So we’ve been away for a little while. Two months, to be exact. Tending to other things. Our hearts, our souls, our peace-of-mind, our new (to us) cottage in Northern Michigan where we’ll happily watch the weather in the desert on our smartphones and say, “Oh, how good it is to be here in Northern Michigan.”
With two months of projects, including a white picket fence, I’ve been otherwise occupied with gardening, and beach walks and campfires. The simple pleasures of life. With that said, and with summer berries in abundance, I bring you another simple pleasure. Some of the best and most simple pleasures of summer: strawberries and balsamic. And vanilla ice cream. Moomers, of course.
This is so easy to make and is so incredibly delicious, you’ll never want to put anything else on your vanilla ice cream, again. Guaranteed. Enjoy!!
Strawberries with Balsamic Vinegar (recipe courtesy Traverse Magazine, June 2012)
- 1/3 cup balsamic vinegar
- 2 teaspoons granulated sugar
- 1/2 teaspoon fresh lemon juice
- 3 pints strawberries, hulled and halved
- 1/8 cup light brown sugar
- Fresh ground black pepper
- Bring vinegar, granulated sugar and lemon juice to simmer in small saucepan over medium heat.
- Simmer until syrup is reduced by half. Cool.
- Toss berries and brown sugar in a bowl.
- Pour vinegar syrup over berries, add fresh black pepper to taste.
- Serve over vanilla ice cream. Serves 6.
***Cook’s Notes: Use the very best balsamic vinegar you can afford…which is true no matter what you’re making.
Grilling and salads. That’s what I’m doing, lately. This was a last minute marinade that came together with stock pantry items and had nice flavor. It’s nothing wild or over-the-top, so it’s pretty kid friendly, but had nice flavor which I attribute to my substitution of fresh, minced garlic instead of garlic salt. The fresh garlic gives a bigger flavor punch while also reducing sodium in the finished product.
I served this with Harvest Grains Blend by Trader Joe’s and a green salad for a light, tasty dinner that didn’t involve heating up my kitchen in this desert heat. If you’re bored with chicken (I completely understand that), I think this marinade would work nicely with pork, shrimp, or fish, as well. Enjoy!
Chicken on the Grill (recipe adapted from Grilling: Food Writers’ Favorites)
- 1/4 c vegetable oil
- 1/4 c orange juice
- 2 Tbsp Worcestershire sauce
- 1 Tbsp lemon juice, freshly squeezed
- 1 tsp garlic salt (I used 1 Tbsp fresh garlic, minced, to reduce sodium)
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
In a large resealable bag, combine oil, orange juice, Worcestershire sauce, lemon juice, and garlic salt. Add chicken cubes. Seal plastic bag and turn to coat all chicken pieces evenly. Refrigerate at least 30 to 45 minutes, turning once or twice.
Remove chicken from marinade and discard remaining liquid. Thread chicken cubes on metal skewers. Place skewers on gas grill over medium-high heat. Cook about 10 minutes, turning occasionally, or until chicken is done.
Cook’s Notes: Give this marinade a kick with some red pepper flakes or a splash of hot sauce. Instead of a side salad, skewer some veggies and cook those on the grill with the chicken.