GARLIC AND HERB MARINADE
Easy and versatile. A nice alternative to bottled dressings for marinade! This one includes garlic, thyme and Italian-style seasonings. Great on chicken.
Provided by Chippie1
Categories Very Low Carbs
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper.
- Mix well and apply to your favorite meat.
Nutrition Facts : Calories 175.1, Fat 18.3, SaturatedFat 2.4, Sodium 583.6, Carbohydrate 2.5, Fiber 0.5, Sugar 0.1, Protein 0.4
HERB-MARINATED PORK TENDERLOINS
For a healthy main course, try Ina Garten's Herb-Marinated Pork Tenderloins recipe from Barefoot Contessa on Food Network � herbs add great flavor without fat.
Provided by Ina Garten
Categories main-dish
Time 3h35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
- Preheat the oven to 400 degrees F.
- Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.
Nutrition Facts : Calories 335 calorie, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 461 milligrams, Carbohydrate 2 grams, Protein 48 grams, Sugar 0 grams
HERB AND GARLIC MARINADE
This basic marinade imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and soft cheeses. The marinade doesn't work well as a sauce, so discard it before cooking.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup, enough for 2 1/2 pounds of meat or fish
Number Of Ingredients 7
Steps:
- Whisk together ingredients in a nonreactive dish. Arrange meat in dish; rubwith marinade. Cover; refrigerate forlength of time specified below, turning meat occasionally.
- Removemeat from refrigerator; let it come to a cool room temperature beforecooking. Remove meat from the marinade; discard the marinade. Usinga paper towel, wipe off any large piecesof herbs or garlic from meat. Seasonmeat with salt and pepper.
- Cook meat as desired. Garnish withherbs; serve with lemon wedges.
GARLIC AND HERB CHICKEN MARINADE RECIPE
Steps:
- Mix together sea salt, minced onion, roasted garlic powder, black pepper, coriander, parsley, and paprika.
- Put the spice mixture, olive oil, and vinegar into a gallon sized ziptop bag. Add two pounds of boneless, skinless, chicken breasts. Toss to coat well, place in the fridge and marinate the chicken for 30 minutes.
- Grease the grill grates, discard the marinade and grill the chicken over medium high heat for about 5 minutes per side for a total of about 10 minutes or until chicken reaches an internal temperature of 160°F.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
GARLIC AND HERB-MARINATED RACK OF LAMB RECIPE BY TASTY
Here's what you need: rack of lamb, fresh thyme, fresh rosemary, garlic, salt, pepper, chilli powder, olive oil, lemon, red wine
Provided by Dhruv Vohra
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350ºF / 175ºC.
- Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chilli powder, olive oil, and lemon juice; mix well, then set aside.
- If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)
- Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
- Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it's almost done, pour in red wine then remove from the heat.
- Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C
- Serve with roasted veggies.
- Enjoy!
Nutrition Facts : Calories 185 calories, Carbohydrate 10 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams
HERB & SPICE MARINATED GARLIC
Herb & Spice Marinated Garlic. Use the servings slider to easily adjust the ingredient amounts.
Provided by Debi
Categories Side Dish
Time P7DT10m
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small jar and cover with a tight-fitting lid. Store the jar in the fridge.
- Allow the garlic to marinate for up to 7 days. Both the garlic and the olive oil may be used in your cooking.
Nutrition Facts : Calories 97 kcal, Fat 10 g, SaturatedFat 1 g, ServingSize 1 serving
GARLIC AND HERB MARINADE FOR STEAK
Why wait for summer to make this mouth watering recipe. This is very easy and soooo yummy! My family doesn't eat allot of red meat but every once in awhile we like to enjoy a nice steak. We try other marinades but always come back to this "family fav." Hope you ejoy it too!
Provided by CHILI SPICE
Categories Steak
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- MIX ALL INGREDIENTS IN A BOWL. RESERVE 1/4 CUP OF MARINADE; REFRIGERATE. MARINATE YOUR STEAK(S) IN REFRIGERATOR 3-24 HOURS. REMOVE STEAK(S); DISCARD MARINADE. GRILL OR BROIL STEAK(S), BRUSHING WITH RESERVED MARINADE UNTIL DONE. THIS MAKES 1 CUP OF MARINADE.
- ****BEFORE GRILLING, I LIKE TO SPRINKLE BOTH SIDES OF MEAT WITH A PINCH OF COARSE SALT AND CRACKED BLACK PEPPER****.
Nutrition Facts : Calories 151.7, Fat 13.5, SaturatedFat 1.9, Sodium 483.9, Carbohydrate 8.2, Fiber 0.1, Sugar 3.5, Protein 0.3
GARLIC-HERB MARINATED LONDON BROIL
A quick and easy steak dinner from Dr. Ian Smith
Provided by Dr. Ian Smith
Number Of Ingredients 12
Steps:
- Put the steak in a shallow dish
- In a small bowl, whisk together the oil, vinegar, garlic, parsley, thyme, oregano, salt and pepper
- Pour the marinade over the steak and toss to coat
- Let stand at room temperature, turning occasionally in the marinade, for 15-20 minutes
- Arrange an oven rack 4 inches from the heating element and preheat the broiler
- Spray a broiler pan with cooking spray and place the steak on top
- Transfer pan to the oven and broil steak until the top begins to brown, about 4 minutes
- Carefully flip the steak and continue broiling until the meat is browning on the surface and cooked to desired doneness, about 4-5 minutes more for medium
- Remove the steak from the broiler pan, cover it with aluminum foil and let stand for 10 minutes
- Thinly slice the steak against the grain with a sharp knife and serve
DELICIOUS GARLIC HERB MARINATED MUSHROOMS
Impress your dinner guests with these delicious Herb Marinated Mushrooms. Serve them alongside your favourite charcuterie, as a side dish, or place on skewers and grill them up. The fresh herb and vinegar combination really makes these mushrooms shine.
