Type what you have

Ingredients

• ✓ balsamic vinegar
• ✓ balsamic vinegar
• olive oil
• butter
• dijon mustard
• garlic
• chicken breast
• chicken stock
• shallot
• cremini mushroom
• chicken stock
• herbes de provence
• salt
• black pepper
• provolone cheese

Instructions

1. 1 Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl. Stir chicken breast halves into mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm.
2. 2 Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes.
3. 3 Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.

By beutifldrmer

Ingredients

• ✓ balsamic vinegar
• pork loin chop
• salt
• black pepper
• olive oil
• shallot
• thyme
• port wine
• blackberry juice
• chicken broth
• cornstarch
• water
• blackberry

Instructions

1. 1 Season both sides pork chops with salt and black pepper. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add chops; sear until lightly brown and no longer pink, 2 to 3 minutes per side. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C). Transfer chops to a plate; set aside.
2. 2 Heat remaining 1 teaspoon oil in the same skillet. Add shallots and thyme; cook and stir until shallots translucent, about 1 minute. Add port wine, blackberry juice, chicken broth, and balsamic vinegar; bring to a boil, scraping any browned bits of food off the bottom of the skillet with a wooden spoon. Cook until reduced by one-third, about 5 minutes.
3. 3 Stir cornstarch and water together in a bowl until becomes a paste; stir into sauce. Cook and stir until thickened, about 1 minute; reduce heat to low. Stir in blackberries; simmer until just warmed through.
4. 4 Return chops to the skillet; turn to coat in sauce. Serve chops topped with more sauce.

By Scott Koeneman

Ingredients

• ✓ balsamic vinegar
• chicken liver
• milk
• butter
• yellow onion
• black peppercorn
• garlic
• red pepper flake
• thyme
• bay leaf
• salt
• black pepper
• scotch whiskey

Instructions

1. 1 Combine chicken livers and milk in a bowl. Let soak in the refrigerator, about 2 hours.
2. 2 Melt 2 tablespoons butter in a saucepan over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add 1 1/2 teaspoon black peppercorns, garlic, red pepper flakes, and thyme; cook and stir until fragrant, 1 to 2 minutes.
3. 3 Remove chicken livers from the milk with a slotted spoon; add to the saucepan with balsamic vinegar and bay leaves. Season with salt and pepper. Cook until chicken livers are tender and no longer pink, 10 to 12 minutes. Remove from heat and cool slightly, 5 to 10 minutes.
4. 4 Transfer chicken liver mixture to a food processor. Add remaining 1 1/2 teaspoons black peppercorns and Scotch; blend until smooth. Add remaining 6 tablespoons of butter and pulse until fully incorporated into the mixture.
5. 5 Divide blended mixture evenly among 6 porcelain ramekins. Cover with plastic wrap and refrigerate until firm, about 6 hours.

By Colleen Renzullo

Ingredients

• ✓ balsamic vinegar
• dill
• horseradish
• ginger root
• garlic
• cumin
• black pepper
• sea salt
• brown sugar
• orange liqueur
• chive
• basil
• oregano
• tomato paste
• lemon juice
• mustard
• worcestershire sauce
• green onion
• red wine

Instructions

1. 1 Whisk red wine, green onions, Worcestershire sauce, Dijon mustard, lemon juice, tomato paste, oregano, basil, chives, vinegar, orange liqueur, brown sugar, salt, black pepper, cumin, garlic, ginger, horseradish, and dill together in a large glass or ceramic bowl until combined.

