Balsamic Meatloaf

What can you say about meatloaf? It certainly  has been a food staple in the home for many, many years and was originally created as a way to stretch the food budget by using inexpensive meat and fillers. There are so many different variations of meatloaf and this one was inspired by Mia's Domain when she first posted her recipe for a Balsamic Glazed Meatloaf back in May 2011. Now I didn't copy her recipe in it's entirety, but I wouldn't have thought of adding vinegar to my meatloaf before I saw this either. It was delicious and gave it just a hint of that wonderful balsamic flavor. 

Balsamic Meatloaf
Inspired by Mia's Domain
1 1/2 lb. Lean Ground Beef
1/4 c. Red Onion, minced
1 Garlic Clove, minced
1 tbsp. Fresh Thyme
2 Eggs
1/4 c. Aged Balsamic Vinegar
1/4 c. Pecorino Romano Cheese
1 c. Panko Breadcrumbs

Directions:
1. In a bowl, mix together the beef, onion, garlic, thyme, eggs, vinegar, cheese and breadcrumbs until well combined. 
2. Shape into a rectangle, place in an oven-safe baking dish and bake at 350 degrees for 50-60 minutes or until proper internal temperature is reached. Makes 8 slices. 

*Nutritional Information per Serving: Calories 254, Carbs 7.6g, Fat 11.9g, Protein 25.5g, Fiber .4g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy! 

*You can substitute ground turkey and ground chicken in place of the beef. 

Chicken Balsamico

I had purchased some chicken thighs in preparation of making something with them while my Mom was visiting last month, but never really got around to it. The kitchen still wasn't done through most of her stay and we were just too busy with other things to really make dinner home much. (Truth be told, I had no where to take a nice, pretty picture of anything new once it was done. So the things I did make were recipes I've either made before or new ones that I'll have to make again...hmmm if I can remember, I rarely make the same thing the same way twice!) 

Since I froze this large package of chicken in it's entirety, I wanted to make something with a sauce or stew since the chances of it being eaten more than once would have been a lot better than if I had grilled them. I wanted simple and easy, as cheering season is underway (and I have no life) and this was perfect. Now, I'm not one to eat leftovers, but I have to say, they tasted even better heated up the next day! I just love the flavor combination of balsamic vinegar and fresh rosemary and by cooking them in this sauce, they were extremely moist too. 

Chicken Balsamico
12 Bone-in Chicken Thighs
1 tbsp. Extra Virgin Olive Oil
3 Sprigs Fresh Rosemary, removed from stem
4 Garlic Cloves, thinly sliced
1/4 c. Aged Balsamic Vinegar
1/4 c. White Wine (I used a Sauvignon Blanc)
1/2 c. Low-Sodium Chicken Broth
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. In your Dutch oven, add the oil and season the chicken with salt and pepper. 
2. Next, brown the chicken on both sides until the chicken is almost cooked through. You may need to do this in two batches. Transfer the chicken to a platter, cover and set aside. 
3. Add the rosemary, garlic, vinegar, wine and chicken broth to the Dutch oven and bring to a boil. Let simmer 5 minutes. 
4. Add the chicken back in, cover and let simmer for 30-40 minutes(until the chicken is cooked through). Remove the chicken and place on a serving platter; then cover and set aside. 
5. Turn the heat on high and bring the liquid in the Dutch oven up to a full boil, uncovered for approximately 15 minutes until the sauce has thickened. Pour the sauce over the chicken. Serves 6. 

Nutrition Facts per Piece of Chicken

Calories 131, Carbs 2.3g, Fat 6.6g, Protein 13.9g, Fiber 0g, Sugar 1.6g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

Enjoy!  

