Corn, Avocado, and Tomato Salad

Ingredients

* 2 1/2 cups cooked corn, fresh or frozen
* 1 avocado, cut into 1/2-inch cubes
* 1 pint cherry tomatoes, halved
* 1/2 cup finely diced red onion or spring onion
* 1/2 cup sweet peppers (I used red and orange)

Dressing:

* 2 tablespoons olive oil
* 1/2 teaspoon grated lime zest
* 1 tablespoon fresh lime juice
* 1/4 cup chopped cilantro
* 1/4 teaspoon salt
* 1/4 teaspoon pepper

Directions

Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.

For this recipe I actually grilled my corn. I love the flavor it goes so well with the grilled pork tenderloin. When you're grilling corn it's nice to set your heat on low and cook for 30 minutes. Let the corn cool and then remove kernels.

Happy Grilling!

BBQ Pork Tenderloin

BBQ Marinade

• 2 lbs. tenderloin
• 3 tbsp. brown sugar
• 2 tbsp. minced garlic
• ½ cup vinegar
• ½ cup soy
• Ground black pepper
• ½ cup 7-Up or Sprite (optional)
• 3 tbp ketchup

Marinade tenderloin overnight. Grill pork 15 minutes on each side. Let the meat rest for 10 minutes before slicing. Serve with Quinoa salad.

Baby Back Ribs with Homemade BBQ Sauce

Baking the Ribs
Sliced baby back ribs into small portions. Seasoned with Montreal Seasoning and wrapped individually in foil. Bake for 2 1/2 hours at 350.

Homemade Sweet & Spicy BBQ Sauce

Ingredients

* 1 cup packed brown sugar
* 2 cups ketchup
* 1 cup Mr. Yoshida Gourmet sauce
* 1/2 cup vinegar
* 1/2 cup soy sauce
* 1/4 cup lemon juice
* 1 tablespoon garlic powder
* 1 tablespoon Dijon mustard
* 1 teaspoon spicy sesame oil or regular sesame oil (makes it nice and nutty) if you don't have the spicy oil use 1 tablespoon of Siracha
* 1 teaspoon cayenne pepper
* 1 teaspoon paprika

Directions:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool.

Let it simmer and keep stirring until the sauce thickens.

Color of your sauce gets darker too.

After roasting ribs for 2 1/2 hours. Place them on a wire rack and use a cookie sheet to catch the BBQ sauce drippings. We got lazy so we broiled the ribs instead of grilling. You can wrap your cookie sheet with foil wrap for easy clean-up after baking the ribs. I forgot about it so I ended up soaking my pan overnight. Totally worth it!

We paired it with steamed broccoli. We figured we needed something green to go with our tasty food.

Here's Mark enjoying the yummy dinner.

Teriyaki Chicken Skewers

Teriyaki Chicken Skewers

BBQ Marinade

• 2 lbs. chicken thighs
• 3 tbsp. brown sugar
• 3 tsp. finely grated fresh ginger
• Cloves of 4 head of garlic, finely chopped
• ½ cup white vinegar
• ½ cup soy sauce
• 2 tsp. black pepper
• ½ cup 7-Up or Sprite (optional)
• 3 tbsp ketchup

Marinade overnight and use soaked bamboo skewers to prevent the BBQ stick from burning.