Tag Archives: Balsamic Vinegar

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 


   

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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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The Cookbook Museum

Whenever I open up the Joy of Cooking: Wartime edition, it almost feels like I am in a museum with my eyes lol, and boy let me just tell you my imagination cannot help it but go wild. And I’m serious about it too, I am frequently discovering something fascinating in the book. When I do, I occasionally will go into a daze and or start daydreaming about what it was like for the individuals at the time when this edition was written.

I had so much fun cooking these delicious pork chops, and they did get a little messy lol, but that’s okay I didn’t have a care in the world because that’s one of the fun things about cooking. 🙂 

Garlicky Pork Chops Baked in Sour Cream

Ingredients

4-6 loin pork chops, 1/2 inch thick
1 C Seasoned Flour (I have a Homemade Recipe)
1/2 C water
1/2 bay leaf
Minced garlic or cloves
2 Tbsp Balsamic vinegar
1 Tbsp sugar
2-3 Tbsp olive oil
1/2 C. sour cream
1/4 tsp. savory, optional

Preheat the oven to 350 degrees. Line a baking dish with foil and lightly grease it with non-stick cooking spray. Set aside.

Directions

1. In a large shallow dish pour in the seasoned flour. Set aside.
Next get a firm hold of each chop with one hand, and a knife in the other and carefully make a small/medium opening in the middle and insert 1/2 teaspoon of minced garlic and or a clove into each chop.

**Now the garlic part entirely optional if you confident enough working with a knife then great go for it- if you do not feel comfortable then no worries. 🙂 But I want to encourage you to give it a try. :)**

2. Pour in the olive oil into a large skillet and heat the oil over medium-high heat until it begins to shimmer. Next, place the chops in the skillet and brown them a little in the hot oil. Then put them in the previously prepared baking dish. Pour over them the water, bay leaf, balsamic vinegar, sugar, sour cream and savory optional. Bake your chops in the oven for about forty minutes to an hour or until done.

For the side dish, I made Garlic Parmesan yellow squash chips.  
I too received a new cooking toy called a pressure cooker that I cannot wait to use real soon and share with you more recipes.

Adapted from Joy of Cooking

img_1161Sorry that it’s messy looking lol. A much better picture is coming soon. 🙂 

 

Sweet Balsamic Green Beans

This post will be a bit long as I not only am going to tell you about last night’s side dish but I also would like to share with you some great news about a new contact that I received yesterday.

Green beans are one of my favorite vegetables. Although I don’t know why maybe it’s because they are my favorite color green lol. But, I do admit that I do not like eating tasteless green beans. I mean come on who does? Ha, well this Sweet Balsamic Green recipe is anything but bland. No seriously this dish tastes AMAZING!!! And here’s how?

The honey combines incredibly well with the balsamic vinegar and garlic. Delicious. This is a recipe you have to try. I know you will make it over and over again.

Sweet Balsamic Green Beans

INGREDIENTS

16 oz green beans, frozen
2 C. water
3 Tbsp balsamic vinegar 
1 Tbsp honey 
1 Tbsp onion powder 
1 Tbsp garlic minced
3 Tbsp olive oil
1/2 tsp. salt 
1/2 tsp. pepper 

INSTRUCTIONS

In a medium pot boil water and cook the beans until they are tender about three-five minutes. Remove the beans from the heat and drain. Toss the beans back into the pot. Next, add the olive oil and the garlic. Cover and cook for three minutes stirring occasionally. Remove cover and add in vinegar, honey, onion powder, salt, and pepper on medium-low heat. Stir regularly for about five more minutes. Serve immediately.

Source Kitchen Divas

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My new contact is called A Sharp Slice. The have a guide on all the different types of kitchen knives. Knives for cutting meat, fish, fruit, and vegetables. They also have articles on the various types of knife brands/sets. Then they have another section on their site about the different brands of food processors, blenders and knife sharpeners. Go to my links page to learn more about this excellent site.