Balsamic Cream Cheese Recipes

CREAM CHEESE PORK CHOPS

Steps:

• In a large skillet, cook pork chops in oil over medium heat for 8-10 minutes on each side or until a thermometer reads 160°. Remove and keep warm., Add the cream cheese, broth, cheese, vinaigrette and lemon juice to the skillet; cook and stir until blended. Return chops to the pan; heat through.

BALSAMIC BAKED CHICKEN BREAST WITH BALSAMIC TOMATO SAUCE AND MOZZARELLA CHEESE

Steps:

• Preheat oven to 220°C | 430°F.
• Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes and red onion around the chicken in the dish.
• Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
• Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden.
• Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.

BALSAMIC STRAWBERRIES WITH RICOTTA CREAM

Steps:

• Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
• In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
• In a medium bowl, toss the berries with the basil and the balsamic syrup.
• Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
• Excellent source of: Vitamin C, Manganese
• Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium

BALSAMIC CREAM SAUCE

Steps:

• Heat olive oil and butter in a saucepan over medium-low heat. Stir in the onion, and cook until it has caramelized to a dark, golden brown, about 15 minutes. Stir in the balsamic vinegar, and cook for 1 minute before stirring in the chicken bouillon and cream. Bring to a simmer, then remove from the heat and stir in the Parmesan cheese until melted.

LEMON-RASPBERRY CUPCAKES WITH RASPBERRY-BALSAMIC CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 325 degrees F. Line 2 muffin pans with cupcake liners.
• In a medium bowl, sift together the flour, baking powder and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape the bowl as needed. Beat in the lemon zest and vanilla extract until combined. With the mixer on the lowest speed, add the flour mixture in three additions, alternating with two additions of the buttermilk and lemon juice. Mix until just combined after each addition. Scrape the bowl as needed. Gently fold in the raspberries.
• Fill the cupcake liners three-quarters full with batter and bake until a wooden toothpick inserted in the center comes out clean, about 25 minutes. Transfer the pans to wire racks to cool completely before frosting.
• Frost the cupcakes with the Raspberry-Balsamic Cream Cheese Frosting.
• In a small bowl, mix the raspberries with the granulated sugar and let stand for 15 minutes.
• Place the raspberries in a small saucepan and add 1 tablespoon of the balsamic vinegar. Let simmer over medium heat for 15 minutes; the raspberries should cook down and create a sauce. Then crush the berries or run through a blender for a smoother frosting. Set aside to cool.
• Mix the remaining 3 tablespoons balsamic vinegar into the raspberry sauce and set aside.
• In a large bowl or the bowl of an electric mixer fitted with paddle attachment, beat the cream cheese and butter until creamy. Add 1/2 cup of the powdered sugar and beat until combined. Add the raspberry sauce and beat until combined. Add the remaining powdered sugar, a bit at a time, and beat until creamy. Add more sugar if a thicker consistency is desired.

BALSAMIC CHICKEN WITH FETA AND CREAM CHEESE

Steps:

• Rinse chicken and cut off excess fat. Cut slit in fattest part of chicken breast. Mix feta cheese and cream cheese in a bowl. Stuff into chicken breasts. Season top with paprika, salt and pepper. Heat olive oil and butter in pan on medium heat. Put paprika, salt, pepper and parmesan in bottom of pan. Put chicken breasts in pan and brown on bottom. Then put in the oven for 25 min at 400 degrees. Put chicken on plate and use dripping and cheese in skillet. Put over medium heat. Add water, sour cream and balsamic vinegar. Heat until bubbling. Remove from heat and serve over chicken.

BALSAMIC CREAM SAUCE

Steps:

• Take a sauce pan. Heat up olive oil into the pan for a couple of minutes. Now add butter in the pan and let it stay on a low heat until it melts completely. Add the minced onion into the pan. Fry it until it is completely caramelized and turns dark brown. It should take about 15 minutes. Add balsamic vinegar after 15 minutes and keep stirring it for a couple of minutes. Now add chicken bouillon granules and cream into the pan. Mix these well and let the whole sauce simmer for a couple of minutes. Add grated parmesan cheese to the mixture and stir until it dissolves completely in the sauce. Take it off the heat and pour the sauce into a separate jar to cool down. Serve as a dip, marinade or dressing in a salad as per your needs and enjoy! Trivia In the year 1046 balsamic vinegar was produced only in the Reggio Emilia and Modena regions of Italy. It was given as a gift to the Holy Roman Emperor who was passing through this region, Henry III. It grew in popularity since and today, it is one of the most common items sold in Italy.

DANA'S CREAM CHEESE DIP

Steps:

• Place the pine nuts, basil, and garlic in a food processor. Pulse until coarsely chopped. Mix the cream cheese and balsamic vinegar together in a bowl until well blended, then stir in the pine nut mixture.

BALSAMIC CREAM CHEESE

Steps:

• Combine cheese, vinegar and rosemary until well blended. Serve w/crudites or crackers