Marinade Express Faster Flavor. Better Taste! Mon, 06 Jan 2020 16:09:20 +0000 en-US hourly 1 Marinade Express 32 32 Shrimp Tacos Tue, 10 Dec 2019 20:28:11 +0000 The post Shrimp Tacos appeared first on Marinade Express.


Ingredients needed:

  • MX Chipotle Lime Marinade 
  • 1-2 pounds of cooked shrimp
  • Corn Tostadas
  • Pico de Gallo (see recipe index)
  • 2 Avocados
  • 2 Fresh Limes
  • Shredded Lettuce

These shrimp tostadas are super easy and will transport you to a beach cafe every time you eat them. And you can even purchase fresh salsa, shredded lettuce and use precooked shrimp (like we did) to greatly reduce your prep time.


Marinate pre-cooked shrimp (shells and tails removed)  in the Marinade Express with our MX Chipotle Lime seasoning. (about 10 minutes per the Marinade Express owners guide)

Make sure the shrimp is thawed if using frozen shrimp.

This step can easily be done earlier or the day before.

Set aside the marinated shrimp in your refrigerator for at least 30 minutes to chill.

Cut the lettuce of your choice into shreds. We used romaine.

Figure 1/4 cup per tostada.

Set aside.

Cut the limes into wedges.

Remove the avocados from their shells and cut into slices.

Set aside. (do this last to insure the avocados stay bright green)

Lightly toast the tostadas.

Time to assemble:

  • Put the lettuce shreds on the tostada.
  • Arrange the Chipotle Lime Marinated Shrimp on top of the lettuce shreds. (We used 26-30 count, about 5 per tostada)
  • Dress the shrimp and lettuce with the Pico de Gallo.
  • Add slices of avocado and top with a shrimp.
  • Squeeze the juice of a wedge of lime over the assembled tostada.

The flavors are bright and delicious. Serve with additional wedges of lime if desired.

Pico de Gallo Ingredients

  • 2 cups diced tomatoes. (we like Roma)
  • 1/2 cup diced onion. (we prefer sweet onions)
  • 1 to 2 tablespoons diced fresh jalapeño. (to taste based upon heat preference)
  • 2 tablespoons chopped cilantro. (fresh is best) (optional, can substitute parsley if you hate cilantro but the flavor will change)
  • 1/4 teaspoon chopped roasted garlic (optional)
  • 2 teaspoons fresh squeezed lime juice
  • 1/2 teaspoon salt

Combine all ingredients, mixing well, and chill in the refrigerator until used.

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Scallops Tue, 10 Dec 2019 20:19:19 +0000 The post Scallops appeared first on Marinade Express.




  • Mix a packet of sesame ginger marinade with 5 cups of water. Place 12 large scallops inside with flavor ribs, vacuum, and tumble for 3 minutes.
  • Remove the scallops and place them on a paper towel lined tray. Press the tops of the scallops with additional towels and allow them to air dry for about 10 minutes.
  • Heat a stainless steel skillet over med-high heat until very hot, add a couple of tablespoons high-quality oil…I like grape seed but canola works too, and watch for the oil to become hot and simmer.
  • Press both sides of the scallops with paper towels one final time to ensure the surface is dry, then place 3 at a time into the pan. Make sure you don’t move them around, just place in the pan and cook for about 2 minutes.
  • Use a steel spatula to lift and turn them gently. Allow the other side to crust over, about 2 minutes.
  • Serve on salad or with a side of figs.
Option: You can use 1 1/2 tablespoons butter with 1 1/2 tablespoons of oil in the pan to increase flavor.

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    Bubba’s Signature BBQ Ribs Tue, 10 Dec 2019 20:15:36 +0000 The post Bubba’s Signature BBQ Ribs appeared first on Marinade Express.


    Ingredients needed:

    • MX Texas Mesquite Marinade
    • Two racks of pork ribs (we used baby back ribs)(half rack per person)
    • Bubba’s Signature Rub. (available at the Marinade Express website)
    • Apple juice (Diluted about half strength in a spray bottle)
    • BBQ Sauce (optional)


    Marinate the ribs (we prefer the back skin off) with MX Texas Mesquite Marinade Seasoning in the Marinade Express for at least 30 minutes. (this step can be done a day or two before using)

    Season well on all sides rubbing with Bubba’s Signature Rub (or your dry rub of choice) onto the meat.

    Place on grill/smoker over indirect heat at about 235 degrees for 4 – 5 hours.

