Making your own marinade is an easy and creative way to add flavor to a recipe. You can let the food soak up the marinade for a few hours or even brush it on right before grilling. This is a balsamic and soy sauce-based marinade that works well with many meat and vegetables.
Skip the store-bought dressing and make your own. If you love garlic then you’ll love this dressing.
Turn any roasted or grilled vegetable into a picnic ready cold salad by marinating it for a few hours in this sweet-tart vinaigrette. Stir in your favorite fresh herbs just before serving.
Marinating flank steak is a super easy way to have a quick main course for either weeknights or weekends. Marinate extra and use in a salad for next day lunch or dinner.
This Italian Herb Marinade is wonderful on grilled meat, as a marinade, or dolloped on roasted vegetables. You can even serve it as a salad dressing.
I love this thick mustard marinade. It’s delicious on chicken, and it can be also served as a sauce over plain grilled food. I’m grilling this weekend and will be marinating chicken breasts in this fabulous marinade.
Summer is here and July 4th is right around the corner, which means grilling heaven. Grilling season calls for a reliable All-Purpose Marinade. This marinade is perfect for skirt or flank steak, but also works for chicken or pork.
Marinade Medley
I never purchase store bought marinade. I always make my own. Here are three easy marinades that will improve any meat dish.
Jerk Marinade
INGREDIENTS
1/4 Cup Unsweetened Pineapple Juice
2 Tablespoons Olive Oil
1 Tablespoon Jamaican Jerk Seasoning
1 Tablespoon Minced Garlic
1/4 Teaspoon Kosher Salt
In a small-size bowl stir together pineapple juice, olive oil, jerk seasoning, garlic and kosher salt. Use for poultry, beef, pork or fish.
Sweet Chili Marinade
INGREDIENTS
1/2 Cup Asian Chili Sauce (Sriracha Sauce)
1/4 Cup Rice Vinegar
1 Tablespoon Chopped Green Onion
1 Teaspoon Ground Ginger
1 Teaspoon Crushed Red Pepper
1/4 Teaspoon Kosher Salt
In a small-size bowl stir together Asian chili sauce, rice vinegar, green onions, ginger, red pepper, and kosher salt. Use for poultry, beef, pork or fish.
Mexican Marinade
INGREDIENTS
1/4 Cup Red Wine Vinegar
2 Tablespoons Olive Oil
1 Tablespoon Minced Garlic
1 1/2 Teaspoons Crushed Dried Oregano
1 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Kosher Salt
In a small-size bowl stir together red wine vinegar, olive oil, garlic, oregano, chili powder, cumin, and kosher salt. Use for poultry, beef, pork or fish.
© Victoria Hart Glavin
Easy Sauces & Dressings
Here are easy sauces and dressings to make with ingredients that most likely you have in your fridge and pantry.
Ketchup Sauces:
Cocktail Sauce
2 Parts Ketchup
1 Part Prepared Horseradish
Squeeze of Lemon
Barbeque Sauce
2 Parts Ketchup
1 Part Cider Vinegar
1 Part Mustard
1 Part Brown Sugar
Kosher Salt
Freshly Ground Pepper
Special Sauce
2 Parts Ketchup
2 Parts Mayonnaise
1 Part Pickle Relish
Mustard Dressings & Marinade:
Potato Salad Dressing
1 Part Mustard
2 Parts Cider Vinegar
2 Parts Olive Oil
Dill
Kosher Salt
Freshly Ground Pepper
Herb Vinaigrette
1 Part Mustard
3 Parts Olive Oil
2 Parts Vinegar
Kosher Salt
Freshly Ground Pepper
Tarragon
Dill
Basil
Oregano
Honey Mustard Marinade
1 Part Mustard
2 Parts Honey
2 Parts Vinegar
2 Parts Olive Oil
Mayonnaise Dressings & Dip:
Coleslaw Dressing
2 Parts Mayonnaise
1 Part Cider Vinegar
Pinch of Sugar
Freshly Ground Pepper
Celery Salt
Caesar Dressing
2 Parts Mayonnaise
1 Part Dijon Mustard
1 Part Worcestershire Sauce
1 Part Lemon Juice
Grated Parmesan Cheese
Wasabi Mayonnaise
3 Parts Mayonnaise
2 Parts Prepared Wasabi Paste
1 Part Lemon Juice
Delicious Grilled Steak
Memorial Day is almost here. Time to get your grill on!
INGREDIENTS
1/2 Cup of Your Favorite Steak Sauce
1/2 Cup Balsamic Vinaigrette Dressing
4 Cloves Minced Garlic
1 Teaspoon Dried Oregano
2 Medium Size Rib Eye Steaks
In a medium size bowl mix together the steak sauce, balsamic dressing, garlic and oregano. Place the steaks into a ziplock bag. Pour 3/4 cup of the mixture into the ziplock bag and all over the steaks. Set aside 1/4 cup of the mixture. Seal up the ziplock bag and place into the fridge for about an hour. Preheat your grill to medium high. Remove the steaks from the fridge and drain the marinade. Throw away the marinade. Place the steaks onto the hot grill and cook for 4 to 5 minutes on each side for medium doneness. Less cooking time for rarer; more cooking time for well done. Remove from the grill and place onto a serving platter. Drizzle the steaks with the reserved 1/4 cup marinade mixture. Serves 4
