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5/7/08 1:22 A

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Mustard - Vinegar Marinade

It works well on pork and poultry.
INGREDIENTS:

* 1/3 cup Dijon mustard
* 1/4 cup olive oil
* 1/4 cup white vinegar
* 1 tablespoon dry sage
* 1 tablespoon dry bay leaves
* 1 clove garlic, crushed

PREPARATION:
Mix mustard and vinegar. Add garlic, sage and bay leaves. Mix while adding oil. Store in refrigerator in air tight container.


Edit
I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
(1890-1976)
-----------------------


Sour Cream Chicken Marinade

INGREDIENTS:

* 1/2 cup sour cream
* 1/4 cup wine vinegar
* 2 teaspoons mustard
* 1/2 teaspoon celery salt
* 1/4 teaspoon lemon juice
* dash ground black pepper

PREPARATION:
Combine lemon juice, mustard and black pepper. Brush over chicken. In a small bowl combine sour cream, wine vinegar and celery salt. Pour marinade over chicken. Cover and place in refrigerator for 6-8 hours.
Grill as desired.



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Sesame Marinade

INGREDIENTS:

* 1/4 cup vegetable oil
* 1/4 cup sesame oil
* 1/4 cup soy sauce
* 2 tablespoons lemon juice
* 2 tablespoons fresh grated ginger
* 1 clove garlic, minced

PREPARATION:
Combine all ingredients and mix well. Use this marinade for about 3 to 5 hours.



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Jalapeno Garlic Marinade

INGREDIENTS:

* 1 1/2 cups water
* 1 cup red wine vinegar
* 4 medium jalapeņos
* 3 cloves garlic, peeled
* 2 teaspoons salt
* 1 teaspoon oregano
* 1 teaspoon cumin
* 1 teaspoon ground red chile
* 1/2 teaspoon pepper

PREPARATION:
Place jalapeņos and garlic in a blender. Grind to a pulp. Add remaining ingredients and continue blending. Allow meats for marinate for about 2 to 4 hours.



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Moroccan Marinade

Allow meat to marinate for about 6 hours, poultry and fish should marinate for 2 hours.

INGREDIENTS:

* 1/2 cup olive oil
* 1/2 cup of finely diced onion
* juice of 2 lemons
* 5 cloves of garlic, minced
* 1 tablespoon fresh chopped cilantro
* 3 teaspoons ground cumin
* 2 teaspoons crumbled bay leaves
* 2 teaspoons paprika
* 1/2 teaspoon ground turmeric

PREPARATION:
Combine all ingredients. Mix well and store, refrigerated, in an air tight container.



-----------------------


Oriental Marinade

INGREDIENTS:

* 4 green onions, sliced
* 1 cup soy sauce
* 3 tablespoon sesame oil
* 1 tablespoon sugar (splenda)
* 1 tablespoon fresh ginger, chopped
* 4 cloves garlic, minced

PREPARATION:
Combine all ingredients and mix well until sugar is dissolved.

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Cilantro Dijon Marinade

INGREDIENTS:

* 1/4 cup fresh cilantro leaves, chopped
* grated zest of 1/2 a lemon
* 2 tablespoons balsamic vinegar
* 2 tablespoons olive oil
* 2 roasted garlic cloves
* 1 tablespoon Dijon mustard
* 1 teaspoon kosher salt
* 1/2 teaspoon black pepper

PREPARATION:
Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours.


-----------------------


yogurt and Garlic Marinade

INGREDIENTS:

* 1 1/2 cups plain ff yogurt
* 3 cloves garlic, minced
* 1/4 cup fresh parsley, chopped finely (2 tablespoons dried)
* 1/4 cup fresh basil, chopped finely (2 tablespoons dried)
* 3 tablespoons Dijon style mustard
* 2 tablespoons fresh thyme, chopped finely (1 tablespoons dried)
* 2 tablespoons fresh tarragon, chopped finely (1 tablespoons dried)
* salt and pepper to taste

PREPARATION:
Combine all ingredients. Store in the refrigerator in an airtight container. A great marinade for chicken, lamb and shish kebabs.


