Honey Grilled Shrimp Spinach & Bacon Salad

Honey Grilled Shrimp

1/2 teaspoon garlic powder
1/4 tablespoon ground black pepper
1/3 cup Worcestershire sauce
2 tablespoons dry white wine
2 tablespoons Italian-style salad dressing
1 pound large shrimp, peeled and deveined with tails attached
1/4 cup honey
1/4 cup butter, melted
2 tablespoons Worcestershire sauce

In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.

Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.

Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

Crumble Cooked Bacon over a bed of Spinach add greed Shrimp.

Big Papi’s Slow Cooker Lemon Garlic Chicken

Big Papi’s Slow Cooker Lemon Garlic Chicken

2 pounds skinless, boneless chicken breast halves
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon lemon-pepper seasoning
1 teaspoon Mr. Stubb’s Chicken Seasoning
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
4 cloves garlic, minced
1 1/2 teaspoons chicken bouillon granules
2 teaspoon chopped fresh Cilantro

In a bowl, mix the oregano, salt, and pepper, Mr. Stubbs and lemon pepper seasoning. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.

In the same skillet, mix the water, lemon juice, garlic, and bouillon granules. Bring the mixture to boil. Pour over the chicken in the slow cooker.

Cover, and cook on High for 3 hours, or Low for 6 hours. Add the cilantro to the slow cooker 15 to 30 minutes before the end of the cook time.

Bacon Wrapped Pork Tenderloin 2

Bacon Wrapped Pork Tenderloin 2

8 to 10 slices of streaky bacon, long enough to wrap around the pork 1 1/2 times.
1 lb. / 500g pork tenderloin, at room temperature
Salt and pepper
1 tbsp. olive oil
2 tbsp. honey or maple syrup – I prefer honey because it is thicker which creates a better glaze

 

Preheat oven to 350F (fan forced / convection) / 390F (normal oven)

Lay the bacon next to each other on a cutting board, slightly overlapping (per photo below). The width of the bacon should be enough to wrap the length of the pork.

Season the pork with salt and pepper. Tuck the thin end under so the length of the pork is roughly the same thickness.

Heat the oil in an oven proof skillet over high heat.

Sear the pork on all sides until nicely browned.

Place pork on the bacon. Use a knife to help keep the bacon together and roll the pork up, finishing with the seam side down.

Use the knife to transfer back into the skillet. Drizzle over honey and brush all over.

Roast for 25to 30 minutes (Note 1), basting once or twice with the pan juices, mopping up plenty of the honey pooled at the base of the pork.

Remove from oven and baste again. Let it rest for 5 minutes. Baste once more just before serving.

To serve, cut into thick slices.

Recipe Notes

1. Pork tenderloin is an extremely lean cut of meat. So you really need to be careful not to overcook it. Remember, the pork will continue to cook while resting. As long as your oven is not super weak, 25 minutes at 180C/350F for a 500g/1lb piece of pork tenderloin is the perfect roasting time. 25 minutes might not seem like long, but remember you are also searing the pork which starts the cooking process!

2. HOW TO MAKE AHEAD: If you are making this for a dinner party and want to sear / prepare it ahead then just pop it in the oven when your guests arrive, this is the best way to do it:
– Heat skillet on high heat until stinking hot, almost smoking
– Add vegetable or canola oil – it will heat almost instantly, then add pork and sear it VERY briefly all over, literally 1 minute. Remove immediately. Doing the sear super fast (minimal searing crust) will minimize juices leaking from the pork while you set it aside for a while.
– Wrap with bacon. Refrigerate if not cooking for 1+ hours. Then remove from refrigerator 30 min prior to cooking and roast per directions.

Recipe Notes

1. Pork tenderloin is an extremely lean cut of meat. So you really need to be careful not to overcook it. Remember, the pork will continue to cook while resting. As long as your oven is not super weak, 25 minutes at 180C/350F for a 500g/1lb piece of pork tenderloin is the perfect roasting time. 25 minutes might not seem like long, but remember you are also searing the pork which starts the cooking process!

2. HOW TO MAKE AHEAD: If you are making this for a dinner party and want to sear / prepare it ahead then just pop it in the oven when your guests arrive, this is the best way to do it:
– Heat skillet on high heat until stinking hot, almost smoking
– Add vegetable or canola oil – it will heat almost instantly, then add pork and sear it VERY briefly all over, literally 1 minute. Remove immediately. Doing the sear super fast (minimal searing crust) will minimize juices leaking from the pork while you set it aside for a while.
– Wrap with bacon. Refrigerate if not cooking for 1+ hours. Then remove from refrigerator 30 min prior to cooking and roast per directions.

Spinach and Feta Turkey Burgers

 

Spinach and Feta Turkey Burgers

1 eggs, beaten
1 cloves garlic, minced
2 ounces feta cheese
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 pounds ground turkey

Preheat an outdoor grill for medium-high heat and lightly oil grate.

While the grill is preheating, mix together eggs, garlic, feta cheese, spinach, and turkey in a large bowl until well combined; form into 8 patties.

Cook on preheated grill until no longer pink in the center, 15 to 20 minutes.