Summer Italian Marinade Recipes
ITALIAN MARINADE
Spiedies, grilled skewers of meat marinated in what amounts to Italian dressing, are a culinary mainstay of bars and roadhouses in and around Binghamton, N.Y. What follows is a recipe for the marinade used to prepare them for the fire. I have used fresh herbs, though dried ones are more traditional, and have upped the flavor slightly with the use of lemon zest. Once you've got the marinade made, simply cut the meat - chicken or beef, lamb or pork - into 1- or 2-inch cubes, and submerge it in the liquid for a couple of days (10 to 12 hours for chicken), covered, in the refrigerator. All that lemon and vinegar does some work on the meat, and the result, when grilled over charcoal for four or five minutes a side, is a fantastical taste of upstate New York, and a very simple and excellent dinner besides. (Here are instructions for cooking them.) Serve with torn mint and an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.
Provided by Sam Sifton
Categories sauces and gravies
Time 5m
Yield Enough for 2 to 3 pounds meat
Number Of Ingredients 13
Steps:
- Whisk together all the ingredients in a large bowl. Add cubes of chicken, pork, lamb or beef to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
Nutrition Facts : @context http, Calories 256, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 27 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 4 grams, Sodium 170 milligrams, Sugar 1 gram
ITALIAN MARINATED VEGETABLES
Provided by Food Network
Categories side-dish
Time 17m
Yield 12 servings; 6 ounces each
Number Of Ingredients 20
Steps:
- Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.
- Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
- In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.
- Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.
MARINATED ITALIAN SALAD
This is a perfect salad for potlucks and other occasions year-round. In winter, the ingredients are available when many other vegetables aren't in season...and in summer, it's a worry-free picnic food since it doesn't have a mayonnaise-based dressing.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat. , Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.
Nutrition Facts : Calories 189 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 927mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
EASY ITALIAN CHICKEN MARINADE
This recipe is great on grilled chicken! The vinegar helps create a tender meat, so the longer it marinates, the better. A favorite of mine is to grill chicken using this, slice it into strips, and serve with pasta (this goes great with my "Béchamel (White Sauce)" recipe!). This marinade tastes just as good without the Montreal Chicken Seasoning, so if you're out of it, don't stress!
Provided by ABfan13
Categories Chicken Breast
Time 5m
Yield 1/4 cup, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Whisk all ingredients together in a small bowl until combined.
- Completely cover each chicken breast with marinade. Store in gallon-size ziplock baggies, Tupperware containers, or other sealable, air-tight container. Marinate chicken for at least 4 hours or overnight.
ITALIAN GARLIC MARINADE
I made this up in an attempt to copy Lawry's Italian Garlic Steak Marinade. I usually sprinkle some seasoning (McCormick Montreal Steak is great!) over the steak either in the marinade or right before grilling as well.
Provided by run for your life
Categories High Protein
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- mix ingredients together.
- add steak or other meat.
- let marinade in refrigerator for 1 hr - overnight. The longer the better!
Nutrition Facts : Calories 577, Fat 35.7, SaturatedFat 12.6, Cholesterol 170.1, Sodium 1125.7, Carbohydrate 12.4, Fiber 0.5, Sugar 9.3, Protein 48.4
SUMMER ITALIAN MARINADE
This refreshing Italian-style marinade works great for grilled chicken!
Provided by Mat Kerry
Categories Marinades
Time 15m
Yield 20
Number Of Ingredients 11
Steps:
- Whisk the wine, lemon juice, olive oil, onion, garlic, whole peppercorns, crushed peppercorns, oregano, basil, thyme and salt together in a large bowl. Use mixture to marinate meat 2 to 24 hours before cooking.n
Nutrition Facts : Calories 27.7 calories, Carbohydrate 1.6 g, Fat 0.7 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.1 g, Sodium 289.5 mg, Sugar 0.4 g
SIMPLE SUMMER MARINATED CHICKEN
Chicken pieces marinated in prepared Italian salad dressing are grilled to flavorful, juicy perfection. Serve at any summer gathering.
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield 5 servings
Number Of Ingredients 2
Steps:
- Prepare salad dressing as directed on envelope. Pour over chicken in shallow dish or resealable plastic bag; turn over chicken to evenly coat both sides. Cover dish or seal bag.
- Refrigerate several hours or overnight to marinate. Drain chicken; discard marinade.
- Preheat greased grill to medium-high heat. Place chicken on grate of grill; cover grill with lid. Grill 35 to 40 min. or until chicken is cooked through, turning occasionally.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 110 mg, Sodium 280 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 34 g
ITALIAN BEEF MARINADE
This makes even a tough cut like London Broil moist, tender and flavorful! Great for the grill or for the broiler! (Note: cook time is marinating time)
Provided by MrsSnax
Categories Steak
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine dressing mix with both vinegars.
- Add oil, mix well, and then add seasonings and garlic.
- Add meat and marinate in Pyrex container or ziplock 4 hours to overnight, turning occasionally.
- Please note that this*will* congeal in the fridge.
- Grill or broil to desired doneness.
- Let meat rest 5 minutes before cutting.
- Enjoy!
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