-----------------------


Mesquite Nutmeg Beef Marinade

INGREDIENTS:

* 1/3 cup soy sauce
* 1/2 teaspoon nutmeg, ground
* 1/2 teaspoon black pepper, ground
* 1/2 teaspoon garlic powder
* 1/2 teaspoon cayenne pepper, ground
* 1 tablespoon sugar (splenda)
* 1/2 teaspoon liquid smoke mesquite flavoring (or add mesquite wood chips to grill)

PREPARATION:
Mix all ingredients together. Enough for a 1 pound steak.

-----------------------


Java marinade

INGREDIENTS:

* 1 cup strong coffee
* 3/4 cup brown sugar (splenda sub or sf maple syrup)
* 1/2 cup cider vinegar
* 1/4 cup chopped onion
* 1 tablespoon olive oil
* 1 teaspoon dry mustard
* 1 teaspoon ground black pepper

PREPARATION:
Combine all ingredients. Store in a glass container in the refrigerator. Great on all meats.


-----------------------


Mexican Marinade


INGREDIENTS:

* 1/3 cup cider vinegar
* 1/3 cup white vinegar
* 1/3 cup olive oil
* 1/3 cup fresh cilantro, chopped
* 6 cloves garlic, minced
* juice of 1 lime
* 2 tablespoons cumin
* 1 tablespoon black peppercorns
* 1 tablespoon dried oregano
* 1 teaspoon salt

PREPARATION:
Combine all ingredients and mix well. This marinade works best if it is made a day in advance so the flavors can blend. Marinate beef, lamb and pork for about 6 hours, poultry for 4 hours and fish for 1 hour.


-----------------------


Lemon Wine Marinade

INGREDIENTS:

* 1/4 cup olive oil
* 1/4 cup white wine
* 2 tablespoons fresh lemon juice
* 2 tablespoons brown sugar (Splenda sub or sf maple syrup)
* 1 tablespoon fresh thyme
* 1 tablespoon fresh rosemary
* 2 cloves garlic, minced
* 2 teaspoons lemon rind

PREPARATION:
Combine all ingredients until mixed well. Use right away or place in airtight container and store in refrigerator for up to two weeks.


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Pork Chops or Tenderloin Marinade

INGREDIENTS:

* 1/2 cup peanut oil
* 1/3 cup soy sauce
* 1/4 cup balsamic vinegar
* 2 tablespoons Worcestershire sauce
* 1 teaspoon liquid hickory smoke
* 1 teaspoon garlic power or 3 cloves fresh pressed
* 1 teaspoon ground black pepper
* 1/4 cup parsley flakes

PREPARATION:
Marinade pork chops or tenderloin in a Zip-Top bag for at least 4 hours, shaking often. One can also freeze bags of pork chops, marinade and all. They will last up to six months in the freezer if you burp all of the air out of the Zip-Top first.



-----------------------






I replace the brown sugar with brown sugar twin or te splenda brown sugar

Ingredients:
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar

Directions:
In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

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Jerk Spice


8 chillies, stems removed
1 onion, roughly chopped
5 garlic cloves, roughly chopped
5 spring onions, roughly chopped
6 tbs chopped parsley
1 tbsp chopped fresh thyme
2 tbsp finely chopped ginger
1/2 tsp all spice
1 tsp freshly ground black pepper
1/2 tsp grated nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground cloves
juice of 2 limes
100ml soy sauce
50ml mild olive oil
1 tbsp brown sugar

Place all the ingredients in a food processor and process until you have a rough puree.
Store in a well-sealed jar in the refrigerator for up to a month


----------------------




Shake 'N Bake Mix - Low Carb Style

2 cups dried onion
2 tsp kosher salt
1/2 tsp pepper blend
1/4 tsp cayenne pepper
1/4 tsp red pepper flakes
1/2 tsp ground sage
1 tsp dried rosemary
1 Tbsp sweet paprika
1 tsp dried thyme
1/2 tsp dried basil
2 bay leaves crushed
1 1/2 cups grated Parmesan cheese
1/4 C protein Powder

Place dried onion in a food processor or blender. Pulse for 1 minute. Add everything except the Parmesan Cheese and pulse for 1 minute. Add the Parmesan and pulse for about 10 seconds.

You can use this as a coating for fried fish, fried chicken, country fried steak, chicken, pork chops, etc.


