Tag: red wine vinegar

Bruschetta Chicken
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.
Holly Nilsson

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August 27, 2025
Kale Quinoa Salad
Kale quinoa salad is filled with goodness and is easy to make.

Hail to the kale – and quinoa! These two superfoods taste great mixed with other vegetables, nuts, and cheese and then tossed in a simple dressing.

This will convert anyone into a kale lover!
This salad has the perfect combination of sweet, tangy, nutty, and savory.

It can be prepared ahead of time and kept in the fridge for days.

Surprisingly enough, this salad can be FROZEN for future lunches.

It’s great as a hearty lunch salad or a side salad next to baked chicken thighs.

It’s chock full of goodness and flavor.
Kale Quinoa Salad Essentials

Kale: Choose bunches of kale that are deep green and remove any torn or wilted leaves, as well as the stalks. While I most often use curly kale, you can use other varieties like lacinato kale, baby kale, or Tuscan kale.

Quinoa: Cooking quinoa in broth (instead of water) adds extra flavor. Quinoa can be replaced with other grains like brown rice, farro, or barley.

Vegetables: Shredded carrots and sliced red onions offer color and crunch and are available year-round. Seasonal veggies like chunks of roasted squash, corn, or beets can be added as well!

Other Flavorful Additions: Dried cranberries add sweetness and so will fresh apples or grapes. Feta is a dry cheese that adds a salty flavor while pecans add a nutty crunch.

A Quick Homemade Dressing

This vinaigrette is so easy to make; just put everything into a jar and shake! You can double up because it’s good on salads of all kinds.

Lemon juice, Dijon mustard, and garlic add flavor, while vinegar adds a little extra tang. Honey balances the dressing for the perfect bite.

Variations
- Bulk up the salad by adding chopped broccoli slaw, shredded Brussels sprouts, or spinach.
- Add other veggies; almost anything goes. If you’re not freezing this salad, try cherry tomatoes, red pepper, or chopped cucumber.
- Swap out pecans for pumpkin seeds, walnuts, pepitas, sunflower seeds, or sliced almonds.
- Cooked chicken, tofu, or even chickpeas are great additions for extra protein.
- Replace the honey with sugar or maple syrup.
How to Make Kale Quinoa Salad
1. Combine dressing ingredients in a mason jar and shake (recipe below).
2. Cook quinoa and fluff with a fork, and cool.
3. Massage chopped kale in oil and salt. Add the remaining ingredients and drizzle the dressing overtop.
4. Toss to combine and refrigerate before serving.
When making a kale salad of any kind, massaging the leaves may seem odd, but it makes a big difference! This step makes the leaves more tender and removes bitterness.

Simply add a drop or two of oil and rub the kale with your hands. It will turn a darker green and the leaves will soften.

Storing Kale Quinoa Salad
- Keep kale quinoa salad in an airtight container in the refrigerator for up to 4 days. Stir in fresh nuts, cheese, or dressing, if desired.
- Believe it or not, you CAN freeze this kale quinoa salad recipe if it is made with the ingredients listed below. Once thawed, it tastes just as good as the day it was made.
More Hearty Grain Salads

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Kale Quinoa Salad

This kale quinoa salad offers a perfect blend of fresh flavors, making it a delicious choice for a side dish or lunch.

Prep Time 20 minutes

Cook Time 20 minutes

Chill Time 1 hour

Total Time 1 hour 40 minutes

Cook ModePrevent your screen from going dark

Rinse the quinoa in a fine mesh strainer and drain well.

Place the quinoa in a medium saucepan with vegetable broth or water.

Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes or until the liquid has been absorbed. Cover and let rest for 5 minutes. Cool completely.

Once the quinoa has cooled completely, place it in a large bowl.

In a jar, combine all dressing ingredients and shake well.

Place the kale in the bottom of a medium bowl. Add olive oil and ¼ teaspoon of kosher salt to the kale. Massage the chopped kale with your hands until the leaves become tender and dark green.

Add the cooled quinoa, pecans, carrots, feta cheese, red onion, and dried cranberries to the bowl.

Pour the dressing over the ingredients and toss well to combine.

Refrigerate the salad for at least 1 hour before serving.

This recipe will keep in the fridge for 4 days and it can be frozen.
To substitute store bought dressing, I would suggest a light citrusy vinaigrette.

Calories: 476 | Carbohydrates: 35g | Protein: 10g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 17mg | Sodium: 900mg | Potassium: 491mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7954IU | Vitamin C: 53mg | Calcium: 256mg | Iron: 3mg

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

Course Lunch, Salad, Side Dish

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.
Holly Nilsson

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October 2, 2024
Chimichurri Sauce
Bright and bold chimichurri sauce adds dramatic deliciousness to so many dishes!

