Angela's Traditional Twist: Stir-Fried Pork Broccoli Mango
Prep Time: 15 mins | Cook Time: 15 mins | Serves 4
Ingredients:
1 pound pork tenderloin, trimmed of any silverskin
1 cup Lawry’s Hawaiian Marinade, divided
1 tablespoon cornstarch, divided
3 cups chopped fresh broccoli
1 ripe but firm mango, diced
1 yellow onion, diced
2-3 scallions, sliced
1 tablespoon Sambal oelek or other hot chile sauce
½ cup cashews
Juice of 1 lime
Peanut oil, as needed
Kosher salt, to taste
Instructions:
Slice pork tenderloin into ½” thick medallions. Place pork between plastic wrap, and use a meat mallet or rolling pin to pound the slices to ¼” thickness. Slice into thin strips. Transfer pork to a mixing bowl and toss with ⅔ cup Lawry’s Hawaiian Marinade and 2 teaspoons of cornstarch. Marinate up to 30 minutes. Meanwhile, to prepare the stir fry sauce, combine the remaining ⅓ cup Lawry’s Hawaiian Marinade and 1 teaspoon of cornstarch, stirring until no lumps remain. Set aside.
After pork has marinated, preheat a large wok or cast iron skillet over high heat. When it’s just shy of smoking, add peanut oil to coat the skillet. Add pork to fit in one layer, working in batches if necessary. Allow pork to sear on one side for a couple minutes then toss to continue cooking another minute, until the surface is opaque. Transfer pork to a clean dish and continue with remaining batches, adding oil to the skillet if necessary.
After all of the pork has been par-cooked, add diced onions to the skillet. Season with a pinch of salt and saute for a minute until softened. Add the broccoli, seasoning with another pinch of salt. Add a splash of water to help steam the broccoli and deglaze the skillet.
Return pork to the skillet and toss with the vegetables, cooking for another minute or two just until pork is done and no pink remains. Do not overcook. Add mangos, stir fry sauce and chile sauce. Toss to combine. Stir in the cashews. Turn off the heat and finish with freshly squeezed lime juice and scallions. Serve immediately, over rice if desired.
Steak & Chop Kabobs
See RecipeCrisp-on-the-outside, soft-on-the-inside potato wedges meet fresh, tangy taco toppings. The result? A little surprising. A little inventive. A whole lot delicious.
Toss 2 lb. sliced potato wedges lightly with oil and sprinkle with taco seasoning. Roast in a 425ºF oven for 30 minutes or until tender. Sprinkle with shredded cheddar and bake until cheese is melted. Top with sour cream and sliced green onions.
These sides are armed with flavor and dangerously delicious. Better watch your plate.
These sides are armed with flavor and dangerously delicious. Better watch your plate.
You say potato, we say irresistibly crispy golden fans of pure flavor. Whichever way you slice it, the humble tater is about to get shook up.
Sprinkle Lawry's® Seasoned Salt or Garlic Salt onto Hasselback Potatoes - whole potatoes that are sliced like a fan and baked until crispy around the edges. Need a foolproof method to achieve the Hasselback effect? Place a wooden spoon or pencil on either side of the potato to prevent your knife from cutting all the way through.
Tequila Lime Steak with Avocado Chopped Salad
See RecipeTeriyaki Glazed Chicken Wings
See RecipeBasic? Riiiight. Yeah, we’re not here for it. So, we put together a collection of go-to recipes that make simple sublime.
Basic? Riiiight. Yeah, we’re not here for it. So, we put together a collection of go-to recipes that make simple sublime.
Yvette's Quick & Easy: One Skillet Mexican Chicken
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Yvette Marquez-Sharpnack is a recipe developer, YouTuber and runs the award-winning blog MuyBuenoCookbook.com. Hailing from El Paso, Texas, she creates home-style Mexican recipes served with a side of heartwarming family stories.One-skillet dinners seem to be all the rage, and it’s understandable why. No one loves to wash dishes! Skillets make dinner uncomplicated and cleanup even easier. This chicken breast skillet couldn't be any simpler or satisfying. The chicken is lightly dusted with flour and Lawry’s seasonings, giving it a juicy, tender and delicious flavor. Combined with colorful bell peppers, a slight hint of jalapeño, roasted corn and tangy lime–this dish has authentic Mexican flavors is ready to eat in less than 30 minutes.
