Tag: balsamic vinegar

Bruschetta Chicken
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Marinated chicken breasts are baked under layers of tomatoes, melty mozzarella, and topped with a classic tomato bruschetta topping. It’s everything you love about bruschetta without the bread!
Flavor: Juicy, tangy, and full of flavor, this tender chicken is topped with melty cheese and a fresh, garlicky bruschetta topping.

Prep Note: Assemble the tomato mixture ahead and brown the chicken just before baking.

Recommended Tools: A meat thermometer ensures the right temperature every time for perfectly juicy chicken.

Serving Suggestions: Serve over garlic-roasted mashed potatoes, pesto pasta, or even some zucchini noodles. Add a simple green salad and some breadsticks to soak up all that marinara.
Ingredient Tips for Bruschetta Chicken
- Chicken: Boneless, skinless chicken breasts are the best choice for this recipe, but you can also use chicken thighs or frozen chicken cutlets in a pinch. Just adjust the baking time until the chicken reaches a safe internal temperature of 165°F.
- Tomatoes: Fresh cherry or grape tomatoes deliver maximum flavor and add visual appeal, but Romas are a good alternative since they have thinner skins and are meatier.
- Marinade: Made with pantry basics like Italian seasoning, garlic, balsamic vinegar, and oil, this marinade couldn’t be easier. You could also use a bottle of store-bought Italian dressing if you’re short on time.
- Cheese: Fresh slices of mozzarella give this dish its rich and creamy flavor, but shredded mozzarella, feta, or parmesan can be used with or instead of sliced mozzarella.
Favorite Variations!

Make it more Mediterranean and add sliced black or kalamata olives. Try some sliced mushrooms, chopped spinach or kale, or some shredded zucchini to add extra nutrients and pops of color.
Fresh basil is what makes bruschetta so authentic and eye-catching. Keep a few whole leaves out to use as a garnish before serving.

A meat mallet may be needed to thin out the chicken breasts if they are on the larger side.

Chicken can also be grilled while the remaining ingredients simmer on the stovetop. Continue preparing the dish from step 5 onwards.

Thick slices of onions or potatoes can be used as a ‘raft’ for the chicken and make for an instant side dish, too.
Keeping Leftovers Fresh

Store leftover bruschetta chicken in the refrigerator in a covered container for up to 4 days. Reheat in a skillet on the stovetop or in the microwave.

Leftovers can be topped on a bed of greens, tucked into a pita pocket, or a low-carb wrap for a filling workday lunch.

Easy Chicken Dinners

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Bruschetta Chicken

Tender balsamic marinated chicken breasts are baked with garlic, basil, and juicy cherry tomatoes for a delicious meal.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Preheat oven to 400°F.

Combine 3 tablespoons olive oil, balsamic vinegar, and garlic in a small bowl.

Mix ¼ cup of the balsamic mixture with chicken breasts, Italian seasoning, salt, and pepper, and marinate for 15 minutes.

Heat remaining tablespoon olive oil in a medium skillet. Add chicken and brown 2 minutes on each side.

Place marinara sauce in the bottom of a 9×13 pan. Top with browned chicken breasts and cherry tomatoes. Drizzle with remaining balsamic mixture.

Bake 20-25 minutes or until juices run clear and chicken reaches 165°F.

Top with mozzarella and broil 2-3 minutes.

Combine all bruschetta topping ingredients, including cherry tomatoes, garlic, basil, olive oil, and red wine vinegar in a bowl and spoon over chicken. Serve over pasta.

Calories: 411 | Carbohydrates: 10g | Protein: 32g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 542mg | Potassium: 845mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1032IU | Vitamin C: 31mg | Calcium: 182mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American, Italian, Mediterranean

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 27, 2025
Grilled Portobello Mushrooms
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Fire up the grill and add grilled portobello mushrooms to the menu!

Thick and meaty portobellos are marinated in a garlic soy dressing and grilled until they’re lightly charred and full of savory, umami flavor.
They’re easy to make and packed with savory flavor.

They can be served as a side dish or a meatless main dish.

