Italian Chicken Marinade

17 September, 201416 September, 2014Marissa

I ran out of the Italian dressing that I use as a marinade, so I decided to try making my own. I’d been thinking about it since reading the ingredients label on the dressing, which I think had more corn syrup in it than vinegar. Bleh.

I’ve tried this recipe out on chicken twice so far — once smothering the marinated pieces in tomato sauce and cheese and once baked on it’s own to accompany a potato side dish. It tasted good both ways. Let me know what you think if you try it in another dish or on a salad!

Italian Chicken Marinade

1 teaspoon sugar

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon parsley

1/2 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon lemon juice

3 Tablespoons olive oil

3 Tablespoons red wine vinegar

Combine all dry ingredients in a small bowl. Whisk in lemon juice, olive oil, and vinegar. Pour over chicken and marinade for at least 20 minutes.

Steak Marinade

11 June, 201410 June, 2014Marissa

This recipe came about because I didn’t have any Worcestershire sauce in the house and wanted to marinade a steak. Apparently most people who marinade steaks consider it an essential ingredient, so I had to come up with something of my own. This is such a big hit at our house, we haven’t tried any other recipe since.

Steak Marinade

1/2 cup pineapple juice

1/2 cup soy sauce

1 Tablespoon brown sugar

1 Tablespoon honey

2 Tablespoons apple cider vinegar

1 Tablespoon olive oil

2 garlic cloves, minced

1/8 teaspoon cloves

1/8 teaspoon onion powder

1/8 teaspoon chili powder

Steak marinade made without Worcestershire sauce. marissabaker.wordpress.com

Add all ingredients to a container large enough to hold 4 to 6 steaks. Whisk ingredients until thoroughly combined. Add steaks and marinade in the refrigerator for 2 to 6 hours. If not all the steaks are covered with marinade, turn them in the container several times while marinading.

Remove steaks from marinade. Broil or grill steaks until they’re cooked how you like them. Bush with the left-over marinade once or twice while cooking.

Asian Chicken Marinade

20 November, 20138 July, 2014Marissa

I’ve finally decided to write this recipe down (partly so I can remember how to make it, and partly so I can share it here). I like to serve it with salad and my Oriental Salad Dressing. In fact, this is what my brother requested for his birthday lunch this week. I wonder how many other 16-year-old boys want an artisan salad for their birthday?

Asian Chicken Marinade

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¼ teaspoon red pepper flakes

½ teaspoon garlic powder

½ teaspoon ginger powder

½ teaspoon sesame oil

2 Tablespoon soy sauce

1 Tablespoon rice wine

Mix ingredients in gallon-size, plastic zip-lock bag. Add 1-½ pounds chicken breast tenders and seal the bag. Turn to coat chicken. Let rest in the marinade for 30 minutes. Place chicken in a 13x9x2-inch baking pan. Bake at 350°F for 20-30 minutes, until chicken is cooked through and no longer pink.

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