White Honey Ginger Chicken

 A friend is growing yellow and green bell peppers and his wife is sick of eating them. So I got a nice big bag. I paired them with chicken and onions and called it dinner!

White Honey Ginger Chicken

1 pkg chicken breasts, diced
2 large yellow bell peppers, rough chopped
1 large green bell pepper, rough chopped
1 vidalia onion, chopped
4 tbsp - 1/4 cup White Honey Ginger Balsamic
4-5 Sun-Dried Tomatoes, sliced
Pepper, to taste
Thai Ginger Sea Salt
2 tbsp olive oil (I used Persian Lime)

Add the olive oil to a pan and heat to medium. Add your onion and saute 3-5 minutes or until it is nice and translucent. Add your chicken, sun-dried tomatoes and a sprinkle of black pepper.

Cook for four or five minutes a side. There should be some color, but not too much.

Add your peppers and the White Honey Ginger Balsamic. Start with a few tablespoons and work your way up to more. This depends on how much sauce you want at the end. Cover and cook for an additional five minutes.

Serve with Thai Ginger Sea Salt.

Sundried Tomato Basil Pasta

I went with a simple pasta this week. I was at the store late last night and just needed something quick.

I cooked the fusili pasta according to the package directions and dressed it with Basil Olive Oil. I tossed sun-dried tomatoes into it and sprinkled on some of our Sun-Ripened Tomato Sea Salt. 

Then I called it dinner. It would probably have been even better with some wilted basil leaves thrown in, but I didn't have any.

It was just what I wanted for dinner though!

Cherry Mint Pork Chops

I have so much mint growing in my backyard. Someone planted it years and years ago and it has taken over a whole planting bed and is starting to creep around the side of the house.

When we got the Cherry Balsamic in, I knew just what I wanted to do with it!

Cherry Mint Pork Chops
Serves 4

-1 package thin sliced pork chops
-Basil Olive Oil
-Cherry Balsamic
-Sun-dried Tomatoes
-Mint leaves
-Sundried-Tomato Sea Salt

Heat 3-4 tablespoons oil in a large skillet over low heat. Increase the temperature to medium-high and arrange chops in the skillet. Cook, turning only once about 3 minutes a side. Set aside.

For the sauce:
Chop 6 to 8 tomatoes and place in a food processor. Chop mint and add(I put in a good handful). Start food processor and stream in enough Balsamic to make a thick sauce. I added almost a 1/4 cup.

Scrape sauce into your skillet and cook over low heat until it is hot and bubbly, no more than 5 minutes.

Spoon the sauce over the pork chops and serve with salad.

Dressed with Cherry Balsamic and Basil Olive Oil of course!