(Family Features) Summertime entertaining should be easy and fun. And it can be - with some simple solutions and fresh recipes.
Start with Simple Recipes
- For this tropical dessert pizza, make the cookie crust the day before. Mix the filling and store it in an airtight plastic container, then cut up fruit and store in individual resealable plastic bags. Be creative and substitute your family's favorite fruits. Kids will have fun arranging the sliced fruit on this yummy dessert pizza!
- Three ingredients plus three minutes equals one tasty marinade. Let the kids help pour the ingredients into a resealable plastic bag to flavor juicy pork tenderloins with a subtly sweet, spicy marinade.
- The combination of crisp watermelon, juicy tomatoes and fresh basil with balsamic vinegar creates a fantastic and refreshing light salad. Just cut up ingredients and store in separate plastic containers, then toss together right before the party to keep the flavors fresh.
- For picnics on damp ground, placing an inexpensive plastic tablecloth under a blanket helps keep dampness from reaching picnickers - and keeps your blanket cleaner, too.
- Wash, chop, measure and prepare your ingredients 1 to 2 days before an event or party. They can be stored in resealable plastic bags or airtight containers in the refrigerator to make putting together recipes much easier the day of the party.
- Save plastic grocery bags to send guests home with leftovers. Placing an empty plastic grocery bag in a picnic basket is also a great solution for collecting trash after a picnic in the park - it doesn't take up much room and will act as a waterproof barrier to prevent spills.
- Create a dipping station for barbeque and grill sauces using reusable plastic storage containers with lids. Guests can spoon sauces onto their plates; when the party is over, simply place the lids back on the sauces and store in the refrigerator. They come in all different shapes and sizes and even fun colors.
- Use resealable plastic bags for marinades. Put meat in the bags with marinade and refrigerate overnight. It helps save space in the refrigerator and clean up is easy. This also works for coating and breading.
For more tips on ways to make summer entertaining a breeze, visit www.PlasticsMakeitPossible.com.
Tropical Fruit Dessert Pizza
Makes 12 servings
- 1 18-ounce roll refrigerated ready-to-slice sugar cookie dough
- 1/3 cup sugar
- 1 8-ounce package fat-free cream cheese
- 1 teaspoon coconut extract
- 1 1/2 teaspoons grated orange rind
- 1 cup fat-free frozen whipped topping, thawed
- 1 26-ounce jar mango slices, drained, or 2 fresh mangoes, sliced
- 1 16-ounce can pineapple slices, drained, or 1 fresh pineapple, sliced
- 1 11-ounce can mandarin orange segments, drained
- 1/2 cup apricot preserves
- 2 tablespoons orange liqueur or orange juice
- 2 tablespoons coconut, toasted, optional
- Preheat oven 350°F.
- Press cookie dough into a 12 to 14-inch pizza pan coated with nonstick cooking spray. Bake 12 minutes, cool completely.
- In medium mixing bowl, blend together sugar, cream cheese, coconut extract until well mixed. Stir in orange rind and whipped topping, mixing until smooth. Spread cream cheese mixture on top of cooled crust.
- Arrange mango slices around edge of iced pizza. Then, arrange pineapple slices around edge. Next, arrange mandarin orange slices in another ring to fill center of pizza.
- In small saucepan or in microwave, heat apricot preserves and orange liqueur just until melted. Spoon glaze over fruit. Sprinkle with toasted coconut, if desired. Refrigerate until serving.
Terrific Tidbit: Go ahead and grate more orange rind than you'll need for the recipe - you can grate a whole orange or lemon and freeze the rind in a plastic freezer bag until needed.
Watermelon and Tomato Salad
Makes 10 (1/2-cup) servings
- 4 cups scooped out watermelon balls or chunks
- 1/2 cup chopped red onion
- 1 pint cherry tomatoes, halved
- 2 tablespoons fresh chopped basil
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- Salt to taste
- 1/3 cup crumbled reduced fat feta cheese, optional
- In bowl, combine watermelon, onion, tomatoes and basil. Whisk together oil and vinegar and toss with salad. Season to taste. Refrigerate until serving.
