This recipe is easy enough for a Wednesday, and elegant enough for company!
Meal planning can be a bore. Sometimes I find that planning on what to eat is as much of a project as what I eat. Here is one simple base marinade that I use with minor adjustments for chicken, pork and fish. This is so easy to make and keep on hand that you get three days of not having to think about what to cook. Each protein changes the flavor enough that you may not realize that it all came from the same formula. Grilling it outside in good weather makes it taste entirely different than roasting it in the oven or pan searing it. I have the recipes for chicken, salmon, and pork on my website. This is the base recipe. It is enough for 2 chicken breasts, 2 salmon fillets, or a 2 pound pork roast or 4 pork chops.*The trick is to use the best balsamic vinegar you can afford.
Enjoy, Be healthy, be Decadent!
Total carbohydrates: less than 9 grams in the entire recipe
- 3 tbsp Ariston or any syrupy balsamic vinegar
- 3 tbsp olive oil
- 1 tsp dijon mustard
- Juice and zest of ½ lemon
- 2 tsp Herbs de Provence
- 1 medium shallot minced
- 2 garlic gloves, grated or minced
- Salt and pepper to taste*For pork, I eliminate the lemon juice and zest
I just combine this in a jar and shake it up before brushing or spooning over the protein
On the grill, at medium low setting for 15-17 minutes per side.
In the oven, at 350 degrees for 45-50 minutes, turning once.
In a sauté pan, at medium setting for 15-17 minutes.
On the grill, at medium-low setting for 8-10 minutes per inch.
In the oven at 400 degrees for 7-10 minutes per inch.
For pork roast:
10 minutes at 400 degrees then reduce heat and cook for 40-45 minutes at 350 degrees.
For pork chops:
On the grill at medium low setting for 15-17 minutes per side.
In a sauté pan at medium setting for 17-20 minutes.
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