Citrus Salmon en Papillote

6 orange slices
6 lime slices
6 salmon fillets (4-6 oz each)
1 lb fresh asparagus, trimmed & halved
Olive oil-flavored cooking spray
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons minced fresh parsley
3 tablespoons lemon juice

Oven Method:
Preheat oven to 425 degrees F. Cut parchment paper or heavy-duty foil into six 15×10 inch pieces; arrange three orange and three lime slices on one side of each sheet. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice.
Fold parchment paper around fish and crimp the edges to seal; place on baking sheets. Bake until fish flakes easily with a fork, usually 12-15 minutes. Open packets carefully to allow steam to escape.
Grill Method:
Preheat grill to medium-high heat – lightly oil grill grate to prevent sticking. Cut heavy-duty foil into six 15×10 inch pieces; arrange three orange and three lime slices on one side of each sheet. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice.
Fold foil around fish and crimp the edges to seal. Place on grill grate and cook until fish flakes easily with a fork, usually 12-15 minutes. Open packets carefully to allow steam to escape.

Serves 6
From prep to table 40 minutes

Grilled Marinated Pork Tenderloin

2/3 cup balsamic vinegar
1/3 cup olive oil
2 tablespoons soy sauce
4 ½ teaspoons firmly packed brown sugar
¾ teaspoon ground black pepper
½ cup finely chopped fresh rosemary
5 garlic cloves, chopped
1 package (of two) boneless pork tenderloins – about 2.5 pounds
Salt to taste

Remove silver skin and excess fat from the tenderloins.
To make the balsamic-rosemary marinade, in a food processor, combine the vinegar, olive oil, soy sauce, brown sugar and pepper and pulse until blended.  With the motor running, drop the rosemary and garlic through the feed tube and continue to process until fairly smooth.
Place the tenderloins in a glass baking dish and pour the marinade over them.  Cover and let stand at room temperature, turning occasionally, for up to 2 hours.
Preheat grill for medium-high heat.  Remove the tenderloins from the marinade, reserving the marinade.
Grill the meat over direct heat.  Turn the meat every 4 to 5 minutes and baste with the marinade for up to 5 minutes before the meat is done until cooked to your liking, about 20 minutes total for medium (slightly pink at the center and juicy) (140 degrees internal temperature).
Transfer the tenderloins to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.  Carve into slices across the grain and at an angle to the cutting board.  Season with salt.  Serve the tenderloins hot, warm or at room temperature.
Serves 4 to 6

Grilled Fish Pointers

CRISSCROSS  If you are grilling a fillet with the skin on (common for salmon, bass and snapper), make shallow crisscross slices – about 1/8 inch deep – into the skin with a sharp knife.  This will prevent the fillet from curling as it cooks.

SKIN SIDE DOWN Always grill a fillet with the skin side down first to ensure the skin is well browned and crispy before the fillet is fully cooked.  To prevent sticking, clean and grease the grate before heating and brush the fillet with oil.

FLAKE TEST Follow recipe timings. Check doneness at the minimum cooking time by inserting a fork into the fish and gently twisting. (Typically, for each inch of thickness, a fillet requires about 10 minutes of cooking time over medium-high heat.) Properly cooked fish is opaque with a flaky texture; overcooked fish will be tough outside with dry, mealy flesh.

Simple Grilled Steak Fajitas

1 lb top sirloin steak or flat iron steak
2 tablespoon fajita seasoning mix
1 large sweet onion, cut crosswise into ½ inch slices
1 medium sweet red bell pepper, halved
1 medium green bell pepper, halved
1 tablespoon olive oil
4 tortillas (8 inch), warmed
Optional items:
Sliced avocado
Chopped fresh cilantro
Lime wedges

Rub steak with seasoning mix.  Brush onion and peppers with the oil.  Allow steak to come to room temperature.
Preheat grill to medium high heat.
Grill steak and vegetables, covered, for 4-6 minutes on each side or until meat reaches desired doneness, and vegetables are tender.  Sirloin steak does not like to be well done – grill to 145 degrees F for best results.  Flat Iron steak can be grilled to complete doneness if desired.
Remove from grill.  Let steak stand, covered, 5 minutes before slicing.
Cut vegetables and steak into strips; serve in tortillas.  If desired, top with avocado and cilantro and serve with lime wedge.
Serves 4
From prep to table 30 minutes

Balsamic Pork with Rosemary & Thyme

2 pork tenderoins (1 package has two)
8 large sprigs fresh rosemary
8 large sprigs thyme
½ cup balsamic vinegar
¼ cup olive or vegetable oil

