To add a bit of an edgier flavor to carrots I use balsamic vinegar and then char them crisp. Flavored balsamic vinegars work well also. Tonight I used a pineapple coconut white balsamic vinegar.
BALSAMIC CHARRED GARLIC CARROTS
2 pounds carrots, sliced on the diagonal or smaller carrots halved lenghtwise
2 cloves garlic, minced or sliced paper thin
1 tablespoon butter
1 tablespoon garlic oil (avocado or olive work well too)
FRESH ground sea salt and black pepper, to taste
2 tablespoons balsamic vinegar
- Heat butter and oil in a non-stick skillet over medium high heat.
- Add carrots and garlic, stirring to coat well.
- Cover and simmer 5 minutes until carrots begin to soften.
- Uncover and continue to simmer until carrots begin to char.
- Add balsamic vinegar and stir to coat well.
- Cook 2-3 minutes more until carrots are charred, cooked through and most liquid is absorbed.
I realized recently that I AM posting almost daily, but I’m kind of in a rut in as much as I’m just posting the recently successful recipes without much conversation to go with them. I promise to get better. 😀
Eating in general is still a HUGE issue for me (and ALWAYS will be for the rest of my life), BUT I LOVE to cook and my family still needs to eat, so why should they suffer my limitations? I may only get a few bites of each meal, but I promise they do NOT go to waste.
Hubby swears he HATES cooked mushrooms (little does he actually realize how much I use them in recipes like Bolognese where they are cooked down into the sauce that he’s been eating for years!!!!!!!) so the VISIBLE mushrooms in any recipe end up on any plate, BUT his! 😀 LOL I even sometimes have to cook the mushrooms in a separate pan to keep him happy if he’s hanging around the kitchen while I’m cooking, which if I’m honest I prefer to be alone while cooking. I seem to be more creative and get better inspiration during “alone” time. 😀
Because of my limitations in eating I rarely eat starches anymore, BUT this recipe is especially good with mashed potatoes to absorb all that glorious gravy!
BALSAMIC MUSHROOM CHICKEN
4 boneless, skinless chicken breasts
1/4 cup WONDRA flour
FRESH ground Himalayan sea salt and black pepper, to taste
1 pound mushrooms, sliced
2 tablespoons butter
2 tablespoons avocado oil
6 cloves garlic, minced
4 green onions, sliced
2 tablespoons QUALITY honey
1/4 cup STRONG balsamic vinegar
3/4 cup chicken stock.
1 tablespoon FRESH chopped thyme
- Generously season chicken breasts with FRESH ground Himalayan sea salt and black pepper, to taste.
- Dredge through the Wondra flour.
- Heat oil in large skillet over medium heat.
- Add chicken breasts and sear for 2 minutes.
- Flip chicken.
- Add onions and garlic to pan sauteing for a minute.
- Add mushrooms, sauteing a couple minutes.
- Add vinegar, broth, honey and thyme.
- Cover and cook 5 minutes.
- Turn chicken and cook a few minutes more until chicken is cooked through.
- Remove chicken to platter and keep warm.
- Cook 5 minutes more to reduce sauce.
- Add butter.
- Serve over chicken with mashed potatoes and/or your favorite veggies.
BALSAMIC BAKED MOZZARELLA CHICKEN serves 4
adapted from CafeDelites.com
4 skinless chicken breasts
2 tablespoons lemon olive oil
1 teaspoon Italian seasoning mix
FRESH ground salt teaspoon salt, to taste
FRESH ground black pepper, to taste
6 cloves garlic, minced
6 ounce jar marinated artichokes, drained well
1 cup grape or cherry tomatoes, halved
1/4 red onion, sliced
1 LARGE shallot, sliced
1/4 cup QUALITY balsamic vinegar
1 tablespoon packed brown sugar
3/4 cup fresh shredded mozzarella cheese
1 tablespoon FRESH chopped Italian parsley
1 tablespoon FRESH chopped basil
- Preheat oven to 425°.
- Place chicken breasts in a baking dish and drizzle with lemon olive oil.
- Mix together Italian seasoning, salt and pepper.
- Rub seasoning all over each breast.
- Arrange the tomatoes, half of the garlic, shallot slices and red onion slices around the chicken in the dish.
- Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine.
- Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
- Bake 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle.
- Sprinkle with cheese and broil for 4-5 minutes, until cheese is melted and golden.
- Garnish with parsley and basil.
- Serve over pasta
- Drizzle with the pan juices.
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