Balsamic-Mango Marinated Grilled Chicken

Hello, summer! It's grilling season once again and this chicken recipe is perfect to welcome the start of summer heat with the use of a refreshing marinade to the meat, mango nectar. Using the nectar while grilling makes the chicken tender, moist and juicy. Top it off with chopped or chunks of mango. The result is a flavorful and delicious grilled chicken! So take out your grills, scrub them clean and get ready for grilling!

Ingredients:

4 boneless chicken breast (pounded lightly to thin out if they are too thick 1 1/2 to 2 pounds)

1 cup mango nectar

1/3 cup balsamic vinegar

2 tablespoons olive oil

1 1/2 tablespoons chopped fresh thyme

ground black pepper

kosher salt

1 mango (large ripe, peeled and chopped)

thymes sprigs (additional, for garnish, if desired)

Combine chicken in a large zip bag with mango nectar, vinegar, olive oil and thyme- along with a generous sprinkle of salt and pepper. Zip the bag closed and move the chicken around in the bag to coat with the marinade. Lie the bag flat in the refrigerator for at least one hour and up to 2 hours, turning the bag every so often to redistribute the marinade.

Preheat the grill to medium-high heat. Spray the grill with grilling spray (or rub the grates with oil). Drain the marinade from the chicken and grill about 4 minutes per side, or until the chicken is cooked through. Serve grilled chicken topped with chopped mango and thyme sprigs, if desired.

Enjoy!

Note: 

Mango nectar can be found in supermarket's juice aisle. It comes in a can (same size as a soda can), pouch or plastic container. Some of the most recognizable brands are Kerns, Goya, and Jumex. For this post, I used Petit Mango Nectar.

Recipe from Recipe Girl

Yield: 4

BALSAMIC-MANGO MARINATED GRILLED CHICKEN

ingredients:

• 4 boneless chicken breasts (pounded lightly to thin out if they are too thick) 1 1/2 to 2 pounds
• 1 cup mango nectar (see *note)
• 1/3 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 1/2 tablespoons chopped fresh thyme
• Kosher salt fand freshly ground black pepper
• 1 large RIPE mango, peeled and chopped
• additional thyme sprigs for garnish (if desired)

instructions:

1. Combine chicken in a large zip bag with mango nectar, vinegar, olive oil and thyme -  along with a generous sprinkle of salt and pepper. Zip the bag closed and move the chicken around in the bag to coat with marinade. Lie the bag flat in the refrigerator for at least one hour and up to 2 hours, turning the bag every so often to redistribute the marinade.
2. Preheat the grill to medium-high heat. Spray the grill with grilling spray (or rub the grates with oil). Drain the marinade from the chicken and grill about 4 minutes per side, or until the chicken is cooked through.
3. Serve grilled chicken topped with chopped mango and thyme sprigs, if desired.

NOTES:

Mango nectar can be found in supermarket's juice aisle. It comes in a can (same size as a soda can), pouch or plastic container. Some of the most recognizable brands are Kerns, Goya, and Jumex.

https://gourmetplatter.blogspot.com/2018/06/balsamic-mango-marinated-grilled-chicken.html

Recipe from Recipe Girl

Created using The Recipes Generator

Pork Chops with Garlic and Wine

I really like this pork chop recipe from Ree Drummond of The Pioneer Woman. It is very delicious and easy to make. The pork chops are moist and the sauce is flavorful. If you're looking for easy and elegant meal, this dish would be it.

Pork Chops with Garlic and Wine

Makes 4 servings

Ingredients:

18 whole peeled garlic cloves

2 tablespoons olive oil

kosher salt and black pepper to taste

6 whole pork chops (medium- to thin-cut)

2 tablespoons butter
1 tablespoon butter (additional)

1 1/2 cups red wine

1 whole bay leaf
salt and pepper to taste

1/2 cup beef broth, more if needed

1 tablespoon balsamic vinegar
chopped chives, for garnish

Directions:

Heat oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point). Remove the pork chops from the skillet and set aside.

Reduce the heat to medium-high, then throw in the whole garlic cloves. Stir them around and cook them for several minutes, or until they get nice and golden brown.

Pour in the red wine, then add the baby leaf. Stir around and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it's nice and reduced and thick.

Stir in the beef broth (you can add more if it needs the liquid) and add the pork chops back into the cooking liquid, arranging them so that they're swimming in the sauce. Allow the pork chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.

Remove the pork chops from the pan once more, then let the sauce reduce a little more if needed until it's very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper. Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.

Serve with mashed potato and salad or veggies.

Note: For this post I used thin-cut pork chops. Depending on the thickness of the pork chop you use, adjust the cooking time accordingly. Over cooking the pork chop will make the meat tough.

