Pesto-Pork (or chicken) Pinwheels with Grilled Peaches

It's peach season people!! Time to find some fun things to do with your peaches. Give this recipe (adapted from one in Eating Well Magazine) a try out on your BB-Q!!

3/4 cup panko breadcrumbs
1/2 cup prepared pesto (see Big Ter's Famous Pesto recipe under 'sauces' or purchase at store)
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
salt and pepper
1 pound pork tenderloin (or chicken breasts), trimmed
2 large peaches, quartered

1. Preheat grill to medium.
2. Combine breadcrumbs and pesto in a small bowl and set aside. In another small bowl, combine oil, vinegar, salt and pepper.
3. Lay pork on a cutting board. CAREFULLY, slice pork (or chicken) the short way by holding your knife blade parallel to the cutting board and cutting 3/4 of the way across (place your free hand on top of the meat to hold it steady). DO NOT cut through the far end (leave about a thumb nail's worth of meat connected). Open the pork slice up so that you have a piece of meat that is now twice as wide but half as thin. Spread a thin layer of pesto mixture on the meat, leave 1" of meat along the far edge without pesto on it (you are going to roll the meat up the long way not the direction you cut it).
4. Starting with the side closest to you, roll the meat tightly lengthwise. Brush with olive oil mixture.
5. Slice roll crosswise (if using pork you will get 6-8 equal slices, if using chicken you will get 2-4 slices). Insert a skewer through 2-3 pinwheels to help hold the meat in its rolled up shape while cooking. (NOTE: if using wooden/bamboo skewers you need to SOAK them in water at least 30  minutes prior to use so they don't catch fire. If you using metal skewers you can lightly oil them prior to skewering the meat or spray with cooking spray so it is easy to remove meat once cooked). Toss peaches in oil mix and skewer as well.
6. Oil the grill rack. Place meat and peach skewers on grill. Grill, flipping all skewers once. Peaches should be soft (will take about 5 minutes) and meat should read 145 degrees if pork (take about 8-10 minutes) or 165 if chicken (takes about 10-12 minutes).
7. Remove from grill (metal skewers will be hot!! use tongs or pot holders).

ENJOY!!!

Grilled Prosciutto-Wrapped Asparagus (or Zucchini)

The July edition of our Support Group Newsletter featured the following recipe from EatingWell.com. Asparagus isn't really in season anymore, but summer squashes like Zucchini are in full force so they would be a great fresh substitute for the asparagus and thus we added them as an idea to the recipe!!




16 asparagus spears trimmed or 16 strips of zucchini cut length wise about 1/4" -1/2" wide
1-2 tsp olive oil
sea salt and fresh ground black pepper
2 thin slices prosciutto, cut in half length wise

1. Heat grill to medium.

2. Toss asparagus or zucchini with oil, salt and pepper in a medium bowl. Wrap 1 length of prosciutto around the middle of 4 asparagus/zucchini spears. Repeat, making 4 bundles. Oil the grill rack (see Tip). Grill the asparagus bundles, turning once or twice, until the asparagus is tender and charred in spots, about 10 minutes.

Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) 

ENJOY!!!