I think I mentioned recently that I’m pretty much obsessed with anything citrus. In a previous post, I was talking about desserts. This time, I’m talking about a main course!

Citrus is a great accompaniment to proteins because it helps break down connective tissue in the meat, rendering it tender and flavorful.

Citrus, combined with little fat (in this case, olive oil) makes for a delicious marinade. I usually leave my meat marinating twice the amount of time a recipe calls for to impart extra flavor.

Lemon is delicious with pork as it brightens and lightens the meat. I have a beautiful crop of fresh basil in my yard this year, and this is the perfect recipe to highlight two of my favorite ingredients. Pork chops or loins are on sale right now at Brookshire’s, and you can use this marinade for either cut of pork.

Lemon-Basil Pork Chops

Ingredients:
4 thick-cut, boneless pork loin chops
2 Tbs olive oil
1 cup fresh basil leaves, minced
3 Tbs garlic, minced
3 Tbs lemon juice
1 tsp sea salt
3/4 tsp pepper

Directions:
Add olive oil, basil, garlic, lemon juice, salt and pepper to a bowl and mix well.

Spread both sides of the pork chops with the mixture, and let the chops set for about 20 minutes.

Grill chops over direct heat for about 5 to 6 minutes per side, or until the internal temperature reaches at least 145° F.

Let rest 5 minutes before serving.

Nutritional Information: Calories Per Serving: 619, Calories from Fat: 445, Fat: 49 g (17 g Saturated Fat), Cholesterol: 146 mg, Sodium: 591 mg, Potassium: 647 mg, Carbohydrates: 3 g, Protein: 39 g

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There is no such thing as too much steak unless you ask my doctor, of course. So, yes, we’ve cut WAY BACK on the red meat, but that doesn’t mean we don’t like to indulge in moderation.

A good steak, like the family pack of ribeyes on sale this week at Brookshire’s, doesn’t need much done to it. A little salt and pepper, a perfect sear and you’re good to go. However, every once in awhile while you’re indulging, it’s nice to kick it up a notch with a savory sauce that perfectly complements your meat.

This recipe is best prepared in a cast-iron skillet, in my opinion.

Ribeye Steaks in Red Wine Sauce

Ingredients:
4 (1/2-inch thick) boneless ribeye steaks (2 lb total)
2 Tbs vegetable oil, divided
2 garlic cloves, finely chopped
3/4 cup dry red wine
1/4 cup water
1 1/2 tsp soy sauce
3 Tbs unsalted butter, cut into 3 pieces
1 Tbs flat-leaf parsley, chopped

Directions:
Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).

Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers. Then, sauté steaks in 2 batches, turning once (about 4 minutes per batch for medium-rare). Transfer to a large plate and cover with foil.

Pour off fat from skillet; sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half (about 2 to 3 minutes). Add water, soy sauce and any meat juices from plate; boil until reduced by half, about 3 to 4 minutes.

Reduce heat to medium-low and whisk in butter 1 piece at a time until slightly thickened. Stir in parsley and pour sauce over steaks.

Nutritional Information: Fat: 61 g, Carbohydrates: 1 g, Protein: 42 g, Sodium: 226 mg, Fiber: 0 g, Cholesterol: 177 mg

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I truly believe that whole, boneless pork loins are one of the best values for your money in the meat department, especially on weeks like this one when they are on sale at Brookshire’s.

They are so versatile and delicious, and I manage to get about four meals out of a whole, boneless loin.

This weekend, we’re grilling a cocoa and chile-rubbed pork loin, then I’ll use the leftovers as tacos later in the week.

The addition of cocoa powder to a rub might sound odd, but don’t forget that it’s not sweet until you add sugar to it for dessert purposes.

I love the savory blend of cocoa and chile. You do use a little sugar because that will caramelize beautifully on the grill, but it won’t make it taste like dessert, I promise.

