#citrusmarinade

[thatrandomsussexesblog]

Rosemary Citrus One Pan Baked Salmon is a tasty and simple way to make dinner. Fresh rosemary, garlic, lemon, and orange all mixed together give the juicy salmon fillets more flavor and brightness. It's great for a quick dinner during the week or a special dinner party.

Ingredients: 4 salmon fillets. 2 tablespoons olive oil. 2 tablespoons fresh rosemary, chopped. 2 cloves garlic, minced. 1 lemon, sliced. 1 orange, sliced. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Melt the garlic and rosemary in a small bowl. Add the olive oil and mix them together. Salt and pepper the salmon fillets before putting them in a baking dish. Spread the olive oil mix on the salmon fillets. Put slices of orange and lemon on top of the salmon fillets. Salmon should be baked in a hot oven for 15 to 20 minutes, or until it's fully cooked and flaky when pierced with a fork. Serve hot, and if you want, top with more fresh rosemary.

Prep Time: 10 minutes

Cook Time: 20 minutes

Linda Seiffert

[kristysfoodandfitness]

Slow Cooker Mexican Pulled Pork has rich, fragrant flavors that you will love. This recipe calls for slow-cooking a pork shoulder that has been flavored with a mix of spices and citrus juices. Great for tacos, burritos, or any dish with a Mexican flavor!

Ingredients: 3 lbs pork shoulder, boneless. 1 large onion, thinly sliced. 4 garlic cloves, minced. 1 orange, juiced. 1 lime, juiced. 2 teaspoons ground cumin. 2 teaspoons ground coriander. 2 teaspoons dried oregano. 1 teaspoon smoked paprika. 1 teaspoon chili powder. 1 teaspoon salt. 1/2 teaspoon black pepper, freshly ground. 1/2 cup chicken broth.

Instructions: Place the sliced onions and minced garlic at the bottom of the slow cooker. In a small bowl, combine cumin, coriander, oregano, smoked paprika, chili powder, salt, and black pepper to create a spice rub. Rub the spice mixture over the pork shoulder, ensuring it's well-coated. Place the seasoned pork shoulder on top of the onions and garlic in the slow cooker. Pour the orange juice, lime juice, and chicken broth over the pork. Cover and cook on low for 8-10 hours or until the pork is fork-tender. Once cooked, shred the pork using two forks, mixing it with the juices and onions. Serve the Mexican pulled pork in tacos, burritos, or your favorite dishes. Enjoy the flavorful and tender Slow Cooker Mexican Pulled Pork!

Prep Time: 15 minutes

Cook Time: 8-10 hours

Eva gonzalez

[crystal-cat-loves-ac]

Enjoy the flavors of Greece with this delicious Greek Chicken Marinade. The combination of herbs, spices, and citrus creates a mouthwatering marinade that infuses the chicken with Mediterranean goodness. Perfect for a BBQ gathering or a weeknight dinner.

Ingredients: 1/4 cup olive oil. 2 tablespoons lemon juice. 2 teaspoons red wine vinegar. 2 teaspoons dried oregano. 1 teaspoon dried thyme. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1/2 teaspoon black pepper. 1/2 teaspoon salt. 4 boneless, skinless chicken breasts.

Instructions: In a bowl, whisk together olive oil, lemon juice, and red wine vinegar. Add oregano, thyme, garlic powder, onion powder, paprika, black pepper, and salt. Mix well to form the marinade. Place chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes or overnight for best results. Preheat the grill to medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for 6-8 minutes per side or until the internal temperature reaches 165F 74C and the chicken is cooked through. Allow the chicken to rest for a few minutes before serving.

Prep Time: 40 minutes

Cook Time: 15 minutes

hutong street food

[dat-trashy-airin]

Delicious flavors of this Citrus Pork Carnitas - perfect for filling tacos, burritos, or serving over rice.

Mexican Pork Carnitas

[akasharabutphoto]

These gluten-free citrus marinated steak and pepper tacos are bursting with flavor and perfect for a quick weeknight dinner or entertaining guests. The tangy citrus marinade adds a refreshing twist to classic steak tacos, while the colorful bell peppers and onions bring sweetness and crunch to every bite.

Ingredients: 1 lb flank steak. 1 orange, juiced. 1 lime, juiced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon chili powder. Salt and pepper, to taste. 1 red bell pepper, thinly sliced. 1 green bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 onion, thinly sliced. Corn tortillas, for serving. Optional toppings: avocado, cilantro, salsa, lime wedges.

