I wanted to share a few recipes that I’ve tried recently and ended up stuffing ourselves until we were ready to pop really liking.

Stuffed Pork Chops with Smoked Gouda & Bacon

We couldn’t get enough of this. I baked these instead of grilling and they were divine. Can’t wait to try them on the grill. From Allrecipes.

• 2 ounces smoked Gouda cheese, shredded
• 4 slices bacon, cooked and crumbled
• 1/4 cup chopped fresh parsley
• 1/8 teaspoon ground black pepper
• 2 (2 1/4 inch thick) center-cut, bone-in pork chops (I used boneless)
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• ground black pepper

1. Preheat an outdoor grill for medium heat.
2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Cedar Plank Grilled Salmon

SO GOOD. Modified lightly from Allrecipes.

• 1 (3 pound) whole filet of salmon, skin on, scored slightly into the flesh
• 6 tablespoons extra-virgin olive oil
• 4 large garlic cloves, minced
• 2 Tablespoons dried dill weed
• 1 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried or fresh lemon peel/zest

1. Soak an untreated cedar plank (or planks) large enough to hold a side of salmon (5 to 7 inches wide and 16 to 20 inches long) in water, weighting it with something heavy, like a brick, so it stays submerged 30 minutes to 24 hours.
2. When ready to grill, either build a charcoal fire in half the grill or turn grill burners on high for 10 minutes. Meanwhile, mix oil, garlic, dill, salt, pepper and lemon zest; rub over salmon and into scored areas to coat.
3. Place soaked cedar on hot grill grate, close lid, and watch until wood starts to smoke, about 5 minutes. Transfer salmon to hot plank, move salmon off direct charcoal heat or turn burners to low, and cook covered until salmon is just opaque throughout (130 on a meat thermometer inserted in the thickest section) 20 to 25 minutes or longer, depending on thickness and grill temperature. Let sit 5 minutes; serve with lemon wedges.

Teriyaki Chicken

Even my super picky 7 year old that has like 5 foods he’ll eat loved this. So that makes 6 foods. From Allrecipes.

• 1 1/2 cups pineapple juice
• 1/2 cup soy sauce
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fresh ground pepper
• 4 (6 ounce) skinless, boneless chicken breast halves

1. In a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. Reserve a small amount of the marinade separately for dipping later.
2. Place chicken in marinade, and add enough water to cover. Cover, and refrigerate for 24 hours.
3. Heat an outdoor grill for medium-high heat.
4. Brush grate lightly with oil. Grill chicken 5 to 7 minutes per side, depending on thickness. Chicken is done when inside is no longer pink and juices run clear.