Provided by Bernice Hill
Categories Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- Add some olive oil to a pan and sauté the mushrooms, cap side down until they begin to brown slightly. Flip them over and continue to sauté until water starts coming out. Remove and let stand in a bowl for 5 minutes.
- Mix all remaining ingredients for marinade and pour over (still warm) mushrooms. Allow to sit for at least an hour or even over night.
- Serve as a side dish, with charcuterie, on a bbq skewer, in a sandwich or salad. Save the marinade and use it to marinate meat the next day.
Nutrition Facts : Calories 155 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 392 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
GARLIC AND HERB MARINADE
Easy and versatile. A nice alternative to bottled dressings for marinade! This one includes garlic, thyme and Italian-style seasonings.
Provided by Denyse
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favorite meat.
Nutrition Facts : Calories 85.5 calories, Carbohydrate 1 g, Cholesterol 0 mg, Fat 9.2 g, Fiber 0.3 g, Protein 0.2 g, SaturatedFat 1.2 g, Sodium 291.5 mg, Sugar 0 g
HERB-GARLIC MARINADE
Steps:
- 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. Marinade may be made 1 day ahead and chilled, covered.
GARLIC AND HERB STEAK MARINADE
Provided by Food Network
Time 10m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Add the parsley, mint, thyme, garlic, scallions, lemon zest and juice, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the bowl of a food processor. Process until finely chopped. With the machine running, drizzle in enough olive oil to form a loose paste. Use as a marinade for flank or skirt steak, wiping off excess before grilling.
More about "garlic and herb marinade food"
GARLIC-HERB VENISON MARINADE | MEATEATER COOK
From themeateater.com
- Place garlic cloves in a mortar and pestle with the kosher salt and pepper. Mash into a pulp to release the oils. If you don’t have a mortar and pestle, you can use the back of a thick wooden spoon, the side of a chef knife, or a meat mallet.
- Add the lemon juice and herbs then whisk in the olive oil until emulsified. This makes enough marinade to cover about 1 pound of steaks.
- Place the venison in a resealable bag or container and pour in the marinade. Mix to coat evenly and let it rest in the refrigerator. Marinate for at least 1 hour and up to 8. Don’t be tempted to over-do this, acids can turn the outside layer of meat mushy and ruin the texture.
GARLIC HERB GRILLED CHICKEN - COOKING CLASSY
From cookingclassy.com
- In a medium mixing bowl whisk together olive oil, lemon juice, basil, parsley, oregano, rosemary, thyme, and garlic. Season with salt and pepper to taste (I use a scant 1 tsp salt and pepper, not included in nutrition estimate).
- Place chicken in a gallon size resealable bag. Pour marinade mixture over chicken. Seal bag while pressing out excess air.
- Rub marinade over chicken while turning pieces to coat with herbs and garlic until it's evenly distributed.
GARLIC AND HERB MARINATED TOFU RECIPE - THE COUPLE DOES VEGAN
From thecoupledoesvegan.com
- at a medium heat sweat your garlic in the oil. You do not want your garlic to brown you just want to cook off the raw garlic flavor
GARLIC HERB GRILLED CHICKEN - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
- Place garlic cloves in a large Ziploc bag, press air out and seal the bag. Smash garlic with the smooth side of a meat mallet. Open bag and add chicken breasts. Press air out of bag and reseal. Pound meat through the bag until the thickest part of the breast is level with the thinnest, about 1/2-inch thick. Open bag again and add tenders if included, vinegar, oil, salt and herb mix. Press out air and reseal bag and agitate until the chicken is coated in the herb garlic mixture. Refrigerate 30 minutes to 2 hours.
- Preheat grill to medium-high heat. Remove chicken from marinade and discard marinade. Grill chicken until no-longer pink in the center, 4 to 5 minutes per side. Alternatively, grill on a indoor grill pan over medium high heat, 6 to 8 minutes per side. Let rest about 5 minutes before slicing.
RECIPE: EASY GARLIC & HERB MARINADE FOR TOFU ... - KITCHN
From thekitchn.com
- Whisk the lemon juice, garlic, mustard, Italian seasoning, salt, and pepper together in a medium bowl until well-combined. While whisking, slowly drizzle in the olive oil until emulsified.
- Add the tofu, chicken, or pork and gently toss to coat. Cover and marinate in the refrigerator for at least 30 minutes. Or store the marinade in the refrigerator until ready to use.
GARLIC-HERB BAKED TURKEY BREAST TENDERLOIN - FED AND FIT
From fedandfit.com
- In a large bowl, whisk together the vinegar, brown sugar, mustard, garlic, seasonings, and 2 tablespoons of the olive oil until evenly combined. 2. Place the turkey in the bowl with the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, up to overnight, to let the flavors infuse.
- Heat the remaining tablespoon of oil in a cast iron or other oven-safe skillet over medium-high heat.
MY FAVORITE GARLIC MARINADE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
- Press garlic cloves with the side of a chef’s knife to crush slightly. Remove papery skin and transfer to a large re-sealable bag. Remove as much air from the bag as possible, seal closed and lay on work surface. Smash garlic with the smooth side of a meat mallet until completely pulverized. Open bag, add oil, vinegar, herbs, salt and pepper. Agitate to combine. Then add in poultry, meat, seafood or tofu. Seal bag shut.
- For poultry and meat marinate for 30 minutes or up to 8 hours. For seafood, marinate 10 to 30 minutes. Drain and discard marinade. For tofu: marinate 30 minutes to 8 hours (and it is okay to use the marinade to brush over tofu while cooking.)
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