Wednesday, February 22, 2012

An ode to Balsamic vinegar.

I feel a bit like a hypocrite, because it drives me crazy when people post pictures on Facebook of very normal food that they cooked or ate, and yet I do this all the time on my blog.

I just needed to get that off my chest. I realize it's hypocritical, but here I am again, telling you about some tasty but completely unremarkable dish that I whipped up, and hoping you'll be excited to have the recipe. If everyone's sick of my recipe posting, please let me know and I'll tone it down.

That being said, BALSAMIC VINEGAR. Whoever invented this tasty, tangy ambrosia is at the top of my list of people to thank, so this post goes out to you, Monsieur Balsamic! Here are things I recommend you do with said liquid:

Balsamic Chicken


boneless skinless chicken breasts
Balsamic vinegar
about 1/4 c. olive oil
salt, pepper, garlic powder

Cut the chicken breasts into serving-size pieces (about 4-6 ounces per piece), poke holes in them with a fork. Season with salt, pepper, fresh rosemary, and garlic powder. In a large ziploc bag, combine olive oil, vinegar, and honey to taste. I never measure this out, but you don't need a whole lot, just taste as you go and adjust based on how vinegary/sweet you like it. Toss the chicken breasts in the ziploc and marinate in the fridge for 1-3 hours. Very lightly grease a glass baking dish, and bake chicken at 350° for about 30 minutes or until no longer pink in the center. I put a bit of the marinade in the dish with the chicken before cooking, but not so much that it'll splatter.

About 300 calories per piece. Joseph eats 2 :)

I love my iPad, but the camera on it is not-so-good. Must find my real camera.

Pair with:

Balsamic Sweet Potatoes w/ Wilted Spinach


2 medium sweet potatoes (or yams, I never remember the difference, and I think what Texans call sweet potatoes may actually be yams. Semantics!)
1 sweet onion
1 TBSP. olive oil
cooking spray
1/2 - 1 TBSP. balsamic vinegar
salt and pepper
couple of large handfuls baby spinach

Slice the sweet potatoes into about 1/4" thick pieces. Cut the onion into medium-sized chunks. Toss together in a glass baking dish with olive oil, salt and pepper, rosemary, and a bit of cooking spray (or just use a little more oil). Bake at 350° or 400° for 25-35 minutes or until sweet potatoes are tender to your liking. Let cool for about 5 minutes, then toss with spinach and balsamic vinegar. 

about 500 cals in that whole dish


I love things I can just throw in the oven because I get other things done while they cook. Last night I did this workout video (oh wow, how 1999 did THAT sound?) while everything cooked, paused it to chug water and take everything out of the oven, then finished the video while the food cooled. By the way, if you're into workout videos, I highly recommend this one. It's amazing, super hard, and I'm already sore from it. It's cardio and weight-training without any equipment (besides your body).


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