Month: September 2016

September 29, 2016 Deborah Chapman

Balsamic Vinegar Reduction

This is the best you will want to drizzle this deliciousness on everything it is sweet and tart all in one kind of treat. It is versatile..
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 servings


  • 1 Cup white balsamic vinegar
  • 3-4 tbsp Raw honey I used three


  1. This is how it should look once it coats the spoon

Recipe Notes

In a small pan that will not react to the vinegar and heat (non reactive) on medium heat add the balsamic vinegar and the honey, once it began to boil simmer on a very low heat, low and slow uncovered,  stirring on occasion you must watch that it does not burn.  It should reduce to about a half a cup. Once the balsamic reduction coats the spoon it is done, it has so many uses you can drizzle it on ice cream, fruits of your choice, cake, chicken, avocado, use it in a vinaigrette salad dressing, add it to any dish it is endless.   Once cooled store in a mason jar and refrigerate.   If your balsamic reduction becomes to thick once you refrigerate you can add a little warm water and it will loosen it up and will not change the taste, about 1/2 tsp of hot water should loosen it up. *To make sure your reduction is the consistency of molasses use a small plate add a dime size amount and place it onto the plate and you will be able to check the level of thickness of your balsamic reduction.  

September 26, 2016 Deborah Chapman



Roasted whole Brussel Sprouts with Bacon

This is such a savory dish the balsamic vinegar added on the end takes this dish to another level.
Course Side Dish
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 people
Author Deborah Chapman


  • 1 2 lb. bag brussel sprouts or 2 16 ounce buckets
  • 2-3 tbsp olive oil, extra virgin or organic refined coconut oil
  • 2 tsp kosher salt
  • 1/2 tsp black fresh pepper
  • 2 tbsp shallots, chopped
  • 4-5 slices oven cooked bacon chopped
  • 2-3 tbsp white balsamic vinegar


  1. Pre-heat oven to 400 degrees. 

    Wash brussel sprouts and drain off excess water, pat dry with paper towel, add brussel sprouts whole to the pan and drizzle with olive oil and add the shallots, salt, pepper and mix evenly.  

    Using 2 sheet pans or cookie sheets spread out evenly on to the sheet pan, do not over-crowd the pan and bake for about 30-40 minutes or until fork tender and a little crisp but not burnt. Add the cooked chopped bacon and the balsamic vinegar and mix well, serve and enjoy. 

Recipe Notes

*Be sure to check and shake your brussel sprouts in the pan or stir gently with a wooden spoon every 10 minutes so they cook evenly and do not burn. 



September 22, 2016 Deborah Chapman

img_8126This is something I always wanted to do as much as I like to chit chat you would think it would be easy, but to tell you the truth I am afraid of failing or maybe I won’t have enough to talk about to keep my audience engaged. The most I have learned that it is easy to cook the food, take the photo and post it.  I have so, so many photos of food but I don’t have all the recipes so now I have to remake the dish, write the recipe which is the hard part because I have over 10 years that I have been taking pictures of my food with my cell phone, no kidding ugh!!! This is my first blog of I hope to be many more.   I am taking a course on how to food blog and it really is teaching me about how to understand  WordPress which I had figured out enough to at least post (22) twenty-two recipes before I even took the course,  but I still did not quite understand WordPress.  Wish me well that I do well and learn enough to come back and blog, blog about what I love to do and that is to cook and create good home cook cuisine…