Recipe from The Pioneer Woman

Yield: 6 servingsAuthor: Ree DrummondPin it

Pork Chops with Wine and Garlic

prep time: 5 MINScook time: 20 MINStotal time: 25 mins

ingredients:

• 6 whole Pork Chops (medium-to-thin cut)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 tablespoon butter (additional)
• salt and pepper to taste
• 1 1/2 cup red wine
• 1/2 cup beef broth (more if needed)
• 1 whole bay leaf
• 1 tablespoon balsamic vinegar
• 18 whole peeled garlic cloves 

instructions:

1. Heat oil and butter in a heavy skillet over high heat. Slat and pepper both sides of the pork chops and sear them on both sides until they're nice and golden, about 2 minutes per side. (No need to completely cook the pork chops at this point). Remove the pork chops from the skillet and set aside.
2. Reduce the heat to medium-high, then throw in the whole garlic cloves. Stir them around and cook them for several minutes, or until they get nice and golden brown.
3. Pour in the red wine, then add the bay leaf. Stir around and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it's nice and reduced and thick.
4. Stir in the beef broth (you can add more if it needs the liquid) and add the pork chops back into the cooking liquid, arranging them so that they're swimming in the sauce. Allow the pork chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done. 
5. Remove the pork chops from the pan once more, then let the sauce reduce a little more if needed until it's very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper.
6. Arrange pork chops on a platter, then pour the whole skillet of sauce (including the garlic) over the top.
7. Serve with mashed potato, vegetables, and/or with salad.

notes

You may substitute white wine for a slightly lighter sauce.

https://gourmetplatter.blogspot.com/2018/04/pork-chops-with-garlic-and-wine.html

Recipe from The Pioneer Woman

Created using The Recipes Generator

Filipino Chicken Adobo

Adobo is one of the authentic, most popular staple dishes in my mother county, the Philippines. There is no one way in cooking this Filipino delicacy as adobo is very versatile. Every region in the islands have their own versions  on how they want to cook it. You can use pork instead of chicken, or use them altogether. Some people boil the meat until almost dry or pan-fry the meat after being marinated for few hours. Some put brown or white sugar while others add onions, potatoes, boiled eggs, even chilies to give it a nice, spicy kick. Although there are many different variations on how to cook adobo, the standard ingredients mainly consist of soy sauce, vinegar, peppercorns, garlic and bay leaves.

Ahhh, smelling the adobo cooking in the kitchen enveloping the whole house of its aroma, enjoying it on the plate full of rice smothered with sauce, tasting every bite of its yummy goodness...it surely reminds me of my childhood!

FILIPINO CHICKEN ADOBO (ADOBONG MANOK)

Prep time: 10 minutes
Inactive: 1 hour
Cook: 50 minutes
Total: 2 hours
Yields: 6-8 servings

INGREDIENTS:

4 to 5 pounds chicken thighs 

1/2 cup white vinegar

1/2 cup soy sauce

4 cloves garlic, crushed

1 teaspoon black peppercorns

3 bay leaves

Steamed rice, for serving

DIRECTIONS:

Combine chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.

Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. 

Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. 

Serve with steamed rice.

Recipe from Corrine Domingo

Yield: 6 to 8 ServingsPin it

Filipino Chicken Adobo

Prep time: 10 minutes 

Inactive: 1 hour 

Cook time: 50 minutes

ingredients:

• 4 to 5 pounds chicken thighs
• 1/2 cup white vinegar
• 1/2 cup soy sauce
• 4 cloves garlic, crushed
• 1 teaspoon black peppercorns
• 3 bay leaves
• steamed white rice, for serving

instructions:

1. Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
2. Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20  more minutes. Serve with steamed rice.

notes

I used Datu Puti vinegar and Datu Puti soy sauce for more authentic Filipino adobo taste. You can find them in any Filipino asian store or can be ordered online.

https://gourmetplatter.blogspot.com/2018/04/filipino-chicken-adobo.html

Recipe from Corinne Domingo

Created using The Recipes Generator

Brown Sugar Meatloaf

This is my family's favorite meatloaf recipe. It is a sweet version of a regular meatloaf, easy to make and really tasty. My boys love it and they will eat it any time of day. Give this a try!

BROWN SUGAR MEATLOAF
Prep Time: 20 minutes
Cook Time: 1 hour
Ready in: 1 hour 30 minutes
Servings: 8

INGREDIENTS:

1/2 cup packed brown sugar

1/2 cup ketchup

 1 1/2  pounds ground beef*
3/4 cup milk

2 eggs

1 1/2 teaspoons salt

1/4 teaspoon ground black pepper

1 small onion, chopped

1/4 teaspoon ground ginger

3/4 cup finely crushed saltine cracker crumbs*

DIRECTIONS:

1. Preheat oven to 350°F (175°C). Lightly grease a 5x9-inch loaf pan.

2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.

3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.

4. Bake in preheated oven for 1 hour or until juices are clear.

Enjoy!

