A few months ago I saw a bottle of locally made Raspberry Balsamic vinegar. I bought it, but never got around to using it till now. I read several recipes online and sort of borrowed from different versions and came up with my own. It is pretty fast to make, provided you have the chicken thawed (something I always struggle to remember as I rush out the door in the morning). Here is what you will need:
2 large boneless skinless chicken breast
2 Tbsp olive oil
1 shallot, sliced
2 Tsps of dried thyme
1 Tsp of crushed red pepper (optional)
1/4 cup raspberry balsamic vinegar
1/4 cup red wine
1 Tbsp of honey
salt and pepper to taste
Preheat oven to 350F
Heat olive oil in a skillet.
Season chicken liberally with salt, pepper and 1 tsp of thyme and sear till light golden.
Add shallots and saute with the chicken for a few minutes till they are soft.
Stir together vinegar, wine, honey, crushed red pepper, remaining thyme, salt and pepper in the bowl/cup/vessel of your choosing.
Add vinegar mixture to the shallots and chicken and simmer on medium heat for 5 mins to cook off the alcohol.
Place the whole pan in the oven, uncovered and bake for 15-20 minutes, till chicken is cooked through and the sauce is reduced and thick.
Serve with you favorite sides, we had sauteed green beans and leftover smashed red potatoes.
The inspiration for this dish comse from the classic Yeager Schnitzel. Our favorite German Restaurant servers it with a rich mushroom sauce. This is my light version which can be easily whipped up for weeknight dinner.
Boneless Pork chops
1 Tbsp of dry rosemary
1 shallots, slices
8 oz baby bella mushrooms, slices
2 tsp of flour
1/2 Tbsp of Worcestershire sauce
1/2 cup chicken stock
1 Tbsp of olive oil
salt and pepper to taste
Heat oil in a caste iron skillet.
Season porch chop with rosemary, salt and pepper.
Sear the pork chops in a medium high skillet, on both sides, till golden brown.
Remove seared chops and add shallots and mushrooms to the same skillet.
Saute till golden and add salt, pepper, Worcestershire sauce and flour. Cook for another 2-3 mins. The mixture will look very dry and will stick together.
Stirring continuously, add the chicken stock and the pork chops.
Simmer on medium low till pork 160 F at the center. Remove chops and continue to thicken the sauce to your liking.
Serve the chops with a generous smothering of the mushroom sauce. Sauteed green beans are a wonderful side with this dish !
This is my super speedy weeknight steak dinner. ready in hr. Marinade a 1.5lbs round bottom roast or skirt steak with 1/4 cup Worcestershire sauce, 1/4 cup red wine, salt and pepper to taste, 1/2 Tbsp of whole mustard seeds and 3-4 springs of rosmary. Let the meat marinade at room temperature for 30 mins.
In the meantime, cut up potatoes ( I love red bliss) and put in a shallow pot. Cover with chicken stock, salt (to taste, some stocks can be very salty), whole peppercorns and some more rosemary.
After 30mins, heat 1tbsp of olive oil in a cast iron skillet and saute 2 sliced shallots and 5-6 springs of thyme.
Once the shallots become tender, add the steak and the marinade into the skillet. Sear on each side till desired done-ness. I like my steak medium rare.
In the meantime, check the potatoes and if they are done, drain the potatoes and plate them.
Allow the steak to rest responsibly, about 10-15mins.
Add a little bit of chicken stock or red wine, to the bottom of the skillet to deglaze the pan and create a quick pan sauce.
Slice steak. Plate steak. Devour !
My MOM is in town and I have decided to give her break from the kitchen and treat her to different dinners each night. This is what I made the first night. It is so simple that I was almost skeptical–but we were both floored with the flavor. I HIGHLY recommend this recipe !
1 pound of red grapes
4 large shallots (about 10 ounces), peeled, halved through root end
1 tablespoon chopped fresh thyme plus 6 large sprigs
2 tablespoons olive oil, divided
1 tbsp of Balsamic vinegar
2 large chicken breasts, boneless and skinless
- Preheat oven to 375°F. Gently toss grape clusters, shallots, chopped thyme, and 1 tablespoon olive oil in large bowl to coat.
- Rub chicken with remaining 1 tablespoon olive oil; sprinkle with salt and freshly ground black pepper. Place thyme sprigs in slits cut into the chicken
- Place chicken in a baking pan; arrange grape mixture around chicken.
- Roast until the thickest part of chicken thigh cooks through and grapes are shriveled, about 1 hour 10 minutes.
- Half way through the baking process, drizzle the Balsamic Vinegar.
- Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and shallots around chicken. Serve chicken with pan juices alongside.
My last Brussel Sprouts recipe got 80 likes –thank you all!!! So, I decided to share another recipe. This is another variation on the roasted brussel sprouts. Mushrooms pair up with the sprouts to give it a woodier, heartier taste! I used frozen and canned ingredients but if possible please use the fresh ingredients (when in season) and it will taste really good.
16oz bag of frozen, thawed, dried and sliced in half.
1 shallot sliced
1, 6 oz can of Dutch mushrooms
1 tbsp of olive oil
2 sprigs of thyme.
Salt and pepper for seasoning
Toss all the ingredients in a bowl and spread in a single layer on a baking sheet.
Roast in a 400F oven for about 20-30 min till golden brown.
Serve hot or at room temperature !