By Basil Brad

Ingredients

• ✓ balsamic vinegar
• paprika
• asiago cheese
• gruyere cheese
• bread
• black pepper
• salt
• bay leaf
• thyme
• parsley
• worcestershire sauce
• red wine
• beef broth
• chicken broth
• salt
• sweet onion
• red onion
• butter

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Stir in red onions, sweet onions, and salt. Cook, stirring frequently, until onions are caramelized and almost syrupy, about 35 minutes.
2. 2 Stir in chicken broth, beef broth, red wine, and Worcestershire sauce. Bundle parsley, thyme, and bay leaf with kitchen twine; add to the pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard herb bundle. Reduce heat to low; stir in vinegar and season with salt and pepper. Cover soup and keep warm over low heat while you prepare the toast.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet and broil, turning once, until well toasted on both sides, about 3 minutes. Remove from heat; do not turn off the broiler.
4. 4 Arrange 4 large oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice of toasted bread, 2 slices Gruyère cheese, and 1/4 of the Asiago cheese. Sprinkle a little bit of paprika over the top of each one.
5. 5 Cook under the hot broiler until bubbly and golden brown, about 5 minutes. Cheese will cascade over the sides of the crock and form a beautifully melted crusty seal as it melts.
6. 6 Serve hot and enjoy!

By Jersey Tomato

Ingredients

• ✓ balsamic vinegar
• steak seasoning rub
• olive oil
• pork loin roast

Instructions

1. 1 Combine vinegar and steak seasoning in a medium bowl; stir until seasoning is dissolved. Stir in olive oil until combined.
2. 2 Place pork into a resealable plastic bag, then pour marinade over pork. Squeeze out air and seal the bag; marinate in the refrigerator for 2 hours to overnight.
3. 3 When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Place pork into a glass baking dish along with marinade.
5. 5 Bake in the preheated oven, basting occasionally, until an instant-read thermometer inserted into the center of the tenderloin reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour.
6. 6 Let rest for 10 minutes before slicing and serving.

By Melissa S

Ingredients

• ✓ balsamic vinegar
• sweet onion
• honey
• tarragon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
3. 3 Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
4. 4 Bake for 30 to 40 minutes or until onions are tender.

By Maryellen Kline-Lapati

Ingredients

• ✓ balsamic vinegar
• carrot
• olive oil
• brown sugar

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

By HARRY WETZEL

Ingredients

• ✓ balsamic vinegar
• chicken broth
• white sugar
• garlic
• italian seasoning
• chicken breast
• olive oil

Instructions

1. 1 Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
2. 2 Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jenna

Ingredients

• ✓ balsamic vinegar
• soy sauce
• olive oil
• eggplant

Instructions

1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix soy sauce, balsamic vinegar, and oil together in a 9x13-inch baking dish. Add eggplant slices and turn several times to coat.
3. 3 Lift eggplant out of marinade and carefully place onto the preheated grill, watching for flare-ups. Cook until browned and charred but tender and creamy in the middle, about 5 minutes per side.

By Frank040

Ingredients

• ✓ balsamic vinegar
• olive oil
• tomato paste
• garlic
• seasoned salt
• red pepper flakes

Instructions

1. 1 Combine olive oil, balsamic vinegar, tomato paste, garlic, seasoned salt, and red pepper flakes in an airtight container; cover and shake vigorously until well combined. Let sit at room temperature for 30 minutes.
2. 2 Shake oil mixture well and divide between dipping dishes.

By FrackFamily5 CACT

Ingredients

• ✓ balsamic vinegar
• black garlic
• preserved lemon
• soy sauce
• olive oil

Instructions

1. 1 Combine black garlic, preserved lemon (make sure all seeds are removed), balsamic vinegar, and soy sauce in a high capacity blender (such as a Vitamix®) until black garlic and preserved lemon are pulverized into a smooth mixture. Add olive oil and blend until aioli thickens.

By Andy Surowiec

Ingredients

• ✓ balsamic vinegar
• baby back rib
• black pepper
• teriyaki sauce
• garlic

Instructions

1. 1 Sprinkle baby back ribs with pepper and place in a slow cooker. Pour 1/3 cup teriyaki sauce on top. Cover and cook until tender, 4 hours on High or 7 hours on Low.
2. 2 Cut ribs apart. Combine remaining 1/3 cup teriyaki sauce, balsamic vinegar, and garlic in a saucepan over medium-high heat. Simmer uncovered for 5 minutes. Brush sauce over ribs.

