Chicken Fajita Marinade ~ by Sarah

I got this from allrecipes.com and added chili powder to give it a little kick.  Delicious!

Ingredients:
* 1/4 cup beer
* 1/3 cup fresh lime juice (it took about 5 limes to get this amount)
* 1 tablespoon olive oil
* 2 cloves garlic, minced
* 1 tablespoon brown sugar
* 1 tablespoon Worcestershire sauce
* 1 tablespoon chopped cilantro
* 1/2 teaspoon ground cumin
* salt to taste
* 1/2-1 teaspoon chili powder

Directions:
1. To prepare the marinade, stir together beer, lime juice, olive oil, garlic, brown sugar, Worcestershire sauce, cilantro, cumin, chili powder, and salt; mix well.
2. To use marinade, pour into a resealable plastic bag, add up to 1 1/2 pounds of chicken breast, and mix until chicken is well coated. Marinate for 1 to 3 hours in the refrigerator.
3. Saute vegetables, remove from pan, cook meat, then add veggies back to meat mixture to blend flavors.  Serve as desired!

Cheers!

Anderson Shish Kabobs ~ by Sarah

You've tried Hanning Shish Kabobs, now you should try shish kabobs ala Anderson!  Wes is famous for these--they are to die for!

Ingredients:
1 family-sized package petite sirloin steaks
2 zucchini
1 package whole fresh musrooms
1 green bell pepper
1 red bell pepper
1 orange bell pepper
1 sweet onion
1 heaping regular-sized spoonful of pre-minced, jarred garlic
2 bottles teriyaki sauce marinade
1 package shish kabob skewers

Directions:
Cut the vegetables into uniform pieces about 1 inch by 1 inch.  Put in a large bowl and  pour one bottle of marinade over them.  Stir well to coat.  Cover and put in refrigerator.

Trim the meat well and cut into 1 inch by 1 inch pieces.  Place in Ziplock bag.  Add garlic.  Pour in the other bottle of marinade.  Seal bag and mix well to cover the meat.  Put in refrigerator.

Allow veggies and meat to marinate in the refrigerator for at least t 6 hours.

When ready to start cooking, soak the wooden shish kabob skewers in water for about 15 minutes.  Add meat and veggies to the skewers in whatever order suits your fancy.  Save the leftover veggie marinade, but discard the meat marinade.

Barbecue over medium-high heat about 10 minutes or until meat is cooked to your desired wellness.  (Medium-rare, baby!)  While cooking, brush leftover marinade from the veggies on the shish kabobs.

Serve with white or brown rice.  I could eat these daily.  And they're great leftover--even cold from the fridge!

Apple "Jack" Pork ~ by Sarah

This is actually a recipe Angela sent me to add to the blog. I've never tried it, but it looks delicious, so I'm going to soon. I'll just have to borrow some whiskey from her... ;-)

This is a fall-flavored marinade for pork loin or tenderloins. Roast with baby carrots and red potatoes. Use the marinade to baste the roast and to deglaze the roasting pan. Bring to a boil and serve over veggies.

Ingredients:
2 cups apple cider (or unsweetened apple juice)
1/2 c Jack Daniels Whiskey
1/4 c brown sugar
1/2 t garlic powder
1 t mustard powder
1 T dried onion flakes
1 t Worcestershire sauce
1 T olive oil
1 T molasses

Directions:

1. Whisk all ingredients in a bowl.

2. Place meat in Ziploc plastic bag and pour marinade all over.

3. Seal bag and refrigerate for 3-6 hours.

4. Remove meat and cook as desired, using reserved marinade as noted above.

Lemon Pork Marinade ~ by Sarah

I was looking for a quick pork marinade this morning that didn't require special ingredients I didn't already have in the house.  I found this on allrecipes.com and it was excellent.  It makes the pork very lemony, so if you don't like lemon, this won't be for you!  Definitely made the meat tender and juicy, though.

Ingredients:
1/4 c. lemon juice (I just happened to have half a fresh lemon, so I used fresh.)
2 T. vegetable oil
4 cloves garlic
1 t. salt
1/4 t. oregano
1/4 t. pepper

Directions:
Mix the above ingredients in a resealable plastic bag.  Add 4 boneless pork chops and seal.  Make sure pork is totally coated and refrigerate for at least 4 hours, turning over periodically.  Grill meat on the barbecue and enjoy!

Salmon or Chicken Marinade ~ by Sarah

I love salmon, but let's face it, it pretty much tastes like whatever ingredients you use to prepare it.  This marinade recipe came from Wes's mom and it's delicious.  It can also be used on chicken...

Ingredients:
cracked pepper, to taste
1/4 c. olive oil
1/4 c. soy sauce
2 T rum (or a little more if you really like rum's flavor)
3 T lemon juice (freshly-squeezed or bottled)
5 whole cloves, smashed

Directions:
In a 9x13-inch baking dish, mix the above ingredients.  Place meat in marinade and refrigerate for a few hours.  Flip meat over and continue marinating for a few more hours.  Grill, bake, or fry meat in your desired fashion.  So good!