Crafts and recipes on the cheap for the normal person

Classin it up with balsamic chicken October 22, 2013

Filed under: Recipes — LaurenTamony @ 3:35 pm
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I have a deep and intense love for Italian food but absolutely hate the work that generally goes into making it, let’s just say I’m an expert on ordering take out manicotti but couldn’t make it if I tried. But in an attempt to be more fiscally responsible when my most recent pasta craving hit I decided to try my hand at a meal on my own. I got this recipe from my mom and love the bold flavors in the sauce. It is probably one of the easier things I’ve made in awhile but it sure didn’t look like it when I showed it off proudly to my roommates. This dish smells AMAZING when you’re cooking it and took me no time at all. My only complaint with the original recipe is it’s timing was off for me. It said to simmer the sauce for 15 minutes, mine was a paste in about 5. I’m not sure if that’s because I diced the chicken (I prefer that over strips which you end up cutting anyway) or what, but keep that in mind when you’re timing things.

The original recipe is here, but this is so good I’ll definitely keep the recipe in rotation: (note the picture I’m showing is not my plate but the one from the original recipe, my crappy phone camera couldn’t capture the deliciousness the same way)

Braised Balsamic Chicken Recipe

Balsamic Chicken and Pasta


  • 3 chicken breasts (I cut mine up into bite sized chunks)
  • 1 teaspoons garlic salt
  • 2 tablespoons olive oil
  • 1 onion (the recipe said thinly sliced, I diced mine)
  • 1/2 cup balsamic vinegar
  • 1 can (14.5 oz) diced tomatoes (I would recommend petite diced if you’re like me and don’t like large chunks of tomato)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 package noodles of choice (spaghetti worked fine for me but it’s judge free if you want to use something else)


  1. Season chicken breasts with garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
  2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Alfredo Sauce for Beginners June 12, 2013

Filed under: Recipes — LaurenTamony @ 7:54 pm
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While I may not be Italian I absolutely love Italian food. But Italian food and I have a sort of love hate relationship, I love eating it but I hate making it. I was home the other day though and my mom ended up making chicken parmesan and fettuccine alfredo for dinner, it was AH-MAZING, while the chicken is way out of my cooking league the alfredo recipe was surprisingly easy to follow. The recipe came from, here it is!


  • 1/2 cup butter
  • 1 (8 oz) package of cream cheese
  • 2 tsps garlic powder
  • 2 cups milk
  • 6 oz grated parmesan cheese
  • 1/8 teaspoon pepper


  • Melt butter in a medium saucepan on medium heat
  • Add cream cheese and garlic powder, stirring with a wire whisk (when I did it the cream cheese and butter didn’t really mix together, so don’t be alarmed if it looks a little separated)
  • Add milk, a little at a time, whisking to get out the lumps
  • Stir parmesan cheese and pepper in
  • Stir until the sauce reaches the desired thickness