Jack Daniels Marinade

Ingredients:

  • 2/3 cup Jack Daniels
  • 1/2 cup soy sauce
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1/3 cup brown sugar
  • 1 tablespoon minced garlic

Directions:

  1. Whisk together all ingredients in a bowl.
  2. Pour over meat.
  3. Let marinade 6-24 hours.

Source:  My kitchen

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Chicken Marinade

Ingredients:

  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/3 cup soy sauce
  • 1/3 cup Worcestershire sauce
  • 1/8 cup lemon juice
  • 1 cup packed brown sugar
  • 4 tablespoons spicy brown mustard
  • 1 tablespoon salt
  • 2 teaspoons pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon Tabasco sauce

Directions:

  1. Whisk all ingredients in a bowl.
  2. Pour over chicken and let marinate up to 24 hours.
  3. Grill chicken, discarding leftover marinade.

Adapted from: http://www.momontimeout.com/2016/05/the-best-chicken-marinade-recipe/

Roasted Cauliflower

Ingredients:

  • 1 medium cauliflower, cut into florets
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon garlic, finely minced
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup Parmesan cheese, grated

 

Directions:

  1. Preheat the oven to 450.
  2. Put the cauliflower florets in a large oven safe pan.
  3. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.
  4. Bake for 20 minutes, stirring occasionally to ensure even roasting.
  5. Remove from the oven and sprinkle with the cheese.

Source: My kitchen

Italian Pasta Salad

Ingredients:

  • 1 pound garden rotini
  • 1/2 cup apple cider vinegar
  • 1/2 cup red wine vinegar
  • 2 cups of olive oil
  • 1/4 cup lemon juice
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 2 tablespoon sugar
  • 1 1/2 tablespoons Italian seasoning
  • 1/2 tablespoon ground black pepper
  • 1 tablespoon salt
  • 8 ounces mushrooms, sliced
  • 2 stalks celery, chopped
  • 3/4 cup carrots, chopped
  • 1 bell pepper, diced
  • 1 medium red onion, diced

Directions:

  1. Cook pasta according to package directions.
  2. Drain and cool.
  3. Whisk together the vinegars, oil and seasonings.
  4. Combine the vegetables with the pasta.
  5. Pour the dressing over the pasta and refrigerate to blend flavors.

Source: My kitchen

Olive Oil Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 3/4 cup sugar
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cup extra-virgin olive oil
  • 1 1/4 cup whole milk
  • 3 large eggs
  • 1 1/2 tablespoon grated orange zest
  • 1/4 cup fresh orange juice
  • 1/4 cup Grand Marnier

Directions:

  1. Heat oven to 350 and spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper.
  2. In a bowl, whisk the flour, sugar, salt, baking soda and powder.
  3. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier.
  4. Add the dry ingredients; whisk until just combined.
  5. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.
  6. Transfer the cake to a rack and let cool for 30 minutes.
  7. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Source:  http://food52.com/recipes/26709-maialino-s-olive-oil-cake