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Pork Sirloin

Pork Chops

Dale’s Seasoning

Parsley

 

Trim excess fat from pork chops then marinate (to taste) using Dale’s seasoning for several hours.

Heat grill to 350 degrees. Sprinkle pork chops with parsley before placing on the grill. Cook until inside of pork chops  is white (no pink). Top with sautéed mushrooms and grilled asparagus and serve.

Sauteed Vegetables

Ingredients:

Yellow Onion

Fresh Mushrooms (do not wash before cooking)

Yellow Squash

Zucchini Squash

Asparagus

Carrots

Olive Oil

Salt

Pepper

Garlic Cloves

Worcestershire Sauce

Cooking Red Wine

 

Chop unwashed mushrooms and place in pot. Add in cooking red wine and Worcestershire sauce and cook on high heat until boiling. Reduce heat. Top off pot with water, cover and simmer until mushrooms are tender. Wash and chop up carrots and place in a separate pot.  Boil carrots until tender. Drain and season with salt and pepper to taste. Chop onion and place in a large skillet. Mince garlic cloves and mix in with onion. Add in olive oil and cook until onions are carmelized. Next, add sliced squash and water to the mix. Cook squash until tender. Add salt and pepper to taste. Wash and lightly salt asparagus. Place on grill and cook until tender.

Ranch Dressing

Ingredients:

1 packet Hidden Valley Ranch Salad Dressing Mix

1 cup light Mayonnaise

1 cup 2% milk

 

Whisk all ingredients together until mixture is smooth. Refrigerate and serve over salad.

Fruit Bowl

Ingredients:

Strawberries

Seedless Grapes

Pineapple

Blueberries

Blackberries

 

Wash all fruit. Remove stems of strawberries. Chop up strawberries and pineapple and mix in bowl with other fruit and serve.

 

 
Copyright 2017 by City of Tyler