A Dinner The Whole Family Will Like

It was requested that I share a meal I prepared for a great group of people, a few months ago, who have become like a second family to me.  The picture is of the whole meal and not of individual dishes making it a little harder to see how it turned out but believe me when I say it's easy to make and EVERYONE will love it!  The meal consisted of Braised Balsamic Chicken, Eggplant with Garlic Sauce, Rice Noodles and Broccoli as a back up for the eggplant and for dessert, Banana Caramel Cream.  I will be sharing how to make the Chicken, Eggplant and Rice Noodle dishes.  As for the dessert I will leave that for another time! These are all really easy and fairly quick recipes, that everyone will like.  EVEN THOSE PICKY EATERS!

Braised Balsamic Chicken (6 Servings)
  
You'll Need:
6 Chicken breasts (any that you prefer)
Garlic Powder, Season Salt, Pepper, Parsley Flakes, Mrs.Dash
3 tablespoons Olive or Canola Oil
1 Onion, diced
1 can Diced Tomatoes (14.5 oz)
1/2 cup Balsamic Vinegar 
Basil, Rosemary, Thyme

Preheat oven to 350

Clean the chicken you will be using, I used skinless and boneless Chicken Breasts but you can use what ever you prefer (if making this whole meal I would recommend using breast halves, unless you want left overs for lunch the next day.)  

Season both sides of the chicken with 

Garlic powder, pepper, season salt, Parsley flakes, Herb and Garlic Mrs.Dash and any other seasons would like (If you don't have or like something listed no biggie just use the seasonings you prefer)

Heat 2 tablespoons of olive oil in a frying pan over medium heat.  Cook seasoned chicken until sides are browned, about 3 minutes on each side.  While chicken is browning, in small frying pan heat 1 tablespoon of olive oil over medium heat.  Add onions, cook and stir until onion is caramelized (browned), about 5 minutes.  

Place chicken in baking dish pour caramelized onion, diced tomatoes, and balsamic vinegar over chicken, then season with Basil, Rosemary and Thyme.  Bake until chicken is no longer pink and the juices run clear, 15-20 minutes and ENJOY!

Eggplant with Garlic Sauce

You'll Need
3 tablespoons Olive or Canola Oil
4-5 medium Chinese Eggplant, cut into 1 inch half moons
1 cup Water
2 teaspoons crushed red pepper flakes
1 tablespoon Garlic Powder
5 teaspoons White Sugar
1 teaspoon Cornstarch
2 tablespoons Soy Sauce
2 tablespoons Oyster Sauce (I found this on the international aisle and is fairly cheap)

Heat olive oil in a frying pan over high heat, cook and stir eggplant until soft, 5 minutes.  

Stir in 
water, red pepper flakes, and garlic powder. 

Cover and simmer until all the water is absorbed, I had a small amount that didn't want to dissolve so if that is the case for you don't worry.  

While waiting, mix 
sugar, cornstarch, soy sauce, and oyster sauce in a small bowl until the sugar and cornstarch have dissolved.  

When there is little to no water left to be absorbed stir sauce into the eggplant, making sure to evenly coat the eggplant.  Cook for 4-5 minutes or until sauce has thickened.  Mix with rice noodles and ENJOY!

I've made this dish multiple times since this dinner, I have even started adding tofu making it a meal instead of just a side dish.  When I add the tofu I double the ingredients required for the sugar, cornstarch mixture and let it soak for a few hours before I start the eggplant, so it can soak up the flavors.  The first time I made it I also left out the crushed red pepper flakes because not everyone wanted the spice added and it was still good!


Rice Noodles

You'll Need 
6 cups Water
1 packet of Rice Noodles
1 teaspoon Olive or Canola Oil
Salt to taste

Bring 6 cups of water to a boil in a pot with a lid.  Remove from heat, add the packet of rice noodles and cover, with lid.  Let them soak in the water for 15 minutes or as the package specifies.  

Drain water and rinse with cold water to stop any further cooking.