Chicken in a Ginger White Balsamic Marinade

Like I've said many times before, if I buy a new product, I fully intend to use all of it to the last drop. So when I made the pasta salad the other night, I also made this marinade with that Ginger White Balsamic Vinegar for my chicken. I really wanted to use boneless chicken breasts, but I only found thighs in my freezer so that's what I used instead. I then had to bake them since I didn't get a chance to fill my propane tank yet and the day got away from me (don't you hate when that happens?!). I also don't like to get the tank filled when my kids are in the car. I know the likelihood of something happening is slim to none, but all I can envision each time I put one of those tanks in my car is me getting into an accident and BOOM! If I'm going to go up to the Pearly Gates, I'm going alone with no passengers! (And if you read my Kreativ Blogger Award where I recently had to admit 10 things about myself, this statement wouldn't shock you...Hello, My Name is Carrie and I'm a little neurotic!) It didn't matter. These were incredible just the same. 

Chicken in a Ginger White Balsamic Marinade
8 Chicken Thighs or 4 6-ounc Boneless Chicken Breasts


Marinade
1/4 c. B.R. Cohn Ginger White Balsamic Vinegar
1/2 c. Canola Oil
3 tbsp. Low-Sodium Soy Sauce
1 tsp. Garlic Powder
1 tsp. Fresh Ginger, grated
1/4 tsp. Fresh Ground Black Pepper


Whisk all ingredients together in a bowl until well blended. Makes approximately 1 cup. 


Add the chicken and the marinade to a resealable plastic bag and refrigerate for at least 2 hours. Remove chicken, discard marinade then grill or bake at 350 degrees until the chicken has reached the proper internal temperature. Serves 4. 


Enjoy!

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Pasta Salad with Avocado in a Ginger White Balsamic Vinaigrette

I recently came across a new vinegar from B.R. Cohn Winery & Olive Oil Company called Ginger White Balsamic Vinegar during a recent visit to Chef Central, a culinary super store for the home chef, and couldn't wait to try it out. Since the weather hit over 70 degrees yesterday (yes, in NJ at the beginning of March!), I decided I was going to make some grilled chicken and a pasta salad for dinner to kick off the unofficial start to Spring. This salad was incredibly light with subtle ginger flavors and the avocado added to the creaminess making this a wonderful side dish or stand alone salad. 

Pasta Salad with Avocado in a Ginger White Balsamic Vinaigrette
1/2 lb. Barilla Whole Grain Penne Pasta
2 Ripe Avocados, pit removed and diced
2 Plum Tomatoes, diced
1/4 c. Red Onion, chopped
1 tsp. Fresh Ginger, grated
3 tbsp. Ginger White BalsamicVinegar
1/4 c. Canola Oil
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1 tbsp. Fresh Parsley, chopped


Cook pasta according to package directions, drain and let cool, then add it to a bowl. Add the avocado, tomatoes, onion, ginger, vinegar, oil, salt, pepper and parsley and mix well. Refrigerate for at least 1 hour. Serves 4. 


Enjoy!


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Cookbook News: For the last 2 weeks I have been working on edits for the book and I'm happy to say, I am finally finished! It goes back to the publisher today for another 2 weeks, where they will review my additions/corrections, then back to me one last time for final approval so it's moving along nicely. They will also be working on a :15 second Book Trailer TV Commercial since I already have other forms of multimedia with this blog, Facebook, Twitter and Pinterest and will air on the following stations: Discovery, Fox News, History Channel, Lifetime, Food Network, TLC, A&E, HGTV, ESPN, USA Network, CNN Headline News, AMC, Angel One, Animal Planet, The Weather Channel, CMT. I'm so excited and can't wait to see it! I'll keep you posted as I hear more.