Sauces, Rubs, Seasonings, and Marinades

These blends are based on my personal taste.
​You may choose to alter the ingredients to suit your palate.

 Adobo Marinade:
Can be used as a rub or a marinade.
Ingredients:

• 5 garlic cloves, minced
• 1 tbsp ground oregano
• 1/2 tsp  ground turmeric
• 2 tbsp finely chopped onion
• 2 tsp fresh celery leaves
• 1 tbsp freshly ground peppercorns
• 1 tbsp paprika 
• 2 tsp Celtic sea salt 
• 1 tbsp red chili flakes

Instructions: Place all ingredient in a blender and pulse briefly, them pour into a jar with a glass lid and store in the refrigerator for up to one week. Shake before using.  

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 Chicken Marinade:
Makes enough for 4 large chicken breasts.
​Ingredients:

• 2 garlic cloves, minced
• 1 tbsp ground oregano
• 1/2 tsp  ground thyme
• 1/2 tsp ground sage
• 1 tbsp celery salt
• 1 tbsp dried ground ginger
• 3 tbsp French's yellow mustard
• 2 tsp freshly ground peppercorns
• 1 tsp Celtic sea salt 
• 3 tbsp avocado oil

Instructions: Mix all ingredients together and generously baste chicken with a brush. Place chicken in a bowl, cover tightly, and refrigerate overnight. 

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Barbecue Sauce:
Designed for use in my pulled chicken ad other recipes.
​Ingredients: 

• 3 organic tomatoes
• 3 tbsp apple cider vinegar
• 3 tbsp raw honey
• 1 can tomato paste
• 5 tbsp dark brown sugar
• 2 tsp. worcestershire sauce
• 1 tsp. smoked paprika
• 1 clove minced garlic
• 1/2 tsp. freshly-ground black pepper
• 1/2 tsp. onion powder
• 1/2 tsp. salt
• Pinch of red pepper flakes

​Directions:

• Puree the tomatoes in food processor.
• In a medium saucepan, bring all ingredients to a simmer.
• Reduce heat and simmer until the sauce thickens.
• Freeze unused sauce.

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Honey Bourbon Marinade:
Designed specifically for Grilled Steak
​Ingredients:

• 1/2 cup Hotel Tango Bourbon
• 2 garlic cloves, minced
• 1 tsp dry ground mustard
• 1 tbsp raw honey preferably from a local source
• 1/tsp Worcestershire Sauce
• 1 tsp Celtic Sea Salt
• 1/4 tsp ground peppercorns
• Juice of one whole lemon

Instructions: Thoroughly  all ingredients together in a bowl with a lid. Place steak in mixture and turn it over several times to make sure both sides are coated. Cover and refrigerate for 3 - 4 hours before grilling. 

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Chili Oil ​
​TOTAL TIME:   2 hours and 20 minutes
This works great as a  dipping oil for bread or as a drizzle to add a spark to a baked dish or healthy salad. 
INGREDIENTS:

• 1/2 cup of cold pressed extra virgin olive oil. 
• 3 tsp of Organic Red Chili Flakes

DIRECTIONS

1. Preheat the oven to 180 degrees.
2. Pour 1/2 cup Olive Oil into a 2-4 cup Pyrex  measuring cup.
3. Add 3 tsp Chili Flakes to the Oil and stir briskly.
4. Put the measuring cup with the mixture into the oven and heat for 15 minutes. Note: Never heat olive oil to boiling temperature as it will damage the flavor. 
5. Carefully remove the cup from the oven and place on cooling rack.
6. Cool for 2 hours at room temperature.
7. When  Fully Cooled, pour in to a glass jar and close lid tightly. Note: Do Not Put Hot Oil Into a Sealed Jar!
8. Shake before using. 
9. Good for up to 2 weeks at room temperature

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Like more information on how to create your own personalized nutrition plan? Enter your email address in the space provided and I'll be in touch.  

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