balsamic vinegar – Oven Love https://www.ovenloveblog.com from scratch, with love...and a little sass Tue, 21 Apr 2015 20:19:12 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.28 Wild Duck Skewers with Apricot Dipping Sauce https://www.ovenloveblog.com/wild-duck-skewers-with-apricot-dipping-sauce/ Tue, 30 Jul 2013 12:47:54 +0000 http://www.ovenloveblog.com/?p=2812 duckskewersQuack!

Is that too much already? I needed to get it out of my system.

This is my very first duck dish, you guys. First time I’ve made it and possibly first time I’ve eaten it. We got some wild duck breasts from a friend (thanks, Joe!) and they sat in my freezer for awhile.. just waiting until I was brave enough to cook them. And then they sat in the fridge thawing for awhile.. as I tried to decide what in the world to do with them. #firstworldproblems

Which brings us to skewers. When you don’t know what to do with something, just put it on a stick. (New life motto in progress).

Any brainiac would tell you to put these on the grill, but I am a lazy person (we have a charcoal grill, haha) so I did them in the oven along with some squash that didn’t make the photo. While they were quickly cooking, I made the apricot dipping sauce on the stove. The original plan was actually to put halved apricots on the skewers like I saw in this beautiful post, but I waited too long and the apricots got a bit soft, so I went with sauce instead. Just a little change of plans.

Honestly, I was a little nervous about how the duck would turn out. The breasts had the fat removed, so all of the typical duck cooking advice did not apply and I was afraid it would be dry and bland. The meat ended up being quite flavorful- even the kids were eating off sticks like little cave people. It was kind of a giant mess, but very entertaining at the time. I think next time I would actually baste the skewers with the sauce when they come out of the oven to help the duck retain some moisture- so definitely try that out the next time you’re skewering some duck. It won’t cut down on the mess, but I think it would take the dish up a notch.

These random freezer-clean-out meals have been stretching my culinary comfort zone. It’s been fun, but kind of exhausting mentally. I’m ready to start fresh.

Wild Duck Skewers with Apricot Dipping Sauce
 

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Author:
Recipe type: Main Dish
Serves: 4

Ingredients
  • 2 lb duck breasts, trimmed
  • ¼ cup balsamic vinegar (make sure there is no added sugar for GAPS)
  • ¼ cup extra virgin olive oil
  • salt and pepper
  • 2 tablespoons butter or coconut oil
  • 1 small onion, minced
  • 6 apricots, pitted and chopped
  • juice of ½ orange
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard (consider removing this or making homemade mustard for true GAPS or paleo)
  • chopped parsley, for serving

Instructions
  1. A few hours (or up to a day) before you’re ready to cook, marinate the duck in the balsamic vinegar, olive oil, salt and pepper. Refrigerate until ready to use. Soak your wooden skewers in water, if using.
  2. Prepare your grill or preheat your oven to 400 degrees.
  3. Prepare the sauce- heat the butter in a saucepan and saute the onion until it begins to soften. Add the apricots and cook until they begin to break down. Add the orange juice, honey, mustard and season with salt and pepper. Continue cooking as the duck cooks. Puree with a stick blender if you like a smoother sauce.
  4. Cut the duck breasts into small chunks and place on skewers. Grill for just a few minutes on each side or bake in the oven for 5-10 minutes per side. Try not to overcook the duck- it’s okay for it to be pink. Baste with the sauce if you like and serve immediately with the chopped parsley.

 

 

