Argentinean Pork with Chimichurri Sauce

While a hotdog or hamburger in the Summer is always a classic, I found this delicious grilled pork recipe from the Global Kitchen Cookbook. This recipe is bursting with flavors like fresh parsley and lemon juice and is sure to wow your friends and family at your next BBQ!

Global Kitchen’s Argentinean Pork with Chimichurri Sauce
Serves 4


  • 6 tbsp olive oil, divided
  • 1 cup fresh parsley leaves, divided
  • 2/3 cup fresh cilantro leaves, divided
  • 1/2 tsp ground cumin
  • 1/4 tsp crushed red pepper
  • 1 (1lb) pork tenderloin, trimmed
  • 3/4 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper
  • cooking spray (we like to use canola oil spray)
  • 1 tbsp fresh oregano leaves
  • 1 tbsp fresh lemon juice
  • 1 tbsp sherry vinegar
  • 2 garlic cloves, chopped
  • 1 shallot, chopped


  1. Combine 2 tbsp oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and crushed red pepper in a shallow dish. Add pork. Cover with plastic wrap and allow to marinate in the fridge for 1 hour, turning once.
  2. Preheat grill to medium-high heat.
  3. Sprinkle the pork with 1/2 tsp salt and black pepper. Cook pork on cooking spray-coated  grill for about 8 minutes. Turn over and cook for an additional 7 minutes or until the internal temperature reaches 145˚F. Remove from heat and allow to rest for 5 minutes. Slice pork crosswise.
  4. Place remaining 3/4 cup parsley, 1/3 cup cilantro, 1/4 tsp salt, oregano, and remaining ingredients in a food processor. Pulse 10 times. While the food processor is on, drizzle the remaining olive oil through the food processor’s chute. Serve Chimichurri with the pork.



Go global this Summer with Cooking Light’s Global Cooking guide!

West Indian Snapper and Uruguayan Bean Salad

Last weekend my family and I took to Cooking Light’s Global Kitchen Cookbook for some recipe ideas. We chose the recipe for West Indian Snapper and Uruguayan Bean Salad and were delighted with the final results! Take a look at the recipes below:

West Indian Grilled Snapper
Serves 4


  • 1/4 cup fresh lime juice
  • 1 tsp salt
  • 1 tsp fresh thyme (or 1/4 tsp dried will suffice)
  • 1 tsp black pepper
  • 3 garlic cloves, chopped
  • 1-2 Scotch bonnet or Habanero peppers, minced
  • 4 (6oz)  red snapper
  • 2 tbsp fresh cilantro, chopped
  • 2 tbsp fresh lime juice
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1 tbsp capers
  • 1 tbsp red wine vinegar
  • 1 1/2 tsp Scotch bonnet or Habanero peppers, minced
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 garlic clove, chopped
  • 1 large shallot, chopped
  • cooking spray (we like to use canola oil spray)
  • lime wedges (optional)


  1. Place the first 6 ingredients (lime juice, salt, thyme, black pepper,  garlic, and Scotch bonnet/habanero peppers) in a blender. Blend until smooth. Combine the blended marinade with the fish in a zip-top plastic bag and seal. Marinate in the fridge for 2-4 hours, turning occasionally.
  2. Preheat grill on medium-high heat.
  3. Place remaining ingredients (from cilantro to shallot) in blender. Blend until smooth.
  4. Remove fish from marinade and place on cooking-spray coated, preheated grill. Grill for 3 minutes on each side or until fish flakes when scored with a fork.
  5. Optional: serve with caper sauce and lime juice.


Uruguayan Bean Salad
Serves 6


  • 3 cups canned kidney beans, drained and rinsed
  • 1 cup tomato, chopped and seeded
  • 3/4 cup onion, finely chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 3 tbsp red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp salt


  1. Combine all ingredients in large bowl, mix until combined. Serve and enjoy!


These recipes were adapted from Cooking Light’s Global Kitchen Cookbook

Grilled Stuffed Portobello Mushrooms

Photo courtesy of Cooking Light

Celebrate this Memorial Day weekend with a deliciously grilled portobello mushroom cap! This recipe makes a great dish for vegetarian BBQ-ers or those looking to cut back on meat. We here at MDIO are hoping you all have a happy and healthy Memorial Day!



  • 2/3 cup chopped plum tomato
  • 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
  • 1 teaspoon olive oil, divided
  • 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
  • 1/8 teaspoon coarsely ground black pepper
  • 1 garlic clove, crushed
  • 4 (5-inch) portobello mushroom caps
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons low-sodium soy sauce
  • Cooking spray
  • 2 teaspoons minced fresh parsley



  1. Prepare grill.
  2. Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
  3. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
  4. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
  5. Notes: Since the garlic isn’t really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.
The recipe and photograph in this post were provided by Cooking Light. To see the originals please click here.

