Easy yummy chicken macaroni(vinegar, soya sauce, chilli sauce, salt, pepper, oil, ginger paste)
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Homemade Raspberry Vinegar
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Raspberry Vinegar Glazed Salmon - Low Sodium, Low Fat, and Low Calorie- Air fryer
Raspberry vinegar glazed salmon is an unique recipe with excellent taste. It is a great one for those who look for a simple but interesting salmon recipes. An estimated nutritional table is included. If you like this recipe, and looking for more healthy recipes please subscribe to my channel. You can also check my website at
Braised Balsamic Vinegar Chicken Recipe - What's For Din'? - Courtney Budzyn - Recipe 87
Braised Balsamic Chicken Recipe with Orzo Pasta | How to Make Braised Balsamic Chicken
With the new year upon us, I decided to share with you some of my favorite healthy dishes. I found a recipe for braised balsamic chicken when I first got married. I tried it, and was not impressed. So over a period of time I tweaked it. Adding and subtracting a few things here and there until I got this delicious meal! This balsamic vinegar braised chicken has the perfect balance of flavor without being overly vinegary. I PROMISE you will love this dish. Not only is it healthy but it has a ton of flavor and is relatively easy to make! You can choose to omit the pasta and serve with a side of green beans or broccoli if you so desire.
I hope you enjoy!
Also, my husband came up with a brilliant idea. Since my 1 year YouTube anniversary is coming up, I decided to make a full video dedicated to bloopers in honor of my first year on YouTube. Bad for me, fun for you! Haha! So stay tuned!
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| Ingredients |
3-4 Boneless Skinless Chicken Breasts, Pounded to an even thickness
1 Teaspoon Garlic Powder
Salt and Pepper to Taste
2 Tablespoons Canola Oil
1 Onion, Chopped
4 Cloves Garlic, Minced
1 Cup Baby Bella Mushrooms, Chopped
1 14.5 Ounce Can Diced Tomatoes
¼ Cup Balsamic Vinegar
½ Cup Chicken Stock
1 Cup Orzo Pasta
2 Teaspoons Dried Basil
½ Teaspoon Cayenne Pepper
1 Teaspoon Dried Rosemary
1 Teaspoon Garlic Powder
Salt and Pepper to Taste
| Directions |
In a large skillet placed over medium-high heat, pour a tablespoon of the oil. Add onions and sauté until a golden brown color develops. Once browned, transfer the onions to a bowl and set aside. In the meantime prepare a pot of salted boiling water to cook your pasta.
Season both sides of chicken breasts with garlic powder, salt, and pepper to taste.
Add another tablespoon of oil to the hot pan. Add your chicken and brown it on both sides. You want to develop a golden brown color. This adds flavor.
Don’t forget to add your pasta to the boiling water! Cook your pasta according to package directions.
Once chicken is browned, return the onions back to the pan. Add the mushrooms and garlic, and sauté until the garlic becomes fragrant. About 3 minutes.
In a separate bowl, combine tomatoes, chicken stock, balsamic vinegar, basil, rosemary, garlic powder, cayenne, salt and pepper to taste. Pour the mixture over the chicken and veggies. Give a gentle stir and allow to cook for about 20 minutes or until chicken reaches an internal temperature of 165 degrees.
Once the chicken is cooked through, stir in cooked and drained pasta and serve!
Chefing tv presents How to make Raspberry Glaze
This video is how to make a wonderful raspberry glaze that goes well with both chicken and pork.
Chicken Legs with Balsamic Vinegar Flavor E5 意式黑醋烧鸡腿
You don’t need super expensive balsamic vinegar to earn the Italian Mediterranean flavor; as a matter of fact, I’ve replaced part of the balsamic with red wine vinegar just to show you that you don’t have to be stuck with one ingredient. But if you do prefer to use the best balsamic vinegar in the world, by all means, follow your heart - the flavor will not disappoint you.
For this dish, I personally don't like using flour to coat the chicken legs. The starchy taste would add an off flavor. The sauce will still be thick enough just by reducing it as shown in the video.
Serves 2-3ppl 供应2-3人
Ingredients 材料
- 50-60ml or 3-4tbsp olive oil 50-60毫升橄榄油
- 5 chicken legs, skin on, 600g/21oz 5个带皮鸡腿，600克
- 4-5 cloves of garlic, crushed 4-5囊大蒜，拍碎
- 2-3 dry bay leaves 2-3片干香叶
- 1 leek, separated by white and green 1根大葱，葱白葱绿分开
- 1 sprig of rosemary 1枝迷迭香
- 2 sprigs of thyme 2枝百里香
- 500g/18oz tomato purée 500毫升番茄汁
- 50g/1.8oz balsamic vinegar 50克意式黑醋
- 30g/1.1oz Red wine vinegar 30克红酒醋
- 25g/1 heaping tablespoon blackberry jam (or other berry jams) 1大汤匙黑莓酱（或其它莓类果酱）
- 6-7 oil poached anchovies, about 50g/1.8oz 6-7个油浸凤尾鱼，约50克
- 80g/2.9oz pitted green olives 80克去核绿橄榄
- 250g/9oz shiitake mushrooms 250克褐菇