Need some good marinades for meat?!
We like to grill alot and soemtimes bake our meats, but I am looking for some different marinades!. We typically eat steak, chicken, pork chops, etc!.!.!.!.!.!.!.Www@FoodAQ@Com
Answers:
Ten Clove Garlic Marinade --
INGREDIENTS
2/3 cup vegetable oil
1/3 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup steak sauce
1/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
1/2 yellow onion, minced
10 cloves garlic, peeled and minced
DIRECTIONS
In a bowl, whisk together vegetable oil, Worcestershire sauce, soy sauce, steak sauce, water, salt, pepper, onion, and garlic until thoroughly mixed!.
Pierce several holes into meat with a sharp knife, and place in a shallow dish!. Stir marinade once more and slowly pour over meat, smothering the top with the garlic and onions!.
Cover and refrigerate overnight, or up to 36 hours!. Cook as desired!.
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Vinegar Based BBQ Sauce --
INGREDIENTS
1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
DIRECTIONS
In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar!. Mix well and allow ingredients to mesh for about 4 to 8 hours before using!.
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Zesty Barbeque Marinade --
INGREDIENTS
1 cup barbeque sauce
1/2 cup steak sauce
1/2 (12 fluid ounce) can or bottle beer
1/2 cup bourbon whiskey
3 tablespoons Worcestershire sauce
2 tablespoons crushed garlic
2 tablespoons seasoned salt
2 tablespoons ground black pepper
2 tablespoons dried minced onion
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons habanero hot sauce
3 teaspoons curry powder
2 tablespoons red pepper flakes
2 tablespoons brown sugar
DIRECTIONS
In a large bowl, mix together the barbeque sauce, steak sauce, beer, bourbon whiskey, Worcestershire sauce, garlic, seasoned salt, black pepper, dried onion, basil, oregano, habanero hot sauce, curry powder, red pepper flakes, and brown sugar!.
Cover the bottom of a 9x13 inch baking dish with approximately 1/2 the marinade!. Place desired meat in the dish, and cover with remaining mixture!. Cover, and marinate in the refrigerator at least 6 hours before grilling as desired!.
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Teriyaki Sauce and Marinade --
INGREDIENTS
2/3 cup mirin (Japanese sweet rice wine)
1 cup soy sauce
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste
DIRECTIONS
Bring mirin to a boil in a saucepan over high heat!. Reduce heat to medium-low, and simmer for 10 minutes!. Pour in soy sauce, rice vinegar, sesame oil, and sugar!. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes!. Store in a tightly sealed container in the refrigerator!.
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Misti's Chicken Marinade --
INGREDIENTS
2 cups vegetable oil
3/4 cup distilled white vinegar
1/4 cup molasses
2 tablespoons soy sauce
2 tablespoons lemon-pepper seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
DIRECTIONS
Whisk together the oil, vinegar, molasses, soy sauce, lemon-pepper seasoning, garlic powder, and onion powder in a bowl!.
To use, marinate chicken for at least 8 hours before cooking as desired!.
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Portuguese Fresh Tuna (Sauce and Marinade) --
INGREDIENTS
3 tablespoons pimenta moida
1/4 cup cider vinegar
1/2 teaspoon salt
1/3 teaspoon pepper
1 tablespoon garlic powder
2 tablespoons hot paprika
4 large fresh tuna steaks
1/2 cup butter
1 cup olive oil
1/4 cup pimenta moida
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup water
2 tablespoons hot paprika
1/2 teaspoon salt
1/3 teaspoon pepper
1 tablespoon garlic powder
DIRECTIONS
In a large resealable plastic bag, mix 3 tablespoons pimenta moida, 1/4 cup cider vinegar, 1/2 teaspoon salt, 1/3 teaspoon pepper, 1 tablespoon garlic powder, and 2 tablespoons hot paprika!. Place tuna steaks in the bag, seal, and gently shake to coat!. Marinate in the refrigerator 1 1/2 to 3 hours!.
