Taco Thursday: With 10 Clove Garlic Marinade

1/12/2012

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Try this delicious marinade on beef, chicken, pork, etc.  We used this to grill sirloin steak and chicken for easy tacos topped with butter lettuce, onions, cheese, avocados, and a lime-jalapeno dressing wrapped in whole wheat tortillas.  

Source: Allrecipes.com


Ingredients
  • 2/3 cup vegetable oil
  • 1/3 cup Worcestershire sauce
  • 1/4 cup soy sauce
  • 1/4 cup steak sauce
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 yellow onion, minced
  • 10 cloves garlic, peeled and minced
  • 2 to 4 lbs of chicken, beef, or pork
Directions
  1. In a bowl, whisk together vegetable oil, Worcestershire sauce, soy sauce, steak sauce, water, salt, pepper, onion, and garlic until thoroughly mixed.
  2. Pierce several holes into meat with a sharp knife, and place in a shallow dish. Stir marinade once more and slowly pour over meat, smothering the top with the garlic and onions.
  3. Cover and refrigerate overnight, or up to 36 hours. Cook as desired.

***To make the lime-jalapeno dressing: Mix together juice of one lime and one diced jalapeno (seeds removed) with 1.5 tablespoons of olive oil.  Season with salt and pepper.  Drizzle over tacos.    
(Dressing and tacos adapted from a recipe of Rachael Ray)

A must-have tool for garlic lovers:
This little plastic gadget from Bed, Bath, and Beyond can really save you some time in the kitchen, especially if you're like me and use a lot of garlic.  To use, just insert the cloves, press down, and roll with the palm of your hand.  The garlic is ready to use and the peels stay behind in the sleeve.  Genius!  
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Butter Free Chicken Pot Pie

1/10/2012

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More winter comfort food! This is my go-to chicken pot pie recipe.  It's a healthier version as it contains no butter, has only one crust, and I cut out more fat and calories by using skim milk.  But let's not kid ourselves - there is still a pie crust on top!

Source: Real Simple Magazine (with changes)
Serves 6| Hands-On Time: 35m | Total Time: 1hr 10m Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 onions, chopped
  • 4 carrots, diced
  • 3 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups skim milk
  • 1 10-ounce package frozen peas
  • 1 tablespoon fresh thyme (or if you don't have any on hand, you may use 1 teaspoon of dried thyme)
  • kosher salt and black pepper
  • 1 9-inch store-bought piecrust, thawed if frozen
Directions
  1. Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through, 10 to 12 minutes; let cool, then shred.  Or, I actually prefer to brush the chicken with olive oil and grill it until almost done; then cube.
  2. Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6 to 8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
  3. Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2 to 3 minutes. Stir in the chicken, peas, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper. Transfer to a shallow 1½- to 2-quart baking dish.
  4. Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30 to 35 minutes.

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