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4 russet potatoes
1 tablespoon Dijon mustard
1/4 cup Coleslaw Dressing
2 tablespoons parsley, chopped
1/4 cup sliced scallions
3 teaspoons Rodeo Rub, divided
Wash potatoes and cut into equal sized pieces. Add potatoes to a pot of cold water and bring to a boil. Cook potatoes until they are fork tender. Drain potatoes and rinse in cold water to halt cooking.
In a bowl, whisk together Dijon, Coleslaw Dressing, parsley, scallions, and sun-dried tomatoes.. Add potatoes; toss to coat in dressing. Refrigerate at least 1 hour before serving.
Preheat oven to 425°F.
Toss Brussels sprouts with 2 teaspoons Smoky Bacon Grapeseed Oil and 1 teaspoon Rodeo Rub. Roast for about 15 minutes, stirring halfway through cooking, or until sprouts are tender and lightly browned.
Preheat grill or grill pan over medium-high heat. Rub pork chops with remaining 1 tablespoon Smoky Bacon Grapeseed Oil and remaining 2 teaspoons Rodeo Rub. Grill chops on both sides until the pork reaches an internal temperature of at least 145°F.
Calories 510 , Carbs 52 grams, Cholesterol 115 milligrams, Fat 15 grams, Fiber 7 grams, Protein 45 grams, Saturated Fat 3 grams, Sodium 440 milligrams, Sugar 7 grams
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