Sweet Mustard Chops

1/2 c. mayonnaise
1/4 c. brown sugar
1/4 c. prepared mustard
2 tsp. seasoned salt
1/3 c. red wine vinegar
4 bone-in pork loin chops (1 inch thick, 8 oz each)

In small bowl, combine mayonnaise, brown sugar, mustard, and seasoned salt. Whisk in vinegar. Pour into large Ziploc bag. Add pork. Seal and refrigerate overnight. Discard marinade. Grill, covered, over medium heat for 20-25 minutes or until meat thermometer reads 160 degrees, turning occasionally.

Beef and Sugar Snap Stir-Fry

3 Tbsp. rice vinegar, divided
2 Tbsp. low-sodium soy sauce, divided
1 lb flank steak, trimmed and thinly sliced along grain
2 tsp. sugar
2 tsp. hoisin sauce
1/4 tsp. salt
1/4 tsp. crushed red pepper
2 tsp. toasted sesame oil, divided
1 c. chopped onion
1 tsp. bottled minced ginger
1/2 tsp. minced garlic
1 c. chopped red bell pepper
1/2 c. matchstick-cut carrot
1 (8 oz) package fresh sugar snap peas
1/3 c. chopped green onions
white rice

Combine 1 Tbsp. vinegar, 1 Tbsp. soy sauce, and beef in a large bowl. Combine remaining 2 Tbsp. vinegar, remaining 1 Tbsp. soy sauce, sugar, hoisin, salt, and crushed red pepper in a small bowl; stir with a whisk. Heat a large nonstick skillet over high heat. Add 1 tsp. oil to pan; swirl to coat. Add beef mixture to pan; stir-fry 2 minutes or until done. Place beef mixture in a bowl. Heat remaining 1 tsp. oil in pan over medium-high heat. Add onion to pan; saute 1 minute. Add ginger and garlic; saute 15 seconds. Stir in bell pepper, carrot, and peas; saute 3 mintues. Add vinegar mixture and beef mixture to pan; cook 2 minutes or until thouroughly heated. Remove from heat; stir in green onions. Serve over white rice.

Yield: 4 servings.

Grilled Pepper, Onion, and Sausage Calzones

Homemade Pizza Dough
1 sweet onion, cut into 1/2" thick slices
1 red bell pepper, quartered
1 yellow bell pepper, quartered
1 pound Italian sausage links
1 3/4 c. plus 3 Tbsp. New York-Style Pizza Sauce, divided
1 1/3 c. (5 oz) shredded part-skim mozzerella cheese
Cooking spray

Make pizza dough. Prepare grill to medium-high heat. Coat onion slices and bell pepper pieces with cooking spray. Place vegetables and sausage on a grill rack coated with cooking spray. Grill vegetables 4 minutes on each side or until browned; grill sausages 8 minutes or until done. Remove vegetables and sausage from grill; cool slightly. Cut onion pieces in half; cut bell pepper pieces into 1/2" strips. Cut sausages diagonally into think pieces.

Preheat oven to 500°. Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 c. New York-Style Pizza Sauce evenly over each rectangle, leaving a 1/4" border. Arrange sausage evenly over half of each rectangle; top evenly with onion and bell peppers. Sprinkle each calzone with 1/3 c. cheese. Fold other half of dough over filling; press edges together with a fork to seal. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining New York-Style Pizza Sauce.

Yield: 8 servings.

New York-Style Pizza Sauce

7 Tbsp. water
2 Tbsp. chopped fresh basil
1 1/2 Tbsp. extra-virgin olive oil
2 tsp. dried oregano
1 1/2 tsp. sugar
1 tsp. minced garlic
1 (14.5 oz) can diced tomatoes, undrained
1 (6 oz) can tomato paste

Combine all ingredients in a medium bowl; stir with a whisk.

Yield: 2 2/3 c. (serving size: 1/4 c.)

Pizza/Calzone Dough

1 1/2 c. very warm water
2 tsp. yeast
2 tsp. sugar
3 1/4 c. bread flour
1/2 c. seminola flour
1 tsp. salt
1 Tbsp. olive oil

Place very warm water, yeast, and sugar in a bowl and mix together. Then add in dry ingredients - put in extra bread flour as needed if dough is too sticky. Knead for 5 minutes then form into a ball. Place 1 Tbsp. olive oil in a large bowl. Lightly coat the ball in the olive oil then place dough in the bowl. Cover the bowl with a clean kitchen towel and let rise in a warm, draft free place for about an hour, or until doubled in size before rolling out and baking. Cook at 500° for about 10-15 minutes or until golden brown.

Fried Ice Cream

3/4 c. crushed graham (gray-am) crackers

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 egg

2 Tbsp. milk

Cooking oil

4 balls of vanilla ice cream

In a bowl combine crushed graham crackers, cinnamon, and nutmeg. Mix well. In another bowl beat the egg and milk. Fill a pot 4 inches deep with cooking oil. Heat over medium high heat. Once oil is hot enough to fry ice cream (375°) take an ice cream ball from the freezer. Roll the ice cream ball in the cracker crumb mixture, pressing crumbs into the ice cream. Quickly roll the coated ice cream ball into the egg and milk mixture, then roll a second time in the cracker crumbs. Immediately place the rolled ice cream ball in the oil and allow to fry 10 seconds per side. Remove fried ice cream ball from the oil and roll in a paper towel to remove excess oil. Serve immediately. Repeat with remaining balls.

Balsamic Chicken Pasta Salad

3 c. uncooked bow tie pasta
4 c. cubed cooked chicken breast
2 c. chopped tomatoes
1/2 c. chopped red onion
4 bacon strips, cooked and crumbled (or use prepackaged bacon pieces)
1/4 c. crumbled Gorgonzola cheese (I used feta because it doesn't scare me)
1/2 c. olive oil
1/4 c. minced fresh basil
1/4 c. balsamic vinegar
2 Tbsp. brown sugar
1 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. pepper
1/2 c. grated Parmesan cheese

Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese. In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat; sprinkle with Parmesan cheese. Yield: 8 servings.