Balsamic Night!

Looking back, I probably wouldn't do a whole dinner themed around Balsamic vinegar again (heart burn!), but I sure enjoyed it in the moment!
Here's the lunch-time re-run, but with my favorite store-bought salad dressing from Mr. Newman (creamy cesaer). And the watermelon and strawberries ended up in a smoothie with a little orange juice, some soy milk and ice.

Balsamic Chicken & Mushrooms with Balsamic & Thyme Quinoa

(adapted from this recipe at


2 T. olive oil
½ onion, chopped fine
2 large garlic cloves, minced
2 c. quinoa
¼ c. apple cider vinegar
¼ c. water
1 ¾ c. chicken broth
¼ c. balsamic vinegar
2 t. chopped fresh thyme
1 T. olive oil
1 (8 ounce) package baby bella/Crimini mushrooms, sliced
3 chicken breasts, cubed
¼ c. balsamic vinegar
3 T. apple cider vinegar
¼ c. chicken broth
2 teaspoon chopped fresh thyme
salt and pepper to taste


  1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook until the onion is translucent, about 5 minutes. Stir in quinoa.
  2. Pour in the ¼ c. apple cider vinegar, ¼ c. water, 1 ¾ c. chicken broth, ¼ c. balsamic vinegar, and blend with the quinoa. Add the thyme. Bring to a boil over medium-high heat, then reduce, cover and simmer until the quinoa is tender and fluffy, about 15 minutes.
  3. Meanwhile, heat 1 T olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes.
  4. Cook the chicken in another pan in a little olive oil. When it’s almost done, pour in ¼ c. balsamic vinegar, 2 T. apple cider vinegar, ¼ cup chicken stock. Add the mushrooms; reduce heat to medium-low, cover, and until chicken finishes cooking, about 5 minutes.
  5. Serve chicken and mushrooms on the quinoa. Season to taste with salt and pepper.
* The original recipe also calls for spinach and crumbled goat cheese, which would probably be welcome additions, had those ingredients been in my fridge)

 Strawberry &Watermelon Salad with Balsamic Reduction


watermelon, cut in cubes strawberries, sliced
1 c. balsamic vinegar
1T. agave (or other sweetener)


In a medium/small saucepan on high heat, bring balsamic vinegar to a boil.
  1. Reduce the heat to medium and add agave. Stir until blended. 
  2. Reduce heat again and simmer uncovered, until about 75% of the vinegar has evaporated. 
  3. Remove from heat and allow it to cool
  4. Place berries and melon on a plate and drizzle with balsamic reduction.

Balsamic Vinaigrette

One of my favorite dressings for a green salad is just a drizzle of olive oil, balsamic vinegar, some lemon juice, and fresh ground pink Himalayan salt & pepper.

1 comment:

The White Silk Purse (Dana) said...

I need to try this soon. Chris is a huge Balsamic fan. He'd love the whole thing!