Category Archives: marinade

Tequila Chicken

Tequila Lime Orangey Chicken! yum. I love this marinade , it’s full of citrus , spicy and savory. Almost everyone has a bottle of Tequila in the pantry right? I do and I can’t remember the last time I drank it, but I do cook with it. I used gold tequila , but didn’t use a very expensive brand. Be careful with the jalapeno, use gloves. I sometimes leave a few seeds because we like it hot, but remove all seeds if you don’t like it very spicy. This marinade packs a lot of flavor. I always let it marinade overnight. It’s an easy recipe and I make it on the grill mostly in the summer, delicious cold as well used in salad the next day if you have any left over. Original recipe calls for 2 lbs. of chicken, I use the thinner chicken cutlets because I prefer them. Use whatever you like. This marinade is also delicious on chicken on the bone, just use a chicken cut up in 8’s.  I use a plastic bag to marinate the chicken in fridge. Right before grilling, I put chicken on a plate and lightly sprinkle with kosher salt and a little freshly ground black pepper, this is important because the chicken needs the salt and pepper.  The original recipe comes from The Barefoot Contessa but I’ve taken liberties with it, thanks again to Ina. I also think that this would be awesome cut in strips and served with salsa , guacamole and some soft tortillas.

Ingredients:

1/2 cup tequila ( I use gold , but use what you have in the house)

1 cup freshly squeezed lime juice ( about 5 -6 limes)

1/2 cup freshly squeezed orange juice ( 1 – 2 depending on the size of orange, get 2 in the event you need more)

1 tablespoon chili powder

1 tablespoon minced fresh jalapeno ( seeded)

1 tablespoon minced fresh garlic ( app. 3 cloves)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 lbs . chicken cutlets ( I used boneless, skinless) thin cutlets. You can use whatever you like

Directions:

Combine the tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt and pepper in a large bowl. I used my mini chopper for jalapeno and garlic. Pour over chicken breasts and refrigerate overnight. As I said I put all ingredients in a large hefty ziploc bag.

Heat grill, and spray or brush rack with oil to prevent sticking ( which I always do) Grill the chicken for about 4 minutes on each side ( depending on what kind of chicken you are using) they should have nice marks and be browned. Turn the chicken and cook other side for the same. Remove from grill to a plate. Cover tightly with foil, and allow to rest for a couple of minutes.

Marinated Flank Steak

I was having some people over for dinner and I like Flank Steak because you cut it up into thin slices and everyone gets a little bit without feeling like they ate a ton of meat. It cooks up on the grill super fast– about 5 minutes on each side. And it is awesome when used in fajitas!!!

This is what I did. Here are some pics from that night.

Ingredients:

3 lb. Flank Steak

1/2 cup vegetable oil

1/3 cup soy sauce

1/4 cup red wine vinegar

2 Tablespoons Fresh Lemon Juice –app. 1 large lemon

1 1/2 Tablespoons Worcestershire sauce

1 Tablespoon Dijon Mustard

2 cloves garlic–minced

1/2 teaspoon ground black pepper

Directions:

in a medium sized bowl, mix all the above ingredients. Pour marinade over the steak, turning meat to coat thoroughly. Cover and refrigerate at least 6 hours but I did it overnight till dinner the next day.

Pre heat your grill and turn to medium high heat.

I like to oil the grates and spray with Pam spray. Place steaks on the grill and discard the marinade .

Grill depending on the thickness of your flank steak app. 5 minutes each side.

Enjoy!

 

Bree’s Slow Cooked Skirt Steaks

Skirt Steak and Brody Birthday 004Skirt Steak and Brody Birthday 006I originally posted this recipe back in January of 2013 and it has gone on to be a staple in not only my house (one of Joel’s all time favs) but so many friends and family have added this wonderful and easy recipe to their menus.  It really is an easy recipe and it frees up your oven for other things you may want to cook making it a perfect addition to Holiday and Party meals.

This is how it started , my friend Karyn was raving about this simple but awesome recipe after she stayed at her Son and Daughter in Law’s house . I knew I had to make it, just sounded so good. I am always looking for new ways to use my slow cooker and Joel loves skirt steaks, so this was a win win. There are certain people in your life you just trust when it comes to food, Karyn is definitely one of them. I spoke to Bree and she said she never measures it out but was able to give me some guidelines. Now that I’ve made it for myself I get it, and it really couldn’t be easier. Sometimes the simplest recipes are the best . Again Thanks to Bree for your back and forth emails and mostly for your recipe. I love it when the young cooks turn me on to new recipes! Keep ’em coming. Joel absolutely loved it!!!!  I served with roasted cauliflower and brown rice, but you know he didn’t touch the cauliflower which was so delicious.