Roasted Fennel & Heirloom Tomato Panzanella Salad

Did you ever go out to eat and have something several times over the years, but never thought to make it at home? Well, after the food bloggers conference last Friday, Lauren from Lauren Kelly Nutrition and Bia, from Rich and Sweet, and I headed out for some dinner at Supper in NYC. We had originally planned to go to another restaurant but when we got there, there was a "B" sign in the window. Thanks to Bia, who lived and worked in the city for many years, for explaining the NYC Health Violation Codes to us and we went elsewhere. 

Some food service establishments that require Health Department permits will receive and post letter grades that correspond to their sanitary inspection scores. These establishments include most restaurants, coffee shops, bars, nightclubs, cafeterias, retail bakeries, and fixed-site food stands. This document uses the term “restaurants” to refer to all these establishments.Here is a more detailed explanation I found online on NYC Restaurant Grading and what the letters mean:

Grade A. 0 to 13 points for sanitary violations. 
Grade B. 14 to 27 points for sanitary violations. 
Grade C. 28 or more points for sanitary violations.
Grade Pending. A restaurant’s B or C grade is not final until the restaurant has had the opportunity to go before the Office of Administrative Trials and Hearings Health Tribunal to contest the violations cited against it. Until then, the restaurant has the option to post either the preliminary grade or a card that says “Grade Pending.” Once the grade is final, the restaurant must immediately post the letter grade card and take down the Grade Pending card. that it was a health code sign and it probably wasn't very clean. 

So the next time you head on into the city for dinner, look in the window first. I learn something new everyday! :)

Anyway, back to the story...

We were still quite full from lunch so we opted for some wine and appetizers. One of the items we got was their version of Panzanella salad or Tuscan Bread Salad;  which originated in the Florentine region of Italy. It generally consists of soaked stale bread and chunks of tomatoes and is dressed with olive oil and vinegar and their version was delicious. On Sunday, I was looking for something to make with a london broil I was going to be grilling and since it was a warm day, I wanted to make a salad to go with it. I had a Dove Chocolate Discoveries home party the night before and had an extra loaf of bread leftover. I also had just purchased some beautifully ripe heirloom tomatoes (also known as "ugly" tomatoes) and some fennel that I thought would go nicely in here and boy was I right! My daughter and her friend actually woke up to the smell of the fennel and garlic roasting (I guess that's one way to wake up teenagers!) and came out of the room ready to taste my latest creation. It was a definite hit and we barely had enough for dinnertime as they kept taking "tastes" throughout the day. This salad was so good and I loved how colorful it was. 

Roasted Fennel & Heirloom Tomato Panzanella Salad
1/2 Fennel Bulb, chopped
1 tbsp. Extra Virgin Olive Oil
3 Cloves Garlic, chopped
1/4 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1/2 Loaf Italian Bread (1-2 days old ok)
2 tbsp. Fresh Basil, chopped
2 Heirloom ("Ugly") Tomatoes, large dice
Prepared Dressing

In a bowl, mix together the fennel, garlic,  oil, salt and pepper. Add to a baking sheet and roast at 425 for 10 minutes. Cut the bread into cubes, place on a baking sheet and spray with cooking spray. Bake at 425 for 5-10 minutes. Add the tomatoes, basil, fennel mixture and bread to a large bowl. Next, add in the dressing and mix well. Refrigerate for at least 1 hour. Serves 4-6. 

Dressing
2 tsp. Capers
3 tbsp. Balsamic Vinegar
1/4 c. Extra Virgin Olive Oil
2 tbsp. Parmigiano Reggiano Cheese, grated

Blend all ingredients together in a mini chopper or blender until smooth. 

Enjoy! 

Balsamic Roasted Zucchini & Mushrooms

Two of my favorite vegetables combined together with garlic and balsamic vinegar make this a must try side dish the next time you're looking to try something new and easy! You know how much I love roasting things and this was no exception. Just look at the beautiful color and the taste was incredible! 