Melt the butter and heat the olive oil in a large, heavy cast iron skillet over medium-high heat!. Discard marinade, and place tuna steaks in the skillet!. Fry 2 1/2 minutes on each side, or until fish is easily flaked with a fork!. Remove from skillet and drain on paper towels!.
Mix 1/4 cup pimenta moida, ketchup, 1/4 cup cider vinegar, water, 2 tablespoons hot paprika, 1/2 teaspoon salt, 1/3 teaspoon pepper, and 1 tablespoon garlic powder into the skillet!. Scrape up browned bits, and cook sauce 3 minutes, or until slightly thickened!. Scoop a portion of the sauce over the cooked fish to serve, and serve remaining sauce as a gravy for rice and potatoes!.
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Sweet Chipotle Grilling Sauce --
INGREDIENTS
2 chipotle chilies in adobo sauce
2/3 cup maple syrup
2 cloves garlic, peeled
1 tablespoon soy sauce
DIRECTIONS
Place chilies, maple syrup, garlic, and soy sauce into a blender!. Puree until smooth!.
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Marinade for Steak --
INGREDIENTS
1 cup vegetable oil
1/2 cup soy sauce
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
2 tablespoons Dijon-style prepared mustard
1 onion, sliced
2 cloves garlic, minced
DIRECTIONS
In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic!. Mix together well, and use to marinate your favorite meat!.
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Marinade for Chicken --
INGREDIENTS
1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley
DIRECTIONS
In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice!. Stir in mustard powder, salt, pepper, and parsley!. Use to marinate chicken before cooking as desired!. The longer you marinate, the more flavor it will have!.
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Kabob Marinade --
INGREDIENTS
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer (optional)
DIRECTIONS
In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer!. Mix well, and add your favorite meat!. Seal the bag, and marinate in the refrigerator for 4 to 24 hours!.
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Ginger and Rosemary Pork Marinade --
INGREDIENTS
1/2 cup fresh lime juice
1 1/2 teaspoons crushed dried rosemary
1 1/2 teaspoons ground ginger
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 clove garlic, minced
DIRECTIONS
To make the marinade, stir together the lime juice, rosemary, ginger, black pepper, cayenne pepper, and garlic in a bowl!.
To use the marinade, pour the marinade into a resealable plastic bag, and add up to 1 1/2 pounds of pork!. Seal, and marinate in the refrigerator at least 2 hours, up to 24 hours!.
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Fajita Marinade --
INGREDIENTS
1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
DIRECTIONS
In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring!. Stir in cayenne and black pepper!.
Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight!. Cook as desired!.
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Beer and Brown Sugar Steak Marinade --
INGREDIENTS
2 (16 ounce) beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
DIRECTIONS
Preheat grill for high heat!.
Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish!. In a bowl, mix together beer, teriyaki sauce, and brown sugar!. Pour sauce over steaks, and let sit about 5 minutes!. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes!. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes!.
Remove steaks from marinade!. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes!.
Lightly oil the grill grate!. Grill steaks for 7 minutes per side, or to desired doneness!. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness!.Www@FoodAQ@Com
INGREDIENTS
2/3 cup vegetable oil
1/3 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup steak sauce
1/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
1/2 yellow onion, minced
10 cloves garlic, peeled and minced
DIRECTIONS
In a bowl, whisk together vegetable oil, Worcestershire sauce, soy sauce, steak sauce, water, salt, pepper, onion, and garlic until thoroughly mixed!.
Pierce several holes into meat with a sharp knife, and place in a shallow dish!. Stir marinade once more and slowly pour over meat, smothering the top with the garlic and onions!.
Cover and refrigerate overnight, or up to 36 hours!. Cook as desired!.
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Vinegar Based BBQ Sauce --
INGREDIENTS
1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
DIRECTIONS
In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar!. Mix well and allow ingredients to mesh for about 4 to 8 hours before using!.
