Recipes: Holly Clegg -

Recipes: Holly Clegg


Marinated Hoisin Pork Chops

This Asian inspired marinade works great on everything from pork to tuna. A slightly sweet, spicy, and salty marinade hits every taste bud.


Makes 6–8 servings


1/3 cup hoisin sauce

2 tablespoons Nakano seasoned rice vinegar

2 tablespoons bourbon

2 tablespoons maple syrup

1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

1/2 teaspoon chili paste

1 teaspoon minced garlic

6 - 8 pork center loin pork chops, trimmed


1.  In shallow dish, combine hoisin sauce, rice vinegar, bourbon, maple syrup, ginger, chili paste, and garlic.
2.  Add pork chops, marinate until ready to cook.  

3.  Grill on medium grill or cook in nonstick skillet, 5 minutes on each side or until done. 


Nutritional information per serving: Calories 165, Calories from fat (%) 32, Fat (g) 6, Saturated Fat (g) 2, Cholesterol (mg) 61, Sodium (mg) 85, Carbohydrate (g) 3, Dietary Fiber (g) 0, Sugars (g) 3, Protein (g) 22, Diabetic Exchanges: 3 lean meat


Mango Black Bean Salsa


1 (15-ounce) can black beans, rinsed and drained

2 ripe mangos, peeled, pitted, and chopped, or 1 (26-ounce) jar mangos, drained

1/3 cup finely chopped red onion

2 tablespoons Nakano seasoned rice vinegar

1 tablespoon lime juice

1 tablespoon olive oil

1 tablespoon chopped jarred jalapeño peppers


1. In medium bowl, combine black beans, mango, onion, lime juice, oil, jalapeños. 



Perfect Pork Tenderloin

My go-to 3-ingredient marinade


 Makes 6-8 servings


2 (1-pound) pork tenderloins, trimmed of excess fat

1/4 cup reduced sodium soy sauce

1/4 cup Nakano roasted garlic seasoned rice vinegar

2 tablespoons honey


1.  Combine all ingredients in re-sealable plastic bag.  Add pork tenderloins and refrigerate overnight, if time permits, turning meat several times.

2.  Preheat oven 350°F. Bake 40-45 minutes or until meat thermometer inserted into thickest portion of tenderloin registers 160°F. Slice tenderloin and serve.


All recipes from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites or http://thehealthycookingblog



Hold for around July 4th

What would the holiday be without cole slaw and potato salad…..keep tradition with a trendy flair


Southwestern Slaw-demo

Double Roasted Sweet Potato Salad-beauty shot

Sliced Fresh Tomatoes and Cucumbers— beauty shot.



Southwestern Slaw

Ribbons of color and crunch personalize this fantastic slaw loaded with a great range of ingredients tossed with a spunky chili dressing. 


Makes 12 (2/3-cup) servings


1/2 cup coarsely chopped pecan

1 tablespoon sugar

Hearty dash cayenne 

8 cups shredded green cabbage mixture

1 red bell pepper, cored and chopped

1/2 cup chopped red onion

1/2 cup finely chopped carrots

1/2 cup jicama, peeled and julienned (matchstick slices)

1/2 cup frozen or canned corn

Chili Vinaigrette (recipe below)


 1.  In small nonstick skillet coated with nonstick cooking spray, cook pecans over medium heat, stirring, until lightly browned. Add sugar, cook until melted. 
2.  Remove from heat, toss with cayenne. Transfer pecans into bowl, break in pieces when cool. Set aside. 

3.  In large bowl, combine cabbage, red pepper, red onion, carrots, jicama, corn, mixing well. When ready to serve, toss with Chili Dressing (recipe below), toss with pecans.


Chili Vinaigrette

Vinaigrette, southwestern style. 


1 teaspoon minced garlic

1/2 teaspoon chipotle chili powder or chili powder

1/4 cup lime juice

1/4 cup Nakano seasoned rice vinegar

1 tablespoon sugar

3 tablespoons olive oil

Salt and pepper to taste


1.  In small bowl, whisk together all ingredients. 


Nutritional information per serving:

Calories 101, Calories from fat (%) 62, Fat (g) 7, Saturated Fat (g) 1, Cholesterol (mg) 0, Sodium (mg) 18, Carbohydrate (g) 9, Dietary Fiber (g) 2, Sugars (g) 5, Protein (g) 1, Diabetic Exchanges: 1/2 carbohydrate, 1 1/2 fat


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