Notes:
*For this post I used ground chuck and pork
*If saltine crackers are not available, regular breadcrumbs can be substituted

Recipe from All Recipes

Yield: 8 servingsPin it

Brown Sugar Meatloaf

prep time: 20 MINScook time: 1 hour and 10 MINStotal time: 1 hours and 30 mins

This is a sweet version of a regular meatloaf; easy to make and really tasty. My boys love it and they will eat it any time of day.

ingredients:

• 1/2 cup packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds ground beef
• 3/4 cup milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon  ground ginger
• 3/4 cup finely crushed saltine cracker crumbs

instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a 5x9-inch loaf pan.
2. Press the brown sugar in the botoom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear. 

https://gourmetplatter.blogspot.com/2018/04/brown-sugar-meatloaf.html

Recipe from All Recipes

Created using The Recipes Generator

Butter-Basted Rosemary Steak

This is another rib eye steak recipe that I thought you would like to try. Cooking the steaks slowly and basting it in butter creates a succulent interior and fragrant exterior; a traditional steakhouse preparation. 

BUTTER-BASTED ROSEMARY STEAKS

INGREDIENTS:

cooking spray

1/2 teaspoon cracked pepper

1 1/2 pounds boneless grilling steaks (such as rib eye, New York strip, or tenderloin)

3 cloves garlic, smashed

4 tablespoons salted butter

2 sprigs fresh rosemary

1/2 teaspoon coarse sea salt

DIRECTIONS:

1. Coat steaks with spray, then season with pepper. Preheat large, nonstick saute pan on medium-high 2-3 minutes. 

2. Place steaks in pan; sear 2-3 minutes on each side, or until browned. Remove steaks from pan; reduce heat to medium. Lightly smashed garlic cloves.

3. Add butter, rosemary, and garlic to pan; cook 1 minute. Move rosemary and garlic to edge of pan. 

4. Return steaks to pan; cook for 3-5 minutes on each side and until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done), basting steaks with butter mixture by brushing tops with rosemary sprigs. 

5. Remove steaks from pan. Let stand for 5 minutes before serving. Brush steaks with remaining butter mixture from pan; sprinkle with salt. Serve.

Enjoy!

Recipe from Publix Aprons Simple Meals

Author: Zee H.Pin it

Butter-Basted Rosemary Steaks

ingredients:

• cooking spray
• 1/2 teaspoon cracked pepper
• 1 1/2 pounds boneless grilling steaks (such as rib eye, New York strip, or tenderloin
• 3 cloves garlic, smashed
• 4 tablespoons salted butter
• 2 sprigs fresh rosemary
• 1/2 teaspoon coarse sea salt

instructions:

1. Coat steaks with spray, then season with pepper. Preheat large, nonstick saute pan on medium-high 2-3 minutes.
2. Place steaks in pan; sear 2-3 minutes on each side, or until browned. Remove steaks from pan; reduce heat to medium. Lightly smashed garlic cloves.
3. Add butter, rosemary, and garlic to pan; cook 1 minute. Move rosemary and garlic to edge of pan.
4. Return steaks to pan; cook for 3-5 minutes on each side  and until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done), basting steaks with butter mixture by brushing tops with rosemary sprigs.
5.  Remove steaks from pan. Let stand for 5 minutes before serving. Brush steaks with remaining butter mixture from pan; sprinkle with salt. Serve. Enjoy!

https://gourmetplatter.blogspot.com/2018/04/butter-basted-rosemary-steak.html

Recipe from Publix Apron Simple Meals

Created using The Recipes Generator

Lemon-Thyme Roasted Chicken with Fingerling Potatoes

This recipe is from Better Homes & Gardens. I love how easy this one-dish dinner is to make. In just half hour you already have a delicious meal -- perfect for any busy weeknight.
  

Lemon-Thyme Roasted Chicken with Fingerling Potatoes

Start to Finish: 30 minutes

Makes: 4 servings

Ingredients:

4 teaspoons canola oil or olive oil

1 teaspoon dried thyme, crushed

1/2 teaspoon kosher salt or 1/4 teaspoon regular salt

1/4 teaspoon freshly ground black pepper

1 pound fingerling potatoes, halved lengthwise (or tiny new red or white potatoes, halved)

4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)

2 cloves garlic, minced

1 lemon, thinly sliced

snipped fresh thyme (optional)

Directions:

1. In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.

2. Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes (if preferred add salt to the chicken, to taste). Cook, uncovered, for 5 minutes.

3. Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.

Enjoy!

Recipe from Better Homes & Gardens

Yield: 4 servingsAuthor: Zee H.Pin it

Lemon-Thyme Roasted Chicken with Fingerling Potatoes

prep time: cook time: total time:

I love how easy this dish one-dish dinner is to make. In just half hour you already have a delicious meal -- perfect for any busy weeknight.

ingredients:

• 4 teaspoons canola or olive oil
• 1 teaspoon dried thyme, crushed
• 1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound fingerling potatoes, halved lengthwise (or tiny new red or white potatoes, halved)
• 4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
• 2 cloves garlic, minced
• 1 lemon, thinly sliced
• snipped fresh thyme (optional)

instructions:

1. In a very large skillet, heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
2. Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes (if preferred add salt to the chicken, to taste). Cook, uncovered, for 5 minutes.
3. Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170°F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme. Serve and enjoy!

https://gourmetplatter.blogspot.com/2018/03/lemon-thyme-roasted-chicken-with.html

Recipe from Better Homes & Gardens

Created using The Recipes Generator