Protein Freezer Meals // Acre Homestead

 

Best Steak Marinade in Existence

This steak marinade is a family recipe that has been developed only over the last 5 years. In this short time, it's made me famous in our close circle, but until now I've never shared it with anyone.

Submitted by Kookie

 Tested by Allrecipes Test Kitchen

Prep Time:

 

15 mins

Total Time:

 

15 mins

Servings:

 

8

Yield:

 

1 1/3 cups

Ingredients

• ½ cup olive oil

• ⅓ cup soy sauce

• ⅓ cup fresh lemon juice

• ¼ cup Worcestershire sauce

• 3 tablespoons dried basil

• 1 ½ tablespoons garlic powder

• 1 ½ tablespoons dried parsley flakes

• 1 teaspoon ground white pepper

• 1 teaspoon dried minced garlic (Optional)

• ¼ teaspoon hot pepper sauce (Optional)

Directions

1. Gather all ingredients.

2. Place olive oil, soy sauce, lemon juice, Worcestershire sauce, basil, garlic powder, parsley, white pepper, minced garlic, and hot pepper sauce in a blender; blend on high speed until thoroughly combined, about 30 seconds.

Nutrition Facts

             

calories144
total fat 14g
saturated fat 2g
cholesterol 0mg
sodium 666mg
total carbohydrate 5g
dietary fiber 1g
total sugars 1g
protein 2g
vitamin c 5mg
calcium 46mg
iron 2mg
potassium 186mg

Authentic Chimichurri (Uruguay & Argentina)

Ingredients

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup parsley finely chopped
• 3-4 cloves garlic finely chopped or minced
• 2 red chilies small, or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
• 3/4 teaspoon dried oregano
• 1 teaspoon coarse salt level
• 1/2 teaspoon pepper to taste (about 1/2 teaspoon)

Instructions

• Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
• Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
• Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

Notes

Tip: Adjust the chimichurri to suit your tastebuds with more or less chili, salt and pepper! 

Nutrition

Calories: 128kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 295mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 427IU | Vitamin C: 22mg | Calcium: 13mg | Iron: 1mg

Thank You! https://cafedelites.com/authentic-chimichurri-uruguay-argentina/

A Great Pork Chop Marinade

Ingredients

• 4 bone in pork chops, 2 cm / 4/5" thick about 280g/9 oz each (Note 1)
• 1 tbsp oil

Marinade:

• 1/3 cup (85 ml) soy sauce (light or all purpose, not dark)
• 2 tbsp brown sugar
• 2 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 2 garlic cloves , minced
• ¼ tsp black pepper

Instructions

• Place Marinade ingredients in a ziplock bag. Massage to combine.
• Add chops. Massage to coat in the Marinade. Marinate for 1 – 24 hours. (Note 2)
• Take the chops out of the fridge 20 minutes before cooking.
• Brush BBQ grill or drizzle oil in pan, heat on medium high. Add pork and cook for 4 minutes or until the underside is caramelised and the pork releases from the grill, then turn the chops and cook for 3 minutes (Note 2 for thin chops).
• Baste both sides with residual marinade in ziplock bag, then cook the basted side for 30 seconds before serving. The chops should have a great crust
• Transfer chops to a plate, cover loosely with foil. Rest for 3 minutes before serving.

Notes

1. Chops: I used thick, bone in pork chops that were just under 2.5cm / 1" thick. On the bone, slightly trimmed but not much, I like keeping some fat on the edges to keep the pork really juicy! This recipe will work with any quick cook cut of pork - chops, steaks, even tenderloin.

2. Minimum marinade time: * Thin chops: 1.25 cm/ 1/2" thick - 1 hr+ * Thick chops 2 cm / 4/5" thick - 3 hrs+

COOK TIME for just white (juicy, no pink, reduce by 1 min for hint of blush): * Thin chops - 3 minutes first side, 2 minutes second side, then 30 seconds on each side for basting. * Thick chops - 4 minutes first side, 3 minutes second side, then 45 seconds on each side.

If your chops are thicker than the Thick Chops, then I'd recommend starting on the stove and finishing in the oven at 180C/350F until the internal temperature is 145F / 63C.

3. Troubleshooting / tips: Once you put the chops on the BBQ, DON'T TOUCH IT! Once it is cooked, it will release naturally from the grills. If it sticks, it's not ready to turn. If your chops are cooking too quickly and start to burn because of the sugar in the marinade, turn the heat down. Remember, these chops are meant to have a gorgeous chargrilled crust!

4. CRISPY POTATO ROSTI recipe (pictured on the side of the chops) - by reader request, here's an abbreviated form of the recipe: 2 large brushed (Sebago) potatoes (US: use russet), peeled and grated using a box grater. Grab handfuls and squeeze out excess liquid or do this using a dish towel (clean!). Place in bowl, sprinkle generously with salt and pepper. Melt 1 tbsp butter + 1 1/2 tbsp oil (I use olive) in a large skillet over medium high heat. Add dollops of potato, spread into pancake shape about 12 cm / 4.5" wide, 0.75 cm / 1/4" thick. Press down to compact into rosti, cook for 3 minutes or until deep golden brown. Flip and repeat. Drain on paper towels, repeat with remaining potato, should make 8.

