Category: Salad

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.  

November 10, 2015 Deborah Chapman



Orzo Pasta Salad w/Homemade Lemon Vinaigrette Dressing

Delicious warm or cold
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings 5 people


  • 2/3 cup orzo pasta follow instruction on the box
  • 1 cucumber peeled chopped I used the one with the seeds
  • 8 -10 Marzani mini tomatos quartered or grape tomatoes halved
  • 1/4 cup red onion chopped
  • 2 tbsp basil leaves chopped
  • 2 tbsp parsley flat leaves
  • 1/4 cup goat cheese room temperatured

Lemon vinagrette dressing

  • 2-3 tbsp organic lemon juice fresh lemon juice only
  • 2 tbsp organic apple cider vinegar Braggs
  • 2 tbsp rice vinegar
  • 1/2 cup olive oil extra virgin
  • 2-3 tsp honey I used 3
  • 2-3 tsp kosher salt
  • 1 1/2 tsp fresh black pepper
  • 1 garlic clove chopped

Recipe Notes

In a medium pot of water bring to a boil make sure to salt the water then add the orzo pasta and boil according to the package.


Peel the cucumber and chop and set aside in a medium bowl, then chop the Marzani tomatoes they are so sweet and perfect for this dish they are rather long so you can chop them long way and get about five nice bite size pieces, then add to the bowl. Chop the remainder of the ingredients and add to the bowl and set aside.


For the lemon vinaigrette add all the ingredients in a mason jar and shake until it is emulsified. It's as simple as that and taste.


Once the orzo is done drain off the water and add to a large bowl and add the salad and stir in the goat cheese while hot then add about 1/4  cup of the vinaigrette and stir.


*This dish taste good warm, room temperature and cold. Save your vinaigrette dressing to add more to the dish or to use on bake chicken or another salad.




October 9, 2015 Deborah Chapman

I love me some buffalo chicken wings but was not in the mood for wings and I was not in the mood for frying chicken so I said maybe I can still have the buffalo flavored chicken with out frying and the messy clean up so that is when I said instead of using wings maybe just use chicken breast and pan sear it then put it into the oven. That is just what I did and boy am I glad I did it.  This was the best darn buffalo chicken I ever made without even frying and cleaning up all that mess  plus it is a healthy way of enjoying the taste of buffalo chicken without frying.                



Buffalo Chicken

buffalo chicken with toasted slivered almonds, cranberries, homemade blue cheese dressing topped with bacon bits.
Course Main Dish
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4


for the buffalo chicken

  • 2 chicken breast bone in
  • 2 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 tsp smoked paprika
  • 1 tsp granulated garlic
  • 1 tbsp olive oil extra virgin
  • 2/4 cup hot sauce
  • 2 tbsp butter (unsalted)
  • 2 tbsp lemon vinagrette dressing (optional) or Italian dressing

for the Blue cheese dressing

  • 3 oz blue cheese crumbles
  • 3 tbsp buttermilk
  • 3 tbsp sour cream
  • 2 tsp mayonaise
  • 2 tsp champagne vinegar or white vinegar, white wine vinegar
  • 1/4 tsp sugar
  • 2 tsp granulated garlic I used 3tsp
  • 1 tsp black pepper I used 2tsp

romaine lettuce

  • 2 bunch romaine lettuce chopped
  • 6 strips bacon I used butcher bacon
  • 1/3 cup slivered almonds toasted
  • 4 tbsp cranberries (dry) or seedles red grapes

Recipe Notes

Cook bacon in oven on 375 for about 20 minutes or until golden and crisp, I cook mine in a broiler pan that have a drip pan on the bottom. Once cooled chop bacon into 1/4 pieces put a side.


Heat oven to 350 degrees and season the chicken with the first five ingredients, in the mean time heat a pan with the olive oil on medium heat once pan is hot add the chicken breast skin side down and pan sear it for about 3 minutes or until it is a light golden brown you are not cooking it just browning it a little. Once lightly brown turn skin side up and and place into the oven for about 20 minutes.


While chicken is in the oven heat a small pot on medium heat and add the hot sauce, butter and for some extra kick you can add 2 tablespoon of bottled Italian dressing, (I used a homemade lemon vinaigrette) and add it with the hot sauce, butter and cook for about 5 minutes until it is heated through and the butter is melted and set aside.


In a small bowl add the blue cheese, buttermilk and mashed together with a fork until it is well mixed and resemble cottage cheese then add the sour cream and the remainder of the ingredients and mix well, if it appears to be to thick add a little more vinegar to thin it out and store in a mason jar or a bowl with a tight lid and refrigerate until ready to use.


Once Chicken is done brush the chicken with half the sauce and put under the broiler on low with skin side up for about 5 minutes to caramelize, After 5 minutes remove from oven and brush with the remainder of the sauce and let cool. Once cooled separate the chicken from the bone and chop into bite size pieces/chunks which I prefer mine about 1/2 thick.


In individuals bowls add about 2 cups of lettuce add about 1/4 cup of the the chicken sprinkle some cranberries, almonds and the bacon bits and top with the blue cheese dressing and enjoy.