Best 9 Grilled Spiced Pork Orange Lime Glaze Sugar Snap Peas Ww Recipes

GRILLED SPICED PORK, ORANGE-LIME GLAZE & SUGAR-SNAP PEAS WW

Steps:

• Spray the grill rack with nonstick spray; prepare the grill.
• PREPARE GLAZE:.
• In a small saucepan, bring the marmalade, lime juice, and shallot to a boil. Boil 2 minutes. Allow to cool, then transfer half of the glaze to a small bowl.
• PREPARE RUB:.
• In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
• PREPARE PORK:.
• Rub the rub all over the pork.
• Grill 5 inches from the heat, turning and brushing with half of the glaze, until an instant-read thermometer inserted in the center of the pork reaches 160°F, 20-25 minutes.
• PREPARE SUGAR-SNAP PEAS:.
• In a saucepan of boiling water, cook the sugar-snaps until crisp-tender.
• Rinse under cold water and drain.
• Toss the sugar-snap peas with the oil, vinegar, ginger, the remaining 1/4 teaspoon salt, and the pepper. (Be sure to add the vinegar to the sugar-snap peas just before serving, or the veggie's color will dull.).
• ASSEMBLE FOR SERVING:.
• Gently warm the remaining glaze over low heat.
• Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.

GRILLED PORK CHOPS WITH ORANGE GLAZE

Steps:

• For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag. Place the pork chops into the bag and the bag into the refrigerator. Let marinate for 2 hours. Remove the chops from the brine and pat dry with a paper towel. Discard the brine and allow the pork chops to come to room temperature, about 20 minutes.
• Prepare a grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for 6 to 8 minutes per side. Remove to a plate, cover with foil and keep in a warm place while making the glaze.
• For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat. Bring to a low boil and reduce the heat to low. Simmer about 10 minutes.
• Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.

ORANGE-AND-LIME-MARINATED GRILLED PORK

Steps:

• Place the pork shoulder on a parchment-lined sheet pan and freeze, uncovered, until almost completely frozen, for about 2 hours.
• Using a very sharp knife, thinly slice the pork crosswise into 1/8-inch-thick pieces. Transfer to a large zip-top freezer bag set inside a large bowl and refrigerate until ready to marinate.
• In a medium bowl, whisk the lime zest and juice, orange zest and juice, garlic, salt and recado de todo clase. Pour over the pork, seal the bag and squeeze the bag to coat the pork. Refrigerate for at least 30 minutes and up to 90 minutes.
• Prepare a gas grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. (Alternatively, prepare a charcoal grill for high heat.)
• Remove the pork from the marinade, shaking off any excess; brush off the garlic and zests. Grill the pork, turning once, until charred, for 1 to 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes. Cut into 2-inch pieces.
• Grill the onion quarters, turning them occasionally, until charred on all sides, 3 to 4 minutes per side. Transfer to a cutting board. Cut crosswise into 1-inch pieces and separate the individual layers of the onion.
• Arrange the pork on a large platter. Top with the charred onion, radish slices, avocado slices and cilantro. Serve with the warm tortillas de maíz, salsa de zanahoria, chiles habaneros encurtidos and lime wedges.

GRILLED SPICED PORK WITH ORANGE-LIME GLAZE AND SUGAR-SNAP PEAS

Steps:

• Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire. Bring the marmalade, lime juice, and shallot to a boil in a small saucepan; boil 2 minutes. Allow to cool, then transfer half of the glaze to a small bowl.
• Blend the chili powder, sugar, 1/2 tsp of the salt, and the five-spice powder in a small bowl. Rub the spice all over the pork. Grill the pork 5 inches from heat, turning and brushing with half of the glaze, until an instant-read thermometer inserted in the center of meat registers 160°F, 20-25 minutes.
• Meanwhile, cook the sugar-snap peas in a saucepan of boiling water until crisp-tender, 2-3 minutes. Rinse under cold water and drain. Toss the sugar-snap peas with the oil, vinegar, ginger, the remaining 1/4 tsp salt, and the pepper.
• Gently warm the remaining glaze over low heat. Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.