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Zesty Barbeque Marinade --
INGREDIENTS
1 cup barbeque sauce
1/2 cup steak sauce
1/2 (12 fluid ounce) can or bottle beer
1/2 cup bourbon whiskey
3 tablespoons Worcestershire sauce
2 tablespoons crushed garlic
2 tablespoons seasoned salt
2 tablespoons ground black pepper
2 tablespoons dried minced onion
1 tablespoon dried basil
1 tablespoon dried oregano
2 tablespoons habanero hot sauce
3 teaspoons curry powder
2 tablespoons red pepper flakes
2 tablespoons brown sugar
DIRECTIONS
In a large bowl, mix together the barbeque sauce, steak sauce, beer, bourbon whiskey, Worcestershire sauce, garlic, seasoned salt, black pepper, dried onion, basil, oregano, habanero hot sauce, curry powder, red pepper flakes, and brown sugar!.
Cover the bottom of a 9x13 inch baking dish with approximately 1/2 the marinade!. Place desired meat in the dish, and cover with remaining mixture!. Cover, and marinate in the refrigerator at least 6 hours before grilling as desired!.
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Teriyaki Sauce and Marinade --
INGREDIENTS
2/3 cup mirin (Japanese sweet rice wine)
1 cup soy sauce
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste
DIRECTIONS
Bring mirin to a boil in a saucepan over high heat!. Reduce heat to medium-low, and simmer for 10 minutes!. Pour in soy sauce, rice vinegar, sesame oil, and sugar!. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes!. Store in a tightly sealed container in the refrigerator!.
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Misti's Chicken Marinade --
INGREDIENTS
2 cups vegetable oil
3/4 cup distilled white vinegar
1/4 cup molasses
2 tablespoons soy sauce
2 tablespoons lemon-pepper seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
DIRECTIONS
Whisk together the oil, vinegar, molasses, soy sauce, lemon-pepper seasoning, garlic powder, and onion powder in a bowl!.
To use, marinate chicken for at least 8 hours before cooking as desired!.
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Portuguese Fresh Tuna (Sauce and Marinade) --
INGREDIENTS
3 tablespoons pimenta moida
1/4 cup cider vinegar
1/2 teaspoon salt
1/3 teaspoon pepper
1 tablespoon garlic powder
2 tablespoons hot paprika
4 large fresh tuna steaks
1/2 cup butter
1 cup olive oil
1/4 cup pimenta moida
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup water
2 tablespoons hot paprika
1/2 teaspoon salt
1/3 teaspoon pepper
1 tablespoon garlic powder
DIRECTIONS
In a large resealable plastic bag, mix 3 tablespoons pimenta moida, 1/4 cup cider vinegar, 1/2 teaspoon salt, 1/3 teaspoon pepper, 1 tablespoon garlic powder, and 2 tablespoons hot paprika!. Place tuna steaks in the bag, seal, and gently shake to coat!. Marinate in the refrigerator 1 1/2 to 3 hours!.
Melt the butter and heat the olive oil in a large, heavy cast iron skillet over medium-high heat!. Discard marinade, and place tuna steaks in the skillet!. Fry 2 1/2 minutes on each side, or until fish is easily flaked with a fork!. Remove from skillet and drain on paper towels!.
Mix 1/4 cup pimenta moida, ketchup, 1/4 cup cider vinegar, water, 2 tablespoons hot paprika, 1/2 teaspoon salt, 1/3 teaspoon pepper, and 1 tablespoon garlic powder into the skillet!. Scrape up browned bits, and cook sauce 3 minutes, or until slightly thickened!. Scoop a portion of the sauce over the cooked fish to serve, and serve remaining sauce as a gravy for rice and potatoes!.
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Sweet Chipotle Grilling Sauce --
INGREDIENTS
2 chipotle chilies in adobo sauce
2/3 cup maple syrup
2 cloves garlic, peeled
1 tablespoon soy sauce
DIRECTIONS
Place chilies, maple syrup, garlic, and soy sauce into a blender!. Puree until smooth!.
