Mixed Mushroom and Brie Sliders with Balsamic Reduction

Tags

balsamic, brie, food, mushrooms, sandwiches, sliders, vegetarian, vinegar

These slicers came together only by accident. The mushrooms, brie, and rolls were all on sale at my local Kroger. They just seemed to be just too good a deal to pass up. And too good a combination to ignore.

Mixed Mushroom and Brie Sliders with Balsamic Reduction

• 8 oz mixed mushrooms (mine had oyster, shiitake, and criminis)
• 1 small onion, thinly sliced
• 2 or 3 slices of brie
• 1/4 cup balsamic vinegar
• 2 crusty dinner rolls

In a skillet, saute mushrooms to tenderness. Set aside and saute onion until browning but not burning. In the same skillet, reduce the vinegar to half. Split the dinner rolls and layer the mushrooms, onions, and brie. Dress each sandwich with the balsamic reduction. Serves 1.

Honey Balsamic Vinaigrette

Tags

balsamic, dressing, honey, salad, summer, vinaigrette

My lettuce crop is out of control. I eat salads twice a day but I still am covered up in lettuce. What a wonderful burden it is! Without a tasty dressing, salad can get boring. This dressing is great but it’s color is not so gorgeous. No matter, it is worth it. I encourage you to try it!

Honey Balsamic Vinaigrette (thanks to the Orange Bee!)

 

1/2 cup Balsamic vinegar
3 tbsp. Dijon mustard
3 tbsp. honey
2 garlic cloves, minced
2 small shallots, minced
¼ tsp salt
¼ tsp. pepper
1 cup olive oil

 

Place all ingredients in a blender and puree until desired consistency.

 

Brown Sugar and Balsamic Glazed Pork Loin

Tags

balsamic, crockpot, Dinner, easy, glaze, meat, pork, Supper

I found this fantastic recipe at C+C Marriage Factory, a great little blog with gorgeous photos and even better recipes. This is the first that I have tried of hers but I anticipate many in the future. I served them the Rosemary Olive Oil Buns posted yesterday. It was a fantastic meal!

Brown Sugar and Balsamic Glazed Pork Loin

• 1 (2 pound) boneless pork tenderloin (or regular pork loin)
• 1 teaspoon ground sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 clove garlic, crushed
• 1/2 cup water
• 1/2 cup brown sugar
• 1 tablespoon cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking (I had to pour off some extra liquid before this step). Serve with remaining glaze on the side.