Tag Archives: Balsamic Vinegar

Sweet and Tangy Mushrooms

Today I am sharing with you a new recipe that I found. It’s called Honey Balsamic Garlic Mushrooms. Let me just tell you that every time I eat mushrooms, I love them more and more each moment I get to eat them. They are delicious!

Honey Balsamic Garlic Mushrooms are sautéed in the most wonderful honey balsamic garlic sauce.  This makes a great topping for steak or chicken or is even great as a side dish! 

Honey Balsamic Garlic Mushrooms

INGREDIENTS

1 Tbsp olive oil

16 oz whole mushrooms, you can also used sliced

1/4 tsp salt

1/4 tsp pepper

¼ C balsamic vinegar

1 Tbsp honey

4 garlic cloves minced

fresh chopped parsley for garnish

Directions

1. In a medium sized skillet over medium high heat add the olive oil. Add the mushrooms and salt and pepper. Sauté for one-two minutes until they start to become tender.

2. In a small bowl whisk balsamic vinegar, honey and minced garlic. Add the sauce to the mushrooms and continue to sauté for about two-three minutes until the sauce reduces and mushrooms are tender and coated in the sauce. Garnish with fresh chopped parsley.

Source The Recipe Critic

Coming up next week on cooking with Court

Pioneer Woman’s Sloppy Joes

Slow Cooker Butternut Squash Soup

Pesto Parmesan Pork Chops

Sautéed Mushrooms, Squash and Zucchini

Have a fantastic week y’all!

Balsamic Vinegar With Roasted Veggies

Balsamic Roasted potatoes With Asparagus

INGREDIENTS

1 lb new potatoes, cut into quarters

One bunch asparagus tips, cut into 2-inch pieces or halved

2 Tbsp garlic-infused olive oil

4 Tbsp balsamic vinegar

1/4 tsp salt

1/2 tsp pepper

Directions

Preheat your oven to 390 degrees. Line a 9X13 baking dish with foil and grease it with non-stick cooking spray.

1. Add the potatoes to the previously prepared baking dish.

In a small bowl combine the olive oil, balsamic vinegar, and salt.

Pour the mixture on top of the potatoes and toss to coat fully before roasting for twenty minutes.

2. After twenty minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further fifteen minutes. Taste and adjust seasoning if needed. Serve and enjoy.

Source Wall Flower Kitchen

Balsamic, Sausage & Roasted Veggies

I’m real happy to be on my normal cooking and blogging schedule. I’ll start making my videos next week.

I’m sharing with you today one of my favorite things that I haven’t made in a long time. They, as a whole, are called One pan or pot recipes. They are basically like two dishes in one. To prepare, all you really have to do is pick out a few veggies and your meat, then place everything onto your pan or pot and start cooking. In a few short minutes dinner will be ready.

I have a few links to my favorite one pan suppers towards the end of this article.

This one pan balsamic sausage & veggies recipe is my latest favorite. The original recipe called for turkey sausage and I had planned on using it but I didn’t have any! So I decided to substitute it with pork sausage instead. However, you can use turkey or chicken to make it more healthier.

This recipe is real simple to prepare, delicious and can be made into a healthy meal for you and your family.

ONE PAN BALSAMIC SAUSAGE &

VEGGIES

INGREDIENTS:

4 Potatoes, chunked (and peeled if preferred)

1 Sweet Potato, peeled and chunked

4 carrots, peeled and cut bite-sized*

1 onion, chunked

¾ C. chicken broth

3 Tbsp. balsamic vinegar

2 Tbsp. oil

1 ½ tsp. Italian seasoning

¼ tsp. black pepper

2 garlic cloves, minced

(6 links) of sausage, pork, chicken and turkey

Directions:

Line a baking dish 9 x 13 with foil and grease it with cooking spray. Preheat your oven to 400 degrees.

1. Place potatoes, sweet potatoes, carrots and onions into the dish.

2.  In a medium bowl combine chicken broth, balsamic vinegar, oil, Italian seasonings, black pepper and garlic.  Drizzle over veggies and stir lightly to combine. Cut the sausage links in half and arrange over top of veggies.

3. Bake at 400° for thirty minutes.  Remove from oven; use a pair of tongs to place sausages onto a plate and stir veggies. Place sausge back on top of veggies. Place dish back into the oven and bake for additional thirty minutes or until veggies are tender.