They are the perfect meatless swap for burgers.

They’re so good that even meat lovers love them too!
Ingredients for Grilled Portobello Mushrooms

Mushrooms: Choose whole, unbroken mushrooms. Wipe them with a paper towel instead of rinsing them so they don’t soak up water—or rinse very quickly if needed.

Marinade: Balsamic vinegar and soy sauce are perfect for earthy-flavored portobellos. Use regular or low-sodium soy sauce. Garlic and black pepper add the ideal flavor balance.

Variations
- Serve as a side dish or have it on a toasted bun with vegetables like lettuce, tomato, red onion, or roasted red peppers.
- Brush the tops with melted butter and add some chopped herbs like fresh basil, parsley, or thyme before serving.
- Turn it into a portobello mushroom burger with toppings and cheeses like mozzarella, goat cheese, or feta.
Grilling Portobello Mushrooms
1. Wipe off any dirt or debris with a damp paper towel and remove stems.
2. Score mushrooms lightly over the tops with a knife, gill side down. (It’s not necessary to remove the gills).
3. In a small bowl prepare marinade (recipe below) and marinate mushroom caps for up to 1 hour.
4. Grill portobellos on medium-high heat until tender and lightly charred, flipping halfway through.
A grilled portobello mushroom tastes amazing with various sauces to enhance the mushroom’s rich, earthy flavor.

Try a garlic aioli for a creamy, tangy kick.

Spoon some balsamic glaze on top for an extra sweet and savory touch.

For a smoky flavor, chipotle aioli works great.

If you love a bit of spice, sriracha sauce is a fantastic option.
Storing Leftovers

Storage: Keep leftover grilled mushrooms in an airtight container in the fridge for up to 3 days.

Reheat: Warm them on the grill or in a dry saute pan on medium heat.

Make a new dish: Chop leftovers or cut into slices and use them in soups or stews, omelettes, or a veggie stir fry.

Tasty Grilled Side Dishes

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Grilled Portobello Mushrooms

These grilled portobello mushrooms have the best tangy marinade and a smoky finish.

Prep Time 10 minutes

Cook Time 10 minutes

Marinating Time 15 minutes

Total Time 35 minutes

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With a paper towel, wipe the mushrooms clean. Remove stems.

Using a sharp knife, cut a few shallow cuts across the surface of the tops of the mushrooms (just enough to allow the marinade to get into the mushroom).

In a glass bowl or freezer bag, mix marinade ingredients. Add the mushrooms and toss well to coat. Let marinate for at least 15 minutes or up to 1 hour.

Preheat the grill to medium-high and place mushrooms on it stem side down.

Cook portobellos 5 to 6 minutes. Flip them over and cook for an additional 4 to 5 minutes, until juicy and tender.

Wrap grilled portobellos individually in foil and keep warm in the grill basket or in an oven preheated to 200ºF.

Calories: 88 | Carbohydrates: 5g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 260mg | Potassium: 325mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Main Course, Side Dish

Cuisine American

Diet Vegetarian

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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July 16, 2024
Steak Marinade
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This steak marinade whips up in no time and infuses steaks with so much flavor.

A simple blend of oil, garlic, soy sauce, and fresh herbs with savory seasonings, this marinade is easy and delicious.
It’s great for any cut of steak, especially tougher cuts like skirt, flank, or chuck.

It’s made with ingredients you likely have on hand.

It tenderizes the meat and adds lots of flavor.
A marinade is great for tenderizing and flavoring steaks. However, I personally don’t marinate prime cuts of steaks that are known to be tender, like filet or ribeye (I season them and grill them, as in this ribeye recipe).

Tenderize: Marinades contain acidic ingredients like wine, vinegar, lemon juice, or a combination. Acid breaks down the tough fibers of the meat, making it tender.

Flavor: Marinades usually contain salt, herbs, aromatics, & bold flavors that flavor the meat.

Caramelize: Sugars in a marinade help with caramelization to give that nice brown crust we all love.
Steak Marinade Ingredients

Acid: I like to use balsamic vinegar to tenderize the meat, but any vinegar will work. Lemon, lime, pineapple, and orange juice are all great acids to experiment with!

