Marinade Honey Orange Juice Balsamic Vinegar Recipes

THE BEST EASY BALSAMIC STEAK MARINADE RECIPE

Steps:

• Whisk together all marinade ingredients in a small bowl.
• Pour the marinade into a gallon zip lock freezer bag. Add the steaks, seal the bag, and move them around to coat well.
• Marinate for at least 3 hours and no more than 8 hours. (More may result in mushy meat.)
• Cook sirloin steaks as desired on the grill, or cook steaks in the oven like this.

PERFECT HONEY-BALSAMIC GLAZE

Steps:

• Whisk balsamic vinegar and honey together in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes.
• Stir garlic, rosemary, and garlic salt into vinegar mixture. Cook and stir until mixture starts to foam. Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 to 40 minutes.

ORANGE, ONION, AND BALSAMIC SAUCE

Steps:

• Halve onion through root end and cut crosswise into very thin slices. In a 1 1/2-quart heavy saucepan simmer onion with orange juice and vinegar, stirring occasionally, until liquid is reduced and thickened, 30 to 40 minutes. Stir in sugar and salt to taste and cook mixture over low heat, stirring, until sugar is dissolved. Serve sauce warm or at room temperature.

MARINADE: HONEY, ORANGE JUICE, BALSAMIC VINEGAR

Steps:

• Combine all the ingredients
• Marinade fish or chicken

BALSAMIC ORANGE SALMON

Steps:

• In a small bowl, combine the zest, vinegar, honey and salt. Spread over salmon. Tuck any thin parts of salmon under fillets for even cooking. Place in a Ziploc® Zip 'n Steam™ Bag, with thicker portions toward outer edges of bag. Seal bag. , Microwave on high for 3-1/2 minutes or until salmon flakes easily with a fork. If needed, microwave at 30-second intervals until salmon tests done. Let stand for 1 minute before handling. , Meanwhile, for dipping sauce, combine the orange juice, balsamic vinegar,honey and salt. Carefully open bag. Use spatula to remove salmon from bag. Garnish with green onions and orange slices if desired. Serve with dipping sauce.

ORANGE VINAIGRETTE

Steps:

• In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

CHICKEN IN BALSAMIC, ORANGE & ROSEMARY SAUCE

Steps:

• Put the chicken between pieces of cling film and flatten slightly by bashing with a pan. Unwrap and sprinkle on both sides with pepper. Heat the oil in a pan over a medium heat, then fry the chicken for 5 minutes, turning halfway through.
• Pour 2 tbsp vinegar over the chicken, add the orange juice and stock and sprinkle with the rosemary and salt. Bring to the boil, lower the heat and bubble gently for 5 minutes until tender, spooning with the sauce frequently and turning chicken halfway through.
• Stir in the sugar, butter and rest of the vinegar, then sizzle for a few minutes until reduced and glossy.
• Put the chicken in a serving dish, spoon the sauce over and garnish with orange and rosemary. Serve with rice and a crisp green salad.

ORANGE, HONEY, SOY MARINADE

Steps:

• Combine ingredients in a large ziplock bag or if ribs are too large marinate in a plastic dish.
• Marinate ribs (or other meat) 1-2 hours.
• Use remaining liquid as a basting sauce during cooking.
• Grill as desired on gas grill, or precook ribs in the oven about 2 hours to insure they are tender, then do final cook on the grill.
• This makes enough marinde for 6-8 pork chops.