Ok time for the big trip to the grocery store. I am trying to cut out HFCS, so the marinades I was using are now off limits. Can anyone recommend any? I don't mind "plain" chicken or fish, but i would like to add some flavor to it. Homemade would be nice too.
2 satsumas or 1 large orange
1 tsp ginger, grated
2 cloves garlic, minced
1 tbsp soy sauce (or less to taste)
1/4 tsp ground black pepper.
If desired, something to make it spicy - I like thai red chili paste or a shake of cayenne.
Zest the satsumas or orange, removing the zest but not the pith (white part - a microplane is great for this). Once they have been zested, cut in half and squeeze out the juice into a plastic ziploc baggie. Add the zest, garlic, ginger, soy sauce, and pepper, and any spicy ingredient you choose to use, and shake to combine.
Add chicken or pork - marinate in the fridge for at least an hour. Grill or bake. It has an intensely orange-y, asian sort of flair. It is great on a pork tenderloin!
I use Chinese 5 spice, Thai 7 spice, or dried mixed herbs & tinned or fresh tomatoes. Garlic, low fat yoghurt/creme fraiche & sliced mushrooms is great too, though cook the mushrooms FIRST, lol.xxxx
xxsharon
I've got a great barbecue sauce recipe at home and a recipe for homemade "Arby's sauce" (like the barbecue sauce at Arby's restaurant). Are you interested in either of those?
Kraft makes a good Fat Free and a Lite Italian dressing that's great for marinating chicken & pork. They also have a ceasar dressing, but I have a hard time finding a low cal one. For fish, I love to just sprinkle some pepper, squirt some lemon on them and bake or grill them. Even my 8 year old loves it.
1/2 c white vinegar
3/4 tsp whole cloves
3/4" cinnamon stick broken into pieces
1/2 tsp celery salt
1-1 /2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
salt to taste
1 tsp Tabasco
1-6 oz. can tomato paste
1c+4 tsp water
1/3 c. splenda
Combine vinegar through salt in covered pan and bring to boil. Remove from heat and allow to steep for 20 minutes or longer. Mix Tabasco, tomato paste and water in saucepan. Strain vinegar through cheesecloth or a coffee filter and discard spices. Add spiced vinegar and salt to tomato sauce in pan. Stirring often simmer over low heat until desired consistency is achieved. Add sweetener and stir. Refrigerate until used.
1/4 c. coffee
1 cup tomato sauce
1/2 c. chopped onions
2 T. tomato paste
3 T. red wine vinegar or apple cider vinegar
2 T. Worchestershire sauce
3 T. prepared mustard
1 t. Liquid Smoke
Tabasco sauce
2 T. Splenda (original recipe called for more - so you may want to taste it)
salt and pepper
Combine everything except splenda, salt and pepper in food processor and puree. Pour into a saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 15 minutes. Stir in splenda, salt and pepper. Let cool, cover and refrigerate. I always make a double batch since I want to make it worthwhile if I have to clean the food processor.
Spread Marinades and Rubs Oh My
