Archive for the 'marinade' Category

Aug 25

Pickled Cherry Tomatoes

The answer to an overflow of garden tomatoes.

Jan 05

A year of weeknight dinners …. easy teriyaki marinade

I love this easy marinade – it works beautifully for for salmon, shrimp, pork, chicken, veggies, or my favorite – flank steak. Simply mix equal parts brown sugar, rice vinegar, and soy sauce. Yup, that’s it! Marinade your protein or veggies of choice for at least one hour or up to 24 hours depending on what you’re cooking, then grill or broil. You’ll never reach for a bottle of store-bought…


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Pickled Cherry Tomatoes
Friday, August 25th, 2017

When sauce and salsa recipes have been exhausted and there’s still copious amounts of tomatoes from the garden. Pickled. Cherry. Tomatoes.

Pickled Cherry Tomatoes

Makes 1 quart

2 pints cherry tomatoes
1 small jalapeno pepper, stem removed
1 large clove garlic, peeled
2 springs fresh thyme
1/2 cup white wine vinegar
1 tablespoon granulated sugar
1 cup water
2 teaspoons kosher salt
1 teaspoon peppercorns
1 tablespoon mustard seeds

Using a toothpick or skewer poke a small hole in each tomato and cut the top off of jalapeno (cut in half and remove seeds if you want less heat).
Place tomatoes, jalapeno, garlic clove and thyme in a large jar (a 4-cup Ball jar works perfectly for this).
In a medium saucepan combine vinegar, sugar, water, salt, peppercorns and mustard seeds. Bring to a boil and simmer for 2 to 3 minutes until sugar and salt are dissolved.
Pour or ladle vinegar mixture into jar over tomatoes; allow to cool completely before covering. Store in the refrigerator for up to 2 weeks. 

Posted by Dana White  /  Filed under marinade, Recipes, Seasonal Goodies  /  Comments: 0



A year of weeknight dinners …. easy teriyaki marinade
Monday, January 5th, 2015

photo

I love this easy marinade – it works beautifully for for salmon, shrimp, pork, chicken, veggies, or my favorite – flank steak.

Simply mix equal parts brown sugar, rice vinegar, and soy sauce. Yup, that’s it!

Marinade your protein or veggies of choice for at least one hour or up to 24 hours depending on what you’re cooking, then grill or broil. You’ll never reach for a bottle of store-bought teriyaki again.

Happy Cooking.

 

Posted by Dana White  /  Filed under Kid-Friendly, marinade, Weeknight Dinners  /  Comments: 0



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