This one-and-done tangy sauce is made with fresh parsley, oregano, garlic, oil, and vinegar, and will be a hit on any table!

What is Chimichurri Sauce?

Chimichurri sauce is a sauce from Argentina dating back to the 19th century. The combination of fresh herbs, oil, and vinegar tenderized and seasoned any variety of meats while the gauchos (AKA cowboys) were on the range for days at a time.

Today, it’s a popular condiment as its bright and tangy flavor complements salads, vegetables, pork, beef, poultry, fish, and seafood.
It uses fresh herbs like parsley and oregano for a bright, bold flavor, giving a fresher flavor profile.

It’s quick and easy, with just 15 minutes of prep using simple ingredients you probably have. Use a food processor to grate and mince the onion and garlic to save even more time!

You can store the sauce in a cruet or jar to keep it fresh for up to 3 days, making it a convenient option for meal prep and saving time throughout the week.
Ingredients In Chimichurri

Herbs and Spices: For the best flavor, choose fresh flat-leaf parsley or cilantro (or half and half) and fresh oregano leaves. Use as much red pepper as you wish, or omit it altogether. A pinch of cayenne pepper can provide a milder heat.

Oil and Vinegar: Olive oil and red wine vinegar help bring the sauce together and add flavor to this chimichurri sauce. Other neutral oils, such as avocado or sunflower, can be substituted. Lemon juice is a good substitute for red wine vinegar.

Variations: Substitute the finely chopped onion for red onion or shallot for extra sweetness or some mint for an even brighter, more fragrant sauce. For a longer-lasting sauce, switch the fresh garlic cloves to garlic powder.

How to Make Chimichurri Sauce
1. Pulse all ingredients except red pepper flakes (recipe below) in a food processor until slightly chopped.
2. Stir in red pepper flakes and chill before serving.
To preserve a more rustic texture, pulse until just blended.

It’s important to let the mixture chill for an hour before serving to allow the flavors to blend.
Ways to Use Chimichurri Sauce

You’ll rarely find a sauce recipe that has so many applications!

Storing Chimichurri Sauce

Keep leftover chimichurri sauce in a mason jar with a tight-fitting lid in the refrigerator for up to 3 days. Shake before using as it will separate.

Freeze chimichurri in zippered bags or ice cube trays to pop out and add to sautéed veggies, brush over grilled chicken, or add new flavor to sour cream dip served with fresh veggies.

More Robust Sauces & Dressings

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Chimichurri Sauce

Chimichurri Sauce made with fresh herbs is a zesty marinade or condiment for steaks, chicken, salads, and more.

Prep Time 15 minutes

Chill time 1 hour

Total Time 1 hour 15 minutes

Cook ModePrevent your screen from going dark

Place all ingredients except red pepper flakes in a food processor and pulse 2-3 times or just until slightly chopped.

Stir in red pepper flakes.

Chill at least 1 hour before serving. Serve over grilled meats

Chimichurri sauce is best stored in a glass bottle, cruet, or mason jar in the refrigerator.

Be sure to allow it to chill for an hour before serving, to allow flavors to develop.

The oil will naturally separate, this is expected. Shake before using.

This sauce will keep in the refrigerator for 2-3 days.

Calories: 117 | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Sodium: 107mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 980IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 1mg

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

Course Dip, Dressing, Sauce

Cuisine American, Argentine

© 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.
Holly Nilsson

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September 5, 2024
Italian Chicken Marinade
This Italian marinade for chicken gently tenderizes the meat and infuses it with savory and tangy flavor!

It’s made with a lively mix of olive oil, Italian herbs, garlic and seasonings for an easy anything kind of marinade.
This Italian marinade uses ingredients that you have on hand.

There are no preservatives.

It’s perfectly formulated to tenderize while adding tons of flavor.

