Thursday, May 10, 2012

2 Recipes, Endless Possibilities

Today I am sharing two sauce/marinade recipes that I love.  They are so versatile.  I use them on either pork or chicken.  I use them for grilling, baking and in the crock pot.  Need a time saving kitchen tip?  Never make up just one batch of these sauces.  Always make an extra one or two batches of these sauces and stick it the freezer.  Meal plans are wonderful, but the next time life happens and yours gets derailed, you can pull this out and still have a tasty meal! 

Hawaiian Chicken
  • 5 or 6 chicken breasts
  • 1/2 cup honey or molasses
  • 1 cup ketchup (or reduce the sugar and substitute with tomato sauce)
  • 3 Tablespoons soy sauce
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons apple cider vinegar
  • 2 teaspoons garlic powder or salt
Preheat oven to 350 and grease 9x13 baking dish and fill with chicken. Mix ingredients and pour over chicken breasts. Bake covered for 1 hour then uncovered for 1/2 hour.  If you are going to be gone all day, stick it in the crock pot on low for 7 hours.  If it is a hot summer day, keep the kitchen cool and stick them on the grill.  This sauce is great with pork loins (baked or in the crock pot) and grilled pork chops.

Rosemary-Balsamic Pork Tenderloin Roast

  • 3 pounds pork tenderloin roast
  • 8 cloves garlic, finely minced
  • 2 teaspoon crushed rosemary
  • 2 teaspoon Kosher salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon ground thyme
  • 1 Tablespoon balsamic vinegar
  • 1 1/Tablespoons olive oil
Combine the garlic, rosemary, thyme, salt, and pepper with the balsamic vinegar and olive oil. Marinate the pork in the refrigerator for 4-10 hours. Preheat oven to 400 degrees. Place in a greased baking dish. Place in the oven and bake until internal temperature of the roast reaches 160 degrees (about 20-25 minutes.)  This also works on the in the crock pot or the grill and with chicken. This weekend I used this marinade on chicken breast and shredded the chicken for sandwiches.  My husband loved it! We used the leftovers for both chicken salads and chicken noodle soup.   

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  1. This is a feast! I don't know which I want to try so I will just have to try both recipes, they look fabulous! Hope you have a Very Special Week End and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great week end and enjoy your new Red Plate!
    Miz Helen

  3. Both these marinades sound absolutely delicious. I love the piquant flavours in the Hawaiian marinade and the balsamic sweetness combined with the herbs in the Rosemary Balsamic marinade.

  4. I really like the sound of that Rosemary-Balsamic marinade! I've been looking for pork marinade ideas that don't involve either apple or tomato. Thanks!

    1. This is soooo good! I hope that you enjoy it!