--------------------------
Seasoned Salt


2 Tbsp pepper
1 Tbsp chicken bouillon powder
1 tsp onion salt
1 tsp onion powder
1 Tbsp garlic salt
1 tsp cumin powder
1 tsp dry marjoram leaves
1 Tbsp minced parsley
1 tsp paprika
1/2 tsp curry powder
1 Tbsp chili powder
1/3 cup salt

Mix all ingredients together thoroughly, or put all ingredients in 1-quart mayonnaise jar with a tight fitting lid, shaking until blended well. Keep at room temperature. Use within 3 months. Yield: approximately 1 cup.

----------------------

Greek Spice Mix


Make your own Greek spice... mix together

2tsp salt,
1 1/2 tsp onion powder,
2 tsp oregano,
1 1/2 tsp garlic powder (not garlic salt),
1 tsp pepper,
1 tsp beef bouillon powder,
1 tsp parsley

---------------


Cajun Blackening Spice


2 tsp white pepper (black is ok)
1 tsp onion powder
1/2 tsp paprika
1 tsp cayenne
1 tsp salt
1 tsp garlic powder ( again not garlic salt) garlic salt is garbage in my opinion
1 tsp rosemary
1/2 cup sweet paprika
1/2 tsp cumin (optional)



-----------------------


Taco Seasoning Mix #1


2 tsp instant minced onion
1 tsp chili powder
1/2 tsp crushed dried red pepper
1/4 tsp dried oregano
1 tsp salt
1/2 tsp instant minced garlic
1/2 tsp ground cumin

Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages.

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Homemade Taco Seasoning


2 Tbsp chili powder
1 1/2 Tbsp cumin
1 1/2 Tbsp paprika
1 Tbsp onion powder
1 Tbsp garlic powder
1/8 - 1/4 t cayenne pepper (according to taste)

Combine all ingredients well, store in an airtight container. 2 Tbsp will season 1 pound ground beef, turkey or chicken. 2 Tbsp will add just under 2 grams carbs to a 4-ounce serving meat. This is very near the packaged kind and takes very little time to mix.

-----------------------

Mediterranean Herb Mix


3 Tbsp parsley flakes
3 Tbsp savoury leaves
3 Tbsp thyme leaves
3 Tbsp marjoram leaves
1-1/2 Tbsp basil leaves
1 tsp ground bay leaf
1-1/2 Tbsp grated lemon peel, dried
1/2 tsp celery seed

Combine parsley, savory, thyme, marjoram and basil leaves. Crush thoroughly. Add remaining ingredients and stir well. Use to flavour vegetables, poultry, fish or lamb.

Yield: about 1 cup



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Cajun-Flavoured Steak Rub

Scrape a halved garlic bulb on both sides, then rub in a half-tsp of home-made Cajun mix:

1 tsp dried basil
1 tsp thyme
1 tsp cumin
1 tsp black pepper
1/2 tsp hot red pepper or cayenne.

----------------------------

Curry Paste

It's fun to make your own Curry Paste, but if you don't have time you can buy some in the Oriental section of your supermarket. Put a little in at a time until it's right.



20 Ancho Chile peppers, dried, seeded
1 stalk lemon grass, coarsely chopped
1 cup shallots, thinly sliced
5 cloves garlic
1 tablespoon ginger root, coarsely chopped
1 lime, zested
1 tablespoon fresh cilantro
1-tablespoon coriander seeds
1-teaspoon cumin seeds
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons peanut oil


Make sure that the seeds have been removed from the Chile peppers. Soak the peppers in hot water for 10 minutes. Remove the peppers from the water and drain them. Coarsely chop the peppers and combine them with all of the remaining ingredients.

Place them in a shallow roasting pan and bake them for 20 minutes at 350 degrees. Allow the mixture to cool for 5 minutes and process in food processor until smooth.

Store the paste in a covered glass jar in the refrigerator for up to 3 months.


-----------------------



Rustic Rub

2 cups

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

1. Combine all the ingredients in a mixing bowl. Blend well.

2. Can be stored in an airtight container in your spice cabinet for up to 3 months.



---------------------------
Essence

Makes about 1-1/2 Cups

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons Cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

-----------------------



Herbs De Provence


3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried savory
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon fennel seeds

Combine all ingredients. Mix well and spoon into small jars. Use to season chicken, vegetables or meat.

Yield: approximately 3/4 cup.

