Chicken is far and away the most consumed protein source in our house. Between two picky eaters and two health-conscious adults, the easiest thing to cook and get on the plate in a normal amount of time is always chicken and some sides. That being said, we are always on the hunt for delicious, quick and easy when it comes to making dinner interesting.
I love the way you can make this recipe in an incredible number of variations based on the preserves you have on hand. The version I made for this post uses peach preserves bought at a store, but I’m including a couple of other options to make it fun. The key is to always add your De Nigris balsamic vinegar to balance out the sweetness and add a burst of flavor!
A few of the best combinations I’ve come across are:
- strawberry jam, black pepper and a sprinkle of freshly torn basil
- raspberry jam, a sprinkle of hot pepper flakes and a finely minced clove of garlic
- cherry preserves, minced shallot and toasted sesame seeds
- orange marmalade, minced garlic, freshly grated ginger and a drizzle of toasted sesame oil
PEACH BALSAMIC CHICKEN BREASTS
- 4 boneless skinless chicken breasts
- 1-1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 3/4 cup peach preserves
- 1-1/2 tablespoons DeNigris Balsamic Vinegar
- 1 clove minced garlic
- Preheat oven to 450.
- Sprinkle the chicken breasts evenly with the salt, pepper and garlic powder and lay in a greased baking dish.
- Bake at 450 for 18 minutes.
- Meanwhile, whisk together the peach preserves, balsamic vinegar and minced garlic in a small saucepan over medium heat.
- After 18 minutes brush the chicken breasts with a little bit of the sauce and bake for another 3 minutes.
- Remove the chicken breasts from the oven and cover with tin foil to rest for 10 minutes.
- Continue to simmer the sauce until thick, about 5-8 minutes.
- When the chicken has rested, serve hot with the remaining sauce drizzled on top.
Allow our De Nigris family help make your Valentine’s Day memorable. Couple your American traditions of flowers and candies with our Italian tradition of fine balsamic vinegar and romance for a delicious, memorable celebration.
Valentine Delicacies from De Nigris
Create romance with chocolate and balsamic. When joined, dark chocolate and balsamic vinegar make a decadent treat. Add berry syrup to make the treat better than a box of chocolates. – Chocolate Brownies with Balsamic Berry Syrup
Put a new spin on Tiramisu. Perfect for a sweet Valentine’s Day breakfast.
Enjoy a rich pie. A pie with maple syrup and fine balsamic vinegar is a perfectly acceptable treat for cupid’s day.
Maple Pecan Pie
Eat strawberries, of course. Valentine’s Day without strawberries would be a lot less scrumptious (or colorful). Scoop the ice cream, pour on the compote and mix a refreshing drink. You will see hearts all over these recipes.
Balsamic Ribbon Ice Cream with Strawberry Compote
Delve into a fine cheese and fruit. Celebrate the day with unique recipes created when combining complementary ingredients of sweet fruit and cheese. These could become your new favorite traditions.
Complete your romantic evening with a fruity cocktail. We have exquisite fruit pulp vinegar that makes an ordinary cocktail extraordinary. For you and your sweetheart, may the romance continue.
Bourbon and White Peach Shrub Cocktail
Eat Well, Laugh Often, Love Much. De Nigirs…. Bringing the Best of Italy to Your Table.
Make sure to slow down today; enjoy food, laughter, family, and friends!
Do you want to know a secret? Not everyone at the party is thrilled with the chips and salsa. Or the salty ranch dip with potato chips. They want something better. Tastier. Healthier. Yummier. Of course, you’ll still need to put those chips and dips out to please the crowd, because you’re a good host and that is what good hosts do. This grilled vegetable platter with creamy balsamic dip will please the rest of the crowd… and knock your good host status into spectacular status. You’re so good.
These vegetables were grilled simply because the charred bits and pieces are gorgeous to look at. If you’re feeling like it is a bit too cold to go outside and grill during the cool winter months, by all means, follow the instructions below and bake at 400 degrees in a preheated oven for thirty minutes instead of on the grill.
GRILLED VEGETABLE PLATTER WITH CREAMY BALSAMIC DIP
- 5 carrots, peeled and sliced diagonally
- 1 cup sugar snap peas, ends trimmed
- ¼ red onion, quartered
- 1 zucchini, cut into rounds
- 1 squash, cut into rounds
- 8 colorful mini sweet peppers, tops removed
- 2 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- 1/3 cup cottage cheese
- 3 tablespoon mayonnaise
- 1 teaspoon De Nigris Silver balsamic vinegar
- 3 tablespoon sour cream
- ½ teaspoon Italian seasoning
- Boil water and add carrots for ten minutes. Remove from heat, drain, and set aside.
