Archive for Marinades

Lemon Balsamic Salad Dressing

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This recipe was first published with my recipe for Herb Crusted Salmon (find my recipe here).  Drizzle it over your favorite greens and serve with your favorite meal.  You can also use this as a basting sauce/marinade for fish and chicken. 

Enjoy!

Lemon Balsamic Salad Dressing

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Ingredients:

  • The juice of 1/2 a lemon
  • 4 tablespoons balsamic vinegar
  • 1/3 cup olive oil
  • 1 tablespoon chopped garlic
  • 1 teaspoon salt
  • Freshly ground pepper, to taste

Other Ingredients:

  • 8 cups mixed salad greens
  • 1 red onion, thinly sliced, optional

 Directions:

1.  In a small bowl, whisk together the lemon juice, balsamic vinegar, olive oil, garlic, salt and pepper.  I use a salad dressing mixing container I bought from Pampered Chef (it has a pour-spout, and the lid has a built-in whisk; you can make, serve, and store your dressing in one container).

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2.  Toss the mixed greens and sliced onion together.  Drizzle with lemon balsamic salad dressing.

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ENJOY!

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Posted in Dressings, Marinades, SAUCES & SEASONINGS

Hannah’s Carne Asada Tacos

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My daughter loves to cook as much as I do, and she loves to experiment with new dishes.  This is her take on Carne Asada Tacos, complete with her recipes for the Marinade, Guacamole, and Pico de Gallo.

Give her recipes a try.  I think you’ll like them. 🙂

Hannah’s Carne Asada Tacos

carne asada tacos

Ingredients:

  • 4 pounds skirt steak, with excess fat trimmed off
  • 12 corn tortillas
  • Sour cream
  • Guacamole
  • Pico de gallo
  • Shredded Mexican cheese blend

Hannah’s Carne Asada Marinade:

  • 1/2 cup lime juice
  • The juice of 2 oranges
  • 2 tablespoons minced garlic
  • 2 teaspoons salt
  • 1/4 cup olive oil
  • 1 cup of chopped cilantro

Hannah’s Pico de Gallo:

  • 1 large tomato, diced
  • 1 small onion, diced
  • 1 cup chopped cilantro
  • The juice of 2 limes
  • Salt, to taste
  • Optional: chopped hot peppers

Hannah’s Guacamole:

  • 3 large avocados, peeled, seeded, and cut into small pieces
  • 1 small red onion, finely minced
  • The juice of 3-4 limes
  • Salt, to taste
  • 1 tablespoon minced garlic
  • 1/2 cup chopped cilantro
  • 2 teaspoons chili powder
  • Optional: 1 medium tomato, diced (the guac pictured here doesn’t have any tomatoes since I made pico de gallo)
  • Optional: diced hot peppers, like jalapenos

1.  MARINADE AND GRILLING DIRECTIONS:

Mix all marinade ingredients together. Pour over the skirt steak (I recommend marinating the steak in a ziplock bag). Let the steak marinate for at least 2 hours. Grill until done to your liking. Slice the meat against the grain (so that it isn’t tough when you bite into it). 

2.  PICO DE GALLO DIRECTIONS:

Mix all the Pico de Gallo ingredients together. Let the mixture sit for at least 30 minutes to allow the flavors to develop. Serve with your carne asada tacos.

3.  GUACAMOLE DIRECTIONS:

Mix all the guacamole ingredients together. I like to gently stir my guacamole so that you still have chunks of avocado. If you prefer, you can mash the avocados with a fork for a smooth texture. Serve with your carne asada tacos or with chips.

4.  TACO ASSEMBLY:

Grill a tortilla until warmed. Fill with slices of carne asada, some guacamole, pico de gallo, sour cream and cheese. Enjoy!

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Posted in APPETIZERS, Beef, Dinner, ETHNIC, FAMILY RECIPES, Hannah's Recipes, Lunch, Marinades, MEALS, MEAT, Mexican, SAUCES & SEASONINGS

Hannah’s BBQ Marinade

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My teenaged daughter is the official Marinade maker in our house.  She has a recipe that is so simple yet has all of our friends salivating when the smell of our BBQ wafts into their homes.

Hannah’s recipe is great for marinating beef, pork, or chicken.  This makes enough to marinate 4 packages of short ribs or 2 slabs of ribs or a 5-pound bag of chicken.

Hannah’s BBQ Marinade 

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Ingredients:
  • 1 1/2 cups soy sauce
  • 1/2 cup white vinegar
  • 1 can soda (your choice–sometimes Hannah uses Pepsi, Coke, Dr. Pepper or Root beer)
  • 1/4 cup good quality honey (we buy ours from a local Colorado bee farm)
  • 2 tablespoons minced garlic
  • 1 small apple, cored, and puréed in a blender or mixer
  • 1 small onion, finely chopped
Directions:

1.  Mix all the ingredients together.

2.  Place your meat in a ziplock bag.  Pour the marinade into the bag then seal.  Allow the meat to marinate for a few hours or overnight before grilling.

ENJOY!

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