-------------------------
Danny's General Purpose Dry Rub

3/4 cup paprika
1/4 cup black pepper
1/4 cup salt
2 Tbsp chili powder
2 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp cayenne pepper

Combine all ingredients and mix thoroughly. Rub meat to be barbecued with the dry rub and allow to marinate in the refrigerator overnight.

-------------------------
Spice Mix


2 T sweet paprika
2 T kosher salt
2 T garlic powder
1 T black pepper, fresh grated
1 T onion powder
1 T cayenne pepper
2 teaspoons chile (with the e) pepper powder
1 T dried basil
1 T dried thyme

Mix together and store in sealed container or baggie



-----------------------


Latin Spice Blend

Yield: about 1/2 cup

2 Tbsp dry mustard
2 Tbsp grated orange peel, dried
1 1/2 Tbsp allspice
1 1/2 Tbsp nutmeg
1 1/2 Tbsp ginger
2 tsp salt
2 tsp pepper
2 tsp cayenne pepper

Blend all ingredients. Use to season beef, pork or vegetable dishes.

--------------------------------
Gigi's Spice Mix

2 Tbsp sweet paprika
2 Tbsp kosher salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
2 tsp chile pepper powder
1 Tbsp dried basil
1 Tbsp dried thyme

Mix together and store in sealed container


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Cajun seafood Seasoning Mix
1/4 cup salt
2 cups red pepper
1 Tbsp finely ground black peeper
1 Tbsp white pepper
2 Tbsp paprika
1 1/2 Tbsp onion powder
1 Tbsp garlic powder
1 tsp sweet basil
1/2 tsp dry hot mustard
1/2 tsp ground bay leaves
1/4 tsp file powder
1/4 tsp thyme
1/4 tsp tarragon
1/8 tsp oregano
1/8 tsp rosemary

This seasoning mix lends itself to seafood, but you may use it as you like.

Mix all ingredients together well. Store in a tightly covered glass jar for use as needed. Use as you would any seasoning mix, and do not add extra salt to the dish.
----------

Not-Hot Mexican Seasoning
Use with ground beef for taco meat with no heat. Add cayenne pepper for heat if desired.

6 Tbsp chili powder
2 Tbsp garlic powder
3 Tbsp onion powder
3 Tbsp cumin powder
2 Tbsp salt
----------

Italian Spice Blend
Use this herb and spice mixture in pasta sauces or with braised or roasted vegetables.

2 Tbsp dried basil
2 Tbsp dried marjoram
2 Tbsp dried oregano
2 Tbsp dried coriander leaf
2 Tbsp dried thyme
2 Tbsp dried rosemary
2 Tbsp dried savory
1 Tsp red pepper flakes

In the bowl of a food processor, combine all the ingredients. Process 30 seconds until finely ground. Transfer to a tightly sealed container, label, and date. Store in a cool dark place for up to 3 months.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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5/7/08 1:08 A

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Marinade for Chuck Roast
1/3 c. wine vinegar
1/4 c. ketchup
2 tbsp. oil
2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1 tsp. mustard
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder

Mix all ingredients and place meat in. Turning whenever you think about it. Let marinate at least 24 hours

------------------------

Fajita Marinade
1/2 c. oil
1/3 c. lime juice
2 pkg. Hidden Valley Ranch dressing
mix
1 tsp. cumin
1/2 tsp. black pepper

Combine above ingredients and pour over 2 pounds of steak or chicken breast. Refrigerate overnight.

----------------------

Cajun Shrimp Marinade
1/2 c. vegetable oil
1/4 c. soy sauce
1 tsp. freshly grated lemon peel
1/4 c. fresh lemon juice
1/4 c. fresh parsley
2 tbsp. each Worcestershire sauce and
red wine vinegar
1 tbsp. dry mustard
1/2 tbsp. paprika
1/2 tbsp. minced garlic
1/4 tsp. ground red pepper

Marinate raw peeled and deveined shrimp for 1/2 hour.

---------------------------

Marinade for Venison
1 tbsp. oregano
1 tbsp. garlic powder
1 tbsp. salt
1 tbsp. pepper
2 tbsp. real lemon juice
1 1/2 c. cooking oil

Marinate venison for several hours.