It can flavor fish, salmon, shrimp, or veggies!
Ingredients in Homemade Italian Marinade
- Oil – Olive oil is light and adds an earthy flavor. You can use other flavored oils like chili or basil.
- Acid – Red wine vinegar & lemon juice is my first choice, but sub in balsamic or white wine vinegar.
- Flavor – Dijon, garlic, and Italian seasoning add lots of flavor.
- Sweetness – Honey adds sweetness and helps with caramelization. You can replace it with brown sugar.
How to Make Italian Chicken Marinade
1. Whisk all ingredients together, as directed in the recipe below.
2. Add chicken and marinate for up to 6 hours.
3. Remove chicken and grill, bake, or broil as desired.
Tips for Marinating Chicken
- Do not over-marinate chicken, as it will become mushy from the acids breaking down the meat.
- Cook chicken to 165°F whether it’s grilled, baked, broiled, or cooked on the stovetop.
- Keep leftover unused marinade in a jar with a tight-fitting lid in the refrigerator and use within 4 days for the best flavor.
- Freeze leftover marinade in ice cube trays, pop one or two out, and add to veggies or pasta!
More Marinades to Try

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Italian Chicken Marinade

Try this Italian marinade on chicken, fish, or veggies for a tangy flavor infused in every bite!

Prep Time 15 minutes

Marinate Time 1 hour

Total Time 1 hour 15 minutes

Cook ModePrevent your screen from going dark

In a medium glass bowl or freezer bag, combine all ingredients and mix well.

Add up to 2 lbs of chicken and toss to coat.

Marinate for at least 1 hour or up to 6 hours.

Remove the chicken from the marinade and discard the marinade. Grill, bake, or broil as desired.

To Grill Boneless Chicken Breasts
Preheat grill to medium-high heat and cook chicken 7-8 minutes per side or until internal temperature reaches 165°F.
Rest 3-5 minutes before serving.
Store unused marinade in an airtight container in the fridge for up to 4 days.

Calories: 179 | Carbohydrates: 5g | Protein: 0.3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 611mg | Potassium: 36mg | Fiber: 1g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

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

Course Chicken, Dip, Dressing, Sauce

Cuisine American, Italian

© 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.
Holly Nilsson

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May 7, 2024
Pesto Pasta Salad
Pesto pasta salad is easy to make and hard to resist!

In this fresh, easy side dish, pasta is tossed with fresh mozzarella, juicy tomatoes, and basil in a quick creamy pesto dressing.

It’s perfect for cookouts, picnics, and parties or an easy lunch or dinner!

An Easy Meal or Side Dish
- Make ahead, chill, and serve when ready. Easy peasy!
- This salad is pretty to look at and delicious.
- Enjoy as a meatless main dish or serve with grilled chicken or bay shrimp.
- Potluck perfect, this easy meal is a favorite at BBQs and get-togethers, too.
Ingredients for Pesto Pasta Salad
- Pasta—Choose pasta with ridges, twists, or tubes for the dressing to cling to. Cavatappi (corkscrew), farfalle (bow-tie), penne, fusilli, or rotini are all excellent choices for this salad.
- Dressing—The dressing is a simple combination of pesto sauce, mayonnaise, and red wine vinegar. Store-bought pesto makes this dish easy, but if you have a garden with fresh basil, homemade pesto is easy to make.
- Cheese—Bocconcini are small fresh mozzarella balls that can be found in almost any grocery store. A large ball of fresh mozzarella can also be cubed and used in this recipe, or crumbled feta cheese can be used in place.
- Add-Ins—Grape or cherry tomatoes add freshness, while sundried tomatoes and olives add flavor to this pasta salad recipe.
- Variations—Add your summertime favorites, such as corn off the cob, fresh spinach, red onion, or diced cucumbers. Top with cubes of fresh avocado.
How to Make Pesto Pasta Salad
Cook Pasta: Boil the pasta until al dente according to package directions.

Prep Dressing: Mix dressing ingredients in a bowl per the recipe below.

Mix & Chill: Combine all ingredients in a large bowl & rest in the fridge before serving.

Garnish with fresh basil leaves and a sprinkle of Parmesan cheese if desired.
Make Ahead & Leftovers

To make ahead, prepare all ingredients a day or two ahead of time and store them separately. Toss together a few hours before serving.

Leftover pesto pasta salad should be stored in an airtight container in the refrigerator. If using homemade pesto, it can be stored for up to three days.

Mediterranean Inspired Pasta Salad Recipes

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Pesto Pasta Salad

Pesto pasta salad is easy to make and can be served as a side dish or main dish!

Prep Time 20 minutes

Chill Time 2 hours

Total Time 2 hours 20 minutes

Cook ModePrevent your screen from going dark

Bring a large pot of salted water to a boil. Cook the pasta al dente according to package directions and drain well. Rinse under cold water to stop cooking.

In a small bowl, whisk pesto, mayonnaise, and red wine vinegar.

In a large bowl, combine the drained pasta, grape tomatoes, sun-dried tomatoes, mozzarella, and olives. Add the dressing and toss well to combine. Taste and season with additional salt and pepper if desired.

