Balsamic Marinated Portobello Mushrooms

Portobellos are definitely my favorite mushroom for grilling. They are delicious in just about anything else too. I love their thick, meaty texture that feels almost like a burger patty but for only 10 calories per ounce (NutritionData). My favorite marinade for meaty things has to include balsamic vinegar. It gives that salty, umami depth of flavor to whatever you put it on. I got some portobellos on sale and marinated them in this, and they turned out wonderful!

You could put these babies straight on the grill as a burger, or stuff them with grain/veggie combo. I sliced them and put them in a taco, you could also put them in stir fry or on a panini.

Ingredients:

1/2 cup balsamic vinegar

1/4 cup olive oil

2 tbsp fish sauce

6 tbsp soy sauce

2 tbsp garlic

1 tbsp Nature's Seasons mix

Step 1: Mix all marinade ingredients in a bowl or plastic bag. The best route is likely a platic bag so you can flip it, but I just poured the marinade over the mushrooms in a shallow pie pan.

Step 2: Place in the refrigerator and marinate at least 6 hours, preferably overnight. They are like little sponges and will soak up all those tasty flavors. After a few hours they get soft, don't panic.

Step 3: Put on an oiled grill or fry in a pan. You could also roast in the oven at 400 for 15-20 minutes. I cooked mine for 5-10 minutes each side on the stove top, then sliced into strips.

With some avocado, cooked rice, roma tomatoes, and feta cheese, I had the perfect vegetarian burrito! Portobellos also have 1 gram of protein per ounce, plus the avocado and cheese. It will very filling without feeling heavy. These mushrooms will be a staple part of my summer cooking repertoire for sure.

What do you do with mushrooms?

Quick Homemade Balsamic Vinaigrette on a Hawaiian Salad

Salad is ubiquitously known as a diet super-staple. One can NEVER have too many leafy greens. I'm pretty sure it's physically impossible to eat enough volume to overdose on any given nutrient in leafy greens (disclaimer: not fact-checked, just widely accepted opinion). But a bowl full of greens can get boring pretty fast. Even with the plethora of toppings and novel ingredients available, it's important to dress your salad well. Just like a new pair of shoes, a new dressing can perk up a ho-hum meal. Making your own vinaigrette is easy and healthier than bottled dressings, because you determine what goes into it and can choose the freshest ingredients. Get a re-useable bottle and try it yourself! You'll never go back once you realize how much fun you can have experimenting with different spices, flavors, vinegars, oils, and juices.

Ingredients:
1/4 cup balsamic vinegar
1/4 cup plain vinegar
3/4 cup olive oil
1 tbsp diced garlic
1 tbsp brown sugar
2 tbsp lemon juice
1 tsp Italian seasoning
1 tsp ground ginger
Dash black pepper

Step 1: Assemble your dressing ingredients. You basically need a 1:2 or 1:3 ratio of sour to oils, and any spices you like. You can add sweetness like raspberry or sugar, or extra tang from citrus.

Step 2: Mix everything in a glass jar and shake it up well! You want to create an emulsion, where the droplets of non-oil are suspended inside the oil. Oil and hydrophobic things mix, while water-based things (like vinegar) won't mix with the oil. Make sure you shake well just before adding to your salad.

Step 3: Pour a few tbsp over your salad and enjoy! This dressing here was perfect on my Hawaiian Salad.

Ingredients in Hawaiian Salad:
1 cup spinach
2 slices ham, diced
1/4 cup pineapple
3 baby carrots, julienned
Sprinkle of mozzarella

So the next time your lettuce-tomato-cucumber combo gets a little bland, whip out a glass bottle and spice it up!

What's your favorite way to top a salad?

Balsamic pork and potato wedges - dinner in under 30 minutes

For a simple, quick weeknight meal, I keep packages of pork chops in the freezer. I buy them in bulk when they are on sale, on of the many ways I mentioned in my post on how to save money on groceries. So I know there are packs of 2 pork chops in the freezer, ready to be thawed and made into a meal in under 30 minutes. Just add a side or two, and dinner is served. This meal is one of my favorites, I love the soft inside and crispy outside of homemade potato wedges, and balsamic vinegar is one of the best marinades for meat.

Ingredients:

2 pork chops

1 tbsp olive oil

~4 tbsp balsamic vinegar

Garlic salt

2 small potatoes, cut into wedges

1 cup frozen or fresh veggies

2 tbsp butter

Step 1: Heat the oven to 350, and spray a baking pan with oil. Put the potato wedges on, and sprinkle on some salt and pepper. Bake them for about 20 minutes, turning at least once to crisp on all sides.

Step 2: While potatoes are in the oven, put olive oil and vinegar in a frying pan. Add the pork chops and cover. Cook on medium heat for 10-20 minutes, turning at least once. Cut through to make sure there is no pink in the center.

Step 3: For the final few minutes of cooking, add in 1-2 cups frozen vegetables. I used broccoli and carrots. Cover again, and let cook until the vegetables are thawed, warmed through, and soft to the touch. Sprinkle everything with some garlic salt, and serve.

The potatoes baking takes the longest amount of time, so if you use a different starch, like minute rice or frozen fries that you just microwave, you could get this on the table in 20 minutes. The balsamic is tangy yet umami, and pairs perfectly with pork. And I am always a fan of meat & potatoes, with enough vegetables to balance everything out. 

What's you favorite go-to weeknight meal?