Seven Seas Simply Marinade Recipes

SEVEN SEAS® SIMPLY MARINADE

Steps:

• Pour 3/4 cup of the dressing over chicken; cover.
• Refrigerate at least 30 min. to marinate. Drain; discard marinade.
• Preheat greased grill to medium heat. Grill chicken 7 to 9 min. on each side or until cooked through, turning and brushing occasionally with the remaining 1/4 cup dressing.

QUICK-AND-EASY STEAK MARINADE

Steps:

• Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork.
• Sprinkle each steak with salt, pepper, garlic powder, and Montreal steak seasoning. Pat seasonings into steaks.
• Whisk olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, garlic, and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

EASY AND TASTY ALL-PURPOSE MARINADE

Steps:

• In a medium bowl, combine the garlic, soy sauce, olive oil and water; mix well. Marinate meat of your choice for at least 8 hours.

SEVEN SEAS CASSEROLE

Steps:

• Mix soup and milk in saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary), peas, onion, lemon zest and juice, and sherry.
• Turn into a buttered 2-quart casserole dish.
• Bake at 375 degrees for 25-30 minutes.
• remove from oven and top with slices of cheese; sprinkle with paprika.
• Return to oven for an additional 5 minutes, or until cheese melts.
• Remove from oven, and let rest for about 10 minutes before serving.
• Helpful Tips: I like to put the onion in with the rice while the rice is cooking. Also, be sure to use the designated small-sized shrimp, or bay scallops or other bite-sized seafood in this dish---DO NOT use large or jumbo shrimp or sea scallops unless you cut them up--- as you want a morsel of yummy seafood in every bite!

SEVEN SEAS

Steps:

• 1. Cut the seafood into 1/4-inch dice. (If the seafood is very fresh, this can be done up to 1 day in advance and refrigerated).
• 2. Preheat the oven to 350°F.
• 3. Add the mushrooms to the seafood and toss to mix well. Combine the mayonnaise, vinegar, soy sauce, and lemon juice in a small bowl. Set aside about 3 tablespoons of the mayonnaise mixture and toss the rest with the seafood mixture, using a slotted spoon to thoroughly combine.
• 4. Divide the mixture among 8 large scallop shells or 4-inch shallow gratin dishes. Top each with 1 teaspoonful of the reserved mayonnaise mixture. (The seafood may be prepared to this point up to 1 day in advance. Refrigerate, wrapped in plastic.) Bake until a fork inserted in the center comes out warm, about 12 minutes.
• 5. Sprinkle chives over the top and serve warm.