    We normally remove at about 4 1/2 hours but have left on for up to 5 hours depending on size and meatiness of the ribs.

    Spray with the diluted apple juice every half hour until the racks are flexible when the end is picked up and done as desired.

    Let sit and rest, lightly covered for 10 minutes.

    Cut into sections or individual ribs and serve.


    Optional shorter time sauce lovers method.

    Follow the regular directions above.

    At about an hour, wrap the ribs in heavy duty foil and put back on the heat at about 275 degrees for another hour or so, until the internal temperature of the ribs is about 170 degrees.

    Finish unwrapped from the foil directly on the grill with BBQ Sauce of your choice until caramelized as desired.

    Remove from heat again and cut into sections or individual ribs and serve.

    Serve with additional sauce for dipping.

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    Mesquite Pulled Pork BBQ Tue, 10 Dec 2019 20:03:18 +0000 The post Mesquite Pulled Pork BBQ appeared first on Marinade Express.


    Ingredients needed:

    • 2 packets Mesquite Marinade
    • 10 cups of water
    • 8-14 lbs pork butt/shoulder
    • seasoning or rub


    • Add 2 packets of Mesquite marinade to large drum and add 10 cups of water. Place a pork butt/shoulder (8-14lbs) inside the drum and vacuum. Tumble for several hours…ours went for about 5.
    • Remove the pork, wrap and place in refrigerator. Remove from the refrigerator about an hour before putting in smoker. Season with desired rub or salt/pepper.
    • Prep grill/smoker for indirect smoking at 225 degrees and add piles of soaked wood chips to coals.
    • Place pork in a large foil roasting pan and place in smoker. When the pork has reached an internal temp of about 165…cover the roasting pan with foil and continue smoking. The pork is done when the bone is easily wiggled out from the meat. Typically 12-16 hours depending on size.
    • Allow the meat to stand covered in foil for about an hour. Pull the pork and discard fat cap and any additional fat.
    The GREAT part about using the ME is that the meat separates SUPER easy from any fat and stays in beautifully separated strands. Without the ME, I have always had strands/chunks that stick together and tend to dry out upon reheating. NOT the case with the ME!! Not only did the meat stay nicely separated but was wonderfully moist after reheating. Two days later, it still tastes amazing, moist, and looks just like it did after pulling!! WOW.

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    Havana Mojo Shrimp Skewers Tue, 10 Dec 2019 19:54:26 +0000 The post Havana Mojo Shrimp Skewers appeared first on Marinade Express.


    These gorgeously vibrant skewers can be passed around as appetizers or served as a main course with some rice and vegetables. The punchy citrus flavor and the bold colors just scream SUMMER!

    You can use fresh or canned mandarin segments, or substitute pineapple chunks if you prefer. 

    Prep time: 
    Cook time: 
    Total time: 


    • 2 pounds shrimp, peeled and deveined
    • Havana Mojo marinade – Marinade Express
    • 3 cups water
    • fresh or canned fruit segments (mandarin or pineapple)
    • salt/pepper
    • green onions (mince and use the green tops only)
    • zest of 1 orange
    • oil – for grill grates

    For Glaze

    • 1 cup sugar free orange marmalade
    • 4 tablespoons seasoned rice vinegar
    • 2 large pinches red pepper flakes


    To Prepare the Shrimp
    1. Empty the contents of the Havana Mojo packet into the drum of the Marinade Express. Add the 3 cups of water and whisk to combine. Insert flavor ribs into the drum and divide the shrimp equally into the sides of the drum.
    2. Screw the top of the drum on and insert the hose into the nozzle on the lid. Vacuum until the needle is in the green area of the pressure gauge. Stop the vacuum, lower the nozzle, then remove the hose. Place the drum onto the Marinade Express, then tumble for 5 minutes. Drain the shrimp well, then cover and place in the refrigerator to chill. Can be made ahead earlier in the day.

    To Make Skewers

    1. Preheat your grill to direct high heat.
    2. Thread shrimp and fruit segments, alternately, onto the skewers. If using wood skewers, make sure to soak them in water ahead of time so they won’t catch on fire while on the grill. Season each skewer lightly with salt and pepper. Set all of the prepare skewers aside while you make the glaze.

    For the Glaze

    1. Combine 1 cup sugar free marmalade, 4 tablespoons rice vinegar, and 2 pinches of red pepper flakes in a small saucepan. Cook over low heat until the mixture reduces a little and becomes slightly thicker. (about 5 minutes) Remove from heat and set aside.

