Rosemary Orange Marinade Recipe
Do you have fresh rosemary in the herb garden, and are you looking for yummy ways to use it? Paired with orange juice concentrate and mixed with an envelope of Italian dressing mix, Rosemary Orange Marinade not only tenderizes meat or poultry, but it infuses the food with unique and delicious flavors that will make you the star of the next cookout or outdoor barbecue. The marinade contains only five ingredients, so it can be put together in less than 5 minutes. Pour it over pork chops, chicken breasts or thighs, or petit sirloin steaks. It also works great as a marinade for kabobs with meat/poultry and veggies.
Since it’s so quick to put together, Rosemary Orange Marinade can be mixed and poured over the meat of your choice and placed in the refrigerator before leaving for work. By the time you return home, it will be ready to grill and enjoy. The marinade can even be poured over frozen meats or poultry in zip-type bags and stored in the freezer; the marinade will permeate the food as it thaws.
Because the marinade is enough for about 5 pounds, it’s a real time-saver to make a big batch. In the event there are leftovers, they can be frozen and used in main dish salads, and are also great for stirring into creamy risotto, incorporated into a hot pasta dish, shredded or chopped and added to pasta salads, or as an ingredient in fried rice.
Enough for up to 5 pounds of chicken, pork or beef
1/2 cup white wine
2 tablespoons olive oil
1 envelope Italian salad dressing mix
2 to 3 tablespoons fresh rosemary leaves
3 tablespoons frozen orange juice concentrate
Amount Per Serving
Calories 38 Calories from Fat 23
Percent Total Calories From: Fat 62% Protein 1% Carb. 20%
Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 2 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g
Vitamin A 0% Vitamin C 10% Calcium 0% Iron 0%
Since it’s so quick to put together, Rosemary Orange Marinade can be mixed and poured over the meat of your choice and placed in the refrigerator before leaving for work. By the time you return home, it will be ready to grill and enjoy. The marinade can even be poured over frozen meats or poultry in zip-type bags and stored in the freezer; the marinade will permeate the food as it thaws.
Because the marinade is enough for about 5 pounds, it’s a real time-saver to make a big batch. In the event there are leftovers, they can be frozen and used in main dish salads, and are also great for stirring into creamy risotto, incorporated into a hot pasta dish, shredded or chopped and added to pasta salads, or as an ingredient in fried rice.
Enough for up to 5 pounds of chicken, pork or beef
1/2 cup white wine
2 tablespoons olive oil
1 envelope Italian salad dressing mix
2 to 3 tablespoons fresh rosemary leaves
3 tablespoons frozen orange juice concentrate
- Whiz the ingredients in a magic bullet or blender.
- Pour over 3-5 pounds of chicken, steak, or pork chops.
- Let marinate at least 8 hours or overnight.
- Grill as desired
Amount Per Serving
Calories 38 Calories from Fat 23
Percent Total Calories From: Fat 62% Protein 1% Carb. 20%
Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 2 mg
Total Carbohydrate 2 g
Dietary Fiber 0 g
Sugars 0 g
Protein 0 g
Vitamin A 0% Vitamin C 10% Calcium 0% Iron 0%
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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.