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Marinade for Steak --
INGREDIENTS
1 cup vegetable oil
1/2 cup soy sauce
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
1 tablespoon freshly ground black pepper
2 tablespoons Dijon-style prepared mustard
1 onion, sliced
2 cloves garlic, minced
DIRECTIONS
In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic!. Mix together well, and use to marinate your favorite meat!.
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Marinade for Chicken --
INGREDIENTS
1 1/2 cups vegetable oil
3/4 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup red wine vinegar
1/3 cup lemon juice
2 tablespoons dry mustard
1 teaspoon salt
1 tablespoon black pepper
1 1/2 teaspoons finely minced fresh parsley
DIRECTIONS
In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice!. Stir in mustard powder, salt, pepper, and parsley!. Use to marinate chicken before cooking as desired!. The longer you marinate, the more flavor it will have!.
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Kabob Marinade --
INGREDIENTS
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup Worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer (optional)
DIRECTIONS
In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer!. Mix well, and add your favorite meat!. Seal the bag, and marinate in the refrigerator for 4 to 24 hours!.
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Ginger and Rosemary Pork Marinade --
INGREDIENTS
1/2 cup fresh lime juice
1 1/2 teaspoons crushed dried rosemary
1 1/2 teaspoons ground ginger
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 clove garlic, minced
DIRECTIONS
To make the marinade, stir together the lime juice, rosemary, ginger, black pepper, cayenne pepper, and garlic in a bowl!.
To use the marinade, pour the marinade into a resealable plastic bag, and add up to 1 1/2 pounds of pork!. Seal, and marinate in the refrigerator at least 2 hours, up to 24 hours!.
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Fajita Marinade --
INGREDIENTS
1/4 cup lime juice
1/3 cup water
2 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons soy sauce
1 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
DIRECTIONS
In a large resealable plastic bag, mix together the lime juice, water, olive oil, garlic, soy sauce, salt, and liquid smoke flavoring!. Stir in cayenne and black pepper!.
Place desired meat in the marinade, and refrigerate at least 2 hours, or overnight!. Cook as desired!.
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Beer and Brown Sugar Steak Marinade --
INGREDIENTS
2 (16 ounce) beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
DIRECTIONS
Preheat grill for high heat!.
Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish!. In a bowl, mix together beer, teriyaki sauce, and brown sugar!. Pour sauce over steaks, and let sit about 5 minutes!. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes!. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes!.
Remove steaks from marinade!. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes!.
Lightly oil the grill grate!. Grill steaks for 7 minutes per side, or to desired doneness!. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness!.Www@FoodAQ@Com
Marinades are a matter of taste!. Any thing can be used as a marinade!. I have marinaded pork ribs in soda overnight, before grilling!. They turned out great and has turned into a family favorite!. also any salad dressing is good!. Chicken is great marinaded in Russian dressing, then baked!. Jelly such as fig preserves, peaches, or orange also work very well!. Just heat to melt them then toss your meat into a ziploc bag with the melted jelly!.
If you and your family like a flavor, then find try it!. Don't be afraid!. The joys of being a chef and cooking is experimenting and trying new combinations!. Just go for it!.Www@FoodAQ@Com
If you and your family like a flavor, then find try it!. Don't be afraid!. The joys of being a chef and cooking is experimenting and trying new combinations!. Just go for it!.Www@FoodAQ@Com
Here is a great mole-chlie rub for boneless chicken breast:
Marinade:
2 tbs ancho chile powder
1 tbs chile powder
1 1/2 tbs chipotle chile powder
3 tbs cocoa powder
2 tbs kosher salt
1 tsp cayenne pepper
2 tbs mexican oregano
4 cloves garlic chopped
1/4 cup grape seed oil
1 large or 2 small limes
Measure all dry ingredients for the marinade into
a plastic bag!. Seal and shake to mix!. Add grape seed
oil, juice from the lime, and chopped garlic!.
Place chicken breast on cutting board, remove
any fat!. With a small fork, pierce chicken, both
sides about 6 - 8 times per side!. This allows the marinade to penetrate the chicken!. Add Chicken
to marinade!. Refrigerate 1 hour and up to 4 hours!.