Balsamic Roasted Zucchini & Mushrooms
2 Zucchini, washed and sliced into 1/4" thick slices
8-10 Large Mushrooms, rinsed and quartered
2 Cloves Garlic, chopped
2 tbsp. Extra Virgin Olive Oil
1 tbsp. Balsamic Vinegar
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Add the zucchini, mushrooms and garlic to a bowl. In a separate bowl, whisk together the oil, vinegar, salt and pepper and pour over the vegetables. Mix well then place on a baking sheet. Bake at 425 for 15-20 minutes, turning halfway. Serves 4. 

*Nutritional Information: Calories 94, Carbs 7g, Fat 8g, Protein 3g

Enjoy!

*Calculations based on ingredients entered into MyFitnessPal and may not be 100% accurate.

Shared on Amee's Savory Dish Fit and Fabulous Fridays 5/11/12
Shared on Weekend Potluck 5/11/12
Shared on Newlyweds Blog 5/11/12

Wine & Balsamic Marinated Filet Mignon

This past Saturday, we had very full day which started out with an early morning cheering competition for my eldest daughter (which they came in 2nd place in their category). We then headed home so that my youngest daughter and her friends could practice for their schools "lip sync" show. It's really quite cute. The kids get on stage and lip sync to their favorite songs while showing off their choreographed dance moves. They have a blast and the parents enjoy watching them as well as the teachers that usually perform an ending number. 

I had taken out a roast beef for dinner that I knew was going to be too much for us to eat so I had invited my in laws over for dinner and had asked one of my friends and her family to stay as well (I just love last minute entertaining). This marinade was fantastic on the roast beef, but since we were having so much fun, I forgot to take a picture. So when my daughter wanted filet mignon last night for dinner (she was at another Sweet 16 party Sat night and missed out), I agreed so that I could make this marinade again and take a picture this time! It was a fantastic flavor combination and even better on the filets. 

Wine & Balsamic Marinated Filet Mignon
4 Filet Mignon

Marinade
1/2 c. Extra Virgin Olive Oil
1/4 c. Balsamic Vinegar
1/4 c. Dry Red Wine (I used Malbec)
1 tbsp. Stone Ground Mustard
2 Cloves Garlic, minced
1 tbsp. Fresh Rosemary, chopped
1/4 tsp. Fresh Ground Pepper
1/4 tsp. Kosher Salt

Whisk all ingredients together until well blended. Add the meat and the marinade to a resealable bag and refrigerate for at least 2 hours. Discard marinade and let rest at room temperature prior to grilling to your desired internal temperature. Serves 4. 

*For Roast Beef, bake at 350 degrees approximately 20-30 minutes per pound.

Nutrition Facts per Serving (based on ¼ cup marinade)

Calories 225, Carbs .7g, Fat 12.7g, Protein 24.6g, Fiber 0g, Sugar .5g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy!

Dijon Balsamic Roasted Chicken

You would think that I wouldn't want to make a roasted chicken being that Thanksgiving wasn't that long ago, but the truth is, if I ate one slice of turkey that day, that was it. We didn't have much leftover either as I sent most of it packing for my in-laws so that they could eat while in the hospital. So on Sunday, we did some online holiday shopping and I made this roasted chicken for dinner. I love the smell of any roast cooking and this one had such great flavors wafting through my house I couldn't wait to eat it and we weren't disappointed! 

Dijon Balsamic Roasted Chicken
1-6-7lb Roaster Chicken, rinsed and innards removed
1 tbsp. Rienzi® Balsamic Vinegar with Pear Pulp 
1/4 c. Grey Poupon Dijon Mustard
1 tbsp. Fresh Rosemary
2 tbsp. Extra Virgin Olive Oil
1/2 tsp. Kosher Salt
1/2 tsp. Fresh Ground Pepper
1/2 c. White Wine (I used Chardonnay)
1 c. Low-Sodium Chicken Broth

In a bowl, whisk together the vinegar, mustard, rosemary, oil, salt and pepper. Add the chicken to a roasting pan, baste with the marinade then add the wine and chicken broth to the bottom of the pan. Bake at 350 degrees for approximately 2 hours or until proper internal temperature is reached. Baste the chicken every 30 minutes during this process. Remove from oven and let rest for about 10 minutes before carving. Serves 6-8. 

