Sweet Balsamic Chicken

When I made this dish I was attempting to make a copycat recipe for The Cheesecake Factory's chicken Madeira... without actually having to use Madeira wine. What I found was that if an ingredient is in the name, you should probably use it in the recipe. I guess I should have known better... So if you are looking for a chicken Madeira recipe, this is not the recipe for you! On the other hand, if you are just looking for a good chicken recipe, this is one to try! I thought the most prominent flavor in this dish was the balsamic vinegar, so I'm calling it sweet balsamic chicken! (Original I know!)

I served this chicken with mashed potatoes and asparagus because I was trying to recreate The Cheesecake Factory's dish. I would recommend serving this chicken with mashed potatoes if you decide to make it because it balanced out the acidity of the balsamic vinegar in the sauce really well. 

To make two servings of this balsamic chicken you will need:

• 1 (about 10 oz.) large CHICKEN BREAST, split down the middle
• 1-2 Tbs BUTTER
• 1 cup MUSHROOMS, sliced
• 1/2 cup BALSAMIC VINEGAR
• 1/2 cup BEEF BROTH
• 1 Tbs BROWN SUGAR
• SALT & PEPPER, to taste
• Optional: 2 slices of PROVOLONE or MOZZARELLA CHEESE

This first step is optional: Place the split chicken breast between two pieces of cling wrap and press the layers together to create a seal around the chicken to prevent the juices from splattering all over your kitchen. Then use the flat side of a meat tenderizer (or another blunt object such as a rolling pin) to pound out the chicken to be about 1/4 inch thick. Pounding out the chicken will help it to cook faster and more evenly.

Melt 1-2 tablespoons of butter into a large skillet and then saute the mushrooms for a few minutes. 

Add the balsamic vinegar, beef broth, and brown sugar to the pan with the mushrooms.

Mix the sauce and then bring it to a simmer uncovered for about 20 minutes, or until the sauce has reduced by half.

Next, add the chicken into the sauce and cook for a few minutes on each side or until it is cooked through.

Once the chicken is cooked though, place it in an oven safe dish or baking pan and top with a slice of cheese (or shredded in the case of the one on the left). Put it under the broiler for about 3 minutes in order to melt and slightly brown the cheese.

It will come out looking like the picture below! Serve it up with some mashed potatoes and asparagus...

...and then top with the mushrooms and sauce!

Yum!

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Balsamic Chicken

Ingredients:

• 1 (about 10 oz.) large CHICKEN BREAST
• 1-2 Tbs BUTTER
• 1 cup MUSHROOMS, sliced
• 1/2 cup BALSAMIC VINEGAR
• 1/2 cup BEEF BROTH
• 1 Tbs BROWN SUGAR
• SALT & PEPPER, to taste
• Optional: 2 slices of PROVOLONE or MOZZARELLA CHEESE

Directions:

1. This first step is optional: Place the split chicken breast between two pieces of cling wrap and press the layers together to create a seal around the chicken to prevent the juices from splattering all over your kitchen. Then use the flat side of a meat tenderizer (or another blunt object such as a rolling pin) to pound out the chicken to be about 1/4 inch thick. Pounding out the chicken will help it to cook faster and more evenly.
2. Melt 1-2 tablespoons of butter into a large skillet and then saute the mushrooms for a few minutes. 
3. Add the balsamic vinegar, beef broth, and brown sugar to the pan with the mushrooms.
4. Mix the sauce and then bring it to a simmer uncovered for about 20 minutes, or until the sauce has reduced by half.
5. Next, add the chicken into the sauce and cook for a few minutes on each side or until it is cooked through.
6. Once the chicken is cooked though, place it in an oven safe dish or baking pan and top with a slice of cheese. Put it under the broiler for about 3 minutes in order to melt and slightly brown the cheese.
7. Serve it up with some mashed potatoes and asparagus, then top with the mushrooms and sauce!

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I based this recipe of one that I found on the following site: http://www.favfamilyrecipes.com/2013/05/our-version-of-cheesecake-factorys-chicken-madeira.html

How to Stir Fry!