]]> Caprese Salad Skewers https://www.ovenloveblog.com/caprese-salad-skewers/ https://www.ovenloveblog.com/caprese-salad-skewers/#comments Fri, 06 Jul 2012 19:08:00 +0000 http://www.ovenloveblog.com/caprese-salad-skewers/
You guys.
I am having a major food-related crisis!
If you have been reading the ol’ blog for a while, you probably know these things about me:
A) I enjoy healthy foods and attempt to live a healthy lifestyle.
B) I enjoy baking and creating desserts that are often FULL. OF. SUGAR.
I have discovered in the last day or two that I have convinced myself that I eat healthily, but I actually consume a lot of sugar in my daily diet. I don’t eat a lot of processed food (I make most of our treats from scratch), but that alone doesn’t mean I’m a picture of health. I have made a lot of changes in the way we eat over the past few years, but I haven’t been able to let go of sugar.
OF COURSE, sugar is bad for you. I am on-board with this, aren’t we all? We know the terrible stuff that happens when you eat tons of sugar. I thought since I don’t drink soda and don’t eat Twinkies that I was in the clear, but in fact, I’m probably a sugar-crazy-zombie, too.
So, I haven’t officially quit sugar (ahhh!!) but I am thinking about it and doing my research, and trying to get my head around the idea of not baking cakes whenever I want. The past day or two, I’ve been making the conscious effort to avoid processed sugar and I do feel a difference. My self-control needs some work, though- maybe this is God’s way of working on me in that area.
You guys, I just love treats. I’m going to have to find a way to work treats into this whole low-sugar idea, because I think we’re meant to enjoy sweet things.. at least sometimes. Why else would God have given us such amazing treats like fruit and honey? I still have to get my head around it, so while I do, let’s focus on something sugarless, but still sweet in their own way..
Caprese salad skewers.
Easy, easy, easy. And healthy, too. (I think, but what do I know?)
These little guys are make-ahead, party-ready, easy-to-snack-on-while-having-a-long-conversation kind of food. Just put the stuff on a stick. It’s not rocket science. People love things at least 2-3 times more when it comes on a stick, trust me.
 
Anyone out there have any wisdom about the sugar thing? I am planning on reading Nourishing Traditions this weekend- I’ll be sure to report back. If I go forward with this nonsense, will you guys still read the blog? You won’t leave me if I stop making baking giant cakes, will you?
I hope you’ll stay- you’re my faves.

 

5.0 from 1 reviews

 

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Ingredients
  • 2 pints cherry tomatoes, washed
  • 1 lb fresh mozzarella cheese, cut into cubes
  • 1 bunch fresh basil (I just pulled out a large stalk from the garden, you can use full leaves or tear them into smaller pieces depending on how much basil you have)
  • ¼ cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste

Instructions
  1. To assemble the skewers, place the tomatoes, cheese and basil alternately on the skewer (tomato, cheese, basil, tomato, cheese, basil, tomato). Repeat until you are out of ingredients. Lay skewers in a shallow baking dish.
  2. In a small bowl or measuring cup, whish the olive oil, vinegar, salt and pepper. Pour over the skewers to coat. Serve immediately or let the skewers marinate in the refrigerator for up to 2 days (haven’t tested this, but I imagine they will stay in tact for a day or two). Serve cold.

]]> https://www.ovenloveblog.com/caprese-salad-skewers/feed/ 11 Greek- Inspired Slow Cooker Chicken https://www.ovenloveblog.com/greek-inspired-slow-cooker-chicken/ https://www.ovenloveblog.com/greek-inspired-slow-cooker-chicken/#comments Fri, 01 Jun 2012 10:46:00 +0000 http://www.ovenloveblog.com/greek-inspired-slow-cooker-chicken/   My darling friend Joy of Fearless Freezer Cooking is here on Oven Love to share some summer freezer tips with us as well as the recipe for this yummy Greek chicken. I’ve enjoyed this recipe twice (once while in Joy’s freezer co-op and once after Lucy was born) and it was so good that I had to ask Joy to share it with everyone. It’s as easy as ever- you freeze the chicken in the marinade and throw it into the slow cooker without even thawing. Joy is the best! Here’s a little introduction to the queen of freezer cooking:
Joy is a stay-at-home wife & mother to two wonderful children.  She is a fourth generation freezer cook.  Growing up with freezer cooking as a way of life made it hard for her to understand how folks could NOT use their freezers.  After being asked again and again for help, she started her Facebook page to give her tips & insight so that others will be Fearless Freezer cooks, too!
(photo by Natalie.)
Hello Oven Lovers!  I’m Joy, guest posting today for my sweet friend, Natalie!  I enjoy freezer cooking, how about you?  I’m here to give you some super simple summer ideas for freezer cooking.

One of the easiest ways to start freezer cooking it to use a marinade.  When you freeze fresh meat with a marinade, it starts marinating as it freezes.  Then, when you are ready to use it, toss in the fridge the day before and it marinates as it thaws.  So simple!