    To Grill

    1. Brush the grill grate lightly with oil. Set your skewers on the grill and cook each side for approximately 2 minutes, until the shrimp are pink and cooked through. Brush each side with glaze liberally as you turn.
    2. Remove the skewers from the grill and sprinkle with the orange zest and minced green onion tops.

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      Sante Fe Salsa Chicken Breasts Tue, 10 Dec 2019 19:41:50 +0000 The post Sante Fe Salsa Chicken Breasts appeared first on Marinade Express.


      We know that fresh, boneless, skinless, chicken breasts are the base of a quick & easy healthy chicken meal.

      But you say you’re tired of oh so boring, dry, flavorless chicken?

      Liven up those chicken breasts by using the Marinade Express to infuse flavor, variety, and excitement into your everyday meals.

      MX Santa Fe Salsa marinade adds just the right amount of spicy and lots of extra flavor.

      And the extra moisture and shortened cooking time offered by marinating in the Marinade Express helps to keep those chicken breasts from becoming dry while cooking.

        Ingredients Needed:


        Marinate your boneless, skinless, chicken breasts with MX Santa Fe Salsa marinade for 20 minutes.

        Remove from the Marinade Express drum, and season with salt if desired. (remember, MX Marinades add no salt to your food)

        Heat your grill or skillet and grill the Santa Fe Salsa chicken breasts on both sides over medium heat until done, an internal temperature of 170 degrees is desired.

        Approximately 5-7 minutes per side. The time needed will vary by the size and thickness of the chicken. Very thick chicken breasts will benefit from pounding/flattening prior to marinating.

        Remove from heat and set aside, lightly covered with foil, for 5-10 minutes before slicing or serving.


        • This recipe is great with any vegetable and pasta or potato for a quick, healthy chicken meat that actually tastes great and is juicy.
        • Your stomach will ask for more so make extra.
        • The leftovers taste great cold or reheated!
        • Slice up the leftover breast for a super tasty salad with Santa Fe Salsa Chicken.
        • Or use them reheated in fajitas.


        Optional Oven finish method:

        Grill/Sauté your MX marinated chicken breasts until lightly browned on both sides.

        Remove from heat and place in an oven safe cooking dish and finish in your oven, pre heated to 350 degrees, for approximately 20 minutes or until internal temperature is about 165- 170 degrees. The time needed may vary by the size and thickness of the chicken.

        Remove from oven and set aside to rest and retail juiciness, lightly covered with foil, for 5-10 minutes before serving and or slicing.

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        Fried Turkey Tue, 10 Dec 2019 19:31:20 +0000 The post Fried Turkey appeared first on Marinade Express.


        Now that fall is here we could not resist the urge to eat some deep fried turkey.

        We marinated a 12 pound turkey for 2 hours in Texas Mesquite and Santa Fe Salsa MX Signature Marinades.


        Let the turkey drain well for at least 30 minutes before deep frying. The extra moisture infused into the turkey will make it taste great but marinade hidden inside the bird can cause greater than normal boiling action in the oil. Dry inside cavity with paper towel if needed.

        Fry at 350 degrees for about 3 minutes per pound. Reach an internal temp of 170 degrees.

        Remove from the oil and let rest for at least 10 minutes. Carve and serve.

        Make sure you’re ready to join in the feast or you run the risk of having an empty plate as it goes fast. Delicious.

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        Greek Chicken Kebabs Tue, 10 Dec 2019 19:20:11 +0000 The post Greek Chicken Kebabs appeared first on Marinade Express.


        Prep Time: 45 minutes
        Cook Time: 12 minutes
        Total Time: 4 hours
        Yield: 10 skewers


        • 5 pounds boneless skinless chicken thighs, trimmed of extra fat
        • 1 large red onion, sliced into medium thick chunks
        • 1 1/2 cups greek yogurt
        • 1/2 teaspoon dill weed
        • 1/4 teaspoon basil
        • 1/4 teaspoon oregano
        • zest from 1 lemon
        • pinch red pepper flakes
        • 1/2 teaspoon kosher salt
        For the Tzatziki:
        • 1 cup sour cream
        • 1 cup greek yogurt
        • 2 cucumber, peeled, seeded and finely minced
        • 2 cloves garlic, minced
        • 1 teaspoon vinegar
        • salt/pepper
        • zest and juice from 1/2 lemon
        • 1/2 teaspoon dill weed
        • drizzle of olive oil
        Additional Items:
        • Naan, tomatoes, cilantro, thinly sliced red onion
        • Greek Mx Marinade 