Prep Time: 15 mins | Total Time: 15 | Serves 4-6
Ingredients:
4 to 5 boneless skinless chicken breast tenderloins
1½ teaspoons cayenne pepper (or chili powder)
2 teaspoons Lawry’s Seasoned Salt
1 teaspoon Lawry’s Garlic Salt
½ teaspoon ground black pepper
½ cup all-purpose flour
3 tablespoons unsalted butter
2 (15.25-oz.) cans whole kernel corn, drained and rinsed
1 jalapeño, thinly sliced
3 mini sweet bell peppers, sliced thinly
1 large clove garlic, minced
½ teaspoon salt
1 lime juiced
1 lime, cut into wedges
1/2 tablespoon dried oregano
½ cup water
Preheat broiler.
On a plate, combine cayenne pepper or chili powder, seasoned salt, garlic salt, black pepper, and flour. Lightly dredge the chicken in mixture and shake off any excess.
Melt 2 tablespoons of butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook about 2 to 3 minutes on each side until browned. Transfer to a plate.
Add remaining butter, corn, jalapeño, bell peppers, garlic, and salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes.
Add the chicken, lime juice, oregano, and water. Cook, stirring, until the chicken is just cooked through, about 2 minutes.
Transfer the skillet to the broiler. Broil until corn and chicken are browned, about 3 minutes. Serve with lime wedges..
Ruby is a mother of two and the founder of “Growing up Blackxican,” a diverse modern family blog.Summer grilling doesn’t have to break the bank—it’s all about flavorful food and enjoying it with your family. When it comes to grilling at our home, we love using marinades and seasonings to add new flavors to our dishes without spending a ton of money on ingredients.
Our latest family BBQ fed six people and was so rich in flavor! We had two meat options for kabobs, two sides of veggies and even a grilled dessert! The whole family pitched in to make the meal come together—the kids helped me prep and Dad worked the grill. Here’s what we made.
Chicken and Shrimp Kabobs
Prep time 10 minutes (marinate at least 30) | Cook time 15-20 minutes | Feeds 6
Ingredients
½ lb large shrimp (peeled and deveined)
½ lb chicken breast
1 bottle of Lawry’s Zesty Seafood Marinade
2 onions
2 green bell peppers
Skewers soaked in water
Directions
1. Cut chicken breast into large cubes
2. Separate chicken and shrimp in two small bowls
3. Add half the bottle of Lawry’s Zesty Seafood Marinade to each bowl, mix well, and refrigerate for at least 30 minutes
4. Cut onions and green bell peppers into large square pieces
5. Remove chicken and shrimp from marinade
6. Add veggies and chicken to skewers, and repeat on separate skewers for shrimp
7. Grill for 15-20 minutes or until well done
Grilled Asparagus
Prep time 5 minutes | Cook time 10-15 minutes | Feeds 6
Ingredients
1lb of asparagus
2tbs of butter
Lawry’s Garlic Salt
Foil paper
Directions
1. Cut 2 rectangles of foil paper
2. Place half the bunch of asparagus on each sheet
3. Top each bunch with 1tbs of butter
4. Add 1 tsp of Garlic Salt to each bunch
5. Fold the long sides up to form a triangle and roll down for closure. Bring up the sides and secure the ends.
6. Place on grill for 10 to 15 minutes
7. Drain liquid and serve
Grilled Corn on the Cob
Prep time 5 minutes | Cook time 10 minutes | Feeds 6
Ingredients
3 corn on the cob
1 bottle of Lawry’s Santa Fe Chili Marinade
Skewers soaked in water
Directions
1. Slice corn horizontally in half
2. Pierce each side with a skewer for easy handling
3. Brush on Santa Fe Chili Marinade
4. Grill for 10 minutes, rotating corn for even grilling
5. Serve with skewers
Grilled Mango
Prep time 10 minutes | Cook time 3-5 minutes | Feeds 6
Ingredients
2 large ripe mangos
Lawry’s Hawaiian Marinade
2tbsp brown sugar
Foil paper
Vanilla ice cream
Directions
1. Carefully peel mangos with a potato peeler carefully
2. Cut mangos into large slices
3. Place mango slices on a sheet of foil paper
4. Drizzle generously with Hawaiian marinade
5. Sprinkle brown sugar on top of the marinade
6. Place mango slices on the grill for 3 minutes on each side
7. Serve with ice cream and enjoy!
Guacamole
See RecipeItalian Chicken and Vegetable Skillet
See Recipe
