When chicken or pork is on sale, I buy a bunch and have a "cooking" day. (I don't really cook- everything stays raw.) I put the recipe ingredients with 4 breasts or chops in a gallon baggie and freeze. Then I thaw and cook (usually grill or slow cook). It's a definite time saver for weeknight meals.
These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.
A wonderful marinade for chicken. If you don't have Miracle Whip, mayonnaise may be substituted. I usually marinate chicken in the marinade at least 30 minutes before cooking. However, I once took chicken sitting in the marinade to a cook-out, and other people there who had brought their own chicken started dipping their chicken in my left-over marinade to coat, then barbecuing right away without waiting for it to marinate. It was still delicious! I've found I can coat over a dozen chicken pieces with a single recipe of the marinade. These days I make this without the Tbs of salt when making it just for myself, but people's tolerance for low salt varies widely and so I've posted it the way I've found suits most people best. I'd say be guided by your own tastes when it comes to amount of salt used.
My friend, Colleen, uses this marinade for pork, beef, chicken-- and always has good results. Now I do, too! (my version is lower sodium than hers) The recipe makes enough marinade for 5 lbs of meat, so adjust accordingly.
This is an incredibly tasty way prepare a pork tenderloin. I could not get over how delicious it was. Even my young kids like it. The amount of chili powder is deceiving, I thought it would be very spicy and it was not.
Absolutely perfect for company! Serve with buttered noodles, baked apple sauce and you're good to go! Enjoy.
NOTE: 6-8 hour marination time required
Jing Tu means capital city in Chinese, which is Beijing the home of this tasty dish. This recipe is from Martin Yan's cookbook. If you can't find 1/4 inch thick pork chops buy them thicker and pound them.
One of the local TV stations has a recipe contest, once a year. I made this up & entered it last year...I won 1st place for the week for Poultry. Our youngest Son LOVES it & I've gotten many other compliments on it...hope you enjoy it, too!!!
I created this recipe by fooling around with some ingredients. The result is a wonderful tangy marinade with a bit of a kick that I use on steaks, pork chops, roast pork and even deer meat. This is especially good for a tough cut of meat. I frequently use this for london broil and marinate overnight. If I use for a pork roast, I add more maple syrup to make it sweeter and then baste the pork roast with it when it is cooking in the oven.
ETA: You can also use Agave nectar in place of honey or maple syrup as a low glycemic option.
There are many variations of this recipe on 'zaar. I'm posting this one so I can get the nutrition information for my version. I've decreased the honey and salt. It can be cooked however you like. I've done it on the grill, in the oven, in the slow cooker, and on top of the stove. What I like the most is that the whole family eats it. I mix it all together and put in a freezer bag. Defrosting before cooking gives better results (unless slow cooking- then can put it in still frozen)
I came up with this meal when I wanted something simple to put together, but packed with flavor. This recipe is done in the oven, but can be also grilled. I served it with a simple salad and crusty French bread. Roasted vegetables, rice pilaf and buttered noodles would also be great side dishes for this recipe.