My husband found an article a few months ago that did a really good job of explaining how to put a stir fry together. The article was written like a recipe, but rather than giving a list of ingredients, it explained more about how to prepare ingredients you like and how to best cook it up into a stir fry. So in this post I will try to explain in as few steps as possible how to prepare a fantastic stir fry for two people! ...And the best part is that you can use all of your favorite ingredients (or just use what is currently in your refrigerator)!

To make a stir fry for 2 people you will need the following ingredients.

Protein:

• 1 Tbs OIL
• About 10 oz. of a PROTEIN, cubed or cut into thin strips. Here are some suggestions:
• CHICKEN (breast or thighs)
• RED MEAT (tenderloin, sirloin, skirt or flank steak, etc.)
• SHRIMP
• SCALLOPS
• TOFU

Aromatics:

• You don't have to use all of these, they are just suggested proportions if you choose to use them. (I left out the ginger.)
• 1 Tbs (5-6 cloves) GARLIC, minced 
• 1 medium ONION, sliced into strips
• 1 Tbs GINGER, minced

Produce:

• 1-2 Tbs OIL
• 2-3 different types of VEGETABLES totaling about 3 cups in volume. (I bought a few things especially for this stir fry and used a few things that I just has leftover in my fridge. I ended up using 1 head of broccoli, 2 carrots, 1 can of bean sprouts, 1/2 a green pepper, and 3 green onions.) Here are some produce suggestions:
• BROCCOLI
• CARROTS
• BEAN SPROUTS
• GREEN PEPPERS
• MUSHROOMS
• SNOW PEAS
• WATER CHESTNUTS
• BABY CORN
• BAMBOO SHOOTS
• GREEN ONIONS
• The options are endless!!! 

Sauce:

• Choose one of the following SAUCES. I used the Soy-Sesame Sauce in the pictures, but all of the sauces are delicious! You could even skip making a sauce and just use about 1/4 cup of soy sauce if you prefer that!
• Lemon Sauce
• 1/4 cup LEMON JUICE
• 1/4 cup CHICKEN BROTH
• 1 Tbs SOY SAUCE
• 2 Tbs SUGAR
• 2 tsp CORNSTARCH
• Sweet & Sour Sauce
• 1/4 cup CHICKEN BROTH
• 2 Tbs SOY SAUCE
• 2 Tbs CIDER, BALSAMIC, or RICE WINE VINEGAR
• 1 Tbs BROWN SUGAR
• 1/2 tsp RED PEPPER FLAKES
• 2 tsp CORNSTARCH
• Soy-Sesame Sauce
• 1/4 cup CHICKEN BROTH
• 1/4 cup SOY SAUCE 
• 2 tsp RICE WINE VINEGAR
• 2 tsp SESAME OIL
• 1/2 tsp RED PEPPER FLAKES
• 1 tsp SUGAR
• 2 tsp CORNSTARCH

The most important thing I have found with making a stir fry is to chop all of the ingredients and mix up the sauce before you start cooking anything. Once all of the ingredients are prepared, the cooking part goes pretty fast. If you wait and chop as you go the veggies will probably be over-cooked by the end (although that would not be the end of the world). 

So, step 1, chop your protein and all of your veggies into bite sized pieces. 

Next, mix up the sauce! In a small bowl stir together all of the ingredients in the sauce of your choice (I used the soy-sesame sauce). Then set it aside for later.

When you are ready to start cooking heat a large skillet over high heat and then give it a few minutes to get good and hot. (If you use a cast iron skillet it will take longer to heat up than if you use a nonstick skillet. Cooking over high heat is one of the most important things when stir frying.)

Once the pan is hot, pour about a tablespoon of oil into the pan and give it a few second to heat up. When the oil is hot, add the protein. (I used a chicken breast.) Cook the protein for 2-3 minutes, or until the protein is cooked through.

Once cooked, take the protein out of the pan and set it aside in small bowl.

With the heat still on high, add 1-2 tablespoons of oil to the pan. When the oil is hot add the aromatics and cook them for 1-2 minutes until the onion starts to get translucent around the edges.

Next, add the vegetable that you think will take the longest to cook (In my case it was the carrots and green onion). If you aren't sure, or if you think they will all take about the same time then just pick one!

Cook the first round of vegetables for about 2 minutes. (The vegetables will continue to cook as you add more and more vegetables into the pan so don't worry about getting them cooked all the way yet!)

