(Feature Impact) If you’re planning on firing up the grill for an upcoming summer gathering, you might be trying to brainstorm options beyond the traditional burgers and dogs. Luckily, there are recipes that let you keep things interesting without becoming too complicated.

These Super Moist Boneless Pork Chops might just make you the favorite grill master in the neighborhood. Salt, sugar and aromatic ingredients like juniper berries and bay leaves give the meat a rich, complex flavor, and the combination of brining and grilling helps you achieve a tender but juicy finished product.

Since the recipe features Coleman Boneless Pork Chops, which deliver exceptional flavor from pork raised with no antibiotics ever and no added hormones, it’s easy to elevate your cookout with high-quality protein that you can feel good about serving to family and friends. Make it an extra memorable occasion with family-favorite sides like grilled asparagus, a light summer salad, diced potatoes and dinner rolls then round out your flavor-infused evening with an all-American tradition such as apple pie.

If your grilling plans get rain-checked, you can easily sear the pork chops in a skillet or bake them in the oven to take the party indoors.

Find more summer recipe ideas by visiting ColemanNatural.com.

Super Moist Boneless Pork Chops

Prep time: 7 hours

Cook time: 40 minutes

Servings: 4

• 1          quart water
  
• 1/2       cup brown sugar
  
• 1/2       cup kosher salt
  
• 1          bay leaf
  
• 12        juniper berries
  
• 6          cups ice
  
• 4          Coleman Boneless or Bone-In Pork Chops (1 1/2 inches thick)
  
• 1          teaspoon black pepper, freshly ground
  
• 1          teaspoon sea salt
  
• 2          scallions, thinly sliced, for garnish

1. In large pot, heat water, brown sugar, kosher salt, bay leaf and juniper berries over high heat until sugar and salt are dissolved.
2. Remove from stove and add ice. Liquid should be cool to touch.
3. Add pork chops to liquid, cover and refrigerate 4-6 hours, or overnight.
4. Approximately 10-15 minutes before grilling, heat grill to medium heat, remove chops from brine and pat dry with paper towels. Season with freshly ground black pepper and sea salt.
5. Grill until desired doneness, or until internal temperature reaches at least 145 F for medium finish. Garnish with scallions. Serve with side dishes of choice

SOURCE:

Coleman Natural Foods

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Last Updated on July 9, 2026 by Daily News Staff

Decadent Sticky Rice Recipes for Dessert

(Feature Impact) Although many people associate rice with savory dishes, this staple grain can actually level up your dessert game too. Cultures from around the world have invented a variety of creative ways to turn the sticky rice in your pantry into treats you can whip up when you’re on the prowl for something sweet.

Sticky rice, also known as sweet rice, is a specific type of short- or medium-grain rice that, as the name implies, becomes sticky when cooked. With Success Boil-in-Bag Sticky Rice, it’s simple to make sweet, soft, perfectly cooked rice for desserts without extra steps, equipment or hassle. In only 12 minutes, you’ll have an ideal base to use for your favorite recipes.

A rice-based take on a quintessential British dessert, this Sticky Toffee Pudding is decadent and full of mouthwatering flavor. With the rich sweetness of brown sugar and vanilla imbued in every bite, it’s a warm, comforting dessert you might find yourself craving on a rainy day or cold night. Take it to the next level by adding caramelized banana and toasted coconut toppings.

For a more refreshing, summery option, transport your kitchen to the tropics with this Thai-inspired Sticky Rice with Mango and Coconut. Creamy coconut-infused rice contrasts with juicy ripe mango slices, nutty black sesame seeds and cooling mint-leaf garnishes for a fun, fresh blend of textures and flavors that might have you picturing palm trees. If you’re not a mango fan, feel free to swap in a different tropical fruit of your choice.

The versatility of rice makes it an excellent mainstay to keep on hand in your kitchen, adding ease and flexibility to your daily meal routine. For more ideas on how to use rice for dessert – or for breakfast, lunch and dinner – visit SuccessRice.com.

