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
Ingredients:
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)

Instructions
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
Ingredients:
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

Instructions:
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!