- Preheat gas grill to 400 degrees.
- In a bowl, mix all the vegetables with olive oil and sea salt and toss until coated thoroughly. Pour vegetables on grill basket (or large sheet of aluminum foil if you do not have a grill basket).
- Grill for 20-30 minutes until slightly charred and remove from heat.
- To make sauce, combine the following ingredients in a Nutri bullet or food processor: cottage cheese, mayonnaise, De Nigris Silver balsamic vinegar, sour cream, and Italian Seasoning.
- Serve and enjoy!
New Year’s resolutions are funny in the way that they manifest themselves. For several years now, my husband and I have been honing in on our finances, working hard to save responsibly, give generously, and cut out the extra fluff in favor of purchases that will last. We are most certainly not perfect, hence the need to focus and re-focus several years in a row, but the intention is there and it’s a good one.
I say this because one of the things I’m working on is eating well, something that can be hard to do when you live and work on a tight budget. Two things that have worked incredibly well for me thus far, though, are De Nigris balsamic vinegar and canned wild Alaska salmon! I never really had canned fish of any kind growing up for the main reason that my dad is not a huge fan so we just ate other things. If I had known how versatile it is I might have tried cooking with it sooner!
Something I’ve found that works for me with dinner these days is prepping almost everything in the morning or during nap time, and then just cooking it off in the evening. These salmon patties are a perfect example, and the great thing is that the flavors really have a chance to marry, creating a perfect end result. I’ve gone so far as to form the patties and then refrigerate them on a wax paper-lined baking sheet, making it so that all I have to do is cook them off and throw together a salad for a healthy meal.
Feel free to adjust the spices to your liking, although I love the way the sweetness of the balsamic vinegar plays with the spiciness of the other seasonings. Feel free to adjust as needed based on your own taste!
SWEET AND SPICY BALSAMIC SALMON CAKES
- 28 ounces canned wild Alaska salmon, bones removed
- 2 large eggs
- 1/2 cup Panko breadcrumbs
- 1 large carrot, grated
- 1/2 red onion, grated
- 2 garlic cloves, minced finely
- 2 tablespoons De Nigris balsamic vinegar (I used Gold Eagle)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 teaspoon reduced sodium Old Bay seasoning
- 2 tablespoons olive oil
- In a large bowl combine the breadcrumbs, eggs, carrot, onion, garlic, balsamic vinegar, Dijon mustard, salt, pepper, red pepper flakes and Old Bay seasoning.
- Stir until well combined.
- Add the salmon and stir to combine, allowing the salmon to flake while stirring.
- Scoop the salmon cakes into 1/4-cup mounds, then gently press flat.
- Heat a nonstick skillet over medium heat.
- Add the olive oil.
- Place the formed salmon cakes into the hot skillet, about 1 inch apart, and cook for 3 minutes per side.
- Remove the salmon cakes and repeat in batches until all of the salmon cakes are done.
- Serve hot.
I was driving home from work the other day, catching up on a few missed podcast episodes from Bon Appetit. The hosts were interviewing Alton Brown, the Good Eats and all-around-nice-guy. Several years ago, he and wife were staying at the same hotel in Chicago where I happened to be. One night as I went downstairs to catch a cab, I chanced into him and he did the funniest little twirl and half-bowed opened the door for me. It was spontaneous and it cracked me up. And I immediately thought, “That guy looks familiar,” as I thanked him and went on my way.
Anyway, back to the podcast. The hosts were interviewing Alton Brown about his Thanksgiving traditions (I told you I had some catching up to do) and he revealed a tradition of saving the turkey breast meat for chopped turkey sandwiches, slathered with mayonnaise. His brand of choice? Duke’s. He explained the reason why he liked Duke’s so much was that it has apple cider vinegar in it.
Which got me to thinking… why not make my own mayonnaise and add apple cider vinegar instead of lemon juice? Duke’s mayonnaise is heavy on the yolky creaminess so this recipe adds an extra egg yolk and some paprika for a twist.
Make this mayo and you’ll have your own good eats.
MAYONNAISE WITH A HINT OF APPLE CIDER VINEGAR
Makes 1 cup
- 1 cup canola oil
- 1 egg
- 1 egg yolk
- 1 teaspoon sea salt
- 1 tablespoon De Nigris Organic Apple Cider Vinegar
- 1/8th teaspoon paprika
1.Combine all ingredients into a pint jar and insert immersion blender and blend until silky smooth. If you do not have an immersion blender, a regular blender will work just find (but will have a bit more clean up). Keep refrigerated.
2. Use as a condiment on your favorite foods and enjoy!