Dutch Oven Balsamic Chicken And Vegetables

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Savory Dutch Oven Balsamic Chicken And Vegetables are a fall and winter favorite!

Dutch Oven Balsamic Chicken And VeggiesNote: This post contains affiliate links for products on Amazon.

I used a dutch oven for this meal, but you can also use a large baking/casserole dish if you prefer. Just make sure it’s large enough to hold all the ingredients without spilling over because you’ll need to cover it tightly with foil.

Lightly oil the bottom of your dutch oven with olive oil. Nestle 2-4 boneless chicken breasts in the bottom. Then pile on the veggies. I used a bag of tri-colored potatoes, a few rainbow carrots, and one large sweet onion. I chopped them into large chunks and seasoned them with salt and pepper. I also added a few cloves of garlic, rough-chopped. Look how pretty they are!

Dutch Oven Balsamic Chicken And Veggies

Add 1 cup water or white wine, and 1/3 cup balsamic vinegar to the pot. Lastly, add some herbs – I used about 1 tablespoon of an Italian seasoning blend. Fresh herbs would be amazing if you have them on hand. Put the lid on and bake for an hour at 350°.

Dutch Oven Balsamic Chicken And Veggies

About half way through I added some frozen peas to the pot and checked the liquid levels. You may or may not need to add a little more wine or water. Depending on how tender you like your veggies, continue cooking for another 30 to 40 minutes.

When ready, serve up this deliciousness!

Dutch Oven Balsamic Chicken And Veggies

If you’re a balsamic vinegar lover, you might want to add just a dash more of that yumminess to the final product. Enjoy!

Dutch Oven Balsamic Chicken And VeggiesNote: This post contains affiliate links for products on Amazon.

Dutch Oven Balsamic Chicken And Vegetables
 
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Cook time
Total time
 
Dutch Oven Balsamic Chicken And Vegetables
Author:
Serves: 2-4
Ingredients
  • 2-4 boneless chicken breasts
  • 1 bag (1.5 lbs) tri-colored potatoes
  • 4-5 large carrots
  • 1 large sweet onion,
  • 2 cloves garlic
  • 1½ cups frozen peas
  • 1 cup white wine (or water)
  • ⅓ cup balsamic vinegar
  • 1 Tablespoon Italian Seasoning
  • Salt and Pepper, to taste
Instructions
  1. Equipment: Dutch Oven or large baking/casserole dish

  2. Preheat oven to 350° F.

  3. Lightly oil the bottom of your dutch oven with olive oil. Nestle 2-4 boneless chicken breasts in the bottom.

  4. Wash and scrub potatoes. Cut in half and add to pot.

  5. Wash carrots. Cut off ends. Peel if desired. Chop into large chunks and add to pot.

  6. Peel and chop onion and garlic cloves into large chunks and add to pot.

  7. Salt and pepper generously.

  8. Add 1 cup water or white wine, and ⅓ cup balsamic vinegar to the pot.

  9. Lastly, add Italian seasoning blend.

  10. Put the lid on and bake for 30 minutes.

  11. Carefully remove dutch oven and/or lid and add frozen peas to the pot. Also check liquid level and add more wine or water if needed.

  12. Continue baking for another 30-40 minutes, depending on how tender you want your vegetables.

Savory Dutch Oven Balsamic Chicken and Vegetables
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Gluten-Free Apple Pie Shortbread Bars

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These Gluten-Free Apple Pie Shortbread Bars are a delicious combination of an apple pie and an apple crisp!

GF Apple Pie Bars

These apple pie shortbread bars and simple to make and are yummy with or without the gooey drizzle on the top.

GF Apple Pie Bars

Without the drizzle:

GF Apple Pie Bars

Here’s how it came together. I made the gluten-free shortbread and pressed it into the bottom of a parchment-lined 8 x 8 pan. While I baked the shortbread for 15 minutes, I assembled the apple filling in a large bowl and spiced up the apple slices with ground cinnamon, ginger, cloves, nutmeg, brown sugar, and a little gluten-free flour.

I also had time to make the crumb topping mixture with melted butter, brown sugar and gluten-free flour.

