Main Dishes 11 April 2017

Unleash the Power of Dairy

(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.

The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.

During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.

Visit to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.

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Summer Pizza Snack

Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
Servings: 12

  • 1 tube (8 ounces) crescent rolls
  • 1 tub (8 ounces) low-fat cream cheese
  • 1/4 cup light mayonnaise
  • 1/4 teaspoon garlic powder
  • 1 cup shredded part-skim mozzarella cheese
  • 3/4 cup sliced cherry tomatoes
  • 1/2 cup sliced black olives
  • 1/2 cup chopped broccoli florets
  • 1/2 cup chopped cucumber
  1. Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
  2. In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.

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Beef Burrito with Pepper Jack Cheese and Black Beans

Total time: 9 minutes
Servings: 6

  • 1/2 pound ground beef sirloin
  • 2 teaspoons minced garlic
  • 1 cup chunky salsa, divided
  • 2 cups cooked brown or white rice
  • 6 whole-wheat tortillas (9 inches each)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (11 ounces) corn kernels, drained
  • 2 cups shredded pepper jack cheese
  • sliced green onion, including green tops
  1. In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
  2. Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
  3. Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.

Source: Midwest Dairy Association

Beef 06 April 2017

Mongolian Beef

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Mongolian Beef

Makes 4 servings

  • 1 pound boneless beef top sirloin
  • 1 tablespoon cornstarch
  • 1-1/2 tablespoons Kikkoman Soy Sauce
  • 1 tablespoon dry sherry
  • 2 teaspoons Kikkoman Hoisin Sauce
  • 3 tablespoons vegetable oil, divided
  • 2 bunches green onions, cut into 1-1/2-inch lengths, separating whites from tops, divided
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon crushed red pepper
  • Mongolian Sauce*
  • 1 teaspoon sesame seed, toasted
  1. Cut beef across grain into thin strips. Combine next 4 ingredients; stir in beef. Let stand 15 minutes. Stir-fry half of beef in 1 table-spoon hot oil in wok or large skillet over high heat 1 minute; remove.
  2. Repeat cooking procedure with remaining beef and 1 tablespoon oil; remove. Heat remaining 1 tablespoon oil in same pan. Add whites of green onions, garlic, ginger and red pepper; stir-fry 1 minute.
  3. Stir in green onion tops. Add beef and Mongolian Sauce.
  4. Cook, stirring, until sauce boils and thickens. Sprinkle with sesame seed before serving.

*Mongolian Sauce: Combine 1/3 cup water, 1 tablespoon sugar, 1/2 tablespoon cornstarch, 2-1/2 tablespoons Kikkoman Soy Sauce, 1 tablespoon dry sherry and 1 teaspoon Kikkoman Hoisin Sauce.

Source: Kikkoman

Grilling-Tailgating 23 January 2017

Grilled to Perfection

(Family Features) Tender, juicy, flame-kissed and seasoned just right — there may not be anything more satisfying than a perfectly grilled steak.

These recipes and grilling tips from the steak experts at Omaha Steaks will help you put the perfect steak on your plate any time you want.

Get more grilling recipes at You can also download the free Steak Time app to get exclusive recipes and an innovative grilling timer.

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Peppercorn Crusted Strip Steaks

Serves 4

  • 4 Omaha Steaks Strip Loin Steaks
  • 2 tablespoons olive oil
  • 3 teaspoons coarsely ground black peppercorns
  • 1 teaspoon coarsely ground sea salt
  • 4 teaspoons garlic cloves, minced
  1. Preheat grill on high.
  2. In small bowl, combine black peppercorns, salt and garlic.
  3. Blot steaks dry with a clean paper towel.
  4. Brush both sides of steaks with olive oil.
  5. Evenly apply rub on to one side of each steak.
  6. Grill steaks to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.
  7. Serve steaks with rub side up.

