Wednesday, August 10, 2011

Wednesday Edition: What's New

I was reading another blog recently and the blogger posted a really yummy looking recipe from Southern Living magazine.  I get Southern Living and I hadn't seen that recipe at all!  So I was motivated to thoroughly scour Southern Living to make sure I find all of the hidden yummy recipes.

I had already finished "reading" my August issue when I decided to go back to see if I had missed something.  Sure enough, I did!  A recipe for pork kabobs and tropical salad was tucked on half of a page and the rest of the page was advertisement.  So cruel, because this recipe deserves a full spread - it is so good and very easy to make.  The recipe says it takes 1 hour 40 mins total, but that is if you follow the recipe exactly.  I did not.

Here's the recipe and some pictures of cute little mini bell peppers, which is my new ingredient this Wednesday!

How cute!
Tropical Salad with Pork Kabobs and Citrus-Chimichurri Vinaigrette
From Southern Living, August 2011
6 wooden skewers
1 (1.5 lb) package pork tenderloins (AFC note: I bought and used thick sliced boneless pork chops and cut them into cubes)
Citrus-Chimichurri Vinaigrette
1 pt. sweet mini bell peppers
Salt and pepper
1 pkg spring greens mix
2 mangoes, peeled and sliced
1/2 C golden raisins (AFC omitted)
1/2 C chopped cashews (AFC omitted)

Soak skewers for about a half hour (you can do that while you make the vinaigrette, cut the pork, wash the peppers, etc.).  Cut pork into cubes, place in large shallow dish and pour 1/4C of the vinaigrette over the pork.  Turn to coat.  Let marinate for 30 mins.  (AFC note: I gave it 10)
Pre-heat grill and thread the pork and the peppers onto the skewers.

Grill kabobs, covered, for 5-7 minutes or until done.  Divide packaged salad among 6 plates.  Top with mango and kabobs.  Drizzle with desired amount of remaining vinaigrette and top with raisins and cashews.  Devour.

Citrus-Chimichurri Vinaigrette
From Southern Living, August 2011
1/2 C loosely packed fresh flat-leaf parsley
1/4 C loosely packed fresh cilantro
1 garlic clove, coarsely chopped
1 tsp. kosher salt
1/2 tsp pepper
3 T fresh orange juice
2 T fresh lime juice
1/4 tsp. ground red pepper
1/3 C olive oil

Process first 8 ingredients in a blender or food processor until smooth, stopping to scrape down sides as needed.  Turn blender on high; gradually add oil in a slow, steady stream.  Cover and chill 30 minutes.  Store in fridge for up to 24 hours.

Updated:  I'm linking up at Bouffe e bambini's linky party, About a Mom's blog hop , Little Brick Ranch's linky party and Serenity Now's linky party!


  1. I don't think I've actually ever seen mini bell peppers, what a great idea! This looks like a dish my two boys would love, they are obsessed with peppers and will eat them raw cut into strips, they think they taste like a dessert :) Thanks for the recipe idea, I am definitely going to try this!

  2. Those looks so good, I've never seen mini peppers either, how cute, Thank you for sharing the recipe!!

  3. Yum. These look delicious and healthy too:) Thanks so much for linking up and sharing this great recipe!!

    xoxox Hanna


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