Asian-Style Grilled Cornish Hens

Hello all!  Hope the week is going well for you, mine is busy!  Today's recipe comes from one of my many, many, many Cooking Light Magazines!  LOL.  Spicy has an addiction to books, mine is to magazines and cook books lol.  I have far too many of both!  Any way, haven't actually tasted this recipe yet but it is in my fridge marinating as I type.  And the smell and color that the hens are turning is just beautiful!  Will send pictures later.  Prayers to those that need them.  Please enjoy your weekend and loved ones!  See you again on Tuesday!

Asian-Style Grilled Cornish Hens

3 Tablespoons Raspberry vinegar

2 Tablespoons hoisin sauce 

1 Tablespoon dark sesame oil

1 Tablespoon low-sodium soy sauce

1 teaspoon Sriracha (hot chile sauce)

4 garlic cloves, minced

4 1.5 pound Cornish Hens, skinned and split in half lenghwise

Cooking Spray

Combine first 6 ingredients in a large zip top plastic bag.  Add hens to bag; seal and marinate in refregerator overnight, turning occasionally.  Remove hens from bag; discard marinade.

Prepare grill.

Place hens on a grill rack coated with cooking spray, and grill for 10 minutes on each side or until a thermometer registers 180°.  Yield; 8 servings (serving size half a Cornish hen)

Marinated Tomatoes

Hey Guys!  Sorry to be so late.  Life just moves so fast.  Like you don't that, right?  LOL  Hope life is treating you amazingly.  Quick message today since I'm running behind.  Today's tomatoes aren't the best and this recipe breaks them down and helps to bring out their deliciousness!  Enjoy!

Marinated Tomatoes

Recipe courtesy Paula Deen

3 Tablespoons chopped fresh parsley leaves

1 Tablespoon sugar

1 1/2 teaspoons garlic salt

1 1/2 teaspoons seasoned salt

1/2 teaspoon ground pepper

3/4 teaspoon dried thyme

3/4 cup vegetable oil

1/2 cup red wine vinegar

2 to 3 green onions, chopped

4 to 6 large tomatoes, each cut into 6 wedges (I have used smaller, just cut less)

Combine all ingredients, except tomatoes, in a large measuring cup or mixing bowl.   Whisk well.  Place tomatoes in a resealable plastic bag and pour marinade over.  Marinate at room temperature for up to 2 hours, turning the bag occasionally.

Marinated Pork Chops

Happy Thursday to all!  It was supposed to be raining but the sun is shining!  The windows are open and I'm cleaning my beautiful home!  Great day! :D.  Hope you are all having a great day too.  Today I'm sharing a new marinade I found.  While out shopping the other day I stumbled upon two of the biggest and prettiest bone in pork chops I had seen in a long time.  They needed something that would help keep them moist and tasty because they were going to have to cook for a while lol.  I googled, flipped pages, hem hawed and landed on this recipe.  I was glad I did, turned out super tasty and very moist.  I pan seared them on both sides in my cast iron skillet and then finished them off in a 350° oven (400° would be ok, my oven runs hot).  Best pork chops we have had in a good while.  So, enjoy.!  Tomorrow is Friday, woo hoo!  See you Saturday!

Marinated Pork Chops

3/4 cup canola oil

1/3 cup reduced-sodium soy sauce

1/4 cup white vinegar

2 tablespoons Worcestershire sauce

1 tablespoon lemon juice

1 tablespoon prepared mustard

1 teaspoon salt

1 teaspoon pepper

1 teaspoon dried parsley flakes

1 garlic clove, minced (I added two)

6 bone-in pork loin chops (1-inch thick and 8 ounces each)

In a large resealable plastic bag, add the first 10 ingredients: add pork.  Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until thermometer reads 145°.  Let meat stand for 5 minutes before serving.  (**As I stated above I seared and then baked mine.  Turned out perfect.  You cook according to your preference or availability)