Then add the next round of vegetables and cook for another 1-2 minutes.

Adding the vegetables to the skillet in rounds helps the pan to remain hot and cook consistently high. When you add a bunch of things to the skillet at once that are cool or room temperature it brings down the temperature of the pan.

If you haven't added all of your vegetables at this point, add the rest of them now! Cook for 1 minute.

Next, add your protein back into the skillet and pour your sauce over the stir fry. Cook for another 1-2 minutes or until the sauce has thicken and all of the vegetables are tender and coated in sauce.

Yummm!

Remove from the heat, serve over rice, and enjoy!

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Stir Fry

Ingredients:

To make a stir fry for 2 people you will need the following ingredients.

Protein:

• 1 Tbs OIL
• About 10 oz. of a PROTEIN, cubed or cut into thin strips
• CHICKEN (breast or thighs)
• RED MEAT (tenderloin, sirloin, skirt or flank steak, etc.)
• SHRIMP
• SCALLOPS
• TOFU

Aromatics:

• You don't have to use all of these, they are just suggested proportions if you choose to use them. (I left out the ginger.)
• 1 Tbs (5-6 cloves) GARLIC, minced 
• 1 medium ONION, sliced into strips
• 1 Tbs GINGER, minced

Produce:

• 1-2 Tbs OIL
• 2-3 different types of VEGETABLES totaling 3-4 cups in volume. (I bought a few things especially for this stir fry and used a few things that I just has leftover in my fridge. I ended up using 1 head of broccoli, 2 carrots, 1 can of bean sprouts, 1/2 a green pepper, and 3 green onions.) Here are some produce suggestions:
• BROCCOLI
• CARROTS
• BEAN SPROUTS
• GREEN PEPPERS
• MUSHROOMS
• SNOW PEAS
• WATER CHESTNUTS
• BABY CORN
• BAMBOO SHOOTS
• GREEN ONIONS
• The options are endless!!! 

Sauce:

• Choose one of the following SAUCES. I used the Soy-Sesame Sauce in the pictures, but all of the sauces are delicious! You could even skip making a sauce and just mix about 1/4 cup of soy sauce with 2 tsp of corn starch if you prefer that!
• Lemon Sauce
• 1/4 cup LEMON JUICE
• 1/4 cup CHICKEN BROTH
• 1 Tbs SOY SAUCE
• 2 Tbs SUGAR
• 2 tsp CORNSTARCH
• Sweet & Sour Sauce
• 1/4 cup CHICKEN BROTH
• 2 Tbs SOY SAUCE
• 2 Tbs CIDER, BALSAMIC, or RICE WINE VINEGAR
• 1 Tbs BROWN SUGAR
• 1/2 tsp RED PEPPER FLAKES
• 2 tsp CORNSTARCH
• Soy-Sesame Sauce
• 1/4 cup CHICKEN BROTH
• 1/4 cup SOY SAUCE 
• 2 tsp RICE WINE VINEGAR
• 2 tsp SESAME OIL
• 1/2 tsp RED PEPPER FLAKES
• 1 tsp SUGAR
• 2 tsp CORNSTARCH

Directions:

1. Chop your protein and all of your veggies into bite sized pieces. 
• The most important thing I have found with making a stir fry is to chop all of the ingredients and mix up the sauce before you start cooking anything. Once all of the ingredients are prepared the cooking part goes pretty fast. If you wait and chop as you go the veggies will probably be over-cooked by the end (although that would not be the end of the world). 
2. In a small bowl mix together all of the ingredients in the sauce of your choice. Then set it aside for later.
3. When you are ready to start cooking heat a large skillet over high heat and then give it a few minutes to get good and hot. 
• If you use a cast iron skillet it will take longer to heat up than if you use a nonstick skillet.
• Cooking over high heat is one of the most important things when stir frying.
4. Once the pan is hot, pour about a tablespoon of oil into the pan and give it a few second to heat up. When the oil is hot, add the protein. Cook the protein for 2-3 minutes, or until the protein is cooked through. Once cooked, take the protein out of the pan and set it aside in small bowl. 
5. With the heat still on high, add 1-2 tablespoons of oil to the pan. When the oil is hot add the aromatics and cook them for 1-2 minutes until the onion starts to get translucent around the edges.
6. Next, add the vegetable that you think will take the longest to cook. (If you aren't sure, or if you think they will all take about the same time then just pick one!) Cook the first round of vegetables for about 2 minutes. 
• Adding the vegetables to the skillet in rounds helps the pan to remain hot and cook consistently high. When you add a bunch of things to the skillet at once that are cool or room temperature it brings down the temperature of the pan.
7. Then add the next round of vegetables and cook for another 1-2 minutes. 
8. If you haven't added all of your vegetables at this point, add the rest of them now! Cook for 1 more minute.
9. Next, add your protein back into the skillet and then pour your sauce over the stir fry. Cook for another 1-2 minutes or until the sauce has thicken and all of the vegetables are tender and coated in sauce.
10. Remove from the heat, serve over rice, and enjoy!

