Tag Archives: Vimax

Rosemary-Garlic Rubbed Pork Roast

Garlic & rosemary join forces to make your pork loin even more delicious. You will find yourself “hogging” this tasty dish.

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Check out the video recipe here

Rosemary-Garlic Rubbed Pork Roast

Prep: 15 minutes plus standing
Roast: 1 hour 15 minutes • Serves: 8

               Nonstick cooking spray

1            package (2/3 ounce) fresh rosemary, leaves removed and coarsely chopped (about 3 tablespoons)

5            medium garlic cloves, finely chopped

2            tablespoons Dijon mustard

1            tablespoon honey

1            tablespoon olive oil

1½        teaspoons kosher salt

1½        teaspoons fresh ground black pepper

1            (3-pound) tied boneless pork loin roast

1. Preheat oven to 450°. Line 13 x 9-inch roasting pan with aluminum foil; spray with nonstick cooking spray. In small bowl, combine remaining ingredients except pork. Rub pork with garlic mixture and place in prepared pan.

2. Roast pork 15 minutes. Reduce oven temperature to 350° and roast 1 hour to 1 hour 10 minutes longer or until internal temperature reaches 140°. Transfer pork to cutting board and let stand 15 minutes before slicing (temperature will rise to 145°).

Approximate nutritional values per serving: 180 Calories, 8g Fat (2g Saturated), 58mg Cholesterol, 305mg Sodium, 4g Carbohydrates, 1g Fiber, 23g Protein

Chef Tip

A boneless pork loin roast is made from two pork loins that have been tied together with kitchen string.

Rosemary-Garlic Rubbed Pork Roast

Garlic & rosemary join forces to make your pork loin even more delicious. You will find yourself “hogging” this tasty dish.


Check out our weekly ad!

Check out the video recipe here

Rosemary-Garlic Rubbed Pork Roast

Prep: 15 minutes plus standing
Roast: 1 hour 15 minutes • Serves: 8

               Nonstick cooking spray

1            package (2/3 ounce) fresh rosemary, leaves removed and coarsely chopped (about 3 tablespoons)

5            medium garlic cloves, finely chopped

2            tablespoons Dijon mustard

1            tablespoon honey

1            tablespoon olive oil

1½        teaspoons kosher salt

1½        teaspoons fresh ground black pepper

1            (3-pound) tied boneless pork loin roast

1. Preheat oven to 450°. Line 13 x 9-inch roasting pan with aluminum foil; spray with nonstick cooking spray. In small bowl, combine remaining ingredients except pork. Rub pork with garlic mixture and place in prepared pan.

2. Roast pork 15 minutes. Reduce oven temperature to 350° and roast 1 hour to 1 hour 10 minutes longer or until internal temperature reaches 140°. Transfer pork to cutting board and let stand 15 minutes before slicing (temperature will rise to 145°).

Approximate nutritional values per serving: 180 Calories, 8g Fat (2g Saturated), 58mg Cholesterol, 305mg Sodium, 4g Carbohydrates, 1g Fiber, 23g Protein

Chef Tip

A boneless pork loin roast is made from two pork loins that have been tied together with kitchen string.

Grilled Stuffed Anaheim Peppers

These grilled stuffed chiles are a delicious way to take advantage of the Hatch Chile Season!

Check out the video recipe here!

Check out our weekly ad here!

Grilled Stuffed Anaheim Peppers

Prep: 20 minutes • Grill: 5 minutes • Serves: 8

1            tablespoon olive oil

1            garlic clove, minced

¼           cup panko breadcrumbs

¼           cup raw unsalted pepitas

1            tablespoon chopped fresh cilantro

½           teaspoon ancho chili powder

1            green onion, thinly sliced

½           cup cream cheese, softened

1/3       cup shredded Cheddar cheese

¼           cup fresh or frozen corn kernels

3            tablespoons chèvre

2            tablespoons fresh lime juice

4            large or 8 small Anaheim or Hatch chile peppers, halved lengthwise and seeded

1. Prepare outdoor grill for direct grilling over medium-high heat. In large skillet, heat oil over medium-high heat; add garlic, breadcrumbs and pepitas, and cook 2 minutes or until lightly toasted. Remove from heat; stir in cilantro and chili powder.

