Saturday, February 5, 2011

true love

this is an ode to balsamic vinegar. if you don't use it at least once a week, you just might be missing out!

the last two nights, gregory and i had a little dinner swap with our neighbors nick and lexi! the first night i made a spicy braised moroccan beef with golden raisins. it was pretty interesting!

last night, lexi made a roasted butternut squash pizza with a balsamic reduction! our favorite! nam! i could write a song. and she paired it with a dish that she made up last year that has become my go to dinner to make for people. it's SO good!!!!! i seriously try to find any excuse to make it as often as possible. serve it up with mashed sweet potatoes or butternut squash and some fresh green beans, and you've got yourself a delicious fall dinner - that i think is still good all year round :D

i don't have a picture of it so just take my word for it...

balsamic chicken with black grapes and shallots

you need:
2-3 chicken breasts, cut into chunks
2 tbs olive oil
3 cloves garlic
probably 2 cups of balsamic vinegar
4 shallots
about half a bag of black grapes

heat your oil to medium high, dry your chicken off and toss it in to brown it a bit. add salt and pepper to taste. throw in the garlic. remove chicken to a bowl to rest as soon as the pink is gone (we don't want it cooked through yet.)

add a little oil if you need and toss in your shallots. cook them down until mostly translucent then add the balsamic and let it reduce for a few minutes (4-5) throw the chicken back in, then add the grapes! continue to cook for another 5 minutes or until your chicken is done.

seriously. TRY THIS RECIPE!!!! MMMMMM!!!!!!!! just a quick note about this : you can use regular onions and red grapes - shallots just add a wonderful robust flavor and black grapes have a little more sweetness to balance out the acidity of the vinegar. but it's still very tasty with "normal" ingredients!!

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