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Simple Recipe: Marinades For Memorial Day Grilling!

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SSD Grill MarinadesMarinades are a perfect way to take the toughness out of a piece of meat, as well as add flavor and moistness to a dish. Simple Solutions Diva has gathered some great marinades, as well as one, flavorful rub, that will add a kick to your Memorial Day grilling!

(If you need suggestions for types of beef that are tasty alternatives to more expensive cuts, check out this other SimpleSolutionsDiva.com post: Click Here.)

Simple Meat Marinade #1: (“Mike’s Marinade” – from my local Publix Meat Manager)

  • 1/4 cup soy sauce
  • 1/4 cup cooking sherry
  • 1/3 sugar
  • Fresh Ginger Root (about 1-2 inches), peeled and sliced
  • Meat of Choice (approx. 2-3 lbs.)

Combine all ingredients, except the meat, in a large, gallon-sized plastic bag.  Add meat, seal, place in refrigerator, and let marinate at least 8 hours (even better after 24 hours!).

Remove meat and place on preheated grill – grill to your perfect temperature!

 

Simple Meat Marinade #2: (Adapted from Food.com recipe by Simple Solutions Diva)

  • 1 tablespoon olive oil
  • 1 garlic clove, minced (fresh is always best, but I use Spice World’s Minced Garlic in the jar – tastes a little mellower to me)
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon soy sauce
  • pepper to taste
  • 2-3 Steaks of choice

Preparation:

Add and  mix all ingredients (except steaks) in gallon-sized, ziplock plastic bag.  Add steaks and let marinate in refrigerator for at least 8 hours. (The longer, the better- even overnight would be terrific!)

Grill steaks to your degree of perfection! Enjoy!

 

Simple Fish Marinade: (From Allrecipes.com)

  • 1 clove garlic, minced
  • 6 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2 (6 oz.) fillets halibut

Preparation:

Assemble garlic, oil, basil, salt, pepper, lemon juice, and parsley in a stainless steel or glass bowl.

Place fish in a shallow glass pan or large plastic bag; add mixture to the fish and coat.  Seal or cover and place in refrigerator for one hour, turning occasionally.

Grilling – Preheat the grill on high heat and lightly coat the grill grates with olive oil.

Remove the fish from marinade, allowing them to drain slightly.  Add them to the grill; grill for approximately 5 minutes per side until fish is easily flaked with a fork.

 

Simple Chicken Marinade: (From Simple Solutions Diva!)

This has been a favorite with my kids for years.  Just enough flavor, but not overpowering.

  • 4 tablespoons olive oil
  • 1/2 cup Ken’s Steak House Lite Creamy Caesar Dressing
  • 1/4 cup rice wine vinegar
  • 1 teaspoon garlic powder (or 2 tablespoons minced garlic)
  • 6 chicken breasts (I use boneless, but this is just as good with bone-in)

Preparation:

Assemble all ingredients (except chicken) in a large plastic bag or shallow glass dish.  Thoroughly mix together.  Add chicken breasts and let marinate in refrigerator for at least 30 minutes.

Grill chicken as desired, basting with remaining marinade halfway through.

 

Asian Flair Pork Tenderloin Dry Rub: (From Simple Solutions Diva)

  • 1 1/2 teaspoons Chinese Five Spice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon pepper
  • salt to taste
  • 1 Pork Tenderloin (approx. 2 lbs.)

Preparation:

Combine all spices in a bowl and mix together.  With a dry hand, rub the spice mixture on both sides of the pork tenderloin.  Lightly spray the pork tenderloin with olive oil spray, and then place on preheated grill (do not spray after pork is on grill – or you will have a flame thrower!).  Grill tenderloin (turning halfway through) until instant meat thermometer inserted into the pork reads the inside temperature is at least 145 degrees.

 

Simple Recipe: Quick Margherita Pizza

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Quick Pizza Margherita (Photo Credit: Randy Mayor; Katie Stoddard on MyRecipes.com)
Photo Credit: Randy Mayor; Katie Stoddard

My absolute favorite pizza is Margherita Pizza – it is just the pure basics: Thin crust, slices of ripe plum tomatoes, mozzarella cheese, balsamic vinegar.  So when I saw this recipe for Meatless Monday on MyRecipes.com, I knew I had to share it!  This recipe is so simple, it is perfect to put your kids in charge, with an assist from you!

Ingredients:

  • 1 (10-ounce) can refrigerated pizza crust dough
  • Cooking spray
  • 1 teaspoon extra-virgin olive oil, divided
  • 1 garlic clove, halved
  • 5 plum tomatoes, thinly sliced (about 3/4 pound)
  • 1 cup (4 ounces) shredded fresh mozzarella cheese
  • 1 teaspoon balsamic vinegar
  • 1/2 cup thinly sliced fresh basil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Preparation:

Preheat oven to 400 degrees.

Unroll crust onto a baking sheet coated with cooking spray; pat into a 13×11-inch rectangle.

Bake at 400 degrees for 8 minutes.

Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.

Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.

Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.

Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces. Enjoy!

(Originated from Cooking Light, December 2002)

Simple Recipe: Grilled Asparagus

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Asparagus

I LOVE asparagus! And grilling it just makes it that much better to my taste buds.  You can use the oil mixture in this recipe for any vegetables you would like to grill; adjust the timing based on the thickness of the veggie!

Ingredients:

16 stalks fresh asparagus (no canned allowed)

3 tablespoons olive oil

1/4 teaspoon kosher salt

1/4 teaspoon each of the following (omit what you don’t like!):  Black pepper, garlic powder, onion powder, paprika (I used smoked paprika), and chipotle powder.

