Balsamic Chicken Caprese Style

Sigh… Pinterest and it’s endless scroll… it wastes so much of my time! I meal plan on pinterest. I also do some searches on etc… but mainly on pinterest. It sends me to GREAT blogs and websites, etc for amazing and creative recipes. I then, revamp the recipe and make it my own. The problem is, there are sometimes random cool things as “ads” mixed in with the recipes. I then like them because they are tailored to my liking. 1 hour later, I’m supposed to have my planning and shopping lists done and I’m over in humor laughing at memes with Ryan Gosling in them! Now, I know what you are thinking… “why wouldn’t you be?!”. Right? But… I do have to get things done… 🙂

So… I made this recipe the other night and the chicken turned out PERFECTLY! I used red peppers instead of tomatoes… so it’s caprese STYLE… but you can definitely use tomatoes if you aren’t weird like me…


4-5 servings
  • 2 lbs chicken tenderloins
  • salt and pepper
  • 3 Tbsp. olive oil
  • 1 tsp minced garlic
  • 1 cup low sodium-chicken organic FF broth
  • 2-3 TB balsamic vinegar
  • 5 Tbsp. Dark Brown Sugar
  • sliced sweet red mini pepper
  • sliced fresh mozzarella
  • fresh basil
  • 1/2 cup fresh basil pesto


  1. Salt and pepper both sides of all of your chicken tenderloins and set aside.
  2. Heat oil in saucepan on medium-high. Brown chicken on both sides. Reduce heat to medium-low and add your minced garlic.
  3. Cook until garlic is tender, being careful not to burn it. Add your low sodium chicken broth, balsamic vinegar and brown sugar. Turn heat up to medium-high and simmer for 10-12 minutes, spooning the broth mixture over the chicken every once in a while to make sure the chicken stays moist and soaks in the mixture.
  4. Preheat broiler. Make sure your skillet is OVEN SAFE! Take your slices of mozzarella and cover each slice of chicken with a slice of mozzarella.
  5. Broil until cheese is slightly melted. Place a sprig of fresh basil on top of the mozzarella and then add a red pepper slice (or tomato) on top. Drizzle with any remaining sauce and about a TB of pesto! YUM!!!!!!


This is sweet with a bit of tang and a WHOLE LOTTA freshness from that basil pesto. You’ll enjoy every bite!

And now, for the quote of the day:


Browned Butter and Balsamic Ravioli

Do you ever just browse Pinterest for fun? Do you ever find yourself in trouble because you have gone thru endless pages because of the endless scroll in Pinterest and suddenly it’s been over and hour and your clothes are still not folded? That was me yesterday. I just wanted to check out a couple of other ideas for meals, just in case I saw something new… and an hour passed during precious naptime – when I can actually be productive – and my clothes definitely didn’t get folded. Oh well, there’s always today!!!! Plus, the weather yesterday was beyond beautiful, and we just HAD to spend a lot of the afternoon outside. I knew today was gonna be a bit gloomy… and it is!

One of my favorite chefs to watch on TV is Giada. She has a very good way to cook… she uses REAL ingredients, and just eats smaller portions. I’m still working on the smaller portions thing, but I agree with the using REAL ingredients. Even Dr. Oz has agreed that a lot of the “low fat, fat free, low cal” stuff adds chemicals and things not good for you, instead of you putting just smaller amounts of real food into your body. I try to use wholesome ingredients, as well as filling ingredients. I also try to have lighter and smaller meals throughout the day. Instead of 2 additional BIG meals, I have 3 or 4 small, snack like meals that are light and filling, and a bit higher in fiber and protein to keep me from picking junk food when I’m “STARVING”! 🙂

This dinner is not light in calories, but it IS full of AMAZING flavor! And this one has enough protein that with a smaller portion, you’ll still be satisfied!

My dish is a version of Giada’s recipe here:

I changed more than 3 ingredients, so the recipe below is mine, but it was more than inspired by her recipe listed above. 🙂


18 to 20 ounces store-bought fresh refrigerated ravioli (cheese, mushroom, or squash) (if frozen, the cooking directions are different)
6 tablespoons unsalted butter
1 tablespoon balsamic vinegar
1 tablespoon white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts (optional)
2 chicken tenderloins
1/2 tsp garlic powder
2 TB – 1/4 cup white wine for deglazing pan – optional
1/4 cup grated Parmesan


Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. Drain ravioli and drizzle with 1-2 tsp olive oil to keep from sticking together. Place onto serving plate, or into a bowl and set aside.

Drizzle 2 TB olive oil into skillet and place the 2 diced chicken tenderloins into the skillet. Sprinkle with garlic powder, and salt and pepper. Cook until no longer pink (5 min approx.) and remove from pan and set aside. Place skillet back on stove and deglaze with the white wine to get all the “yummy bits” off of the bottom of the pan.

Then, cook the butter in that skillet over medium heat, stirring occasionally. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the white and regular balsamic vinegar, salt, and pepper.

Transfer the ravioli and the diced chicken to the pan saucepan with the balsamic brown butter. Sprinkle walnuts (optional) and Parmesan over the top. Serve immediately.


This one was QUITE delicious! I never would have thought pairing balsamic vinegar and butter would be so delicious, but it REALLY REALLY is!!! Give this one a try for sure!!

And now, for the quote of the day, I picked something I think of daily:


Cowboy Burgers and Homemade Fries


So, a nice summer dish… you think burgers, right?? Well, also, do you have some extra guacamole and no chips left?? Onions, and don’t have a recipe to put them in? (Yeah, me neither… lol, but that’s ok). Want a summer meal that won’t take forever, but tastes AMAZING??? Make these cowboy burgers!! I got rave reviews from my brother and husband… and I even loved them!! DELISH!


Balsamic Sauteed Onions:

1/2 onion cut into large pieces
1/4 tsp minced garlic
2 TB balsamic vinegar
2 TB olive oil

Sautee all above ingredients until onions are caramelized and soft



1.5 lbs. ground beef (I used 85/15, but you can use a leaner beef if you’d like)
1/2 tsp minced garlic
1 tsp worcestershire sauce
salt and pepper
1/2 TB chili powder
1 TB BBQ sauce (I used Sweet Baby Ray’s)

Stir all above ingredients together and form into patties (where you make the inside of the burger thinner than the outside… see Rachael Ray’s tutorial on how to shape a burger patty!!) and set aside.

When ready to make, either put onto a hot grill, or do as I do: pop them on a heated up and salted GRILL PAN!!! I just “grilled” them for about 4 min per side, and right before I took them off the grill, I topped them with my cheese of choice, made sure it melted, and then took off and placed onto the bun. Then, I topped that with the onions, guacamole, and placed the 2nd half of the bun and ENJOYED!!!! DELICIOUS!

Ho1memade French Fries:

5 Yukon Gold potatoes cut into THIN fries. I left the skin on
1 tsp. garlic salt
salt and pepper to taste
2  TB olive oil (drizzled over potatoes)
1 TB chopped rosemary

After cutting potatoes into small fries, soak in cold water. When ready to bake, drain water, and toss with all above seasonings and put onto a greased pan and toss again. Make sure it’s just a single layer of fries. Bake at 450 in a PREHEATED oven for 15 min. If not crispy enough, put back into the oven for 5-8 min on LOW BROIL to crisp them up! And then ENJOY! (Toss around half way thru)


Check out my recipe in this previous post:

These burgers turned out so juicy and delicious, and were very quick to put together! I, for some reason, never realized how easy burgers were!!! WINNER!!

And now, for the quote of the day: