Archive for the ‘Marinades’ Category

Pork Chop Coffee marinade

April 20, 2015

You cannot taste the coffe, but it’s a less asian-y marinade that is not bland – which can be diffifult to find!

  1. Mix marinade in a zip loc bag, and place 4 pork chops in the bag.
  2. Marinade for at least 2 hours, I sometimes even marinade them overnight for more flavor.



Key West Marinade

April 6, 2015

Great for chicken.

3 T soy sauce

1 T honey

1 T vegetable oil 

1 t lime juice

1 t chopped garlic

4 chicken breasts

Beef Kabob Marinade

September 23, 2014

Red or white or yellow onion
Green or any color pepper

1 c vegetable oil
3/4 c soy sauce
1/2 c lemon juice
1/4 c worcestershire sauce
1/4 c dijon mustard
1.5 t ground black pepper
2 minced garlic cloves
1 t meat tenderizer (optional)

Throw all ingredients into a bag, then put on skewers when you’re about to grill. Make sure the meat chunks are small enough so the cooking time is the same for the veggies.


May 10, 2014

Good for beef or pork ribs. Soooo good.

4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt (I used regular salt, all was good)
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper flakes
2 cups of your favorite barbecue sauce (recommended: Sweet Baby Ray)

Preheat oven to 300 degrees.

Peel off tough membrane that covers the bony side of the ribs.

Mix together the sugar and spices to make the rub and apply on all sides.

Lay ribs on two layers of foil, shiny side out and meaty side down.Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal. Bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone. Remove from oven.

Heat broiler. Cut ribs into serving sized portions of 2 or 3 ribs.Arrange on broiler pan, bony side up, brush on sauce. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.

Turn ribs over. Repeat on other side. Alternately, you can grill the ribs on your grill to cook on the sauce.


Teriyaki Marinade

May 6, 2013

makes 3 cups
1 cup soy sauce
1 cup water
3/4 cup white sugar
1/4 cup Worcestershire sauce
3 tablespoons distilled white vinegar
3 tablespoons vegetable oil
1/3 cup dried onion flakes
2 teaspoons garlic powder
1 teaspoon grated fresh ginger


In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila – marinade!


Mole – for real

December 15, 2011

3/4 of a bag of chiles – mix mild and spicy if you want. Reconstituted & stemmed & seeeded (if you want to strain of all the seeds and skin)
1 whole onion
4-5 garlic cloves
2 T bullion cubes
Blend and put in a deep stock pot, bring to a boil and if you feel like an overachiever that day – add already charred onions tomatoes and a couple whole cloves that have been blended as well.

This will be best with pork or chicken. Put the paste onto your meat and cook in slow cooker or the deep stock pot and cook for a while.

From my sisters Latina friend!




Slow Cooker Chicken Rub

July 10, 2011


Prep Time: 1/2

Total Time: 1

  1. 1 In a small bowl, combine the
  2. 2 Remove any giblets from chicken
    and clean chicken.
  3. 3 Rub spice mixture onto the
  4. 4 Place in resealable plastic bag
    and refrigerate overnight. (I usually skip this step because I’m always in a
  5. 5 When ready to cook, put chopped
    onion in bottom of crock pot.
  6. 6 Add chicken. No liquid is
    needed, the chicken will make it’s own juices.
  7. 7 Cook on low 4-8 hours.
  8. 8 Note: I highly recommend a
    pop-up timer in the chicken because some crock pots cook faster/slower than
    others (my crock pot cooks this recipe in 4-5

Read more:


Homemade Caesar Dressing

April 18, 2011

6 cloves garlic
2 anchovy fillets
A pinch of salt
A few grinds of pepper
1/2 lemon juice
2 T mayo
1/2 cup EVOO
1 T Dijon
1 T white vinegar

Directions: blend in a food processor (blender not so good) accept the EVOO and stream that in.


Sriracha Glazed Chicken

March 12, 2011

Sriracha-Glazed Chicken

1/4 cup soy sauce
2 tablespoons plus 1 teaspoon white vinegar
1 tablespoon Sriracha sauce
1 tablespoon sugar
1 1/2 teaspoons grated peeled fresh ginger
1 1/2 teaspoons toasted sesame oil
1 1/2 pounds chicken wings, cut in half at joint (wing tips removed), or drumsticks
Sesame seeds and chopped scallions to top (optional)

In a glass baking dish, whisk together soy sauce, vinegar, Sriracha, sugar, ginger, and toasted sesame oil. Add chicken wings and toss to coat. Marinate 30 minutes, tossing halfway through. Preheat oven to 475°. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through. SERVES 4

per serv: 360 cal; 16 g fat (4 g sat fat); 47 g protein; 4 g carb; 0 g fiber

This recipe is from EVERYDAY FOOD magazine



Salmon Steaks Teriyki

July 6, 2010


1/4 cup soy sauce

2 T brown sugar

2 t chopped/minced garlic

2 t lemon juice

1/2 t asian sesame oil

1/4 t salt

4, 3/4″ to 1″ thick, salmon steaks (8-10 oz. ea)

Directions: Heat grill.  Marinade – combine soy sauce, brown sugar, garlic, lemon juice, sesame oil and salt in a large shallow glass dish.  Add salmon and turn to coat, leave sit 20 minutes.

Arrange salmon on grill and reserve the rest of the marinade.  Grill over medium-hot heat 4 minutes.  Brush with reserved marinade, turn and repeat.