Looking for a flavorful new grilled vegetable side dish? Try my recipe for Grilled Asian Green Beans and Red Bell Peppers!

Grilled Asian Green Beans and Red Bell Peppers

If you are a regular reader of Katie’s Cucina you know I love to grill. I’m not intimidated of grilling I’ve learned to embrace it. Living in Florida we grill a lot. Especially when its still 90 degrees out as the rest of the country is finally starting to cool off. I’ve been making these Grilled Asian Green Beans and Red Bell Peppers all summer long. I’ve refined the recipe over the summer and finally took the time to photograph this delectable grilled side dish. I prepped all the veggies, placed them in a gallon-size ziplock baggie and poured in all my seasonings. Sealed it up, mixed the veggies using my hands on the outside of the bag and let it sit until I was ready to grill dinner. You can even prep this in the morning, place it in the refrigerator and when you get home from work your side dish is already ready for you.

Grilled Asian Green Beans and Red Bell Peppers

I love my STOK® grill. I love that my grill has interchangeable grill inserts. I typically grill chicken on the traditional grill grate and then throw in some veggies into the vegetable basket at least once a week.  This is what the green beans, red bell peppers and red onion looked like as I poured my zip lock baggie full of veggies into my vegetable basket.

Grilled Asian Green Beans and Red Bell PeppersJust 10-15 minutes later this is how my veggies looked. Nicely cooked with little grill bits. The green beans were still al dente and crisp. The bell peppers and red onions were sweet in taste. I now love grilling green beans! Who would have thought to grill green beans?

Grilled Asian Green Beans and Red Bell Peppers

Katie Original Recipe

Grilled Asian Green Beans and Red Bell Peppers

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4

Grilled Asian Green Beans and Red Bell Peppers

Ingredients

  • 1 lb. Green Beans, trimmed
  • 1 Red Bell Pepper, chopped
  • 1 Red Onion, sliced
  • 1 tbsp Sesame Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Soy Sauce
  • 1 tbsp Minced Garlic in Water

Directions

  1. In a large gallon bag, place green beans, red bell pepper, and red onion in the bag. Then add in the sesame oil, salt, black pepper, soy sauce, and minced garlic. Seal bag and mix with hands in the outside of the bag.
  2. Heat the grill to medium-low heat (should be at 350 degrees Fahrenheit). Pour the vegetables into a vegetable grill basket and cook for 10-15 minutes, stirring occasionally. Remove from heat and serve immediately.
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Juicy and flavorful chicken and green olive filling make these homemade chicken empanadas irresistible!

Chicken Empanadas

I love a good empanada! I just started eating empanadas over the past decade. Whenever I go to Whole Foods or even the grocery store (yes, they sell them in our warm food case at the bakery) I typically grab a chicken and spinach empanada! I’ve never made them at home; however, my mother in-law has made beef empanada’s a few times. When we were planning my brother in-laws birthday last month we decided we would server chicken and ground beef empanadas for a light lunch as well as my homemade salsa and a seven layer dip. The empanadas made for  a perfect lunch and we happened to have quite a few leftover. We made 3 dozen. Two dozen beef and one dozen of the chicken empanadas. I was tasked with making the filling. I grabbed cooked rotisserie chicken meat (there I go again with the rotisserie. If your not embracing the rotisserie chicken you need too!), some of my favorite spanish spices, and a few large green olives. I just so happened to make enough filling for one dozen empanadas. It was fate. And boy were they flavorful!

In case you’ve never made chicken empanadas I have a few pictures on how to make them. They are so easy to make and best of all you can prep them ahead of time and fry them right before your about to eat.

Chicken Empanadas

I use pre-made empanada dough found in the freezer section. You will want to defrost them in the fridge the day before. Place 1-2 tablespoons of chicken filling in the middle of the empanada dough disc.

Chicken Empanadas Then fold the empanada in half like the photo above. (My mother in-law, Linda, is my hand model for these photos!)

