It’s grilling season and blackberry season too, here in Kentucky. I’ve come up with 2 marinade recipes that work great on the grill or in the kitchen. I’m going to share those as well as a recipe I developed using leftovers. For a great ending, I’ve included a link to a homemade blackberry cobbler recipe.
All marinades should include an oil and a citrus. These are what helps break down the fats and tenderize the meat.
First up is a marinade for chicken. I made this one last week:
- 2 1/2 lb boneless chicken
- 1/3 cup oil
- 1 1/2-2 tsp. dry ranch mix
- 1 1/2 tsp. lime juice
Place the chicken in a large zippered baggie. Whisk the rest of the ingredients together and pour over top. Seal the bag, letting out the air. Turn the bag every once in a while, making sure the marinade covers all the chicken. Marinate for several hours or overnight. When you’re ready to cook, throw the chicken on the grill.
I served this with alfredo broccoli fettucine and peas.
The day after we had the chicken, I made a marinade for beef kabobs:
- 1 lb. stew meat
- 1/4 cup oil
- 1 Tb. soy sauce
- 1 tsp. ground ginger
- 1 tsp. lime juice
Just like above, whisk and pour the ingredients over the meat in a large baggie. When you’re ready, place the beef cubes on wooden or metal skewers and grill. If you use wooden skewers, be sure to soak in water for a few hours to keep them from catching fire on the grill.
These would have been great with veggies too, but I didn’t have anything appropriate for a kabob, so I served corn and pasta salad with ours.
So the third day, I had leftover fettucine, corn, and peas. I incorporated these into a hamburger helper-type dish:
- 1 lb. hamburger
- 1 1/2 cups leftover pasta (I had cooked 2 pouches of pasta sides the first day and used what was leftover)
- 1/2 cup corn
- 1/2 cup peas
- 1 sm. can mushrooms
- 1 beef bouillon cube
- 1 cup water
- 1/2 cup milk
- salt, pepper, garlic, minced onion, red pepper flakes to taste
Brown the hamburger and drain. Add the rest of the ingredients and simmer for 10 minutes or so.
This was pretty darn good. I love to find ways to use leftovers. I don’t like to be wasteful.
Homemade Blackberry Cobbler
Speaking of blackberries, my farm is full of them and I’m thinking about picking and selling them this year. They’re almost ripe enough to pick.
If you have any tips or ideas on how to make these marinades even better, please comment. Or share your own marinade recipes, leftover hacks, and dessert ideas.