3-Ingredient Marinade for Pork Tenderloin
Makes 6 to 8 servings
- 2 1-pound pork tenderloins, trimmed of excess fat
- 1/4 cup reduced sodium soy sauce
- 1/4 cup roasted garlic seasoned rice vinegar
- 2 tablespoons honey
- Preheat oven 350°F.
- In bowl, combine all ingredients except tenderloins. Place meat in dish or large resealable plastic bag, pour marinade over meat. If time permits, refrigerate overnight, turning meat several times.
- Bake 40 to 45 minutes or until meat thermometer inserted into the thickest portion of the tenderloin registers 160°F. Slice tenderloin, serve.
Quick Tip: Tenderloins come two to a package. If one will be enough for you to serve, halve recipe, freeze other tenderloin in freezable plastic bag.
Source: American Chemistry Council
(Family Features) Nothing brings people together like a barbecue. There seems to be something about being outdoors and the sizzle of fresh food on the grill that makes you want to gather with family and friends.
This summer, you can be the hero of your grill with a few simple tips and tricks:
- A great meal starts with great meat. Make sure to use versatile, high-quality and tender cuts like Smithfield Fresh Pork ribs, chops and tenderloins.
- Cut down on time, not flavor. Look for pre-seasoned meats such as pork chops, or slice, dice or cube larger cuts like boneless loin to shorten cook time and increase flavor.
- Grill like a pro. Use direct heat for burgers and chops, and indirect heat for larger cuts like ribs.
Find more summer grilling tips and pitmaster-perfected recipes at SmithfieldGetGrilling.com.
St. Louis Style Pork Spare Ribs with Coffee Cocoa Dry Rub
Recipe courtesy of pitmaster Chris Lilly
Prep time: 10 minutes
Cook time: 3 1/2 hours
- 7 teaspoons salt
- 2 tablespoons dark brown sugar
- 4 teaspoons chili powder
- 1 tablespoon ground coffee
- 2 1/2 teaspoons unsweetened dark cocoa powder
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon ancho chile pepper
- 1/8 teaspoon coriander
- 1/8 teaspoon turmeric
- 2 racks Smithfield St. Louis Style Pork Spareribs, membrane removed
- Build charcoal fire for indirect cooking by situating coals on one side of grill, leaving other side empty. Heat grill to 250° F.
- To make dry rub: In small bowl, combine salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander and turmeric.
- Generously apply dry rub onto front and back of pork ribs. Gently pat to ensure rub adheres.
- Put ribs meat-side up over indirect heat, away from coals, close lid and cook until ribs are tender, about 3 1/2 hours.
- Remove ribs from grill and let rest, uncovered, 5 minutes. Slice ribs between bones and serve.
Pineapple Pork Kebabs
Recipe courtesy of pitmaster Sterling Ball
Prep time: 10 minutes
Cook time: 1 hour
- 1/2 Smithfield Prime Boneless Fresh Pork Loin
- 1 sweet onion, cut into 1-1 1/2-inch square pieces
- 1 red bell pepper, cut into 1-1 1/2-inch square pieces
- 2 cups pineapple chunks
- 3-4 tablespoons barbecue rub
- 2 1/2 cups teriyaki marinade
- 3-4 flexible skewers
- Heat grill or smoker to 250° F. Cut pork loin into 2-inch cubes.
- Season pork loin, sweet onion, red bell pepper and pineapple chunks with rub.
- Thread pork loin, onion, pepper and pineapple on skewer; repeat until length of skewer is almost full. Repeat with additional skewers.
- Put assembled kebabs in large re-sealable bag and add teriyaki marinade. Carefully remove air from marinade bag and refrigerate 20 minutes.
- Remove kebabs from marinade bag and place on grill over indirect heat; cook 12-14 minutes, remove and set aside.
- Increase grill temperature to 400° F. Sear kebabs at high heat, until caramelized. Using meat thermometer, check pork loin cubes for doneness; remove from heat once pork reaches internal temperature of 145° F.
(Family Features) Becoming a master of the grill doesn’t have to be complicated. Test out these seven tips for quick marinades, flavorful sauces and marinade hacks to take your summer grilling to the next level.
