Marvelous Marinade

It’s grilling season! Woo-hoo! This tasty marinade is quick and easy and will turn just about any cut of meat into a tender, flavorful mouth party. I know, it’s supposed to be meatless Monday. And obviously that’s a picture of steak. Be patient.

I love to soak some big chunks of steak and chicken in this glorious saucy goodness and then grill them up as kebabs. Mmmmm. Kebabs. Meat on a stick. Does anyone else hear Liam Neeson saying “Sam! I’ve done chicken kebabs!” in his gorgeous “Love Actually” accent? Sometimes, I wish my name was Sam. Anyone?

It’s also incredibly delicious on veggies. But I only bathe them in the marinade for about 15 minutes. Don’t want them to lose their fresh bright flavor. There. That counts right? Meatless veggies on a stick.

Also, am I the only one who keeps my veggies on different skewers? Maybe it’s because I like crisp veg and if they share a stick & stay on the fire long enough to cook my meat, the mushrooms are mostly just mush and the peppers have lost their pep. And that is just wrong. Veggies get their own stick in my house. You gotta keep em separated.

Great. Now I have scenes from Love Actually & the lyrics of “Keep Em Separated” running thru my head simultaneously. Bet that’s never happened to anyone in the history of the world. Since the movie is about a bunch of people getting together, and the song has pretty much the exact opposite goal.

Speaking of getting people together, have a BBQ, make this marinade and cook up some flavorful moist and marvelous meat. Your friends will love it! So will you! It’s fantastic and delicious! Oh, if you don’t have any teriyaki sauce, no worries – I love that I can use up the little bit that’s left at the bottom of my bottles when making this, but it’s great sans the bottled stuff too.

Marvelous Marinade
adapted from Food.com

1 1/2 cups oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
1/2 teaspoon salt
3 tablespoons chopped fresh parsley
1 teaspoon fresh ground black pepper
1/3 – 1/2 cup red wine vinegar (I use a 1/2 cup measuring cup and fill it almost to the top)
3-4 cloves fresh minced garlic
1/3 cup store-bought teriyaki sauce
1/2 cup honey

Directions

  1. Put all ingredients into a blender, food processor or a ziploc bag. Blend, pulse or shake the crazy out of the bag until combined.
  2. This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
  3. Pour over your favorite cut of meat for 2-24 hours. Beef, chicken, lamb, pork, venison etc…can be used on almost anything!

Herbed Pork Tenderloin with Oven Roasted Potatoes

I’ve made pork tenderloin several different ways in the past. I’ve marinated it, put it in the slow cooker, charred it good in a pan with some hot oil – the usual suspects. Yesterday I was feeling a little lazy. If you’ve never cooked one, you might think a roast is a super fancy meal that requires lots of effort. Nope! There’s no better dinner (in my opinion) than a roast when you’re not really feeling like cooking. You throw everything in a pan and stick it in the oven. That’s it. I was drawn to this recipe mostly because it didn’t include searing the meat before placing it in the oven. Honestly, I just wasn’t in the mood to have even one more dish to clean. Yup. Lazy dinner time. [Read more…]

Biscuits and Gravy

This is probably my favorite indulgent food. I love biscuits. I love meat. I love gravy. This combines all three in a perfect heart attack waiting to happen.  But they are sooooooooooo good. Biscuits and gravy are something that can feed a crowd with minimal work during your party too. You can make everything the night before. Just keep the biscuits in an airtight container, and put the gravy in a crock pot to warm an hour or so before you’re going to serve. Yum yum yum. [Read more…]

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