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Grilled Garlic-Marinated Baby Zucchini

Grilled Garlic-Marinated Baby Zucchini

Ingredients

  • 1/2 teaspoon coarse kosher salt plus additional for sprinkling
  • 1/4 teaspoon ground black pepper
  • 1 pound baby zucchini, trimmed

Recipe Preparation

  • Blend oil, garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper in blender until almost smooth. Using fork or wooden skewer, pierce zucchini all over. Place in medium bowl. Pour garlic oil over zucchini and let stand at room temperature at least 30 minutes and up to 1 hour, tossing occasionally.

  • Prepare barbecue (medium-high heat). Grill zucchini until tender and golden in spots, turning occasionally, about 6 minutes. Transfer to plate, sprinkle with additional salt, and serve.

Reviews Section

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Grilled Garlic Marinated Baby Zucchini

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Rachael Ray: Grilled Chicken Cutlets Recipe Ingredients with Cherry Tomato Sauce

  • 4 Chicken Breasts
  • 1 medium halved, seeded, diced Zucchini
  • 1 tbsp chopped Thyme leaves
  • 1 bunch Scallions (white parts only)
  • 1 small seeded, chopped Red Chile Pepper
  • 1 pint Cherry Tomatoes
  • 2 ears Corn (kernels removed from cob)
  • 1 cup chopped fresh Herbs
  • 4 cups Baby Arugula
  • Shaved Pecorino Pepato
  • Zest of 1 Lemon
  • Juice of 1/2 Lemon
  • Olive Oil
  • Salt & Pepper

Rachael Ray shared her light Mediterranean diet-style chicken cutlets entree recipe, with a unique zucchini-corn salsa featuring cherry tomatoes.


Recipe Summary

  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 ½ cloves garlic, sliced
  • 1 tablespoon balsamic vinegar
  • ¼ cup extra virgin olive oil
  • ½ teaspoon chopped fresh basil
  • ½ teaspoon chopped fresh parsley
  • salt and pepper to taste

Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.

Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.

Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.


Regions of Italy and their recipes

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One reason I love this salad so much is that it tastes delicious when served warm (the way Martha suggests), or at room temp (which makes it perfect for taking to a potluck party), or even snacking on it as I stand at the open fridge, with the door swung wide open and the chilled fridge air cooling me down in this summer heat as I eat it straight from the storage container.

Thinly slicing the garlic maximizes their flavor when cooked in the oil. I first gently smash the cloves of garlic with the flat side of a chef’s knife to release their perfumey oil (this knife is my favorite) then I slice them thinly on my indispensable hand-held mandoline.

Then, the slices of fresh garlic are gently poached until golden in olive oil. Don’t be alarmed at the amount of olive oil this recipe calls for because it’s used to marinate the tomatoes and also serves as the dressing. Same goes for the 1 cup of basil leaves. You’ll be surprised at how much flavor they both impart to the salad.

The addition of fresh squeezed lemon juice and capers balances the acid and oil of the salad and gives it just the right pucker and freshness to compliment each and every garlic-spiked bite.

I used long strand bucatini pasta for this recipe. If you’re unfamiliar with bucatini, it’s similar to spaghetti with a hole in the middle, but it’s thicker and sturdier for a more solid bite. But honestly, this recipe could be made with any pasta you prefer or have on hand.

Cook the pasta just until al dente. Cooking the pasta any longer will make the pasta mushy as it sits and absorbs the garlic infused oil.

I used bocconcini balls of mozzarella because I like that they are the same size as the cherry tomatoes. I cut mine in half so they go further. Pearl size mozzarella balls or even slices of a mozzarella log would certainly work just as fine too.


Marinade Recipes (Meats, Seafood and Vegetables)

Have you ever been at a barbecue (or hosted one yourself) and after one bite, one of your friends/family asks : did you marinate this steak (or whatever meat) in X-brand ?

Happened to me once and I felt silly ! Nothing the matter with using a store-bought bottle of marinade but homemade will always be better. And more unique ! Hence me compiling this awesome Homemade Marinade Recipes posts.

These recipes are all from top food bloggers and I myself have tried various recipes in the list. I did sneak in a couple of my own favorite marinade recipes as well.

Best Marinade Recipes in this list includes:

  • Perfect for Chicken &ndash wow ! Everyone really loves their chicken, right ?
  • Steak &ndash oh yeah, this is one everyone wants their meat to taste unique. And not only for a barbecue, but a formal dinner also. Never forgetting your own family on dinner night too !
  • Awseome ! Even for Seafood. These recipes will turn your kitchen into a (better than!) seafood restaurant kitchen and dining experience
  • Last but not least &ndash Vegetables&hellip yes, vegetables are just as perfect to marinate

We also do not leave you with just marinade recipes. Most links provide a full recipe on how to use the marinade as well. All with the most appetizing photos of aamazing food made by everyday moms (and dads!).

