Marinades with 5 Ingredients of Less

1.Oil (Or Other Fat)

Oil coats meat and becomes infused with all of the flavors in your marinade. It ensures juicy meat that will crisp on the grill.

2. Acid (Like Vinegar or Lemon Juice)

Acid helps tenderize the meat and balance its natural richness. How much to use? Use the same ratio of oil to vinegar as you would for your favorite vinaigrette. Hell, use your favorite vinaigrette as a marinade; it works!

3. Something Salty, Something Sweet

Season your marinade with more than table salt and white sugar. Try soy sauce, Worcestershire, mustard, fish sauce, fruit juice, or honey.

4. Herbs, Onions, Garlic

The traditional aromatics will add freshness and depth to your grillin'.

Here are some of our favorite flavor combos (all made with oil, of course):

1. Fish sauce + lime juice + palm sugar
2. Garlic + rosemary + lemon
3. Thyme + chile + orange
4. Pink peppercorns + lime wheels + rice wine vinegar + cilantro stems
5. Apple cider vinegar + onions + cumin
6. Ginger + garlic + scallion + soy

The possibilities are endless. If you come up with something brilliant, let us know so we can try it in our kitchens.

For grilling tips, check out our Grilling Guide. And for more marinades, see our Marinades Slideshow.

Now grill some flavorful marinated chicken wings:

CREDIT: http://www.bonappetit.com/test-kitchen/cooking-tips/article/stupid-easy-marinades-with-5-ingredients-or-less

CHOCOLATE PEANUT BUTTER BANANA STUFFED FRENCH TOAST

YIELD: 2 large sandwiches (4 halves)

 

PREP TIME: 5 minutes

 

COOK TIME: about 5 minutes

 

TOTAL TIME: about 10 minutes

INGREDIENTS:

• 4 slices Texas toast (I prefer Texas toast over regular bread because it's thicker)
• about 8 tablespoons chocolate peanut butter, divided (Nutella may be substituted)
• 1 medium banana, sliced into thin rounds
• 2 large eggs
• 1/4 cup milk (I used unsweetened cashew milk)
• 1 tablespoon granulated sugar
• 1/2 teaspoon cinnamon
• about 2 tablespoons unsalted butter, for griddling

DIRECTIONS:

1. Spread each slice of bread with about 2 tablespoons chocolate peanut butter.
2. Evenly add bananas to two of the slices in an even, flat layer.
3. Top with remaining bread slices (with the chocolate peanut butter side down, touching the bananas); set the 2 sandwiches aside.
4. To a medium bowl, add the eggs, milk, sugar, cinnamon, and whisk to combine; set aside.
5. To a large skillet, add the butter and heat over medium-high heat to melt. After butter has melted, dip each sandwich in the egg mixture, on both sides, and place sandwiches in skillet.
6. Cook for about 3 to 4 minutes per side, or until lightly golden browned on both sides. Slice and serve immediately. French toast is best warm and fresh.

FRAGRANT ORANGE ENGLISH SCONES

Makes 10- 2.5″ scones.

Note:  Kensington Palace Scones are originally made without any orange zest or glaze.  If you aren’t into orange flavor, make them plain and they are just as delicious (and most authentic) this way!

Ingredients:

{Orange Scones}

2 cups all-purpose flour

2 Tbsp sugar

1/2 tsp salt

1 Tbsp baking powder

2 tsp grated orange rind

1/3 cup non-hydrogenated shortening (I used Spectrum brand)

1/3 cup unsalted butter

1/3 cup whole milk

1 egg, beaten

bench flour

{Light Orange Glaze}

2 tsp grated orange rind

1/4 cup sifted powdered sugar

1 Tbsp orange juice

Equipment:

fine grater/zester

food processor

large mixing bowl

liquid measuring cup

fork

work surface

2.5″ round cookie cutter

rolling pin

half baking sheet

parchment paper

cooling rack with baking sheet underneath

Directions:

1.)  Pre-heat oven to 425 degrees F.  Measure out the butter and shortening.  Cut butter into 1/4″ cubes and place on a plate.  Spoon shortening into 1 tsp chunks and place on same plate.  Place plate with butter and shortening in the freezer to chill for a few minutes.

2.)  Place all dry ingredients into the food processor and pulse a few times to combine ingredients.  Add 2 tsp of orange rind, and pulse one more time.  In measuring cup, measure out milk, then add egg and beat until the mixture is thoroughly mixed.

3.)  Remove butter/shortening from the freezer and add it into the food processor with flour.  Pulse the fats with the dry ingredients several times until you get pea sized pieces of the fat covered in flour.  Dump this mixture into a large bowl, then gradually add in liquid mixture with a fork until you get barely mixed shaggy dough.

4.)  Dump the shaggy dough onto a work surface scattered with bench flour.  Knead the dough ball 8-10 times.  For the final kneading, fold the dough entirely onto itself.

