Grilled Chicken Breast with Balsamic Reduction
1 cup organic balsamic vinegar
1 tbsp organic unsalted butter
1 tbsp organic sugar
Optional: ¼ cup organic raspberries
Melt butter in medium sauce pan over medium heat. Add vinegar and sugar (and raspberries if using) and continue to cook over medium heat stirring frequently.
Cook for about 25 minutes until liquid is reduced by about half and reaches a thick, syrupy consistency.
Grilled Chicken Breast
2 lbs Mary’s non-gmo or organic boneless, skinless chicken breast
1 tbsp organic vegetable oil
2 tbsp Italian spice mix (recipe follows)
Make sure grill is clean. Fire up the grill and allow to come up to medium-high heat.
Rinse chicken breasts in cold water. Pat with paper towel to dry.
Place chicken breasts in small bowl. Add vegetable oil and Italian spice mix. Toss to thoroughly coat chicken breasts.
Place chicken breasts on hot grill and cook 8-12 minutes (depending on thickness) until internal temperature reaches 165 degrees.
Remove from grill and place on plate. Drizzle balsamic reduction and enjoy!
Italian Spice Mix
1 tbls oregano
1 tbls rosemary
1 tbls thyme
1 tbls basil
Mix all the ingredients thoroughly and store in a plastic bag or jar.
Maple Roasted Brussels Sprouts
1 lbs organic Brussels sprouts
1 tbsp organic olive oil
1 tbsp organic brown sugar
2 tbsp organic maple syrup
2 tsp organic apple cider vinegar
¼ c organic walnuts, crushed
1 tsp sea salt
1 tsp organic black pepper
Optional: 4 slices bacon
Preheat oven to 350 degrees.
Trim Brussels sprouts of brown/yellow leaves and bottoms and rinse in cold water. Cut Brussels sprouts in half.
In a large bowl combine safflower oil, brown sugar, maple syrup, apple cider vinegar, salt and pepper.
Place Brussels sprouts in an oiled baking dish and drizzle with the maple syrup mixture.
Roast, uncovered in oven for 20-25 minutes.
Remove from oven and let cool for 10 minutes.
If using bacon, fry bacon over medium heat on stove top. Cook until crispy. Let cool and crumble into small pieces. Mix in with the walnuts.
Top Brussels sprouts with the walnut and bacon mixture.
Place the napkin on a flat surface with the right side facing down. Arrange it so that a corner is pointing towards you. Fold in the right corner diagonally about 1/3 of the way to the left. Repeat the step, folding the left corner to the right.
Fold in the right side once again, as in step 1. Repeat with the left side to the right. Take the narrow tip of the napkin and fold it over so that you have about 3 inches.
Flip the napkin and wrap the tip across the front side. Adjust to your satisfaction. Turn the napkin facing downward and fold the flap on the left across the back of the tie. Fold excess napkin down along the back of the tie. Finish by pressing with your iron.