Refrigerate for at least 2 hours before serving.

Chop fresh basil and sprinkle on top just before serving

Rinse the pasta in cold water to stop it from cooking.

As the salad sits, it will absorb dressing, so be sure to dress generously.

Optional additions include parmesan cheese, fresh spinach, capers, or a squeeze of lemon juice.

*If using homemade pesto, the pasta salad and leftover pesto should be refrigerated and consumed within 3 days.

Calories: 338 | Carbohydrates: 34g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 449mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 760IU | Vitamin C: 5.4mg | Calcium: 86mg | Iron: 1.2mg

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

Course Pasta, Salad, Side Dish

Cuisine American, Italian

© 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.
Holly Nilsson

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April 21, 2024
Bruschetta Recipe
This bruschetta recipe is a family favorite and one I make often.

Ripe tomatoes are diced and tossed with fresh basil, olive oil, garlic, and a splash of vinegar. It’s all spooned over garlic rubbed crostini.

Make and serve bruschetta as a classic Italian-style appetizer.

What is Bruschetta?

When traveling in Italy, I started almost every meal with bruschetta. The best bruschetta recipe is fresh and simple.

While the word bruschetta is thought of as the tomatoes, bruschetta refers to the preparation of the bread (cut, olive oil, and garlic rubbed), not the tomato topping.

This Bruschetta recipe is easy to prepare. Toast slices of baguette and rub the bread slices with garlic and a drizzle of olive oil. The toppings can vary but often include fresh tomatoes & basil.

Ingredients for Bruschetta

Garden-fresh bruschetta is perfect as an appetizer, a side dish, or a snack served with crostini.

Tomatoes – Use fresh ripe tomatoes, I choose Roma tomatoes or vine-ripened tomatoes but cherry tomatoes work as well. While dicing the tomatoes, place them in a colander to drain.

Bread – Slices from a baguette, hold the toppings, and soak up the marinade. Once toasted, rub the bread with a fresh peeled clove of garlic before serving.

Marinade – While some recipes use balsamic vinegar, red wine vinegar is more traditional. Use a great quality extra virgin olive oil and fresh basil.

Extras – Finely diced cucumbers, minced red onion, slices of fresh mozzarella cheese, Greek olives, or parmesan cheese petals make bruschetta into a new appetizer every time!

How to Make Bruschetta
1. Dice the tomatoes and lightly drain per the recipe below.
2. Gently toss the tomatoes and basil with the remaining ingredients in a medium bowl.
3. Slice the bread, place it on a baking sheet, and bake until toasted. Rub the warm bread with a clove of raw garlic.
4. Spoon the tomato mixture overtop and enjoy.
Don’t Skip the Garlic!

Don’t skip rubbing the warm, toasted baguette slices with fresh cloves of garlic. It adds so much flavor to this recipe. Once you try it, the garlicky warm toast will be a go-to for dipping in soups, serving snacks, or even avocado toast!

Storing Bruschetta
- Make the tomato mixture up to 4 hours in advance, the flavors will only get better!
- The toasts can be made ahead of time and stored in an air-tight container. Ensure the bread is cooled before sealing or it won’t stay crisp. Leftover bread can be made into croutons.
- The tomato mixture will last up to 3 days. Add it to sour cream for a quick dip, fold into an omelet, or mix it into deviled eggs!
More Delicious Toast Toppers

VIew More Appetizer Recipes

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Tomato Bruschetta Recipe

Fresh ripe tomatoes are tossed with fresh basil and piled high on garlicky toasted bread.

Prep Time 15 minutes

Cook Time 10 minutes

Chill Time 1 hour

Total Time 1 hour 25 minutes

Dice tomatoes about ¼” and lightly drain.

Mix all ingredients and let stand at room temperature for at least 1 hour.

Slice the baguette, brush with olive oil, and toast or grill until lightly browned about 2-4 minutes.

Rub each toasted slice baguette with a clove of raw garlic. Top with tomato mixture.

A sprinkle of parmesan cheese can be added to the bread before baking.
Lightly drain tomatoes in a strainer to keep the bruschetta from becoming watery.
Balsamic vinegar or balsamic glaze can be drizzled over top if desired. We prefer this recipe without balsamic.
Nutrition is based on a serving size of ¼ cup per serving. This recipe makes about 3 cups.

Tomato mixture can be made up to 8 hours in advance.

The tomato mixture will last up to 3 days.

Calories: 105 | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 228mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg

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

Course Appetizer, Lunch, Party Food, Side Dish

Cuisine Italian

© 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.
Holly Nilsson

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December 23, 2023