Slow cooked on the Grill Pork Lion with a spicy dry rub

Who in the South doesnt love BBQ and that good Bark crust!!

I bought a Boneless Pork Lion and cut it in half. ( I freeze the other half for a later date)

I created a nice dry rub:
tsp coarse black pepper
tsp cinnamon
tsp sea salt
1/2 cup dark brown sugar
tsp dry mustard
tsp nutmeg
tsp sage
tsp cayenne pepper
2 tbsp granulated garlic
tsp cumin

I rub my pork down really good and place in a double tinfoil bed. I put it on the grill for 10 mins and then add a cup of Coke to the bed of my tinfoil. This helps to create that Bark and get a caramelize going with the sugar.
I tent up my foil and continue to cook until the internal temp of my pork is 160 degrees. I removed my pork from the tinfoil and placed it on the grill for a few mins to crust it up and get that dark bark crust you can see in my picture.
This was so good. My kids could not believe how good it was!

Deep Fried Cajun Turkey Wings with Roasted Purple Potatoes

Since I LOVE cajun turkey I wanted to create something at home that would be easy and good. I found these cool purple potatoes at Publix last week on sale!! They had a more earthy taste.

My cajun rub was easy:

tsp cumin

tsp paprika

tsp coarse black pepper

tsp Old bay spice

tsp salt

tsp celery seed or flake

tsp dry mustard

I rubbed my turkey wings down and let them sit in the fridge for abotu 5 hours. Then I heated my deep fryer to 350 degrees. I have a middle size one that stays on my back porch and has a basket in it. I removed the basket to have enough room to place the large turkey wing in there. 

I wrapped my turkey wing in tinfoil like 3 times. Leaving no way for grease to get in there. I put my turkey in the fryer and cooked it for 6-8 mins. * NOTE THE INTERNAL TEMP OF TURKEY NEEDS TO BE 165 DEGREES.

My potatoes I placed in my roaster oven at 400 degrees for 20 mins. I diced them into qtrs and tossed with EVOO, salt, pepper  and granulated garlic. 

great meal, something different to mix up dinner 

buffalo chicken salad - quick and easy

this is always a best hit at any catering event I do. 

Quick and easy 

2 cans chicken ( if you have time then bake some chicken and shred)

1/2 cup Buffalo sauce

1/4 cup minced onion

1 package creme cheese

1 cup chunky blue cheese dressings or 

use some butter milk & crumbled blue cheese

1 tsp salt

1 tsp pepper

3 dashes of granulated garlic

~ mix it all up and bake for 20 mins. Serve hot or cold. Good for 7 days in fridge

I serve mine cold and with chopped celery on the top for a crunch

24 HOUR MARINADED CHICKEN IN A DRY RUB

I LOVE DRY RUBS AND LETTING THE PROTEIN SOAK IT IN OVER A DAY IN THE FRIDGE

THIS WAS SUPER SIMPLE AND WE LOVED THEM. 

2 TBSP DARK BROWN SUGAR

2 TBSP PAPRIKA

1 TBSP CHILI POWDER

2 TBSP GARLIC POWDER

TSP SALT

TWO DASHES OF BLACK PEPPER

I RUBBED THE CHICKEN DOWN AND PUT IT IN THE FRIDGE OVER NIGHT AND GRILLED IT THE NEXT NIGHT. 

A few pics of my cupcakes Im still playing with the recipe

CARMEL NUT

MINT CHOCOLATE CHIP

SWEET TEA BOURBON

Turkey burgers

Grilled Turkey burgers

Super AWESOME Mac N Cheese

I have played with this recipe a few times now and finally got it to what I want it to be. It taste so much like the Mac n Cheese you get at The Cheesecake Factory!