Fat: I use olive oil as it’s what I always have on hand but any light flavored oil works. Oil helps the seasonings adhere to the meat and keep it tender while it cooks.

Flavor: Garlic, Worcestershire, soy sauce, and Dijon help to build depth of flavor in this steak marinade.

Herbs and Spices: Parsley, rosemary, pepper, and thyme give a rich, savory taste and a wonderful aroma. They also help to tenderize the meat and make it more flavorful!

Variations
- Replace soy sauce for coconut amino acids for a lower sodium marinade.
- Add your own favorite herbs like Italian seasoning, seasoned salt, or Montreal steak spice can be added to the marinade.
- No fresh garlic? Use garlic powder instead!
You should always marinate in glass or plastic, not in a metal bowl, as the acid can react with the metal. A freezer bag works well too for easy cleanup.

How to Make Steak Marinade

Get juicy and tender steak every time with this easy marinade.
1. Combine all ingredients in a bowl or freezer bag (per recipe).
2. Add the meat and marinate for at least 1 hour or up to 4 hours (longer for tougher cuts).
3. Remove marinade and grill steak to desired doneness.
Tougher cuts like chuck, skirt, flank, or sirloins can marinate up to 24 hours if desired, which is perfect for next-day BBQs!
Storing Steak Marinade

Store leftover marinade (that hasn’t touched any meat) in a tightly covered container or jar in the refrigerator and use within 3 days or freeze into ice cubes and pop one or two out as needed.

My Favorite Ways to Enjoy Savory Steak

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Steak Marinade

This steak marinade tenderizes and adds a flavorful kick, resulting in juicy and flavorful steak every time!

Prep Time 5 minutes
Cook Time 5 minutes
Marinate Time 1 hour
Total Time 1 hour 10 minutes

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In a glass bowl or freezer bag, combine olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, parsley, rosemary, pepper, thyme, and garlic.
Add up to 2 pounds of steak and marinate for at least 1 hour or up to 4 hours.
Remove steaks and discard marinade.
Grill or broil to desired doneness.

Steak marinade is perfect to use on those tougher, less expensive cuts of meat.

Marinate meat in a non-metal (glass or plastic) container or a freezer bag in the refrigerator.

Discard used marinade or boil it at a rolling boil for a few minutes to ensure it reaches 165°F.

Freeze marinade in ice cubes trays so you can pop out as little or as much as you like when it’s time to marinate a steak-this way the marinade stays fresh!

Marinating Times

Filet mignon or ribeye are perfectly tender without marinating but can be marinated for 30-60 minutes for flavor if desired.

New York strip or sirloin can marinate for about 4 hours.

Tougher cuts of beef, such as flank steak, skirt steak, or even chuck can marinate longer, up to 24 hours (I usually do it the night before for the next day’s dinner).

Calories: 576 | Carbohydrates: 18g | Protein: 5g | Fat: 55g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Sodium: 2630mg | Potassium: 481mg | Fiber: 2g | Sugar: 9g | Vitamin A: 487IU | Vitamin C: 14mg | Calcium: 91mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dressing, Sauce

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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July 2, 2024
Cube Steak with Balsamic Onion Gravy
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This cube steak recipe is the ultimate in comfort food.

Cube steaks are cooked low and slow with onions in a rich, savory gravy, and they come out fork tender.

It’s an easy way to turn a budget-friendly cut of beef into a five-star favorite.

What is Cube Steak?

Cube steak is also sold as minute steak or cubed steak. It’s a budget friendly cut of meat that comes from the top or bottom round, or top sirloin. This steak is tenderized and flattened by a machine, which makes the texture look like little cubes.

There are many cube steak recipes; I like to use it for swiss steak, chicken fried steak, or cooked low and slow in a crock pot – however, our favorite is low and slow in gravy.

Ingredients for Cube Steaks & Gravy

Cube Steak – Use cube steak for this recipe; it is flavorful and becomes incredibly tender. If you don’t have cube steaks, use round steak and pound it with a meat tenderizer or meat mallet.