30 minutes before you are ready to place on grill,
take chicken out of refrigerator!.
Grill 5 minutes per side!. Place on serving platter,
cover with foil & rest 5 minutes!.Www@FoodAQ@Com
Marinade:
2 tbs ancho chile powder
1 tbs chile powder
1 1/2 tbs chipotle chile powder
3 tbs cocoa powder
2 tbs kosher salt
1 tsp cayenne pepper
2 tbs mexican oregano
4 cloves garlic chopped
1/4 cup grape seed oil
1 large or 2 small limes
Measure all dry ingredients for the marinade into
a plastic bag!. Seal and shake to mix!. Add grape seed
oil, juice from the lime, and chopped garlic!.
Place chicken breast on cutting board, remove
any fat!. With a small fork, pierce chicken, both
sides about 6 - 8 times per side!. This allows the marinade to penetrate the chicken!. Add Chicken
to marinade!. Refrigerate 1 hour and up to 4 hours!.
30 minutes before you are ready to place on grill,
take chicken out of refrigerator!.
Grill 5 minutes per side!. Place on serving platter,
cover with foil & rest 5 minutes!.Www@FoodAQ@Com
1/4 cup wine
For red meats red wine
Chicken, pork and seafood use white wine!. Add your spices and oil to wine
(I use olive oil, 1/2 cup)
3 cloves garlic chopped fine, soy sauce 1/8 cup, grated ginger (1/4 teaspoon) cayenne powder (light dusting for me!.!.!.!. it is hot), sesame seeds, 1/4 teaspoon onion powder!.
Mix wine, oil, spices, and add meat!. Coat, refrigerate, turn about every 30 minutes!. Marinate at least two hours!. I usually use 2 pounds meat to amount of ingredients!. If you are making more meat add more marinade!. Cook till done!. (I have a meat thermometer I rely on for internal temperature!.
I serve with mushrooms, onions, zucchini, broccoli, cauliflower, and cherry or grape tomatoes I also put on the grill with left over marinade!. I use a metal porcelain lined covered pot for the veggies, but you can soak bamboo skewers in wine, put on veggies, brush with marinade and cook tuning every 8 minutes till done!.
Serve with rice!.Www@FoodAQ@Com
For red meats red wine
Chicken, pork and seafood use white wine!. Add your spices and oil to wine
(I use olive oil, 1/2 cup)
3 cloves garlic chopped fine, soy sauce 1/8 cup, grated ginger (1/4 teaspoon) cayenne powder (light dusting for me!.!.!.!. it is hot), sesame seeds, 1/4 teaspoon onion powder!.
Mix wine, oil, spices, and add meat!. Coat, refrigerate, turn about every 30 minutes!. Marinate at least two hours!. I usually use 2 pounds meat to amount of ingredients!. If you are making more meat add more marinade!. Cook till done!. (I have a meat thermometer I rely on for internal temperature!.
I serve with mushrooms, onions, zucchini, broccoli, cauliflower, and cherry or grape tomatoes I also put on the grill with left over marinade!. I use a metal porcelain lined covered pot for the veggies, but you can soak bamboo skewers in wine, put on veggies, brush with marinade and cook tuning every 8 minutes till done!.
Serve with rice!.Www@FoodAQ@Com
for the chicken!.!.!.!.!.(fence post fowl!.!.!.trust me it is FABULOUSLY delioucious!.!.and was created by my sister!.)!.!.!.!.!.!.!.!.
!.4 Servings
Ingredients:
1) 2 stalks celery
2) 1 jalape?o, seeded & deveined
3) 2 cloves garlic
4) ? medium onion
5) ? bunch cilantro
6) ? cup balsamic vinegar
7) ? cup olive oil
8) 2 pounds skinless, boneless, chicken breast
9) 2 cups Masa mix
10) 1 ? cups water
11) 16 ounces canned black beans
12) 2 cups frozen petite sweet peas
Preparation:
a) Blend the first 7 ingredients together on high to create sauce!.
b) Place sauce and chicken in gallon sized self closing bag, and marinate ? hour!.
c) Pre-heat both a barbeque grill and an ungreased griddle!.
d) Grill chicken over medium high heat for four to six minutes per side!.
e) While chicken grills, roll out eight (8) freeform tortillas from the masa mix and water!.
f) Cook tortillas 50 seconds per side on preheated griddle!.
g) Heat peas and beans 2-3 minutes each in microwave!.