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Buffalo Sirloin Tips

Serves 4 to 6

  • 1 pound Omaha Steaks Sirloin Tips
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chile powder
  • 1/4 teaspoon black pepper
  • 4 to 6 bamboo or stainless steel skewers
  • 1 recipe Buffalo Sauce
  • Leaves green leaf lettuce
  • Optional celery sticks, ranch or blue cheese dressing
  1. Preheat grill on high.
  2. Prepare Buffalo Sauce.
  3. Blot sirloin tips dry with a clean paper towel.
  4. In small mixing bowl, combine sirloin tips, salt, chile powder and pepper.
  5. Thread seasoned sirloin tips onto skewers, keeping the thickness even and allowing space between each piece.
  6. Place skewers on grill and cook to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.
  7. Remove skewers from grill and use tongs to slide cooked sirloin tips into a large bowl.
  8. Toss cooked tips with Buffalo Sauce until well coated.
  9. Use a toothpick to remove tips from bowl onto a plate lined with lettuce leaves.
  10. Pour extra sauce into a dipping cup and serve with tips. If desired, serve with celery or dressings.

Buffalo Sauce

  • 4 tablespoons butter, softened
  • 2 tablespoons hot sauce
  • 2 tablespoons chile sauce
  1. Mix ingredients in mixer or food processor until completely combined.

Filet Mignon with Garlic Butter Medallions

Serves 4

  • 4 Omaha Steaks Filet Mignon Steaks
  • Kosher salt and ground black pepper to taste
  • 1 recipe Garlic Butter
  1. Preheat grill on high.
  2. Season steaks with salt and pepper.
  3. Grill steaks to desired doneness. Use Steak Time app or grilling chart to determine correct cooking times.
  4. Just before removing the steaks from the grill, place a generous medallion slice of Garlic Butter on each steak.
  5. Let steaks rest 2 minutes, while butter continues to melt and then serve.

Garlic Butter

Serves 4 to 6

  • 2 heads garlic
  • 1 tablespoon olive oil
  • 1/4 pound unsalted butter, softened
  • 1/2 teaspoon sea salt
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped parsley
  1. Preheat oven to 375°F.
  2. Slice half an inch off tops of garlic heads and place on baking sheet.
  3. Drizzle olive oil over garlic and cover with tented foil. Roast in oven for 1 hour.
  4. Remove garlic from oven and let cool until able to handle. Squeeze roasted garlic out of the skin into food processor or blender.
  5. Add butter, salt, Worcestershire and parsley, blend all ingredients together.
  6. Place mixture in middle of a large piece of plastic wrap. Form into a log and wrap tightly.
  7. Refrigerate 4 to 6 hours. Butter will keep for several weeks in refrigerator.

Ribeye Steak with Shallot Demi-Glace

Serves 4

  • 4 Omaha Steaks Rib Eye Steaks
  • Kosher salt and ground black pepper to taste
  • 1 cup Shallot Demi-Glace
  1. Prepare Shallot Demi-Glace sauce.
  2. Blot steaks dry with a clean paper towel.
  3. Preheat grill on high. Season steaks with salt and pepper.
  4. Grill steaks to desired doneness using Steak Time app or grilling chart.
  5. Place steaks on serving plate and sauce with the Shallot Demi-Glace.

Shallot Demi-Glace

Serves 4

  • 1 tablespoon cooking oil
  • 1 medium shallot, minced
  • 1/2 cup red wine
  • 1 cup demi-glace (can be found in most grocery and specialty food stores)
  • Salt and pepper to taste
  1. Preheat oil in a small sauce pan.
  2. Add shallots and cook them for 1 1/2 to 2 minutes. Shallots should be well browned and some should be blackened.
  3. Add red wine and reduce liquid by 2/3.
  4. Add demi-glace and bring to a boil. Reduce sauce while stirring for 2 to 3 minutes or until desired consistency reached. If desired, add salt and pepper.
Top 5 Tips for Perfect Grilling
  1. Clean and pre-heat grill on high.
  2. Lightly oil and season everything before you put it on the grill. This helps the searing process and prevents sticking.
  3. Sear the outside of steaks when grilling, using tongs or a spatula to turn the meat, and cover the grill as much as possible during the grilling process to help lock in the great flavor and to prevent flare-ups.
  4. Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after you turn over the food. This will give you an evenly cooked steak.
  5. Place your cooked steak on a clean plate and allow to rest for five minutes before serving to retain moisture and juiciness.
How Long?

