Pre-heat oven to 375F. Sprinkle both sides of chicken with salt and pepper.
Heat an oven-proof skillet. Add olive oil. Over medium-high heat, sear chicken for about 2 minutes on each side.
Top chicken with tomato, and a sprinkle of salt and pepper. Pour water and 2 T of the balsamic into the skillet around the chicken. Cover and bake for 15-20 minutes, or until the chicken’s internal temperature reaches 170F.
Bring remaining balsamic vinegar to a boil. Reduce to a simmer and cook, keeping an eye on it, until it’s reduced down and syrupy.
Uncover and top with mozzarella and bake just until cheese is melted, about 5 minutes.
Serve chicken topped with basil and a drizzle of reduced balsamic vinegar.
Today I made dip. It’s not your average Spinach-Artichoke Dip. No way. It’s made with artichokes, walnuts, spinach, and beet greens. There’s a little cheese too. Cheese is always a good addition to dip in my books. I’m totally a fan of creamy dips and sauces. But this time, I exchanged the mayo for balsamic vinegar…
Really, I use the term “dip” loosely. It’s more of a “scoop”, but I don’t know if that works…
If you didn’t blend it, this could be a side dish of wilted greens that you eat with a fork. I’d be ok with that serving option. Or maybe you might want to add some of the water from a pot of cooking pasta and make it into a pasta dish? Be my guest! But, my plan is to scoop it out of a bowl with a cracker or some French bread and call it dinner. Yes, dinner. Or snack, appetizer, lunch, breakfast (alongside a fried egg? Sure, I think so.)…
I’ll admit that it’s not quite as pretty as one of those creamy Spinach-Artichoke dips. It’s the balsamic that gives it the dark color. Totally worth it.
Something I didn’t do that I’m regretting: I didn’t add bacon. That would have been a good addition. Great, now not only am I hungry, but I’m hungry for bacon…
1-2 C cheese, grated (mixture of parmesan and gruyère)
crackers, bread, or bagel chips for serving
Instructions
Heat skillet. Add oil. When oil is hot, add artichokes, shallot, salt, pepper, red pepper flakes, and sugar. Cook for 3-5 minutes, over medium heat, stirring occasionally.
Add garlic and walnuts. Cook 2 minutes, over medium heat, stirring often.
Add vinegar and reduce down for 3-4 minutes (or less!).
Stir in dijon. Add beet greens and wilt down for 2 minutes, (to help greens wilt down: using tongs, pick up greens and bits from the bottom and turn over). Add spinach and wilt down for 2 minutes, or until all greens are wilted.
Using the chopper attachment of a hand blender (or a food processor), working in batches (if needed), blend the dip to desired consistency.
If my self at age 9 knew how I eat now, she might not approve. She might think that having more Doritos, Crunchie bars, Froot Loops, white bread, and Sherbet in my diet would be more fun.
I realize that those aren’t all that outrageous. I was just trying to think of things that were treats when I was younger.
My parents did a good job of feeding us healthy foods. I don’t really remember hating it or anything. Maybe I was a bit indifferent. In any case, I now recognize the importance of what we eat. I know that a diet that consisted solely of Froot Loops wouldn’t be a wise choice for me. Doritos for breakfast, lunch, and dinner every day would be a disaster. Just like my parents allowed us, I definitely have room in how I eat for treats. Definitely. But, there’s a fierce love for fruits and vegetables that will not be denied.
Today is National Grilled Cheese Day. My brother, Josh, informed me of it this morning. It would have been just wrong not to have it for lunch.
I’m totally cool with a plain old grilled cheese. You know, bread, butter, cheese, done. But today I wanted a fancied up version. Hello gruyère, rosemary ham, fuji apple, olive oil, and a touch of salt, between two pieces of Ezekiel bread. Hello indeed.
a few slices of thinly sliced ham (rosemary ham if you can find it)
Gruyère cheese, as much as you need, sliced
fuji (or your favorite) apple, thinly sliced
Instructions
Drizzle oil on one side of each slice of bread. Sprinkle with salt and distribute evenly over the slice. Top with cheese, ham, and apple slices. Close.
Place into a hot skillet over medium or medium-low heat. Cover (opt.) and cook for about 3ish minutes, or until the bread is crispy. Flip and cook uncovered until cheese is melted and second slice of bread is crispy.
