Rosemary Garlic Grilled Chicken

Tags

chicken, garlic, gluten free, grilled, marinade, rosemary, summer

Here is a quick chicken recipe perfect for any cookout or quick weekend meal. It only uses ingredients you probably already have. And you can use the leftovers to top salad or place in wraps.

Rosemary Garlic Grilled Chicken

• 6 boneless, skinless chicken thighs
• 2 tbsp microplaned garlic cloves
• 2 tbsp fresh rosemary, finely minced
• 1/8 cup lemon juice or vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

In a bowl, whisk together the garlic, rosemary, lemon juice, oil, salt and pepper. Marinade the chicken in the mixture for 3 to 5 hours. Grill over medium heat until the chicken is cooked though and the juice runs clear, about 5 minutes on each side.

Japanese Fried Tofu

Tags

Asian, food, fried, Japanese, main, marinade, tofu, vegetarian

I need to incorporate more vegetable based proteins into my diet but I am hesitant because I love the flavor and texture of meat so much. Tofu has such a stigma. Bland, boring, crunchy, hippie food. This tofu changes that perception.

Marinaded and Fried Tofu (from Food52)

• 1 pound extra firm tofu
• 1/4 cup shiro miso paste (white miso)
• 1/4 cup ponzu sauce
• 1/4 cup dark brown sugar
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons mirin
• 1 1/2 teaspoon wasabi paste
• 1 1/2 tablespoon ginger paste
• 4 cloves of garlic, finely minced
• Vegetable oil, for frying

Gently press the tofu to drain off the extra juice. Slice into 1 inch thick slices (I did cubes and they were way too small). In a ziplock bag, combine all the marinade ingredients. Add tofu and marinade for 24 to 48 hours. In a skillet, heat vegetable oil. Fry each slice until both sides are golden brown. Drain on a paper towel. Use on sandwiches, plain, or add to miso soup. Serves 3.

Spicy Garlic Citrus Chicken

Tags

chicken, gluten free, grill, marinade, summer

MMMM! Who doesn’t love a good grilled chicken? This chicken is super simple to make and would be good many ways – plain, on salad, in a Mexican dish, with a spicy sauce. I usually make 2 pounds (even though there are only two of us) so I have plenty of leftovers.

Spicy Garlic Citrus Chicken

• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 1/8 tsp paprika
• 1/4 tsp garlic powder
• 1/8 tsp onion powder
• 1/4 tsp dried thyme
• 1/4 tsp dried parsley
• 2 tbsp lime juice
• 2 tbsp olive oil
• 4 boneless, skinless chicken breast halves

Combine the ingredients except the chicken. Pour over the chicken and marinade for at least 2 hours. Grill as desired. Enjoy!

Carne Asada

Tags

asada, carne, Dinner, food, gluten free, grill, marinade, Mexican, steak, summer, Supper

I am always on the lookout for a new, yummy Mexican dish. This one fits the bill. It was super easy to make and full of flavor. Thanks Rufus for the inspiration.

Carne Asada (adapted from Rufus)

• 1/2 cup extra virgin olive oil
• Juice from two limes
• Juice from 1/2 a lemon
• 2 cloves garlic, minced
• 2 chipotles packed in adobo, rinsed and diced
• 1 tsp cumin
• 1/2 tsp salt
• 2 tbsp fresh cilantro, chopped
• 1 pound flank or skirt steak

Combine the first 8 ingredients. In a ziploc bag or a small glass dish, marinade the steak for 4 to 6 hours.

Grill to desired doneness. Serve thinly sliced (against the grain) in corn tortillas with cilantro, avacado, black olives, sour cream, and cheese.

Most Excellent Meat Marinade

Tags

Dinner, grilling, marinade, steak, summer, Supper

My in-laws came to visit this weekend and were gracious enough to bring us some of their fresh garden corn. Perfectly complimentary with some steak, pork chops, and hash-brown casserole. Some people do special things to their corn but I prefer the traditional boiled corn on the cob with butter and salt. My dad says, “If it ain’t broke, don’t fix it”. I feel that way about corn on the cob. Bring on the steak and chops!

Below is the best marinade recipe I have run across. Made with typical pantry ingredients, this recipe compliments rather than overpowers meat.  Until today, I have only used it on beef but suspected that it would work well with pork chops. With the left over marinade, saute some fresh mushrooms and/or sweet onions until the juices are reduced  for a yummy steak topping.

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice (can substitute vinegar if you don’t have lemon juice)
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil (I prefer to use fresh if I have it on hand)
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground pepper
• 1/4 teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)

Combine all of the above ingredients in a gallon ziplock bag. Add desired meat. Refrigerate for up to 8 hours. Grill!