CHICKEN AND PEPPERS WITH BALSAMIC VINEGAR
This is a yummy chicken dish with outstanding flavor that is easy to make. Serve over white rice or by itself.
Provided by ROBYN050501
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
- Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
- Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 13.2 g, Cholesterol 71.9 mg, Fat 17.6 g, Fiber 2.2 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 71.3 mg, Sugar 6.1 g
RED PEPPER BALSAMIC VINAIGRETTE
A wonderful way to dress lobster or other shellfish salads as well as roasted vegetables.
Provided by Molly O'Neill
Categories easy, condiments, salads and dressings
Time 2m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Place the pepper juice, vinegar, lemon juice, olive oil, salt and pepper in a food processor and process for 30 seconds.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 193 milligrams, Sugar 4 grams
PEPPERS IN BALSAMIC VINEGAR
My favorite way to prepare peppers for antipasti, sandwiches or salad garnish. It's simple, low carb and delicious. The original version comes from an Israeli cookbook called Cooking with 4 Ingredients.
Provided by ElishevaH
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Cut peppers into thick wedges lengthwise.
- Heat oil in an iron skillet.
- Place peppers in the pan and stir occasionally until they begin to brown.
- When the peppers have softened, add the balsamic vinegar.
- Turn the gas off immediately and stir carefully to coat all the peppers.
- Serve warm ar cold.
- Keep refrigerated up to a week.
ROASTED BELL PEPPERS WITH BASIL AND BALSAMIC VINEGAR
Categories Citrus Herb Pepper Wheat/Gluten-Free Summer Bon Appétit
Yield Serves 8
Number Of Ingredients 6
Steps:
- Char bell peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand at least 10 minutes. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch-wide strips. Place in bowl. Mix in oil, vinegar and orange peel. Season with salt and pepper. Let stand 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving) Chop basil; mix into peppers and serve.
RED PEPPERS MELTED WITH BALSAMIC VINEGAR
I love red peppers and garlic and balsamic vinegar, so this was a no brainer for me! I sometimes add lots of garlic too(5-6 cloves) in with the peppers. You can also add thinly sliced onions. You might want to add just a touch more oil and vinegar if you add more onions. Enjoy! From Outrageous Recipes.
Provided by Sharon123
Categories Peppers
Time 1h10m
Yield 2-4
Number Of Ingredients 9
Steps:
- Heat a medium pan on low heat. Pour in olive oil and balsamic vinegar. Add peppers(and onions and garlic if using) and cook slowly, until soft (about 1/2 to 1 hour). The peppers should almost melt.
- Season with salt and pepper, add a little more balsamic vinegar once or twice if they look dry.
- Toast sliced bread under broiler, rubbing the clove of garlic over them before toasting. Spoon peppers over bread and serve warm.
Nutrition Facts : Calories 1847.6, Fat 37.2, SaturatedFat 6.4, Sodium 2646.9, Carbohydrate 315, Fiber 18.1, Sugar 29.4, Protein 63.6
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
ASPARAGUS AND RED PEPPER WITH BALSAMIC VINEGAR
A bright and flavorful vegetable dish that even vegetable haters will enjoy. It goes great with roasted meats. For milder flavors, substitute mozzarella cheese and use less vinegar.
Provided by Patrick
Categories Side Dish Vegetables Asparagus
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.
Nutrition Facts : Calories 271.8 calories, Carbohydrate 16.4 g, Cholesterol 24.1 mg, Fat 20.2 g, Fiber 5.2 g, Protein 9.5 g, SaturatedFat 7 g, Sodium 203.4 mg, Sugar 8.2 g
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- Heat the oven to 450ºF convection. (If you don’t have convection, don’t worry — your peppers may just take a little bit longer.) Place peppers in a 9×13-inch pan or something similar, see notes above (a sheet pan is not recommended). Season with salt, olive oil, and balsamic and toss to coat.
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