|
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!**
Categories: None
The words you entered did not match the given text. Please try again.
Oops!
Oops, you forgot something.