Originally posted August 2017, photos replaced in May 2018, some tidying up done in February 2019, no change to recipe.

Nutrition

Serving: 216g | Calories: 348cal | Carbohydrates: 7g | Protein: 35g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 117mg | Sodium: 139mg | Potassium: 607mg | Sugar: 6g | Vitamin C: 0.8mg | Calcium: 43mg | Iron: 1.2mg

Another great recipe by recipetineats.com

Honey Mustard Chicken Thighs

Prep Time:10 mins

Cook Time:20 mins

Yield:6

Ingredients

 

• 2 pounds boneless skinless chicken thighs
• 1⁄4 cup stone-ground mustard
• 1⁄4 cup honey 
• 1⁄4 cup olive oil
• 3 garlic cloves, minced
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon salt 
• 1⁄4 teaspoon oregano
• pinch of red pepper flakes

Directions

Pre-Heat oven to 400 degrees

1. Add chicken and all of the marinade ingredients into the bag.
2. marinate for 3-4 hours.
3. Place chicken in a 9 by 13-inch Pyrex dish.
4. Bake for 25-35 min.

https://www.scratchpantry.com/recipes/honey-mustard-chicken-thighs

Stuffed Bacon Cheeseburgers

These Bacon Cheeseburgers are unique and so delicious! Yummy bacon and cheddar cheese are stuffed inside the burger instead of on top!

Amanda @ Old House to New Home

Ingredients

• 1 lb ground beef
• 4 oz cheddar cheese cut into small cubes
• 6 slices cooked bacon crumbled
• salt, pepper, garlic powder add to taste
• desired burger toppings lettuce, arugula, tomatoes, onions, buns, etc.

Instructions

1. Mix together ground beef, cheddar cheese, bacon, and seasonings. Mix well with hands.

2. Split mixture into four even balls. Shape into patties. Depress middle with your thumb to prevent shrinkage.

3. Cook on a preheated grill over medium heat until desired temp, about 10 minutes for well done.
4. Serve on toasted buns and top with desired burger toppings. We like arugula and garlic mayo.

Asian Burgers with Sriracha Mayo

For the Burgers:

• 3 lb lean ground beef
• 0.5 cup Panko bread crumbs
• 4 tablespoons Asian oyster sauce
• 4 tablespoons regular soy sauce or gluten-free Tamari sauce
• 2 tablespoon granulated sugar
• 4 teaspoons garlic powder
• 4 teaspoons onion powder
• 2 teaspoon Asian toasted sesame oil, caramel brown in color
• 1 teaspoon ground ginger
• 0.5 teaspoon white pepper
• 0.5 teaspoon kosher salt
• 2 large egg

Sriracha Mayo:

• 1 cup whole mayo
• 8 teaspoons Sriracha, or modify to desired spice level
• 4 tablespoons dijon mustard

For Serving:

• 8 buns or ciabatta rolls
• 16 oz bag cabbage cole slaw mix, no dressing
• Freshly chopped cilantro

Instructions

• Make Sriracha Mayo: Combine mayo, Sriracha, and dijon mustard in a bowl. Add more or less Sriracha depending on how much kick you want. (As written, it's a moderate spice level.)
• Form Burgers: In a large bowl, combine all burger ingredients and mix well to thoroughly incorporate. Form into 4 even patties.
• Grill and Serve: Grill on preheated grill until patties are cooked to your liking. Medium is recommended. Serve with cabbage slaw, cilantro, and plenty of Sriracha mayo on buns.

Notes

You can also make 6 smaller burgers with the same amount of ingredients.

If you enjoyed this recipe, please come back and give it a rating :) 

Nutrition (per serving)

Calories: 498kcal | Carbohydrates: 48.5g | Protein: 50.4g | Fat: 10.9g | Saturated Fat: 4.2g | Trans Fat: 0.2g | Cholesterol: 148.2mg | Sodium: 1131.9mg | Fiber: 2.7g | Sugar: 4.5g

https://www.chewoutloud.com/asian-burgers-with-sriracha-mayo/

Grilled Sun-Dried Tomato Marinated Chicken

Author: Every Last Bite

Ingredients

• 8 boneless skinless chicken thighs (or 4 chicken breasts)
• ⅓ cup extra virgin olive oil
• 2 ⅔ cloves garlic
• ⅓ cup sun-dried tomatoes
• 2 ⅔ tsp dried oregano
• ⅓ cup red wine vinegar
• ⅔ tsp pepper
• ⅓ tsp salt

Instructions

• In a blender or nutribullet container combine the oil, garlic, sun-dried tomatoes, oregano, vinegar, salt and pepper and blend until smooth.
• Place the chicken thighs in a zip loc bag and pour the blended marinade overtop. Place the bag in the fridge to marinate for a minimum of 30 minutes and up to 12 hours, flipping the bag over once so that the chicken is well coated. 
• Preheat the grill to medium heat. Once hot cook the chicken for 4-6 minutes per side until there is no pink in the middle and it is cooked through. Garnish with shredded basil before serving.

Nutrition

Calories: 463kcal | Carbohydrates: 7g | Protein: 45g | Fat: 28g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 420mg | Potassium: 905mg | Fiber: 2g | Sugar: 4g | Calcium: 58mg | Iron: 3mg

Every Last Bite (www.everylastbite.com)