Cocoa and Chile-Rubbed Pork Loin

Ingredients:
1 whole boneless pork loin (about 2 1/2 lb)
2 tsp unsweetened cocoa powder
2 tsp ancho chile powder (or regular chili powder)
2 tsp light brown sugar
1 Tbs olive oil
sea salt and freshly ground black pepper, to taste
2 limes, halved

Directions:
Mix together cocoa powder, ancho chile powder, brown sugar, salt and pepper. Rub pork loin with olive oil; rub with spice mixture. Grill on high heat on all sides until seared. Reduce heat and cook until pork reaches an internal temperature of 160° F. Remove from grill. Squeeze lime juice over pork loin. Let rest. Serve.

Nutritional Information: Calories Per Serving: 365, Calories from Fat: 195, Fat: 22 g (8 g Saturated Fat), Cholesterol: 113 mg, Sodium: 386 mg, Potassium: 623 mg, Carbohydrates: 2 g, Sugar: 1 g, Protein: 40 g

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I know what you’re thinking: It’s too hot for soup or stew for dinner tonight.

However, the fresh flavors of this Mexican-inspired stew, brightened and finished off with lime, infuse a fresh summer taste. I also liked the added slices of radishes, which also taste like summertime to me.

Use whole pork butt roast, on sale this week at Brookshire’s, for the protein in this dish.

If you want, serve with a dollop of sour cream and buttermilk cornbread.

Mexican Stew

Ingredients:
2 lb whole pork butt roast, chopped
2 Tbs olive oil
2 cups white onion, chopped
1 cup carrots, chopped
1 Tbs ground cumin
2 tsp kosher salt
1/2 tsp ground red pepper
1 tsp freshly ground black pepper
5 garlic cloves, coarsely chopped
3 (15.5 oz) cans hominy, drained and rinsed
1 (28 oz) can crushed tomatoes
4 cups unsalted chicken cooking stock, divided
2 dried ancho chiles
lime wedges, for garnish
sliced radishes, for garnish
fresh cilantro, for garnish

Directions:
Sauté pork in hot oil in a large skillet over medium-high heat for 6 minutes. Place pork in a 7-quart slow cooker. Stir onions, next 8 ingredients and 2 cups stock into slow cooker with pork.

Microwave remaining 2 cups stock in a microwave-safe bowl on high setting for 3 minutes or until boiling. Add dried chiles and let stand 10 minutes. Remove and discard tops of chiles. Process broth and chiles in a blender until smooth. Stir chile mixture into pork mixture. Cover and cook on low setting 7 to 8 hours or until pork is very tender. Serve with lime wedges, radishes and cilantro.

Nutritional Information: Calories Per Serving: 517, Calories from Fat: 211, Fat: 24 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 73 mg, Sodium: 2460 mg, Potassium: 1416 mg, Carbohydrates: 55 g, Fiber: 12 g, Sugar: 5 g, Protein: 27 g

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This is the time of year I want to grill meat, not slow-roast it in the oven.

However, for rump roast, you want to not only marinate it but also cook low and slow to thoroughly tenderize the meat. With this recipe, you can have the best of both worlds.

The beer helps break down the connective tissue in the meat, making it more tender (don’t worry, any alcohol burns off in the cooking process).

This is the perfect recipe for a lazy summer afternoon on the back porch. Grab a tall glass of tea, relax in a hammock or lounge chair, and enjoy the smell of roasting meat wafting from the grill.

Grilled Marinated Rump Roast

Ingredients:
2 Tbs vegetable oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 cup chili sauce, or your favorite barbecue sauce
1/2 tsp salt
1/4 tsp pepper
1 (12 oz) can or bottle beer
1 (3 1/2 to 4 lb) rolled beef rump roast
2 cups hickory wood chips

Directions:
In a 1-quart saucepan, heat oil over medium-high heat. Cook onions and garlic in oil until onion is tender, stirring frequently. Remove from heat. Stir in chili sauce, salt, pepper and beer.

Place beef in shallow glass or plastic dish, or resealable food-storage plastic bag. Pour beer mixture over beef; turn beef to coat with marinade. Cover dish or seal bag. Refrigerate at least 8 hours but no longer than 24 hours, turning beef occasionally.