- The 5-Minute Marinade
If you want flavorful meat but don’t have the time to wait for a marinade to do its magic, try this technique. In a re-sealable plastic bag, combine your protein and marinade, such as the one in this Sweet and Smokey Grilled Flank Steak. Squeeze the air out of the bag and seal tightly. Massage the meat for 5 minutes, turning the bag over often so the meat absorbs most of the marinade. Remove the meat and discard remaining marinade.
- Bring Your Favorite Brew to the Grill
Don’t just drink that beer; add it to your marinade. This recipe for Mexican Chipotle Shrimp Skewers with Lime Beer Basting Sauce combines a generous pour of your favorite Mexican-style beer with a zesty marinade mix, brown sugar and lime juice for a spicy, citrusy marinade and glaze.
- Pep Up Produce
Hearty slabs of meat may be the heroes of the grill, but fruit and veggies have a rightful place on those smoky grates. These Cabbage Steaks with Bacon Blue Cheeseblend sweet and slightly sour notes with savory crumbles of cheese for a dish that pleases every last one of your taste buds.
- Go for White Barbecue Sauce
Discover the south’s tangy little secret, white barbecue sauce. This White BBQ Sauce with Smoky Chicken artfully blends the creamy sauce – complete with the bite of creole mustard and horseradish – with smoked chicken. You can also use it as a dip for fresh veggies or drizzled over salad greens.
- Grill a Whole Fish
Grilling a whole fish may seem intimidating, but it can be done in a few simple steps. To prepare this Applewood Grilled Whole Fish, start by patting the fish dry. Score the sides and brush liberally with oil. Then add seasonings or a rub, and stuff the cavity with citrus slices before placing directly on the grill.
- Switch Up Your Sear
An imperfect sear can result in dry, tough meat. Instead, use this recipe for Sweet Soy Bourbon Chickento practice a tried-and-true technique from grilling experts: start with indirect heat for evenly cooked, juicy meat then finish over high heat for a crispy char on each side.
- Accent Chimichurri with Blue Cheese
Blue cheese adds intense flavor to the classic garlic-tang of chimichurri. Try it with this recipe for Beer Marinated Flank Steak with Blue Cheese Chimichurri.
(Family Features) For millions of football fans, the grill is as important as the gridiron when enjoying a weekend of games. There’s nothing like team spirit, the anticipation of kickoff and the smell of a delicious pregame tailgate wafting through the stadium parking lot.
National barbecue expert Rocky Stubblefield of Stubb’s Legendary Bar-B-Q offers tips and recipes for game day grilling that will have the whole crowd cheering.
Keep it simple
Stubblefield says anything that cooks fast on the grill is great for tailgating – burgers, hotdogs, chicken – and to bring on the flavor without having to pack a carload of ingredients, use sauces, rubs and marinades. Prepare as much food as you can ahead of time and have a checklist for the things you always need but are easy to forget, like napkins and tin foil.
For perfectly shaped, evenly cooked burgers, make a thumbprint in the middle of each patty before grilling. Amp up the flavor by rubbing your burgers with Stubb’s Bar-B-Q rub before putting them on the grill – just like you would a brisket or ribs. No matter what you’re making, wait to put the sauce on until the very end of grilling to avoid charring and burning.
For dozens of easy, delicious tailgating recipes, visit stubbsbbq.com.
Toasted Pecan Burgers
- 1 pound ground chuck
- 1/4 cup chopped red onion
- 1/4 cup chopped pecans, toasted
- 1 tablespoon finely chopped green bell pepper
- 3 tablespoons Stubb’s Original Bar-B-Q Sauce
- 2 tablespoons Stubb’s Bar-B-Q Spice Rub
- Mix together chuck, onion, pecans, bell pepper, sauce and rub. Shape into 4 patties.
- Prepare grill for direct cooking. When coals are ashed over in charcoal grill, spread them in bottom of grill so food can cook directly over coals.
- Grill burgers over direct, medium heat, first on one side then the other, 7-10 minutes, until they reach desired doneness. Medium burgers register an internal temperature of 160° F.