1 small block of Parmigiano-Reggiano (enough to get 20-30 slivers of shaved cheese)

1 tablespoon good quality balsamic vinegar (I used a fig-infused balsamic in mine.)

3 tablespoons of crumbled, cooked prosciutto (optional)

 

Remove dried ends of asparagus. Wash and dry asparagus and place into a large, gallon-sized, plastic baggie.

In a separate bowl, combine the olive oil, kosher salt and the ¼ teaspoons of all the spices. Pour the oil mixture into the plastic bag with the asparagus. Seal bag and coat asparagus with oil mixture. Set aside until ready to grill.

Grilled Asparagus: SimpleSolutionsDiva.com

Heat grill and use either a veggie grill tray or a large disposable tin foil tray, to prevent the vegetables from falling into the grill. Once heated, add the asparagus to the tray and grill until cooked to your preference.

Remove asparagus to a serving platter. Drizzle with balsamic vinegar, cheese shavings, and crumbled prosciutto. Serve immediately.

Serves two adults (my kids won’t touch it, so more for me! Yay!)

To find a veggie grill tray, Click Here: Vegetable Grill Tray

Simple Recipe: Easy Brie/Apple/Caramelized Onion Stuffed Crescent Rolls

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Crescent Rolls Stuffed with Brie/Apple/Caramelized Onions

 

I am always looking for simple recipes for foods I know I love.  In my book, there is nothing better than apples and brie together. So when I found this recipe on the website, Kasey’s Kitchen, I knew I had to include it!  I know it will make SimpleSolutionsDiva.com’s  Simple Holiday Survival Video Series in November 2013!  It also would be a great little appetizer for kids to make and serve for a Mother’s Day Brunch (with help from an adult, of course!)!

Ingredients:

  • 1 Green Apple (I love Granny Smith), thinly sliced
  • 1 small brie round, sliced into thin wedges
  • 1 roll of crescent rolls
  • 1/2 sweet vidalia onion, thinly sliced
  • brown sugar
  • cooking spray

Directions:

Preheat oven to 350 degrees.

Saute onions in cooking spray until translucent.  Add a sprinkle of brown sugar and set aside.

Roll out crescent dough, separate into pieces (it is usually perforated for you).

Lay 2 slices of apple, 1 slice/wedge of brie and small spoonful of onion mixture onto dough and roll it up.

Place onto lightly greased cookie sheet and bake for 10-12 minutes, until golden brown.

Serve on their own, or try it with a dab of cranberry relish! Enjoy!

 

Simple Recipe: Easy Chicken Pad Thai

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Easy Chicken Pad Thai

 

I LOVE Thai food, especially Pad Thai, but I never try to make it at home.  Well, now I have a recipe that is easy and I’m going to try out!  It is from Kasey’s Kitchen website (a very cute website worth checking out!).  Hope you enjoy it, too!

Ingredients:

  • 2 Chicken Breasts, ground or chopped
  • 1 Package Rice Noodles or Thai Noodles (Kasey used Nasoya’s Pasta Zero noodles)
  • 1 Egg, scrambled
  • 1 Tbs. Peanut Butter
  • 1 Tbs. soy sauce
  • water
  • honey
  • Dash of sweet chili sauce (optional)
  • frozen edamame
  • green onions, chopped

Preparation:

Cook the chicken through in a little wok oil or coconut oil.  Cook your noodles according to their package directions and set aside.  You want them to dry out a little bit before adding them into your dish.

Add in your scrambled egg and let it cook with the chicken.

Add peanut butter, soy sauce and a drizzle of honey for the chicken and eggs. Mix thoroughly and then add a bit of water to thin out the sauce. At this point, throw in the edamame and let simmer.

Add in noodles and a little sweet chili sauce if you would like.

Presentation:

Pile high in a large dish, top with sliced green onions

(Thanks, Kasey, for letting me repost this here on Simple Solutions Diva! Photo Courtesy of Kasey’s Kitchen.)

Recipe: Curried Roasted Butternut Squash Soup

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These cold nights are perfect for some wonderful soups!  My personal favorite is Curried Roasted Butternut Squash Soup.  Something about the curry flavor, the sweetness of the carrots and squash, makes me want to dive right in with a big, chunky piece of fresh bread!   Enjoy!

Ingredients:

1 butternut squash, peeled and cubed

1 cup baby carrots

1 Vidalia onion, peeled, quartered

2 boxes (32 oz. each) Chicken Broth (I use reduced sodium)

2 Tablespoons Yellow Curry

1 T. grated fresh ginger

1.5 teaspoons minced garlic

1/4 c. olive oil

(Notes: I sometimes add roasted sweet potatoes to this recipe, if I have them around.  Just add them to the squash while roasting, or toss leftover sweet potatoes into the soup pot.  You can also add 1/4 cup cider if you want a sweeter soup!)

Directions:

Preheat oven to 450 degrees.

Place the squash, carrots and vidalia onion in large roasting pan. Toss veggies with the olive oil and 1 teaspoon curry.  Roast veggies for approximately 30 mins, turning the veggies over several times during the cooking process (until the carrots are soft and the veggies start to show roasting).  Remove from oven.

Combine garlic and remaining curry, broth and veggies in a large soup pot.  (This is where you can add the cider if you want it).  Let simmer for at least 30 mins. Add the fresh grated ginger mid-way through the cooking process.  Using an immersion blender (or blend in regular blender in small batches), blend  the soup until consistency you like.   I like to leave mine a little chunky!

Serve with a sprinkle of fresh Parmesan cheese!

 

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