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Marinade from the freezer creates a tasty meal quickly! I grilled the meat and we had a great outdoor meal!

 

Sweet Potato Spears, Roasted Vegies, Grilled Chicken and fresh Berries

Menu:

Herb and Garlic Marinated Chicken
Roasted Sweet Potato Spears
Grilled Vegies
Fresh Blueberry and Strawberry Bowl
Roasted Garlic Sourdough Bread (from Costco)

Recipes:

Herb and Garlic Marinade(bag)

6-8 chicken breasts or the equivalent in dark meat or pork loin (leave at home)

6 large garlic cloves
1/3 cup packed tender fresh thyme sprigs
1/4 cup packed fresh rosemary leaves
1 1/2 tablespoons coarse salt
3/4 cup fresh lemon juice
1 1/4 cups olive oil
Freshly ground black pepper

Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste.

In a bowl whisk together garlic paste and remaining ingredients until emulsified.

Put into bag.

Freeze.

AT HOME:

Use as salad dressing, meat marinade, roasted potatoes/vegetables marinade. Marinate meat for 24 hours. Vegetables can be marinated an hour before roasting at 425°F for about 45-50 minutes, tossing at the halfway point and taking out of oven when tender.

Roasted Sweet Potato Spears

Ingredients

3 cups sweet potatoes, scrubbed and cut into ½” spears
½ teaspoon red pepper flakes
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon lime juice
1 garlic cloves, minced
¼ teaspoon cayenne pepper
1 tablespoon Dijon mustard
¼ teaspoon ground black pepper

Directions

  1. Preheat oven to 400°F.
  2. In a large bowl, stir together all ingredients add potatoes and mix until evenly coated.
  3. Place potatoes on baking sheet and bake 20 minutes. Then turn cook for another 10 minutes.

Grilled Vegies

I happened to have:

1 red pepper
3 mushrooms
1 zucchini

I tossed them with a bit of Herb and Garlic Marinade and threw them in a vegie basket on the grill.

 

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