Chicken and Strawberry Salad

Do you love strawberries as much as we do? They are offer a great source of fiber and antioxidants, and they taste good to boot! Looking for a great way to add some more strawberries to your meals? Try them in your next salad – like this great recipe from Cooking Light:



  • 1 tablespoon sugar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil


  • 4 cups torn romaine lettuce
  • 4 cups arugula
  • 2 cups quartered strawberries
  • 1/3 cup vertically sliced red onion
  • 12 ounces skinless, boneless rotisserie chicken breast, sliced
  • 2 tablespoons unsalted cashews, halved
  • 1/2 cup (2 ounces) crumbled blue cheese



  1. To prepare dressing, combine first 5 ingredients in a small bowl. Gradually drizzle in oil, stirring constantly with a whisk.
  2. To prepare salad, combine romaine and next 4 ingredients (through chicken) in a bowl; toss gently. Place about 2 cups chicken mixture on each of 4 plates. Top each serving with 1 1/2 teaspoons cashews and 2 tablespoons cheese. Drizzle about 4 teaspoons dressing over each serving.



The recipe and photograph in this post are from Cooking Light’s 20 Favorite Strawberry Recipes feature.
To find more delicious strawberry recipes head on over to cooking light to view them here.

St. Patrick's Day Brown Soda Bread

Less than 4 days until St. Patrick’s day, folks! To celebrate the joyous occasion we wanted to share a traditional Irish soda bread recipe with you. This recipe is from Cooking Light’s Global Kitchen cookbook, written by David Joachim, which features 150 nutrition-packed recipes from around the globe. So, check out the tasty recipe below and be sure to tweet us pictures of your St. Patrick’s Day celebrations/recipes at @MomDishesItOut!

Photo courtesy of Cooking Light’s Global Kitchen

Brown Soda Bread
Serves 12


  • Cooking spray (we use canola oil spray)
  • 2.5 cups whole-wheat flour
  • 0.5 cups steel-cut oats
  • 2 tbsp brown sugar
  • 1 tbsp wheat germ
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 2 cups low-fat buttermilk
  • 1 large egg, lightly beaten


  1. Preheat oven to 325˚F.
  2. Coat a 9 x 5-inch loaf pan with cooking spray or line pan with parchment paper, and coat with cooking spray.
  3. Combine flours with the remaining dry ingredients. Combine egg and buttermilk in separate bowl, mix and add to flour mixture. Stir just until combined.
  4. Spoon mixture into prepared pan. Bake for 1 hour and 5 minutes, or until a wooden toothpick inserted in the center comes out clean. Invert bread onto a wire rack; cool completely. Remove parchment (if used), and slice bread into 12 slices.


Nutrition Info (1 slice): 160 calories, 1.8g fat (0.5g sat. fat), 7.2g protein, 30.8g carbs, 4g fiber, 18mg cholesterol, 17mg iron, 286mg sodium, 86mg calcium


Did you love this recipe?
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Spring Asparagus

With the clocks springing forward this Sunday, we couldn’t help but post a recipe for a Spring-y dish. We can’t wait for the weather to warm up and the spring flowers to bloom, not to mention, eating delicious seasonal fruits and veggies! One of our favorite spring vegetables is asparagus and we especially love this asparagus salad recipe.

Photo Credit: hoveringdog via Compfight cc


  • 1 pound asparagus, washed and trimmed
  • 2 tsp extra-virgin olive oil
  • 1 1/2 cups halved heirloom tomatoes
  • 1/2 tsp minced fresh garlic
  • 2 tbsp balsamic vinegar
  • 2 tbsp diced red onion
  • 1/4 tsp salt
  • 3 tbsp feta cheese
  • 1/2 tsp black pepper


  1. Cook asparagus in steamer for 2 minutes or until bright green.
  2. Heat olive oil in a large skillet over medium heat. Add tomatoes and garlic; cook 5 minutes. Stir in vinegar; cook 3 minutes. Stir in salt.
  3. Arrange asparagus on a platter; top with tomato mixture and chopped onions. Sprinkle with cheese and pepper.
  4. Tip: if raw red onion is too strong, you can soak in water for 5-10 minutes to dilute the flavor.

Recipe adapted from Cooking Light.


For more great asparagus recipes, head on over to Cooking Light. They have over 50 recipe variations perfect for Spring!

Global Eats: Falafel Style

We’re all about trying new foods at Mom Dishes It Out. Our post yesterday highlighted a number of recipes from all around the world and encouraged families to try new foods. To continue this trend we wanted to share this delicious Falafel recipe from our friends at Cooking Light. This recipe puts a Latin American twist on a Middle Eastern classic.

This photo is courtesy of Cooking Light and Lee Harrelson

Falafel with Avocado Spread


  • Patties:
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup finely crushed baked tortilla chips (about 3/4 ounce)
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon finely chopped cilantro
  • 1/8 teaspoon ground cumin
  • 1 large egg white
  • 1 1/2 teaspoons canola oil
  • Spread:
  • 1/4 cup mashed peeled avocado
  • 2 tablespoons finely chopped tomato
  • 1 tablespoon finely chopped red onion
  • 2 tablespoons fat-free sour cream
  • 1 teaspoon fresh lime juice
  • 1/8 teaspoon salt
  • Remaining ingredients:
  • 2 (6-inch) pitas, each cut in half crosswise
  • 4 thin red onion slices, separated into rings
  • Greens of choice


  1. To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (1/2-inch-thick) oval patties.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
  3. To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.


Recipe courtesy of Ann Taylor Pittman of Cooking LightThe original recipe can be found by clicking here.