Grilled Rosemary and Mustard Chicken Breasts

Ingredients:

- 2 boneless chicken breasts

- 2 Tablespoon diced fresh rosemary

- 2 Tablespoon spicy mustard

- 2 Tablespoon soy sauce

- Juice of 2 lemons (about 6 Tablespoons)

- 2 cloves garlic minced

- Salt and Pepper to taste

Instructions

1.  In a medium bowl combine all the ingredients except the chicken.

2.  Place the chicken in a zip-lock bag and pour the marinade over the chicken.  Seal the bag and allow to marinate for 6 hours or overnight.

3.  When ready preheat your grill.  Remove the chicken from the bag and discard the marinade.

4.  Grill the breasts for 6-7 minutes per side, or until the chicken is cooked through.

5.  Serve warm

Cook's Notes:

- We used Dijon mustard for the "spicy mustard," but I think that any mustard would do.  Next time, I might use a honey Dijon mustard.

Honey and Soy Grilled Pork Chops

I found this recipe in the interwebs recently and I wanted to give it a try.  I was not disappointed.  It is one of the easiest and most delicious recipes I have made in a while.  Here is the recipe:

Ingredients: 

- 1/4 cup honey

- 1/2 cup low sodium soy sauce

- 2 cloves of garlic, crushed or pressed

- Red pepper flakes to taste

- Four pork chops (boneless or bone-in)

Directions:

1.  Sprinkle the red paper flakes on both side of the pork chops.

2.  In a resealable plastic bag, combined the honey, soy sauce, and garlic.  Add the seasoned pork chops to the bag and mix well all of the ingredients.  Seal the plastic bag.

3.  Place the sealed bag on a plate and place the plate in your refrigerator.  Let the shops marinate for at least two hours.

4.  When ready to cook the chops, prepare a grill.

5.  Remove the chops from the bag and discard the marinade.  Over medium-high heat, grill the chops until seared and cooked through, about 6-8 minutes per side.

6.  When fully cooked, remove the chops from the grill and place on a plate.  Cover the chops with aluminum foil and let the chops rest for 5 minutes before serving.

Cook's Notes:

This was an incredibly simple recipe to make and the results were fantastic.  The honey perfectly caramelized the surface of the pork chops.  I marinated the chops for about 8 hours before grilling them.  This recipe is a keeper!

Mustard and Soy Marinated Pork Chops

I found this recipe at recipetineats.com.  I tried it and the results were amazing.

Ingredients:

- 2-4 pork chops (bone in or boneless)

- 1/3 cup soy sauce

- 2 tablespoons brown sugar

- 1 teaspoon Worcestershire sauce

- 1 teaspoon Dijon mustard 

- 2 garlic cloves, minced

- 1/2 teaspoon ground black pepper

Directions:

1.  Mix the soy sauce, brown sugar, Worcestershire sauce, mustard, garlic, and black pepper in a ziplok bag.

2.  Place the pork chops in the bag and massage the chops to coat them in the marinade.

3.  Place the bag with the marinated pork chops into the refrigerator for at least two hours.

4.  20 minutes before cooking, take the bag with the pork chops out of your refrigerator.

5.  Prepare a grill.  Once the grill is hot, remove the pork chops from the bag and reserve the marinade.  Place the pork chops on the grill and cook for four minutes.  Baste the chops with the reserved marinate before turning them over. baste the other side of the pork chops with the marinade, then discard the marinade.

6.  Grill the pork chops for three to four minutes, and when done, remove the chops from the grill.  If you are using an instant read thermometer, check the temperature of the meat after about seven minutes of grilling.  The pork chop is done when the meat has an internal temperature of 135F.

7.  After you remove the pork chops from the grill, place them on a plate and cover with aluminum foil.  Allow the chops to rest for five minutes and then serve.

Cook's Notes:

This was an incredibly simple and delicious recipe.  The good thing is that I had all of the ingredients on hand when I discovered the recipe.  This recipe is definitely a keeper.

Rosemary Flank Steak

We are making this recipe tonight.  The ingredients were simple, and we just love pretty much anything that has to do with a flank steak:

Ingredients:

- 1/2 cup soy sauce
- 1/2 cup olive oil
- 4 1/2 tablespoons of honey
- 6 garlic cloves, minced
- 3 tablespoons minced rosemary (or 1 tablespoon dried rosemary)
- salt and pepper to taste
- 1 flank steak

Directions:

In a resealable plastic bag, combine the soy sauce, olive oil, honey, garlic, rosemary, salt and pepper.  Mix this marinade well for 10-15 seconds.  Place the flank steak in the marinade and seal the bag, pushing out as much of the air in the bag as possible.  Place the sealed bag in the refrigerator and let the flank steak marinate for at least four hours.  About 30 minutes before placing the flak steak on the grill, remove the sealed bag from the refrigerator.  

Prepare a fire in your grill.  When the grill is ready, remove the flank steak from the bag and discard the marinade.  Place the flank steak on the grill and cook to desired doneness.  When the flank steak is done, remove it from the grill and place it on a plate.  Cover the flank steak with foil and allow it to rest for 7-10 minutes.

When the flank steak is done resting, transfer it to a cutting board and slice it across the grain.  Serve immediately.