Pretzel Dippin’ Good

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Who would have thought pretzels and balsamic vinegar?!! But it is delicious! Simply combine an equal amount of Gourmet Blends Black Currant Balsamic, Jalape√Īo White Balsamic and Meyer Lemon Olive Oil in a small container and mix. Add a little fresh black cracked pepper to enhance the taste ūüôā ¬†Dip your delicious pretzel and enjoy!

 

Thanks Kim, The Golden Dionysus, for this quick and easy recipe!

Chicken Breasts with Onions and Raspberry Balsamic Vinegar Glaze

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Chicken Breast is a staple in the American cooking rotation. Jazz it up and eat gourmet with less work using our Chicken Breasts with Onions and Raspberry Balsamic Vinegar Glaze recipe.

 

Ingredients:

Instructions:

Season breasts with a mixture of 1/4 tsp thyme, salt and pepper.  Heat skillet over med heat. Add 1 Tbs of olive oil and 1 Tbs butter; saute onions until soft or caramelized (sauté mushrooms as desired).  You may need to turn the heat down so the onions do not brown too quickly.  Add balsamic and 1/4 tsp of thyme, salt and pepper.  Raise heat and reduce until slighty thickened.

Saute Chicken breasts in equal amounts of 1 tbsp olive oil and 2 Tbsp butter  until brown about 4 to 5 minutes per side.

Divide onions on plates, slice breasts  and fan over onions.  Sprinkle a little parsley over the chicken if you like.

Related Recipes:

Richard’s Cucumber and Red Onion Salad with Black Currant Balsamic Vinegar and Rosemary Olive Oil

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Ingredients: – 1 large cucumber (regular or hot house), thin-sliced – 2 Tbsp chopped red onion – Sea Salt/fresh ground pepper to taste – Black Currant Balsamic Vinegar – Rosemary Olive Oil Instructions: Cut¬†cucumber into 1/16th” slices into salad bowl.¬† … Continue reading