Trip to the Farmers' Market! Reduced Balsamic

Today Mark and I visited the Green City Market. It's early spring so too early for produce but there were plenty of breads and cheeses! For a delicious snack, I toasted slices of baguette with butter. I drizzled reduced balsamic vinegar. On the side is fresh goat cheese and a sprinkle of basil. Yum!

To reduce the balsamic, heat a pan to high heat. Pour in vinegar then turn to medium heat, add sugar for a sweeter flavor. Let simmer until about 75% has evaporated. Whisk constantly.

Pop Tart

Thaw frozen pie dough in fridge. Mix berries in sugar and splash of lemon juice. Cut dough into small squares and line with berries. Top with dough and run a fork along the edges to seal. Brush with egg wash (egg and water) and top with sugar. Bake in 375 degree oven for about 15 mins.

Crock Pot Chicken

Line bottom of crock pot with chopped onions. Rinse chicken and pat dry. Stuff with quartered lemon and herbs. Squeeze cubes of butter under skin all over. Season with salt and pepper. Line crock pot with more herbs and onions. Cook on high for about an hour then cook on low for several hours. About an hour before cooking is done, add potatoes and vegetables.

Ham and Cheese Swirls

Puff Pastry Sheet (Thawed to room temp)

1 egg

1 tbsb water

Shredded Cheese (I used Swiss and Gruyere)

Chopped Ham

Heat oven to 400F. Line baking sheet with parchment paper. Stir egg and water in small bowl. Unfold pastry sheet and brush with egg wash. Top with cheese and ham. Roll up and slice about 1/2" thick. Place cut-side down on baking sheets and brush with egg wash. Bake 15-20 mins.

Fish Tacos

Tacos:

1 lb Flaky Fish (I used orange roughy)
1 Lime Juiced
1 Rough Chopped Jalapeno
Rough Chopped Cilantro
Vegetable Oil
Salt & Pepper
Tortillas (I prefer corn)

Slaw:

1 Chopped Onion
Shredded Red Cabbage
Rough Chopped Cilantro
Hot Sauce (I had rooster sauce on hand)
Splash of Worcestershire Sauce
Fresh Pineapple

Marinate fish in lime juice, jalapeno, cilantro, oil and salt and pepper for about 15-20 mins. Heat grill to medium high heat. Grill fish about 4 mins on one side and then flip. Cook on other side under a minute. Remove from grill and let rest about 5 mins then flake. Heat tortillas on grill, about 30 seconds on each side. Keep warm in kitchen towel. Combine slaw ingredients and use to top taco.