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Lemon and Rosemary Marinade

INGREDIENTS:

* 3 large lemons
* 1/2 cup fresh rosemary (3 tablespoons dried rosemary)
* 1/4 cup of olive or salad oil
* 6 cloves garlic, minced

PREPARATION:
Cut lemons in half and squeeze out the juice into a nonreactive bowl or resealable plastic bag. Throw in the lemon halves and everything else. Mix together well. Great for chicken. Marinate for at least 4 hours.

-----------------------

mediterranean Marinade

INGREDIENTS:

* 2 cups olive oil
* 1 cup fresh lemon juice
* 2/3 cup red wine vinegar
* 3 tablespoons chopped oregano
* 2 tablespoons minced garlic
* 1 teaspoon salt
* 1 teaspoon ground black pepper

PREPARATION:
Mix all ingredients except oil together. Blend until smooth in food processor. Slowly add oil while blending. Cover and refrigerate until ready to use.

------------------------

Southwestern Marinade

INGREDIENTS:

* 3 cups Mexican or dark beer
* 1/4 cup fresh lime juice
* 1 cup chopped onions
* 1/4 cup minced garlic
* 1/2 cup chopped cilantro
* 4 teaspoons red pepper flakes
* 1 teaspoon salt

PREPARATION:
Combine all ingredients and mix until smooth. Store in airtight container in refrigerator until ready to use. Makes about 4 cups.

------------------------------

Korean Beef marinade

INGREDIENTS:

* 1/3 cup soy sauce
* 1/4 cup green onion, cut into pieces
* 2 tablespoon brown sugar (Sub splenda/sf maple syrup)
* 1 1/2 tablespoon red wine vinegar
* 1 1/2 tablespoon olive oil
* 1 tablespoon sesame oil
* 1 clove garlic, minced
* 1 teaspoon black pepper

PREPARATION:
Combine all ingredients and mix until sugar is completely dissolved. Used this marinade for 2 to 5 hours.

---------------------------

Asian Satay Marinade

INGREDIENTS:

* 1/2 cup soy sauce
* 1/2 cup rice wine vinegar
* 1/2 cup chunky style peanut butter
* 1/3 cup chopped fresh cilantro
* juice from 1 lemon (about 1/4 cup)
* 2 tablespoons honey (sub in agave or sf maple syrup if you don't want to use honey)
* 1 tablespoon sesame oil
* 1 tablespoon fresh grated ginger
* 2 cloves minced garlic
* 1/2 teaspoon cayenne

PREPARATION:
Combine and mix all ingredients together. Can be stored for a short time in an airtight container in the refrigerator. Good for most any meat. Marinade time is about 1 hour for pieces cut into 1 inch cubes.

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Balsamic Marinade

This marinade works well on poultry and pork.
INGREDIENTS:

* 1 cup balsamic vinegar
* 1/4 cup water
* 3 tablespoons paprika
* 2 tablespoons kosher salt
* 2 tablespoons lemon pepper
* 1/4 teaspoon marjoram

PREPARATION:
Combine all ingredients. Store in an airtight glass container in the refrigerator. This marinade works great with all kinds of poultry.

------------------------

Soy Garlic Marinade

This marinade works great on all kinds of meat and poultry, but particularly well with beef.
INGREDIENTS:

* 3 tablespoons soy sauce
* 5 cloves garlic, minced
* 1 tablespoon ketchup
* 1 tablespoon vegetable oil
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon dried oregano

PREPARATION:
Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours, poultry for 2 to 3 hours.

----------------------------



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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5/7/08 12:56 A

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Citrus Pork Marinade
1 cup salsa
1/2 cup lime juice
1/2 cup beer or water
2 cloves garlic, minced
1 tablespoon snipped cilantro
1 1/2 teaspoons ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoons black pepper

Combine ingredients, pour over pork and refrigerate for 3 to 4 hours before cooking. Enough for about 1 1/2 pounds.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


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KIERAE's Photo KIERAE SparkPoints: (177,727)
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5/7/08 12:55 A

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Spicy Beef Marinade
1/2 cup picante sauce
1/3 cup red wine vinegar
1/4 cup oil
1 tablespoon fresh cilantro, snipped
1 clove crushed garlic
1/8 tsp. black pepper

Pour marinade over cooked sliced beef. Marinate for 4 to 24 hours in refrigerator. Use in salad, for pita sandwiches or in tortillas. Enough for 1 pound.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.8 
 
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KIERAE's Photo KIERAE SparkPoints: (177,727)
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4/11/08 11:11 P

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From Karyn's Kitchen...its awesome!

