Pork Medallions with Vanilla Fig Balsamic and Pearl Onion & Pear Hash (substitute duck breasts) 1 1/2 to 2 lbs of center cut boneless pork loin cut into 1/2-inch slices 2 Tbls of Olive oil 1Tbls unsalted butter 2 almost ripe pears, halved, cored, cut … Continue reading
Ingredients: 1 lb. fresh baby spinach 1/2 cup toasted walnuts or pecans 1/2 cup dried cranberries 3 Tbs. extra virgin olive oil 3 Tbs. Raspberry Balsamic Vinegar Salt/freshly ground pepper to taste 2 ounces goat cheese 2 very thin slices … Continue reading
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.
- 4 boneless skinless chicken breast
- olive oil
- 2-3 med onions, sliced length wise
- 1/2 tsp fresh thyme
- mushrooms (an added option)
- 1/3 cup Raspberry Balsamic Vinegar (or Black Currant Balsamic Vinegar)
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.
Ingredients: 2 whole medium chicken breasts 2 large ripe peaches (or 3 small) 1 large sweet onion (or 2 small) 2-3 Tbsp. Vanilla Fig Balsamic Vinegar in bowl Sprigs of fresh thyme, stripped (optional) Instructions: Prepare BBQ grill till hot and … Continue reading
Ingredients: 1 bag mixed baby lettuces 1 medium peach – very ripe and sweet (peeled) 1 small bunch red grapes (seedless) – cut in halves 1 large stalk celery 2 Tbsp. soft goat cheese 2 Tbsp. Vanilla Fig Balsamic Vinegar … Continue reading
Ingredients: – 1 rack of lamb trimmed of most fat (One rack serves 2-3 people. When using two, stand the racks up with bones crossing) – fresh rosemary – Meyer Lemon Olive Oil – Salt and freshly ground pepper Instructions: … Continue reading
Ingredients: 2 Tbsp Sun Dried Tomato Dipping Oil 1 lb. ground turkey (I don’t use ground white breast meat – too dry) 1 cup firmly packed fresh baby spinach, rough chopped 1 Tbsp plain or Italian seasoned bread crumbs 4 oz. feta cheese (large chunks) … Continue reading
Ingredients: 1 bag of frozen corn thawed 1 (16oz) can of black beans drained and rinsed 1 – 2 cups of cherry tomatoes halved 1/4 cup or more to taste of cilantro (or parsley) 1/2 red onion chopped (not too … Continue reading
Ingredients: 1-1/2 cups flour 1 cup sugar 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 2 eggs slightly beaten 3/4 cups milk 1/2 cup Blood Orange Olive Oil 2 tsp. grated orange peel (zest) Glaze (Optional) 2 … Continue reading
Ingredients: 1 3-1/2 – 4 lb. whole chicken 1/3 cup Meyer Lemon Olive Oil 1 bulb garlic – cut off top 1/3, exposing cut cloves 2 extra garlic cloves 1/2 lemon 1 bunch fresh thyme 1 cup low-sodium chicken broth, … Continue reading