GF Apple Pie Bars Collage

Once  the shortbread was finished baking, I topped it with half of the crumb mixture, added the sliced apple mixture, and then completed it with the remainder of the topping. I baked it for 45 minutes and then let it cool for a few hours before refrigerating it overnight.

The next day, after it was set, I lifted it out of the pan and cut it into bars. I made a quick drizzle with powdered sugar, milk, and vanilla and decorated the bars. This last step is totally optional, but I like a little gooey drizzle just to top it off.

GF Apple Pie Bars

Result? Seriously apple pie slash apple crisp heaven!

GF Apple Pie Bars

What would make this over-the-top? A scoop of vanilla ice cream on top! Sadly, I did not get that shot before the bars were consumed! But you can just pretend you see that scoop sitting on top…right? 😉

GF Apple Pie Bars

Try these Gluten-Free Apple Pie Shortbread Bars this fall (or anytime) and let me know how you like them!

GF Apple Pie Bars

Gluten-Free Apple Pie Shortbread Bars
 
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Gluten-Free Apple Pie Shortbread Bars
Author:
Serves: 9-12
Ingredients
  • Shortbread
  • ½ cup unsalted organic butter, room temperature
  • ¼ cup organic sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon pink Himalayan salt
  • 1 cup all-purpose gluten-free flour
  • Apple Filling
  • 3 organic apples, peeled and thinly sliced
  • 2 Tablespoons all-purpose gluten-free flour
  • 2 Tablespoons organic brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • Topping
  • ½ cup all purpose gluten-free flour
  • ¾ cup organic brown sugar, packed
  • ¼ cup organic butter, melted or at room temperature to cut in
  • Drizzle
  • 1 cup powdered sugar
  • 1 Tablespoon milk
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 300° F.

  2. Line an 8 x 8 baking pan with parchment paper. Make sure and bring the parchment up the sides so it will be easy to lift out later when you’re ready to cut the bars.

  3. Shortbread Base
  4. Using a stand mixer, place butter in bowl and mix on high for at least 5 minutes . Butter should be more white than yellow at this point; that's how you'll know it's creamed.

  5. Add sugar, vanilla, and salt to the butter and combine.

  6. Once combined, add in the gluten-free flour and mix well.

  7. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.

  8. Apple Filling
  9. In a large bowl, combine the apples, flour, sugar, cinnamon, ginger, cloves, and nutmeg. Make sure all the apples are well coated.

  10. Crumb Topping
  11. Mix the gluten-free flour and ¾ cup brown sugar. Cut in the butter with a fork until crumble-like consistency is achieved.

  12. Remove the crust from the oven and turn the heat up to 350° F.

  13. Sprinkle half of the crumb topping over the short bread and then layer the apples on top.

  14. Finally, sprinkle the remainder of the crumb topping on top and place in the oven to bake for 45 minutes. Because oven temperatures vary, you may need to bake yours a little longer. You want to make sure the apples are tender. Test with a fork.

  15. Remove from the oven and allow to cool fully (at least a few hours) before covering and placing in the refrigerator overnight to set.

  16. Once it's set, remove from baking dish by lifting out the parchment paper and cutting into bars.

  17. Drizzle
  18. Sift powdered sugar into bowl. Add milk and vanilla and whisk until smooth.

  19. Drizzle mixture over bars and let set before serving.

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Balsamic Glazed Salmon

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Balsamic Glazed Salmon may just be my new favorite way to serve pan-seared salmon.

Balsamic Glazed Salmon

This savory sauce is easy to make and will add a sweet and tangy kick to pan-seared salmon.

Balsamic Glazed Salmon

To make the glaze, add balsamic vinegar, maple syrup, dijon mustard and finely chopped garlic to a small saucepan. I used black garlic, which is a bit more mellow than traditional garlic; use whatever you have on hand. (You can read more about black garlic here.) Bring the glaze to a boil over medium heat, stirring constantly. Reduce the heat to simmer and cook until the glaze is thick. Set aside to cool slightly.

