SIMPLE BALSAMIC VINAIGRETTE
Steps:
- Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
- Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
- If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
- Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
- Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
- If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
BALSAMIC MARINATED FLANK STEAK
Steps:
- 1)Combine marinade ingredients in small bowl. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. 2)Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 3)Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.
BALSAMIC-ROSEMARY VINAIGRETTE
Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 8
Steps:
- In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.
Nutrition Facts : Calories 86 g, Fat 9 g
GRILLED VEGETABLES WITH BALSAMIC VINEGAR
A simple recipe for vegetables that let's their quality and freshness shine through! A variety of other vegetables (cut at least 1/2-inch thick) can be used with this recipe such as: mushrooms, onions, squash, and red peppers.
Provided by Natasha
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk olive oil, soy sauce, balsamic vinegar, salt, and pepper in a large bowl. Toss eggplants, zucchinis, and bell peppers in soy sauce marinade. Marinate for about 45 minutes.
- Preheat grill for medium heat and lightly oil the grate. Remove vegetables from marinade, shaking off excess.
- Grill vegetables on preheated grill until tender, 10 to 15 minutes, brushing vegetables with marinade. Transfer cooked vegetables to a platter and serve with any remaining marinade.
Nutrition Facts : Calories 141.9 calories, Carbohydrate 4.8 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 380.4 mg, Sugar 2.6 g
BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
- Preheat the oven to 425 degrees F (220 degrees C).
- Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
- Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
- While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g
BALSAMIC VINEGAR STEAK MARINADE
Make and share this Balsamic Vinegar Steak Marinade recipe from Food.com.
Provided by Tonkcats
Categories Low Protein
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Mix ingredients and pour over 4 steaks; I suggest New York strip, porterhouse, filet mignon, T-bone or any tender cut. Turn often to coat well.
- Marinade for 1/2 to 1 hour.
- Remove and pat dry.
- Discard garlic. Place steaks on a hot charcoal or gas grill and cook until rare to medium.
BALSAMIC BEEF MARINADE
I purchased a bottle of balsamic vinegar and it was really strong. I created this recipe to do beef kabobs for a church family camp and they were great.
Provided by Triple BQ
Categories Low Protein
Time 5m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients.
- Marinate beef 8 hours.
Nutrition Facts : Calories 517.4, Fat 27.3, SaturatedFat 3.5, Sodium 34.9, Carbohydrate 67.5, Fiber 0.4, Sugar 63, Protein 0.9
BALSAMIC MARINATED ROAST BEEF, MASHED POTATOES, SAUTEED MUSHROOMS, BAKED CAMEMBERT WITH HERB OIL
Provided by Roger Mooking
Time 2h25m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the balsamic marinated roast beef: Put the balsamic vinegar, chopped garlic and black pepper in a small saute pan over medium to high heat and reduce for 1 to 2 minutes. Remove the pan from the heat, stir in the chopped rosemary and olive oil, and allow the mixture to cool.
- Put the marinade in a baking pan, put the beef in the pan and coat with hands. Put in the refrigerator to marinate for a minimum of 30 minutes, maximum 24 hours.
- Preheat the oven to 350 degrees F and remove the marinated beef from the refrigerator. Put the beef in the oven and roast for approximately 45 minutes to 1 hour, until cooked to medium-rare and an instant thermometer inserted in the center of the roast has an internal temperature between 130 and 140 degrees F.
- Remove the beef from the oven and allow the beef to rest before slicing.
- For the mashed potatoes: Cook the potatoes in enough heavily salted water to cover, until tender. Drain the potatoes, reserving 3 tablespoons of the water. Put the potatoes back into the hot pot and using a potato ricer, rice the potatoes or mash.
- Put the butter, olive oil, and reserved potato water in the pot with the potatoes. Season the potatoes with salt. Gently fold the ingredients together until incorporated. Taste and adjust seasoning, if necessary.
- For the baked camembert and herb oil: Preheat the oven to 350 degrees F and line a baking dish or oven-proof saute pan with parchment paper.
- Put the thyme, marjoram, rosemary, black pepper, and olive oil in a bowl and mix to incorporate.
- Put the bottom half of the Camembert on parchment paper. Spoon 1 tablespoon herb oil in the center of Camembert, place the top half on top and pour 1 tablespoon herb oil over top. Place the Camembert in the oven until the cheese has melted, approximately 10 minutes.
- For the sauteed mushrooms: Put the remaining herb oil and butter in a saute pan over medium-high heat. Put the mushrooms in the hot pan and saute until slightly caramelized. Season with salt and pepper, and then remove from the heat.
- To assemble: To serve, place the roast beef and mashed potatoes on a warm plate and spoon the sauteed mushrooms and baked Camembert over the meat and potatoes.
ROASTED GARLIC AND BALSAMIC MARINADE
Provided by Tyler Florence
Categories main-dish
Time 5h10m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Combine all ingredients in a non-aluminum mixing bowl. Pour into a zip-lock bag. Add the steaks and marinate for 4 to 5 hours in the refrigerator.
BALSAMIC MARINATED SKIRT STEAK
Make and share this Balsamic Marinated Skirt Steak recipe from Food.com.
Provided by LMillerRN
Categories Steak
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine balsamic vinegar, olive oil, rosemary, and garlic in dish, and stir to combine.
- Add skirt steak and coat well with marinade. Cover and refrigerate for at least 30 minutes, and up to 2 hours.
- Preheat broiler or grill.
- Remove steak from marinade and transfer to a rimmed baking sheet.
- Season meat generously with salt and pepper on both sides.
- Place under broiler or on grill and cook about 3 minutes, turn over, and cook for 3 minutes more for medium rare.
- Transfer to a cutting board to rest for 5-10 minutes. Slice thinly across the grain, serve.
Nutrition Facts : Calories 471.2, Fat 30.6, SaturatedFat 8, Cholesterol 100.3, Sodium 131.6, Carbohydrate 0.7, Fiber 0.1, Protein 45.7
CLASSIC BALSAMIC MARINADE FOR CHICKEN
Steps:
- Whisk Worcestershire sauce, oil and vinegar until blended. Reserve 1/4 cup Worcestershire sauce mixture for later use.
- Pour remaining Worcestershire sauce mixture over chicken in shallow dish; turn to evenly coat both sides of chicken breasts.
- Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade.
- Grill chicken 6 to 8 min. on each side or until done (165°F), turning and brushing with reserved Worcestershire sauce mixture for the last 5 min.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 24 g
FRESH BASIL AND BALSAMIC MARINADE
Make and share this Fresh Basil and Balsamic Marinade recipe from Food.com.
Provided by Kimke
Categories < 15 Mins
Time 5m
Yield 1 marinade
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Whisk until well-blended.
- Use as a marinade to enhance the flavor of any fish.
Nutrition Facts : Calories 988.8, Fat 108.1, SaturatedFat 14.9, Sodium 594.3, Carbohydrate 6.6, Fiber 0.5, Sugar 5, Protein 0.6
BALSAMIC-MARINATED VEGETABLES
I need to buy balsamic vinegar by the gallon, it is wonderful. This is a nice refreshing salad for summer cookouts. It was printed in the summer medical booklet DH's prescription service publishes. Hope you enjoy it.
Provided by PaulaG
Categories Cauliflower
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the vegetables in a large glass or ceramic bowl.
- Mix dressing ingredients and pour over vegetables.
- Stir well, cover and refrigerate for 6 to 24 hours, stirring occasionally.
- Cooking time reflects time to marinate vegetables.
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