Tag: seasoned rice vinegar

Italian Chicken Thighs

by Pam on May 21, 2013

I have often seen recipes for chicken using an Italian vinaigrette as a marinade so I decided to give it a try. I made a tangy vinaigrette using seasoned rice vinegar, red wine vinegar, olive oil, garlic, and seasonings. I marinated the chicken thighs for 8 hours then did a quick sear before cooking them off in the oven. They turned out moist, flavorful, and so delicious. I will definitely be making this chicken again! I served these chicken thighs with the Garlic Rice with Sautéed Onions, Sun-Dried Tomatoes, and Toasted Pine Nuts^[1] and broccoli for a tasty and healthy meal.

Combine the olive oil, water, seasoned rice vinegar, red wine vinegar, minced garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a large zip lock bag, seal and shake the bag to mix well. Place the trimmed chicken thighs in the bag and squish them around to make sure they are evenly coated. Place into the refrigerator for 8 hours (or overnight). Remove the bag from the refrigerator 20 minutes prior to cooking the chicken.

Preheat an OVEN PROOF pan over medium high heat and coat it with cooking spray. Add the chicken thighs to the hot pan and cook for 4 minutes or until golden brown, flip the chicken over and place the pan into the oven. Roast the chicken for 15 minutes then remove from the oven. Let the chicken rest for a few minutes prior to serving. Enjoy.

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Italian Chicken Thighs

Yield: 4

Prep Time: 5 min. + 8 hours marinating time

Cook Time: 20 min.

Ingredients:

5 boneless and skinless chicken thighs, trimmed of any fat
3 tbsp olive oil
1 tbsp water
1 tbsp seasoned rice vinegar
1 tsp red wine vinegar
1 clove of garlic, minced
Pinch of sugar
Sea salt and freshly cracked pepper, to taste

Directions:

Combine the olive oil, water, seasoned rice vinegar, red wine vinegar, minced garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a large zip lock bag, seal and shake the bag to mix well. Place the trimmed chicken thighs in the bag and squish them around to make sure they are evenly coated. Place into the refrigerator for 8 hours (or overnight). Remove the bag from the refrigerator 20 minutes prior to cooking the chicken.

Preheat an OVEN PROOF pan over medium high heat and coat it with cooking spray. Add the chicken thighs to the hot pan and cook for 4 minutes or until golden brown, flip the chicken over and place the pan into the oven. Roast the chicken for 15 minutes then remove from the oven. Let the chicken rest for a few minutes prior to serving. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} 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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Spinach Sauté with Grape Tomatoes, Feta Cheese, and Toasted Pine Nuts

by Pam on March 21, 2013

I wanted a healthy and delicious side dish to pair with the Baked Barbecue Ribs^[1] and Roasted Asparagus with Garlikcy Panko^[2] that I recently made for dinner. I grabbed some spinach out of the refrigerator along with toasted pine nuts and feta cheese. I also grabbed some grape tomatoes, seasoned rice vinegar, and fresh garlic to add to the sauté. This recipe took less than 5 minutes to make and was healthy and delicious. It turned out to be a wonderful side dish that we all gobbled up – even my kids enjoyed it (mostly because of the vinegar – they love vinegar).

Heat the olive oil in a skillet over medium heat. Add the grape tomatoes and cook, stirring often, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the fresh spinach, the seasoned rice vinegar, a dash of crushed red pepper flakes, sea salt and freshly cracked pepper, to taste; cook, stirring constantly for 1-2 minutes or until the spinach has just wilted. Remove from the skillet and pour into a serving bowl. top with feta cheese and toasted pine nuts. Serve immediately with extra seasoned rice vinegar on the side, if desired. Enjoy.

Side Note: To toast the pine nuts, heat a DRY skillet over medium low heat; add the pine nuts and cook, stirring occasionally, until golden brown and toasted; about 5 minutes.

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Spinach Sauté with Grape Tomatoes, Feta Cheese, and Toasted Pine Nuts

Yield: 4

Ingredients:

1 tsp olive oil
1 cup of grape tomatoes
1 clove of garlic, minced
4 cups of baby spinach
1 tbsp seasoned rice vinegar (more if desired)
Dash of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste
Feta cheese crumbles, to taste
Toasted pine nuts, to taste

Directions:

Heat the olive oil in a skillet over medium heat. Add the grape tomatoes and cook, stirring often, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the fresh spinach, the seasoned rice vinegar, a dash of crushed red pepper flakes, sea salt and freshly cracked pepper, to taste; cook, stirring constantly for 1-2 minutes or until the spinach has just wilted. Remove from the skillet and pour into a serving bowl. top with feta cheese and toasted pine nuts. Serve immediately with extra seasoned rice vinegar on the side, if desired. Enjoy.

Side Note: To toast the pine nuts, heat a DRY skillet over medium low heat; add the pine nuts and cook, stirring occasionally, until golden brown and toasted; about 5 minutes.

References

^{^} Baked Barbecue Ribs (www.gordon-ramsay-recipe.com)
^{^} Roasted Asparagus with Garlicky Italian Panko (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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Indonesian Cucumber Salad

by Pam on May 6, 2013

I was looking for a light and tasty salad to go with the pork tenderloin I was making for dinner when I came across several different variations for an Indonesian cucumber salad. I decided to make my own version using cucumber, red onion, and cilantro. I used seasoned rice vinegar with a touch of sugar, crushed red pepper flakes, and sea salt & freshly cracked black pepper to season the cucumbers. This recipe couldn’t have been easier to make and it tasted great! I loved how light and refreshing it was and so did the rest of my family, especially my daughter, who absolutely loved it.

Combine the sliced cucumber, red onion, and cilantro in a dish. Add the rice vinegar, sugar, crushed red pepper flakes, and sea salt and freshly cracked black pepper, to taste. Gently mix until well combined. Cover and place into the refrigerator for at least 30 minutes prior to serving. Enjoy.

Side Note: If you keep it in the refrigerator longer, make sure to stir it every once in awhile so the cucumbers are evenly coated with the vinegar.

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Indonesian Cucumber Salad

Yield: 4

Prep Time: 5 min.

Ingredients:

1 cucumber, peeled & sliced
1 tbsp red onion, diced
1 tbsp fresh cilantro, chopped
3 tbsp seasoned rice vinegar
1/2 tsp sugar
Pinch of crushed red pepper flakes
Sea salt and freshly cracked pepper, to taste

Directions:

Combine the sliced cucumber, red onion, and cilantro in a dish. Add the rice vinegar, sugar, crushed red pepper flakes, and sea salt and freshly cracked black pepper, to taste. Gently mix until well combined. Cover and place into the refrigerator for at least 30 minutes prior to serving. Enjoy.

Side Note: If you keep it in the refrigerator longer, make sure to stir it every once in awhile so the cucumbers are evenly coated with the vinegar.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)