I have used this sauce now on both chicken and pork. I love the added flavor to the meat.
Chop one large shallot and grate two garlic cloves, add salt and pepper. Heat in a bit of olive oil until translucent. 
Add in 1/4 cup of balsamic vinegar, and 1/4-1/3 of a cup fig jam or preserves. Stir until blended, and simmer.
When it is well blended (simmer for about 8 to 10 minutes), add in two tablespoons of butter (I use unsalted butter).
The butter adds a richness to the sauce (I think).
Serve over the pork loin or your meat of choice. I have used this on burgers, chicken, and as a dipping sauce for egg rolls.
Enjoy!
So I love petite, sweet peppers, and I have decided to use those instead as my chips.
This is creamy and savory…with the sweetness of the peppers…I am so excited to have this for lunch.
Cook the pasta to the box directions, drain, and add some olive oil and cool.
For the chicken, the original recipe called for marinating and cooking the chicken tenders. I cheated, and used Rotisserie chicken. I added 1/2 cup of lemon juice, garlic powder and Cavender’s Greek Seasoning. I heated it up in the microwave for a couple of minutes just to warm it (and for the seasonings to mingle).
For the dressing, 1/2 cup of olive oil, 1/4 cup red wine vinegar, 1 teaspoon salt, 1/2 teaspoon oregano, 1/2 teaspoon black pepper, 1 clove garlic (minced), and juice of 1/2 lemon. Whisk together to blend.
Melt the butter, and add two tablespoons of olive oil. Saute the garlic, and once bubbly add the Panko bread crumbs.
I took it off the heat, and it still got a bit darker than I wanted. Tasted great…but looked over done.
Mix together the orzo, dressing, cucumbers, tomatoes, chicken and feta cheese. Taste, please add salt and pepper at this stage as the pasta will absorb the dressing quickly (the feta cheese can be salty so I will sometimes over salt my dish). Then add the bread crumbs, and stir. 
You can serve this warm, room temperature or cold. I prefer it warmed a bit.
David’s plate.
My bowl…and yes, it is a pig face bowl. This was so good, and I have plenty for lunches and a couple of dinners next week.
Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick cooking spray.
Mix all of the ingredients but the crackers, dried onion and butter. Spread into the 9×13 pan.
Sprinkle the crackers over the top, and drizzle the melted butter.
Bake at 30-35 minutes until cooked through.
Sprinkle with the cut parsley. Serve and enjoy.
David’s plate, and he had seconds and thirds.
My plate and I didn’t eat all of it, as it was warm, hearty and creamy. It is definitely more of a Fall or Winter meal.
Thoroughly combine the ingredients, and microwave for about 2 minutes (to cook).
If you prefer, you can bake for about ten minutes at 400 degrees in a oven safe dish. 
Serve with tortilla chips.
Bake at 350 degrees, for about 30-35 minutes or until chicken is done, turning once and basting with the marinade.
Sprinkle the green onions on the chicken. Serve hot with the Bok Choy and Cauliflower Fried Rice.
Season with salt, pepper, and Italian seasoning. Use very little olive oil and brush both sides. Lay them in an oven safe dish.
Bake at 350 degrees for 35-45 minutes rated until done.
And, yes my fingernails are still stained! So, the recipe called for the following: cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper. David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! 
Bring to boil the bourbon, vinegar, juice from the two oranges (and peels). Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf. Simmer for ten minutes or reduced by half, then add the cherries.
Let cool, and place into jars. I partially filled two jars. One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks. This will keep in the refrigerator for over a month, and can be served with cheese, or meat.
mommajerryanns.com 