Chili Rubbed Pork Chops

1 1/2 tablespoons chili powder
1 tablespoon brown sugar
2 teaspoons cumin
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
20 oz lean boneless pork chop, four 1/2 inch thick chops

Preheat broiler and coat broiler pan with cooking spray.

In a small bowl, combine chili powder, sugar, cumin and garlic powder. Add Worcestershire sauce and stir until paste forms. Rub paste onto both sides of each pork chop, place on prepared pan and broil or barbecue 4 minutes on each side until inside is no longer pink.

Cooking with Brown Sugar: 51 Recipes

Beef Kebabs with Squash

6 brussels sprouts, halved
1/2 pound butternut squash, cut into 12 cubes
1 pound sirloin beef, cut into 18 cubes
2 tablespoons olive oil
1/2 teaspoon each coriander and turmeric

Heat broiler.

Steam vegetables, thread with meat onto 6 skewers. Broil until browned. Let rest 5 minutes.

Mix oil with spices, drizzle onto kebabs, then serve

Makes 6 servings.

Master Cook Kabob Skewers 12-in Flat Stainless Steel Skewers set of 12

Salmon with Orange-Fennel Sauce

2 teaspoons grated orange rind
1/2 cup fresh orange juice
1 teaspoon chopped fresh rosemary
1 teaspoon fennel seeds, crushed
4 (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray
1/4 teaspoon salt
1/8 teaspoon black pepper

Combine first 4 ingredients in a large zip-top plastic bag; add fish. Seal and marinate in refrigerator 20 minutes, turning once.

Prepare broiler.

Remove fish from bag, reserving marinade. Place fish, skin sides down, on a broiler pan coated with cooking spray; sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 3 minutes.

Serve sauce with fish.

4 servings (serving size: 1 fillet and about 1 tablespoon sauce)

GE Part Number Broiler Pan & Rack Large 12-3/4 x 16-1/2

London Broil

3/4 cup vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 tablespoon freshly ground pepper
2 teaspoons dried parsley flakes
1 teaspoon dry mustard
1-1/2 pounds flank steak

Combine all ingredients except steak in a heavy-duty zip-top plastic bag.

Score steak by making 1/8-inch-deep diagonal slashes across the meat in two different directions to create a diamond pattern on both sides of the meat. Add steak to marinade; seal and chill at least 1 hour or overnight.

Remove steak from marinade, reserving 1/4 cup marinade. Boil reserved marinade 5 minutes to kill any bacteria; use as a basting sauce. Grill steak, covered with grill lid, over high heat (400° to 500°) 5 minutes on each side or to desired degree of doneness, basting occasionally. Remove from grill; let steak stand covered for 5 minutes. (To broil, place steak on a rack in a broiler pan. Broil 3 to 5 inches from heat for 5 minutes on each side or to desired degree of doneness).

Slice steak diagonally across grain into thin strips.

Yield: 4 to 6 servings

Ziploc Double Zipper Freezer Gallon Bags, Total: 152 Bags (4 X 38 Count)

Jerk Chicken Breast

6 skinless, boneless chicken breast halves (about 2 pounds total)
4 teaspoons Jamaican jerk seasoning
8 cloves garlic, minced
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice
Olive oil cooking spray or 2 teaspoons olive oil
Lemon wedges

Place a chicken breast half between sheets of plastic wrap; pound gently with the flat side of a meat mallet until an even 1/2 inch thickness. Repeat with remaining chicken.

In a small bowl, combine jerk seasoning, garlic, thyme, and lemon peel. Brush chicken breasts with lemon juice. Sprinkle garlic mixture evenly over chicken breasts; rub in with your fingers.

Place chicken in a resealable plastic bag; seal bag. Chill in the refrigerator for 30 minutes to 24 hours.

Lightly coat chicken with olive oil cooking spray or brush lightly with olive oil.

Preheat an indoor electric grill. Place chicken on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink. (For a covered grill, allow 4 to 5 minutes. For an uncovered grill, allow 8 to 10 minutes, turning once halfway through grilling).

