Happy Monday! Hope everyone had a good weekend and is looking forward to a short week this week 🙂
Chris has had a bottle of red wine vinegar sitting in his fridge for forever, so we try using it up whenever we can. It’s very potent, though, so a little goes a long way. We may need more recipe ideas soon, but one way we used it was in a chicken marinade last week.
I mixed soy sauce, olive oil, minced garlic, red wine vinegar, and chopped onion, and poured it over 2 well-seasoned (salt & pepper) chicken breasts. Also added some dried parsley from my spice rack to make it look fancier than it is. I threw it in the oven at 450F for about 40 minutes and then chowed down.
The chicken breasts I used were pretty hefty. In hindsight, I’d butterfly them or use smaller pieces of chicken to absorb more of the marinade flavor. Very yummy, though. If I make this a few dozen more times, maybe we’ll finally get through that bottle of red wine vinegar.
Do you guys ever need to get creative to use up your leftover ingredients? If you’re interested in exact measurements for the above recipe, let me know!