Summer is officially here! That means…….lots of sunshine, 4th of July celebrations, outdoor games, fireflies, picnics, cook-outs, family and friend time.
And…..we all need easy go-to recipes. Of course, they must be delicious and full proof. Summertime is also grilling time. Whether you are vegetarian or a meat eater, marinades can make or break a dish.
This is my favorite marinade recipe that I have perfected over time. I use it for chicken and beef and pork. It is also great for grilling vegetables. Meat and/or vegetable kabobs make a perfect summer meal! I love it for roasting meats in the oven.
I hope you find this marinade versatile and delicious! Cheers to summer fun!
1/2 cup red cooking wine
2 Tbsp of mustard (I prefer whole grain Dijon)
2 Tbsp soy sauce (I also use liquid aminos)
2 Tbsp Worcestershire sauce
1 Tbsp of molasses (honey as a substitute)
1 Tbsp fresh lemon juice
2 cloves of garlic, minced
1 Tbsp of fresh ginger, minced
1 Tbsp fresh rosemary, thinly chopped
S and P
Optional: cayenne for a bit of a kick!
Whisk all of the ingredients together. Add salt and pepper as desired and mix in thoroughly. Place the meat in a pan and pour the marinade over the meat. Let it sit in the fridge for at least 1-2 hours. Turn the meat over halfway through. Pull out of the fridge and let it come to room temperature, about 20 minutes or so. Grill or roast. Generously brush on more marinade as desired. If grilling or roasting vegetables, brush on the marinade as you cook it to desired tenderness.
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