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My husband found this recipe for how to stir fry on the following website: http://allrecipes.com/howto/super-easy-stir-fry/

Balsamic Chicken

My husband and I made this for dinner last night and we both really liked the marinade on the chicken! We made balsamic chicken with onion, tomato, mushrooms, and a side of potatoes. The marinade is quite simple. All you need is:

• 2 Tbs OLIVE OIL
• 3 Tbs BALSAMIC VINEGAR
• 2 tsp DIJON MUSTARD
• 1 clove GARLIC
• 1 CHICKEN BREAST, cut in half long-wise 

Whisk together the vinegar, mustard, and garlic. Place the chicken into the marinade and make sure that there is a good coating of the marinade on the chicken. Heat the oil in a skillet on the stove. Once the oil is hot, pour the chicken and the marinade into the skillet. Cook the chicken for about 4 minutes on each side (or longer if you have thick chicken breasts). And that's it!

We cooked up some onion, mushrooms, and tomatoes with the chicken and then baked some cubed potatoes to have on the side! Yum!

Bon Appetit!

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Balsamic Chicken

Ingredients:

• 2 Tbs OLIVE OIL
• 3 Tbs BALSAMIC VINEGAR
• 2 tsp DIJON MUSTARD
• 1 clove GARLIC
• 1 CHICKEN BREAST, cut in half long-wise 

Directions:

1. Whisk together the vinegar, mustard, and garlic. 
2. Place the chicken into the marinade and make sure that there is a good coating of the marinade on the chicken. 
3. Heat the oil in a skillet on the stove. Once the oil is hot, pour the chicken and the marinade into the skillet. 
4. Cook the chicken for about 4 minutes on each side (or longer if you have thick chicken breasts). And that's it!

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The website where I found the marinade is: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=50441

Baked Salmon & Potatoes with a Mustard Sauce

If you like salmon and you like mustard, then you will like this recipe! (Even if you don't like salmon, the sauce is really good on the potatoes too!)

For two people you will need:

• 3-4 NEW POTATOES (depending on size and how much you like potatoes)
• 4 oz. BUTTON MUSHROOMS (you can leave these out if you are like my husband and don’t like mushrooms, or you can make them anyway and just let your wife eat your share)
• 2 SALMON FILLETS
• 3 Tbs. OLIVE OIL
• 1 Tbs. RED WINE VINEGAR
• 1 Tbs. DIJON MUSTARD
• 1 tsp. HONEY
• 2 Tbs. FRESH FLAT LEAF PARSLEY (chopped)
• SALT
• PEPPER

Preheat your oven to 400 degrees F. 

Toss the potatoes and mushrooms in 1 Tbs. olive oil and then sprinkle with salt and pepper. Roast on a rimmed baking sheet for about 20 minutes (toss once) until the potatoes start to get soft. 

Push the potatoes and mushrooms to the side of the sheet and place the salmon fillets in the opening. Season the salmon with salt and pepper. 

Roast until everything is cooked through and tender, about 10-15 minutes.

While everything is cooking whisk together 2 Tbs. olive oil, the vinegar, mustard, honey, parsley, and 1/4 tsp. of both salt and pepper. Brush/drizzle the sauce over the salmon and vegetables before serving. (You may have more sauce than you need so be careful not to drown your dinner in it!)

Here is an old picture, not as pretty but still delicious!

The website where I found this recipe is: http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-salmon-potatoes-mushrooms-00000000012567/index.html