SHEET PAN BLUEBERRY-BALSAMIC SALMON

SHEET PAN BLUEBERRY-BALSAMIC SALMON

Ingredients

• 1 cup fresh blueberries, divided
• 2 tablespoons balsamic vinegar
• 2 tablespoon honey
• 1/4 cup fresh lemon juice, divided
• 2 (6-ounce) salmon fillets, skin on
• 1 pound baby yellow potatoes, cut into 1/2-inch-thick rounds
• 3/4 pound green beans, ends trimmed
• 1/2 head cauliflower, florets trimmed into pieces
• 2-1/2 tablespoons olive oil, divided
• 1/2 tablespoon fresh thyme leaves
• 1/2 teaspoon salt, plus extra to season the salmon
• 1/4 teaspoon ground black pepper, plus extra to season the salmon
• Aluminum foil
• 2 lemon slices

Instructions

1. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
2. Add the potatoes, green beans, and cauliflower to a large bowl and add 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat.
3. Transfer to the baking sheet and spread out in a single layer. Cook for about 20 minutes, tossing once or twice. Remove from the oven and set aside.
4. As the vegetables are cooking, add 1/2 cup of the blueberries to a saucepan along with the balsamic vinegar, honey, and remaining 2 tablespoons of lemon juice. Cook on medium-high heat (stir a bit to help dissolve the honey) for about 10 minutes or until the blueberries burst and the mixture thickens slightly. Remove from the heat. Divide the mixture in two.
5. Pat the salmon fillets dry and drizzle with 1/2 tablespoon of olive oil. Season with a bit of salt and black pepper.
6. Brush half the blueberry glaze over the fillets and place on the baking sheet, skin side down, with the vegetables surrounding them.
7. Sprinkle the thyme leaves over the vegetables and salmon. Place one lemon slice on each piece of salmon. Add the remaining blueberries scattered with the vegetables.
8. Cook for 10-12 minutes, or until the salmon is cooked through.
9. Remove and use the remaining glaze to brush over the salmon.
10. Serve warm.

source:http://www.azgrabaplate.com

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts

YIELD: SERVES 2 TO 4
TOTAL TIME: ABOUT 35 MINUTES
PREP TIME: 5 MINUTES
COOK TIME: ABOUT 30 MINUTES, DIVIDED

INGREDIENTS:

• about 1 1/4 pounds brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons olive oil
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• about 1/4 cup balsamic reduction or glaze (I used Trader Joe’s or make your own balsamic reduction)
• 1 tablespoon light brown sugar, packed
• parmesan cheese, optional for garnishing
• toasted pistachios, optional for garnishing

DIRECTIONS:

1. Preheat oven to 400F and line a baking sheet with aluminum foil for easier cleanup.
2. Add the brussels sprouts to the baking sheet, evenly drizzle with olive oil, season with salt and pepper, and toss with your hands to evenly coat. Arrange the sprouts with the cut-side (flat side) down and bake for about 18 minutes, or until the tops of some of the sprouts are turning light brown.
3. Remove baking sheet from oven, flip sprouts over with a tongs, and evenly drizzle with balsamic and evenly sprinkle with brown sugar. You only need to put a tiny pinch of sugar on the top of each sprout. It helps with caramelization and takes the edge off the intensity of the balsamic and doesn’t make them taste sweet, but if you’re adverse to adding sugar, it can be omitted.
4. Return baking sheet to oven and bake for about 10 to 15 minutes, or until sprouts are as caramelized and browned as desired. Baking times will vary based on the size of the sprouts used, personal preference for doneness, oven and climate variances, etc. Keep a close eye on them in the last 10 minutes of baking because they can go from underdone to overdone and burnt in just a couple minutes. Optionally garnish with cheese or pistachios before serving. Brussels sprouts are best warm and fresh.

source:https://www.averiecooks.com

Crock Pot Balsamic Chicken

Crock Pot Balsamic Chicken

Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 Servings
Calories 193.1 kcal
Author Katerina | Diethood