1 cup milk

1 cup 4 cheese blend

1/2 cup light cream cheese

1/2 cup low fat sour cream

1 egg

 3 tbsp butter

1/2 cup bread crumbs

tsp paprika

tsp black pepper

14 oz penne pasta ( I use Smart Taste)

In a bowl whisk your egg, milk, paprika and pepper

in another bowl add your cream cheese, sour cream, butter ( heat in mircowave for it to soften, do not over heat, it needs to still be thick not liquid)

Then add your two bowls together and mix

Cook your pasta according to the box and add 1/2 your pasta to a baking dish. I use a baking dish that is a little larger than 14 oz so I can mix my items together. Pour 1/2 your mix onto the pasta and sprinke 1/2 your cheese onto it as well. Then repeat using all bowl items and then sprinkle the top with your bread crumbs.You can melt some butter to pour over the bread crumbs to make them be crispy.

ENJOY

Better batter pancakes and strawberry sauce

try these I love pancakes and crepes but the carb and fat can be over board 

The batter: 
1 1/3 c AP flour ( u could use a better flour) 
2/3 c oat bran 
2 tsp baking powder 
1 tsp baking soda 
1 3/4 c butter milk 
1/2 c mashed ripe banana 
2 tbsp butter, melt it 
1 egg 
1 tbsp maple syrup ( or any other kind , i sub in sugar free now) 
1/2tsp vanilla ext 
3/4 c fresh blueberries 
1 cup low fat vanilla yogurt 
and cooking spray 

In a bowl mix your flour, oats and baking soda and powder together. Set aside 
add all your wet(include banana) ingredients together in a bowl and mix, then add to your to your dry bowl. 
Mix until all moist and then FOLD in the blueberries. Do not over mix 
Spray your pan and spoon about 1/2 cup of batter for each pancake. 

I also make this strawberry sauce with mine: 
2 cups diced fresh strawberries 
3 tbsp pure maple syrup ( again I have learned to sub it out for a more healthy choice) 
1/4 c orange juice 
1 tbsp corn starch 
Mix the bottom 4 items together whisk well and then add your strawberries, cook over med high heat,, stirring so it dont stick and let it bubble and your sauce will thicken up. I like my sauce warm. but you can put in fridge and serve cold 

Once your pancake is done serve with a dollop of yogurt and drizzle your strawberry sauce over it. 

this batter yields about 10 pancakes 
343 cals 
8 fat 
12 protein 
62 carb 
4 fiber 
58 chol 
582 sodium 

Mediterranean Roast - Chicken

I made this a few  nights ago. Hubby says it could use some spice to it. So some paprika or cumin could go well with it 

12 oz chicken breast- skinless 
12-14 oz baking potato 
1 eggplant 
2 bell peppers ( any color) 
1 red onion ( large , enough for 1 cup) 
2 tbsp EVOO 
2 tbsp light balsamic vinegar 
1/2 tbsp fresh basil ( chopped) 
1 tsp oregano 
1/2 tsp chives 
4 garlic cloves ( minced) 

Dice your chicken and potato's into 1 1/2 in thick pieces . 
Peel and dice eggplant into 3 by 1/2 inch sticks ( or you can cut into rounds) 
Cut the 2 bell peppers into 1 inch pieces 
dice red onion to make 1 cup 
If you buy fresh herbs , chop to make the needed size. A easy way to to this is take a bunch of it , roll it up tightly and chop its closely together. 
Preheat your oven to 425. Combine all your chicken and veggies together and put in a shallow roasting pan. Whisk together your oil , vinegar, herbs and garlic. 
Drizzle this over your dish and stir a little to coat all your veggies & chicken. 
Cook for 30-40 mins 
Roast uncovered until the veggies are tender and your chicken is cooked thru ( running clear juice, temp at 160) stir once halfway thru the cooking process. 
Once done serve it up. serves 3-4 ppl 

cals-391 
fat-13 
carb-43 
sodium-285 
protein-28 
sugar-7 

My ALTA tennis team catering order line up.

 #1- BuffaloShreddedChickenSubs, Chips&Minestrone soup- SERVED THIS ON SAT AND THEY LOVED THE BUFFALO CHICKEN. THE SOUP WAS GOOD BUT THE WEATHER GOT TOO HOT TO WANT SOUP AT THIS POINT.I MAY HAVE TO SWITCH UP SOME THINGS. 




