Marinades | Simple By Cindy

Marinated Mozzarella with Tomatoes

Jul. 12
2018

Now that my herbs are beautiful and bountiful, I get great pleasure in using them in all my recipes. I never got around to planting my full vegetable garden this year. Not happy about that. On the bright side, I planted more herbs than usual this year. For some reason, much to my excitement, they are bigger and lusher than they have ever been!

My vegetables and herbs are planted the same way every year, but turn out different each time. Some years they flourish superbly, and some years they do not. If any of you can tell me why I would so appreciate it. I just don’t get why. Nevertheless, this year I am a happy gal. I would love to pass on any good suggestions, but I am at a loss.

I have posted similar recipes to this one in the past. Reading over several recipes for making a tomato mozzarella salad, there were many that caught my eye, especially the ones that marinated the cheese before serving. Many of you probably have been doing this for years. This was my first try, and the result was so outstanding I knew I had to share.

What makes this so special is the way mozzarella really soaks up the essence of the seasoning. The fresh basil leaves make a huge difference in how the marinade will taste. So do not skimp on the basil leaves! It may sound like a lot, but trust me, just go for it. The lemon zest and juice add a nice fresh flavor and the balsamic vinegar adds a perfect zing to it all. There is nothing better than marrying fresh tomatoes, mozzarella, basil and balsamic vinegar.

This recipe will serve 6-8 people who will bask in the deliciousness of a new way of making this classic recipe.

Ingredients for Marinated Mozzarella and Tomatoes.

1 1/2 pounds bocconcini or pearl mozzarella cheese
1/2 pound cherry tomatoes, halved
1/4 cup fresh basil leaves, chopped, plus 6-8 whole leaves for garnish
3 tbsp. balsamic vinegar
Zest and juice of 1 lemon
3/4 cup of good olive oil
1 tsp. kosher salt
1/2 tsp black pepper.

In a medium bowl, combine olive oil, chopped basil, lemon juice and zest, balsamic vinegar salt, and pepper.

Add mozzarella balls to the mixture and pour into a 9x 13-inch pan.

Place saran wrap around the pan and place in refrigerator to marinate for at least 1 hour or more.

Remove from refrigerator and return mixture to a bowl.

Add the tomatoes; toss to coat.

Transfer to a serving dish and top with whole basil leaves.

It’s that simple!

My herb garden

Glazed Sweet Potatoes

May. 31
2018

I know it is summer and you might not think you want another sweet potato dish. As I was cleaning out my pantry I noticed that I had some sweet potatoes that were in urgent need of cooking, or they would go bad. The result was so incredible, I knew I needed to share it with you.

If you ever find yourself in that position, you’re going to want to have this recipe on hand. One upside of the weather not fully agreeing with the season yet, turning on the oven to roast these wasn’t so bad!

As it turns out, this is one of the best sweet potato recipes I have ever made. This dish will definitely be on my Thanksgiving menu, it was just that fabulous. Usually, I can never get my sons to eat sweet potatoes. They gave it a try, and they loved them so much they even asked that I make it again. (WHAT?!)

I have come to the conclusion that sweet potatoes should always be eaten in tandem with brown sugar and maple syrup. They go together like peanut butter and jelly. For this recipe, I used bourbon and it gave the sauce an additional depth of flavor that is as dramatic as it is amazing. Of course, the vanilla extract topped it off to make it just perfect.

This is an absolutely superb side dish. It is courtesy of Kosher By Design and will serve 8-10 people who will be delighted by this sweet potato dish even if it is summer!

Ingredients for Glazed Sweet Potatoes

4-5 pounds sweet potatoes, peeled
4 tbsp. (1/2 stick) margarine or butter
1 cup dark brown sugar
1 tbsp. vanilla extract
1/4 tsp. salt
1/4 cup whiskey or bourbon

Preheat oven to 375°F.

Cut the sweet potatoes into 1/2-inch slices.

Steam the sweet potatoes for 10 minutes or until soft but not mushy.

Remove potatoes from steamer and set aside.

In a small saucepan, melt the butter over medium heat.

Add the brown sugar, vanilla, and salt, stirring until the sugar is dissolved.

Stir in the whiskey or bourbon and cook for 5-10 minutes or until slightly thickened, stirring occasionally.

Spray a 9 x 13-inch glass baking dish with nonstick cooking spray.

Place the sweet potatoes in the pan.

Drizzle the sauce over the top.

Bake uncovered for 1 hour.

Baste with the sauce every 10 minutes to keep the potatoes from drying out.

It’s that simple!

Salmon with Cumin-Orange-Honey Marinade

Jul. 21
2017

Marinating is one of the easiest and quickest ways to flavor food. Poultry, fish, meats, and vegetables are like sponges, and they can easily absorb the marinade. Many marinades have tenderizing effects as well, which start the “cooking process”. You need to be very careful in determining the amount of time you marinate your food. For instance, the acid levels contained in fish often accelerate the cooking process. Therefore, you should only marinate fish for 1 our or less.

Ideally, a marinade helps to flavor, and not tenderize foods. Using anything acidic, like citrus or vinegar, softens the food, allowing it to absorb the flavors of the sauce. There are many different types of marinades: Mediterranean, spiced, herbed, citrus or any combination of ingredients you enjoy. There are no rules for making a marinade. You can use whatever ingredients you have in your pantry. Combine them, add the food, and let the flavors blend.