Here’s how long you should keep steaks on the heat for grilling perfection. Cooking times are in minutes and based on fully-thawed steaks.

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Beef 11 August 2015

Classic Beef-Stuffed Peppers

  • 4 medium red, green or yellow bell peppers
  • 1 14 1/2-ounce can diced tomatoes, drained
  • 1 8-ounce can tomato sauce
  • 3 tablespoons chopped fresh parsley, divided
  • 1 pound ground beef
  • 1/2 cup finely chopped onion
  • 1/2 cup cooked white or brown rice, cooled
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Chopped fresh parsley (optional)
  1. Heat oven to 400°F. Cut tops off bell peppers; remove seeds and membranes. Place peppers upright in 8-inch square baking dish, cutting thin slice off bottoms of peppers to stabilize, if necessary.
  2. Combine tomatoes, tomato sauce and 1 tablespoon parsley in large bowl. Remove and reserve 1 cup tomato mixture. Combine ground beef, onion, rice, remaining 2 tablespoons parsley, Worcestershire sauce, garlic, salt and black pepper with remaining tomato mixture in bowl, mixing lightly but thoroughly.
  3. Spoon beef mixture evenly into peppers. Top with reserved tomato mixture. Cover baking dish with aluminum foil.
  4. Bake at 400°F for 30 minutes. Uncover baking dish; continue baking 35 to 40 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color. Garnish with parsley, if desired.
Preparation and Cooking Time

1-1/2 hours

Calories: 328 | Total Fat: 15g
Cholesterol: 77mg | Protein: 25g
Carbohydrates: 25g | Sodium: 824mg


4 servings

Notes, Tips & Suggestions:

Cook's Tip: Due to the natural nitrate content of certain ingredients such as onions, celery and bell peppers, ground beef may remain pink even when a 160°F internal temperature has been reached. Always verify the internal temperature with a meat thermometer or instant-read thermometer to be certain it reaches 160°F.

SOURCE: National Cattlemen's Beef Association on behalf of The Beef Checkoff

Beef 11 August 2015

Blackened Rib Eye Steak With Creamy Horseradish Sauce

  • 4 (10- to 14-ounce) Omaha Steaks rib eye steaks
  • 1/4 cup olive oil
  • 8 teaspoons Blackening Seasoning (recipe below) or Omaha Steaks Blackened Seasoning
  • 1 cup Creamy Horseradish Sauce (recipe below) or Omaha Steaks Creamy Horseradish Sauce
Blackening Seasoning
  • 3 tablespoons sea salt or kosher salt
  • 1/4 cup paprika
  • 2 tablespoons cayenne pepper
  • 1 tablespoon dry oregano
  • 1 tablespoon thyme
  • 1 tablespoon fennel seed
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
Creamy Horseradish Sauce
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons prepared horseradish
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon green onions, finely minced
  • 1/2 teaspoon sea salt or kosher salt
  1. Heat a cast iron skillet until very hot, in a well ventilated area.
  2. Brush steaks with olive oil.
  3. Coat each side of the steaks with 1 teaspoon of blackening seasoning.
  4. Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side.
  5. Spoon 2 tablespoons of Creamy Horseradish Sauce on each plate before topping with the cooked steak.
  6. Blackening Seasoning - Yield 1 cup -Combine all ingredients and mix well.
  7. Creamy Horseradish Sauce - Yield 1 cup -Combine all ingredients and mix well.