- Serve with your favorite burger toppings on toasted buns.
Smokey Stuffed Jalapenos with Bacon
- 1/2 pound uncooked chorizo
- 16 ounces cream cheese
- 24 fresh jalapenos, halved and seeded
- 24 slices bacon (about 2 pounds), halved
- 1 cup Stubb’s Smokey Mesquite Bar-B-Q Sauce
- Heat skillet to medium heat and prepare grill for direct cooking.
- Remove chorizo casing and cook in skillet over medium heat until cooked through. Transfer cooked chorizo to paper towel-lined plate to drain and cool.
- Mix cream cheese and chorizo.
- Stuff each jalapeno half with cream cheese mixture. Wrap with half strip of bacon and secure with toothpick.
- Place peppers on grill and cook 8-10 minutes, turning frequently. Baste peppers with sauce during last 2 minutes of cooking.
Source: Stubb's Legendary Bar-B-Q
(Family Features) - There's nothing better than a sizzling steak hot off the grill. If you're the grill master, you may be looking to brush up on the right techniques to make sure you have a great beef meal every time.
The Featured Cut
"Boneless top sirloin steak is perfect for the grill. It's versatile, tender and flavorful," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "Top sirloin partners well with rubs, marinades and sauces that add complimentary accents - and it's perfect for cutting into pieces for kabobs, a great way to stretch your grilling budget. Although it seems so decadently delicious, top sirloin is one of the 29 cuts of beef that meet the government guidelines for lean, providing 156 calories and 4.6 grams of fat - as well as 10 essential nutrients - per 3-ounce cooked serving."
Three Easy Steps
Prepare gas or charcoal grill according to manufacturer's directions for medium heat.
Remove beef from refrigerator and season with a spice blend or marinade as desired. Place on preheated cooking grid.
Cook boneless top sirloin steak (1 inch thick) 17 to 21 minutes uncovered (charcoal grill) or 13 to 16 minutes covered (gas grill), turning occasionally. To determine doneness, insert an instant-read thermometer horizontally from the side, penetrating the thickest part or center of the steak. Allow 10 to 15 seconds for the thermometer to register the internal temperature. Steaks should be cooked to 145°F (medium rare) or 160°F (medium). After cooking, season with salt, as desired.
BeefItsWhatsForDinner.com is the one-stop resource for tips and recipes that will help you make the most of your time at the grill.
Hoisin Beef Kabobs with Pineapple Salsa
- 1-1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
- 1/3 cup ketchup
- 2 tablespoons hoisin sauce
- 1/2 teaspoon black pepper
- 1 cup diced fresh pineapple
- 1/2 cup diced red bell pepper
- 1/2 cup diced cucumber
- 2 teaspoons rice vinegar
- Combine Pineapple Salsa ingredients in small bowl; set aside. Combine ketchup and hoisin sauce in another small bowl; set aside.
- Cut beef steak into 1 inch pieces. Thread beef pieces evenly onto four 10 to 12 inch metal skewers. Season kabobs evenly with pepper.
- Place kabobs on grid over medium, ash-covered coals. Brush beef generously with some of reserved sauce mixture. Grill kabobs, covered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally and brushing with remaining sauce mixture. Season beef with salt, as desired. Serve kabobs topped with Pineapple Salsa.
25 to 30 minutes
SOURCE: The Beef Checkoff
(Family Features) When looking for inspiration on the grill, nothing beats the tender, juicy pork chop. This hearty protein is a versatile canvas for a wide range of mouthwatering rubs, glazes and marinades that will ignite taste buds with bold new flavors.
To fire up your grill creativity, look to simple, fuss-free recipes that pack big flavor. Take your pork chops on a jaunt through the Mediterranean with a savory Basil-Garlic Rub. Or, spice up the chop with a Fire-Lovers Rub, featuring a robust blend of Southwestern-inspired spices. No matter what tastes you crave, the pork chop is your perfect partner on the grill all year long.
For more on how to get the most out of pork on the grill, turn to these tips from the National Pork Board:
Know your chops. Did you know there are five different pork chop cuts? From the richly marbled blade chop to the lean iconic loin chop, there are many delicious options for quick-cooking chops on the grill. Ask your retailer or butcher to help choose the cut that's right for you-it might just result in a new favorite.