Balsamic Glaze

While the glaze is simmering, pan-sear the salmon. The salmon will cook quickly with this method. Rinse and dry the salmon and season it with sea salt and pepper. Add a little olive oil to your skillet, heat it on high and add the salmon, flesh side down, and sear for a few minutes until a crust has formed. Reduce the heat to low and add a small amount of water or white wine to the pan, whichever is handy, and put a lid on it to finish cooking the salmon all the way through. Once cooked, flip it out onto a plate to rest, skin side down.

Balsamic Glazed Salmon
When you’re ready, plate it up, and drizzle the balsamic glaze over the salmon. Enjoy!

Balsamic Glazed Salmon
 
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Balsamic Glazed Salmon
Author:
Serves: 4 servings
Ingredients
  • Glaze:
  • ¾ cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, peeled and finely chopped
  • Salmon:
  • Four salmon fillets
  • Olive oil
  • Sea salt and freshly ground pepper
Instructions
  1. To make the glaze:
  2. Add balsamic vinegar, maple syrup, dijon mustard and finely chopped garlic to a small saucepan.

  3. Bring the glaze to a boil over medium heat, stirring constantly. Reduce the heat to simmer and cook until the glaze is thick. Set aside to cool slightly.

  4. To make the salmon:
  5. While the glaze is simmering, pan-sear the salmon. The salmon will cook quickly with this method.

  6. Rinse and dry the salmon and season it with sea salt and pepper.

  7. Add a little olive oil to your skillet, heat it on high and add the salmon, flesh side down. Sear for a few minutes until a crust has formed.

  8. Reduce the heat to low and add a small amount of water or white wine to the pan, and put a lid on it to finish cooking the salmon all the way through. Once cooked, flip it out onto a plate to rest, skin side down.

  9. When ready to serve, plate the salmon and drizzle with balsamic glaze.

 

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Creamed Corn Casserole

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Here’s how to make a creamed corn casserole using fresh corn off the cob.

Note: This post contains affiliate links for products on Amazon.

Creamed Corn Casserole

This recipe is so easy and the end result is a sweet, creamy corn casserole that you won’t be able to stop eating! I found the most simple recipe from The Pioneer Woman, and this is how I made it.

Begin with fresh corn. Remove the corn from their husks, rinse and remove the corn silks. It’s okay if you don’t remove them all – I’m not sure that’s even possible! It won’t hurt if there are a few silks hanging out in the end product.

You’ll need a large, deep bowl for cutting the kernels, as well as a smaller bowl, turned upside down, to fit inside the larger bowl. Rest and hold an ear of corn, vertically, on top of the smaller bowl while you slice off the kernels of corn. This will allow your knife room to slice all the way to the bottom of the ear of corn while the kernels fall into the larger bowl. Work your way around each ear of corn, slicing the kernels off. Flip your knife over to the dull side and using a little pressure, scrape the ear of corn, vertically, to release any milky residue left on each ear of corn. Repeat this process for each ear of corn.

Creamed Corn Casserole

Then, you’ll just add some heavy cream, butter, salt and pepper and stir to combine. Pour the mixture into a baking dish and bake until done.

Creamed Corn Casserole

I like to get a little brown color on the top, but make sure you don’t over-bake it. You don’t want it to be dry.

Creamed Corn Casserole

You’ll be amazed at how sweet the corn tastes! That’s pure fresh corn, no sugar added, that gives it the sweet taste. Oh, the cream helped, too!

Not in the mood for creamed corn? Check out my Grilled Corn On The Cob recipe!

Note: This post contains affiliate links for products on Amazon.

Creamed Corn Casserole
 
Prep time
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Creamed Corn Casserole, adapted from The Pioneer Woman
Author:
Serves: 4-6 servings
Ingredients
  • 6 - 8 ears of corn, removed from husk
  • ⅔ cup heavy cream
  • 3 Tablespoons of butter, softened
  • ½ teaspoon, salt
  • Pepper, to taste
Instructions
  1. Remove the corn from the husks, rinse and remove corn silks.

  2. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

  3. Add heavy cream, softened butter, salt and pepper, to taste; mix well. Pour mixture into a baking dish. Bake at 350Fº for 45 - 60 minutes or until thoroughly warmed through.

Easy Creamed Corn Casserole

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