WHOOPIE PIES WW

Steps:

• Preheat oven to 425°F.
• Combine the flour, cocoa, baking soda and salt in a small bowl.
• With an electric mixer on medium speed, beat the sugar, shortening and egg white in a medium bowl until fluffy and well blended (about 2 minutes).
• Stir in the flower mixture, then the milk until just blended.
• Drop the dough by spoonfuls onto large, ungreased baking sheets, making 36 cookies.
• Bake until top springs back when lightly touched (5-7 minutes).
• Cool completely on the sheets on a rack.
• Spoon 2 tsp marshmallow spread on the bottoms of half of the cookies.
• Top with remaining cookies.
• Can be stored in an airtight container for up to 3 days.

PACIFIC NORTHWEST STIR-FRIED ASPARAGUS & SUGAR SNAP PEAS

Steps:

• Trim tough ends from asparagus and slice stalks diagonally into 2 inch pieces. Place in a large bowl.
• Pinch bakc the stem ends of sugar snap peas and pull the string down the length. Add to asparagus in bowl.
• In a large skillet, heat oil over medium-high heat; add vegetables and stir-fry for 5 minutes, stirring occassionaly.
• Sprinkle with seasonings to taste - be generous!
• Continue to cook for 3 more minutes or until veggies are cooked but crispy.
• Transfer to a heated dish and serve immediately.

STIR-FRIED PORK WITH SUGAR SNAP PEAS

Steps:

• Mix the pork with the scallion whites, half of the garlic, half of the ginger, all of the soy sauce, all the sugar, 1 t. of the cornstarch, all of the sherry and all of the sesame oil. Marinate at room temperature for about 15 minutes.
• Mix the remaining 1 t. cornstarch with 2 T. water and set aside.
• Heat a large skillet or wok over high heat. Add 1 T. of the peanut oil and heat.
• Add the sugar snap peas and the remaining garlic, ginger and stir-fry until the sugar snap peas are bright green but still crisp (about 1 minute). Season with salt and pepper to taste and then put into a large bowl.
• Reheat the empty skillet over high heat and add 2 more T. oil.
• Add half the pork mixture, season with salt and pepper to taste and stir-fry until lightly browned (about 2 minutes or so) Add this first batch of cooked pork to the sugar snap peas in the bowl.
• Repeat with the rest of the oil and pork.
• Return all the pork and sugar snap peas back to the skillet and add the hoisin and the cornstarch/water mixture. . Cook until the juices thicken (about 1 minute).
• Mound the stir-fry on a serving platter or divide amongst 4 plates and scatter the scallion greens over the top.
• Serve with rice, if desired.

SUGAR SNAP PEAS & MUSHROOMS

Steps:

• In skillet or wok, heat sesame oil, teriyaki sauce, soy sauce and sesame ginger dressing.
• Add the peas and mushrooms and stir-fry until crisp-tender.
• Serve Immediately.

BROWN-BUTTER SEA SCALLOPS WITH GINGER SWEET POTATOES WW

Steps:

• PREPARE SWEET POTATOES:.
• Preheat the oven to 400 degrees Fahrenheit. Pierce the potatoes in several places.
• Bake sweet potatoes until tender, about 45 minutes.
• Halve the potatoes lengthwise, and scoop the pulp into a medium bowl.
• Stir in the milk, ginger, salt and pepper.
• Beat with an electric mixer at low speed until blended and smooth; keep warm.
• PREPARE SCALLOPS:.
• Heat the butter in a large nonstick skillet over medium-high heat. Cook until the butter just begins to brown slightly.
• Add the scallops, cook, turning once, until browned on the outside, and just opaque in the center, about 1 minute on each side.
• Sprinkle with the scallions and serve with the potatoes.