Honey Rosemary Chicken

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Honey Rosemary Chicken
shared at the event by Joelen
recipe from here

1/4 cup honey
1/4 cup basalmic vinegar
1-2 tbsp dried rosemary
2 tbsp olive oil
6 skinless chicken breasts
1/2 tsp salt
1/4 tsp pepper

Mix honey, vinegar, rosemary and oil. Place chicken in resealable plastic bag. Pour in mixture. Seal and turn the bag over to coat the chicken. Refrigerate for at least two hours.
Preheat oven to 350 degrees F. Place chicken in a 9×13 baking pan. Sprinkle with salt and pepper. ake for about one hour, basting occasionally with marinade.

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Balsamic Tomato Couscous

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Balsamic Tomato Couscous
shared at the event by Lori

recipe from Recipezaar

2 cups chicken broth

1 teaspoon dried basil
1 teaspoon minced garlic
1 1/2 cups uncooked couscous
3 tablespoons balsamic vinegar
2 teaspoons olive oil
1/4 teaspoon ground pepper
5 small tomatoes

In a medium pan, bring the broth to a boil.

When it is boiling add the basil and garlic and stir. Then add the couscous, cover the pan, and remove it from the heat. Let sit 5-10 minutes.

Chop the tomatoes.

In a small bowl mix the balsamic vinegar, the oil, and the pepper. Add the tomatoes.

When the couscous is ready add the tomato mixture and mix well. Serve hot or cold.

Bulgar Salad with Corn & Tomatoes

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Bulgar Salad with Corn & Tomatoes
shared at the event by Teresa

recipe from Food Network

4 1/2 cups water

1 1/2 cups bulgar
1 small onion, chopped fine
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/4 cup balsamic vinegar
1/3 cup olive oil
6 scallions, chopped fine
1 1/2 cups cooked corn (cut from about 2 large ears)
1 pint vine-ripened cherry tomatoes, halved
1/2 cup chopped fresh chives
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

Combine water and farro in a medium saucepan. Bring to a boil. Reduce heat to medium, partially cover and simmer until farro is tender, about 20 to 25 minutes. Drain well. While grains are cooking, in a large bowl stir together onion, garlic paste, vinegar, and oil.

Drain grains well and add to onion mixture. Toss mixture well and cool. Add scallions, corn, tomatoes, chives, and parsley, toss well, and season with salt and pepper, to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Roasted sausages w/Grapes

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Roasted sausages w/Grapes
shared at the event by Kara
recipe from About.com

1-1/2 pounds hot Italian sausage, cut into 3-inch lengths (see Note)
1-1/2 pounds sweet Italian sausage, cut into 3-inch lengths
3 Tablespoons unsalted butter
2-1/2 pounds red or green seedless grapes, stemmed (6 to 7 cups)
1/4 cup balsamic vinegar

Preheat the oven to 500 degrees F. Bring a large pot of water to a boil over high heat. Prick the sausages with the tip of a knife or a metal skewer and add them to the boiling water. Boil the sausages gently for 8 minutes, then drain them and set aside.

Melt the butter in a large roasting pan over low heat. Add the grapes to the pan and toss to coat them with the butter. With tongs transfer the parboiled sausages to the pan and push them down into the grapes so that the sausages will not brown too quickly.

Roast the sausages and grapes in the preheated oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes. With a slotted spoon, transfer the sausages and grapes to a heated serving platter.

Place the roasting pan on top of the stove over a medium-high flame and add the balsamic vinegar. Stir to scrape up the browned bits on the bottom of the pan and cook the vinegar and juices until they are thick and syrupy.

Pour the sauce over the sausages and grapes and serve immediately, accompanied with mashed potatoes.

Braised Chicken with Onions, Garlic, and Balsamic Vinegar

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Braised Chicken with Onions, Garlic, and Balsamic Vinegar
shared at the event by Mary
recipe from Gourmet Magazine

6 bacon slices (4 ounces), cut crosswise into 1/4-inch-wide strips (lardons)
1 (3 1/2-pound) chicken, cut into 8 serving pieces
1 pound onions or shallots, thinly sliced
1 head garlic, cloves separated and peeled
1/4 cup balsamic vinegar

Cook bacon in a deep, 12-inch, heavy skillet over moderately low heat, turning twice, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain and reserve bacon fat in skillet.

While bacon is cooking, pat chicken dry and season with salt and pepper. Brown in bacon fat, beginning with skin side down, in 2 batches, over moderately high heat, turning, about 8 minutes. Transfer browned chicken with tongs to a plate, and pour off all but 2 tablespoons fat from skillet.

Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and pale golden, about 10 minutes.

Remove lid and cook onions, stirring, until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and boil, stirring, 1 minute.

Return chicken to skillet, turning pieces to coat, then arrange them skin sides up and gently simmer, covered, until chicken is cooked through and garlic is tender, about 30 minutes.

Transfer chicken with tongs to a serving dish. Add vinegar to sauce and boil, uncovered, mashing garlic with back of a spoon or a potato masher, until slightly thickened. Season sauce with salt and pepper and pour over chicken, then sprinkle with bacon.

Balsamic Tasting & Event Round Up!

Today I took a deeper look into the world of balsamic vinegars. There are so many varieties available and differences among these vinegars? The only way to understand is to taste our way through them! I hosted a balsamic vinegar tasting with friends with a potluck lunch where all our dishes included balsamic vinegar. It was a great to see both sweet and savory dishes using this versatile ingredient. Balsamic vinegar is an aged reduction of white sweet grapes (Trebbiano for red and Spergola for white sauvignon) that are boiled to a syrup. The grapes are cooked very slowly in copper cauldrons over an open flame until the water content is reduced by over 50%. The resulting “must” is placed into wooden barrels and an older balsamic vinegar is added to assist in the acetification. Each year the vinegar is transferred to different wood barrels so that the vinegar can obtain some of the flavors of the different woods. The only approved woods are oak, cherry, chestnut, mulberry, a cacia, juniper, and ash. The age of the vinegar is divided into young – from 3 to 5 years maturation; middle aged 6 to 12 years and the highly prized very old which is at least 12 years and up to 150 years old. For more information on the history of traditional balsamic vinegar: History – History of Traditional Balsamic Vinegar of Modena. — What’s Cooking Amercia

Here is the menu of our Balsamic Feast which friends brought to share:

Strawberries w/Balsamic Vinegar
shared at the event by Yumi

Roasted Vegetables w/Balsamic Vinaigrette
shared at the event by Patty

Salmon w/Ginger Balsamic Glaze
shared at the event by Semeena

Honey Rosemary Chicken

shared at the event by Joelen

Balsamic Tomato Couscous
shared at the event by Lori

Bulgar Salad with Corn & Tomatoes
shared at the event by Teresa

Roasted sausages w/Grapes

shared at the event by Kara

Braised Chicken with Onions, Garlic, and Balsamic Vinegar
shared at the event by Mary

To join in the fun, my fellow bloggers have submitted their recipes using balsamic vinegar. As I do with each blogging event I host, a lucky blogger receives a giveaway related to the food theme. This event’s winner is Lindsey of Noodle Nights & Muffin Mornings! Lindsey will be receiving a gourmet bottle of Elsa Balsamic Vinegar. Congratulations Lindsey and thanks to all that participated in the blogging event! Read on to check out the amazing recipes submitted by my fellow bloggers and the recipes we prepared for my event…

Grilled Balsamic Bruchetta Chicken
submitted by Geriann of Toby’s Treats
from Pennsylvania
recipe from Picky Palate

4 boneless skinless chicken breasts
Pinch of salt
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil8 slices of mozzarella cheese
4 Roma tomatoes- seeded and diced
8 fresh basil leaves- rolled and thinly sliced
3 cloves fresh garlic- minced
Pinch of salt
1 Tablespoon balsamic vinegar

Preheat grill over medium (recipe calls to do this over the stove but I did it over the outside grill). Combine the balsamic and olive oil in a bowl. Season both sides of the chicken the salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook 4-5 minutes and flip chicken. Brush with additional balsamic and cook for 4-5 minutes or until done. During the last 2 minutes of grilling- place 2 slices of cheese over top of chicken and melt.

In a large bowl combines the tomatoes, basil, garlic and balsamic vinegar. Toss gently to combine. Serve over chicken.

Pasta w/Balsamic Slow Roasted Tomato Sauce
submitted by Dellene of Cooking and the City
from Melbourne, Australia
Dellene’s original recipe

2 kilo’s ripe plum tomato’s
1 red onion
1 red capsicum char grilled and chopped
4 garlic cloves, crushed & finely chopped
1 tbs finely chopped thyme
2 tsp brown sugar
4 tbs good quality balsamic vinegar
80ml olive oil
shaved parmesan to serve (optional)
500gr penne rigate (or pasta of choice)

Preheat oven to 180c (350f/gas 4) cut tomatoes into chunks & put in large roasting tin. Add onions, capsicum, garlic, thyme, sugar, balsamic, olive oil, and salt & peppar to taste then toss together untill combined.