* I used 1.39 lbs. of meat for the 2 of us and there wasn’t a single morsel left. Increase all ingredients as you need them.

Ingredients:

*this should be good for 3 people

2 lbs. of skirt steak

Soy Vay Veri Veri Teriyaki

1 Orange ( app. 1/2 cup of fresh orange juice) if no fresh available use concentrate

Kosher Salt and Freshly Ground Black Pepper

Directions:

I pat my meat dry with paper towels, then I salt and pepper both sides. I lightly sprinkled because of the sauce which contains salt. I sprayed my slow cooker with Pam to make clean up easier on Joel. Placed steak in slow cooker, covered with enough Soy Vay just to cover , as Bree told me it doesn’t need to swim in it just to cover. Added fresh OJ, moved steak around a bit to mix up all ingredients, turned on slow cooker for 6 hours on low! Awesome! Thanks so much to Bree for sharing this recipe.

Bree’s Slow Cooked Skirt Steaks

Skirt Steak and Brody Birthday 004Skirt Steak and Brody Birthday 006Skirt Steak 014My friend Karyn was raving about this simple but awesome recipe after she stayed at her Son and Daughter in Law’s house . I knew I had to make it, just sounded so good. I am always looking for new ways to use my slow cooker and Joel loves skirt steaks, so this was a win win. There are certain people in your life you just trust when it comes to food, Karyn is definitely one of them. I spoke to Bree and she said she never measures it out but was able to give me some guidelines. Now that I’ve made it for myself I get it, and it really couldn’t be easier. Sometimes the simplest recipes are the best . Again Thanks to Bree for your back and forth emails and mostly for your recipe. I love it when the young cooks turn me on to new recipes! Keep ’em coming. Joel absolutely loved it!!!!  I served with roasted cauliflower and brown rice, but you know he didn’t touch the cauliflower which was so delicious.

* I used 1.39 lbs. of meat for the 2 of us and there wasn’t a single morsel left. Increase all ingredients as you need them.

Ingredients:

*this should be good for 3 people

2 lbs. of skirt steak

Soy Vay Veri Veri Teriyaki

1 Orange ( app. 1/2 cup of fresh orange juice) if no fresh available use concentrate

Kosher Salt and Freshly Ground Black Pepper

Directions:

I pat my meat dry with paper towels, then I salt and pepper both sides. I lightly sprinkled because of the sauce which contains salt. I sprayed my slow cooker with Pam to make clean up easier on Joel. Placed steak in slow cooker, covered with enough Soy Vay just to cover , as Bree told me it doesn’t need to swim in it just to cover. Added fresh OJ, moved steak around a bit to mix up all ingredients, turned on slow cooker for 6 hours on low! Awesome! Thanks so much to Bree for sharing this recipe.

Salmon with Maple Glaze and Pineapple Salsa on the Side

Here’s another Salmon recipe for you. Originally from Paula Deen but with no butter this time around! The pineapple salsa was awesome served alongside with basmati rice. The glaze is simple and most of us have ingredients in the house.   I grilled the salmon in a basket and it came out amazingly delicious.  One piece got a little more charred than the other one, and I ate that piece ( picture with the spinach) it was really just the skin that got burnt.  If you’re brave you can put it right on the grill (just make sure your grill is well-oiled). You can marinate this overnight if you like, or just for a few hours if time doesn’t allow. I also served alongside some garlic sauteed spinach, which of course I alone ate because Joel absolutely will not eat spinach.

Ingredients: 

4 (6 ounce ) salmon fillets

1 tablespoon maple syrup

1 tablespoon teriyaki or soy sauce

1 tablespoon pineapple juice (juice from fresh pineapple )

1 teaspoon fresh ginger, minced

1 clove garlic, minced

Directions:

In a ziploc plastic bag place salmon fillets and pour marinade right over, squish around a bit and make sure it surrounds the fish.

Pineapple Salsa:

1 medium size ripe tomato, chopped into small cubes

1/4 cup chopped red bell pepper

2 pickled jalapeno pepper slices (right out of the jar; no gloves required), finely chopped. (If you don’t like jalapeno just omit.) I didn’t even chop them, it’s entirely up to you, and I also put in more jalapeno.

1/2 cup pineapple chunks, fresh or canned. (I used fresh, and used the little bit of juice from them for marinade.)

