Day Light Savings Time Week

Daylight Savings Time does a couple of things for our family. One, we get to stay outside cooking over the grill a bit longer with more sunshine. Two, we are all very tired the first few days as we get used to the new time change. This week enjoy some go to recipes to get you through the new daylight schedule.

Roasted Vegetables

This is one of my absolute favorite dishes to eat at just about every meal. You can make a quick lunch with it or it is a perfect side to just about every meat dish out there. You can use any vegetable you prefer. Have fun and try other options. This recipe uses a large sheet pan covered in vegetables, about 8-10 cups.

Serves 4

Ingredients

1 pound broccoli florets

4 portobello mushrooms caps

1 cup olive oil

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon pepper

Directions

Preheat oven to 400 degrees Fahrenheit.

Spread the broccoli and mushrooms out on a sheet pan. Cover with oil and sprinkle evenly with salt, garlic powder, and pepper. Roll the vegetable around in the oil and seasoning to cover well.

Place in the oven to cook. Serve immediately. Can also be kept in an airtight container for 2-3 days in the refrigerator.

Smoked Pork Tenderloin

This is a great dish to smoke on a Pellet Grill. Also, Dr. Pete’s Burgandy Marinade takes the taste to a new level. Be sure to let the pork rest in the marinade for at least 30 minutes and up to an hour.

Serves 6-8

Ingredients

2.5 pounds pork tenderloin

8 ounces Dr. Pete’s Burgandy marinade

Directions

Marinate the pork tenderloin in the Burgandy Marinade in a plastic ziplock for least 30 minutes.

Once the pork is marinated, set the temperature to the pellet grill to 225 degrees Fahrenheit.

Once heated, place the pork in the grill and let it cook 1-2 hours or until internal temperature reaches 140 degrees Fahrenheit. Flip the meat once while cooking.

The Traeger Grill is my Daylight Savings Time jam. After a busy day turn this grill on and let it go.

The mushrooms were cooked just like Monday's recipe. Except, I put them in the Traeger to cook.

Traeger Grilled Chicken Thighs

Serves 4-6

Ingredients

4 pounds bone in skin on chicken thighs

2 teaspoons salt

1 teaspoon pepper

Preheat Traeger or other Pellet Grill to 425 degrees Fahrenheit.

Salt and pepper both sides of the chicken.

Place the chicken skin side down for 15 minutes on the grill.

After 15 minutes flip the thighs to skin side up and cook at 400, reduce the temperature, for 20 -25 minutes, or until the internal temperature is 165 degrees Fahrenheit.

Let the chicken rest about 5 minutes before serving. Enjoy!