Balsamic Grilled Pork Chops

These were some of the best pork chops we have ever had. Perfect flavor. Highly recommend. Easy to make marinade too.

Ingredients:
1/4 cup Balsamic Vinegar
1/4 cup Extra Virgin Olive Oil
2 TBS honey
3 garlic cloves (we used minced)
1/2 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1/2 teaspoon Ms. Dash's Original Salt Free Seasoning Blend

Mix all the ingredients together in a bowl. Add 4-5 boneless pork chops to a resealable bag, pour marinade over them and refrigerate for 1-3 hours. Remove chops from the marinade when ready to grill. Grill on medium high heat for about 10 minutes on each side or until done. (time depends on the thickness of the chops). Goes great with Caramelized Butternut Squash!

Ginger Hoisan Glaze

We slow cooked steaks on the grill and brushed this glaze on during cooking and also when they done. It was incredible. We literally licked our plates clean. Great flavor without being too overpowering and super easy to make. Can't wait to try it on chicken and even shrimp!

1 1/2 TBS Hoisin sauce
1 1/2 teaspoons fresh ginger
1 1/2 teaspoons honey
1 1/2 teaspoons low sodium soy sauce
1/4 teaspoon crushed red pepper

Mix all the ingredients together in a small bowl, stir with a whisk.

*Recipe courtesy of Cooking Light Magazine

Easy Chicken Marinade

This marinade was simple, healthy and kept the chicken very moist and flavorful. Perfect for grilling season!

1/4 cup Balsamic vinaigrette dressing
1 TBS Extra Virgin Olive Oil
1/2 TSP garlic powder
1/2 TSP black pepper

Combine the ingredients in a bowl. Stir well. Put chicken breasts (we had 3 large ones) in a resealable bag and pour marinade over. Squeeze all the air out of the bag, seal tightly and mix around to make sure all the chicken is covered. Best to let it go at least an hour in fridge before cooking. I had to pull one out early to cook for my daughter and after only 30 minutes, it rocked! The rest are still marinating for our later dinner! Yum!

Dijon Balsamic Glaze

I made this sauce for Holly's Apple Cheddar Turkey Meatballs and it was wonderful. We used it as a dipping sauce, rather than a glaze but either way, it was a hit.

Ingredients:
½ cup dijon mustard
¼ cup tomato sauce
¼ cup maple syrup
¼ cup balsamic vinegar

Combine the ingredients in a bowl until well blended. Serve over meatballs or whatever else you like!

Jerk Chicken

This recipe comes from Kraft and  is such a great alternative to the regular bbq chicken. If you've ever been to Jamaica or the Caribbean it will definitely take you back there.

Jerk - style Chicken

Ingredients:

1 envelope GOOD SEASONS Italian Dressing Mix 
2 Tbsp. firmly packed brown sugar 
2 Tbsp. oil 
2 Tbsp. soy sauce 
1 tsp. ground cinnamon 
1/2 tsp. ground red pepper (cayenne) 
4 boneless skinless chicken breasts

Directions:

MIX all ingredients except chicken in large shallow dish until well blended. 

ADD chicken; turn over to evenly coat both sides. Cover and refrigerate 1 hour to marinate. Drain; discard marinade. 

PREHEAT greased grill to medium heat. Grill chicken 20 to 25 minutes or until cooked through, turning frequently.

Suggestion:

Pair with Sweet Potato Spears

Piri Piri Marinade

Thanks to my brother-in-law, Chris, for this amazing marinade. This is a delicious marinade for summer cook-outs. It works great with kabobs or just on it's own. Chicken seems to be the best medium for the marinade but it can be used with pork as well.
Ingredients:
1 1/2 cups olive oil
4 fresh jalapeno peppers (finely chopped)
1 tbsp crushed red pepper
1 tsp salt
1 tsp pepper
1 tbsp minced garlic
1 tbsp cilantro (optional, I usually omit)
1 tbsp kosher salt
Directions:
Combine olive oil, peppers, red pepper, salt and pepper in medium sauce pan. Bring to a boil and reduce heat. Simmer 4 minutes. Remove from heat. Stir in garlic and puree until smooth.
Refrigerate until cool. Stir in kosher salt and marinate meat.