Make it your own. Pork chops pair perfectly with a virtually endless variety of tasty rubs and marinades. Experiment with your own flavor combinations by taking standby recipes and swapping out or adding ingredients to suit your family's tastes.
Mind your cook time. For juicy, tender pork, the USDA now recommends cooking chops, roasts and tenderloins to an internal temperature of 145°F with a 3-minute rest. Be sure to use a digital cooking thermometer for the most delicious results.
For more details on pork chop cuts, tips and mouthwatering recipes, visit www.PorkBeInspired.com. You can also follow the National Pork Board on Facebook at www.facebook.com/PorkBeInspired and on Twitter @AllAboutPork.
When looking for inspiration on the grill, nothing beats the tender, juicy pork chop.
- 4 bone-in pork loin chops, 3/4-inch thick
- 2 garlic cloves, peeled
- 1 cup fresh basil leaves, packed
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make a thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
- Prepare medium-hot fire in grill. Brush grate clean and oil grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest.
Calories: 210g | Total Fat: 14g
Cholesterol: 60mg | Protein: 27g
Carbohydrates: 2g | Sodium: 620mg
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon coarse salt
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon coarsely ground black pepper
- Mix chili powder, oregano, cumin, salt, cayenne, granulated garlic and black pepper in small bowl. Rub both sides of pork chops with spice mixture. Let stand 15 to 30 minutes. Cook chops to an internal temperature of 145°F with a 3-minute rest.
Calories: 220g Total Fat: 14.5g
Cholesterol: 60mg Protein: 27g
Carbohydrates: 4g Sodium: 1220mg
Makes enough for 4 pork chops
SOURCE: National Pork Board
(Family Features) Explore new flavors and cuisines and take a tasty trip around the world with pork - all from the comfort of your own home. Pork's versatility and savory taste make it the perfect pairing with global ingredients and dishes, giving you a passport to delicious mealtimes you will want to share with family and friends.
Need some inspiration? Create a Pork Bucket List and fill it with ideas for global-tasting meals with pork. Try:
Making your own marinade using a new ingredient from a far-off place, like chiles.
Visiting a new ethnic restaurant that serves dishes like dim sum or Korean barbecue and then find recipes at PorkBeinspired.com to replicate your favorites at home.
Discovering pork dishes from all seven continents, starting with Asia and these Thai Ribeye Pork Chops.
For Thai Ribeye Pork Chops, mix up a slightly tangy Asian-inspired marinade before grilling. And remember, for juicy, tender results that you, your family and friends will love, grill your pork chops to an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest.
Serve these chops on top of a bed of noodles for a Thai pork noodle bowl, or alongside an herb salad of fresh basil, mint, scallions and cilantro for a meal packed with a world of flavor.
Keep your grilling and cooking fresh and exciting with more global recipes. Visit www.PorkBeinspired.com and www.Pinterest.com/PorkBeinspired for recipes, ideas, tips and more.
Thai Ribeye Pork Chops
- 1/4 cup soy sauce
- 1/4 cup cilantro, chopped OR 1 tablespoon dried cilantro
- 3 cloves garlic, crushed (about 3 tablespoons)
- 3 tablespoons brown sugar
- 1 tablespoon vegetable oil
- 1 lime, juiced
- 4 boneless ribeye pork chops, about 3/4- to 1-inch thick
- Whisk together soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in bowl.
- In large baking dish, arrange ribeye pork chops in even layer. Pour marinade over pork chops, reserving about 1/4 cup of marinade in refrigerator for later use.
- Marinate pork chops for 20-30 minutes.
- Heat indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from marinade, discarding excess marinade. Place pork chops on hot grill for 4 minutes on each side, flipping once until internal temperature of pork measures between 145°F (medium rare) and 160°F (medium) on meat thermometer.
- Transfer grilled pork chops to cutting board and let rest for 3 minutes before slicing against grain.
- Pour reserved marinade over sliced pork before serving.
SOURCE: National Pork Board