        1. Tumble the chicken thighs in the Marinade Express with Greek Marinade packet for 20 minutes.
        2. Cut the chicken into uniform chunks and thread alternately with red onion onto presoaked wooden skewers.
        3. Combine the greek yogurt, dill, basil, oregano, zest, red pepper, and salt in a mixing bowl. Generously brush on both sides of the skewers and place in a large casserole dish. Cover with any remaining yogurt mixture. Cover with plastic wrap and refrigerate for several hours.
        For the Tzatziki:
        1. Press the minced cucumber into a mesh strainer or place in cheesecloth to remove excess moisture. Try and get them as dry as possible. Set aside.
        2. Combine the sour cream, yogurt, cucumbers, garlic, vinegar, salt/pepper to taste, lemon juice and zest, dill, and olive oil in a mixing bowl and stir to combine. Adjust seasoning if desired. Chill completely.
        3. Preheat the grill for direct high heat cooking. Place the skewers on the grate and do not move them for about 5 minutes. When they are ready to flip, they will release easily.
        4. Grill for 10-12 minutes until chicken is cooked through.
        5. Serve with naan, diced tomatoes, chopped cilantro, sliced red onion and naan bread.

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        Garlic & Herb Whole Chicken Tue, 10 Dec 2019 18:03:19 +0000 The post Garlic & Herb Whole Chicken appeared first on Marinade Express.


        Roasting a whole chicken is great way to have a satisfying meal, as well as leftovers for soup or fajitas for another meal. The Marinade Express lets you prepare one in a snap at home, all natural, gluten free, lower salt and no chemical additives.


        • Tumble the whole chicken in your Marinade Express for 30-60 minutes in the marinade of your choice. We used MX Garlic and Herb.
        • Remove the chicken from the drum at the end of the tumbling process and drain thoroughly.


        • Place on a vertical roaster (or roasting rack of your choice) and place in the center of an oven safe roasting pan.
        • If desired, lightly season the outside to layer the flavor.
        • Adjust the racks in the oven, before preheating to 350 degrees.
        • Roast at 350 degrees for approximately one hour (15-20 minutes per pound depending upon oven).
        • Remove when the chicken has reached the desired level of doneness and the internal temperature is at about 170 degrees.
        • Remove from the oven and let rest for at least 5-10 minutes before carving to serve.

        You chicken will be juicy, tender and flavorful. Try to not eat it all so you’ll have leftovers for another night’s meal or lunch sandwiches.


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        Whole Tenderloin Steak Roast Tue, 10 Dec 2019 17:50:04 +0000 The post Whole Tenderloin Steak Roast appeared first on Marinade Express.


        The Marinade Express will help you make beef tenderloin roasts that friends and family will ask for again and again.

        Juicy, tender, and flavor that is out of this world.

        Pair with your favorite potato and salad and you’ve got a great meal with restaurant quality flavor.

        The internal temperature monitors are available in numerous versions.

        The versions with a monitor attached by a wire to a temperature probe for inserting into the meat are usually less than $20 and will repay the investment many times over preventing over cooked meat.


        • One whole trimmed beef tenderloin
        • MX Pro Prime Beef Marinade
        • Internal temperature probe with remote monitor


        Marinate the whole beef tenderloin in the Marinade Express for 30 minutes with MX Prime Beef Marinade.

        Remove from the Marinade Express and season, if desired, with salt. (we use coarse sea salt)

        Set aside and prepare grill.

        Before lighting the grill, oil the grates with nonstick spray or vegetable oil of choice on a paper towel.

        Preheat your grill to about 450-500 degrees.

        If possible, use indirect heat or a low heat setting directly under the roast.

        Keep the rest of the burners on high.

        Place the whole tenderloin onto the grill and insert the temperature probe into the thickest part of the roast.

        Turn the roast every 3-5 minutes to caramelize each side.

        Remove from the heat when the temperature probe reached about 140 degrees on the thickest part of the tenderloin.

        Removing at this temperature reading will give you a variety of doneness to suit most tastes.

        Lightly cover with foil and set aside in a warm place for at least 10 minutes before cutting.


        • This resting period will help keep the slices of tenderloin to remain juicy.
        • Cutting too soon after removing from the heat will cause the meat to release most of its juices.
        • Slice as desired and serve or carve at the table as needed.



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