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red peppers

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

  1. Soak 10 wooden skewers for at least an hour before using them.
  2. 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.
  3. 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.
  4. 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.
  5. Cook the kebabs until done with an internal temperature of the pork is 145 degrees. Let rest for about 5 minutes before serving.

____________________

Secret Recipe Club

Check out my previous Secret Recipe Club Posts:

June: Cheesy Garlic Knots

May: Berry Brownie Torte

April: Peanut Butter Cup Ice Cream

March: Sauteed Green Beans with Lemon and Almonds

February: Fried Pickles

Jan: No SRC postings

December: Shrimp Sriracha Stir Fry

November: Vegetable Enchiladas

October: Pumpkin Cheesecake Bars

Check out the rest of the reveal day posts!



____________________

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Filed Under: Meat, Recipes, Summer BBQ Tagged With: gluten free, grill, grilling, kabob, Kebab, mushrooms, pineapple, pork, pork kebabs, recipe, red peppers, Secret Recipe Club, shish kebabs, soy sauce, soy suace, SRC, Tropical Pork Pineapple Kebabs, without adornment, zucchini

Dinner in 20: Pasta with Veggies and Cream Sauce

June 28, 2012

I have not been the mood to do anything lately. Well, that is not true. I want to scrapbook all day, every day. I just don’t feel right not being able to be creative. Thinking about how far behind I am working on Project Life makes me want to break out in hives. I left off at week 12… it is now week 26. kill me. And no, I don’t have to continue, but I want to. When I work at it I feel good, I really enjoy it. So I just need to get set up for it, and find some time, and I’ll feel like myself again.

 

 

Being so disinterested in cooking I have been gravitating towards quick fix dinners. Salads have been gracing our table a lot lately but this Pasta with Veggies and Cream Sauce dish was a big winner. I had just restocked the fridge and pantry from moving so I didn’t have to run out last minute to grab something. I love when that happens. I also love Philadelphia Cooking Cream. We use a lot of this to add to pasta dishes, casseroles, or on eggs. It adds a lot of flavor to dishes easily. I’m not singing their praises because they are sponsoring me, I just really like the cooking creams. Man I would love to be sponsored by them, that would be so cool since we go through so much of this stuff. Ha!

Pasta with Veggies and Cream Sauce

Serves 6

Ingredients

  • 1 lb farfalle pasta
  • 1 tablespoon extra virgin olive oil
  • 1 red bell pepper, sliced into 1″ pieces
  • 1 lb mushrooms, sliced
  • 1 (10oz) Philadelphia Italian Cheese and Herb Cooking Cream
  • 1 bunch scallions

Process

  1. Bring a large pot of water to a boil. Add the pasta and cook according to directions for al dente pasta.
  2. While the pasta is cooking, saute the red pepper and mushrooms together in the olive oil. Cook until the vegetables are tender.
  3. Add the cooking cream to the vegetables and mix together until fully incorporated.
  4. Add the cooking cream onto the pasta when you serve it.

____________________

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive. 

Filed Under: Recipes, Rice, Pasta, and Grains Tagged With: cooking cream, cream cause, dinner, mushrooms, pasta, pasta vegetarian, philly cooking cream, red peppers, scallions, vegetables, vegetarian

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