Chicken Empanadas

Then, use a fork and seal the dough shut by pressing the tines of the fork into the dough. Set them in a covered container until your ready to fry them. Then once your ready to fry, in a deep skillet, heat 1-inch of canola oil to 375°. Of course, if you have a deep fryer then you can use that. Fry a few empanadas at a time (try not to over crowd the skillet), turning once, until browned and crisp, about 3-5 minutes. Place the fried empanadas on a paper towel. While your waiting for the rest to cook you can transfer the cooked empanadas to a baking sheet, and place in the oven on low to keep warm! 

Chicken Empanadas

The cilantro cream sauce is awesome and compliments the chicken empanada perfectly. It’s a sauce that my mother in-law has been making with her empanadas over the past few years and I love it. It’s fresh and full of flavor and of course just a few ingredients. If you don’t have sour cream or don’t want to use sour cream you could always sub greek yogurt instead. You will still achieve the same great taste. Whether you are hosting a party or just want a fun new lunch I would highly recommend you try your hand at making homemade chicken empanadas!

Chicken Empanadas

Katie Original Recipe for Empanadas and Cilantro Cream Sauce adapted from Tyler Florence

Chicken Empanadas

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 10

Chicken Empanadas

Ingredients

  • 1 cup Vegetable Oil
  • 10 Empanada Discos (pastry dough found in freezer section)
  • 2 cups Shredded Cooked Rotisserie Chicken
  • 1/4 cup Tomato Sauce
  • 2 tbsp Jarred Sofrito
  • 1 package Sazon Coriander & Arnatto)
  • 4 Super Colossal Spanish Queen Olives Pimento Stuffed, diced (about 1/3 cup)
  • 1/2 cup Shredded Mexican Cheese
  • Cilantro Cream Sauce:
  • 1 cup Sour cream
  • 1/4 cup fresh cilantro, minced
  • 1/2 lime, juiced
  • salt and black pepper to taste

Directions

  1. In a large bowl combine, shredded cooked rotisserie chicken, tomato sauce, jarred sofrito, sazon seasoning, diced Super Colossal Spanish Queen Olives Pimento Stuffed, and shredded Mexican cheese. Mix until well combined and set to the side.
  2. Place empanada disc on a flat surface. Place 1-2 tablespoons of filling in the center of the disc (make sure to not over-fill). Fold empanada in half (moon shape), Seal the edges with a little water and crimp with a fork. Keep filled empanadas covered with parchment paper until ready to fry. (You can refrigerate up to a few hours before frying).
  3. Preheat a large skillet with vegetable oil on medium-high heat. Oil needs to be at 350 degrees Fahrenheit. Place a few empanadas at a time in the pan (make sure to not over crowd the pan) Fry, turning halfway through, until evenly golden brown, about 3 to 5 minutes. Remove from the pan and place empanadas on a paper towel to drain off excess oil. To keep empanadas warm while others are frying, place in the oven on low.
  4. Cilantro Cream Sauce:
  5. In a bowl, combine, sour cream, minced cilantro, lime juice, and salt and pepper. Mix until well incorporated. Refrigerate until ready to serve empanadas.
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Looking for a hearty soup that both children and adults will love? Try this easy recipe for chicken and stars soup.
Chicken and Stars Soup
 
I’m at it again… Making another pot of soup. This time it’s a kid-friendly soup. I grew up eating canned chicken and stars soup. During a recent stroll through the pasta aisle I saw a box of pastina (also known as stars) and I knew I had to make a childhood favorite of mine.
 Chicken and Stars Soup
Did you know that growing up I would eat soup for breakfast? Like every day. My mom always struggled with my pickiness and I think one day decided to let me eat soup for breakfast and the rest was history… Just about everyday I would have a bowl of soup. Most days/weeks/months it was the canned variety and occasionally my mom would have a homemade pot of soup available and I would devour it before anyone could get to it!
Chicken and Stars Soup
This chicken and stars soup is easy to make and best of all most of the contents come directly from the chicken stock I made from a $5 rotisserie chicken. If you like to make (and of course eat) soup I highly recommend you checkout my post on making your own stock from a rotisserie chicken. As the weather starts to get cooler, pack your kids or yourself a thermos full of chicken and stars soup to enjoy during lunch! Or making it for dinner and serve with a salad and crusty bread!
Katie Original Recipe
Chicken and Stars Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6-8

