Spicy Balsamic-Glazed Chicken Wings

Chicken | March 7, 2017 | By

Close your eyes. Take a deeeeep breathe through your nose and imagine the smells of a sticky-sweet, savory, juicy and delicious chicken wing. Ahhh, keep it doing it. There, you got it. You want to taste it, don’t you?

You’re not the only one who wants to taste these spicy balsamic-glazed chicken wings. Perfect for a crowd on say, a game day perhaps? They’re also perfect for those times when you just got to get your chicken-wing on.

Buckle up, things are going to get sweet and spicy.

SPICY BALSAMIC-GLAZED CHICKEN WINGS

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 20 chicken wings/drummies
  • 2 tablespoons De Nigris Glaze Original
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper flakes

 

Instructions

  1. Preheat oven to Bake 400 degrees. Line sheet pan with parchment paper and set aside.
  1. Add olive oil to skillet over medium-high heat. Brown chicken for five minutes, turning each side until slightly browned.
  1. In a large mixing bowl, add chicken wings and toss with De Nigris Glaze, salt, and garlic powder.
  1. Place chicken wings on parchment and sprinkle with pepper flakes.
  1. Bake for 30 minutes and let rest for a few minutes before serving.
  1. Serve and enjoy!

Post and recipe by The Women Bloggers member and De Nigris friend Lyndi Fultz of nwafoodie.

Peach Balsamic Chicken Breasts

Chicken | February 21, 2017 | By

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

Serves 4

Ingredients:

  • 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

Directions:

  1. Preheat oven to 450.
  2. Sprinkle the chicken breasts evenly with the salt, pepper and garlic powder and lay in a greased baking dish.
  3. Bake at 450 for 18 minutes.
  4. Meanwhile, whisk together the peach preserves, balsamic vinegar and minced garlic in a small saucepan over medium heat.
  5. After 18 minutes brush the chicken breasts with a little bit of the sauce and bake for another 3 minutes.
  6. Remove the chicken breasts from the oven and cover with tin foil to rest for 10 minutes.
  7. Continue to simmer the sauce until thick, about 5-8 minutes.
  8. When the chicken has rested, serve hot with the remaining sauce drizzled on top.

Recipe and post by The Women Bloggers member and De Nigris family friend Heather Disarro of HeatherDish.com.

Delicious Italian Pulled Pork Tacos

Chicken | November 6, 2016 | By

As a born-and-bred Texan, I always looked forward to Taco Tuesday at my favorite local Tex-Mex joint. Tex-Mex runs in my blood and I love those flavors, but I find it fun to mix things up every now and then. After giving it some thought, I finally jumped at the chance to combine two of my favorite things – tacos and balsamic vinegar.

It was a hit! Making the pulled pork for the tacos turned out to be one of the best things I’ve ever done because this pork is fabulous in any form or fashion. The recipe makes a good amount, so I was able to use the leftovers for Italian carnitas (by crisping the shredded pork up in olive oil), and I also used it to make a great ragu for pasta with seared mushrooms.

The tacos were the icing on the cake, though. We served them with baby arugula, cherry tomatoes, and cubed whole milk mozzarella for a super flavorful Taco Tuesday my husband has been asking for ever since!

italian-pulled-pork-tacos-2

ITALIAN PULLED PORK TACOS
Serves 8-12

Ingredients:
• 1 boneless pork roast, about 4-5 pounds
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder
• 3/4 cup De Nigris balsamic vinegar
• 1 cup chicken stock
• 5 springs fresh rosemary
• 3 sprigs fresh thyme
• fresh baby arugula, cherry tomatoes, cubed or shredded mozzarella, and tortillas for serving

Directions:
1. Combine the balsamic vinegar and chicken stock in the well of a crockpot.
2. Sprinkle the roast evenly on all sides with the salt, pepper and garlic powder.
3. Place the pork roast in the Crock-Pot.
4. Lay the rosemary and thyme on top of the roast.
5. Cook on low for 6-8 hours.
6. Gently remove the rosemary and thyme and discard.
7. Carefully shred the pork, leaving it in the crockpot for serving.
8. Make tacos as desired and enjoy.

italian-pulled-pork-tacos-3

 

Post and recipe by The Women Bloggers member Heather Disarro of HeathersDish.com

Balsamic Marinated Chicken Drumsticks

Chicken | September 12, 2016 | By

The season of quick, homey, comforting meals is closing in as the end of summer and beginning of fall loom ahead. The nights are starting to cool off more, and the daily grind of school and/or activities can be overwhelming at times. Making simple meals that are hearty and delicious can become a task rather than a joy, but the good news is that a few ingredients are the only things standing between you and a perfect home-cooked meal.

I’m a dark meat girl through and through because I just can’t drag myself away from how tender and juicy it naturally is. A bonus of the extra fat found in dark meat is that cooking times are a little more lenient – the ability to overcook it requires some extra form of evil genius. A chicken breast can become tough if cooked even a minute too long; a drumstick or chicken thigh is still perfectly cooked.

