grilling

Grilled Garlic Lemon Shrimp

May 27, 2020

This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #MyMazolaMarinade

Mazola® Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.

These Grilled Garlic Lemon Shrimp come together quickly with a simple marinade. Just a few ingredients, but every bite has so much flavor.

Make Grilled Garlic Lemon Shrimp a wonderfully delicious and healthy part of your dinner. You’re going to love that it comes together to quickly with just a few ingredients- shrimp, Mazola® Corn Oil, garlic, and lemon!

…

Pineapple Jerk Grilled Pork Tenderloin

August 18, 2016

Don’t even get me started on how it’s already half way through August. I can’t even.

It feels like I just moved to Tampa in February, but it’s already been 6 months. It’s just crazy. Time flies when you’re having fun at the beach.

In years past, hitting August would fill me with panic as it meant that summer was almost over and cooler weather would be setting it. I felt I had not yet had my fill of hot summer days, long nights, the hum of the AC, grilling, cold beers at the patio table, and trips to the beach. I loved fall but summer is when I feel like myself. When I can breathe, even when it’s so hot outside that you can barely breathe.

But now that we are here in Florida I don’t have to fear mid August. I am enjoying it because it doesn’t mean that there will be an option of snow arriving in 2 1/2 months. Yep, earlier recorded measurable snowfall in Boston was October 29th 2005. So yeah, I am glad to be done with that.

But here’s the thing, no matter where you are or when it gets cold, there always is time to grill. So grill this weekend. Grill in 2 weeks. Shoot! Dust off the snow on the grill!

This Pineapple Jerk Grilled Pork Tenderloin is such a great option too! It’s a nice lean cut of meat that is quick to grill so it’s perfect for a week night meal. Want to enjoy it this week? Then marinate it while at work, once you get home take it out of the fridge to come to room temperature while you prepare the sides (while enjoying a glass of wine!) and heat up the grill. In no time you can have this dinner ready!

Pork Tenderloin is one of my favorite meats to grill up. Burgers are great. Chicken is great. But there is just something that I love about grilling up a pork tenderloin. I think it really is about giving it that char.

Plus that marinade… oh yeah baby! The pineapple gives it some great sweetness while the jerk spices pack that punch. I couldn’t resist adding in the fresh rosemary either since that goes so well with pork. In all, everything just works so well together

Fire up your grill to enjoy this super flavorful tenderloin. The pineapple and jerk marinade packs so much flavor! yum!

Pineapple Jerk Grilled Pork Tenderloin

Makes 4 4-oz servings

Ingredients

1 1-lb pork tenderloin
1/3 Cup Pineapple Preserves
1 Tablespoon fresh finely chopped rosemary
1 Tablespoon jerk seasoning
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Process

Trim any excess fat from the tenderloin. Place in a large bowl.
Combine the rest of the ingredients and rub on the tenderloin. Let marinade for 1 hour at room temperature. (If you are marinating longer, then keep refrigerated and remove from the refrigerator to come to temperature 1 hour prior to grilling)
Prepare your grill to preheat it to medium heat.
Just prior to putting the tenderloin on the grill, brush the grates with vegetable oil. Place the tenderloin in the center of grate. Discard any remaining marinade.
Cover your grill and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes. The tenderloin is done when an internal temperature of 140 degrees F.
Remove the tenderloin from the grill place on a cutting board. Tent with aluminum foil and rest for 10 minutes. Slice into 1/2″ to 3/4″ thick slices. Serve with your favorite summer sides.

8.23-25: Weekend Recap

August 26, 2013

{Friday Night} leave work early | Price gets home late | get take out pizza | dinner | work on Project Life | relax & watch TV | bed

{Saturday} Kemper was up early | shower & get ready | pack up the car | left over pizza for breafast | leave around 7am | sleep in the car | Greenwich at 10.15am | hang at the boat waiting for family to come | boat ride to The Cove, lunch, newphews swimming around, ride around the islands in the Sound | last minute grocery shopping | dinner- hamburgers, sausage, salads, lobsters, ice cream cake | play around for hours | get towels and talk with my sister | back to the boat | bed

{Sunday} up early | lounge around | breakfast sandwiches from The Firehouse Deli | leave Greenwich at 10am | Sonic for drinks | get rabbit pellets at Sweet Meadow Farm | Price gets workboots | home & unpack the car | drop Price off at work | grocery shopping for the week | lounge/nap time | laundry | work on Project Life | make pumpkin roll | pick up Price from work | blogging | MTV VMA’s | redline drawings | bed

BBQ Bacon Wrapped Corn

August 23, 2013

BBQ Bacon Wrapped Corn – try taking your average grilled corn on the cob to the next level. A must make at your next summer BBQ.

