Apricot Glazed Pork Kabobs

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Ideal for summer gatherings with family and friends! Serve with cucumber salad, baked beans, potato salad and your favorite fruit.
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Course Entrées
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Course Entrées
Prep Time 15 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. Stir together preserves, liqueur and butter, simmer in a small saucepan until butter is melted (OR combine ingredients in a 2-cup glass measure; microwave on High for 1 Minute). Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to c
  2. Thread pork onto 4-6 skewers, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade. Heat remaining apricot sauce to boiling and serve alongside kabobs, if desired.
  3. Recipe & photo courtesy of the National Pork Board, http://www.porkbeinspired.com

Grilled Dijon Chicken

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Course Entrées
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
Course Entrées
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
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Instructions
  1. Prepare outdoor grill for direct grilling over medium-high heat. With meat mallet, pound chicken to 1/2- to 3/4-inch thickness. Coat both sides of chicken with 2 tablespoons mustard. Sprinkle chicken with 1/5 teaspoon salt and pepper, set aside.
  2. In small saucepot, melt butter over low heat. Add garlic and cook 1 to 2 minutes, stirring constantly. Do not let garlic brown. Add cream and heat until mixture begins to simmer.
  3. Meanwhile, in small bowl, whisk together remaining 3 tablespoons mustard, egg yolks, Worcestershire and remaining 1/4 teaspoon salt. To temper egg yolk mixture, transfer half the hot cream mixture into egg yolk mixture, then add egg yolk-cream mixture bac
  4. Lightly oil hot grill rack. Place chicken on hot grill rack and cook 3 to 4 minutes per side or until chicken loses its pink color throughout and reaches an internal temperature of 165°. To serve, spoon sauce over chicken and sprinkle with parsley, i

Apple-Pecan Tenderloin Medallions

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This quick, appetizing entree is ideal for those cool fall nights at home, served with your favorite steamed vegetables and warm bread.
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Course Entrées
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
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Instructions
  1. Trim fat from pork. Cut pork into 1/2-inch thick slices.
  2. Melt butter in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Arrange pork slices in skillet. Cook for 2 minutes; turn slices. Spoon apples over pork. Sprinkle with brown sugar and pecans. Cover and cook for 4-6 minutes mor
  3. Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com

Apple Sweet and Sour Brats

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At your next cookout, try these hot, mouth-watering brats on fresh bread with a side of potato salad and seasonal fruit!
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Course Entrées
Prep Time 10 minutes
Cook Time 50 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 50 minutes
Servings
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Instructions
  1. In a large saucepan, simmer sauerkraut with applesauce and apple juice for 20 minutes.
  2. In a large deep skillet, heat butter over medium heat; add onions and saute, stirring frequently, until very soft, about 10 minutes. Add brown sugar and cook for 5 more minutes. The onions should be caramelized. Add apple pieces and saute for 5 more minut
  3. Prepare a medium-hot fire in grill. Grill bratwurst directly over fire, turning until evenly browned, about 5-7 minutes, or until internal temperature reaches 160° F.
  4. Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com

Chicken Oscar

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Course Entrées
Prep Time 25 minutes
Cook Time 18 minutes
Servings
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Instructions
  1. Preheat oven to 350°. In wide, shallow dish, combine flour, salt, paprika and white pepper. In large skillet, heat 1 tablespoon oil and butter over medium heat. Dip chicken in flour mixture to coat both sides; shake off excess flour. Add chicken to s
  2. Meanwhile, in same skillet, heat remaining oil over medium heat. Add garlic and cook 30 seconds; stir in crabmeat and cook 30 seconds. Add wine and lemon juice; heat to simmering and cook 30 seconds. Stir in asparagus and broth, and cook 3 minutes, stirri
  3. To serve, preheat broiler. Place chicken on rimmed baking pan; evenly spoon crabmeat mixture over chicken and top each with 1 slice cheese. Broil chicken 2 to 3 minutes or until cheese is melted and lightly browned. Sprinkle chicken with pepper.

Saut_ed Asparagus with Garlic

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This beautiful side dish will add color and flavor to your favorite meal!
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Course Side Dishes
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
Course Side Dishes
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people
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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. Add 1/3 of the asparagus to water and cook 1 minute. With tongs, immediately transfer asparagus to large bowl filled with ice water. Once cooled, drain asparagus. Repeat process 2 time
  2. In large skillet, heat 2 tablespoons oil and 1 teaspoon butter over medium-high heat. Add 1/3 of the asparagus and cook 3 to 5 minutes or until asparagus is tender-crisp and heated through, stirring frequently. Transfer asparagus to large bowl; keep warm.
  3. Toss asparagus with lemon zest, salt and pepper. Place asparagus on large serving platter and garnish with lemon slices, if desired.

Blake’s BBQ Jalapeno Texas Cheeseburger

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This recipe was created by chef Don Blake of Blake's B-B-Q & Burgers!
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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. Combine 1/4 cup barbecue sauce, seasoning and jalapeños in a small bowl. Knead spice mixture into ground beef and roll into 6 patties.
  2. Brush grill grate with oil or coat with nonstick cooking spray. Light grill using Kingsford® briquets.
  3. Grill burgers for 12-16 minutes on a covered grill until burgers are cooked through, turning once. In last 6-8 minutes of grilling time, place onions on grill. Top burgers with cheese during last minute of cooking time. Lightly spread butter on bun. Grill
  4. Serve burgers on buns and top with grilled onions, barbecue sauce and your favorite toppings.
  5. Recipe provided by KC Masterpiece.

America’s Cut Mushroom

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Course Entrées
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Course Entrées
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
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Instructions
  1. Melt butter in heavy skillet over medium-high heat. Lightly flour chops and brown 2-3 minutes both sides. Remove. Add mushrooms and thyme to pan and saute for one minute. return chops to skillet, add beer; bring to boil. Cover and simmer 12-15 minutes unt
  2. Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com

Green Beans with Caramelized Shallots & Almonds

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Course Side Dishes
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Course Side Dishes
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
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Instructions
  1. Heat large covered saucepot of salted water to boiling over high heat. Add green beans and cook 2 minutes. With tongs, immediately transfer green beans to large bowl filled with ice water. Once cooled, drain green beans.
  2. 2.In large skillet, toast almonds over medium heat 13 to 15 minutes or until lightly browned, stirring occasionally. Meanwhile, in large saucepot, melt butter over low heat. Add shallots and cook, partially covered, 30 to 35 minutes or until golden brown
  3. Increase heat to medium-high. Stir in green beans and red peppers. Cover and cook 4 to 6 minutes or until beans are tender-crisp and heated through, stirring occasionally. Remove saucepot from heat; toss with almonds, vinegar, salt and pepper.

Almond-Stuffed Pork Chops

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Course Entrées
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Course Entrées
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
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Instructions
  1. For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 tablespoons water, bouillon granules, parsley flakes and almond flavor. Add bread cubes; toss to moisten
  2. Heat oven to 375° F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 145° F (check temperature in thickest part of meat) 35-45 minutes. Combine browning and seasoning sauce and 1 table
  3. Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com