Marinade for Pork Tenderloin Kebobs

Now that grilling season is upon us (Well, in our house we grill all year round), I thought I should begin sharing more grilling recipes. This is a tasty marinade that goes great with pork. We had it last summer, used on pork tenderloin for Kebobs. When I make marinade for Kebobs, I usually keep a little separate from the raw meat that I can use to dip the meat and vegetables in while eating. Also, any excess marinade can be brushed onto the kebobs while they are on the grill to add a little flavor to the vegetables.

3/4 c. Low Sodium Soy Sauce
1/4 c. Honey
1/4 c. Pineapple Juice
1/4 c. Lime Juice (about 2 limes)
1 Tbs Olive Oil
1-1/2 tsp Minced Garlic
1/4 tsp Five Spice Powder
1/4 tsp Fresh Ground Black Pepper

Whisk together, pour over about 2 pounds of cubed pork tenderloin. Marinate at least 2 hours. Can make a day ahead and marinate overnight. Makes 8-10 kebobs.

I also like to put my meat and marinade in a Ziploc bag to make it easy to rotate the meat in the marinade.

Lemon Bars

I love lemon bars. I am picky about which brand of boxed lemon bar mix I will buy. And I always end up adding extra lemon juice. I also like lime bars, but have yet to find a packaged brand I like of those. Well, a few months ago a coworker brought in a pan of the most wonderful lemon bars I had ever tasted. I asked her about them and she made them from scratch. The best part: The recipe is incredibly simple.

1 c. Butter, softened
1/2 c. White Sugar
2 c. Flour


4 Tbs Flour
1-1/2 c. White Sugar
4 Eggs
2 Lemons, juiced


Preheat oven to 350 degrees

Blend together first 3 ingredients. Press into bottom of ungreased 9x13 pan

Bake 15-20 minutes, until firm and golden

Whisk together remaining sugar and flour. Whisk in eggs and lemon juice. Pour over baked crust.

Bake for 20 additional minutes. Bars will firm as they cool.

*Also try replacing the lemon juice with lime juice and a couple drops of green food coloring for lime bars.

*For a festive party tray, make a batch of lemon and one of lime, cut into bars, and arrange in a checker board fashion

Strogaloaf

A couple weeks ago we went to our favorite grocery store on a Saturday. They had lots of samples and one of those samples was a cheese tray. We tried several and my favorite was the Garden Jack. I decided to buy a brick of it and the lady doing the samples gave me a recipe that used that cheese. We decided to try it that afternoon and were immediately thankful we did. It is very tasty.

8 oz. Sour Cream
Half of a 1.5oz Packet Dry Beef Stroganoff Mix (found near gravy mixes)
2.5 oz Package Dried Beef
1 tube Crescent Roll Baking Dough
1 c. Shredded Garden Jack Cheese
1 Tbs Melted Butter
Waxed Paper
Parchment paper

Preheat oven to 375 degrees.

Dice beef, mix in bowl with sour cream and stroganoff mix. Place crescent baking sheet on waxed paper and spread out until you have an even rectangle. (If using regular crescent roll dough, pinch seams together with moistened fingers).

Spread sour cream mixture wot within 1/2" of sides and ends. Sprinkle shredded Garden Jack cheese over top.

Start rolling on one end, lifting waxed paper to ease job. Place on cookie sheet covered with Parchment Paper, seam side down. Pinch sides shut. Brush with melted butter (sprinkle with Garlic Salt, optional). Bake 15-20 minutes. Cool 10 minutes before slicing.



We have already made this recipe a few times. If you can find Dried Beef in a deli, I would highly recommend using that over the prepackaged version. It is good either way, but definitely better with the deli meat.

This is meant as an Hors d' Oeuvre, but last night we made it for our meal and I served it with Steamed Fresh Green Beans.