Bourbon Glazed Pork Chops

1/2 cup firmly packed light brown sugar
3 tablespoons Dijon mustard
2 tablespoons soy sauce
2 tablespoons bourbon
1/2 teaspoon salt
1/4 teaspoon pepper
6 (1-inch-thick) bone-in pork chops

Stir together first 6 ingredients in a shallow dish or large zip-top plastic bag; add pork chops. Cover or seal, and chill 30 minutes, turning once.
Remove pork from marinade, reserving marinade.

Grill pork, covered with grill lid, over medium-high heat (350° to 400°) about 10 to 12 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning once.

Bring reserved marinade to a boil in a small saucepan, and cook, stirring occasionally, 2 minutes. Pour over chops before serving.

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This is the recipe from Melinda

Caribbean Style Black Beans

Serves: 4
Serving Size: approximately 1/3 cup each
Cilantro, green pepper, onion, and garlic give this bean dish a spicy kick.
Recipe courtesy of the National Turkey Federation.

INGREDIENTS
1 can (16 ounces) black beans, drained and rinsed
1/2 cup tomato juice
2 tablespoons chopped fresh cilantro
1 tablespoon green pepper flakes
1 tablespoon dried minced onion
1/2 teaspoon dried minced garlic

DIRECTIONS
1. In small saucepan over medium heat, combine beans, tomato juice, cilantro, green pepper flakes, onion and garlic.
2. Cook 10 minutes or until heated throughout.

NUTRITION INFOCalories: 79 Fat: 0.4 g Carbohydrates: 16 g Protein: 5 g

Corn, Okra & Tomato Stew

Serves: 4
An easy stew in just 3 steps!
INGREDIENTS
low fat cooking spray
1-1/2 cups frozen sliced okra
1 cup frozen corn kernels
1 (14.5oz.) can stewed tomatoes, undrained
1/4 cup shredded fresh basil
salt and pepper to taste

DIRECTIONS
1. Spray a large saucepan with low fat cooking spray.
2. Add okra, corn, tomatoes and basil then bring to a boil. Reduce heat to low and simmer for 15-20 minutes or until okra is tender.
3. Add salt and pepper to taste.

NUTRITION INFOCalories: 81 Fat: 0.6 g Carbohydrates: 19 g Protein: 3.5 g

From: sparkpeople.com

Sesame Pork Tenderloin

INGREDIENTS
2 (1 pound) pork tenderloins
1/2 cup soy sauce
3 tablespoons olive or canola oil
1/2 teaspoon ground ginger
1 clove garlic, minced
1/2 cup honey
1/4 cup packed brown sugar
1/3 cup sesame seeds, toasted

DIRECTIONS
Place pork in a large resealable plastic bag. Add the soy sauce, oil, ginger and garlic; seal and turn to coat. Refrigerate for 4 hours or overnight, turning occasionally.
Drain and discard marinade. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine honey and brown sugar; spoon over pork. Sprinkle with sesame seeds. Bake, uncovered, at 375 degrees F for 30-40 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5-10 minutes before slicing.

This recipe was also recommended from myrecipe.com

Pork Tenderloin in Bourbon

INGREDIENTS
1/4 cup soy sauce
1/4 cup bourbon
2 tablespoons brown sugar
2 cloves garlic, halved
3 pounds pork tenderloin

DIRECTIONS
Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
Bake for 45 minutes or until meat thermometer registers 160 degrees F/71 degrees C.

I had this at my grandmother's house the other day. The recipe was from my cousin. She sent it to me from myrecipe.com. It was DeLiCiOuS! Some of the comments on the website that were repeated over and over include:

1. Doubling the marinade recipe.
2. Increasing the amount of brown sugar.
3. Marinating overnight.
4. Slicing into medalions and grilling.
5. Use the remaining marinade to make a sauce. I believe my cousin told me that they normally grill it in a skillet and use the drippings and marinade after the pork is cooked to make a sauce.

Served with sliced squash seasoned with olive oil and seasoning cooked on the grill in a grilling basket. She also said sliced okra seasoned with olive oil and cajun seasoning and grilled is excellent!

Vietnamese Bun Noodle Salad

Sauce:
1/2 Cup (+ a little more) sugar
1 cup hot water
1/2 cup Vietnamese fish sauce
1 Tbl. White Rice Vinegar
1/4 cup fresh lime juice
2 - 5 red or green chilies (finely chopped)
3 - 5 large garlic cloves (finely chopped) - or 2 tsp. from a jar

Dissolve sugar in hot water. Add all other ingredients and all to cool to room temperature. Can be stored in refrigerator up to 7 days.

Salad:
Vietnamese Rice Noodles - prepared
Shrimp - cooked, peeled
Diced cucumber
Shredded carrots
bean sprouts
lettuce - chopped
mint leaves - finely chopped
cilantro - finely chopped
basil - finely chopped (preferably Thai Basil)
green onions - sliced

BBQ Chicken Ring

2C chopped cooked chicken
2 C (8oz) shreddd Montery Jack blend cheese
1 can of olives
1/2 C thinly sliced green onions
1/2 C Chili sauce
2 TBSP BBQ seasoning
1 garlic clove

2 pkgs refrigerated crescent rolls.

Mix all ingredients (except crescent rolls) together, reserving 1/4 cup of cheese. Separate the crescent rolls into individual triangles. Arrange in a circle on a large baking stone leaving about a 4 inch diameter hole in the center, wide ends towards center, overlapping and points pointing outwards. Using a rolling pin, roll overlapped ends so that they are flat and smooth. Scoop filling mixture evenly over rolled out surface. Fold over pointed ends towards center of circle and tuck under. Some of the filling will peek through. Top with remaining 1/4 cup of cheese. Bake at 350 degrees for 25-30 minutes or until warmed through and golden brown on top. Slice with large pizza cutter.

Santa Fe Chicken Salad

• 1/2 cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon taco seasoning
• 1 garlic clove, pressed
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked chicken
• 1 (12 ounce) can whole kernel corn, drained
• 1 green pepper, finely diced
• 1/2 cup diced red onion
• 1/2 cup finely diced celery
• 2 plum tomatoes, seeded and diced
• 2 tablespoons snipped fresh cilantro

Directions

1. In medium bowl whisk together mayonnaise, lime juice, taco seasoning and garlic.

2. Add remaining ingredients and stir gently to coat evenly.

3. Cover and refrigerate 25-30 minutes.

Source: The Pampered Chef