Source Thrifty Frugal Mom

My favorite one pan suppers

Balsamic Chicken and Vegetables

Italian Sausage Sheet Pan Dinner

One-pan dinners are truly 2 dishes in 1

Citrus Salmon & Asparagus

A New Healthy Addiction 

This Roasted Brussels Sprouts recipe is my latest favorite. It’s not only easy to prepare, but I promise you they will be gone in no time at all. So make enough for the whole family! I’m certain that these will quickly become your new healthy obsession. 

Honey Balsamic Roasted Brussels Sprouts

Ingredients

1 1/2 lbs brussels sprouts

3 tbsp olive oil separated

3/4 tsp kosher salt

1/2 tsp ground black pepper

2 Tbsp balsamic vinegar

2 tsp honey
Directions 

Preheat your oven to 425 F. Line a baking sheet with foil. Set aside 

1. Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise. In a large mixing bowl, toss brussels sprouts with two tablespoons of olive oil, kosher salt, and freshly cracked black pepper to coat thoroughly. Transfer the brussels sprouts to a baking sheet and roast until tender and caramelized approximately twenty minutes.

2. Place brussels sprouts back in a bowl. Add remaining tablespoon of olive oil, balsamic vinegar, and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

Source Kevin is Cooking 


   

Balsamic Chicken and Vegetables

I enjoy anything with balsamic vinegar. Food covered with a thick, delicious layer of balsamic reduction is my kind of food. Whenever I taste food that is coated with balsamic my, taste buds can’t help it but go crazy over this stuff. I love the sweet and tanginess to it. Mmm…mmm..It’s just so so good!

Last night I was doing what we all strive to do and work best toward, and that’s multitasking. Here’s what I did; watched Netflix and cooked this tasty One-Skillet Balsamic Chicken and Vegetables. Ha, I’m pleased to say that it was a success and I did a great job!

This recipe is easy, ready in fifteen minutes, healthy, and made in one pan, and your hungry stomach asks for in seconds. Not to mention veggies. The chicken is juicy and tender while the vegetables are perfectly crisp-tender. I used broccoli and sugar snap peas, but you could try zucchini, cauliflower, asparagus, tomatoes, or your favorites. Everything is coated with a tangy yet mildly sweet balsamic glaze. It’s perfectly thick and clings to the chicken and seeps into the cracks of the broccoli.

Omgoodness crazy it’s good! I want to drizzle balsamic on everything lol.

 

One-Skillet Balsamic Chicken and Vegetables

Ingredients:

1/3 C balsamic vinegar
2 Tbsps honey
1 Tbsp light brown sugar packed
1 Tbsp olive oil for sauce + 2 Tbsp for cooking chicken
2 tsp flour
1/4 tsp salt
1/2 tsp pepper
4 boneless skinless chicken breasts (approximately 1 pound), pounded thin and cut in half
2 C broccoli florets
1 1/2 C sugar snap peas (peapods may be substituted)
2 to 4 Tbsp water, optional and if needed
Directions:

1. Combine in a medium bowl the balsamic vinegar, honey, brown sugar, olive oil, cornstarch, salt, pepper, and stir well; set the sauce aside. In a large skillet, add the two tablespoons of olive oil, add the chicken breasts, season with salt and pepper and cook over medium-high heat for approximately five minutes or until chicken is nearly seventy-five percent cooked through.

2. Flip chicken halfway through cooking. Cooking time will vary based on the thickness of chicken breasts and sizes of pieces. I cut the chicken breasts in half (or use a meat mallet to pound them thin) as they will cook quicker. Combine the sauce, seeing that it may bubble up in the first few seconds.

3. Next, add the vegetables, evenly sprinkled over the skillet, some will be on top of the chicken. If required add two to four tablespoons of water to help the vegetable steam. Adding water will vary based on the amount of natural juices the chicken released while cooking. Cover skillet and allow vegetables to cook for about three to five minutes, or until crisp-tender and chicken is cooked through.

4. Stir to coat vegetables with sauce evenly. Taste sauce, correct for seasoning balance, making any required corrections before serving (more salt, pepper, touch of honey or balsamic vinegar, etc.) Will keep airtight in the fridge for up to four days. Serve cold or reheat gently before serving if desired.

Source Averie cooks

 

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Lip-Smacking Pork Chops

Now that the holidays are in full swing, I think it’s necessary to have a great arsenal of fantastic meals that you can get on the table extremely fast and with minimal work. After all, with all the meal prep, menus, or travel plans that come with the holidays and family, who wants to spend several hours cooking a dinner? Not me!