I love that marinated meats are usually cooked on the grill or in the slow cooker.  My house doesn’t get heated up this way. When preparing a meat and marinade recipe, I like to follow this plan:

  1. Mix up all the marinades I will be using.
  2. Label the freezer bags I will be using with name of recipe, date, and reheating instructions.
  3. Divide up the meat between the freezer bags.
  4. Divide up the marinade between freezer bags.
  5. Seal and freeze flat.
One of the benefits of this type of freezer cooking is that you can make up several meals in a short amount of time.  Another benefit is that you can control the serving size.  For instance, many marinade recipes call for four to six chicken breasts.  While our kids are still young, we only need two or three chicken breasts per meal.  So, for ONE marinade recipe, I divide it between TWO bags for two meals.  That’s also saving me money!
A few of my favorite freezer marinades:
  • Use a bottle of Italian dressing (I like Seven Seas Viva Italian by Kraft.) Grilled chicken tastes great in Italian dressing- it’s especially tasty on salads.
  • We really enjoy the homemade Teriyaki marinade recipe in Mary Beth Lagerborg’s Once a Month Cooking, however it suggests baking, not grilling.  I think Teriyaki flavors would also be good for pork kabobs or some cuts of beef. (Here is a similar Teriyaki recipe from Once A Month Mom.)
  • This garlic balsamic marinade recipe comes from Once a Month Mom.  It is delicious and the pork cooks so moist when grilled. The flavors would be great on chicken, too.
  • We also like marinating steaks or London Broil in Worcestershire sauce. So simple and so tasty.
I hope these ideas inspire you!  You’ll find the recipe for the Greek-inspired chicken below. I’d love to hear some of your favorite marinade recipes!
 
(Recipe by Mommie Cooks, via Joy and Once A Month Mom.)
Greek- Inspired Slow Cooker Chicken
 

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Author:
Recipe type: Main Dish

Ingredients
  • 1 Lemon, Juiced
  • 4 Garlic Cloves, Minced
  • ¼ Cup Olive Oil
  • ½ Cup White Wine
  • ¼ Cup Chicken Broth
  • 1 tsp Dill
  • 1 tsp Rosemary
  • 1 Tbsp Balsamic Vinegar
  • ¼ tsp Pepper
  • ½ tsp Salt
  • 1 Whole Chicken, Broken into it’s Respective Pieces (Or 4 chicken breasts or thighs. If you’re using chicken breasts, they will likely fall apart because they get so tender- that’s why the chicken above looks shredded and the one in Mommie Cooks’ post is not.)
  • Egg noodles, black olives and Feta cheese for serving

Instructions
  1. Add all the ingredients with the exception of the chicken to the marinade.
  2. Mix up well.
  3. Add in the chicken and coat all the pieces completely.
  4. *If freezing, freeze now. You can put it directly from the freezer to the slow cooker, just add about 2 hours to the cooking time.*
  5. Cook on low for 6 to 8 hours or on high for 4 to 6 hours.
  6. Serve over noodles with sauce from the slow cooker spooned over the noodles and a little feta and olives for good measure.

]]> https://www.ovenloveblog.com/greek-inspired-slow-cooker-chicken/feed/ 1 Roasted Cabbage with Quick Balsamic Reduction https://www.ovenloveblog.com/roasted-cabbage-with-quick-balsamic-reduction/ https://www.ovenloveblog.com/roasted-cabbage-with-quick-balsamic-reduction/#comments Wed, 14 Mar 2012 17:42:00 +0000 http://www.ovenloveblog.com/roasted-cabbage-with-quick-balsamic-reduction/
So St. Patrick’s Day fast approaches.. do you celebrate?
I am in the midst of planning a very lucky, very green birthday party for my 2-year-old. His party falls on St. Patrick’s this year, so we decided to embrace the theme and get our green on. As you might imagine, we won’t be serving corned beef and cabbage to a room full of toddlers, so I decided to roast up some cabbage for us a few days early.
I wanted to add little flavor to the roasted cabbage, so I decided on a quick balsamic reduction. For a true reduction, all you need to do is put some balsamic vinegar on the stove and and wait patiently for it to reduce. I wanted something a little faster, so I added some extra sugar to move the process along. If you’re looking to try something a little bit different with your corned beef, this side dish fits the bill.
I’m not Irish and neither is my husband, but I think St. Patrick was pretty awesome- so cheers to his memory! I’m looking forward to sharing all of our St. Paddy’s party details with you next week- and if you play your cards right, I’ll have an ‘Irish’ treat for you tomorrow, too!
Roasted Cabbage with Quick Balsamic Reduction
 