2. In small bowl, stir onion, cream cheese, Cheddar cheese, corn, chèvre and lime juice; transfer to small zip-top plastic bag and snip off bottom corner of bag. Fill pepper halves with cheese mixture; sprinkle with pepita mixture.

3. Place peppers, skin side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear and cheese melts.

Approximate nutritional values per serving: 152 Calories, 11g Fat (5g Saturated), 23mg Cholesterol, 102mg Sodium, 10g Carbohydrates, 1g Fiber, 3g Sugars, 0g Added Sugars, 5g Protein

Grilled Steak and vegetables

T-Bone Steak with Chimchurri Sauce

Steak and vegetables on a grill

As Summer is winding down, take advantage of all the grilling weather you have left to make the king of all steak, the T-bone.

Check out the video recipe here!

Check out our weekly ad here!

Grilled T-Bone Steaks with Chimichurri Sauce

Prep: 15 minutes plus standing • Grill: 10 minutes • Serves: 6

Chimichurri Sauce

4          garlic cloves

2          green onions, coarsely chopped

¼         cup packed fresh cilantro leaves

¼         cup packed fresh Italian parsley leaves

¼         cup white wine vinegar

1          teaspoon dried oregano leaves

¾         teaspoon kosher salt

½         teaspoon freshly ground black pepper

¼         teaspoon ground red pepper

¾         cup extra virgin olive oil

Steaks

2          T-Bone steaks (about 1 pound each)

1          tablespoon olive oil

1½       teaspoons favorite steak seasoning

1. Prepare Chimichurri Sauce: In food processor with knife blade attached or blender, purée garlic, onions, cilantro, parsley, vinegar, oregano, salt, black pepper and red pepper; with processor running, slowly pour oil through feed tube and purée until emulsified.

2. Prepare Steaks: Prepare outdoor charcoal grill for direct grilling. Let steaks stand 30 minutes at room temperature. Brush steaks with oil and sprinkle with steak seasoning.

3. Once grill temperature reaches 450°, place steaks on hot grill rack; cook, uncovered, 10 minutes or until internal temperature of steaks reaches 135°, turning once.

4. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes before slicing. (Internal temperature of steak will rise to 145° upon standing for medium-rare.) Slice steaks across the grain and serve with Chimichurri Sauce.

Approximate nutritional values per serving: 548 Calories, 50g Fat (12g Saturated), 79mg Cholesterol, 611mg Sodium, 2g Carbohydrates, 1g Fiber, 24g Protein

Chef Tips

Letting the steaks stand at room temperature up to 1 hour before cooking results in even cooking, and tender, juicier steaks.

To prepare a charcoal grill for direct grilling, remove the top grate from the charcoal grill. Place coals in a chimney starter. Spark the coals and let the coals burn until they are covered with a thick layer of gray ash. Spread the coals onto the bottom grate. If the grill does not have a built-in thermometer, attach an oven thermometer to the top grill grate, replace the top grate and close the grill.

To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side of steaks during first 8 minutes.

Grilled Steak and vegetables

T-Bone Steak with Chimichurri Sauce

Steak and vegetables on a grill

As Summer is winding down, take advantage of all the grilling weather you have left to make the king of all steak, the T-bone.

Check out the video recipe here!

Check out our weekly ad here!

Grilled T-Bone Steaks with Chimichurri Sauce

Prep: 15 minutes plus standing • Grill: 10 minutes • Serves: 6

Chimichurri Sauce

4          garlic cloves

2          green onions, coarsely chopped

¼         cup packed fresh cilantro leaves

¼         cup packed fresh Italian parsley leaves

¼         cup white wine vinegar

1          teaspoon dried oregano leaves

¾         teaspoon kosher salt

½         teaspoon freshly ground black pepper

¼         teaspoon ground red pepper

¾         cup extra virgin olive oil

Steaks

2          T-Bone steaks (about 1 pound each)

1          tablespoon olive oil

1½       teaspoons favorite steak seasoning

1. Prepare Chimichurri Sauce: In food processor with knife blade attached or blender, purée garlic, onions, cilantro, parsley, vinegar, oregano, salt, black pepper and red pepper; with processor running, slowly pour oil through feed tube and purée until emulsified.

