Summertime

Summertime Marinades: Soy Spring

Chicken, grilling, Marinade, Paleo, pork, Seafood, Shellfish

The Soy Spring recipe below works with virtually all food. Those strictly adhering to a Paleo diet can easily substitute Coconut Aminos for the soy sauce. However, for me, the amount is so small and it’s used as a marinade so I’m okay with cheating a little bit. IMG_2702

Soy Spring (best with vegetables, chicken, seafood, pork or thick-cut steak)

Ingredients

1 tablespoon of rice wine vinegar (apple cider vinegar can be substituted)

1/4 cup reduced-sodium soy sauce (Coconut Aminos can be substituted)

2 tablespoons sweetener (local honey, agave or raw sugar)

1 tablespoon fresh ginger, peeled and grated or finely chopped (1/2 teaspoon of dried ginger can be substituted)

2 cloves of garlic, minced

1/4 teaspoon crushed red pepper

Process

Mix ingredients together in a bowl and place your protein into the mixture, and cover with lid or plastic wrap. Refrigerate for at least an hour and up to 24 hours. Steak is the only exception, and it should only marinate for 30 minutes. Grill at 425 degrees until cooked through.

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Summertime Marinades: Major Mojo

Chicken, grilling, Marinade, Mojo, Paleo, Salad, Shellfish

Today’s summertime marinade is a Cuban classic – Mojo. This mix of citrus, garlic and cilantro works works great on chicken, fish and shellfish, and it might just be the new recipe to spice up your menu. Serve anyway you want – with tortillas, on a salad, or be traditional and go with black beans and rice. IMG_2158

Major Mojo (best with chicken, seafood or shellfish)

Ingredients

6-8 cloves of garlic, chopped

1/2 cup white or yellow onion, chopped

1/2 cup orange juice

1/4 cup lime juice

1/4 cup fresh cilantro, chopped

1/2 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon kosher or sea salt

1/2 teaspoon cayenne pepper

2/3 cup olive oil or coconut oil

Process

Mix all ingredients together in a bowl, place your protein into the mixture, and cover with lid or plastic wrap. Refrigerate for 30-60 minutes. Grill at 450 degrees until cooked through.

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Summertime Marinades: Dynamite Dijon

Chicken, Coconut Milk, Dijon, grilling, Herbs, Lamb, Marinade, meal plans, Paleo

Mustard-based marinades can be unexpected and very tasty. Even if you don’t gravitate toward mustard BBQ sauce, you should still give this recipe a shot. The coconut milk cuts the Dijon mustard nicely, and the fresh garlic and herbs give it an earthy taste. IMG_2754

This marinade almost seems luxurious because of its silky texture. Basting extra sauce over the meat while grilling creates a nice layer of flavor. This combination works particularly well with lamb, pork and chicken.

Ingredients

1/4 cup Dijon mustard

1/2 cup light coconut milk

4 garlic cloves, roughly chopped

2 tablespoons fresh rosemary, roughly chopped (or 1 tablespoon dried rosemary)

2 tablespoons fresh thyme (or 1 tablespoon dried thyme)

1 teaspoon ground pepper

1-2 pounds protein of your choice

Process

In a small bowl, mix the Dijon mustard and the coconut milk until fully combined. Then add the garlic, rosemary, thyme and pepper. Mix well.

Reserve 1/4 cup of marinade to use for basting. Mix the remaining marinade with your protein. For chicken and lamb, marinate for 30 minutes to 2 hours. For pork, marinate for 1 hour or up to 24 hours.

Grill protein at 425-450 degrees until the meat is cooked to your desired internal temperature. The heat level will help ensure that your meat doesn’t burn due to the thick marinade. Flip your meat once while grilling, baste with extra sauce, and flip and baste a second time before removing from the grill. Let the meat sit for five minutes before slicing or serving. Enjoy!

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Summertime Marinades: Snappy Lemon

Asian, grilling, Marinade, Paleo, Shellfish, tips

It’s summer, and it feels like it. That means my grill has been utilized nearly every night of the week. I just think food tastes better because of that open flame, and marinades can truly enhance an entire meal.

The real struggle comes when trying to find new marinades for your favorite grilled proteins. I honestly grill everything from steak to shrimp to vegetables. So I’ve developed a variety of easy homemade marinades that complement any meal.

Over the next few days, I’ll share four different recipes that can be used on practically anything. Experiment and try new proteins that you might not normally gravitate toward. You never know what new favorite you’ll whip up tonight. IMG_2695

The Snappy Lemon recipe below comes from my mom’s recipe book. It’s never failed me and offers a nice change to store-bought dressings used as a marinade. Try it tonight with grilled chicken or shellfish.

 

 

Snappy Lemon (best with chicken, skirt steak, seafood or shellfish)

Ingredients

1/4 cup reduced-sodium soy sauce (Coconut Aminos can be substituted)

2 tablespoons white wine

2 tablespoons lemon juice

1/2 teaspoon chili garlic sauce (you can find this in the Asian section at most grocery stores)

2 green onions, chopped

1 clove of garlic, finely chopped

Process

Mix all together in a bowl and place your protein into the mixture, and cover with lid or plastic wrap. Refrigerate 15-30 minutes (only 15 minutes for shellfish). Grill at 450 degrees until cooked through.

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