Marinade from the freezer creates a tasty meal quickly! I grilled the meat and we had a great outdoor meal!
Menu:Herb and Garlic Marinated Chicken Roasted Sweet Potato Spears Grilled Vegies Fresh Blueberry and Strawberry Bowl Roasted Garlic Sourdough Bread (from Costco)
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.
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
Ingredients3 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
- Preheat oven to 400°F.
- In a large bowl, stir together all ingredients add potatoes and mix until evenly coated.
- Place potatoes on baking sheet and bake 20 minutes. Then turn cook for another 10 minutes.
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.