SOURCE: Omaha Steaks

Beef 11 August 2015

Sensational Sizzle!

Grilled Peppery Top Round Steak With Parmesan Asparagus
Bruschetta Burgers
Classic Beef Kabobs

(Family Features) - The satisfying sound of sizzling beef ... the one-of-a-kind aroma of steak on the grill ... is your mouth watering yet? Get ready to give in to temptation, because outdoor grilling season is here and you have more tantalizing beef choices than ever.

USDA guidelines identify 29 cuts of beef as lean, including many favorites, such as top sirloin, tenderloin and top round steaks, and 95% lean ground beef. That means there are more lean and nutrient-rich ways to satisfy the craving that only beef can answer. More ways to enjoy a meal that gives you the protein you need to maintain a healthy, active lifestyle.

So fire up the grill and let the flames of passion burn - because beef is the hottest thing going.

For more information about beef, visit

Beef on the Grill

  • Grill beef over medium heat. Too high heat can cause the exterior to char before the interior reaches the desired doneness. Charring or overcooking beef is not recommended.
  • Always cook burgers to 160°F, turning occasionally with a spatula - no pressing, please! Insert an instant-read thermometer directly from the side into the center of the burger to accurately determine the temperature. The color of cooked ground beef is not a reliable indicator of doneness.
  • Turn steaks occasionally with tongs. Forks pierce the meat, and flavorful juices are lost. Use an instant-read thermometer inserted horizontally from the side into the center of steaks to determine doneness. The thermometer will register 145°F for medium rare, 160°F for medium steak doneness.

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Grilled Peppery Top Round Steak With Parmesan Asparagus


The satisfying sound of sizzling beef ... the one-of-a-kind aroma of steak on the grill ... is your mouth watering yet?

  • 1 beef top round steak, cut 3/4 inch thick (about 1 pound)
  • 1 pound asparagus, trimmed
  • 1 teaspoon olive oil
  • 3 tablespoons shredded Parmesan cheese
  • Salt
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme
  • 2 large cloves garlic, minced
  • 2 teaspoons steak seasoning blend
  • 1 teaspoon crushed red pepper
  1. Combine marinade ingredients in medium bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Remove steak from marinade; discard marinade. Toss asparagus with oil. Place steak in center of grid over medium, ash-covered coals; arrange asparagus around steak. Grill steak, uncovered, 8 to 9 minutes for medium rare (145°F) doneness, turning occasionally. (Do not overcook.) Grill asparagus 6 to 10 minutes or until crisp-tender, turning occasionally. (Over medium heat on preheated gas grill, covered, steak 10 to 11 minutes; asparagus 8 to 12 minutes.)
  3. Immediately sprinkle cheese over asparagus. Carve steak into thin slices. Season with salt, as desired. Serve with asparagus.
Preparation and Cooking Time

30 to 40 minutes

Marinate Time

6 hours or overnight

Calories: 238g | Total Fat: 10g
Cholesterol: 64mg | Protein: 31g
Carbohydrates: 5g | Sodium: 272mg


4 servings

Notes, Tips & Suggestions:

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

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Bruschetta Burgers

  • 1 pound ground beef
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced green onions
  • 1 teaspoon minced garlic
  • Salt and pepper
  • 4 slices rustic crusty bread, cut 1/2 inch thick
  • Olive oil
Bruschetta Topping:
  • 3/4 cup chopped red tomatoes
  • 1/2 cup chopped yellow tomatoes
  • 1 tablespoon thinly sliced fresh basil
  • 1/4 teaspoon minced garlic
  • 1/2 teaspoon salt
  • Pepper
  1. Combine Bruschetta Topping ingredients in medium bowl; set aside.
  2. Combine ground beef, cheese, green onions and garlic in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
  3. Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes (over medium heat on preheated gas grill, covered, 7 to 8 minutes), turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F.
  4. Meanwhile brush both sides of bread slices with oil. About 3 minutes before burgers are done, place bread on grid. Grill until lightly toasted, turning once. Season burgers with salt and pepper, as desired. Place 1 burger on each bread slice; top each with 1/4 cup Bruschetta Topping. Serve open-faced.
Preparation and Cooking Time

