Tag: red wine vinegar

Italian Broccoli

by Pam on May 22, 2013

We went camping last weekend and I made a simple steak dinner with broccoli and salad. I had a bit of extra vinaigrette left over from our salad so I decided to toss the steamed broccoli with it…I am so glad I did! It gave the broccoli such a nice flavor! For once, my kids actually ate every single broccoli floret on their plates – YEAH! I decided to make it again this week and thought it would pair nicely with the Italian Chicken^[1] and the Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts^[2]. This is a quick and simple way to give broccoli an extra kick of flavor that your whole family will gobble up.

Combine the olive oil, seasoned vinegar, red wine vinegar, sugar, garlic, and sea salt and freshly cracked pepper, to taste. Whisk until evenly combined. Let the vinaigrette sit for 20-30 minutes to allow flavors to mingle.

Place the broccoli florets in a steamer tray that you have placed in a pot of boiling water. Once the water is boiling, place a lid on the pot and steam for 3-4 minutes or until broccoli is fork tender. Remove from the pot of water and steamer immediately. Pour the broccoli into a serving bowl then drizzle it with the vinaigrette and season with sea salt and freshly cracked pepper, to taste. Toss to coat the broccoli evenly. Serve & enjoy.

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Italian Broccoli

Ingredients:

1 tbsp olive oil
1/2 tbsp seasoned rice vinegar
1/2 tsp red wine vinegar
Pinch of sugar
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
2 cups of broccoli florets

Directions:

Combine the olive oil, seasoned vinegar, red wine vinegar, sugar, garlic, and sea salt and freshly cracked pepper, to taste. Whisk until evenly combined. Let the vinaigrette sit for 20-30 minutes to allow flavors to mingle.

Place the broccoli florets in a steamer tray that you have placed in a pot of boiling water. Once the water is boiling, place a lid on the pot and steam for 3-4 minutes or until broccoli is fork tender. Remove from the pot of water and steamer immediately. Pour the broccoli into a serving bowl then drizzle it with the vinaigrette and season with sea salt and freshly cracked pepper, to taste. Toss to coat the broccoli evenly. Serve & enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Italian Chicken Thighs (www.gordon-ramsay-recipe.com)
^{^} Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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https://gordon-ramsay-recipe com/tag/red-wine-vinegar

Mustard and Herb Chicken Thighs

by Pam on May 21, 2014

I had some boneless skinless chicken thighs and decided to marinate them in an olive oil, red wine vinegar, mustard, basil, thyme, parsley, and garlic combination for 4 hours before cooking them in my grill pan. I served the chicken with lemon wedges and it was a huge hit with all of us. The marinade gave the chicken great flavor and it turned out juicy and tender. I served this chicken with the Roasted Corn on the Cob^[1] and the Berry Quinoa Spinach Salad with White Balsamic Basil Vinaigrette^[2] for a delicious and healthy meal.

Combine the olive oil, red wine vinegar, mustard, basil, thyme, parsley, and garlic together in a shallow bowl; whisk. Remove any excess fat from the chicken thighs then place them in the marinade and flip the chicken to coat the thighs evenly. Wrap in plastic wrap then place into the refrigerator for 4 hours.

Remove the chicken from the refrigerator 20 minutes prior to cooking. Heat a large grill pan over medium high heat then coat the pan with cooking spray. Season both sides of the chicken thighs well with sea salt and freshly cracked pepper, to taste. Place the chicken thighs into the HOT grill pan and cook for 5-6 minutes then flip and cook for an additional 3-4 minutes, or until cooked through. Remove from the grill pan and place on a serving tray with wedges of lemon. Enjoy.

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Mustard and Herb Chicken Thighs

Yield: 4

Prep Time: 4 hours marinating time

Cook Time: 10 min.

Ingredients:

2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp Dijon mustard
2 tsp fresh basil, chopped finely
2 tsp fresh parsley, chopped finely
1 tsp fresh thyme leaves, chopped finely
1 clove of garlic, minced finely
6 boneless skinless chicken thighs, trimmed of extra fat
Sea salt and freshly cracked pepper,to taste
Lemon wedges

Directions:

Combine the olive oil, red wine vinegar, mustard, basil, thyme, parsley, and garlic together in a shallow bowl; whisk. Remove any excess fat from the chicken thighs then place them in the marinade and flip the chicken to coat the thighs evenly. Wrap in plastic wrap then place into the refrigerator for 4 hours.

Remove the chicken from the refrigerator 20 minutes prior to cooking. Heat a large grill pan over medium high heat then coat the pan with cooking spray. Season both sides of the chicken thighs well with sea salt and freshly cracked pepper, to taste. Place the chicken thighs into the HOT grill pan and cook for 5-6 minutes then flip and cook for an additional 3-4 minutes, or until cooked through. Remove from the grill pan and place on a serving tray with wedges of lemon. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Roasted Corn on the Cob (www.gordon-ramsay-recipe.com)
^{^} Berry Quinoa Spinach Salad with White Balsamic Basil Vinaigrette (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Mixed Green Salad with an Italian Vinaigrette

by Pam on September 11, 2012

I wanted to serve a salad with the Italian Chili^[1] and the Parmesan-Corn Bread Muffins^[2] so I went in search of finding a good Italian vinaigrette to toss with a simple green salad. After being inspired by several different recipes I decided to create one myself. It was simple and delicious vinaigrette tossed with the mixed greens, cucumbers, tomatoes, croutons, and shaved Parmesan cheese and it paired perfectly with the chili and corn bread muffins.

Combine the canola oil, olive oil, red wine vinegar, minced garlic, sugar, oregano, basil, dried mustard, onion powder, paprika, and sea salt & freshly cracked pepper, to taste, together in a small bowl. Whisk until well combined. Set aside for flavors to mingle – at least 30 minutes.

Place a mixture of romaine and mixed greens together in a bowl then top with grape tomatoes, diced cucumbers, croutons, and shaved Parmesan cheese. Drizzle the top with the Italian vinaigrette then toss to coat evenly. Serve immediately. Enjoy.

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Mixed Green Salad with an Italian Vinaigrette

Yield: 4

Prep Time: 10 min.

Total Time: 10 min + 30 minutes for the flavors to mingle

Ingredients:

Italian Vinaigrette:

1/4 cup of canola oil
2 tbsp of olive oil
3 tbsp red wine vinegar
2 cloves of garlic, minced
1 1/2 tsp of sugar (more if desired)
1/2 tsp of dried oregano
1/2 tsp of dried basil
1/4 tsp of dried mustard
1/4 tsp of onion powder
1/4 tsp of paprika
Sea salt and freshly cracked pepper, to taste

Mixed Green Salad:

2 cups of romaine lettuce, chopped
2 cups of mixed greens
Handful of grape tomatoes
1 cucumber, peeled, seeded, and diced
1/4 cup of croutons
Shaved Parmesan cheese

Directions:

Combine the canola oil, olive oil, red wine vinegar, minced garlic, sugar, oregano, basil, dried mustard, onion powder, paprika, and sea salt & freshly cracked pepper, to taste, together in a small bowl. Whisk until well combined. Set aside for flavors to mingle – at least 30 minutes.

Place a mixture of romaine and mixed greens together in a bowl then top with grape tomatoes, diced cucumbers, croutons, and shaved Parmesan cheese. Drizzle the top with the Italian vinaigrette then toss to coat evenly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Italian Chili (www.gordon-ramsay-recipe.com)
^{^} Parmesan-Corn Bread Muffins (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)