Grilled Pork and Asparagus with Kay's Roasted Potatoes

Here is the Valentine's Day dinner I made for us, except Jason did the grilling. The recipe is called Grilled Pork Tenderloin and Asparagus with Peanut Dipping Sauce. I got the recipe from the Family Fun May 2008 issue. I used pork chops instead of pork tenderloin. The marinade was really good. I didn't care for the peanut dipping sauce (it was too tangy for me) but Jason liked it. The potatoes are called Kay's Roasted Potatoes and the recipe came from The Pioneer Woman Cooks! blog. The potatoes were absolutely delicious and I have made them twice since this dinner. All of my kids loved them as well.

Here are the recipes:

Grilled Pork Tenderloin and Asparagus with Peanut Dipping Sauce

1/2 cup soy sauce

1/2 cup rice wine vinegar

2 tbsp. toasted sesame oil

2 tbsp. honey

1 tsp peeled and grated fresh ginger (I used ginger powder)

2 cloves garlic minced

1/2 tsp. lemon pepper

1 lb. fresh asparagus, rinsed and snapped

1 pound pork tenderloin

1/2 c. peanut butter (smooth or crunchy)

Make the marinade by whisking together the soy sauce, vinegar, sesame oil, honey, ginger, garlic, and lemon pepper in a bowl, and reserve 1/2 cup of the mixture in a separate container.

Place the asparagus in a Ziploc bag and pour in 1/4 cup of the marinade from the bowl. Work the bag gently with your fingers to distribute the marinade. Do the same with the pork tenderloin using a second Ziploc bag and the remaining marinade from the bowl. Let the meat and vegetables marinate at room temperature for 30 minutes. Meanwhile, prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Add the peanut butter to the reserved marinade and whisk the mixture until smooth.

Grill the tenderloin for 3 to 4 minutes on each side, rotating it a quarter turn at a time, until the internal temperature registers 145 degrees in the center. Remove the meat from the grill and let it rest for about 5 minutes (the internal temperature will rise to 150 degrees). Meanwhile, grill the asparagus spears for 2 minutes per side.

Slice the pork diagonally into 1 to 2 inch slices. It should be juicy and slightly pink inside. Serve the meat and the asparagus with the peanut dipping sauce. Serves 4.

Here is the link for Kay's Roasted Potatoes

http://thepioneerwoman.com/cooking/2008/12/kays-roasted-potatoes/

CHICKEN AND DUMPLINGS

APPLE DUMPLINGS (Tawnya found this recipe on : thepioneerwoman.com). They are soooo good!
4 Granny Smith Apples - slice each in quarters and peel
2 cans Crescent Rolls (Pillsbury works best)
Roll up each piece of apple in crescent roll. Put in 9x13 pan.
Melt 2 cubes butter/margarine
Add 1 1/2 cups sugar to butter and 1 tsp. vanilla
Stir slightly and pour over apples. Sprinkle with cinnamon.
Pour 1 can of Mt. Dew, Sprite, Ginger Ale, etc. over apples.
Bake 350 degrees for 40 minutes.
Serve warm with cream or ice cream.
YUMMO!

This is one of our favorite marinades for chicken - Follow the instructions!

And this is what we served the missionaries the other night!
(Thanks for letting me contribute - this blog is awesome!)

Aunt Carole

Grilled Pizza

I am visiting my parents for a couple of days while Steve and our two oldest boys are on a camping/packing trip. I'm telling you it's always royal treatment when we come to visit! My mom and dad put on the feast. Tonight they grilled pizzas and made Shara's Brickle Fickle ice cream. (The ice cream was heaven, by the way, and I tried to take a picture for Shara, but my pictures didn't do it justice.)

So here's the pizza steps.

1. Make the dough. We used my mom's standard pizza recipe which has always been my favorite. When it is done rising and ready, divide into 6 balls.

Pizza Crust
Nyla Payne

2 C. flour

2 tsp. sugar
2 tsp. oil

1 C. water
½ tsp. salt

1 Tbsp. yeast

Mix yeast and sugar with water. Add other ingredients. Knead 5 minutes. Rise for 15-
30 minutes. Roll out, press into greased pizza pan stretching to fit the pan. (Optional: sprinkle greased pan with corn meal). Add toppings, and then bake at 425˚ for 15-20 minutes.

2. Press balls into rounds about one inch thick on an oiled counter, flip and coat both sides with a little oil so it won't stick to the grill

3. Place on grill and and cook one side on low or it will be doughy. Turn and as the other side is cooking, add toppings.

My parents have it down to a science. My mom makes the dough and as my dad is heating up the grill, she is patting the dough out. Then they take a pan with all the toppings out to the grill and they both put the toppings on quickly. Tonight we used Hunt's tomato sauce that has basil, garlic, and oregano already in it. Mozarella cheese, pepperoni, olives, mushrooms and sauteed onions and bell pepper.

These are so delicious. My mom used whole wheat flour for the dough and it was great.