Ingredients

• 1 tablespoon STAR Original Olive Oil
• 3 garlic cloves minced
• 2 pounds skinless , boneless chicken breasts
• salt and fresh ground pepper , to taste
• 1/3- cup STAR Balsamic Vinegar of Modena Gold Edition
• 1 large yellow onion , sliced
• 1 red bell pepper , thinly sliced
• 1 green bell pepper , thinly sliced
• 1 teaspoon Italian Seasoning

Instructions

1. Grease the sides and bottom of the crock pot with olive oil; sprinkle minced garlic over it.
2. Season chicken breasts with salt and pepper.
3. Add chicken to the crock pot and arrange it in one single layer.
4. Pour vinegar over chicken.
5. Top with sliced vegetables and Italian Seasoning.
6. Cover and cook on HIGH for 3 to 4 hours, or on LOW for 5 to 6 hours.
7. Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.*
8. Stir the shredded chicken back into the crock pot.
9. Taste for seasonings and adjust accordingly.
10. Serve.

source:https://diethood.com

MAPLE BALSAMIC GLAZED PORK CHOP

MAPLE BALSAMIC GLAZED PORK CHOPS

PREP TIME: 5 MINUTES 
COOK TIME: 9 MINUTES 
TOTAL TIME: 14 MINUTES
SERVINGS: 4 SERVINGS 
CALORIES: 168 KCAL 
AUTHOR: THE CHUNKY CHEF

INGREDIENTS
PORK CHOPS:

• 4 bone-in, center cut pork chops
• olive oil
• salt and pepper to taste

MAPLE BALSAMIC GLAZE:

• 1/4 cup maple syrup
• 3-4 Tbsp balsamic vinegar
• 2 Tbsp beef broth
• 1 1/2 tsp Dijon mustard
• 1 clove garlic smashed
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• salt and pepper to taste

INSTRUCTIONS
MAKE THE GLAZE:

1. In a small saucepan, combine all glaze ingredients.  Heat over MED heat until it reaches a low boil.  Cook until sauce reduces down, about 3 minutes, stirring occasionally.  Set aside.

COOK THE PORK CHOPS:

1. Place cast iron skillet in oven and preheat oven to 400 degrees F.
2. Pat chops dry with a paper towel, then rub with olive oil and sprinkle with salt and pepper.
3. Remove skillet from oven and place on burner over MED-HIGH heat.  Place chops in the skillet, you should hear them sizzle immediately.  Let cook 2-3 minutes to sear.  Brush pork with glaze.
4. Flip pork chops over, brush the other side with the glaze, and transfer skillet back to the hot oven.  Bake until a thermometer inserted into the center reads 140 degrees F (about 5-8 minutes, depending on the thickness of your pork chops).
5. Transfer pork chops to a plate, tent loosely with aluminum foil and let rest for 5 minutes.
6. Serve pork chops with a bit of the glaze drizzled over the top if desired.

source:https://www.thechunkychef.com

Balsamic Honey and Mustard Pork Chops

Balsamic Honey and Mustard Pork Chops

Prep Time: 5 minutes
Marinate Time: 30 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 4

ingredients

• 1 pound pork chops
• 1/4 cup balsamic vinegar
• 1/4 cup honey
• 1/4 cup blackberry jam
• 2 tablespoons dijon mustard
• 1 tablespoon sriracha (or to taste)
• 1 tablespoon soy sauce (or tamari or omit for gluten-free)
• 2 cloves garlic, chopped
• 1 tablespoon oil

directions

1. Marinate the pork chops in the mixture of the balsamic vinegar, honey, blackberry jam, mustard, sriracha, soy sauce and garlic for 30 minutes to overnight.
2. Heat the oil in a large pan over medium-high heat, add the pork chops and cook until lightly golden brown on one side, about 3-5 minutes, flip them, add the marinade and cook until the pork chops are done, the sauce has come to a boil and thickened, about 3-5 minutes.

source:http://www.closetcooking.com