Cover wood chips with water; soak 30 minutes. If using charcoal grill, place drip pan directly under grilling area and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.

Remove beef from marinade; reserve marinade. Insert spit rod lengthwise through center of beef; hold firmly in place with adjustable holding forks. Insert barbecue meat thermometer so tip is near center of beef but not touching spit rod. Drain wood chips. Add about 1/2 cup wood chips to medium-low coals or lava rock.

Cover and grill beef on rotisserie over drip pan 4 inches from medium-low heat about 2 hours for medium doneness (160° F), brushing occasionally with marinade and adding 1/2 cup wood chips to coals or rock every 30 minutes. Remove spit rod, holding forks and thermometer. Discard any remaining marinade. Cover beef with foil and let stand 15 minutes before slicing.

Nutritional Information: Calories Per Serving: 275, Calories from Fat: 80, Fat: 9 g (2 g Saturated Fat), Cholesterol: 105 mg, Sodium: 310 mg, Carbohydrates: 8 g, Fiber: 0 g, Protein: 40 g

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I was at home alone last night, a rarity for me these days.

I had changed out of my work clothes and into comfy clothes, and I was browsing Pinterest for something totally unrelated to bacon, until I stumbled upon this recipe.

No one else in my house would eat this, but hey, no one else was in my house!

I decided to try it. I had all the ingredients at home, so there was no need to find a baseball cap and try to sneak over to Brookshire’s incognito because we all know that doesn’t work. The very minute you try to slap on a hat to hide the fact that you already took off your makeup and scrunch your T-shirt up so that no one notices the hole in the bottom left corner, you’ll run into everyone you know. And their mother. And your preacher. And your boss.

It’s practically the law.

Not that I’ve ever tried, but I’ve heard about the phenomenon from a friend.

Cough.

Cough.

So, being as that I had all the ingredients at home, I whipped up a batch of these maple-bacon bars, using the Brookshire’s Bacon I’d just bought on sale.

There were none left the next day. I think that friend must have eaten them.

Maple-Bacon Toffee Bars

Ingredients:
1 lb Brookshire’s Bacon
1 pkg Pillsbury Crescent Rolls
1/2 cup maple syrup
3/4 cup brown sugar

Directions:
Preheat oven to 325° F. Line a rimmed baking sheet with foil and liberally grease the foil with cooking spray. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out a little with your hands so it’s even. Prick the dough with a fork all over. Set aside.

Meanwhile, cook your bacon. Cook it until it’s technically safe enough to eat and just about done, but still lighter in color and not quite crispy. You don’t want it fully cooked and crispy as it will continue to cook in the oven. Drain the bacon on a paper towel-lined plate.

Drizzle 1/4 cup of the maple syrup over the crescent roll dough. Sprinkle with about 1/4 cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces; top with remaining brown sugar.

Bake for approximately 25 minutes, or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature (or warm to the touch) before cutting or breaking into pieces. You can serve this at room temperature or slightly warmed. It tastes best the day of but can be eaten the next day, if stored in an airtight container.

Nutritional Information: Calories Per Serving: 562, Calories from Fat: 296, Fat: 33 g, Trans Fat: 0 g (12 g Saturated Fat), Cholesterol: 62 mg, Sodium: 1649 mg, Potassium: 379 mg, Carbohydrates: 44 g, Sugar: 30 g, Protein: 23 g

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Growing up, my mom cooked chicken drumsticks pretty frequently. I have to admit that I didn’t eat chicken drumsticks for years after moving out of the house. Ours were never seasoned (it’s hard to cook for seven people, it really is!) and usually broiled in the oven, not my favorite way to eat chicken.

This recipe changed my mind.

Chicken drumsticks are an economical choice, even more so when they’re on sale like they are this week at Brookshire’s. They’re juicy because they’re still on the bone, and they’re full of flavor. As I came to realize in my later years, what’s not to love?