30 to 35 minutes

Calories: 285g | Total Fat: 8g
Cholesterol: 69mg | Protein: 29g
Carbohydrates: 23g | Sodium: 653mg


4 servings

Notes, Tips & Suggestions:

Cook's Tip: If using 95% lean ground beef, combine ground beef with 1/4 cup soft bread crumbs, 1 egg white and ingredients as directed above.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of iron.

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Classic Beef Kabobs

  • 1 pound well-trimmed boneless beef top sirloin or beef tenderloin steaks, cut 1 inch thick
  • 8 ounces medium mushrooms
  • 2 medium red, yellow or green bell peppers, cut into 1-inch pieces
  • Salt
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves, crushed
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground black pepper
Cucumber-Yogurt Sauce
  • 1/2 cup plain yogurt
  • 1/3 cup finely chopped seeded cucumber
  • 2 tablespoons crumbled feta cheese
  • 1 clove garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  1. Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
  2. Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
  3. Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
  4. Meanwhile combine sauce ingredients in small bowl. Serve with kabobs.
Preparation and Cooking Time

30 to 35 minutes

Calories: 280g | Total Fat: 13g
Cholesterol: 55mg | Protein: 31g
Carbohydrates: 9g | Sodium: 200mg


Makes 4 servings

Notes, Tips & Suggestions:

Cook's Tip: Eight 12-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.

SOURCE: The Beef Checkoff

Grilling-Tailgating 11 August 2015

Garlicky Beef Kabobs

  • 1/4 cup Dijon-style mustard
  • 2 tablespoons red wine vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 teaspoons snipped fresh rosemary
  • 2 teaspoons smoked paprika
  • 4 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Dash cayenne pepper
  • 2 pounds beef sirloin
  1. In small bowl, whisk together mustard, vinegar, soy sauce, honey, rosemary, paprika, garlic, salt, pepper and cayenne pepper. Cover and let stand at room temperature for at least 1 hour to blend flavors.
  2. Trim meat if needed and cut into 1 1/2 inch pieces. Transfer to large bowl.
  3. Spoon half of mustard mixture over beef; toss gently to coat. Place in zipper plastic bag and marinate for least an hour in the refrigerator.
  4. On 10-inch skewers, thread meat, leaving 1/4 inch between pieces.
  5. Preheat grill.
  6. Reduce heat to medium (on a gas grill). Place meat skewers on grill rack over heat. Cover and grill 8 to 10 minutes or until meat reaches desired doneness, turning once and brushing with remaining mustard mixture halfway through grilling.
Preparation Time

30 minutes, plus marinade time

Cook Time

10 minutes



Notes, Tips & Suggestions

By Shana Beattie

SOURCE: United Soybean Board

Main Dishes 11 August 2015

Top Chops for the Grill

Grilled Pork Chops with Basil-Garlic Rub
Fire-Lover's Rub

(Family Features) When looking for inspiration on the grill, nothing beats the tender, juicy pork chop. This hearty protein is a versatile canvas for a wide range of mouthwatering rubs, glazes and marinades that will ignite taste buds with bold new flavors.

To fire up your grill creativity, look to simple, fuss-free recipes that pack big flavor. Take your pork chops on a jaunt through the Mediterranean with a savory Basil-Garlic Rub. Or, spice up the chop with a Fire-Lovers Rub, featuring a robust blend of Southwestern-inspired spices. No matter what tastes you crave, the pork chop is your perfect partner on the grill all year long.

For more on how to get the most out of pork on the grill, turn to these tips from the National Pork Board:

Know your chops. Did you know there are five different pork chop cuts? From the richly marbled blade chop to the lean iconic loin chop, there are many delicious options for quick-cooking chops on the grill. Ask your retailer or butcher to help choose the cut that's right for you-it might just result in a new favorite.