Cut each pork tenderlin crosswise into 6 pieces.  Press each piece, cut side down, to form a round, 1 to 1.25 inches thick.
Place rosemary, thyme, vinegar and oil in resealable plastic bag – shake to mix up. Add pork; turn to coat. Refrigerate, turning pork 2 or 3 times, at least 1 hour, but no longer than 24 hours.
Preheat grill medium high heat. Remove pork and herbs from marinade; reserve marinade.   If you are using a charcoal grill, place the herbs directly on the hot coals for added herb flavor and aroma.
Cover and grill pork 7 minutes, turning and brushing with marinade. Discard remaining marinade. Cover and grill pork 6 to 8 minutes longer, until 145 degrees internal temperature (slightly pink in center).
Serves 4
Prep time 15 minutes
Minimum marinade time 1 hour
Grill time 15 minutes

Caribbean Pork Burgers

1 pound lean ground pork
1 tablespoon grated lime peel
1 teaspoon dried thyme leaves
½ teaspoon ground allspice
½ teaspoon crushed red pepper
¼ teaspoon salt
1 medium red onion, cut into ½ inch slices
8 slices french bread ¾ inch thick
1 tablespoon olive or vegetable oil

Heat grill to medium high heat.  Mix all ingredients except onion, bread & oil.  Shape mixture into 4 ¼ lb patties, about ¾ inch thick.
Grill patties, covered, 15 to 18 minutes, turning once, until 145 degrees F internal temperature.  Add onion slices for last 8 to 10 minutes of grilling, turning once.  Brush both sides of bread slices with oil.  Add bread for last 2 to 3 minutes of grilling, turning once.
Serve burgers and onion between bread slices.
Serves 4   From prep to table 40 minutes

Asian BBQ Halibut Steaks

2 tablespoons butter
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
½ teaspoon ground black pepper
1 pound halibut steak

Preheat grill for medium-high heat.  Place butter, brown sugar, garlic, lemon juice, soy sauce, black pepper in a small saucepan.  Warm over medium heat, stirring occasionally, until sugar is completely dissolved.
Lightly oil grill grate to prevent sticking.  Brush fish with brown sugar sauce, place on grill.  Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce.  Basting sauce can be heated to serve with the fish.  Discard what isn’t used.
Serves 2
From prep to table 30 minutes

Guinness Corned Beef and Cabbage

2 lb red potatoes, quartered
1 lb whole carrots, cut into 3 inch pieces
2 celery ribs, cut into 3 inch pieces
1 small onion, quartered
1 corned beef brisket with spice packet (3 to 3 ½ pounds)
8 whole cloves
6 whole peppercorns
1 bay leaf
1 bottle (12 oz) Guinness stout beer OR reduced-sodium beef broth
½ small head cabbage, thinly sliced
Prepared Horseradish

In a 6 quart slow cooker, combine potatoes, carrots, celery and onion.  Add corned beef (discard spice packet or save for another use).
Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth.  Gather corners of cloth to enclose seasonings; tie securely with string.  Place in slow cooker.  Pour stout over top.
Cook, covered, on low 8-10 hours or until the meat and vegetables are tender, adding cabbage during the last hour of cooking.  Discard cheesecloth with seasonings.
Cut corned beef diagonally across the grain into thin slices.
Serve corned beef with vegetables and prepared horseradish.
Serves 9

Trudy’s World’s Best Meatloaf

Meatloaf ingredients:
2/3 cup dry bread crumbs
1 cup milk
1.5 pounds lean ground beef
2 slightly beaten eggs
¼ cup fresh chopped onion
1 teaspoon salt
1/8 teaspoon ground pepper
½ teaspoon ground sage
Topping ingredients:
3 tablespoons brown sugar
¼ cup ketchup
¼ teaspoon ground nutmeg
1 teaspoon dry ground mustard

Mix all of the meatloaf ingredients.  Mix well, but not excessively (over handling the ground beef makes it tough.)  Put the meatloaf mixture in a greased or lightly sprayed loaf pan.
Mix all of the topping ingredients.  Spread on the top of the meatloaf mixture before baking.
Bake at 350 degrees until center of meatloaf is done – approximately one hour.  To test for doneness, cut into the center of the meatloaf
Remove the meatloaf from the loaf pan immediately and place on a plate or serving platter.  Allow to rest for about 5 minutes.  Leaving the meatloaf in the loaf pan will allow it to absorb the grease from the baking process.
Optional ingredient – pre-cooked bacon on top of the meatloaf mixture before the topping is applied.
Optional ingredient – fold into meatloaf mixture chunks of sharp cheddar cheese.
Serve with fresh salad and baked potato.

Slow-Cooked Hoisin Pot Roast

1 medium onion cut into 1 inch pieces
1 boneless beef chuck or English roast 4 to 5 pounds
1 tablespoon canola oil
1 cup water
1 cup hoisin sauce
3 medium plums or 6 pitted dried plums, halved (may substitute canned plums)
Place onion in a 5 quart slow cooker.  Cut roast in half.  In a skillet, heat oil over medium-high heat; brown the meat.  Transfer meat to slow cooker.
Combine water and hoisin sauce; pour over meat.  Top with plums.
Cook, covered, on low until meat is tender, 8-10 hours.  Skim fat.
Serves 8-10
Prep time 20 minutes
Slow cook time 8 or more hours

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