To make gravy

1 ½ tbsp. Cornstarch

¼ c. Cold Water

Pan Drippings

In a glass, mix the cornstarch and water together. Pour the pan drippings into a small saucepan and add the cornstarch mixture. Heat over medium heat, stirring constantly, until gravy thickens. Strain gravy and remove any excess oil. 


Enjoy!

Chicken & Spinach Balsamic Risotto

Since I finally used up that Vanilla Fig Balsamic Vinegar, I wanted to find a new kind of vinegar to experiment with and happened across one with Pear Pulp. I happened to make this dish on Monday night, which coincidentally happened to be Clean Out Your Refrigerator Day...and that I did! I had two pieces of chicken, a partial bag of fresh spinach, a few scallions, a little rosemary and Voila..dinner! This meal was so delicious and the girls and I really loved the flavor of this vinegar in this risotto. 

Chicken & Spinach Balsamic Risotto
2 c. Cooked Chicken Breast, chopped
2 c. Fresh Spinach, stems removed and roughly chopped
6 Mushrooms, sliced
1/4 c. Scallions, chopped
1 Clove Garlic, chopped
1 tsp. Fresh Rosemary, chopped
2 Plum Tomatoes, chopped
2 tbsp. Extra Virgin Olive Oil
3 tbsp. Rienzi® Balsamic Vinegar with Pear Pulp
1 1/3 c. Arborio Rice
2 c. Low Sodium Chicken Broth
2 1/2 c. Water
1/4 c. DiGiorno® Three Cheese Blend (Asiago, Parmesan & Romano grated cheese)
1 tbsp. Butter


Heat oil in a large, nonstick frying pan and add the chicken, spinach, mushrooms, scallions, garlic, and rosemary. Simmer 5 minutes until the spinach starts to wilt and the mushrooms soften. Remove and set aside. In the same pan, add the rice, vinegar and 1 cup of the chicken broth. Reduce heat to low and let simmer until the liquid has evaporated. Add the remaining liquid one cup at a time, first the chicken broth and then the water, and simmer until that liquid has evaporated. On the last 1/2 cup of water, add back in your chicken, vegetables, tomatoes, cheese and butter. Stir until well blended and the butter has melted. Makes 6, 1-cup servings. 


Points+=9


Here is the information from Rienzi's website: 

Fruttati Pear 8.5oz
This unique blend is created by using the tradition that unites the prestigious Balsamic Vinegar of Modena and fresh fruits. The Fruttato with pear is the result of a slow cooking procedure where the balsamic vinegar is mixed with the pulp of pears grown in the Trentino region of Northern Italy. This high quality blend is a culinary classic and it adds a unique flavor to dishes such as Almond chicken, or as a dressing on string beans.


Enjoy!

Vanilla Fig Balsamic Marinated London Broil

Many people use their outdoor grill year-round, but unfortunately for us here in the northeast, it just gets too cold. Usually by mid-December my deck has at least a foot of snow on it, which is where we keep our grill. So a few weeks ago I decided to make one last london broil on a nice day to use up what gas I had left in the tank. I was also trying to clean out my pantry and came across some of that Vanilla Fig Balsamic Vinegar I had purchased a few months back. This vinegar was great and I did use it in quite a few recipes so I decided to finish up the bottle with this marinade. The combination with the thyme and wine made this a tasty marinade and the meat was extremely tender. 

Vanilla Fig Balsamic Marinated London Broil
1 1/2-2 lb. Top Round London Broil
Marinade
1/4 c. Vanilla Fig Balsamic Vinegar (you can use regular if you don't have this type)
1/4 c. Pinot Grigio (or any other white wine)
1/2 c. Canola Oil
1 tbsp. Worcestershire Sauce
1 tbsp. Fresh Thyme
1 tsp. Garlic Powder
1 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper


In a small bowl, whisk together all of the ingredients until well blended. Add the beef to a large, resealable plastic bag and add the marinade. Refrigerate for at least 4 hours, then grill until desired doneness. Serves 6. 


