Soy Garlic Pork Marinade, Portabella Mushroom Marinade, & Tomato Fennel Pasta Salad

Vegetarians & Meat-Lovers: Split Table Recipes

Episode 18: Soy Garlic Pork Marinade, Portabella Mushroom Marinade, & Tomato Fennel Pasta Salad. Welcome to my podcast where I talk all things food, cooking, and meal prep for split tables where some people are vegetarians and others are meat eaters. I have three recipes to share and this could be your full meal plan right here! Below are links to my cookbooks and the recipes are laid out for you for easy access. Use those taste buds, baby! And enjoy your food today and every day!
Soy Garlic Meat Marinade for chicken, pork or beef.
From Betty Crocker's New Outdoor Cookbook Barbecues published in 1967 by General Mills Golden Press.
1/4 cup salad oil (I use olive oil)
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon vinegar
1/4 teaspoon pepper
2 cloves garlic, crushed (I used minced)
Stir and pour over 4 pork chops in a sealed bag or container. Coat meat with marinade. Let sit for a 1/2 to 2 hours and then grill to appropriate internal temp.
Amazing Marinating Secret for Marinated Balsamic Mushroom Cap Burger Recipe
2 Portabella Mushroom caps, large
1/2 teaspoon Lawry's seasoned salt
1 teaspoon jalapeno seasoning containing ground jalapeno, onion, garlic, plus salt
1/4 cup olive oil
1/8 cup balsamic vinegar
1 tablespoon chia seeds
Mix all ingredients together and add mushrooms to a sealed bag or container to marinate for 1 1/2 to 2 hours coating all sides. Grill.
Find this recipe also on my website where you can print it: https://www.juliehoagwriter.com/2017/07/11/amazing-marinating-secret-plus-marinated-balsamic-mushroom-cap-burger-recipe/
Tomato Fennel Pasta Salad
16 oz mini farfalle pasta (mini bow tie)
2 1/2 cups cherry and grape tomatoes of different colored tomatoes yellow, red, & orange the medley style, cut in half or thirds
8.5 oz jar of sundried tomatoes julienne cut with Italian herbs in oil
1 teaspoon Lawry's seasoned salt
1/2 teaspoon black pepper
1 tablespoon fennel seed
2 tablespoons white wine vinegar
1 1/4 cup shaved mixture of asiago, romano, and Parmesan cheese
1 cup chopped white or yellow onion
2 cups chopped zucchini
Add tomatoes, salt, pepper, fennel seed, vinegar, onion, and zucchini to a bowl or large container. Stir. Add already-cooked pasta while still warm. Add cheeses and stir well. Let sit in the fridge for 1/2 to 1 hour and serve. Great leftover too.
Visit my website: https://www.juliehoagwriter.com/
Check out my new cookbook American Midwest Cooking: Quiches https://amzn.to/3DpQoaE
One Dish Two Diets cookbook https://www.amazon.com/Julie-Hoag/e/B07893GH65/
Hungry Hearts edgy YA romance with sweet love too: https://amzn.to/3NHvryE

Instacart - Groceries delivered in as little as 1 hour.
Free delivery on your first order over $35.
Thanks for listening and enjoy your food today!

Instacart - Groceries delivered in as little as 1 hour.
Free delivery on your first order over $35.
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.
Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024