Instructions: In a bowl, combine orange juice, lime juice, minced garlic, cumin, paprika, chili powder, salt, and pepper to create the marinade. Place flank steak in a shallow dish and pour the marinade over it, ensuring it is evenly coated. Cover and refrigerate for at least 1 hour, or overnight for best results. Preheat grill or grill pan over medium-high heat. Remove steak from marinade and discard excess marinade. Grill steak for 4-5 minutes per side, or until desired doneness is reached. Remove from grill and let rest for 5 minutes before slicing thinly against the grain. While steak is resting, heat a skillet over medium heat. Add sliced bell peppers and onion to the skillet and cook until softened and slightly charred, about 5-7 minutes. Warm corn tortillas on the grill or in a skillet for about 30 seconds per side. To assemble tacos, place a few slices of grilled steak on each tortilla, top with sauted peppers and onions, and any desired toppings such as avocado, cilantro, salsa, or lime wedges.

Prep Time: 15 minutes

Cook Time: 15 minutes

AMT DESIGN

[lewd-zko]

Tender pork infused with the flavors of the Caribbean, cooked slowly with a blend of spices, pineapple, and citrus juices.

Ingredients: 2 lbs pork shoulder, cut into cubes. 1 cup pineapple chunks. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, sliced. 1/4 cup soy sauce. 2 tablespoons brown sugar. 1 tablespoon ginger, grated. 1 teaspoon thyme. 1 teaspoon allspice. 1/2 teaspoon cinnamon. 1/2 teaspoon black pepper. 1/4 teaspoon cayenne pepper. 1/4 cup orange juice. 2 tablespoons lime juice. Salt to taste.

Instructions: In a slow cooker, put the pork shoulder, pineapple chunks, onion, garlic, and red bell pepper. Spices like black pepper, cayenne pepper, orange juice, and lime juice should all be mixed together in a small bowl with soy sauce. Add the sauce to the slow cooker with the vegetables and pork. Use a stir to mix. The pork should be cooked on low for 6 to 8 hours or high for 3 to 4 hours, with the lid on. Remove from the heat and use two forks to shred the pork. Then, mix it well with the sauce. If you think it needs more salt, give it a taste. Warm it up and serve it with rice or your favorite side dishes.

Prep Time: 15 minutes

Cook Time: 360 minutes

carmine rega

[sksasanka]

These Lemon Roasted Drumsticks are very simple to make and taste great with citrus. Great for a quick and tasty dinner during the week or when you have guests over.

Ingredients: 8 chicken drumsticks. 2 lemons juiced and zested. 3 cloves garlic minced. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Get the oven ready by heating it up to 400F 200C. Add minced garlic, olive oil, salt, pepper, and lemon juice to a small bowl. Pour in the olive oil and mix well. Putting the chicken drumsticks in a big bowl, pour the lemon mix over them. Toss the drumsticks around until they are all covered. Lay the drumsticks out on a baking sheet that has been lined with parchment paper. Put the chicken in a hot oven and roast it for 35 to 40 minutes, or until it's fully cooked and the juices run clear. Flip the chicken over halfway through the cooking time. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 40 minutes

Jacksonville Elementary School PTA

[infernal-guard]

This real Cuban Mojo Pork will take you to Cuba with its flavors. After being marinated in a mix of citrus, cumin, and garlic, this pork butt is slowly roasted until it's just right.

Ingredients: 1 4-5 lbs pork butt, bone-in. 8 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon oregano. 1 teaspoon black pepper. 1 tablespoon salt. 1 cup sour orange juice or 3/4 cup orange juice + 1/4 cup lime juice. 1/2 cup extra-virgin olive oil.

Instructions: In a bowl, combine minced garlic, cumin, oregano, black pepper, and salt to create the marinade. Score the surface of the pork butt with a sharp knife, creating small slits to help the marinade penetrate. Rub the pork with the marinade, ensuring it gets into the slits. Let it marinate for at least 2 hours or overnight in the refrigerator. Preheat your oven to 325F 165C. Place the marinated pork butt in a roasting pan or Dutch oven. In a separate bowl, mix sour orange juice or orange juice and lime juice with olive oil. Pour this mixture over the pork. Cover the pan with foil or a lid and roast for about 3.5 to 4 hours or until the pork is fork-tender, basting occasionally with the juices. For the last 30 minutes, uncover the pork to allow the skin to crisp up. Once done, let it rest for 15 minutes before shredding or slicing. Serve this authentic Cuban Mojo Pork with your favorite sides. Enjoy the rich flavors of this traditional Cuban dish!

Prep Time: 15 minutes

Cook Time: 4 hours

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