To Serve:
? Place two tortillas on each plate!.
? Slice, then fan chicken on tortillas!.
? Spoon 1/8 of beans and peas evenly on each chicken topped tortilla!.Www@FoodAQ@Com
!.4 Servings
Ingredients:
1) 2 stalks celery
2) 1 jalape?o, seeded & deveined
3) 2 cloves garlic
4) ? medium onion
5) ? bunch cilantro
6) ? cup balsamic vinegar
7) ? cup olive oil
8) 2 pounds skinless, boneless, chicken breast
9) 2 cups Masa mix
10) 1 ? cups water
11) 16 ounces canned black beans
12) 2 cups frozen petite sweet peas
Preparation:
a) Blend the first 7 ingredients together on high to create sauce!.
b) Place sauce and chicken in gallon sized self closing bag, and marinate ? hour!.
c) Pre-heat both a barbeque grill and an ungreased griddle!.
d) Grill chicken over medium high heat for four to six minutes per side!.
e) While chicken grills, roll out eight (8) freeform tortillas from the masa mix and water!.
f) Cook tortillas 50 seconds per side on preheated griddle!.
g) Heat peas and beans 2-3 minutes each in microwave!.
To Serve:
? Place two tortillas on each plate!.
? Slice, then fan chicken on tortillas!.
? Spoon 1/8 of beans and peas evenly on each chicken topped tortilla!.Www@FoodAQ@Com
cooking is my favorite hobby!. I have learned that for every 'simple' task you can 'pull off' cheap, there is some product for sale ' expensive'!. MY point is !.!.!. experiment with your own stuff!.
My basics are soy, worsheshire, liquid smoke, hot sauce,garlic,onion, citrus juice, fruits and liquor!. you can make meat very tender with alcohol, too tender sometimes!. I have made blackberry mixes with soy and grape jelly for a sweet venison marinade!.!.!. mustards , itailian dressing !.!.etc!. SKY IS THE LIMIT!.Www@FoodAQ@Com
My basics are soy, worsheshire, liquid smoke, hot sauce,garlic,onion, citrus juice, fruits and liquor!. you can make meat very tender with alcohol, too tender sometimes!. I have made blackberry mixes with soy and grape jelly for a sweet venison marinade!.!.!. mustards , itailian dressing !.!.etc!. SKY IS THE LIMIT!.Www@FoodAQ@Com
Here's a good one for chicken and pork: mix equal amounts of honey, dijon mustard, olive oil and soy sauce!. Enjoy!Www@FoodAQ@Com
You can be creative with staples you have in the pantry!. Try a combination of soy sauce, Worcestershire sauce, and Dijon mustard, for example!.Www@FoodAQ@Com
my favorite for pork is apricot preserves, crown royal and brown sugar!.
for beef i dont marande!. just pepper and garlic
for chicken and shrip I love lime and garlicWww@FoodAQ@Com
for beef i dont marande!. just pepper and garlic
for chicken and shrip I love lime and garlicWww@FoodAQ@Com
Beer and Italian dressing
or
just Italian dressing
In the grocery store they have a lot of marinades!. Look for Lawry's marinades they are the best!.Www@FoodAQ@Com
or
just Italian dressing
In the grocery store they have a lot of marinades!. Look for Lawry's marinades they are the best!.Www@FoodAQ@Com
mrs!.dash makes good liquid marinades actuallyWww@FoodAQ@Com
soy sauce, salt, and pepper!.!. my mom use 7 up for the steak to make it moist!. its good!.Www@FoodAQ@Com
MY COME! hahahahaahahahahahhahWww@FoodAQ@Com