2. Prepare Steaks: Prepare outdoor charcoal grill for direct grilling. Let steaks stand 30 minutes at room temperature. Brush steaks with oil and sprinkle with steak seasoning.

3. Once grill temperature reaches 450°, place steaks on hot grill rack; cook, uncovered, 10 minutes or until internal temperature of steaks reaches 135°, turning once.

4. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes before slicing. (Internal temperature of steak will rise to 145° upon standing for medium-rare.) Slice steaks across the grain and serve with Chimichurri Sauce.

Approximate nutritional values per serving: 548 Calories, 50g Fat (12g Saturated), 79mg Cholesterol, 611mg Sodium, 2g Carbohydrates, 1g Fiber, 24g Protein

Chef Tips

Letting the steaks stand at room temperature up to 1 hour before cooking results in even cooking, and tender, juicier steaks.

To prepare a charcoal grill for direct grilling, remove the top grate from the charcoal grill. Place coals in a chimney starter. Spark the coals and let the coals burn until they are covered with a thick layer of gray ash. Spread the coals onto the bottom grate. If the grill does not have a built-in thermometer, attach an oven thermometer to the top grill grate, replace the top grate and close the grill.

To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side of steaks during first 8 minutes.

Grilled Steak and vegetables

T-Bone Steak with Chimichurri Sauce

Steak and vegetables on a grill

As Summer is winding down, take advantage of all the grilling weather you have left to make the king of all steak, the T-bone.

Check out the video recipe here!

Check out our weekly ad here!

Grilled T-Bone Steaks with Chimichurri Sauce

Prep: 15 minutes plus standing • Grill: 10 minutes • Serves: 6

Chimichurri Sauce

4          garlic cloves

2          green onions, coarsely chopped

¼         cup packed fresh cilantro leaves

¼         cup packed fresh Italian parsley leaves

¼         cup white wine vinegar

1          teaspoon dried oregano leaves

¾         teaspoon kosher salt

½         teaspoon freshly ground black pepper

¼         teaspoon ground red pepper

¾         cup extra virgin olive oil

Steaks

2          T-Bone steaks (about 1 pound each)

1          tablespoon olive oil

1½       teaspoons favorite steak seasoning

1. Prepare Chimichurri Sauce: In food processor with knife blade attached or blender, purée garlic, onions, cilantro, parsley, vinegar, oregano, salt, black pepper and red pepper; with processor running, slowly pour oil through feed tube and purée until emulsified.

2. Prepare Steaks: Prepare outdoor charcoal grill for direct grilling. Let steaks stand 30 minutes at room temperature. Brush steaks with oil and sprinkle with steak seasoning.

3. Once grill temperature reaches 450°, place steaks on hot grill rack; cook, uncovered, 10 minutes or until internal temperature of steaks reaches 135°, turning once.

4. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes before slicing. (Internal temperature of steak will rise to 145° upon standing for medium-rare.) Slice steaks across the grain and serve with Chimichurri Sauce.

Approximate nutritional values per serving: 548 Calories, 50g Fat (12g Saturated), 79mg Cholesterol, 611mg Sodium, 2g Carbohydrates, 1g Fiber, 24g Protein

Chef Tips

Letting the steaks stand at room temperature up to 1 hour before cooking results in even cooking, and tender, juicier steaks.

To prepare a charcoal grill for direct grilling, remove the top grate from the charcoal grill. Place coals in a chimney starter. Spark the coals and let the coals burn until they are covered with a thick layer of gray ash. Spread the coals onto the bottom grate. If the grill does not have a built-in thermometer, attach an oven thermometer to the top grill grate, replace the top grate and close the grill.

