There are so many great recipes you can make with our delicious balsamic vinegars!
These vinegars are extremely versatile...you can use them for salad dressings, cocktails or "mocktails", drizzle on roasted potatoes and butternut squash.
Brush onto grilled chicken, fish,porkchops or shrimp.
Also delicious on grilled pineapple, peaches or nectarines.
Try the Mixed Berry balsamic on a brownie, ice cream or on pound cake.
Try my favorite, chocolate balsamic vinegar on grilled steak with blue cheese.
Peachy Balsamic Chicken
4 tbsp of olive oil
1/2 medium onion, sliced
4 (5oz) boneless, skinless chicken breasts
pink salt and black pepper to taste
2 cloves of garlic, minced
1/3 cup of Wicked Good Spice Mixes Peach Balsamic vinegar
1 tbsp of honey
2 cups of sliced firm ripe peaches
1 14.5 oz can of diced tomatoes
1 bunch of arugula
4 cups of cooked rice
Heat oil in a large skillet over medium-high heat.
Add onion to the pan and saute for 3 minutes. Push onions to one side of the pan.5
Season the chicken with salt and pepper. Add 1 tablespoon of oil to the pan.
Add chicken to the pan and cook about 2 1/2 minutes on each side or golden. Remove chicken to a plate and cover.
Add garlic to the pan and saute for 1 minute. Add 1/3 cup of Peach vinegar, cook and stir until it reduces by half.
Add peaches, tomatoes and add chicken back to the skillet.
Cover the skillet and reduce heat to medium-low and simmer until chicken is cooked thru, about 6-9 minutes.
Serve on rice and top with fresh arugula
Pineapple Chicken with Wicked Good Pineapple Balsamic Vinegar
1 Fresh Pineapple, Skinned and cut into rounds with the core removed
2 Lbs of boneless, skinless chicken thighs
For The Marinade:
1/2 cup of coconut aminos
1/4 cup of water
1/2 cup of Wicked Good Spices Pineapple Balsamic Vinegar
1/4 cup of tomato paste
6 pitted dates, soaked for 15 minutes in warm water and then drained
2 tsp of garlic powder
2 tsp of chili powder
1 tsp of paprika
To make marinade, place all of the marinade ingredients in a food processor. Process until all ingredients are blended and smooth.
Place chicken in a shallow pan and cover with marinade and refrigerate overnite.
Heat the grill to 500 degrees and add the chicken and the pineapple to the grill.
Grill the chicken about 5-6 minutes on each side until done or till 165 degrees
Grill the pineapple about 4 minutes on each side or until fork tender
Serve with cauliflower rice, mixed greens and scallions.
Flatbread with Vanilla Fig Balsamic Vinegar
1 tsp of dried thyme
6 oz of Pancetta, finely chopped
2 garlic clove, minced
1/4 tsp of black pepper
1 cup of artichoke hearts, thinly sliced
1 cup of arugula
1/4 cup of shredded mozzarella
1/4 cup of grated parmigiano-reggiano cheese
1/3 cup of Wicked Good Vanilla Fig Balsamic Vinegar
Instructions:Preheat the oven to 350 degrees
Place 2 tbsp of olive oil in a skillet over medium heat.
Add garlic,pancetta, artichokes and thyme and saute for 5 minutes until pancetta is crisp.Stir in pepper
Place flatbread on a sheet pan and top with pancetta mixture.
Spread the asparagus out evenly on flat bread. Cover with mozzarella
Put the flat bread in the oven for about 8-10 minutes or until the mozzarella melts
Remove from oven and sprinkle with parmigiano-reggiano and cover with arugula and drizzle Vanilla Fig balsamic.
Serve while still warm and enjoy!