Moore’s Marinades Best Summer Recipes

By on June 6, 2017

With the hot summer days approaching you’ll want to spend your time chillin’ and grillin’! Whether you’re celebrating Father’s Day or Fourth of July, Moore’s Marinades summer recipes are exactly what you need to make the holidays more enjoyable and tasty!

Check out these tasty recipes from Moore’s Marinades:

Honey BBQ Chicken Bites

Ingredients

1 lb. chicken breast (boneless/skinless) cut into bite-sized pieces
1/2 cup Moore’s Honey Barbecue Wing Sauce + 1/4 cup
1 Tbsp. olive oil
salt and black pepper to taste
small wooden skewers for serving

Instructions

  1. After preparing your chicken by washing under cold water and removing any tendons the butcher’s did not get, dry the chicken with paper towels.
  2. Cut the chicken into bite sized pieces.
  3. Add the chicken to a glass bowl and pour over 1/2 cup of the Wing Sauce. Marinate in the refrigerator for about 20-30 minutes.  
  4. Remove the chicken and get a skillet hot over high heat. (I used my cast iron skillet.) Let the skillet get hot then add in the olive oil and swirl around.
  5. Turn heat to medium high and add in the chicken pieces being careful not to over crowd the pan. Do in batches as necessary.
  6. Sear the chicken on all sides and quickly and cook for about 2-3 minutes then remove them to a clean plate.
  7. When all are finished searing and cooking, add them all back to the pan and pour the 1/4 cup of the Honey Barbecue Wing Sauce over them.  Toss to coat and again move them to the plate.
  8. Take the chicken and skewer each piece for serving, or just place the wooden skewers for people to use.

Zesty Summer Salad

Ingredients

2 cups green beans, blanched and halved
½ cup lime juice
2 radishes, sliced
3 heirloom tomatoes, diced
2 ears of corn, grilled
1 tablespoon cilantro
1 cup Moore’s Zesty Garden Herb marinade
¼ cup green onion, chopped
½ cup feta crumbles

Instructions

  1. Pull the outer corn husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place, and place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
  2. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and remove the kernels
  3. In a large bowl, combine green beans, radishes, tomatoes, corn, cilantro and green onion. Stir in lime juice and Moore’s Zesty Garden Herb marinade. Top with feta. Serve chilled.

Moore’s Best Burger

Ingredients

1 1/4 pound ground beef
1/4 cup Moore’s Original Marinade
1 small onion, sliced
1 Tbsp. olive oil
salt and pepper
4 sliced Smoked Gouda
4 Hamburger Buns 

Desired toppings such as lettuce, tomato, avocado, dijon mustartd, etc.

Instructions

  1. Mix ground beef with Moore’s Original Marinade and shape into 4 large patties. 
  2. Sprinkle with salt and pepper.
  3. Chill for 30 minutes.
  4. Saute onions in olive oil until golden brown and caramelized.  Set aside.
  5. Grill burgers over medium high heat on an outdoor grill or a grill pan. 
  6. Just before burgers finish cooking, top each pattie with a slice of gouda cheese and allow to slightly melt.
  7. Top each burger with the onion mixture then serve on hamburger buns with desired toppings.

Grilled Vegetables with Homemade Sweet Onion Vinaigrette

Ingredients

¼ cup Moore’s Original Marinade
1 medium yellow squash
1 small zucchini
1 baby eggplant
1 small red, yellow, or orange bell pepper
1 green tomato cut into 1/3
3 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
freshly ground pepper

Homemade Vinaigrette Dressing

1-2 tbsp minced fresh cilantro, basil or dill
1/2 medium red onion, cut into thirds

Instructions

  1. Cut squash, zucchini, and eggplant lengthwise into ½” thick slices.
  2. Cut pepper into 1″ wide slices.
  3. Arrange all vegetables in a large baking pan.
  4. Whisk together Moore’s Original Marinade, olive oil and vinegar.
  5. Measure out, and reserve ¼ cup for onion vinaigrette.
  6. Brush remaining marinade mixture on vegetables.
  7. Sprinkle with pepper.
  8. Prepare grill for medium-high heat.
  9. Coat grill rack with cooking spray.
  10. Grill vegetables until golden brown and tender on both sides.
  11. Transfer all vegetables except onion slices to a plate.
  12. Transfer onion to cutting board and dice; place in a small bowl.

Homemade Vinaigrette Dressing

  1. Start with the 1/4 cup of  marinade from steps 4-5
  2. Add reserved marinade mixture to bowl of onions from step 12
  3. Stir in herbs
  4. Spoon on vegetables to serve.

Best Ever BBQ Baked Beans

Ingredients

1/2 lb sausage crumbled and cooked
1/2 large onion, chopped
1 tablespoon butter
1 tablespoon olive oil (or other vegetable oil)
1 31-oz can of pork and beans
1/2 cup Moore’s Honey BBQ Wing Sauce
1/4 cup catsup
1/2 tablespoon yellow mustard
1/2 tablespoon Worcestershire sauce
1/2 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/4 teaspoon black pepper1/2 teaspoon cayenne pepper, optional
1/2 cup dark brown sugar

Instructions

  1. Combine all ingredients in a container with a tight lid
  2. Cook on a stove top until boiling hot
  3. Or cook in a fire-safe baking dish on an open campfire!

For more delicious recipes please visit: http://mooresmarinade.com!

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Moore’s Marinades Best Summer Recipes