5.)  Roll dough out to a thickness of 1″.  Use round cookie cutter to punch out rounds.  Use bench flour on rolling pin and cookie cutter as necessary, to stop dough from sticking.  Place dough rounds on a baking sheet covered with parchment paper, at least 1″ apart.  Bake scones for 12-15 minutes until golden brown.

6.)  Make Light Orange Glaze.  Mix powdered sugar, 2 tsp of orange zest, and orange juice together in a small bowl.  Set aside.

7.)  After removing scones from oven, place on a cooling rack with baking sheet underneath.  Spoon glaze over scones.  This glaze is for flavor and not looks.  It will seep into the exterior of the scone, giving the scones an extra boost of orange freshness.   Serve scones warm, with generous amounts of jam and cream.

CREDIT: http://www.thirstyfortea.com/recipes/fragrant-orange-english-scones/

CREAMY HERB & CUCUMBER DRESSING

INGREDIENTS

• 1 cup chopped cucumber see note below
• 3/4 cup sour cream I used light
• 1 tablespoon heaping mayonnaise
• 1 tablespoon freshly squeezed lemon juice
• 3/4 teaspoon dried dill
• 2 green onions chopped (white and light green parts only)
• Salt and pepper to taste
• Milk if needed to thin the dressing

INSTRUCTIONS

1. Place all ingredients, except the milk, into a blender or small food processor and blend until smooth. Depending on the moisture content of your cucumber, you might need to add a splash of milk to thin out the dressing slightly.

RECIPE NOTES

About the cucumber: If using a regular cucumber, remove the seeds before chopping it. I also partially peel it, leaving on about half of the skin. If you're using an English cucumber, you can leave the skin on and you can leave the seeds in.

Variations: Feel free to add in any other herbs that you like. Fresh basil or parsley would both be great. You could also add in a small clove of minced garlic before blending the dressing.

CREDIT: http://celebratingsweets.com/creamy-herb-cucumber-dressing/

Healing Broth

Healing Broth

Ingredients
4 carrots, chopped or 1 sweet potato, cubed
2 stalks of celery, roughly chopped
2  onions, sliced
1 cup parsley, finely chopped
1 cup of shiitake mushrooms, fresh or dried
2 tomatoes, chopped
1 bulb of garlic (about 6-8 cloves), minced
1 inch of fresh ginger root
1 inch of fresh turmeric root
8 cups of water
Optional: Chili peppers or red pepper flakes 

Preparation
Place all the ingredients in a pot and bring to a gentle boil. Turn heat down to low and allow to simmer for about an hour. Strain and sip for a mineral rich, healing and restorative broth.  

French Toast Sticks

SOURCE: http://myfridgefood.com/recipes/breakfast/french-toast-sticks

Ingredients:

• 4 thick slices white bread (see notes)
• 1½ tbsp butter
• 2 eggs
• ¼ cup milk
• Salt
• ¼ cup sugar
• ½ tsp cinnamon powder

Directions:

1. Cut each slice into 4 sticks. (Remove the crust if you want - this is optional. Makes it look neater.)
2. Combine the eggs, milk and a pinch of salt in a bowl large enough to roll the bread sticks in.
3. Combine the cinnamon and sugar on a plate.
4. Heat half the butter in a large pan over medium high heat.
5. Roll the sticks in the egg mixture quickly (do not soak them), shake off excess and place in pan. In my pan I can fit 8 sticks so I cook them in 2 batches.
6. Turn to cook each side until golden.
7. Immediately transfer to the plate with the cinnamon sugar and roll to coat. It's important to do this quickly while they are hot straight out of the pan so it sticks.
8. Serve immediately with maple syrup to dunk the sticks in.

NOTES:

1. French toast is best made using stale bread. Fresh bread soaks up too much egg mixture, making it soggy on the inside and your sticks will flop when you pick them up.
2. It is best to use a loaf so you can cut thick slices as the thicker the sticks are (and the staler the bread is), the stiffer the sticks are (ie. they won't flop when picked up using fingers).

Shrimp Scampi with Garlic Toasts

SOURCE: http://www.foodnetwork.com

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 5 cloves garlic, chopped
• Kosher salt
• Pinch of red pepper flakes
• 8 1/2 -inch-thick slices crusty bread
• 1 1/4 pounds large shrimp, peeled and deveined, tails intact
• 3/4 cup dry white wine or low-sodium chicken broth
• Grated zest and juice of 1/2 lemon, plus lemon wedges for serving
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh chives

Directions:

Preheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.
Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until the shrimp are pink, about 3 minutes. Transfer the shrimp with a slotted spoon to the bowls.
Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.


Per serving: Calories 578; Fat 22 g (Saturated 7 g); Cholesterol 299 mg; Sodium 963 mg; Carbohydrate 44 g; Fiber 4 g; Protein 38 g