I love this recipe because it’s perfect for patios, porches and picnics. Chicken on the bone is so much easier to eat outside. The delicious sauce seals in the juices and elevates the drumstick to a veritable feast.

Grilled Garlic-Parmesan Drumsticks
Serves 10

Ingredients:

Drumsticks:
5 lb chicken drumsticks
2 tsp garlic powder
1 tsp seasoning salt
1 tsp paprika

Garlic-Parmesan Sauce:
3/4 cup olive oil
1 tsp seasoning salt
1/2 tsp parsley
1/2 tsp basil
3 cloves garlic, minced
1/2 cup parmesan cheese, shredded

Directions:
In a small bowl, mix together the garlic powder, seasoning salt and paprika. Then, rub this mixture into the chicken drumsticks, making sure to get under the skin to season the chicken.

Grill the chicken on 425° F for about 40 minutes or until the chicken is done.

Meanwhile, in a medium-sized bowl, mix together all the ingredients for the garlic-parmesan sauce.

When the chicken is done cooking, spoon the garlic-parmesan sauce on top of the chicken and serve.

Nutritional Information: Calories Per Serving: 556, Calories from Fat: 275, Fat: 31 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 208 mg, Sodium: 753 mg, Potassium: 473 mg, Carbohydrates: 2 g, Protein: 66 g

Food always tastes better on a camping trip.

That’s my belief, and I’m sticking to it.

Last week’s camping trip was filled with mountain bike rides, a really long hike around the lake and one seriously long trek to the actual restroom facilities. Oh, then there was swimming and a paddle boat excursion, too.

I know two boys who were hungry. Ravenous, really.

The weather was perfect. Not a cloud in the sky, warm sun and cool breezes. That plus a lot of physical activity made for a great day.

Then, there was dinner.

These “Campfire Burgers” are named as such for their smoky flavor and aroma.

I don’t know whether it was the starry night, the crackling fire or the ghost stories, but these tasted just about perfect.

If you want to get really fancy, add soaked hickory chips to your charcoal fire for an extra infusion of smokiness.

Angus ground chuck, which is on sale this week at Brookshire’s, is perfect to pack in your camping cooler.

*Note: You can caramelize the onions in advance and pack them in your cooler. Just reheat them when you’re ready to serve. The sauce can also be mixed up in advance. You can cook the bacon up at home, or fry a bunch at the campsite and save it for the next morning’s breakfast, too.

Campfire Burgers
Serves 4

Ingredients:

Caramelized Onions:
2 Tbs olive oil
1 large Vidalia onion, sliced
pinch of salt
1/2 tsp balsamic vinegar

Campfire Sauce:
1/4 cup regular mayonnaise
1/4 cup barbecue sauce
1/8 tsp liquid smoke

Burgers:
1 lb Angus ground chuck
1/4 cup cheddar cheese, shredded
2 slices cooked bacon, crumbled
2 tsp Worcestershire sauce
1/2 tsp liquid smoke
1/2 tsp salt
pinch of freshly cracked black pepper
4 hamburger buns

Directions:
Caramelized Onions:
Warm olive oil in a large skillet over medium heat. Add onions; season with salt and stir to coat with oil. Cook, stirring occasionally, until onions are brown and caramelized, about 20 minutes. Stir in balsamic vinegar and cook for another 1­2 minutes. Remove from heat and set aside.

Campfire Sauce:
In a small bowl, mix mayonnaise, barbecue sauce and liquid smoke until creamy. Refrigerate until ready to use.

Burgers:
In a large bowl, mix ground beef, cheese, bacon, Worcestershire, liquid smoke, salt and pepper until combined. Form into 4 equal-sized patties.

Preheat grill or skillet with olive oil over medium­-high heat. Add patties and cook for about 6­-7 minutes. Flip; cook for another 6-­7 minutes until cooked thoroughly.

Assemble burgers on toasted buns topped with caramelized onions and campfire sauce.