I am confident that you don’t want to waste numerous of hours cooking either; therefore I want to share with you, my newest favorite dish Maple Balsamic Glazed Pork Chops. They were reasonably easy to prepare and incredibly tasty. I mean no seriously after trying my first one I quickly had another one of these delicious and not to mention melt in your mouth pork chops.

Tender, moist, glazed pork chops are seared and coated in a lip-smacking maple balsamic vinegar sauce. They are ready to eat less than thirty minutes, which makes them excellent for a fast weeknight dinner or a party!

 What are some of your favorite pork chop recipes? What is your most-liked dish to serve at parties?

Maple Balsamic Glazed Pork Chops

Ingredients

PORK CHOPS:
Four boneless or bone-in pork chops, rinsed and pat dry
olive oil
salt and pepper to taste

MAPLE BALSAMIC GLAZE:
1/4 C maple syrup
3 Tbsp balsamic vinegar
2 Tbsp beef broth
1 1/2 tsp Dijon mustard
1 clove garlic minced
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/8 tsp salt
1/2 tsp pepper

Are you ready? Let’s get cooking!

Directions

MAKE THE GLAZE:

In a small saucepan, mix all glaze ingredients. Heat over MED heat until it reaches a low boil. Cook until sauce reduces down, about three minutes, stirring occasionally. Set aside.

COOK THE PORK CHOPS:

Preheat oven to 400 degrees F. and place a medium/large cast iron skillet into your oven.

1. Coat your pork chops with olive oil and sprinkle with salt and pepper.
Remove the skillet from the oven and place on the burner over MED-HIGH heat. Place chops in the skillet, you should hear them sizzle immediately. Let cook two-three minutes to sear. Use a basting brush and cover pork with the glaze.

2. Flip pork chops over, brush the other side with the glaze and transfer skillet back to the hot oven. Bake until a thermometer inserted into the center reads 140 degrees F (approximately five-eight minutes, depending on the thickness of your pork chops). Transfer the pork chops to a plate, cover loosely with aluminum foil and let stand for five minutes. Serve pork chops with a little bit of the glaze drizzled over the top if desired.

 

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Source the chunky chef

 Tonight’s side dish was: Broccoli can taste delicious

Here are some of my other favorite pork chop recipes

Pure comfort food at it’s best

The Cookbook Museum

Baked Pork Chops and Apples with Brown Sugar Glaze

Goodbye November, Hello December

Now that Thanksgiving is over we can indeed focus on Christmas. I still cannot believe how fast this year has gone and that Christmas is literally upon us lol. It’s crazy! I have not decided on what I want to cook/bake lol, but when it happens, I will share it with you real soon. I’m very excited! 😀

I know that dish has nothing to do with Christmas, but since it’s still autumn and winter doesn’t officially start until the 21st, I want to share with you this moist and fall apart tender roast beef that has a delicious balsamic glaze topping that is so easy to make in your crockpot! 

Crockpot Balsamic Glazed Roast Beef

Ingredients

1 Tbsp olive oil
3 lbs Ontario Corn Fed Beef roast such as chuck, round, brisket
1 large onion, sliced
4 cloves garlic, chopped
1/8-1/4 tsp red pepper flakes
1 C beef broth
1/2 C balsamic vinegar
2 Tbsps Bragg or (or tamari)
2 Tbsps brown sugar
1 Tbsp Worcestershire sauce
1 lb baby carrots (optional)
1 lb mini potatoes or diced potatoes (optional)
2 Tbsps flour + 2 Tbsps water

Directions

1. Heat the oil in a large skillet over medium-high heat, add the beef and brown on all sides, approximately twenty minutes and set aside on a plate. Combine the onions and cook until tender, approximately two-three minutes, before combining the garlic and red pepper flakes and cooking until fragrant, about a minute.

2. Put the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire sauce, carrots, and potatoes into your crockpot, cover and cook on low for eight-ten hours or on high for three-five hours. (The beef will be coming apart tender when done!)

3. Remove the carrots, potatoes, and beef. Shred the meat with two forks. Remove any fat from the cooking juices, place it in a small/medium saucepan, bring to a simmer, add the mixture of the flour and water and cook until the glaze has thickened a bit. Put the meat and veggies back into the slow cooker, and pour the glaze over and let everything cook on low for about twenty to thirty minutes. Serve warm. Enjoy!

Source Closet Cooking

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