Onions – Onions add lots of flavor to the savory gravy that smothers the steak. Be sure to cook them until they’re softened but not too browned.

Balsamic Gravy – The balsamic gravy in this recipe is what really sets this dish apart from others. Made with red wine, beef broth, and a blend of herbs and spices, it’s easy to make. If you prefer not to use wine, you can substitute extra beef broth instead.

Optional Additions: 6 oz of sliced mushrooms can be added to this recipe.

How to Cook Cube Steak with Gravy

It’s so easy to pull this delicious meal together in just a few easy steps:
1. Lightly dust steaks in flour (known as dredging) and brown on both sides.
2. Cook onions in butter, add wine, & reduce. Add steaks back to the pan & add the remaining ingredients. Bake per the recipe below.
Serve this dish over rice, potatoes, or noodles with a fresh veggie like green beans or steamed broccoli.

Tips for Tender Cube Steak
- Cook the steak low and slow for the best results. A higher temperature won’t work with this recipe.
- If the cube steaks are not tender, they likely need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook for another 20-30 minutes.
- No dutch oven? Brown the steaks & make the sauce on the stovetop, then transfer to a casserole dish (with a lid!) to bake.
- Leftovers can be kept in the fridge in a covered container for up to 3-4 days.
Side Dishes for Cube Steak

Storing Leftovers

Store leftover cube steak in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet on the stovetop.

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Cube Steaks with Balsamic Onion Gravy

This cube steak recipe is cooked low and slow in the oven with a savory balsamic onion gravy.

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Preheat the oven to 350°F.

On a shallow dish or plate, combine flour, kosher salt, and pepper. Lightly coat each cube steak with the seasoned flour mixture, shaking off any excess.

In a 4qt Dutch oven, heat the oil over medium heat. Brown the cube steaks for 2 minutes on each side (adding additional olive oil if needed) or until lightly browned. Remove from the Dutch oven and set aside.

Add the butter to the Dutch oven and cook the onions over medium heat until they are tender. Add the wine, scraping up any brown bits, and simmer over medium heat until reduced by half.

Add the beef broth, vinegar, Dijon mustard, and rosemary and stir to combine. Add the browned steaks, cover, and place in the oven. Bake covered for 2 ½ to 3 hours or until fork-tender. Halfway through cooking, add 1 more cup of broth if needed to ensure the meat is covered with liquid.

Place the Dutch oven on the stovetop and transfer the steaks to a plate. Loosely cover with foil.

Turn the stove on to medium-high heat and bring the gravy to a boil.

In a small bowl, mix cornstarch with 1 tablespoon water. Whisk the cornstarch mixture into the gravy, stirring until thickened. Taste and add additional salt and pepper if desired.

Serve over mashed potatoes or egg noodles.

Cook the steak low and slow for the best results. A higher temperature won’t tenderize the meat as well.

If the cube steaks are not tender, they need more cooking time to continue to cook and break down tough tissues. Cover them back up and cook another 20-30 minutes.

For a thicker gravy mix equal parts cornstarch and water and drizzle into the simmering liquid to reach desired consistency.

No dutch oven? Brown the steaks in a large skillet and transfer to a casserole dish. Prepare the sauce in the same skillet and add to the casserole dish. Cover with a lid or aluminum foil and bake as directed.

Keep leftovers in an air-tight container in the fridge for up to 4 days.

Calories: 417 | Carbohydrates: 13g | Protein: 35g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 552mg | Potassium: 862mg | Fiber: 1g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 7, 2024
Balsamic Pork Loin
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A flavorful herb and balsamic marinade makes this pork loin recipe as delicous as it is easy!

Delicious as is, or cooked with smoky bacon draped on top, this succulent balsamic pork loin will satisfy the hungriest appetites!

An Easy Pork Loin Recipe
- This pork loin roast recipe is easy enough for every day and is elegant enough for guests.
- Pork loin roast is an affordable and lean cut that can be made once and enjoyed all week for sandwiches or as leftovers.
- Just like crockpot tenderloin, this recipe benefits from cooking low and slow in the oven. The meat is juicy and tender with a delicious crust.
Pork Loin vs Pork Tenderloin

Pork loin and pork tenderloin are different cuts of meat and cannot be used interchangeably.

