How To Cook — Chicken

RSS

Marinades - The Fastest Way to Simplify Meal Prep

Marinades make cooking easy because they infuse flavor into the meat ahead of time so there is less work that has to be done when it's time to cook. You can prep your meats and marinades all at once and then just pull out as needed. Cooking is as simple as just baking the chicken or sauteeing the fish, because all the flavor you need is already there. There are no complicated recipes or long prep times.

Chicken Marinades

All of these marinades are measured on 2 pounds or 4 chicken breasts. Unless otherwise noted, marinate for at least a few hours up to a few days. It’s best to mix all the marinade ingredients in a bowl first and then marinate the chicken. You can use a gallon baggie, plastic or glass container or vacuum seal to get the best flavor.

Champagne Lemon Pepper Marinade

DO NOT USE THIS MARINADE FOR MORE THAN 1-2 HOURS
The acidity in the fresh lemon juice will begin to cook the meat if left in longer.
3 T. Champagne or white wine
1 T. Lemon Pepper Spice
Juice of 1/2 lemon
2 T. Tuscan Garlic Olive Oil
2 t. Italian Seasoning

Rosemary Wine Chicken Marinade

2 sprigs fresh rosemary - leave whole

2 T. Tuscan garlic oil or Italian oil
2 t. Italian seasoning
3 T. white wine
1 T. Creole Spice

Seafood Marinades

Place in gallon plastic bag or container. We do not suggest vacuum sealing fish marinades - the flesh is too tender and the flavor can become too intense when vacuum sealed.
2 T. each of the following ingredients per 1 pound of your favorite fish:
Teriyaki Sauce
Soy Sauce
Garlic Olive Oil
White Wine

Spices you can add to enhance flavor:

Blackened Seasoning
Lemon Pepper Seasoning
Herb Grill Seasoning
Creole Seasoning
Italian Seasoning
Herbs you can add to enhance flavor:
Fresh rosemary sprigs
Dill
Fresh Basil Leaves
Fennel

Shrimp Marinades

These are all based on one pound of shrimp. For best results use easy peel
shrimp. Unlike the seafood marinades, these can be vacuum sealed, but do
not marinate for more than a day or two unless you plan to freeze.

Rosemary Shrimp Marinade
1/2 cup red wine or white wine
2 T. teriyaki sauce
2 T. pepper
1 T. lemon juice
2 T. Creole Spice
5 sprigs fresh rosemary

Beef Marinades

All of these marinades are measured on 2 pounds of meat. Unless otherwise
noted, marinate for at least a few hours up to a few days. You can use a gallon
baggie, plastic container or vacuum seal to get the best flavor.

Rosemary Flank Steak Marinade

3 T. Rosemary Habanero Oil
1/4 cup red wine
2 T. Creole Spice
2 T. Grill Spice
2 T. teriyaki sauce
2 - 5” rosemary sprigs

Thai Pepper Oil Steak Marinade

*THIS IS VERY HOT*
3 T. Thai Pepper Oil
2 T. Fire Dust

Chuck Roast Marinade

2 T. teriyaki sauce
2 T. Worcestershire Sauce
2 T. Tuscan Garlic OliveOil
2 T. Red Wine
5 shakes of hot sauce
2 T. Grill Spice
1 T. pepper
1 T. Creole Spice

Put in jar, shake and our into food saver bag. Marinate for 2 days, after
1 day, flip it over. If you want to freeze the meat, let it sit in the fridge
for 1 day, then freeze it. Be sure to take it out 2 days before you need
it and let it marinate for at least an entire day once it has defrosted.

May 28, 2016
Maureen Bierman
Tags: Chicken Marinades Meal Preparation Meat Seafood

Chicken and Sausage Gumbo

Chicken and Turkey Sausage Gumbo

2 T. Tuscan Garlic Olive Oil
2 pounds of turkey kielbasa
2 pounds of chicken breast – boneless and skinless…
1 cup Tuscan Garlic Olive Oil 1 cup flour
3 vidalia onions – diced into ¼ – ½ inch pieces
2 bell peppers– diced ¼ – ½ inch pieces
5 ribs celery – diced ¼ – ½ inch pieces
½ elephant garlic – crushed or diced ¼ – ½ inch pieces
6 – 15 ounce cans chicken stock
3 bay leaves
3 T. Creole Spice
2 T. Italian seasoning
1 T. salt and 1 T. pepper or to taste

Season chicken breasts with creole spice blend. Chop the sausage into ½ inch pieces. Put 2 T. of oil in a stockpot. Cook chicken and sausage until browned. Pull out all the meat and place to the side.

Making the Roux: Add 1 cup of the oil and 1 cup of the flour to the pot. Stir constantly over medium heat until the roux takes on a light brown / caramel color. Be careful not to burn it.

Add the onions, bell peppers, celery and garlic. This will stop the roux from cooking. Continue stirring for about 5 minutes.

Add the stock in slowly, all the rest of the seasonings, the chicken and sausage. Bring to a boil and then cook over medium – low heat for 1 ½ hours, stirring occasionally. Add salt and pepper to taste.

Remove bay leaf before serving.Garnish with green onion and parsley and serve with or without rice if desired.