Make it your own. Pork chops pair perfectly with a virtually endless variety of tasty rubs and marinades. Experiment with your own flavor combinations by taking standby recipes and swapping out or adding ingredients to suit your family's tastes.

Mind your cook time. For juicy, tender pork, the USDA now recommends cooking chops, roasts and tenderloins to an internal temperature of 145°F with a 3-minute rest. Be sure to use a digital cooking thermometer for the most delicious results.

For more details on pork chop cuts, tips and mouthwatering recipes, visit You can also follow the National Pork Board on Facebook at and on Twitter @AllAboutPork.

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Grilled Pork Chops with Basil-Garlic Rub


When looking for inspiration on the grill, nothing beats the tender, juicy pork chop.

  • 4 bone-in pork loin chops, 3/4-inch thick
  • 2 garlic cloves, peeled
  • 1 cup fresh basil leaves, packed
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  1. With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make a thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
  2. Prepare medium-hot fire in grill. Brush grate clean and oil grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest.
Preparation Time

20-30 minutes

Cook Time

10-12 minutes

Calories: 210g | Total Fat: 14g
Cholesterol: 60mg | Protein: 27g
Carbohydrates: 2g | Sodium: 620mg



Fire-Lover's Rub

  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon coarse salt
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon coarsely ground black pepper
  1. Mix chili powder, oregano, cumin, salt, cayenne, granulated garlic and black pepper in small bowl. Rub both sides of pork chops with spice mixture. Let stand 15 to 30 minutes. Cook chops to an internal temperature of 145°F with a 3-minute rest.

Calories: 220g Total Fat: 14.5g
Cholesterol: 60mg Protein: 27g
Carbohydrates: 4g Sodium: 1220mg


Makes enough for 4 pork chops

SOURCE: National Pork Board

Ethnic 10 August 2015

Summer BBQ - German-Style

Spätzle Salad With Grilled Vegetables
Grilled Peaches and Lemon Loaf
Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

(Family Features) - Hot dogs, hamburgers, sausages and mustard - it's easy to forget that these "all-American" barbecue staples we crave this time of year originally came from Germany.

These traditional foods are delectable. But why not try some über-tasty, new German barbecue recipes? Each recipe uses typical German ingredients that are readily available and each is healthier than you might think.

All of these recipes use heart-healthy canola oil, which has the lowest saturated fat of all popular vegetable oils, is high in vitamin E, and is a good plant source of omega-3 fatty acids. With its light flavor, canola oil allows the summer vegetables and juicy grilled peaches to shine.

Visit to find a local or online retailer of authentic German foods and beverages for barbecues, such as bratwurst, sauerkraut, rolls, mustards, pickles, cheeses and mineral water. Visit for more tips on healthy summer barbecuing.
Tips for Safe Grilling

Eighty-four percent of gas grill owners say it is important to follow basic safe grilling tips when using a gas grill, however, only about one in three (35 percent) say they know a great deal about gas grills, according to the Propane Education & Research Council. To help the 74 million barbecue households in the United States enjoy a safe and healthy summer season, the propane industry has developed its top 10 tips for grilling safely with propane gas:

  1. When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.
  2. After filling or exchanging the cylinder, take it home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.
  3. Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).
  4. Never leave the grill unattended. Always follow grill manufacturer's instructions for lighting the grill and make sure the grill top is open when attempting to light the grill.
  5. Before connecting the cylinder to a propane gas grill burner for the first time, use a leak-detection solution (a 50/50 mixture of water and liquid soap) to check connections for tightness. Do not use matches or lighters to check for leaks.
  6. If you suspect a gas leak and are able to safely turn off the gas supply valve, do so immediately and call the fire department.
  7. Do not allow children to tamper or play with the cylinder or grill.
  8. Do not smoke while handling a propane cylinder.
  9. Never pour an accelerant such as lighter fluid or gasoline on the grill.
  10. When not in use, turn off the grill's burner controls and close the cylinder valve.