Post from 8/23/18, Pictures updated 5/27/18

I’m so out of it this week.

I’m really thankful it’s Friday… Friyay… because this week felt like it was dragging and dragging.

…

6.28-30: Weekend Recap

July 1, 2013

{Friday Night} left work early – headache & tiredness | nap with Kemperpup | Price gets home | Price and Kemper go for Poker Night at Chris’ | lounge for hours watching mindless tv | bed

{Saturday} up early with Kemper | back to bed | sleep in ’till 9.30 | cleaning the house | errands together- Petsmart, Babies R Us, Michael’s, Stop and Shop | lunch- hot dogs and chips | more cleaning | talk to my mom | Price picks his dad up at the airport | catch up and get settled in | grill steak, veggies, and corn for dinner | relax | bed

{Sunday} up early | Price and Tom get McDonald’s | lounging around | Price and Tom go to Target | go back to bed | get ready | go to Home Depot | gardening out front | lunch- hot dogs, corn, horiatiki salad | relaxing and puppy cuddle time while watching the NASCAR race | nap | dinner-KFC | Price played frisbee with Kemper out back | bed

Tropical Pork Pineapple Kebabs- SRC

July 30, 2012

Another month is wrapping up so it means it is Secret Recipe Club time! How is this summer flying by?!?! It is crazy! At least it has been jam packed with great food, lots of fun with family and friends, and some awesome adventures. It just makes me wish summer was so much longer.

This time I had the blog called Without Adornment by Bean. The blog is packed full of gluten free recipes, as well as other allergen free recipes. This is perfect for someone with allergies, as well as anyone who just likes great food. I immediately saw her Tropical Pork Pineapple Kebabs and knew they would be perfect for a satisfying summertime dinner.

The original recipe was just a guide with the ingredients, and not the amounts used. I generally cook that way so I liked that there was freedom to have my own stamp on this recipe. I added some soy sauce to the marinade just so it would not be too sweet for my liking. I also had zucchini in the fridge so I added that to the kebabs too. I served this with some rice that I prepared while Price grilled up the kebabs. Totally loving our new grill, this summer, and this recipe!

Beans recipe was gluten free which I respect because for a while last year I ate gluten free and enjoyed the process and felt better from it. Anyway, I did add the soy sauce for flavor but it does wheat so if you want this to be gluten free just be sure to use a gluten free soy sauce. Or you can use Worcestershire Sauce which is naturally gluten free instead of the soy sauce and has 80% less sodium than soy sauce.

Tropical Pork Pineapple Kebabs

Serves 4

Ingredients

For Kebabs

1 pound of pork tenderloin cut into 1″ cubes
pineapple cut into 1″ cube pieces, approximately half a pineapple
1 red pepper, cut into 1″ x 1″ pieces
1 zucchini, sliced into 1/4″ thick pieces
8 oz whole white button mushrooms

For Marinade

1/4 cup soy sauce
1/4 cup pineapple juice
2 gloves garlic, crushed
1 teaspoon chili garlic sauce, known as sambal
1 cup of diced pineapple
1 tablespoon of brown sugar
1/2 teaspoon of white pepper

Process

Soak 10 wooden skewers for at least an hour before using them.
Prepare the marinade first by combine all of the marinade in a bowl or large plastic bag. Mix thoroughly and then add the pork pieces to the marinade. Store in the refrigerator while the meat marinates for at least 1 hour minutes.
Once skewers are soaked and the meat is marinated, thread the pork, pineapple, pepper, zucchini, and mushrooms. Repeat the series twice and end with a piece of pork.
Grill the kebabs over medium-high heat. Using a basting brush, brush the kebabs with the marinade each time you turn the kebabs grilling each side.
Cook the kebabs until done with an internal temperature of the pork is 145 degrees. Let rest for about 5 minutes before serving.

____________________