Nutritional Information: Calories Per Serving: 591, Calories from Fat: 263, Fat: 29 g, Trans Fat: 0 g (8 g Saturated Fat), Cholesterol: 128 mg, Sodium: 1324 mg, Potassium: 660 mg, Carbohydrates: 34 g, Fiber: 2 g, Sugar: 10 g, Protein: 46 g

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I think I’ve mentioned before that we have Taco Tuesday at my house.

Well, to be honest, it’s more like Taco Wednesday (which does not have the same alliterative value) because we have soccer until 8pm on Tuesdays and only get home in time to gulp something out of the slow cooker.

Point being, we eat good on Taco WhateverDayItIs.

We have tried a lot of different taco fillings. I have a limit on the ground beef filling, even though I’ve perfected my own spice mixture.

Once, I did shredded beef with a green salsa verde mix, but last week, I tried slow-cooking a rump roast without adding anything to the beef. It was amazing.

I think the beauty of this roast came in searing it first. It sealed all the juices in during cooking and created a tender, flavorful taco filling.

One rump roast easily fed four people with at least four taco servings left over.

Shredded Beef Tacos

Ingredients:
4 lb rump roast
4 Tbs cumin
4 Tbs chili powder
4 Tbs garlic powder
1 Tbs red pepper
4 Tbs David Wade’s Worcestershire Powder (or sauce)
1/2 tsp black pepper
1 tsp salt
1/2 cup salsa
tortillas, salsa, cheese, avocado slices, sour cream

Directions:
Mix all seasonings together and rub all over meat.

Heat 2 tablespoons olive oil in a cast-iron skillet until oil starts to smoke. Sear meat, about 1 minute per side, until crusty and browned.

Remove rump roast from cast-iron skillet and set slow cooker to low heat.

Place rump roast and all the juices from the pan into slow cooker. Add 1/2 cup salsa. Cook on low for 8 hours. Remove beef from slow cooker. Shred beef. Return to slow cooker. Turn to high heat. Cook for another hour.

Serve in tacos with flour tortillas, salsa, cheese, avocado slices and sour cream.

Nutritional Information: Calories Per Serving: 451, Calories from Fat: 134, Fat: 15 g, Cholesterol: 10 mg, Sodium: 432 mg, Potassium: 176 mg, Carbohydrates: 8 g, Fiber: 2 g, Sugar: 3 g

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Are you tired of hearing about my beach trip yet?

Well, hang in there with me one more time. I promise, seafood recipes are worth it!

Crabs are one of my favorite seafood types.

When I go to the beach on the East Coast, there’s always a feast of crabs poured out onto a table covered with newspaper, and we crack and clean them ourselves.

Crabs aren’t usually eaten that way here in the South. On the Gulf (of Mexico, that is), your crabs generally come in the form of lump crabmeat someone else has done all the work to render!

Or, you eat crab legs. Glorious, red, vibrant crab legs with huge hunks of buttery meat that you can extract from their depths. Now, I’m getting hungry again at just the thought of them.

Snow crab legs often come in clusters, meaning the legs are still attached to one another by the top joint. That makes them easy to cook, and they crack apart easily when you go to eat them.

This recipe cooks up quickly, as you never, EVER want to overcook crab.

Try this simple, but impressive dish, while snow crab legs on are sale this week (a surf ‘n turf for Mother’s Day, perhaps?).

Garlic Snow Crab Legs
Serves 2

Ingredients:
1 lb snow crab legs
1/4 cup butter
1 clove garlic, minced
1 1/2 tsp dried parsley
1/8 tsp salt
1/4 tsp freshly ground black pepper

Directions:
Cut a slit, length-wise, into the shell of each piece of crab.

Melt the butter in a large skillet over medium heat. Cook the garlic in the butter until translucent; stir in the parsley, salt and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat. Allow to simmer in the butter mixture until completely heated, about 5 to 6 minutes.

Nutritional Information: Calories Per Serving: 452, Fat: 34.3 g, Cholesterol: 228 mg, Sodium: 874 mg, Carbohydrates: 1 g, Fiber: 0.2 g, Protein: 34.2 g

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