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Author:
Recipe type: Side Dish
Serves: 4

Ingredients
  • 1 head cabbage, cut into wedges or thick slices
  • ¼ cup olive oil
  • salt and pepper to taste
  • ½ cup balsamic vinegar
  • 1 tablespoon brown sugar or honey

Instructions
  1. Preheat your oven to 375 degrees. Cover a large baking sheet with aluminum foil. Pour olive oil on the cabbage to cover. Place in one layer on the baking sheet and season with salt and pepper. Bake at 375 for 30-40 minutes or until the cabbage is soft, flipping over once during cooking.
  2. For the reduction, combine balsamic vinegar and brown sugar in a small saucepan. Simmer over medium heat for about 15 minutes until it reaches your desired thickness. Watch it closely toward the end so it does not burn.
  3. When the cabbage comes out of the oven, drizzle each slice with the balsamic reduction and serve immediately.

]]> https://www.ovenloveblog.com/roasted-cabbage-with-quick-balsamic-reduction/feed/ 1 Guest Post: Tomato Pesto & Mozzarella Melts https://www.ovenloveblog.com/guest-post-tomato-pesto-mozzarella-melts/ https://www.ovenloveblog.com/guest-post-tomato-pesto-mozzarella-melts/#comments Tue, 31 Jan 2012 12:00:00 +0000 http://www.ovenloveblog.com/guest-post-tomato-pesto-mozzarella-melts/ Hey there, “Oven Love” readers! My name is Tina, from My Life as a Mrs! Natalie and I met in Atlanta last year at the BlogHer Food conference (Photo Here)… & we hit it off immediately! It’s hard to NOT hit it off with Natalie – she is super sweet, bubbly, and an absolutely gorgeous person inside and out! 🙂
Anyhow, since Natalie is adjusting to having sweet little Lucy around, I am here to give you all a little something tasty!!

Tomato, Pesto, and Mozzarella Melts:

Yes, they are as amazing as they sound (& look).

It’s basically a grown up grilled cheese – Caprese with Pesto Style! And man is it GOOD (and EASY!)

We are talking 6 ingredients (most of which you can buy at any major grocery store):

  • Sour Dough Bread
  • Butter
  • Tomatoes
  • Fresh Mozzarella
  • Pesto (I like to make big batches and then freeze individual portions – but you can find pesto at the grocery store too!)
  • Balsamic Reduction (You can buy this at the store – or you can boil down regular balsamic vinegar in a saucepan until it reduces and gets thick and syrupy)

8 minutes on a griddle and BAM – Dinner. is. served.

Gotta love a fast and easy dinner: Great for weeknight meals -OR- for the new mom 😉

Natalie: I wish I was there to make these for you! Congrats on your beautiful little girl! Soak it up, girl! xoxo

Oven Love Readers: Thanks for letting me share some grub with ya’ll! God Bless! Don’t forget to stop on by my blog & say hi! 🙂

Same Ingredient Recipes ya’ll may be interested in:

 
Tomato Pesto & Mozzarella Melts
 

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Author:
Recipe type: Sandwich
Serves: 4

Ingredients
  • 8 slices sour dough bread
  • 4 tablespoons pesto
  • 2 whole tomatoes, thinly sliced
  • 8 ounces fresh mozzarella, thinly sliced
  • 4 tablespoons butter
  • Balsamic Reduction, for topping

Instructions
  1. Build 4 sandwiches (Bread, 1 tablespoon pesto, a few slices of mozzarella cheese, a few slices of tomato, and lastly another slice of bread).
  2. Add 1 tablespoon butter to a hot skillet and melt over medium high heat. Once the butter is nice and hot, carefully add 2 of the prepared “sandwiches” leaving a few inches between them. Place a piece of foil over them and then top with a heavy bottomed skillet (I used a cast iron), allowing the weight to press it down.
  3. Heat for 4-5 minutes (until bottom is crisp and golden), then remove the heavy skillet, lift sandwich with spatula and add 1 more tablespoon butter. Carefully flip the sandwiches (uncooked side down) and then top again with the foil/heavy skillet. Heat for another 3-4 minutes until remaining side is golden and cheese is melted. Remove from skillet and allow to cool for 2 minutes. Repeat with remaining sanwiches!
  4. Slice on a diagonal and drizzle with balsamic reduction. Serve hot!
  5. Note: You could use a panini press if you have one!

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