Balsalmic/Garlic Chicken Thighs

I had leftover mashed potatoes & more asparagus so I decided to pair them with boneless/skinless chicken thighs with a garlic & balsalmic sauce. I also poured the sauce on the roasted asparagus. It was pretty good, but I definitely need to invest in a better balsalmic vinegar if I make this again. I got the idea from a cooking blog that I read, but can't find it right now for the life of me. Basically I sauteed the chicken, removed from the pan & then threw minced garlic & vinegar in there to deglaze & reduce.

It's Schnitzel Time

I had a boneless pork chop that needed to be cooked & came across this recipe at the perfect time. I decided to serve it with roasted garlic & cheesy mashed potatoes and roasted asparagus. First I used up the rest of a garlic bulb & threw it in the oven to roast for about 20 minutes.



I boiled the potatoes & prepped the asparagus. I love to roast asparagus, it's so easy & tastes so good. I always toss with olive oil, salt & pepper. Depending on my mood, I may also add garlic or red pepper flakes. After roasting I top with any of the following: fresh lemon juice, parmesan, balsalmic vinegar. Yum.



I pounded the pork chop, set up my breading station and made the sour cream/dill mixture for the sauce.



The final product was pretty darn tasty!