Points+=1 per oz. of beef + add 3 points for the marinade (marinade assumes it would be enough for 10 servings)


Enjoy!

Spinach Salad with Candied Pecans & Dried Cherries in a Balsamic Mustard Vinaigrette

This salad is so simple to make and you can add just about anything you wish to it but I happened to have a few extra candied pecans left from when I made the biscotti so I tossed in some of those, with some dried cherries and this was a great, quick dinner salad. For the hard boiled eggs, simply put the eggs into a pan of cold water and let them come to a boil. Once the water starts to boil, set your timer for 6 minutes then "test" the egg before cooling them by spinning it. Ok for those of you new to this technique, I found a video on You Tube . But basically, the way to tell if your egg is hard boiled or not is to try spinning it on the narrow point of the egg. If it falls to the side, it's not cooked all the way. If it spins upright, then it's hard boiled. Once cooked, cool the egg by placing it in cold water with some ice to speed the process. Refrigerate until you're ready to slice.

Spinach Salad with Candied Pecans & Dried Cherries in a Balsamic Mustard Vinaigrette
10oz. Bag Fresh Spinach
1/4 c. Candied Pecans
1/2 c. Dried Cherries
10 Baby Carrots, sliced
2 Hard Boiled Eggs, sliced
1 Cucumber, peeled and sliced
Prepared Vinaigrette

Wash spinach, remove stems and gently tear the leaves and place into a large bowl. Add the pecans, cherries, carrots, eggs and cucumbers. Add the prepared vinaigrette and toss coating all of the leaves. Serves 4.



Balsamic Mustard Vinaigrette
1/4 c. Balsamic Vinegar
2 tbsp. Stone Ground Mustard (I used Inglehoffer)
1/2 c. Canola Oil

Whisk all ingredients together until well blended. Makes 3/4 cup.

Enjoy!

Balsamic Pasta with Chicken & Vegetables

I love last minute meals like this where you can use whatever leftovers you have laying around, like this leftover roasted chicken. By the time the end of the week comes, I'm usually left with pieces of vegetables and this is where they come to good use. Just throw them in with some pasta and you have a complete meal. Such was the case with this pasta I made last Sunday afternoon. Now normally, I love to have something like a roast on a Sunday, but we spent 90% of our day, painting our dining room, living room and hallway. Then the other 10% was spent, going on supply runs to our nearest home improvement store (which is 15 minutes one way..talk about time sucker!) and picking up our daughters from their "day of fun" with their friends, of course at completely different times and locations throughout the day. And once again, a big THANKS to my friend Jenn for bringing my youngest to her football game (I hate missing her games but when the hubby can only do work on weekends, we had to seize every opportunity). Anyway, so even after all of this, dinner still had to be made. So I took what I had and made this pasta dish along with a salad and dinner was served(...and then I crashed!).

Balsamic Pasta with Chicken & Vegetables
1 lb. Penne Pasta
1/2 c. Zucchini, cubed
1/2 c. Sliced Mushrooms
3 Scallions, sliced
2 Cloves Garlic, chopped
1/2 c. Sundried Tomatoes
1 tbsp. Fresh Rosemary
1 c. Cooked Chicken, diced
1/2 c. Pecorino Romano Cheese, grated
1/4 c. Balsamic Vinegar
1/2 c. Low-Sodium Chicken Broth

Cook pasta according to package directions and set aside. In a large pan, saute the zucchini, mushrooms, scallions, garlic, tomatoes and rosemary until the vegetables start to soften. Next, add in the cooked chicken, vinegar, and chicken broth and simmer for 5 minutes. Add your cooked pasta and cheese then mix well. Serves 4-6.

Enjoy!