Mayrinades | Make Family Meals With Us!

I’ll be keeping this post up-to-date with all things Mayrinades - so check back for recipe updates as I have them!

Welcome to Mayrinades! Spring is in full bloom (literally and figuratively), and our lives are feeling more hectic than I thought was possible. Although I love cooking at home for my family, with a season change I always find myself stuck in a recipe rut. After Crocktober received so much love, I thought let’s do it again! There’s a slightly new twist, of course, because I’m bored of our usual meal rotation. 

For those of you who missed the original recipe series, I know what you’re thinking: “Kelly, you’re the Car Mom… why recipes?” You guys, Carpoolers love recipes and it’s as simple as that!

With Mayrinades, we're switching gears from Crocktober and One Pan Jan to marinades in May. Think of it as a fun switch up to your routine (and mine as well). Instead of crock pot recipes, we're diving into flavorful marinades that make dinner prep a breeze and keep your protein-filled meals exciting. Let’s get out of our comfort zones

If you’re up for the challenge and want to share your delicious results, be sure to post your recipe re-creation on IG stories. Don’t forget to tag me @thecarmom!

Mayrinades Recipe #1: Kris Flank Steak

Ingredients You’ll Need:

• 1 flank steak (feeds 3-4 people)

• 1/2 bottle of Italian dressing

• 1 bottle of A1 steak sauce

• 1/2 a beer (the alcohol will cook out)

Instructions:

1. Place the steak inside zip lock bag and pour 1/2 bittle of Italian dressing inside.

2. Marinate over night (20-24 hours).

3. The next day, pull out flank steak and grill 3-5 mins on each side until internal temp reaches 145 degrees.

4. Pull steak off the grill and let rest 10-15 mins.

5. While steak is resting, in a sauce pan combine the A1 and beer- bring to low simmer on stovetop. 

6. Cut steak in strips against the grain.

7. Place steak into sauce and serve! Pairs great with a salad, Car Mom broccoli and a baked potato! 

Mayrinades Recipe #2: Sheet Pan Tandoori Chicken by Erin Clark

Ingredients You’ll Need:

For the Chicken:

• 1¾ pounds bone-in, skin-on chicken parts (any mix of thighs, drumsticks, or breasts; wings are not recommended, as they will overcook)

• ½ cup nonfat plain Greek yogurt

• 4 cloves garlic, minced (about 4 teaspoons)

• 1 tablespoon minced fresh ginger

• 1 tablespoon ground cumin

• 1 teaspoon chili powder

• 1 teaspoon kosher salt

For the Chickpeas and Vegetables:

• 1 (15-ounce) can reduced sodium chickpeas

• 1 small or ½ large head cauliflower (about 1½ pounds), cut into ¾-inch-wide florets (about 4½ cups)

• 1 small-medium sweet potato (8 to 10 ounces), scrubbed, peel on, and cut into ¾-inch cubes (about 2 cups)

• 1½ tablespoons extra virgin olive oil

• 1½ teaspoons chili powder

• 1 teaspoon ground turmeric

• ½ teaspoon kosher salt

Instructions:

1. In a large Ziploc bag, add the Greek yogurt, garlic, ginger, cumin, chili powder, and salt. Add the chicken pieces. Let marinate for 24 hours.

2. Once marinated, bake at 425 degrees for 15 minutes.

3. Mix veggies, chickpeas, cauliflower, sweet potato, with spices and olive oil.

4. Place veggies on baking pan and pop in oven for 15 minutes. Flip veggies and cook for another 15.

5. Serve and enjoy!

Mayrinades Recipe #3: Sweet and Spicy Sriracha-Glazed Salmon by Recipe Diaries

Ingredients You’ll Need:

• ¼ cup soy sauce

• 2 tablespoons honey

• 1 tablespoon rice vinegar

• 1 tablespoon Sriracha sauce

• 1 tablespoon grated fresh ginger

• 1 tablespoon minced garlic

• 1 pound wild salmon fillet, cut into 4 (4-ounce) pieces

• 1 ½ teaspoons sesame oil

• 2 tablespoons finely chopped scallions, for garnish

Instructions:

1. In a gallon Ziploc bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon and marinate overnight.

2. Remove the salmon from the bag, reserving the marinade.

To cook on stovetop:

1. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon.

2. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes.

3. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.

To cook in air fryer:

1. Set the temperature to 350 degrees and the timer to 12 minutes.

2. Take the fresh salmon out of the zip lock bag and place it down in the air fryer basket.

3. Use any leftover marinade on top of the fish after cooking.

4. Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.

Mayrinades Recipe #4: Pork Tenderloin by Spend with Pennies

Ingredients You’ll Need:

• ½ cup honey

• ¼ cup dijon mustard

• ¼ cup wholegrain mustard

• 2 tablespoons olive oil

• 1 tablespoon fresh rosemary minced

• 1 teaspoon red pepper flakes crushed

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 4 cloves garlic minced

Instructions:

1. Combine all ingredients in Ziploc bag.

2. Place pork tenderloin in bag and marinate in fridge for 24 hours.

3. When ready to cook, preheat over to 400 degrees.

4. While preheating, brown tenderloin in skillet.

5. Then, cook 18 - 20 minutes until internal temperature is 145 degrees.

6. Let rest for 5 minutes then serve.