1 teaspoon kosher salt

1 tablespoon sugar

Directions:

Place all ingredients in a small saucepan. Simmer over low heat for about 5 minutes. Cool it down, refrigerate for a few hours,  and serve with salmon.  I served with Basmati Rice and garlic sauteed spinach. Perfect!

Tequila Chicken

Tequila Lime Orangey Chicken! yum. I love this marinade , it’s full of citrus , spicy and savory. Almost everyone has a bottle of Tequila in the pantry right? I do and I can’t remember the last time I drank it, but I do cook with it. I used gold tequila , but didn’t use a very expensive brand. Be careful with the jalapeno, use gloves. I sometimes leave a few seeds because we like it hot, but remove all seeds if you don’t like it very spicy. This marinade packs a lot of flavor. I always let it marinade overnight. It’s an easy recipe and I make it on the grill mostly in the summer, delicious cold as well used in salad the next day if you have any left over. Original recipe calls for 2 lbs. of chicken, I use the thinner chicken cutlets because I prefer them. Use whatever you like. This marinade is also delicious on chicken on the bone, just use a chicken cut up in 8’s.  I use a plastic bag to marinate the chicken in fridge. Right before grilling, I put chicken on a plate and lightly sprinkle with kosher salt and a little freshly ground black pepper, this is important because the chicken needs the salt and pepper.  The original recipe comes from The Barefoot Contessa but I’ve taken liberties with it, thanks again to Ina. I also think that this would be awesome cut in strips and served with salsa , guacamole and some soft tortillas.

Ingredients:

1/2 cup tequila ( I use gold , but use what you have in the house)

1 cup freshly squeezed lime juice ( about 5 -6 limes)

1/2 cup freshly squeezed orange juice ( 1 – 2 depending on the size of orange, get 2 in the event you need more)

1 tablespoon chili powder

1 tablespoon minced fresh jalapeno ( seeded)

1 tablespoon minced fresh garlic ( app. 3 cloves)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 lbs . chicken cutlets ( I used boneless, skinless) thin cutlets. You can use whatever you like

Directions:

Combine the tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt and pepper in a large bowl. I used my mini chopper for jalapeno and garlic. Pour over chicken breasts and refrigerate overnight. As I said I put all ingredients in a large hefty ziploc bag.

Heat grill, and spray or brush rack with oil to prevent sticking ( which I always do) Grill the chicken for about 4 minutes on each side ( depending on what kind of chicken you are using) they should have nice marks and be browned. Turn the chicken and cook other side for the same. Remove from grill to a plate. Cover tightly with foil, and allow to rest for a couple of minutes.

Flank Steak with Cola (Soda)

Seems a little crazy to dump a cup of Cola on your steak but here you go. I have had this recipe for a while and I guess all the stuff in that Coke works magic on your steak. I use regular Cola Soda ( not diet) and this marinade will tenderize your flank steak or london broil. Marinate overnight, it’s best.  This recipe was in Living magazine and it looked good and it was!

Ingredients:

1 cup cola ( any kind will do, just not diet)

1/4 cup red-wine vinegar

1/2 white/yellow onion , grated

1 1/2 tablespoons garlic, chopped ( app. 3 garlic cloves)

Kosher Salt and Freshly Ground Black Pepper

1/4 cup safflower oil

1 Flank Steak or London Broil

Directions:

Combine cola, vinegar, onion , garlic, 1 teaspoon pepper, and the oil in a bowl. Place steak in a large plastic bag. ( Hefty Ziploc are the best) Pour the marinade over the steak.  Seal bag, press extra air out of bag. Refrigerate overnight. You might want to reserve a little bit of the marinade in a seperate container. When you take steak out the next day , you can brush it with remaining marinade after you grill for extra flavor.

Let steak stand at room temperature for at least an hour or so before you’re going to cook. Remove steak from bag, and discard the bag and marinade. Brush off any and all remaining onion and garlic from steak, or else it will just burn on grill. Season with kosher salt and freshly ground black pepper right before grilling, I am pretty liberal with the s and p.

Preheat grill to medium high, and I spray grill with Pam grill spray. If no spray , oil the grates . Grill Steak for probably 10 minutes per side for medium. All grills are different and you’ll have to see for yourself how long. Transfer steak to a cutting board and let it rest for a bit. I put foil over it, this steak is good even when it sits for a while and pretty good cold the next day on a salad.