#2-TurkeySpinachSubs,mac salad,Tomato Garlic Basil Bisque
#3PulledBBQ'wichs, crunchyAppleSalad,Brunswick Stew
#4Assorted Subs,pasta salad, 4 cheese potato soup

Protein Snicker Doodles

Ok So I decided to play with my vanilla whey protein powder today and since I have a huge catering order coming up. I made these: 

( of course when I bake I dont sub anything out, but you could to make them more healthy to your needs but I cant promise they would bake the same or taste the same) 

1 stick soft unsalted butter 
1/2 cup sugar 
1 egg 
4 scoops vanilla protein powder ( I would guess Chocolate would be good too) 
2 tsp baking soda 
1/8 tsp salt 
1 tsp ground cinnamon 


Then make you a sugar and cinnamon mix in a bowl- set aside 

Mix everything together. Make a 1/2 ball and then roll in your sugar/cinnamon mix 
Place on your cookie sheet and press down the middle to form a more flat cookie shape 
Make sure to give plenty of space between the cookies they spread way out. 
bake at 350 degrees for about 15-20 mins. 
Keep and eye on them and when the edges start to brown remove from the oven and place on baking rack to cool. 
yields: about 3 dozen 


enjoy 
~Chef Jenn~

Italian Turkey Meatballs

Ingredients:
1 lb lean ground turkey
1/2 cup dry breadcrumbs
3 cloves garlic, minced
1 egg, beaten
1/4 cup onion, finely chopped
1/4 cup parsley, chopped
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation:
1. Mix all the ingredients together and shape into 30 meatballs.
2. Lightly spray a nonstick baking dish with vegetable oil.
3. Cook the meatballs for about 20-30 mins at 350 degrees ( I slipped mine half way thru)

Servings: 6--- {5 meatballs is only 166 calories}

We made meatballs subs with ours

Homemade Bechamel ( low calorie/low sodium)

White Sauce
I kept all ingredients to generic brands since not everyone has the same G stores as I do:
1 tbsp unsalted butter ( you can sub for a healthier butter)
1 1/4 cups skim milk
3/4 cups low sodium parmesan cheese ( Kraft or Organic Valley makes this)
Dash of Nutmeg
Dash of Pepper
1/8 cups ( 2 tbsp) of All purpose flour ( you can sub for a glut free flour)
2 sauce pans
whisk
measuring tools

In one of your sauce pans add your milk and nutmeg and bring to a med heat

in your other sauce pan on low heat add your butter, as it starts to melt add your flour in and make a roux. DO NOT BURN IT. If it turns brown toss out and start again. It is very important to keep it white and get it all mixed together quickly.

Once your roux is made add in your milk whisking it all together and slowly add in your cheese & pepper. Keep whisking till your cheese is melted in and then serve. 

** If you want a thinner sauce only add one tbsp of flour.

roughly makes 2 cups ( same as a regular sauce jar)  serving 6  1/4 cup per serving
cals 104
carb 5
fat 6
protein 7
sodium 36

Homemade Trail mix

• 1/2 ounce(s) whole shelled (unpeeled) almonds
• 1/4 ounce(s) unsalted dry-roasted peanuts
• 1/4 ounce(s) dried cranberries
• 1 tablespoon(s) chopped pitted dates
• 1 1/2 teaspoon(s) chocolate chips

More cost effective on the purse if you buy all these items and make your own bags of mix

Low Calorie Salad/Sandwich Dressing ( NO MAYO / NO OIL)

2 med. tomatoes

1 green pepper

1 sweet red pepper

1 bunch of basil

2 cloves of garlic

2/3 c pineapple juice

1/4 bunch leaf parsley 

1/3 c Raspberry vinegar

1/3 c Dijon mustard

Dash of  Thyme

Dash of Oregano

 Pepper

1/3 c Worcestershire sauce

Dice your veggies and add everything to the blender , puree it up to the thickness you desire and chill in the fridge before serving.


You can play with this recipe and add in other things you might like such as spices, other veggies.