By kimmi

Ingredients

• ✓ balsamic vinegar
• radicchio
• olive oil
• salt
• mustard

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place radicchio in a large bowl. Add 1 tablespoon olive oil and salt; toss to coat.
3. 3 Whisk together remaining 2 tablespoons olive oil, mustard, and vinegar in a separate bowl. Set aside.
4. 4 Grill radicchio on the preheated grill for 3 minutes on each side. Transfer to a serving dish and drizzle reserved dressing over the top. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ balsamic vinegar
• butter
• olive oil
• garlic
• oregano
• button mushroom

Instructions

1. 1 Melt butter with oil in a large skillet over medium heat. Stir in balsamic vinegar, garlic, oregano, and mushrooms. Saute for 20 to 30 minutes, or until tender.

By LANNI

Ingredients

• ✓ balsamic vinegar
• green bean
• soy sauce
• sugar
• sesame oil
• garlic

Instructions

1. 1 Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green.
2. 2 In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.
3. 3 Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them.

By Pam Buffel

Ingredients

• ✓ balsamic vinegar
• brussels sprout
• olive oil
• salt
• black pepper
• bacon
• lemon zest

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 15x10-inch baking pan with foil.
2. 2 Place Brussels sprouts into the prepared pan. Drizzle 1 tablespoon balsamic vinegar and olive oil on top. Season with salt and pepper; toss to coat.
3. 3 Roast in the preheated oven, stirring every 5 minutes, until Brussels sprouts are crisp-tender and brown, 15 to 20 minutes.
4. 4 While Brussels sprouts roast, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Crumble when cool enough to handle.
5. 5 Drizzle roasted Brussels sprouts with remaining 1 tablespoon balsamic vinegar and sprinkle with crumbled bacon and lemon zest.

By Kisspookies

Ingredients

• ✓ balsamic vinegar
• white button mushroom
• olive oil
• garlic powder
• salt
• black pepper
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Wipe mushrooms clean with a damp paper towel and place in a bowl. Add vinegar, oil, garlic powder, salt, and pepper; stir to combine. Let sit while oven preheats.
3. 3 Place mushrooms in a single layer on the prepared baking sheet.
4. 4 Bake in the preheated oven for 20 minutes. Remove baking sheet from oven and garnish with chives.

By Soup Loving Nicole

Ingredients

• ✓ balsamic vinegar
• olive oil
• honey
• dijon mustard
• garlic
• basil
• salt
• black pepper
• chicken breast

Instructions

1. 1 Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
2. 2 Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
3. 3 Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
4. 4 Remove chicken from marinade and discard used marinade.
5. 5 Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

By My Hot Southern Mess

Ingredients

• ✓ balsamic vinegar
• olive oil
• red onion
• bread crumb
• self-rising flour
• halibut fillet

Instructions

1. 1 Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar.
2. 2 Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side.
3. 3 Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show.

By sylvaere

Ingredients

• ✓ balsamic vinegar
• bow tie pasta
• green onion
• feta cheese
• olive oil
• tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in ice water until cool.
2. 2 Toss pasta with onion, feta, balsamic, olive oil and tomato. Serve immediately or chill 1 to 2 hours in refrigerator.

By Kim Samuels

Ingredients

• ✓ balsamic vinegar
• asparagus
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread out asparagus in a single layer on a baking sheet and drizzle with olive oil. Roll asparagus back and forth until evenly coated with oil.
3. 3 Bake in the preheated oven until asparagus is lightly browned and easily pierced with a knife, 20 to 30 minutes, depending on the thickness of asparagus. Flip asparagus. Season with salt and drizzle with balsamic vinegar. Continue baking until balsamic vinegar starts to caramelize, about 1 minute more.