Right below the following image is also a link I have provided for you. That way you will always have the entire collection on hand.

How do I find the marinade recipes ?

To find each recipe, simply click the &rdquo GET RECIPE&rdquo below each image and intro. You will get the full recipe, ingredients and directions on how to use.


Cheese Stuffed Grilled Zucchini Rolls

Wondering where I’ve been the last week!? Well, I’ve been around but my computer hasn’t! It got sick and contracted a virus and has been MIA for seven days now! Don’t worry it’s in the process of getting fixed. However, I’m able to bring you this post while borrowing another computer. Let’s all cross our fingers that I get my own computer up and running soon so I can continue to bring you regular recipe posts.

Here’s another recipe for my fellow zucchini lovers (or those of you who have so much zucchini on hand that you’re looking for new ways to prepare it). I got the idea from Real Mom Kitchen and modified it in a way to trim it down a tad, but keep fabulous flavor! These make a great appetizer or side dish. I love the way that the grill brings out a smoky flavor in the zucchini and when it’s paired with garlic and cheese . . . YUM! You can totally play around with the flavors of the Laughing Cow Cheese. I used the Creamy Swiss, but I’m guessing the Garlic & Herb one would be divine (although I would cut down on my garlic seasoning if I went that route). The beauty of these, besides that they taste great, is that they are simple to prepare and can be made ahead of time. So, what’s holding you back? Keep that zucchini comin’!

Cheese Stuffed Grilled Zucchini Rolls
Adapted from Real Mom Kitchen

1 medium zucchini
cooking spray (such as Pam)
garlic seasoning mix, to taste (such as Johnny’s or Santa Maria)
2 wedges Light Laughing Cow Cheese

Slice zucchini into 1/4 thick slices lengthwise, discard the two outer slices that are mainly skin (the goal here is to have 6 usable slices to put on the grill).

Place the remaining 6 slices on a baking sheet and spray both sides with cooking spray. Lightly sprinkle one side with garlic seasoning mix of your choice.

Place directly on a grill that has been preheated to medium. Grill the slices until grill marks show on both sides and zucchini is tender, about 3-4 minutes per side.

Remove the slices from the grill and place on the baking sheet. Allow to cool.

Once cooled, place 1/3 of the cheese found in a Laughing Cow Wedge at one end of each zucchini slice. Roll the slice up beginning with the end where the cheese spread is and secure with a toothpick. Serve immediately or refrigerate until ready to serve. These can be made up to a day in advance.

Nutritional Information (Per Serving = 3 Rolls)
Calories: 71
Protein: 3.4g
Carbs: 10.9g
Fat: 1.6g (1g = Sat.)
Fiber: 3.2g
Sugars: 4.8g


Greek Chicken Souvlaki Bowls with Roasted Veggies and Tzatziki Sauce

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Greek chicken souvlaki bowls! This is a super easy and healthy dinner recipe that’s perfect for meal prepping. I like to roast an array of veggies to go with these chicken kabobs and to top it all of we’ve got homemade tzatziki sauce!

I’m on that bowl roll again!

I’m making (and eating) these Chicken Souvlaki Bowl filled with roasted veggies and topping them off with a nice, cooling cucumber tzatziki sauce on repeat. Can’t stop. Won’t stop.

And by repeat I mean –> i’m binging on toasty rice pilaf topped with lemon and garlic marinated chicken tenders that are grilled so they have perfect grill marks on the outside while still being juicy and tenderrrrr on the inside. But it doesn’t stop there, next comes the glorious roasted veggies, like eggplant, baby bella mushrooms, zucchini, and sweet peppers tossed in a hint of olive oil and my go to flavoring — montreal steak seasoning. But — hold the phone — we’ve got a whole other component of flavor to discuss, like this cool cucumber tzatziki sauce made with a hint of fresh grated garlic and protein-packed greek yogurt to top it all off. This my friends is the ideal MEAL PREP meal.

Are you itching to get this on the dinner menu for the week? Well what if I told you that this meal is easy to prep and can be done ahead of time so all you really need to do is ASSEMBLE?

Are you totally feelin’ these greek chicken souvlaki bowls or what?

As with a lot of the recipes on the blog, this is meant to be an easy weeknight ‘assembly-only’ sort of dinner. My take on this? Marinate and prep the chicken over the weekend so that all you really need to do is assemble the chicken souvlaki bowls before you sit down to dinner.

You can also roast the veggies ahead of time and not worry about them getting s-mushy as we’ve strategically used power veggies that can withstand a longer roast and still sit through a lengthy refrigeration. And that flavor bomb of a tzatziki sauce! This stuff actually tastes better as the flavors mesh together. Kinda seems to be the theme of todays recipe, huh?

I’m telling you, this is the IDEAL #mealprep meal. Other optional shenanigans to consider, chopped fresh plum or grape tomatoes and a handful of kalamata olives because every plate needs a little something fresh on there.