Chicken and Stars Soup

Ingredients

  • 2 tbsp chicken fat (or unsalted butter)
  • 2 cups, diced carrots
  • 4 stalks celery, diced
  • 1 onion, diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 cups chicken stock
  • 2 cups water
  • 2 chicken bouillon cubes
  • 2 cups cooked dark chicken, shredded
  • 1 zucchini, halved and sliced
  • 1 yellow squash, halved and sliced
  • 1 cup pastina
  • 1 tsp fresh dill

Directions

  1. In a large stock pot, place the chicken fat in the pot (or butter) on medium heat until hot (about 1-2 minutes). Then add the diced carrots, celery, onions, salt, and black pepper. Cook with lid on for 10 minutes on medium-high heat. Stirring occasionally.
  2. Then add in the chicken stock, water, chicken bouillon cubes, and shredded chicken. Cook for an additional 10 minutes until soup begins to boil. Then add in the zucchini, yellow squash, pastina, and fresh dill and cook for 6 minutes. Serve soup immediately or let rest to room temperature and store in a sealed container for up to one week.
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Use leftover chicken fajitas to make these easy quesadillas. Perfect for lunch or even dinner and a great way to use up leftovers!

Easy Chicken Fajita Quesadillas

We love chicken fajitas in my home. The other week I shared with you my grilled chicken fajitas recipe. Today, I’m going to share how to transform the leftover chicken fajitas and re-invent them into a whole new meal! Whenever I have leftover meat and vegetables I tend to throw them into a quesadilla. You can cook them one of three ways; bake them, grill them, or fry them in a sauté pan. That’s how I choose to cook these leftover chicken fajita quesadillas. I will preface that I like to bake them the best… less messy and time spent stressing and worrying about flipping the quesadilla over and the contents of the quesadilla falls out. Maybe you don’t stress about stuff like that, but I do!

Easy Chicken Fajita Quesadillas

The next time you make chicken fajitas… make a little extra to ensure you have leftovers. Then forget about said leftovers for a day or two and then whip up a batch of my easy chicken fajita quesadillas for lunch or dinner.

Katie Original Recipe

Easy Chicken Fajita Quesadillas

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4

Easy Chicken Fajita Quesadillas

Ingredients

  • 8 Flour Tortillas
  • 2 cups leftover chicken and vegetables fajitas
  • 2 cup shredded cheddar cheese
  • Cooking spray
  • Sour cream and salsa for serving

Directions

  1. Reheat the leftover chicken and vegetable fajita filling until luke warm. Once the fajita filling is semi-cooked place 4 flour tortillas on the countertop. Divide the leftover chicken fajita filling among the four flour tortillas, then divide the cheese (1/2 cup on each tortilla), spreading both filling and cheese evenly.
  2. Heat up a large sauté pan on medium-high heat and spray with cooking spray. Place one of the filled tortillas in the pan. Then add another flour tortilla on top. Cook for 3 minutes until the bottom is golden brown but not burnt. Using two spatulas, carefully flip over (trying not to spill out the contents of the quesadilla). Cook for an additional 2-3 minutes until golden brown. Remove from sauté pan, cut and serve. Repeat until all the quesadillas have been cooked. Serve with sour cream and salsa.
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Get stadium-quality candied walnuts in minutes at home with just a few everyday ingredients!

