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Marinades

Posted by cookingbeaches on May 11, 2009 at 1:05 PM

Marinades:

Spiced Honey Glazed Chicken

Korean BBQ

Marinade to Die For

Lemon Marinade

Italian Rosemary Chicken

Honey Pork Chops

Rosemary Grilled Chicken (Mustard one)

Roast Marinade

Steak house style marinade

Tender Flank Steak

BBQ Chicken Pasta

Pepper Steak

Pork Tenderloin Kebabs

Lexington Chicken

Beef and Chicken Fajitas

Teriyaki Chicken


Spicy Honey Glazed Chicken Breasts (coats 4 chicken breasts)

¼ c. olive oil                              1 small onion, finely chopped

1 clove chopped garlic            ½ c. honey

2 tsp. hot pepper sauce          ½ tsp. chili powder

1 tsp. lemon juice                    8 boneless chicken breasts

Salt                                              Pineapple rings (for when you grill it)

 


Korean BBQ Chicken (coats 8 breasts or pieces of meat)

1 cup white sugar                         1 cup soy sauce

1 cup water                                    1 teaspoon onion powder

1 teaspoon ground ginger          1 tablespoon lemon juice(optional)

1 t. minced garlic                          1 heaping t. redpepper flakes

 


A Marinade to Die For (single recipe but divide into 2 bags)

1/3 cup steak sauce

1/2 cup packed brown sugar

1 (12 fluid ounce) can Sprite

1/2 cup butter, melted

4 tablespoons red wine vinegar

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon ground black pepper

 

Lemon Marinade (coats 3-4 chicken breasts)

2 T olive oil                             1/2 small onion, finely minced

1 clove garlic, minced          2 T chopped fresh rosemary

Grated zest of one lemon    1/4 cup fresh lemon juice

Freshly ground black pepper, to taste


Italian Chicken Marinade (single recipe but divide into 2 bags)

1 bottle (16 oz) Italian dressing

½ c. white wine

¼ c. soy sauce

¼ c. brown sugar

1 t. pepper

2 to 4 t. fresh rosemary (Equivalent measurement of dried is fine)

 


Honey pork chops  (6 servings)

6 boneless pork chops

½ cup honey                             ¼ cup cider vinegar

¼ t. ground ginger                      1 clove garlic, minced

2 T. soy sauce                           Dash of pepper

Place allingredients except pork into a blender and mix thoroughly.  Place chops and blended mixture in freezerbag and seal.  Freeze.

 


Rosemary Grilled Chicken Thighs

1 clove garlic, minced            1 T. olive oil

2 T. dijonmustard                    2 T. honey

1 t. salt                                      1/2 t. pepper

1 t. chopped fresh rosemary (or thyme or cilantro may be substituted)

1 1/2 lb. skinned and bones chicken thighs (breasts may be substituted)

 


Roast marinade (says it is for a 4-6 pound roast):

¾ cup dryred wine       ½ cup chopped onion

¼ cup water                  ¼ cup lemon juice

1 TWorcestershire       ½ t dried rosemary

½ t dried marjoram       4 t garlic salt

 


Steak-House Style Marinade

½ c. dark beer

2 T. olive oil

1 T. Worcestershiresauce

1 T. steak sauce

1 t. lemon zest

½ t. salt

¼ t. pepper

Covers 3 beeftenderloin fillets.

 


Tender Flank Steak

1 cup reduced sodium soy sauce***

¼ cup lemon juice

¼ cup honey

6 garlic cloves, minced

1 ½ pounds flank steak

 

***Definitely use reduced sodium soy!!


Combine all in ziplock bag and marinade for at least 6 hours. 

Grill over medium heat for 8-10 minutes on each side or until desired doneness is reached.  Thinly slice steak across the grain. 

 


BBQ Chicken Pasta

3 cups boneless chicken breasts, chopped  (Doesit have to be cooked??  Couldn?t findthat answer!)

1 cup onion, chopped

2 T.Vinegar

2 T.brown sugar

¼ cup lemon juice

3 T.Worcestershire sauce

1 c.catsup

½ T.mustard

1 cup water

½ cup celery, chopped

 

Combine all ingredients in ziplock and freeze. Thaw, bake uncovered at 350 for 45 minutes.  Serve over pasta

 

Pepper Steak

1 ½pounds beef bottom round cut into ½ inch strips (across grain)

2 cups bell peppers

1 cup chopped onion

15 oz can diced tomatoes, undrained

1 t. minced garlic

¼ cup Worcestershire sauce

1 T. cornstarch

1 T. sugar

½ t. kosher salt

½ t. pepper

½ cup water

**NOTE**  This does not make enough to split between 2 bags.  Need to double it or try 1.5x it.

Combineall in ziplock.  Cook in crock pot on low for 6-8 hours

 

Pork tenderloin kebabs

(we just do the meat part – add your pineapple and onion when you make the kebabs)

3/4 cup  low-sodium soy sauce

1/4  cup  honey

1/4  cup  pineapple juice

1/4  cup  fresh lime juice (about 2 limes)

1 1/2  tablespoons  grated peeled fresh ginger

1  tablespoon  olive oil

2  teaspoons  minced garlic

1/4  teaspoon  five-spice powder

1/2  teaspoon  freshly ground black pepper

2  pounds  pork tenderloin, trimmed and cut into 32 pieces

32  (1-inch) cubes fresh pineapple (about 1 medium)

16  (1-inch) pieces red onion (about 1 small)

Cooking spray

 

Combine first 9 ingredients in a large zip-top plastic bag; add pork. Seal bag and marinate in refrigerator 1 hour, turning occasionally. Prepare grill.  Remove pork from bag, reserving 1/2 cup marinade.

Thread 4 pork pieces, 4 pineapple cubes, and 2 onion pieces alternately onto each of 8 (12-inch) skewers.  Place kebabs on grill rack coated with cooking spray; grill 10 minutes or until done,turning and basting occasionally with reserved marinade.

 


Lexington Chicken (says it serves 8-10 just split between 2 marinade bags)

 

2 c. cider vinegar

¼ c. brown sugar

¼ c. veg. oil

3 T. dried crushed red pepper

4 t. salt

2 t. pepper

chicken for marinade

 

 

Beef & Chicken Fajitas (says 8 servings)

 

½ c. Italian dressing

1 T. chili powder

1 t. ground cumin

½ t. brown sugar

½ t. pepper

¼ t. salt

1/8 t. garlic powder

1/8 t. chipotle seasoning

3 boneless skinless chx breasts (about  2 lb)

2 lb. flank steak

 

Split marinade between 2 bags – 1 for chicken, 1 for steak

 

Teriyaki Chicken – DOUBLE THIS for group

1 T. Corn Starch                      1T. Cold Water

½ Cup White sugar                 ½Cup soy sauce

¼ Cup cider vinegar                1clove garlic, minced

½ t. ground ginger                  ¼t. ground black pepper

12 skinless chicken thighs

Preheat oven to 425

Over low heat, combine all ingredients but chicken.  Let simmer, stirring frequently, until sauce thickens and bubbles.

Place chicken pieces in lightly greased 9x13.  Brush chicken with sauce, turn pieces overand brush again.

Bake for 30 minutes.  Turn pieces over and bake for another 30 minutes, brushing with sauce every 10 minutes during cooking. 

 

**When Jen made this I omitted stovetop portion, just poured marinade over chicken and basted every 10 minutes after the first 30.  Turned out great!**

 

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