Roast slowly stirring every 20 minutes or so for approx 2 1/2 to 3 hours untill tomato’s are slightly caramelised & breaking down to form a chunky sauce. season to taste then toss with hot pasta . Serve with cheese (optional).

Chicken Caprese Pizza w/Balsamic Reduction
submitted by Linsday of Noodle Nights & Muffin Mornings
from New York
Lindsay’s original recipe

1 1 lb whole wheat pizza dough (either store bought or homemade- we love Amber’s recipe)
2 medium vine ripe tomato(sliced)
4 oz cooked chicken
4 oz. fresh mozzarella (cut into 1-inch pieces)
1/4 cup fresh basil (coarsely chopped)
extra virgin olive oil
Ground pepper
1 cup Balsamic Vinegar
1 1/2 tsp corn starch

Preheat oven to 400 degrees.

Roll out dough on floured surface making sure to leave at a ½ inch crust all the way around.
Carefully transfer to prepared baking sheet or parchment; top with tomato, chicken, mozzarella , basil and ground pepper(as needed). Drizzle with extra virgin olive oil. Bake for 18-22 minutes or until bottom of crust is lightly browned.

Remove from oven and let sit for five minutes before cutting.

Balsamic Glaze: In a small skillet heat vinegar and cornstarch over low heat stirring occasionally until it turns think and syrupy(about 10 minutes). BE CAREFUL NOT TO BURN. Drizzle on top of cooked pizza.

Bruschetta Chicken
submitted by Angie of Adventures in Home Cooking
from Chicago, IL
recipe from Kraft

3/4 cup olive oil
1/3 cup balsamic vinegar
1 T. oregano
1 T. rosemary
1 T. basil
1 T. garlic powder
salt
pepper
2-4 boneless, skinless chicken breasts
1 tomato, diced
3/4 cup shredded mozzarella cheese
fresh basil for garnish

For marinade: Season the chicken with salt and pepper. In a plastic bag, mix together olive oil, vinegar, oregano, basil, garlic powder, and rosemary. Add chicken, turning bag to coat. Place in the fridge for 30 minutes.

Heat grill to medium-high. Grill chicken for 6 minutes, basting with marinade with occassionally. Mix together tomato, mozzarella, and basil.

Flip chicken and grill till cooked through, basting with marinade occassionally. Top with tomato mixture right after removing from grill.

Penne with Beef and Arugula
submitted by Lindsey of Noodle Nights & Muffin Mornings
from New York
recipe from Giada De Laurentiis

1 (1-pound) New York strip steak
1 teaspoon herbs de Provence
1 garlic clove, minced
3/4 cup extra-virgin olive oil, plus 3 tablespoons
1 pound penne pasta (I used whole wheat fusilli)
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoon salt, plus more for steak and pasta water
1/2 teaspoon freshly ground black pepper, plus more for steak
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
2 cups chopped arugula

Season the steak with salt and freshly ground black pepper, herbs de Provence, and minced garlic. In a skillet, heat 3 tablespoons olive oil over medium heat. Cook steak about 7 minutes per side. Remove the meat from pan and let it rest for 5 minutes. Thinly slice the steak. Set aside.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1/4 cup of pasta water.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper, fresh herbs, and 3/4 cup olive oil. In a large bowl toss the pasta with half of the salad dressing and the reserved pasta water. Add the arugula and steak, more dressing and season with salt and freshly ground black pepper, as needed. Toss and serve.

Bruschetta Chicken
submitted by Karen of Loves To Eat Weblog
from Tampa, FL
recipe from Lauren’s Kitchen

4 boneless skinless chicken breasts
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese
4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

Directions:
1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken.
Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.

2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm. (I put the tomato mixture on and then top with cheese. Let melt and serve warm).

Roasted Vegetables w/Balsamic Vinaigrette

The follow recipe was shared at my Balsamic Vinegar Tasting Event. You can read and view links to other recipes that were featured HERE.

Roasted Vegetables w/Balsamic Vinaigrette
shared at the event by Patty
original recipe

1 bunch asparagus, coarsely chopped
1-2 whole tomatoes, quartered
1 zucchini chunked
1 cup red seedless grapes
1/4 cup balsamic vinegar
3 tablespoons olive oil
salt & pepper to taste

Preheat oven to 350.
On a lightly greased baking sheet, place all vegetables (not grapes) on single layer.
Prepare vinaigrette by combining balsamic vinegar, olive oil, salt & pepper. Drizzle vegetables with vinaigrette.
Bake vegetables for 15-20 minutes until slightly al dente (or preferred softness).
Add grapes and toss.