Easy Candied WalnutsFootball season is here! There is nothing that my husband and I love more than hot candied walnuts when we attend a sporting event. Heck, even when we go to the theater to watch an off-broadway show the minute we smell the brown sugar glazed walnuts we have to buy a pouch. I recently needed candied walnuts for a recipe and as a scoured the store I couldn’t find any. Then it hit me… duh these are probably so easy to make. So I heated up a sauté pan and melted butter and brown sugar and then add the walnuts to the pan. I continued to mix the walnuts until all the brown sugar had coated the nuts.

Easy Candied Walnuts

My home smelled like a sports arena in minutes (minus the smelly players and people). These are the ideal snack for watching a game or even a movie or television show. If your kids don’t have a nut allergy and like nuts these would be perfect in a bento box lunch. Give them a few of the sweet sugary easy-to-make candied walnuts in their lunch box and I’m sure they will eat them all. Who wouldn’t eat brown sugar glazed nuts?

Katie Original Recipe

Easy Candied Walnuts

Prep Time: 11 minutes

Cook Time: 5 minutes

Total Time: 16 minutes

Yield: 2 cups

Easy Candied Walnuts

Ingredients

  • 3 tablespoons unsalted butter
  • 2 cups walnuts
  • 1/4 cup white granulated sugar
  • 1/4 cup brown sugar

Directions

  1. In a large saute pan, melt the butter on medium-high heat. Then add the walnuts, white granulated sugar, and brown sugar. Mix until all the sugar has coated the walnuts. Continue cooking and stirring for 5 minutes on medium-high heat until all sugar has dissolved on walnuts.
  2. Remove the candied walnuts off the heat and pour the candied walnuts on a sheet of parchment paper. Spread the candied walnuts out and allow to cool and harden for at least 10 minutes. Store candied walnuts in a sealed container for up to one week.
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 This is a sponsored post on behalf of Cost Plus World Market. As always all opinions are my own. 

Caramel Apple Oatmeal

Oatmeal. Do you love it or hate it? For years I hated it and just in the past 5 month’s I’ve been working on trying to embrace it. I’ve experimented all different ways trying to spruce it up and I’ve finally come up with a flavor combo that is out of this world and make oatmeal bareable to me. This caramel apple oatmeal is like fall harvest in a bowl for me. For those that don’t read regularly, I’m a breastfeeding mama and oatmeal is said to help produce milk production. So I’ve started bellying up to a bowl of oatmeal every morning. The things we do for our kids!??!

Caramel Apple Oatmeal

I found that I couldn’t do the texture in oatmeal so adding crunchy fresh ingredients has helped. And of course it doesn’t hurt to add a drizzle of caramel sauce on top. I’ve been eating this caramel apple oatmeal for the past few weeks and I can say that I feel like I’ve seen a boost in my milk supply (but then again maybe its just my mind making me think that).

Caramel Apple Oatmeal

I found the ingredients to my Caramel Apple Oatmeal recipe at World Market. You guy’s know I love to shop there. My mom, baby Ryder, and I went a few Friday’s ago. We had a lovely lunch together to fuel up our bodies to shop! I tend to stock up my pantry when I go there from fresh pastas, oils, and a few bottles of beer. This time I stocked up on the Modern Oats Apple Walnut Instant Oatmeal. They have a wide assortment of fall food & drinks think all things pumpkin and apple!

Caramel Apple Oatmeal

So if you aren’t fond of oatmeal I challenge you to give this recipe a try. I think my Caramel Apple Oatmeal will make you start to enjoy oatmeal more like me!

Katie Original Recipe

Caramel Apple Oatmeal

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Yield: 1

Caramel Apple Oatmeal

Ingredients

Directions

  1. Cook oatmeal according to package. While oatmeal is cooking, chop apples. Place half the apple pieces on the bottom of a bowl. Then add cooked oatmeal on top. Sprinkle half the remaining apples on top, followed by walnuts and drizzle with caramel sauce. Eat immediately and enjoy.

Notes

You may need to warm the Dulce de Leche sauce in the microwave for 15 seconds to allow it to spread evenly.