Butterflied Shrimp in Hot Chocolate Sauce

Serves 4 
8 Large Prawns ( shrimp) in the shell 
1 tbsp AP flour 
1 tbsp dry sherry 
juice from a lg orange 
1 1/2 oz of bittersweet chocolate ( chopped up good) 
2 tbsp EVOO 
2 garlic cloves 
piece of ginger root ( finely chopped up, you may be able to buy this already cut up) 
small dried chili ( chop up with seeds) 
salt & pepper to season if you wish 

~Peel the shrimp leaving the tails on then butterfly your shrimp ( cutting along the back and cleaning out the dark intestinal tract)once this is done press them down to flatten out the backs of them , then dust them with the AP flour 
~ On low heat in a saute pan add your sherry, orange juice and heat , once heated remove from direct heat and add your chocolate stirring till melted. 
~In another saute pan add your EVOO to med-high heat, then add your garlic, ginger and chili . Cook for about 2 mins until all is golden. With a slotted spoon remove all bits from the oil and put in a bowl. Then add your prawns cut side down and cook for about 2-3 mins until golden brown, then turn and cook for another 2 mins. 
~ Return your garlic mixture, and then pour your chocolate sauce over your Prawns. Cook for about a min turning your prawns so they get evenly coated in the sauce. Season to taste and serve it up. 


Cals-125 
Protein-8.5g 
Carb-6.5g 
Fat-6.9g 
Sodium-88mg 

Fresh Veggie Salad

I love making this in the summer time for picnics and BBQ's. The hubby likes to put this over grilled chicken 

serves 6 
1 red pepper 
1 green pepper 
1 yellow pepper 
1 carrot 
1 cucumber 
6 tomato 
3 garlic cloves ( chopped) or get the already chopped or minced 
3 spring onions or as most know it as scallions 
some fresh cilantro ( enough to make a few tbsp) 
Fresh dill, parsley and mint leaves ( again enough to make 2 tbsp of each) 
1 Hot chili ( if you want some heat in it , if not leave it out) chopped up 
4 tsbp EVOO 
juice from 2 lemons 
Pepper 

~ Finely dice up the first 6 ingredients and put in a large mixing bowl 
~ Then chop your garlic, scallions, and herbs. ( if you need some tips on how to cut your herbs so they have to most flavor check out FoodNetwork on knife skills) I tend to roll my leaves up and cut on a angle to give me pretty ribbon cuts 
~Then combine your veggies, garlic , herbs and pour your EVOO and lemon juice , and pepper all together and toss. 
Cover and chill in fridge before serving. 

Cals-116 
protein-3 
carb-12 
fat-6 
sodium-21mg 

Meatloaf with w/o all the guilt

This meatloaaf has less than half the fat and a third of the calories that our classic comfort meatloaf has. 
* the secret is using 93% lean beef, replacing 8 oz of beef with veggies , adding oats and only using egg whites 

1lb ground beef ( 93-95% lean 
1 cup chopped onions 
1 cup shred carrots 
1 cup shred zucchini 
3/4 cup old fashion oats 
2 egg whites ( beating lightly) 
1 egg ( beating lightly) 
4 tbsp ketchup 
4 tbsp worcestershire sauce 
2 tbsp dijon mustard 
1/2 tsp thyme ( u could use basil if u dont have thyme) 
1/2 tsp pepper 
1/2 tsp salt ( thou i tend to leave it out) 

Get your oven going at 350 degrees, spray cooking spray in your loaf pan. I like to line mine with tinfoil or parchment paper. Helps to get the meatloaf out when done and make for a pretty presentation on the table 
~combine all your ingredients ( hold out 2 tbsp ketchup) mix it up well and press firmly in your pan Then drizzle the remainder of your ketchup on the top of your loaf. Place your loaf pan on a bake sheet and cook for an hr and 20 mins . Meat should not be pink and read 160 degrees. 

serves approx 6 
cals-195 
fat-6 
protein-19 
carb-15 
sodium-465mg 
fiber-2