Worcestershire « No Love More Sincere

To Taste: Balsamic Chicken w. Sauteed Spinach & White Beans

April 27, 2010

I got alot accomplished today considering I spent Monday sick in bed, so I needed something quick & healthy for tonight’s dinner. A “buy one get one” spinach sale had left me with a whole bag to get through before it spoiled. I’ve been trying to get more protein, less carbs into my diet so lean chicken breast & white beans seemed like perfect accompaniments. I poked around the pantry for some added flavors and got to cooking. With the richness of balsamic vinegar and the aroma of thyme, I came up with a delicious, filling dish that was rich in iron, protein, & fiber and only 550 calories per serving. Enjoy!

Balsamic Chicken w. Sauteed Spinach & White Beans

Balsamic Chicken w. Sauteed Spinach & White Beans

2 Servings – 550 Calories each

Boneless Skinless Chicken Breast - (2) breasts, about 4 oz each
Olive Oil - (0.5) T + (0.5) T
Balsamic Vinegar – (2) T
Dried Thyme - (0.5) tsp
Chicken Stock – (0.75) cup
S&P
Garlic – (2) cloves, minced
Onion – (1) medium, sliced thin
Fresh Spinach – (1) pre-rinsed bag or (0.5) lb
White Beans – (1) 15.5 oz can, drained & rinsed
Worcestershire Sauce – (1) tsp
Sriracha – a few squirts of your fave hot sauce

Heat (0.5) T of Olive Oil on medium in a non-stick saute pan (with lid for later).
Rinse chicken breasts under cool water & pat dry. Sprinkle one side with S&P.
Place seasoned side down in hot pan. Sprinkle other side.
Brown for about 4 min. Flip & brown other side.
Add Balsamic & Thyme to pan. Bring to boil & flip chicken to other side. Reduce liquid for about 3 min.
Add Chicken Stock. Bring back to boil. Reduce liquid to half for about 5 min.
Remove chicken from pan & set aside.
Add (0.5) T of Olive Oil to pan & heat on medium. Add garlic & saute for 1 min.
Add onion & reduce heat to medium low. Allow onions & garlic to simmer for 5 min, stirring occasionally.
- If you want to add chopped tomato or bell peppers, this would be a good time. Saute for about 5 min before moving on to the next step.
Add a few handfuls of spinach & place lid on top. Return heat to medium.
Once spinach reduces by half, stir & add more handfuls. Return lid.
Continue adding handfuls of spinach until all is wilted
Add Worcestershire & Sriracha. Add White Beans. Stir.
Simmer on medium for about 5 min.
Place chicken on top of Spinach & White Bean mixture. Return lid & heat for about 1 min.
Serve & Enjoy!

Balsamic Chicken w. Sauteed Spinach & White Beans

Posted by Erin
Filed in To Taste ~ Recipe
Tags: balsamic, cannellini, cannellini beans, chicken, chicken breast, chicken stock, dinner, fiber, garlic, healthy, iron, low calorie, low carb, olive oil, onion, parmesan, protein, S&P, saute, spinach, sriracha, stock, thyme, vinegar, white beans, Worcestershire

To Taste: Sautéed Brussels Sprouts

December 10, 2009

A tiny cabbage bloom on top of my Brussels sprout stalk.

I was pretty stoked when I came across full stalks of Brussels Sprouts! They were about 2.5 feet long with about 40 fresh tiny little cabbage heads. I appreciated their natural state and minimal packaging, plus, they’re in season! I think Brussels Sprouts are delicious and am on a quest to erase the stigma they have. If you’ve had them (or haven’t) and claim you don’t like them, it’s probably because they weren’t made with enough love. Many a friend can attest to me forcing my yummy Brussels Sprouts on them, and just as many will admit that they enjoyed them. I make sure to enhance my Brussels Sprouts with Worcestershire, Sauce Garlic, Shallots, Bacon, Sriracha, Fresh Ground Pepper, Chicken Stock & Love and sauté them to a tender caramelized finish.

Brussels Sprouts, sautéed & simmered

Sauteed Brussels Sprouts

Fresh Brussels Sprouts – about 20 or so
Minced Garlic – (2) T
Shallot – (1) bulb – peeled & minced
Bacon – (2-3) pieces, cooked & crumbled
Worcestershire Sauce – (1) tsp
Sriracha – (1) tsp or a quick swirl
Chicken Stock – (1) cup
Olive Oil
Fresh Ground Pepper – to taste

Rinse Brussels Sprouts, remove any browned out leaves, & cut in half lengthwise.
Heat pan on Med-Hi and coat with Olive Oil.
Add Garlic & Onion and cook about 4-5 min, until tender & aromatic
Add Brussels Sprouts to pan and sauté 10-15min, tossing regularly until caramelized
Add Bacon, Worcestershire, Sriracha, Pepper, & Chicken Stock. Sitr & bring to a boil.
Reduce to Med-Low. Simmer until liquid reduces to a minimal amount and sprouts are tender.
Tell me you don’t think they’re delicious!

Posted by Erin
Filed in To Taste ~ Recipe
Tags: bacon, brussels sprouts, chicken stock, cooking, garlic, recipe, shallots, side dish, sriracha, vegetable, Worcestershire

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To Taste: Grilled Snow Crab Legs

September 1, 2009

Wasn’t too long ago that I was just sayin’ that you shouldn’t grill in the dark… especially crab legs. So I took another stab at grilled snow crab legs for a Sunday late-lunch/early-dinner with Dre. I decided to get all the sides started before I threw the crabbiness on the grill, so I could give it my undivided attention.

Earlier that week, I bought 2 large bunches of Collard Greens from the Italian Market. It was alot of greens for only $2! I rinsed & chopped them before sauteing in garlic, shallots, EVOO, & butter and simmering in chicken stock. I didn’t have any turkey bacon on hand as a usual ingredient in my greens, so just settled for some Sriracha & Worcestshire to jazz it up. I STILL had Grape Tomatoes from my Spicy Fish Tacos & Avocado-Salad and Sweet Peppers from my Mexi-Risotto, so I tossed them into a Rice-a-Roni Spanish Rice Mix.

Dre whipped up a batch of Cornbread using trusty ol’ Jiffy mix. We tossed in some sliced jalapenos & the leftover sweet peppers, and sprinkled with shredded sharp cheddar halfway thru the baking process. With the greens sauteing, rice simmering, & cornbread baking, it was time for crab!

After a few knife pokes, a brush of butter, & 5 minutes on each side, we had ourselves a summer afternoon feast. Oh, and MOJITOS! After some experimenting, Dre mixed up a perfectly refreshing batch using Apple Mint from my garden.