Oregano Chicken with Fresh Tomato & Balsamic Sauce – DELICIOUS and low fat!!!

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balsamic, Chicken, Cooking, entree, Food, healthy, low-fat, main dish, oregano, Poultry, recipe, tomato

Oregano Chicken with Fresh Tomato & Balsamic Sauce

I think chicken is my favorite protein to cook with! It’s so versatile, healthy and just delicious! This dish was even more delicious than what I expected going in. I want to make it again, so I told myself I definitely needed to blog this recipe. Because yes, I do cook from my own blog! LOL! They are recipes that I loved enough to take the time to document and photograph, so in my book that means they’re worth revisiting!

Oregano Chicken with Fresh Tomato and Balsamic Sauce

Serves 4 people

Cooking time: 45 minutes

4 chicken thighs (I used bone-in with skin removed, as they add more flavor, but you could do boneless and reduce cooking time)

2 tsp dried oregano

1/2 tsp Kosher salt

2 tsp avocado or olive oil

2 cloves garlic, pressed or minced

2 shallots, thinly sliced

2 tbsp balsamic vinegar

2 cups cherry tomatoes, halved (I buy the multicolored heirloom cherry tomatoes. Delicious!!!)

1/4 cup chicken broth

1/4 cup white wine (Only use wine you would drink. If it’s not good enough for drinking, it’s not good enough for cooking!)

2 tsp capers, drained

2 tbsp lemon juice

Add oil to non-stick frying pan and heat over medium-high heat. Season one side of chicken with 1/2 of salt and rosemary and add to pan, seasoned side down. Season other side of chicken. Brown chicken on each side for about 2-3 minutes per side. When browned but not cooked all the way through, remove to plate and stick in a 350 oven while you continue cooking sauce.

Turn the heat on your frying pan down to medium-low and add garlic and shallots (You don’t want to burn your garlic! It turns bitter, ruins your dish and that pan is done!) stir until shallots are softened. Add vinegar and cook until mostly evaporated, scrapping the bottom of the pan while it cooks to get the yummy stuff off the bottom and into your sauce.

Stir in tomato halves, capers, chicken broth, wine, lemon juice and a little more salt and pepper to taste. Stir and simmer until well mixed. Add your chicken back in to the plan and turn to coat with sauce. Cover the pan and simmer on low for 15-20 minutes, turning chicken once, until chicken registers at least 165 degrees with a meat thermometer.

This is great served over rice! The sauce is fabulous, so you want something to soak up that goodness!!! I paired it with some artichokes cooked with lemon and garlic. So good!!!

I hope you enjoy!!!

Watermelon – The Sweet and the Savory!!!

Tags

appetizer, balsamic, Cocktails, drinks, Goat Cheese, reduction, snack, summer, Watermelon

Nothing tastes better on a hot summer day than ice cold watermelon! I recently got creative with this wonderful fruit and my friend Lisa insisted I post my recipes, so here we go! At our Father’s Day gathering I wanted to serve a creative appetizer, so I drizzled watermelon with a balsamic reduction and sprinkled it with some super creamy goat cheese. Yummm! You get the sweet of the watermelon with the savory of the balsamic and creaminess of the cheese.

Those watermelons are so big that I always seem to end up with some leftover. For some reason it dawned on me to blend up my leftover melon with a little sugar to make a type of nectar that could be used to make a variety of drinks. It could be mixed with sparkling water for a nice refresher or with a little rum or vodka for cooling cocktail! I hope these recipes help to cool down your summer a bit!!!

Balsamic Watermelon With Goat Cheese

Ingredients

1/2 Seedless Watermelon

1/2 cup good quality Balsamic Vinegar

2 tbsp Sugar

1/2 cup Crumbled Goat Cheese (or Feta Cheese for a more pungeant flavor)

In a small saucepan, whisk together vinegar and sugar. Cook over medium heat until reduced by about half and syrupy.  This will take about 5 minutes. After cooking, chill in refrigerator. Cut watermelon into square shaped bite size pieces.  Round shapes don’t work as well for capturing the cheese in your bites. Arrange melon on a plate and drizzle with chilled balsamic reduction and then sprinkle with crumbled cheese. Serve and enjoy!

Watermelon Drinks

1/2 Seedless Watermelon

1/4 – 1/3 cup sugar

You could use a blender or an immersion blender to combine your chunks of watermelon and sugar to make your necter.

Watermelon Margarita – Blend necter, ice, margarita mix or lime juice and tequila.

Watermelon Refresher – Mix necter, lime juice and sparkling water.

Watermelon Mojito – Mix necter, lime juice, mottled mint and rum.

Enjoy!

Balsamic Mushroom Spread – A Flavor Packed Topping for Bread or Appetizers!

Tags

balsamic, garlic, mushrooms, paste, sundried tomatoes, tapenade, vegetarian

This was originally posted by another blogger, but I made it last night. It was delicious! I added 3 Sundried tomatoes to mine. The consistency reminded me of a tapenade. It made for wonderful spread on the fresh baked Hawaiian sweet bread that I made. This could be great served on little toasts as an appetizer too! I also happened to have some of my homemade garlic infused olive oil on hand, so I used that and did not add any additional garlic. The results were. Delicious!!!
Yesterday morning the word mushroom paste popped up in a book I was reading. No recipe, just the mention of a chef being in the process of making mushroom paste. This got me thinking about how you would make this, and somehow I envisioned something creamy, like the vegetarian mushroom spreads I know from whole […]

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