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Grilled chicken fajitas are the ideal no-mess very little clean-up meal. Perfect for a quick weeknight meal all contained on the grill or even better for tailgating at a football game!

grilled chicken fajitas - easy meal to make in minutes on the grill!
I’ve recently came to the realization that I don’t share enough of my everyday recipes with my readers. Recipes I make in my kitchen day in and day out. Today, I’m sharing with you a tried and true favorite of ours; grilled chicken fajitas. I even did a demonstration on how to make this recipe at the Food & Wine Conference earlier this summer with STōK grills.
grilled chicken fajitas
I’ve blogged about grilled chicken fajita kabobs before which are fun but not practical for a quick dinner! I’ve been making grilled chicken fajitas on the grill for the past year and since making them on the grill I can honestly say I can’t remember the last time I made chicken fajitas on the stove top. True story. You see my grilled chicken fajitas can be prepared 100% on the grill. Grill the chicken, place the onions and peppers in a veggie basket and wrap the tortillas in aluminum foil to place on the grill just before serving. I marinate the chicken in fajita seasoning and grapeseed oil in a plastic bag.
grilled chicken fajitas
This can be prepared right before you go to grill or the night before for maximum flavor. Same goes with the onions and peppers. Slice them up and place them in a plastic bag with more fajita seasoning and grape seed oil. I cook them with grapeseed oil because grape seed oil has a high smoke point so my food is less likely to burn. I cook everything on low on the grill and with 15-20 minutes time frame dinner is served! Grilling chicken fajitas is that easy.
grilled chicken fajitas
While the fajitas are cooking I whip up a batch of my fresh homemade salsa. Most of the time I’ll make a box of Spanish rice to go with our fajitas. That’s it… Dinner is served. I make this frequently when entertaining. I also make this at least twice a month  as it’s always a hit. And I always have leftovers for lunch. Over the next few weeks I’ll share with you how I repurpose my grilled chicken fajita leftovers and make them into something amazing!
Katie Original Recipe
Grilled Chicken Fajitas

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4

Grilled Chicken Fajitas

Ingredients

  • 2 boneless skinless chicken breast
  • 2 tbsp grapeseed oil, divided
  • 2 tbsp fajita seasoning, divided
  • 1 of each; red, yellow, orange, and green bell peppers, thinly sliced
  • 1 red onion, sliced in quarters
  • 10 flour tortillas (use corn tortillas to make these Gluten Free)
  • Sour cream and shredded cheese optional

Directions

  1. Wash chicken and pat dry with paper towel. Trim any excess fat you might not want. Then place in a ziplock gallon-size bag. Place one tablespoon grapeseed oil in the bag coating the chicken as well as one tablespoon fajita seasoning. Seal bag and mix with hands to ensure the seasoning is coated all over chicken. Place in refrigerator until ready to cook.
  2. Place sliced bell peppers and red onion in another ziplock gallon-size bag. Place the remaining one tablespoon grapeseed oil and fajita seasoning in the bag. Seal and mix well.
  3. Preheat the grill to medium heat. Clean grill. Once the grill reaches 350 degrees place the vegetables in vegetable basked and reduce heat to low. Then place the chicken on the other side of the grill and lower the heat to low. Cook for 10 minutes then flip chicken. Make sure you stir veggies every 5 minutes to ensure they cook evenly and do not burn. Cook chicken additional 10 minutes. Use an instant read thermometer to check chicken. Chicken should read 165 degrees Fahrenheit.
  4. During the last two minutes of cooking place tortillas in aluminum foil and place on the top rack of the grill with lid closed. Remove chicken from grill. Let rest 2-4 minutes. Then slice, place on a platter or in a large bowl with vegetables. Remove tortillas off grill and serve dinner

Notes

You can use corn tortillas to make these gluten free. Always make your own seasoning or check the packaging of the fajita seasoning to ensure that it's gluten free.

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 This is a sponsored post by Stonyfield Greek Yogurt. As always all opinions are my own. Looking to cool off during the dog-days of summer? Try my easy recipe for Chilled Cucumber and Dill Greek Yogurt Soup made with Stonyfield Greek Yogurt.

