Grilled Dijon Chicken

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Course Entrées
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
Course Entrées
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
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Instructions
  1. Prepare outdoor grill for direct grilling over medium-high heat. With meat mallet, pound chicken to 1/2- to 3/4-inch thickness. Coat both sides of chicken with 2 tablespoons mustard. Sprinkle chicken with 1/5 teaspoon salt and pepper, set aside.
  2. In small saucepot, melt butter over low heat. Add garlic and cook 1 to 2 minutes, stirring constantly. Do not let garlic brown. Add cream and heat until mixture begins to simmer.
  3. Meanwhile, in small bowl, whisk together remaining 3 tablespoons mustard, egg yolks, Worcestershire and remaining 1/4 teaspoon salt. To temper egg yolk mixture, transfer half the hot cream mixture into egg yolk mixture, then add egg yolk-cream mixture bac
  4. Lightly oil hot grill rack. Place chicken on hot grill rack and cook 3 to 4 minutes per side or until chicken loses its pink color throughout and reaches an internal temperature of 165°. To serve, spoon sauce over chicken and sprinkle with parsley, i

Crock Pot Baked Beans

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These baked beans require little effort while having a terrific flavor!
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Course Side Dishes
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Course Side Dishes
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. Fry bacon for 5 minutes on low heat. Combine all ingredients into crockpot. Add salt and pepper to taste. Cook on high for 2 hours. Turn to low until ready to eat. (These can also be baked in a covered casserole dish at 350° for 2 hours.)

Barbecue Beef

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This slow, oven baked barbecue might be the most tender you've ever had.
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Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Ingredients
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Instructions
  1. Preheat oven to 350°. In saucepan combine water, ketchup, onion, lemon juice, mustard, Worcestershire sauce, chili powder, salt, sugar and hot sauce. Bring to a boil. Trim fat from beef and cut into cubes. Place beef in Dutch oven. Pour sauce over be

Beef Slow Cooker Irish Stew

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Celebrate the Emerald Isle with this traditional savory stew!
Instructions
  1. In large skillet, heat oil over medium-high heat. In 2 batches, add beef and cook each batch 3 to 5 minutes or until beef is browned, stirring occasionally. Transfer beef to 5 to 6 quart slow cooker.
  2. Add potatoes, thyme, garlic, leeks, bay leaf, onion, broth, carrots, barley, parsley, and Worcestershire sauce. Cover and cook on low 7 to 8 hours or until beef and potatoes are tender.
  3. In medium bowl, whisk together water, and flour; stir into slow cooker. Increase heat to high, cover and cook 15 minutes. Stir in peas, and vinegar; cover and cook 3 minutes. Remove and discard bay leaf, and thyme stems. Season with salt, and pepper. Serv

America’s Favorite Pork Chops

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Course Entrées
Prep Time 20 minutes
Cook Time 15 minutes
Servings
people
Course Entrées
Prep Time 20 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).
  2. Remove chops from bag, discarding marinade and grill over a medium-hot fire, turning once, until just done, about 8-9 minutes total cooking time, until internal temperature on a thermometer reads 145° F, followed by a 3-minute rest time.
  3. Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com

Texas Rib-eye Steaks

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Course Entrées
Prep Time 0 minutes
Cook Time 0 minutes
Servings
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Instructions
  1. In a small saucepan, whisk together ketchup, Worcestershire sauce, red wine vinegar, dark brown sugar, 1 tsp chili powder, 1 tsp granulated onion, and 1/4 tsp freshly ground black pepper with 1/4 cup water.
  2. Simmer over low heat for 10 minutes, stirring occasionally. Allow sugar to fully dissolve. Set aside.
  3. Combine crushed peppercorns, 1 tsp chili powder, kosher salt, light brown sugar, granulated garlic, and 1/4 tsp granulated onion. and mix well. Rub onto both sides of steaks.
  4. Lightly brush or spray both sides of steaks with olive oil. Place steaks on grill over high heat for 10 to 12 minutes or until meat reaches 145°F on an internal meat thermometer for medium doneness. Turn once.
  5. Remove from the grill, and let sit for 5 minutes. Serve steaks with sauce on the side.