To serve, slice chicken; pass lemon wedges. Makes 6 servings.

Broiler method: Preheat broiler. Place chicken on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 6 to 10 minutes or until chicken is tender and no longer pink, turning once halfway through broiling.

Grilling method: Place chicken on grill rack of an uncovered grill directly over medium heat. Grill for 6 to 10 minutes or until chicken is tender and no longer pink, turning once halfway through grilling.

Hamilton Beach Indoor Flavor/Searing Grill

Buttered Venison

2 lbs venison steaks, cut into thin strips
1/2 teaspoon garlic salt
3 tablespoons oil

Rub meat with oil and sprinkle with salt.

Broil, turning frequently to sear meat. Continue cooking until the desired state of doneness is achieved.

Spread butter paste on each slice, serve immediately.

Butter Paste
1/4 cup soft butter
1/2 teaspoon salt
1/2 teaspoon onion salt
1/2 teaspoon pepper
1 tablespoon chopped parsley
1 1/2 tablespoons lemon juice

Blend salts, pepper, and parsley in butter. Add lemon juice and beat until smooth.

Range Kleen Porcelain Broiler Pan with Porcelain Grill

Grilled Chicken with Mojito Rice

1 cup Hellmann’s® or Best Foods® Real Mayonnaise
1/2 cup chopped fresh cilantro
2 cloves garlic, finely chopped
1 to 2 jalapeno peppers, finely chopped (optional)
1 tablespoon lime juice
1 tablespoon white vinegar
1-3/4 cups water
1 tablespoon vegetable oil
1 package Knorr® Fiesta Sides™ – Mexican Rice
1 can (10 oz.) whole kernel corn, drained
1 can (15.5 oz.) black beans, rinsed and drained
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

In small bowl, combine Mayonnaise, cilantro, garlic, jalapeno peppers, lime juice and vinegar; set aside.

In 2-quart saucepan, bring water, oil and Knorr® Fiesta Sides ™ – Mexican Rice to a boil over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender. Remove from heat, then stir in corn, black beans and 1/2 of the mayonnaise mixture.

Meanwhile, grill or broil chicken, turning once, until chicken is thoroughly cooked.

To serve, arrange sliced chicken over hot rice mixture. Serve with remaining mayonnaise mixture for dipping.

Serves 4

Hamilton Beach Smooth Touch Can Opener

Veggie Beef Burgers

1 medium green bell pepper, finely chopped
1 medium onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke, optional
Salt and pepper to taste
2 pounds ground beef
8 hamburger buns, split
Lettuce leaves and sliced onion, tomatoes and pickles

In a bowl, combine the first five ingredients. Add liquid smoke, salt and pepper if desired. Crumble beef over mixture and mix well.

Shape into eight patties. Broil, grill or pan-fry until meat is no longer pink.

Serve on buns with lettuce, onion, tomatoes and pickles.

Yield: 8 servings.

Granite Ware 3-Piece Bake, Broil, and Grill Pan Set

Sirloin Squash Shish Kabobs

1 cup brown sugar; packed
1 cup soy sauce
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon ground ginger
1 lb. boneless beef sirloin steak, cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into 8 wedges, optional

In a bowl, combine the brown sugar, soy sauce, garlic powder, mustard and ginger. Place beef in a large resealable plastic bag and add 1 cup of the marinade. Seal bag and toss to coat.

Place zucchini, yellow squash, red pepper and onion in another resealable bag; add remaining marinade and toss to coat.

Refrigerate beef and vegetables for at least 4 hours, turning occasionally.

Drain and discard marinade.

On 8 metal on soaked wooden skewers, alternately thread beef and vegetables.

Grill, covered, over medium hot heat or broil 4 to 6 inches from the heat for 10 minutes or until meat reaches desired doneness, turning occasionally.

4 servings

Cooking with Brown Sugar: 51 Recipes