Claude's Marinade

Image from the internet

I think this is my very favorite marinade right now!

I love it for it's deep flavor that makes the meat taste like it took hours to achieve the taste.

I've been using this marinade for several years,

but it wasn't until recently that I have become enamored with it.

As in, I use it all the time.

Lately, every piece of chicken gets dunked in this marinade.

Not dunked . . . soaked!

I've told you my marinade method:

come home from the grocery store and divide my meat into gallon ziplock bags based on what I'm going to be using it for.

Those things that need to be marinated, gets the marinade thrown in the bag right away,

then off to the freezer it goes.

My theory: it marinates while it's going into a deep freeze

and it marinates more while it's thawing out!

It's a win-win situation for everyone!

Back to this marinade, I've always purchased a small, normal size bottle.

I use it on chicken, beef, and in beans.

The last time, however, that I was at the store, I noticed they sell it in a gallon sized container!

I was "marinade happy!"

So happy, that I created a sandwich spread for the marinated grilled chicken sandwich we ate!

I'll share that too!

If you're looking for a new marinade, try Claude's Brisket Marinade;

it's found on the aisle with the ketchup, bar-b-que, and other condiments.

Claude's Mustard Spread

A spoonful of mayonnaise
1 small squirt of mustard
1 tsp. Claude's brisket marinade
chopped green chilies (if you have them . . .I had them, so I used them)

Place all of the ingredients in a small bowl and whisk together until blended.

Spread on a toasted bun and top with grilled chicken (that's been marinated in Claude's!)

Comments

Charleston's Style Potato Soup

Love Charleston's! Love everything I ever eat at Charleston's. Love the blackened fish sandwich, which isn't listed on the menu but you can still order it, with glazed carrots. Love the carrots! Love the chicken fingers; the best there are! I rarely order them -- because it's not a healthy choice, but oh boy! They're delish! Love the honey glazed croissant. L.O.V.E! Love the pork chops with smashed potatoes and glazed carrots. Love the potato soup! Seriously adore it! It's thick. It's simple. It's delicious! We don't have a Charleston's where we live. Boo hoo! Here's a close replica of Charleston's baked potato soup. I found it at www.tastebook.com I made some adjustments to the recipe. Not because I think I "know," but because I didn't have everything on hand nor can my sweet girl cherub have some of the ingredients. I made it and didn't tell my family what it was su...

Neiman Marcus' Chicken Tortilla Soup

I've been to eat at Neiman Marcus one time. It was really good! "Everyone" talks about the Neiman Marcus cafe and the things they love from there. Because I've only been once, my variety of selection is limited! However, I have had lunch with friends that serve this Neiman Marcus soup recipe. It is so delicious that I wanted to pass it along to you! If your weather is like our weather, one day you're making soup and the next your grilling out! But because these are simple ingredients, you'll be able to throw it together in a moments notice! Neiman Marcus' Chicken Tortilla Soup 3-4 chicken breasts; cooked and shredded (or whole chicken; cooked & shredded) olive oil 1 c onion, chopped 1 c bell pepper, chopped 1 c celery, chopped 1 c carrots, chopped 1/2 T minced garlic 2 t cumin 2 t coriander 1 t paprika 1 t red chili powder 1 T oregano 1/2 t cayenne (adjust to your taste) 1 28-oz can diced to...

"Hosaf" (Dried Fruit Compote)

I've made reference to our trip last Summer to different European countries. My prized souvenirs are cookbooks from each country. I'm not sure, of the 4 cookbooks, which is my favorite, but I surely enjoy the one I purchased while in Greece. I'll tell the quick story: We were in an open air market in Greece, searching through antiques and junk. Along the perimeter of where we were shopping were business. In typical European fashion, outside one of the restaurants was a young man leaning against the doorframe, as if to summon customers into his restaurant. When he heard our English, he asked where we were from, as he had studied in the States when he was in school. That question led to a great conversation and he invited us into the restaurant which he and his mother owned. We sampled all sorts of incredible foods that afternoon and when I told him that I would love to have a cookbook because of the great experience we had just had, he showed me the co...

A Proverbs 31 Kind of Day

Search This Blog