Pork loin is thicker (about 4-inches in diameter) with a fat cap on top – and requires a longer cook time at a lower temperature to make tender. A pork tenderloin (about 2-inches in diameter) benefits from high heat and a shorter cooking time since it is a long and thinner piece of meat. (Use this pork tenderloin recipe for roasting).

Ingredients for Roast Pork Loin

Pork loin – Pork loin is also called pork loin roast or center-cut roast and it does sometimes have a bone. This recipe uses a boneless pork loin roast, about 3 ½ to 4 pounds. If your piece is larger or smaller, you will need to adjust the cooking time.

Marinade – This balsamic marinade adds flavor and helps tenderize the pork loin. is the perfect marriage of acids, oil, a sweetener, and savory herbs. Fresh herbs can be replaced with 1 teaspoon of dried. If needed replace the honey with brown sugar or maple syrup.

Variations – Create a “raft” of potatoes, carrots, and onions for the pork loin to rest on as it cooks. Serve the veggies as a side with the meat. Before oven-roasting, cover marinaded pork loin with strips of bacon to add a smoky flavor, if desired.

As long as you have oil, acid, and sugar – feel free to change the marinade based on your pantry! Dijon mustard, cider vinegar, Italian seasoning, onion powder or other spices are great in this pork roast recipe!

How to Cook Pork Loin

Tender balsamic pork loin is infused with savory flavor and is so easy to make!
1. Prepare the marinade in a small bowl as per the recipe below.
2. Place the pork loin and marinate for at least 3 hours or overnight.
3. Bake the pork loin with the marinade in a casserole dish, basting the pork loin with the marinade every 30 minutes.
4. Remove the pork loin and let it rest before slicing.
How Long to Cook Pork

Cook pork loin for 20 to 22 minutes per pound or until it reaches an internal temperature of 140°F. Remove the pork from the pan and let it rest for 5 to 10 minutes before slicing.
- Use a an instant read thermometer and remove the pork from the oven when it is 138 to 140°F. The temperature will continue to rise as it rests.
- The pan drippings (marinade and juices) can be simmered and thickened with a little bit of cornstarch to serve as a sauce if you’d like.
- Keep leftover pork loin covered in the refrigerator for up to 4 days or in the freezer for up to 3 months!
More Delicious Pork Recipes

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Balsamic Pork Loin

This balsamic pork loin has a sweet glaze and cooks to tender juicy perfection.

Prep Time 15 minutes

Cook Time 1 hour 30 minutes

Marinade 3 hours

Total Time 1 hour 45 minutes

For the marinade, in a medium mixing bowl whisk together wine, vinegar, oil, honey, garlic, thyme leaves, rosemary, salt, and pepper.

Pat the pork loin dry with a paper towel and add it to a large zippered freezer bag. Add the marinade and turn the pork to ensure it is coated. Marinate for at least 3 hours or overnight, turning occasionally.

Remove the pork loin from the fridge 30 minutes before cooking. Preheat the oven to 350°F.

Add the pork loin and the marinade to a 9×13 casserole dish.

Roast uncovered for 1 to 1 ½ hours making sure to baste the pork every 30 minutes. Cook until a meat thermometer reaches 140°F.

Remove from the oven and transfer the pork to a plate. Let it rest for 5 to 10 minutes before slicing.

If the pork loin has a fat cap, roast it with the fat cap on top.

For best results, use an instant read thermometer. Remove the pork from the oven when it reaches 140°F. Overcooking will cause it to be dry.

Once removed from the oven, remove the pork from the baking pan and let it rest at least 10 minutes before cutting.

Leftover pork loin will keep in the refrigerator for 4 days and in the freezer for 3 months.

Calories: 398 | Carbohydrates: 7g | Protein: 51g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 143mg | Sodium: 405mg | Potassium: 874mg | Fiber: 1g | Sugar: 6g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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December 19, 2023