Savory Low Carb Marinade
for Chicken, Pork, or Beef

Even though the South Beach Diet is not really a low carb diet, many recipes labeled low carb will work for South Beacn dieters. I don't remember where I got this marinade, but it could possibly become your favorite marinade. Don't be skeptical about the mayo in the marinade because I found it really keeps the meat moist as it grills. I tried this on chicken breasts which I marinated all day, and the results were spectacular. I cooked it on a day I was painting my kitchen, it was that easy. Then I tried it on boneless pork chops, also delicious. I know it will also be delicious on beef. You could mix this up in a bottle and put the meat in a zip-loc bag in the refrigerator the night before. Then in the morning before work, pour the marinade over and put meat back in refrigerator. That night after work, just grill the meat, make a salad and steam some broccoli, and presto, a fabulous South Beach dinner


Savory Low Carb Marinade for Chicken, Pork, or Beef
(This makes enough marinade for 6-8 pieces of meat)
1/2 cup olive oil
1/4 cup white wine vinegar
3 T full fat mayo (do not use Miracle Whip, it has lots of carbs)
1-2 T Worcestershire sauce (see note)
1 T lemon juice, preferably fresh
1 tsp. Veg-Sal or salt
1 tsp. fresh ground black pepper
1 T Poultry Seasoning
1 T garlic puree or garlic powder
1 T sweet paprika, preferably Hungarian paprika
(It comes in a tin instead of a jar)
1/2 T onion powder
1 tsp. thyme (optional)

Put all ingredients in jar with tight lid and shake several minutes until well combined. Use to marinate poultry, pork or beef all day, then grill.

Note: I used 1 T Worcestershire sauce for chicken but when I used it on pork I increased it to 2 T.


I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.8 
 
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Ranch Dressing

Serves/Makes: 1.33 cups


***Ranch Mix***
3 tablespoons Dried Parsley
3 tablespoons Dried Chives
1 1/2 teaspoon Dried Tarragon
1 1/2 teaspoon Dried Oregano
1 tablespoon Lemon Pepper
2 tablespoons Salt (decrease or eliminate)
1 tablespoon Garlic Powder
10 tablespoons Powdered Buttermilk (can eliminate if mixing the seasonings with FF sour cream)

***To Make Dressing***
1/2 cup Mayo (beachy)
1/2 cup Milk (nonfat)
2 tablespoons mix

***To Make Dip***
16 ounces FF Sour Cream
2 tablespoons Mix


Directions:
Ranch Mix:

Rub the top 4 ingredients in your hands to crumble them. Add remaining ingredients. Mix well with a fork. Store in a jar.

To make Dressing (2 tbsp mix will make 1 cup dressing): Mix together well the mayo, milk and mix.

Dip: Mix together well the sour cream and dry mix.


----------------------

TAco Seasoning
here's some taco seasoning for ya
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

mix together, add slowly to meat with some water, just do by taste
--------------------

Ranch Dressing Seasoning Mix
1 1/2 c. Nonfat Dry Milk Powder
1 Tb Dried Parsley
1 Tsp Dried Dill Weed
1 Tsp Dried Onion Flakes
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Salt
1 Tsp Fresh Ground Black Pepper

1. Pour all ingredients into a small jar with a lid. Cover and shake!


Notes: The recipe makes a small jar of seasoning to use over time. You can make dressing by mixing 1 TB with 1 cup mayo and 1 cup skim milk. Otherwise you can use 1 TB like you would normally use one of those Hidden Valley Ranch Dip packets. (ie in a 12 oz Sour Cream container, or block of cream cheese.)

It's really mix to taste however, as I usually end up adding 2-3 TB per block of cream cheese.

--------------------



I like living. I have sometimes been wildly, despairingly, acutely miserable, racked with sorrow, but through it all I still know quite certainly that just to be alive is a grand thing. Agatha Christie
-----------------------
Kierae

Co-leads:South Beach Diet/Smart Carbing/GLBTQ Spark Network
www.myfitnesspal.com/food/diary/Kier
ae

www.facebook.com/Robinlove60


 Pounds lost: 0.8 
 
0
5.5
11
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