To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side of steaks during first 8 minutes.

grilled pork tenderloin with peaches and slaw on the side

Asian Grilled Pork Tenderloin & Peaches

grilled pork tenderloin with peaches and slaw on the side

This recipe has a peach of our hearts. Grilled pork and peaches in delicious Asian flavors with savings to match the taste. Get peaches at 99¢ per lb and pork tenderloin on BOGO or $4.99 per lb to save on all the ingredients.

See all the savings on the Weekly Ad HERE.

Watch the full recipe video here!

Ingredients:

Slaw

2 tablespoons honey

2 tablespoons less-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 teaspoons chili garlic sauce

1 bag (16 ounces) pre-cut coleslaw mix with carrots

2 green onions, thinly sliced

Asian Grilled Pork and Peaches

1/3 cup hoisin

1 tablespoon brown sugar

½ teaspoon grated fresh ginger

1 pork tenderloin (about 1¼ pounds)

3 tablespoons coconut oil, melted

1 tablespoon Chinese five spice blend

2 ripe peaches, halved, pitted and sliced

Instructions:

Prepare outdoor grill for direct grilling over medium heat. In large bowl, whisk honey, soy sauce, vinegar, sesame oil and chili garlic sauce; add slaw mix and onions and toss to combine. Cover and refrigerate. Makes about 4 cups.

In small bowl, whisk hoisin, sugar and ginger. Rub all sides of pork with 2 tablespoons coconut oil and five spice. Place pork on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 140°, turning ¼ turn every 5 minutes and brushing with hoisin mixture during last 10 minutes of cooking. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 10 minutes.

In small bowl, toss peaches and remaining 1 tablespoon coconut oil. Place peaches on hot grill rack; cover and cook 3 minutes or until grill marks appear, turning once.

Slice pork; serve with slaw and grilled peaches. 

Approximate nutritional values per serving: 439 Calories, 19g Fat (11g Saturated), 80mg Cholesterol, 748mg Sodium, 37g Carbohydrates, 1g Fiber, 28g Sugars, 18g Added Sugars, 32g Protein

grilled pork tenderloin with peaches and slaw on the side

Asian Grilled Pork Tenderloin & Peaches

grilled pork tenderloin with peaches and slaw on the side

This recipe has a peach of our hearts. Grilled pork and peaches in delicious Asian flavors with savings to match the taste. Get peaches at 99¢ per lb and pork tenderloin on BOGO or $4.99 per lb to save on all the ingredients.

See all the savings on the Weekly Ad HERE.

Watch the full recipe video here!

Ingredients:

Slaw

2 tablespoons honey

2 tablespoons less-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 teaspoons chili garlic sauce

1 bag (16 ounces) pre-cut coleslaw mix with carrots

2 green onions, thinly sliced

Asian Grilled Pork and Peaches

1/3 cup hoisin

1 tablespoon brown sugar

½ teaspoon grated fresh ginger

1 pork tenderloin (about 1¼ pounds)

3 tablespoons coconut oil, melted

1 tablespoon Chinese five spice blend

2 ripe peaches, halved, pitted and sliced

Instructions:

Prepare outdoor grill for direct grilling over medium heat. In large bowl, whisk honey, soy sauce, vinegar, sesame oil and chili garlic sauce; add slaw mix and onions and toss to combine. Cover and refrigerate. Makes about 4 cups.

In small bowl, whisk hoisin, sugar and ginger. Rub all sides of pork with 2 tablespoons coconut oil and five spice. Place pork on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 140°, turning ¼ turn every 5 minutes and brushing with hoisin mixture during last 10 minutes of cooking. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 10 minutes.

In small bowl, toss peaches and remaining 1 tablespoon coconut oil. Place peaches on hot grill rack; cover and cook 3 minutes or until grill marks appear, turning once.

Slice pork; serve with slaw and grilled peaches. 