Chilled Cucumber and Dill Greek Yogurt Soup using @stonyfield yogurt #StonyfieldBlogger

I’ve always had a love for cucumbers. From as young as I could remember I would eat slice by slice as a snack. I remember in the summer months visiting my Uncle Sammy’s garden in Pittsburgh, where he grew an insane amount of tomatoes and cucumbers. I’m talking rows and rows of cucumbers and tomatoes. I think of my summers visiting his garden when I eat cucumbers and tomatoes in the summer months. Since it’s so dang hot out right now I figured a nice chilled soup would be good to cool off with. This recipe for Chilled Cucumber and Dill Greek Yogurt Soup is just what the doctor ordered and best of all it’s made in 10 minutes.

Chilled Cucumber and Dill Greek Yogurt Soup using @stonyfield yogurt #StonyfieldBlogger

All you need to make this soup is a high power blender or even a food processor. I used my food processor and it worked just fine. I may or may not have had to puree this soup in my garage while working on this recipe. My baby boy was finally napping and the last thing I was about to do was take a chance and wake him up thanks to a minute’s worth of food processing.  Instead of using sour cream, heavy cream, or milk or a combination of any one of the three I used one cup of Stonyfield Organic Plain Greek yogurt! Did you know that there are 23 grams of protein in just one serving of Greek yogurt. So you can eat this soup guilt free and meat free without having to worry about getting your serving of protein in! Cool off this summer with my super simple and quick recipe for Chilled Cucumber and Dill Greek Yogurt Soup!

Chilled Cucumber and Dill Greek Yogurt Soup using @stonyfield yogurt #StonyfieldBlogger

Looking for more chilled soup recipes? Check out the following bloggers recipes:

Quick Cold Roasted Red Pepper Soup with Greek Yogurt from Cook the Story
Pea Soup from Peaches Please
Chilled Cucumber Peach Soup from Cooking with Books
Chilled Tomatillo & Avocado Soup from The Kitchen Prep
Roasted Red Pepper Greek Yogurt Gazpacho from Take a Bite Out of Boca
Chilled Mango Raspberry Soup from It’s Yummi

Katie Original Recipe

Chilled Cucumber and Dill Greek Yogurt Soup

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2-1/2 cups

2-1/4 cup servings

Chilled Cucumber and Dill Greek Yogurt Soup

Ingredients

  • 2 European Cucumbers, Peeled
  • 1/4 cup fresh dill, lightly packed
  • 2 tbsp red onion
  • 1 cup Stonyfield Organic Plain Greek yogurt
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp red bell pepper, finely minced

Directions

  1. Peel European cucumbers and cut in quarters. Place in food process (make sure you reserve at least 2 tablespoons of diced cucumber for garnish) along with fresh dill, red onion, Greek Yogurt, salt and black pepper.
  2. Puree for 1 minute until everything is well incorporated. Pour into two bowls and top with one tablespoons each cucumber and red bell pepper.

Notes

You can also add finely diced tomato to garnish. Add additional salt and pepper to taste.

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Learn how easy it is to make this Egg White & Chive Soufflé recipe for your next brunch party!

Egg White & Chive SouffléI’ve loved egg whites from as long as I could remember. My mom tells me that she would serve me sunny-side up eggs when I was 3/4 years of age. I would eat around the yolk and only eat the egg white. So she finally realized that I didn’t like the yolk. And that’s how I began eating egg whites. It’s definitely not a decision I made at the ripe age of 4 to eat healthier. It was simply by taste. To be honest, to this day, the yolk repulses me. I finally learned how to make scrambled eggs in my 20′s. My husband will tell you it took me a lot of practice, because I refused to taste them. So I learned by him telling me what it needed. Now I can make mean scrambled eggs. Just in the past two years I’ve learned how to make eggs over medium or easy… my husband loves them and tries to make them he says he can never make them as good as I can. So I’ve totally mastered cooking the yolk filled eggs, but it’s just not my thing. When I was pregnant I pretty much stopped making my husband eggs because I would gag wayyyyy too much during the 2 minute cooking process. The yolk was repulsing me even more so than ever before. Even making egg whites would give me challenges some days.

