Liven Up Your Meals with Marinades!

Liven Up Your Meals with Marinades!

Liven Up Your Meals with Marinades!

By Brenda Hyde

Fresh herbs are perfect for marinades; adding a freshness to any meat or seafood. Remember to be safe and discard the marinade after it has been used. You can double the recipes and use half for marinade and half for basting. Some recipes do allow you to boil the used marinade and then use it as a baste. Always go with discarding if you are unsure! It's better to be safe than take a chance on making your family or guests ill.

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 tsp. ground cumin

1/4 tsp. ground red pepper

1/4 tsp. black pepper

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

Hawaiian Beef Marinade


2 cups pineapple juice

1/2 cup honey

2 tablespoon soy sauce

1/4 cup chopped green onion

2 cloves garlic, minced

Blend ingredients and marinate steak whole or cut into cubes for kabobs in refrigerator for 1-3 hours. Enough for 2-3 pounds of meat.

Herb Marinade for Shrimp


1/4 cup olive oil

2 tablespoon balsamic vinegar

1 tablespoon lemon juice

1 tablespoon thinly sliced fresh basil

1 tablespoon minced fresh parsley

1 tsp. finely chopped fresh oregano

pinch crushed red pepper flakes

Blend all, add one pound of shrimp and marinate for at least 3 hours in the refrigerator.

Kebob Marinade


Juice of two lemons

1/4 cup olive oil

2 tablespoons grated onion

2 tablespoons ground chili peppers

1 tsp. coriander

1 tsp. ground ginger

1 clove garlic, crushed

1 tsp. turmeric

dash of salt

Mix together all ingredients. This will marinate about 3 pounds of kabob beef. Place in marinade for about 8 hours in refrigerator.

Greek Marinade


4 tablespoons olive oil

1 tablespoon prepared mustard

1/2 cup lemon juice

2 cloves garlic, minced

1 tsp. dried oregano or 2 tsp. fresh

Combine and pour over thin boneless pork slices. Marinate in refrigerator 1-8 hours. Grill or roast meat.

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 4-24 hours in refrigerator. Use in salad, for pita sandwiches or in tortillas. Enough for 1 pound.

Balsamic Seafood Marinade


1/3 cup balsamic vinegar

1/3 cup wine or herb vinegar

1/2 cup chopped fresh basil leaves

1 tablespoon minced garlic

1 tablespoon fresh tarragon, chopped

2-4 tsps. hot pepper sauce

1/2 cup oil

In blender combine vinegars, basil, garlic, tarragon and hot pepper sauce. Process until all is finely chopped. Add oil slowly in a steady stream until it is well-blended. Cover and chill until ready to use. This is enough for about 3 pounds of fish fillets or steaks. Marinate in refrigerator for one hour, turning every 15 minutes. About the author:

Brenda Hyde is editor of Old Fashioned Living, a freelance writer, cook, gardener and Mom. Growing and using herbs has become one of her favorite things.

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