Approximate nutritional values per serving: 439 Calories, 19g Fat (11g Saturated), 80mg Cholesterol, 748mg Sodium, 37g Carbohydrates, 1g Fiber, 28g Sugars, 18g Added Sugars, 32g Protein

grilled pork tenderloin with peaches and slaw on the side

Asian Grilled Pork Tenderloin & Peaches

grilled pork tenderloin with peaches and slaw on the side

This recipe has a peach of our hearts. Grilled pork and peaches in delicious Asian flavors with savings to match the taste. Get peaches at 99¢ per lb and pork tenderloin on BOGO or $4.99 per lb to save on all the ingredients.

See all the savings on the Weekly Ad HERE.

Watch the full recipe video here!

Ingredients:

Slaw

2 tablespoons honey

2 tablespoons less-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 teaspoons chili garlic sauce

1 bag (16 ounces) pre-cut coleslaw mix with carrots

2 green onions, thinly sliced

Asian Grilled Pork and Peaches

1/3 cup hoisin

1 tablespoon brown sugar

½ teaspoon grated fresh ginger

1 pork tenderloin (about 1¼ pounds)

3 tablespoons coconut oil, melted

1 tablespoon Chinese five spice blend

2 ripe peaches, halved, pitted and sliced

Instructions:

Prepare outdoor grill for direct grilling over medium heat. In large bowl, whisk honey, soy sauce, vinegar, sesame oil and chili garlic sauce; add slaw mix and onions and toss to combine. Cover and refrigerate. Makes about 4 cups.

In small bowl, whisk hoisin, sugar and ginger. Rub all sides of pork with 2 tablespoons coconut oil and five spice. Place pork on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 140°, turning ¼ turn every 5 minutes and brushing with hoisin mixture during last 10 minutes of cooking. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 10 minutes.

In small bowl, toss peaches and remaining 1 tablespoon coconut oil. Place peaches on hot grill rack; cover and cook 3 minutes or until grill marks appear, turning once.

Slice pork; serve with slaw and grilled peaches. 

Approximate nutritional values per serving: 439 Calories, 19g Fat (11g Saturated), 80mg Cholesterol, 748mg Sodium, 37g Carbohydrates, 1g Fiber, 28g Sugars, 18g Added Sugars, 32g Protein

grilled pork tenderloin with peaches and slaw on the side

Asian Grilled Pork Tenderloin & Peaches

grilled pork tenderloin with peaches and slaw on the side

This recipe has a peach of our hearts. Grilled pork and peaches in delicious Asian flavors with savings to match the taste. Get peaches at 99¢ per lb and pork tenderloin on BOGO or $4.99 per lb to save on all the ingredients.

See all the savings on the Weekly Ad HERE.

Watch the full recipe video here!

Ingredients:

Slaw

2 tablespoons honey

2 tablespoons less-sodium soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 teaspoons chili garlic sauce

1 bag (16 ounces) pre-cut coleslaw mix with carrots

2 green onions, thinly sliced

Asian Grilled Pork and Peaches

1/3 cup hoisin

1 tablespoon brown sugar

½ teaspoon grated fresh ginger

1 pork tenderloin (about 1¼ pounds)

3 tablespoons coconut oil, melted

1 tablespoon Chinese five spice blend

2 ripe peaches, halved, pitted and sliced

Instructions:

Prepare outdoor grill for direct grilling over medium heat. In large bowl, whisk honey, soy sauce, vinegar, sesame oil and chili garlic sauce; add slaw mix and onions and toss to combine. Cover and refrigerate. Makes about 4 cups.

In small bowl, whisk hoisin, sugar and ginger. Rub all sides of pork with 2 tablespoons coconut oil and five spice. Place pork on hot grill rack; cover and cook 20 minutes or until internal temperature reaches 140°, turning ¼ turn every 5 minutes and brushing with hoisin mixture during last 10 minutes of cooking. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 10 minutes.

In small bowl, toss peaches and remaining 1 tablespoon coconut oil. Place peaches on hot grill rack; cover and cook 3 minutes or until grill marks appear, turning once.

Slice pork; serve with slaw and grilled peaches. 

Approximate nutritional values per serving: 439 Calories, 19g Fat (11g Saturated), 80mg Cholesterol, 748mg Sodium, 37g Carbohydrates, 1g Fiber, 28g Sugars, 18g Added Sugars, 32g Protein