Another marinade fresh from the freezer! Using some inexpensive shortcuts, like making this marinade in bulk with many families, has great advantages. I love making such a great meal with so much less work!
Mojito Marinated Chicken
Grilled Zucchini, onions and mushrooms
Lemon Water, or Agua Limon (recipe on a previous post)
Mojito Marinade (or salad dressing) quart freezer bag or container
¼ C chopped garlic
½ C chopped onion
2 C orange juice
½ C lime juice
½ C olive oil
2 T fresh oregano or 2 t dried
1 T fresh cilantro
4 t kosher salt
1 T black pepper
2 t cumin
Mix garlic, onions in a bowl.
Mix oregano, cilantro, salt, pepper and cumin in separate bowl.
Heat olive oil in large sauce pan.
Slide contents garlic bowl into hot oil.
When it begins to cook add 2 cups of juice.
Simmer 5 minutes, adding more juice as it gets dry.
Add contents of spice bowl and stir.
Take off heat.
Pour it all into a blender or food processor and pulse 3 times.
Continue to add juices with the mixture until all is well mixed.
Pour into another container to cool to room temperature. (a very large bowl)
Divide into recipes and place into quart size freezer bags or individual’s containers.
Marinade will keep in refrigerator for 2 weeks if used for salad dressing.
Freeze any you want to use for marinades.
This is great on chicken or vegetables. Marinate 4 hours or overnight, then bake, grill or broil meat until done.
1 ½ C rice, rinsed and drained
2 C fresh chunky salsa
onions, cilantro, tomatoes, peppers, and garlic
Cook rice as directed.
Sauté salsa until most of liquid is gone.
Add cooked salsa to cooked rice and serve.
1 15 oz can nonfat refried beans
1-2 T Coconut Oil
1/4 C grated cheese
I usually replace the fat so that the beans will be smooth. I use olive oil or coconut oil. Mix beans and coconut oil.