the meat is juicier and not dried out. You can thank me later! Now dig in already!!! Pair Grilled Pork Chops with our Cheesy Grilled Potatoes or Foil Packet Italian Veggies and you’ve got yourself a meal.
Best Grilled Pork Chops Marinade
- 1/2 cup Worcestershire sauce
- 1/4 cup minced fresh parsley
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 4 boneless pork loin chops (at least 1 inch thick)
- Step 1 Combine the Worcestershire sauce, fresh parsley, balsamic vinegar, soy sauce, olive oil, minced garlic, black pepper and cayenne pepper in a shallow dish. Place the pork chops in the marinade, cover and refrigerate for 8 hours or overnight.
- Step 2 Grill pork chops, covered on a preheated grill over medium heat. We’re shooting for 10-15 on each side or until a meat thermometer reaches 145 degrees. Don’t forget to flip! Baste several times throughout cooking.
- Step 3 Remove from the grill. Let the meat stand for 5 minutes before serving. Enjoy!
We’d love to hear from you! Leave us your comments and love down below.
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It’s that time of the year when tomatoes taste best so you’re gonna wanna add this next recipe into your dinner rotation right away! Bruschetta Chicken is an end of summer staple in my house. This relatively simple dish is a spectacular way to fancy […]
Creamy Mixed Vegetable Casserole is a staple on the dinner menu rotation in our house! It’s SOOO good!!! But it’s also SOOO easy!! If you’re tired of all those boring steamed vegetable side, then this recipe is for YOU!! This super versatile side dish goes with […]
I’ve been making this Creamy Macaroni and Cheese recipe for about 10 years now and it’s literally THE BEST!! It’s so good in fact that it’s the ONLY mac and cheese recipe that gets made in our house! My hubby went to college at Penn State and we love this recipe because it reminds us of the macaroni and cheese served at The Corner Room in State College. He was obsessed with trying to duplicate their recipe and I stumbled across this one in a cookbook that looked pretty darn close. Boy was it right on point! The sauce is everything you want, thick, creamy and loaded with cheddar flavor. This classic macaroni and cheese recipe is made from scratch and easy to make. One bite and you’ll see why it’s our favorite!
Here’s all you’ll need: elbow macaroni, butter, flour, milk, sour cream, Velveeta cheese, Parmesan cheese, salt, pepper, ground mustard, and cheddar cheese.
Start by cooking the elbow noodles according to package directions. Drain and set aside. Meanwhile, melt the butter in a medium saucepan. Once it’s completely melted, stir in the flour to form a paste. This will act as the base for that rich and creamy sauce!
Gradually add the milk half a cup at a time and stir until smooth. I’ll add half a cup and stir until it starts to thicken slightly before adding more liquid.
Bring to a boil over medium heat and continue to stir until thickened, and I mean REALLY thick. Like pudding thick. This is the stick to your ribs kind of macaroni and cheese that we all know and love! It is doesn’t full on boil, that’s fine as long as it’s a nice, creamy consistency.
Next reduce the heat and stir in the sour cream, Velveeta cheese, Parmesan cheese, salt, pepper, and ground mustard until smooth. Continue to stir until the cheese is completely melted.
Lightly spray a casserole dish with nonstick cooking spray. Add the elbow noodles to the dish and toss with cheddar cheese. If you’re a fan of the crispy, cheesy top on your macaroni and cheese, then only add one cup of cheese during this step. Then top the casserole with the remaining cheese. We like to mix it up in our house!
Stir in the cheese sauce. This is NOT your blue box powdered cheese sauce! (not that there’s anything wrong with that)
Lightly fold in the sauce until every single inch of elbow noodles are covered in cheesy goodness!!! Bake uncovered in a 350 degree preheated oven for 35-40 minutes. The sauce will be nice and bubbly!
Grab yourself a fork and dive right in! The leftovers reheat wonderfully too…..if there are any!
Creamy Macaroni and Cheese
- 2 cups uncooked elbow macaroni
- 1/2 cup butter
- 1/2 cup flour
- 1-1/2 milk
- 1 cup (8 ounces) sour cream
- 8 ounces Velveeta cheese, cubed
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon pepper
- 2 cups shredded cheddar cheese
- Step 1 Cook noodles according to package directions. Drain pasta and set aside.
- Step 2 Melt the butter in a medium saucepan. Stir in the flour to form a paste.
- Step 3 Gradually add the milk, half a cup at a time. Boil over medium heat, continually stirring for about 2 minutes or until the sauce thickens.
- Step 4 Reduce the heat and stir in the sour cream, Velveeta cheese, Parmesan cheese, salt, pepper, and ground mustard until smooth. Stir until the cheese is melted.
- Step 5 Lightly spray a casserole dish with nonstick cooking spray. Add the elbow noodles to the dish and toss with cheddar cheese.
- Step 6 Pour the cheese sauce over the noodles. Lightly fold in the sauce until the noodles are completely covered.
- Step 7 Bake uncovered in a 350 degree preheated oven for 35-40 minutes. Enjoy!!
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There are some recipes that I feel like EVERYONE needs to know and this is one of those recipes!!! A classic baked potato….it should be simple, right?!? A quick internet search for “baked potato” will show you there are apparently about a gazillion ways to […]