This marinade was superb. The cumin, coriander, smoked paprika and cayenne pepper added a savory, yet delicate aroma to the salmon. Marinating is the easy part; cooking the salmon is a little more tricky. When cooking it on the grill, I usually time it for 2-3 minutes each side, check the consistency, then alter the cooking time as needed.

This recipe is courtesy of Fine Cooking. It will serve 4 people who will thoroughly enjoy this wonderful marinade.

Ingredients for Cumin-Orange-Honey Marinade

4 (1/2 lb.) center cut pieces of salmon
3 large garlic cloves, finely chopped
1/3 cup fresh orange juice
1/3 cup sherry vinegar
1/4 cup honey
3 tbsp. olive oil
1 tbsp. cumin
1 tsp. smoked paprika
1/2 tsp. ground coriander
Pinch cayenne pepper

Today’s hint: When marinating fish, let it sit for 30 minutes to one hour. If it marinates any longer, the flesh may start to “cook” and go mushy. This is especially true when using any citrus in your marinade.

Place garlic in the bowl of a mortar and pestle.

Sprinkle kosher salt (about 1/2 tsp.) over garlic.

Mash with a pestle until a paste forms.

Note: if you do not have a mortar and pestle, use the flat part of a knife to mash it down to a paste.

Whisk the garlic paste with the rest of the ingredients.

Place salmon in marinade and let it marinate for 30 minutes to 1 hour at room temperature.

Place salmon on grill for 2-3 minutes each side for medium-rare. Well-done fish requires one or two minutes more.

*Cooking time will also vary according to the thickness of the salmon.

It’s that simple!

Bourbon Skirt Steak

Jan. 27
2016

As all cooks know, it takes much practice to make the perfect dish. The recipe I am about to share with you is an exception…I prepared it for the first time the other day and it came out perfectly!

My niece, Leslie, is a wonderful cook and and part of my Thanksgiving cooking team. She gave me this recipe which I will now share with all of you.

She made this steak for her annual New Years Eve party and told me it was a big success.

She was right! This marinade gives the steak a bold and unique flavor that leaves you wanting “just a little more”.

This bourbon steak recipe is courtesy of William-Sonoma. I made a few changes to make it “user friendly”.

You are going to love this one!

Ingredients for the Bourbon Steak

1/2 cup of bourbon 

1/2 cup brown sugar 

1/3 cup of soy sauce

 2 tbsp. Worcestershire sauce 

1/2 tsp. tabasco sauce

 1 tbs. dijon mustard 

1 tsp. cornstarch 

3 pounds of skirt steak (I used more than that for company)

In a large plastic bag, combine bourbon, brown sugar, soy sauce, Worcestershire, tabasco, dijon mustard and cornstarch. Close the bag and shake until all the ingredients have combined.

Add the skirt steak to the plastic bag. Do not seal bag. Twist the top of the bag until the ingredients have lifted to the top. Fold down top and place rubber band around the top to seal it.

Let the skirt steaks marinate for 2-3 hours or overnight.

Preheat cast iron grill (or grill pan) with 2 tbsp of olive oil. When hot, place skirt steaks on grill pan.

Cook 3-4 minutes each side for medium-rare, or until cooked to your liking. Remember, the steaks will continue to cook when you take them off the heat so allow time for that too.

Transfer steaks to a cutting board and let them rest for 5 minutes.

Cut steaks into thin slices, or serve them individually.

It’s that simple!

Skirt Steak with Chimichurri

Nov. 9
2015

I always thought that Chimichurri was a marinade made with cilantro. Because I am not a fan of cilantro, it was something I never considered.

I came across this recipe as I was searching for something novel to prepare for dinner.

The ingredients were appealing to me, so I thought I would give it a try. I was skeptical at first, which was why I decided to use it as a sauce on the side and not as a marinade.

I was pleasantly surprised and thought it was definitely blog-worthy. I am happy to be sharing this with you and I really think you will love it too!

Chimichurri is very similar to a pesto sauce. There are many varieties (some do use cilantro) and this version is a combination of parsley, oregano, garlic, oil and vinegar. You can even add a little bit of chili pepper or red pepper flakes.

Although it is a marinade commonly used on steak, you can use it on poultry or fish. I am definitely going to try it that way as well!

Ingredients for the Chimichurri

1 bunch of flat leaf parsley
8 cloves of garlic, minced
3/4 cup of good extra virgin olive oil
1/4 cup of red wine vinegar
Juice of 1 lemon wedge
1 tbsp. diced red onion
1 tbsp. dried oregano or 4 sprigs fresh, chopped
1 tsp black pepper 1/2 tsp. kosher salt

Pulse parsley in food processor to chop.

Add remaining ingredients to the food processor and blend.

You can separate the sauce, half for cooking and half to place on steaks afterward. I choose to cook the steaks with my own ingredients, then place the sauce on the side when I served it.

Ingredients for the Steak

2 or 3 skirt steaks

Set oven to broil.

1/2 tbsp. onion powder
1/2 tbsp. garlic powder
1 tsp. paprika
1 tbsp. dried oregano
1 tbsp. salt
1/2 tsp. pepper

Mix ingredients together and rub onto both sides of steak.

Place steak in oven for 5 minutes each side.

Be careful. Try to judge how thick your steaks are. If they are thin, set your timer for 4 minutes each side.

If after 5 minutes each side is too rare for you, then set your timer for 1-minute increments, until they are cooked to your preference. Remember, they will continue to cook after you take them out of the oven!

Simply delicious!

It’s that simple!