This has been such a beautiful weekend. We have eaten many of our meals out on our deck. It makes for a wonderful day! Eating outside just makes it more relaxing!
We even decided to grill out on Sunday – something we don’t usually do, for time’s sake. But I had a turkey tenderloin and knew it wouldn’t take more than about 25 minutes to cook, and grilling always makes the flavor so much better. This was a good decision!
Here was my full menu:
I found a recipe on Myrecipes.com for a rub to put on the turkey breasts. That made them soooo good. I’m wondering what else I could put this rub on…perhaps chicken and pork. Here’s the recipe for the rub:
Spice-Rubbed Grilled Turkey Tenderloins
2 tablespoons light brown sugar
1 teaspoon salt
1 teaspoon ground cumin
1/4 to 1/2 tsp. ground red pepper
1/8 teaspoon ground ginger
1/8 teaspoon ground coriander
1 1/2 pounds turkey tenderloin
2 tablespoons olive oil
1. Preheat grill to 350° to 400° (medium-high) heat. Stir together first 6 ingredients. Brush turkey tenderloin with olive oil, and rub with brown sugar mixture.
2. Grill turkey, covered with grill lid, over 350° to 400° (medium-high) heat 10 minutes on each side or until a meat thermometer inserted into thickest portion registers 165°. Let stand 10 minutes before serving.
The grits casserole was a new recipe from Cooking Light. I love grits, so this piqued my interest. It’s an unusual side dish and was pretty good. It needs a little tweaking. I think I’ll try it again and use chili beans instead of the white beans. The sun-dried tomatoes really didn’t do anything for it, in my opinion and are quite expensive. I think I may leave them out next time. We liked the dish – but will make those few adjustments next time.
Grits Casserole with White Beans and Rosemary
4 (1-ounce) slices French bread or other firm white bread, cubed
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons finely chopped fresh parsley
7 cups boiling water, divided
3 ounces sun-dried tomatoes, packed without oil, chopped
1 tablespoon olive oil
2 cups vertically sliced red onion
1 tablespoon chopped fresh rosemary
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1 1/2 teaspoons sea salt, divided
1/4 teaspoon black pepper
1 (19-ounce) can cannellini beans or other white beans, drained
1 1/2 cups uncooked regular grits
2 tablespoons butter
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Combine breadcrumbs, cheese, and parsley in a small bowl; set aside.
Combine 3 cups boiling water and sun-dried tomatoes in a bowl; let stand 10 minutes or until soft. Drain tomatoes over a bowl, reserving 1 cup liquid.
Heat oil in a nonstick skillet over medium-high heat. Add onion, rosemary, crushed red pepper, and garlic; saute 3 minutes. Add tomatoes and reserved 1 cup liquid. Bring to a boil; cook 7 minutes or until most of liquid evaporates. Add 1/2 teaspoon salt, black pepper, and beans.
Preheat oven to 400°.
Combine 4 cups boiling water, 1 teaspoon salt, grits, and butter in a large saucepan. Cook 8 minutes over medium heat, stirring constantly. Pour grits mixture into an 11 x 7-inch baking dish coated with cooking spray. Spoon tomato mixture evenly over grits; top with breadcrumb mixture. Bake at 400° for 20 minutes or until golden.
1 pkg. (16 oz) baby carrots – I used large carrots cut into matchsticks
Cover with water in saucepan and cook until knife can be inserted easily.
2 Tbl butter
2 Tbl honey
1 Tbl lemon juice
Melt butter in another saucepan. Add honey and lemon juice and cook on low, stirring constantly for 5 minutes. Add carrots; cook and stir for 2 minutes or until glazed.
Have you been eating outside where you are? What has been cooking in your kitchen?
From my parsonage kitchen,