Let’s talk about these ridiculously easy roasted vegetables.

Really, please judge me for calling it a ‘recipe’ because it’s so simple that it shouldn’t even be allowed for me to call it that. You need just 3 things… count ’em

  1. veggies (hello, kinda of a given right? Also, use ANYTHING that can be roasted!)
  2. olive oil
  3. montreal steak seasoning

Okay, so this has literally been my go to seasoning for roasted vegetables from the moment I set foot in a kitchen to cook for the very first time ever. No joke. It’s so good that i’ve got my mom and my sister hooked on it too. And yes, we’re talking about this seasoning, in case you were confused.

And yes, as in actual STEAK seasoning.

While i’ve got your attention, let me also mention that this chicken souvlaki marinade consists of 4 ingredients other than salt and pepper. It’s a 1/4 cup of lemon juice, a little olive oil, grated garlic, and oregano. I know that doesn’t seem like it would be POW, in-your-face flavor but trust me on this, the longer you let the chicken marinate, the more flavoful it will be.

And friends, this doesn’t have to be limited to chicken souvlaki BOWLS. And here, let me give you something to really judge me about, I am totally not above tossing these grilled chicken souvlaki tenders into flatbread and serving it with chopped lettuce and tzatziki on the side for a build-your-own-wrap kind of meal. Can we just start making Flatbread Friday a thing? And if that wasn’t bad enough, I may even dice and roast some potatoes with that steak seasoning and shove them into my wraps.


Grilled Garlic-Marinated Baby Zucchini - Recipes

Marinade for Shish Kabobs

2 tablespoons sugar
2 tablespoons salad oil
1/3 cup soy sauce
2pound. meat (chicken, beef, pork, or lamb)
Seasonings: garlic, onion, black
pepper

Season meat. Roll in sugar and oil mixture. Soak in soy sauce all day or night. Thread on skewers. Grill

Marinade for Cajun Shrimp

1/2 cup vegetable oil
1/4 cup soy sauce
1 teaspoon freshly grated lemon peel
1/4 cup fresh lemon juice
1/4 cup fresh parsley
2 tablespoon each Worcestershire sauce and
red wine vinegar
1 tablespoon dry mustard
1/2 tablespoon paprika
1/2 tablespoon minced garlic
1/4 teaspoon ground red pepper

Marinate raw peeled and deveined shrimp for 1/2 hour. Thread shrimp on skewers and grill. Reserve marinade for dipping.
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1 cup salsa
1/2 cup lime juice
1/2 cup beer or water
2 cloves garlic, minced
1 tablespoon snipped cilantro
1 1/2 teaspoons ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoons black pepper

Combine ingredients, pour over pork and refrigerate for 3 to 4 hours before cooking. Enough for about 1 1/2 pounds.
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1 1/4 cups pineapple juice
1/4 cup Worcestershire sauce
1 tablespoon liquid smoke
1/4 cup low sodium soy sauce
1 tablespoon oil
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Combine all ingredients and use to marinade meat, chicken, pork or beef. Can be used for basting.
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Marinade for Sausage (Kielbasa)|
1/3 c. honey
1/4 c. spicy brown mustard
1/4 c. vegetable oil
1 tbsp. soy sauce
2 minced garlic cloves
1 tsp. ground ginger

Marinate 1 hour or more. Grill sausage 4 minutes each side, basting with marinade.
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1/2 c. soy sauce
1/2 c. water
1 tbsp. oil
2 tbsp. vinegar (malt)
1 tbsp. brown sugar
2 cloves garlic, chopped
1 tbsp. Worcestershire sauce

Marinate at least 4 hours. Bake 45 minutes at 350 degrees or grill.
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12 ounce can Coca Cola
1/2 cup orange juice
onion powder
garlic powder
pepper
salt
paprika
bay leaf

Mix Coca Cola and orange juice. Add seasonings to taste.
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Mustard Marinade for Country Style Ribs

1/3 c. Dijon mustard
2 tbsp. red wine vinegar
1/4 c. olive oil or salad oil
1 clove garlic, minced
1/2 tsp. thyme
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper

In small bowl combine mustard and vinegar. Beating constantly with a wire whisk, add oil, a few drops at a time. Then beat in garlic, thyme, Worcestershire sauce and pepper. Pour over country style beef ribs in a shallow pan. Let stand for about 2 hours. Lift ribs from marinade and grill 4 to 6 inches above hot coals, 20 to 25 minutes.
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1/2 cup picante sauce
1/3 cup red wine vinegar
1/4 cup oil
1 tablespoon fresh cilantro, snipped
1 clove crushed garlic
1/8 tsp. black pepper

Pour marinade over cooked sliced beef. Marinate for 4 to 24 hours in refrigerator. Use in salad, for pita sandwiches or in tortillas. Enough for 1 pound.
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