Tag: balsamic vinegar

Stirfried Brussels Sprouts with Beluga Lentils


| © 2018 |

Brussels sprouts flourish this time of year. Put this hearty winter veggie and beluga lentils together in this delicious and nutritious vegetarian meal tossed with a simple balsamic vinegar dressing.

  • 180 g Beluga lentils
  • 400 ml Water
  • 500 g Brussels sprouts, trimmed and washed
  • Salt
  • 50 g Sundried tomatoes, sliced
  • 1 Shallot, diced
  • 3 tbsp Ghee
  • 20 g Raisins
  • 50 ml Organic apple juice
  • 50 ml Chicken broth
  • 1 tbsp Maple syrup
  • 2 tbsp Balsamic vinegar
  • Freshly ground peppers
  • Parsley leaves
  1. Cover the lentils with water in a medium pot. Cook, covered, for 20 minutes until tender. At the meantime, bring a large pot of water to boil. Add salt to taste and brussels sprouts. Cook for 10 minutes. Drain and set aside.
  2. Slice the sundried tomatoes and finely dice the shallot. Melt the ghee in a skillet. Add in diced shallot and stir until aromatic. Add in brussels sprouts and cook for 3 minutes. Now add in sliced tomatoes and raisins and cook 3 more minutes.
  3. Pour in apple juice and chicken broth and cook 3 more minutes. Fold in lentils, season with maple syrup, balsamic vinegar, salt and pepper. Toss gently to combine. Garnish with parsley and serve.

| © 2018 |

| © 2018 |
Eat,Drink And Be Merry!

Crispy Garlic Breadcrumb Chicken – No Fry, Not Dry, Must Try

Trying to convert a fried recipe into a baked one is usually a disappointing exercise in futility, but this crispy garlic breadcrumb chicken turned out to be a very enjoyable exception. 

While not exactly the same as a pan-fried, breaded cutlet, if you want to eat tender, flavorful chicken with lots of crispy, crunchy bits, then this significantly less-messy method is for you.


One of the keys to this technique is to use panko breadcrumbs, which are much larger, and more jagged than regular, fine breadcrumbs. If you can’t find them, you can easily make you own. Just pulse chunks of stale white bread in a food processor until coarsely ground, and then spread out on a baking sheet, and place in a 275 F. oven until they are dried and crispy.

Above and beyond being easier, this method also allows us to introduce some additional flavor, and moisture, thanks to the “glue” we use to attach the crumbs. I went very simple with my formula, but as I mention in the video, you can add all sorts of herbs and spices to yours. Either way, the next time you want crispy, breaded chicken with less mess, and more flavor, I really do hope you give this a try. Enjoy!


Ingredients for 2 portions:
2 large boneless, skinless chicken breasts (about 8-10 ounces each)
salt, freshly ground black pepper and cayenne to taste
1 tablespoon olive oil for searing
1/4 cup chicken broth for the pan

For the garlic breadcrumbs:
3 tablespoons unsalted butter
1/2 cup panko breadcrumbs
3 finely crushed or minced garlic cloves
1 tablespoon finely chopped Italian parsley
2 tablespoons grated Parmigiano-Reggiano

For the “glue:”
1 tablespoon mayo
1 teaspoon balsamic vinegar
1 1/2 teaspoon Dijon mustard

For the optional pan sauce:
1/3 cup chicken broth
juice from 1 lemon
1 teaspoon balsamic vinegar
salt and freshly ground black pepper to taste

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Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin




My daughter has this runny nose. It somehow creates this constant smear of dirt on the side of her cheek. I call it “booger face”. Gross, right? Well, if you have kids you know exactly what I am talking about- you don’t get to them with a tissue every time they need it and so they wipe their runny nose across their cheek with their hand. It ends up collecting dirt as it dries and leaves them looking like they just rolled their face around in the backyard. I’ve spent the last two days wiping her face clean on 30 minute intervals. And now I have a 102+ temperature. GREAT.

I am keeping a good 3 foot distance between me and my 5 month old for the moment. There is nothing worse than a sick baby. But because I know I can’t, all I want to do is pick him up, squeeze him, and plaster him with kisses… I just want to devour that baby! I’ll have to settle with just appreciating his cuteness from afar until I am better though.

On a totally different note- I made this crockpot pork for Dave last week. I am always looking for new things to make for him, to keep things interesting. I don’t know why I bother though. I am sure he wouldn’t feel any different about the meals I made for him if I simply rotated the same 3 meals for the rest of his life. I swear, if food wasn’t necessary for survival he wouldn’t eat. He’s crazy.




So since I don’t eat pork, I didn’t personally try this meal and can’t tell you what I thought of the recipe. I can tell you that my Husband ate it until there were no more leftovers and he was very pleased with it. It is also highly rated at the site where I found the recipe. Not to mention that it was super easy to make as well. It is a crockpot recipe after all!

And even though I don’t really eat meat, I do have a great appreciation for a good caramelized crust. The original recipe has you start to glaze the pork during the last hour of cooking and then serve it as is when it is done in the crockpot. I didn’t both glazing it in the crockpot and instead glazed in on a sheet pan and put it under the broil. I repeated this 3 or 4 times to get a good caramelized crust going. I just think its a better method, even if it is a bit more work. There is no way it will caramelize in the crockpot, will it? I don’t know, I don’t make enough crockpot recipes to have any idea. Anybody out there know whether of not it would?




Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin
  • 2 pounds Pork tenderloin
  • 1 teaspoon Ground sage
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper
  • 1 clove Garlic; crushed
  • ½ cup Water
  • ½ cup Brown sugar
  • 1 tablespoon Cornstarch
  • ¼ cup Balsamic Vinegar
  • ½ cup Water
  • 2 tablespoons Soy sauce
  1. Mix together the seasonings: sage, salt, pepper and garlic.
  2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.
  3. Cook on low for 6-8 hours.
  4. hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
  5. Heat over medium and stir until mixture thickens, about 4 minutes.
  6. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)
  7. Serve with remaining glaze on the side.

adapted from Big Oven

Tagged as:
crockpot,
dinner,
meat,
pork,
Savory

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