On a whim today I decided to prep 7 of our family's favorite marinades. I typically don't think this far in advance. However, life is very busy right now at our house and I was thinking it would be kind of wonderful if I had the basics of 7 meals ready to go. I had all of the ingredients in my fridge or pantry except for a lime. I already needed to go to the grocery store today. Let's be honest I find myself at the grocery stores most days. Anyway, it only took me 30 minutes to prepare my 7 chosen marinades. How awesome is that? This list includes Asian, Southwestern and Mediterranean cuisines. You can use most of the marinades with your favorite protein choice: steak, chicken, fish, pork, turkey tenderloins, and kabobs. All of the recipes work for 2 pounds of protein.
Let's start off with the easiest one:
- pour 1/2 cup of my absolute most favorite dressing in a ziploc bag
- add 2 pounds of protein and cool it for at least 2 hours in your fridge
- bake it or grill it, it is simply delicious and super easy
- my son says, "it makes the best chicken right Here in my kitchen"
2. Disappearing Pork:
I typically make this recipe with 2 pork tenderloins. You can also use chicken, turkey tenderloins or your favorite fish.
Add protein source to a ziploc bag with marinade. Allow it to cool in your fridge for at least two hours.
- 2 tablespoons garlic infused olive oil
- 1/3 cup fresh orange juice
- 1 tablespoon brown sugar
- 4 teaspoons soy sauce
- 4 teaspoons apple cider vingear
- 2 pinches of dried cloves
- 2 dashes of hot pepper sauce
Once the protein has marinated, add the rub and grill it.
- 2 teaspoons chili powder
- 1 teaspoon pepper
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic
- Instead of Worcestershire sauce in this recipe I use a combination of soy sauce, apple cider vinegar and Sky Valley Sriracha sauce.
- Some patients living with Fructose Malabsorption find that garlic infused olive oil works better for them compared to garlic and regular olive oil.
3. Mouthwatering Marinade:
This marinade pairs well with chicken and pork. I like to serve it with steamed broccoli and steamed rice. I can put a quick, easy and healthy meal on the table in 30 minutes.
- 1/4 cup soy sauce
- 1/4 cup garlic infused olive oil
- 3 tablespoons Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Make this marinade in the morning before you go to work and allow it to work it's magic during the day.
- When we are short on time we use Grain Trust Steamed Rice. We cook a lot of rice in our rice cooker, but I always keep Grain Trust Steamed White Rice in my freezer for times when I need rice in 3 minutes straight from my microwave. Grain Trust, "grains are always: ethically sourced from farmers who earn living wages, organic, naturally gluten-free, and grown without the use of GMO's."
This is Jack and Grace's favorite stir fry recipe. I posted a link to it in our recipe section. It is inspired by Ellie Krieger. The orange juice and the ground red pepper give it a sweet, but spicy kick.
We use this recipe a lot in our family because we adore all foods Southwestern inspired. I use this recipe on chicken, pork, flank steak and fish. Combine it with cilantro lime rice and your favorite Southwestern fixings and you have a quick, easy and healthy dinner that is kid approved.
6. Southwestern Fish Marinade:
This recipe works well with tilapia. After you marinate the fish simply pan fry it for a few minutes per side and you will have the most delectable fish tacos.
- 4 tablespoons garlic infused olive oil
- 3 teaspoons fresh lime juice
- 3 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
7. Smoky and Sweet Marinade:
The coriander in this recipe gives it a nice smoky flavor. The brown sugar caramelizes when it is grilled and adds the perfect amount of sweetness. This is a crowd favorite.
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon ground red pepper
- 1/8 teaspoon ginger
- 1/8 teaspoon coriander