Sticky Toffee Pudding

Prep time: 5 minutes

Cook time: 25 minutes

Servings: 2-4

• 1          bag Success Sticky Rice
  
• 3/4       cup milk
  
• 2          tablespoons brown sugar
  
• 3/8       teaspoon salt, divided
  
• 1          stick unsalted butter
  
• 1/2       cup brown sugar
  
• 1/2       cup heavy cream
  
• 1/2       teaspoon vanilla extract
  
• toasted coconut, for garnish

Caramelized Banana:

• 1          tablespoon butter
• 1          tablespoon brown sugar
  
• 1          banana, sliced into coins
  
• 1/4       teaspoon vanilla extract

1. Prepare rice according to package directions.
2. Remove rice from bag. Return to pot and stir in milk, brown sugar and 1/4 teaspoon salt. Simmer 5 minutes.
3. In small saucepan, melt butter over medium heat. Stir in sugar 2 minutes, or until dissolved. Whisk in cream and bring to simmer. Cook 5 minutes until thickened. Remove from heat and stir in vanilla and remaining salt.
4. To make caramelized banana: In medium skillet, melt butter over medium heat. Stir in brown sugar until syrupy. Add banana coins in single layer and cook 2 minutes per side until golden brown. Drizzle vanilla on top.
5. Add rice to bowl. Pour toffee sauce on top. Garnish with caramelized bananas and coconut. Serve warm or chilled.

Sticky Rice with Mango and Coconut

Prep time: 5 minutes

Cook time: 12 minutes

Servings: 2-4

• 1    bag Success Sticky Rice
  
• 1 1/2    cups water
  
• 1 1/4    cups coconut milk, divided
  
• 3 1/2    tablespoons brown sugar, divided
  
• 2          mangoes, sliced
  
• 1          tablespoon black sesame seeds
  
• fresh mint leaves, for garnish

1. Prepare rice according to package directions using 1 1/2 cups water, 1 cup coconut milk and 1 1/2 tablespoons brown sugar rather than 4 cups water.
2. In separate small saucepan over medium heat, bring remaining coconut milk and brown sugar to boil. Cook, stirring often, 8-10 minutes, or until thickened and syrupy.
3. Divide rice among four serving bowls. Arrange mango slices over top; drizzle with coconut milk syrup. Garnish with black sesame seeds and mint.

Substitution: Use pineapple, guava or papaya for mango, if desired.

SOURCE:

Success Rice

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Knock Out Summer Meal-Planning with a Nutritious, Make-Ahead Solution

(Feature Impact) If your summer schedule is already crammed with cross-country trips, social events and activities for the kids, the last thing you likely want to think about is meal-planning.

Fueling up for all those fun moments that summer can bring requires a little extra energy, making North Carolina Sweetpotatoes a family-friendly solution that can enhance both flavor and nutrition in sweet and savory dishes. While you might not be ready to think about next week’s meal plans, these Sweetpotato Meal Prep Jars offer an easy way to give your brain a break.

They’re perfect for grab-and-go lunches during busy workweeks or quick bites over hectic weekends. Packed with beta-carotene antioxidants the body converts to vitamin A for healthy vision, immune defense and skin, sweetpotatoes are a delicious base ingredient. Plus, the fiber in sweetpotatoes supports digestion and steady energy, pairing well with satisfying, protein-packed beef and black beans.

When it’s time to eat, just dump the contents of the jars onto a plate and enjoy complementary flavors without the hassle. This ready-to-eat recipe includes a refreshing pico de gallo dressing that makes it feel like you’re enjoying a fresh-cooked meal.

Find more nutrition-boosting summer solutions at ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Sweetpotato Meal Prep Jars
Recipe courtesy of the North Carolina Sweetpotato Commission
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 3

Dressing:

• 1/4 cup pico de gallo
• 3 tablespoons sour cream
• 1/2 teaspoon taco seasoning

• 2 medium sweetpotatoes, chopped 
• olive oil
• 2 1/2 tablespoons taco seasoning, divided
• 1 pound ground grass-fed beef
• 1 can black beans, rinsed
• 1/2 cup cooked corn
• 1/2 cup pico de gallo
• 1/2 cup shredded cheese
• 2 cups romaine lettuce, chopped

1. To make dressing: In medium glass, whisk pico de gallo, sour cream and taco seasoning.
2. Preheat oven to 400 F.
3. Toss sweetpotatoes with olive oil and 1 tablespoon taco seasoning. Spread in even layer on baking sheet and bake 20-25 minutes, tossing halfway.
4. In skillet, brown beef with remaining taco seasoning.
5. Assemble three meal prep jars with dressing on bottom followed by black beans, corn, pico de gallo, cooked beef, cheese, sweetpotatoes and romaine.
6. To serve, dump from jars onto plates.

SOURCE:

North Carolina Sweetpotato Commission

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