I'm Back With a Delicious Balsamic Onion Jam

I had the pleasure of meeting some wonderful people at the store today and we got around to talking about recipes using the Joe and Son's EVOO's and Balsamic Vinegars.

I was asked to post some of the easy and tasty recipes we talked about.

Joy, this is for you.

Balsamic Onion Jam

4 yellow onions, finely chopped
2 tablespoons Joe and Son's Organic Butter EVOO
1 cup Joe and Son's Traditional 18 yr aged Balsamic Vinegar
1-2 teaspoons  brown sugar (or Splenda Brown Sugar Blend) to taste

Heat the Butter EVOO in a large saute pan over medium heat.  Add the onions and saute until they just begin to color, stirring frequently.  Add the balsamic vinegar and brown sugar and stir to coat the onions.
Cover, reduce the heat and let cook for about 25-49 minutes, stirring often,  until the onions have caramelized.  If the mixture looks too dry, stir in an additional 1-2 tablespoons of the Aged Balsamic vinegar.

Okay, so now you have this jam and you're wondering what to with it.

It can be used as a condiment on hamburgers and grilled cheese sandwiches... but that's not the only thing I do with it.

Sometimes, I simply thaw out a bag of frozen meatballs. (I happen to like the Armour brand of small Italian meatballs.)
When they're thawed, I place them in a large bowl, add the onion jam and stir to coat the meatballs.

I place them in a covered baking dish and warm at 275 degrees until they're heated and then serve them.

We served these at the store's Grand Opening and people kept asking for the recipe. They couldn' t believe the meatballs weren't homemade and that the sauce was so easy to make.

Other times, I just spread it over a bar of cream cheese and serve it with crackers.

And for a "fancy night", I buy the pre-baked small tart shells (not phyllo) and fill them half way with softened cream cheese and then add a teaspoon of the onion jam on top.  Place them on a pretty serving tray and it looks as though it's gourmet fare.

Apple Chutney

4 large cooking apples, peeled, cored and diced
3/4 cup chopped onion
1/2 cup Joe and Son's Cranberry/Pear Balsamic vinegar
1/4-1/2 cup brown sugar, to taste
1 tablespoon grated fresh ginger
1 tablespoon grated orange peel
1/2 teaspoon allspice
1/4 teaspoon cinnamon

Combine all the ingredients in a medium saucepan and stir well.  Bring to a boil; reduce the heat and simmer, covered, for about 30-40 minutes.  Uncover and simmer for a  few minutes to cook off the excess liquid.  Cool the apple mixture; cover and refrigerate.  It will keep in the refrigerator for up to 2 weeks, but it will be gone long before that, I assure you.

This is delicious served over cream cheese and spread on cocktail crackers.

Chicken in Ginger and Garlic

1/4 cup Joe and Son's Garlic EVOO
2 med onions, thinly sliced
6 chicken breast halves, skinless and boneless
1 cup Joe and Son's Honey Ginger Balsamic vinegar

Pour the garlic oil into a saute pan and heat at a low temp.  Add the sliced onions and cook until they are transparent.  Remove the onions from the pan, and set aside.
Lightly salt and pepper the chicken breasts and place in the saute pan.  Cook until the chicken has a "golden" look and the juices run clear.

Place the chicken in a serving dish and arrange the onions over the breast pieces.

Add the Ginger Balsamic vinegar to the saute pan and cook over low heat for a few minutes until juices look a bit caramelized.  Pour the juices over the chicken and serve.

This is so easy, quick and tasty that there's no excuse for not cooking.
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I'll be back tomorrow with some recipes for seafood and a pork tenderloin.

Enjoy!