Egg White & Chive Soufflé

So I was happy once I gave birth that I could finally eat some eggs! Egg whites to be exact.
The same morning I made my husband and cousin the ham egg and cheese breakfast casserole is whipped up two lovely egg white and chive soufflés. Light and fluffy and full of flavor. The best part is that I made an extra one and reheated the next morning for a quick breakfast. I’ve yet to make individual soufflés while entertaining but one of these days I plan too. They are so easy to make and seem fancy enough to impress others!

Katie Original Recipe

Egg White & Chive Soufflé

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2

Egg White & Chive Soufflé

Ingredients

  • 4 Large Egg Whites
  • 2 tbsp 2% Milk
  • 1 tbsp Chives
  • 2 tbsp White Cheddar Cheese
  • Salt & Pepper to taste
  • Cooking Spray

Directions

  1. Preheat oven to 400 degrees Farenheit.
  2. In a bowl, whisk together egg whites until bubbles appear. Then add in the 2% milk, chives, and salt and pepper.
  3. Coat ramekins with cooking spray. Then pour in the egg white mixture, and top each ramekin with one tablespoon white cheddar cheese.
  4. Bake for 400 degrees for 20 minutes until golden brown on top and egg whites have risen. Enjoy immediately, or cool to room temperature and reheat the next day to eat!
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Learn how to make this irresistible rub and make my recipe for Grilled Brown Sugar Chili Pork Tenderloin.

Learn how to make this irresistible rub and make my recipe for Grilled Brown Sugar Chili Pork Tenderloin.

We probably eat pork tenderloin at least twice a month in our home. I buy a 2-pack from Costco, make one while it’s fresh and the other goes in the freezer for a rainy day. I almost always make a Greek Pork Tenderloin… it’s easy to make and super flavorful. The other one will get grilled or sometimes I’ll get fancy and turn my oven on and roast it. I’ll season it with salt and pepper and cut a few slits in the meat and stuff it with garlic cloves. I wasn’t in the mood for either the other week and decided that I would make a rub.
I love to grill the pork tenderloin. This sweet and savory rub for the pork tenderloin is out of this world delicious. I combined chili powder, smoke paprika, a little brown sugar and cinnamon. The rub and pork tenderloin turned out delicious. I paired it with baked sweet potatoes, wilted spinach and grilled black pepper asparagus. I’m all for making two vegetables with dinner each night and most nights I’ll make a salad too. I love to get our veggies in. The photos of this pork tenderloin do not do it justice, but trust me its delicious. So if your looking to switch up your dinner regimen… try grilling a pork tenderloin with this easy to make brown sugar chili rub!
Katie Original Recipe
Grilled Brown Sugar Chili Pork Tenderloin

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4

Grilled Brown Sugar Chili Pork Tenderloin

Ingredients

  • 1 tbsp chili powder
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1/8 tsp ground cinnamon
  • 1 pork tenderloin
  • 1 tbsp grape seed oil

Directions

  1. Preheat grill on high heat. Clean and reduce heat down to medium.
  2. While grill is preheating make the rub. In a bowl, combine the chili powder, brown sugar, smoked paprika, and ground cinnamon. Mix well.
  3. Rinse and dry off the pork tenderloin, place on a plate. Then pour the grape seed oil on top of the pork tenderloin. Sprinkle half the rub on top, rub seasoning all over the pork tenderloin then flip the pork tenderloin over and use the rest of the rub on the pork. Once the pork is fully coated place on the grill. Cook for 20 minutes, flipping once at the 10 minute mark. Internal temperature of pork should reach 160 degrees Fahrenheit. Slice and serve immediately
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