Basil Chicken Thighs with Pickled Garlic

I found this cute little jar of pickled garlic at one of the specialty grocery stores and figured, what the heck! I'll find something to do with it. I have been eating a couple cloves every time I open the fridge. Good thing garlic is good for you! And it's sweet so I don't have bad garlic breath all the time.

If you can't find pickled garlic, don't worry about it. Use 6-10 roasted garlic cloves and about 1 tbsp of regular or brown sugar tossed in. It will be a little smokier than my version, but that's not a bad thing.

Basil Chicken Thighs with Pickled Garlic

1 pkg Boneless chicken thighs 6-8
1/4 cup pickled garlic
1 tbsp yellow curry powder
1/2 medium onion, sliced thinly
10 leaves fresh basil
1 tbsp Basil Olive Oil
1 Tbsp White Kiwi Balsamic
Pinch of Jalapeno Sea Salt

Preheat the oven to 350 degrees.

Place the chicken in a casserole pan and spread the onions around the sides. Rub the chicken down with the olive oil. Drizzle the balsamic over it all and sprinkle the curry powder on top.

Tear the basil leaves in large bits and tuck around the chicken. Leave the garlic whole and nestle with the basil.

Loosely tent with foil. Bake for 30 minutes. Take the foil off and stir around a bit. Bake an additional 5-10 minutes just to brown the tops a bit.

Put a pinch of the Jalapeno Sea Salt on top of each portion before you serve.

Zippy Pasta Salad

I was been intending to make this salad for awhile now. Finally got to it. Whoo! And it is soooo good. Very sad I waited this long.

Think I'm making this for the next BBQ.

Zippy Pasta Salad

1 lb tri color rotini

1/4 - 1/3 lb sliced pepperoni

1/4 - 1/3 lb sliced salami

1/3 - 1/2 lb pepperjack cheese

2 tbsp White Kiwi Balsamic

2 tbsp Sundried-Tomato Parm and Garlic Olive Oil

--Extra 1 tbsp Olive Oil

Cook the rotini. Run cold water over it and put in the fridge to cool completely. 

Dice the meats and cheese and toss with 1 tbsp of the olive oil. I do this to try and break up the meat slices. You could also get them unsliced and make cubes. 

Toss the meats with the chilled noodles and the remainder of the olive oil and the balsamic vinegar.

Chicken and Green Beans with Stuffing

Chicken and Green Beans

2 large chicken breasts, small diced
2 cups chopped green beans
1 large onion, finely sliced
Salt and pepper to taste
4-6 tablespoons White Kiwi Balsamic Vinegar
1 tbsp Butter Olive Oil

For Stuffing:
Follow all directions for stuffing, substituting 2 tbsp Butter Olive Oil for the butter. Set aside.

Heat 1tbsp Butter Olive Oil in a large skillet to medium-high. Add the onions and saute a few minutes, until they just begin to brown. Add chicken and cook about 8-12 minutes until evenly browned.

Toss green beans into pan and stir in White Kiwi Balsamic and salt and pepper to taste. Cover and let cook about 5 minutes.

Stir and serve with stuffing.