Unbelievable Chicken Marinade

This unusual combination of common ingredients is fabulous!  Everyone who tastes it asks me to share the recipe.  You will love it, and the many compliments you get – I promise!  Prep time:  approx.  15 min  Cook time:  approx 20 min.  Ready in:  approx 9 hours  Makes 6 servings

• ¼ cup cider vinegar
• 3 tbsp whole grain mustard
• 3 cloves garlic, peeled and minced
• 1 lime, juiced
• ½ lemon, juiced
• ½ cup brown sugar
• 1½ tsp salt
• 6 tbsp olive oil
• ground black pepper to taste
• 6 boneless, skinless chicken breast halves

1. In a large, nonreactive container, thoroughly mix cider vinegar, whole grain mustard, garlic, lime juice, lemon juice, brown sugar, and salt.  Whisk in olive oil and pepper.  Place chicken in the mixture.  Cover, and marinate chicken in the refrigerator 8 hours, or overnight.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Place chicken on the prepared grill, and cook 10 minutes per side, until no longer pink and juices run clear.  Discard remaining marinade

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Snapple Iced Tea

• 2 qt (8 cups) water
• 2 Lipton tea bags (standard size)
• 3/4 cup granulated sugar
• 1/3 cup lemon juice (I usually use fresh squeezed, but bottle works ok too)

1. Bring water to a rapid boil in a large saucepan.
2. Turn off heat, add tea bags, coer saucepan and let the tea steep for 1 to 2 hours.
3. Pour the sugar into a 2 quart pitcher, and then add the tea.  The tea will still be warm, so the sugar will dissolve easily.
4. Add the lemon juice.  Chill

Makes 2 quarts.

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Aromatic Dry Spice Blend

Uses:

• Dry rub for meat and poultry
• Seasoning for roasted vegetables
• Flavoring for spice buter to brighten up baked potatoes, sweet potatoes, corn on the cob, summer squash, poached fish….

About ¼ cup

• 1 tbsp chili powder
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp salt
• 1 tsp sugar
• ½ tsp ground cinnamon

In a small bowl, combine all ingredients.  Blend well, transfer to a jar and close tightly.  Keeps indefinitely in a cool, dry place.

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Barbeque Rub

Sandy~Bettyinthekitchen

2 cups sugar (I use superfine)

¼ cup paprika

2 tsp chili powder

½ tsp cayenne pepper

½ cup salt

2 tsp black pepper

1 tsp garlic powder

Combine al ingredients and use as a rub for any barbeque meat.  Yields about 3 cups.

Sandy’s notes:  Rub this into chicken, ribs, fish or porkchops before grilling, broiling or panfrying.  I sprinkle it on beef brisket and cook in the crockpot all day…  OK, this rates at the very top for my favorite seasoning!

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Easiest Teriyaki Marinade Ever

SUBMITTED BY: Joanne      PHOTO BY: COOT226

“This fabulous, quick and easy teriyaki marinade is great for all meat types and kabobs. It works especially well with pork chops. The longer the meat marinates, the better it will taste!”

PREP TIME	10 Min
READY IN	2 Hrs 10 Min

SERVINGS & SCALING

Original recipe yield: 1 cup

US METRIC      About  scaling  and  conversions

INGREDIENTS

• 1/3 cup water
• 1/3 cup brown sugar
• 1/3 cup soy sauce
• 1 teaspoon crushed garlic
• 1/2 teaspoon ground cinnamon

READ REVIEWS (113)

DIRECTIONS

1. In a medium bowl, mix water, brown sugar, soy sauce, garlic, and cinnamon. Place desired meat in the mixture. Cover, and marinate in the refrigerator at least 2 hours before grilling as desired.

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Copycat Lipton’s Onion Soup Mix

This is an incredibly good clone of the real thing.

3/4 cup instant minced onion

1/3 cup beef boullion powder

4 tsp onion powder

¼ tsp crushed celery seeds

1/4 tsp sugar

4 servings ~ 19 tbsp

Combine all ingredients and store in an airtight container.  About 5 tbsp of mix are equal to 11¼ oz pkg.  To make onion dip:  Mix 5 tbsp with one pint of sour cream.

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Basic Pan Gravy

2 tbsp butter

2 tbspchopped shallot or onion

4 mushrooms, crimini or button, finely chopped, optional

2 tbsp all-purpose flour, a handfull

1 cup beef, chicken or vegetable stock

Combine marinade ingredients in the bottom of a shallow dish.  Season meat of choice with salt and pepper and set meat into marinade and turn to coat.  Allow meat to hangout 10 minutes.

Heat a nonstick skillet over medium high heat.  Add marinated meat to the pan and cook 5 or 6 minutes on each side.  Remove meat from the pan to a warm platter.  Add butter to the skillet, chopped shallot or onion and mushroom bits (optional) then saute for 3 mintues over moderate heat.  Add flour to the pan and cook for 2 minutes, stirring constantly.  Whisk in stock and reduce for another minute.  Pour gravy over the meat and serve.

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Basic Marinade

Rachel Ray

3 tbsp red wine vinegar

1/3 cup extra-virgin olive oil

2 cloves garlic, chopped

¼ to ½ tsp crushed red pepper flakes

1 tbsp chopped fresh thyme leaves, a few sprigs

1 tbsp chopped parsley leaves, half of a palm full

One recipe will cover:

4 – 6 (1″ thick) beef tournedos (filet steaks), 6 oz each

4 strip steaks, 12 oz each

4 pcs. boneless skinless chicken breast, 6 – 8 oz each

4 center cut pork lin chops, 8 oz each, 1″ thick

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Worcestshire – Teriyaki Marinade

Combine ½ cup Lea & Perrins Worcestershire Sauce, ¼ cup white wine vinegar, 3 tbsp. hone, 2 tbsp. each oil and soy sauce and ¼ tsp. ground ginger.  Reserve ¼ cup marinade; refrigerate.  Marinate 1½ lbs. beef cubes in refrigerator 3 to 24 hours.  Remove beef; discard marinade.  Arrange on skewers with vegetables.  Grill or broil, brushing with reserved marinade, until don.  Makes 1 cup marinade.

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Guacamole

SUBMITTED BY: Bob Cody      PHOTO BY: Allrecipes

“You can make this avocado salad smooth or chunky depending on your tastes.”

PREP TIME	10 Min
READY IN	10 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

US METRIC      About  scaling  and  conversions

INGREDIENTS

• 3 avocados – peeled, pitted, and mashed
• 1 lime, juiced
• 1 teaspoon salt
• 1/2 cup diced onion
• 3 tablespoons chopped fresh cilantro
• 2 roma (plum) tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional)

READ REVIEWS (668)

DIRECTIONS

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

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