Chicken Pesto

 

Pesto after being frozen

photophoto (3)

Chicken Pesto fresh off the grill

A few weeks ago I made some fresh Pesto Sauce for Pasta, I successfully froze the remainder with a thin coating of oil. It came out of the freezer perfectly and I used it as a marinade for some chicken cutlets and it turned out to be so delicious that it is one of my new favorite ways to cook chicken this summer. I love Pesto made with fresh basil, cheese, butter and all those good ingredients why not use it on the chicken? Give it a try, make some pesto and use it for a marinade for chicken and for pasta. And remember if you’re freezing it just put a thin coat of olive oil on top, when it defrosts the oil just seeps into the pesto without disturbing it at all.

I am going to re-post my recipe from my BFF Susan, it is her recipe for Pesto which I still think is the best tasting pesto. It’s creamy and tasty and never fails me. For my dinner party I used 4 lbs. of cutlets , but when I made it for just us, I used 1 lb. which is enough for 3 people.

Ingredients:

Thin chicken cutlets , I prefer the thin kind for this but if you prefer the thicker ones, it’s fine.  How much chicken you will use depends on how many people. The recipe for pesto will yield enough for a lot of chicken ( I used 4 lbs. of cutlets) I marinated my chicken for my party for most of the day. At least 6 hours in refrigerator and took it out an hour before I cooked it, you never want to cook cold meat right out of the fridge plus the marinade needs to come to room temperature. I used plastic bags to marinade the chicken. I love those hefty ziploc bags, they’re the best for this. 2 large bags held 2 lbs. each. When I take it out of baggies, I place in a large baking sheet and sprinkle ever so lightly with a little kosher salt.  It is listed on my blog as Yummy Pesto, if you want to look up original recipe.

I cooked the chicken on the outside grill and it was really delicious, just 3-4 minutes per side, these were thin cutlets and you don’t want to over cook them.

Pesto Sauce:

2 cups fresh basil

1/2 cup Romano Cheese ( grated)

1/2 cup Parmesan Cheese ( grated)

1/2 cup Pignolli Nuts ( and as I’ve discovered Walnuts work just as well)

1 cup Extra Virgin Olive Oil

1 – 3 tablespoons unsalted butter

4 cloves garlic

Freshly Ground Black Pepper ( a few grinds)

Put all ingredients into the food processor except for the olive oil, slowly add that through the top as it starts to mix. Voila! Perfection! a few minutes later you have this delicious Pesto, perfect for Pasta and perfect as a marinade.

Peach Bar-B-Q Sauce

peach BBQ sauce on chicken with rice on the side

 Peaches are still in season and they are so delish that I am always trying to find ways to use them so they don’t go bad. It just kills me to throw them away. This recipe solves the dilemma of peaches going bad. It is quite good on chicken or ribs. I happen to have used it on chicken. I got it from Gwyneth Paltrow’s new cookbook. I made it a tad more spicy for us but you can adjust the heat to your liking. It’s pretty easy. Thanks, Gwyneth. 

INGREDIENTS:

I used 2 nice sized peaches (approx. 1 cup), peeled and cut into small cubes

1/2 cup ketchup

Juice from 1 average lemon (approx. 2 tablespoons)

2 cloves of garlic, minced

1 1/2 teaspoon Adobo sauce from canned chipotle chiles in Adobo (I used a lot more than this. Adjust to you liking. They are sold in a can and usually available in the supermarket in the Mexican food section. Gwyneth suggests soy sauce if you don’t want the heat.)

Kosher salt and freshly ground black pepper

4 boneless chicken breasts (I use organic)

DIRECTIONS:

Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil. Reduce the heat to low and simmer until peaches are very soft (about 15 minutes). Remove from heat and let the sauce cool off. Pour peach mixture into a blender and puree until smooth. Taste for salt and pepper. Place 1/2 the sauce in a medium-sized bowl and add the chicken. Turn to coat well. Let marinate at room temp for about 20 minutes or so, or cover and chill for up to 8 hours. Cover and refrigerate the remaining sauce (you will use this for cooking later), leaving a little left over on the side if you would like to serve with it.

Prepare grill on high heat. Grill chicken until almost cooked through (about five minutes per side). Using a silicon brush, brush the remaining marinade on both sides of chicken while on the grill. Continue grilling until done–glazed and cooked through (about 3 minutes more per side). I had to cut into the chicken to check that it was cooked through (I used pretty thick pieces). Just slice crosswise and serve with extra sauce on the side. I served over rice and with cold corn soup.

chicken breasts marinating in peach BBQ sauce