I love to use a Microplane grater for my garlic so that it really melts into the marinade. If you don’t have any way to finely grate your garlic then a good alternative is to mash it to paste (carefully) with the sides of a chef’s knife and a pinch of salt. I like to let my chicken marinate throughout the day and then pop it in the oven about an hour before dinner, which gives me plenty of time to make the sides, empty the dishwasher, set the table, and maybe even enjoy a glass of wine!

italian-balsamic-roasted-drumsticks-1

BALSAMIC MARINATED CHICKEN DRUMSTICKS

Serves 4-6

Ingredients:

  • 3 pounds chicken drumsticks (about 12-15 total)
  • 1/4 cup De Nigris balsamic vinegar
  • 2 tablespoons olive oil
  • 2 garlic cloves, grated on a Microplane or pasted
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper

Directions:

  1. Combine the balsamic vinegar, olive oil, garlic, Italian seasoning, 1/2 teaspoon of salt, and pepper in a bowl and whisk to combine.
  2. Place the drumsticks in a large resealable plastic bag.
  3. Pour the marinade over the drumsticks.
  4. Remove as much air as possible from the plastic bag and seal.
  5. Allow the chicken to marinate for at least 30 minutes up to 6 hours.
  6. To bake, preheat oven to 425.
  7. Divide the drumsticks between two large sheet pans lined with foil.
  8. Place the drumsticks in an even layer on the baking sheet. You will want to keep them from touching to ensure crispy skin.
  9. Drizzle the marinade on top of the chicken, then sprinkle lightly with the remaining salt.
  10. Bake at 425 for 45-60 minutes, rotating the baking sheets halfway through, until the skin is crispy and the meat has reached an internal temperature of 160.
  11. Allow to cool for about 5 minutes before serving.

italian-balsamic-roasted-drumsticks-3

 

ENJOY!
Post and recipe by The Women Bloggers member and De Nigris friend Heather Disarro of HeathersDish.com

COMPLETE BARBECUE CHICKEN MEAL GRILLED IN FOIL

Chicken | August 24, 2016 | By

Have you ever come across those Pinterest pages of folks who seem to have it all figured out when it comes to meal prep? You know the ones I am talking about – they have about 30 plastic containers piled up on the countertop and snack bags full of healthy treats. Every once in a while I (sort of) hop on that bandwagon, but for the most part that kind of planning is dream. Attainable, yes, but still not quite mastered.

Last week,  I was playing around with dinner ideas and was craving barbecue chicken. Making your own sauce is super easy with ingredients you most likely already have in your refrigerator. Rule of thumb? Barbecue sauce needs to have a balance of sweet and sour. In this case, maple syrup and De Nigris’s organic red wine vinegar.

bbq chicken meal in foil - product shot

A quick assessment of what I had available turned up extra (already) cooked brown rice, a bag of pre-shredded carrots, bell peppers and onions. Dinner was practically cooking itself! Layered on four sheets of foil and folded up tight, a complete barbecue chicken meal was ready to go. No messy pots, pans, spoons and minimum cleanup.

Take that, Pinterest.

bbq chicken meal in foil - up close

BARBECUE CHICKEN MEAL GRILLED IN FOIL
Serves 4

Ingredients

  • 1 cup of cooked brown rice
  • ½ sweet onion
  • 2 red bell peppers
  • ½ cup ketchup
  • 2 tablespoons yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon De Nigris Red Wine Vinegar Organic
  • ¼ cup maple syrup
  • 1 garlic clove, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Pinch of red pepper flakes
  • 1.5 pounds chicken breast
  • 1 cup shredded carrots

Instructions

1. Slice sweet onions and red bell peppers and set aside.

2. Preheat grill to 400 degrees while prepping barbecue sauce and foil packets.

3. In medium-sized bowl, add ketchup, mustard, Worcestershire sauce, De Nigris Red Wine Vinegar Organic, maple syrup, garlic, salt, pepper and red pepper flakes. Mix thoroughly.

4. Slice chicken breasts in to four even amounts and add to sauce and coat thoroughly.

5. Tear four sheets of foil, large enough to layer rice, veggies and chicken.

6. Scoop rice on each of the four sheets of foil, distributing evenly.

7. Layer onions, bell peppers, and carrots on top of the rice.

8. Place chicken on the top of each rice and vegetable mounds. Drizzle remaining barbecue sauce evenly.

9. Tightly fold up each sheet of foil into a tight package with seam up and place on grill for 15 minutes.

10. With tongs, carefully open a foil packet and insert meat thermometer into chicken and confirm that temperature is between 165-180 degrees. Turn off grill and remove packets from grill, using tongs. Let rest for 15 minutes and serve.

11. Enjoy!

 

Post by The Women Bloggers member Lyndi Fultz. Lyndi Fultz writes about living and eating well from her life in beautiful Northwest Arkansas at nwafoodie. Much of her blogging inspiration comes from this gem of a place, which she refers to as the proverbial land of milk-and-honey. Read more related to cooking, entertaining, gadget suggestions, ingredient explorations, local finds, local restaurant treasures, kitchen tour spotlights, and always with a healthy and simplistic approach.