For additional tips, visit

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Spätzle Salad With Grilled Vegetables

  • Canola oil for brushing grill
  • 1/3 cup canola oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon German mustard
  • 1 garlic clove, minced
  • Sea salt and freshly ground pepper to taste
  • 1 red pepper, cut in 1-inch pieces
  • 1 green pepper, cut in 1-inch pieces
  • 2 zucchini, cut in 1-inch pieces
  • 1 eggplant, cut in 1-inch pieces
  • 1 pound spätzle
  • Fresh basil to garnish
  1. Heat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together 1/3 cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.
  2. Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.

Serves 6 to 8

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Grilled Peaches and Lemon Loaf

  • Canola oil for brushing grill
  • 2 tablespoons canola oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon cinnamon
  • 4 fresh peaches, halved and pitted
  • 1 lemon loaf cake sliced into 8 pieces*
  • Dark German chocolate shavings
  • Mint sprigs
  1. Heat grill on medium heat. Brush grill with canola oil.
  2. In a small bowl, whisk together 2 tablespoons canola oil, lime juice, brown sugar, balsamic vinegar and cinnamon.
  3. Grill peaches 3 to 4 minutes on each side; grill lemon loaf until grill marks appear. Remove peaches and lemon loaf from grill.
  4. Place peaches on top of lemon loaf slices and drizzle with prepared dressing.
  5. Garnish with German chocolate shavings and mint sprigs, and serve with ice cream.

Serves 8

Notes, Tips & Suggestions

*Find the recipe at or buy German imported packaged cake.

6523 summer bbq german style 1684

Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

  • Canola oil for brushing grill
  • 1 pound lean ground turkey
  • 1 1/2 cups shredded German Emmentaler cheese, divided
  • 1 cup German sauerkraut with wine, squeezed dry
  • 1/4 cup plain breadcrumbs
  • 1 egg white
  • 2 tablespoons Bavarian mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 pretzel rolls or other sandwich rolls, split horizontally and toasted
Mustard Sauce
  • 1/3 cup canola oil
  • 1/4 cup German mustard
  • 2 tablespoons sherry wine vinegar
  • 2 tablespoons minced dried cranberries
  • German pickles, red onion rings, sliced tomatoes and lettuce leaves
  1. Combine turkey, 1 cup cheese, sauerkraut, breadcrumbs, egg white, mustard, salt and pepper in a large bowl and mix together with hands. Shape into 4 patties.
  2. Heat propane grill on medium-high. Brush grill with canola oil to prevent sticking. Cook burgers, turning once, 4 to 5 minutes on each side or until cooked through. Toast rolls on the grill, and sprinkle burgers evenly with remaining cheese during the last two minutes of cooking.
  3. For mustard sauce, whisk together canola oil, German mustard, vinegar and cranberries.
  4. Place burgers on rolls, spread with mustard sauce and top with accompaniments.

Serves 4

SOURCE: Canola Info
Propane Education Council
German Agricultural Marketing Board

Ethnic 10 August 2015

Chicken & Vegetable Chow Mein

  • 1/4 pound spaghetti
  • 3/4 pound boneless, skinless chicken thighs, cut into thin strips
  • 1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
  • 4 teaspoons Kikkoman Soy Sauce, divided
  • 2 tablespoons vegetable oil, divided
  • 1 small carrot, julienned
  • 2 stalks celery, cut diagonally into thin slices
  • 1/2 onion, thinly sliced
  • 3 cloves garlic, minced
  • 1/4 pound bean sprouts
  • 1/4 teaspoon black pepper
  • 1 teaspoon Asian sesame oil
  1. Cook pasta according to package directions; drain, rinse and drain thoroughly.
  2. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes.
  3. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper.
  4. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.

Makes 4 servings

Source: Kikkoman

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