By Toi

Ingredients

• ✓ balsamic vinegar
• butter
• chanterelle mushroom
• butter
• tomato
• scallop

Instructions

1. 1 Melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. Transfer chanterelles to a bowl. Melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. Cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
2. 2 Stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. Stir cooked tomato and browned butter into mushrooms.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Place scallops onto a broiler pan and broil in oven until just opaque, about 2 minutes per side. Serve scallops on a platter topped with chanterelles and sauce.

By maggie

Ingredients

• ✓ balsamic vinegar
• olive oil
• lemon juice
• garlic
• sea salt
• black pepper
• spinach
• pine nut

Instructions

1. 1 In a bowl, mix the olive oil, vinegar, lemon juice, garlic, salt, and pepper.
2. 2 Place the spinach over boiling water in a pot fitted with a steamer basket, and steam 2 to 3 minutes, until wilted but not soggy.
3. 3 Toss spinach in a bowl with the dressing, and sprinkle with pine nuts to serve.

By KNIVES0UT1979

Ingredients

• ✓ balsamic vinegar
• endive
• blue cheese
• dried cranberry
• walnut

Instructions

1. 1 Arrange endive leaves on a serving tray.
2. 2 Combine blue cheese, cranberries, and walnuts in a bowl; spoon a small amount in each leaf. Drizzle with balsamic vinegar.

By Lisa McDowell Hackett

Ingredients

• ✓ balsamic vinegar
• salmon fillet
• salt
• black pepper
• olive oil
• honey
• red pepper flake

Instructions

1. 1 Season salmon with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Cook salmon skin-side down for 2 minutes; flip and cook for 2 minutes more. Whisk balsamic vinegar and honey together; pour over salmon. Continue cooking over low heat until flesh flakes easily with a fork, 5 to 6 minutes. Sprinkle red pepper flakes on top before serving.

By FastCheapDiet

Ingredients

• ✓ balsamic vinegar
• chicken wing
• salt
• water
• sweet chili sauce
• sriracha sauce
• green onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Place wings on the baking sheet and sprinkle with 1/2 teaspoon salt.
2. 2 Bake in the preheated oven for 15 minutes. Using tongs, flip the wings over and sprinkle remaining salt over the top. Bake for 15 minutes more.
3. 3 Meanwhile, bring water, vinegar, sweet chili sauce, and Sriracha to a boil in a medium saucepan. Reduce heat and simmer until sauce thickens, about 5 minutes.
4. 4 Transfer wings to a large bowl and pour sauce over the top. Toss to coat.
5. 5 Set an oven rack about 6 inches from the heat source and turn broiler on high. Place a wire cooling rack on the baking sheet and arrange wings on top.
6. 6 Broil wings for until crispy, about 5 minutes. Garnish with chopped green onion.

By Soup Loving Nicole

Ingredients

• ✓ balsamic vinegar
• vegetable oil
• blueberry
• white vinegar
• honey

Instructions

1. 1 Combine oil, blueberries, white vinegar, balsamic vinegar, and honey together in a food processor; blend until smooth.

By FAIRUZAH

Ingredients

• ✓ balsamic vinegar
• maple syrup
• mustard
• chicken thigh
• cooking spray

Instructions

1. 1 Whisk maple syrup, Dijon mustard, and balsamic vinegar together in a bowl. Pour over chicken thighs in a bowl and marinate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.
3. 3 Place chicken in the prepared casserole dish and pour remaining marinade on top.
4. 4 Bake in the preheated oven for 25 minutes. Flip chicken and continue baking until juices run clear and sauce is thick, about 25 minutes more. Serve with sauce over chicken.

By Bwoogie1

Ingredients

• ✓ balsamic vinegar
• olive oil
• shallot
• chicken breast
• goat cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
3. 3 Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
4. 4 Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
5. 5 Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

By Amber Maechler