EASY! BBQ Brown Sugar Pork Loin's

Marinade: marinade for 2-4hrs

1/2 cup soy sauce
1 cup brown sugar
1/4 cup pineapple juice
1 tablespoon dehydrated onion flakes
4 tablespoons canola oil
2 Tbs Habanero Olive Oil (optional)
1/2 teaspoon fresh ground pepper

*Save marinade after you place pork loins on the grill.  Slowly heat marinade to a slight boil for 15 min to make it safe to eat.  Add 1/2 tsp of corn starch to thicken if desired.  I added another cup of brown sugar to make it a bit sweeter:)

Turn Grill on med/high heat.  Be sure oil the grill before cooking.  Cook on each side approximately 6 min each side.  Lower the heat to med and cook another 10 min each side.  Baste the thickened marinade on each side.  **Cook as long as you prefer this is just a suggestion 145-160 degrees**

I just made this tonight and the kids ate 1 1/2 pork loins each!  I love fall grilling more than the summer actually.  Soft clouds floating across the sky and the nice sprinkling of rain.  Just makes me smile:)

Enjoy your family meal together!! 

Dinner Tage Style!

Creamy Lemon Sauce Chicken: 6 servings

Marinade for chicken...
6 boneless chicken breast halved
1 C Lemon Juice
1 Tbsp Lemon Pepper
1 Tbsp Italian seasons
1 tsp Salt
1 tsp Cracked Black Pepper
Put in 9x13 pyrex and place in fridge for 4-24hrs to marinade

Cream Sauce...
3/4 C Butter
1/2 C White Onion
1/4 C White Wine (it cooks out alcohol)
3 Tbsp Flour
1-1/2 C Heavy Cream
1-1/2 C Milk
1/4 C Lemon Juice

Just before you take chicken out of fridge start the sauce.  Using a large saucepan on high-med heat, start by adding your butter.  Mince up your onion and add until transparent.  Add your Wine and then slowly whisk in the flour, heavy cream, milk and lemon juice.  Reduce to medium heat and for about 5 min then pour over the chicken.

Place foil covered chicken in for 35min at 375 degrees.

Enjoy!!!!!

Healthy Snack

Locally grown tomatoes from the inlaws, tossed in red wine vinegar, over low fat cottage cheese from smiths. Salt n pepper to taste.
Mmm