Let's just see how this goes.

I just finished reading Tender at the Bone by Ruth Reichl and it's opened a whole new world to me. The delicious world of FOOD. I can't wait to learn more about this new land. Food has always been a big part of my life, but I have a new excitement for learning how to make the food on my table tastier, healthier and more memorable. Mostly, I'm excited to have an endless supply of ideas of what to even make for dinner.Hence this blog. We're going to share our ideas with you and you with us. No one will go hungry. Everyone was full at my house tonight. I made a version of Robin Miller's Roasted Balsamic Chicken. I served the chicken without the horseradish "froth", brown rice, or roasted acorn squash. I served the balsamic chicken with roasted sweet potatoes and steamed broccoli. Simple and delicious. I also roasted sliced onions on top of the chicken and then finished them on the stove top to get them completely caramelized. Here's my recipe, although next time I'm going to try marinating the chicken instead of just brushing before cooking, and then I'm going to grill instead of roast. That will be a great spring/summer version.

Roasted Balsamic Chicken
1/3 cup balsamic vinegar
2 TBLS dijon mustard
kosher salt and fresh ground pepper
1 onion, sliced
6-8 chicken breasts

Preheat oven to 400 degrees. Season chicken with salt and pepper. Combine vinegar and mustard and brush all over chicken. Place onions on top of chicken and roast in oven for about 25 minutes. This wasn't enough time for my onions to completely caramelize so I finished them up on the stove with butter and olive oil at a low temperature for about 1o more minutes.

Roasted Sweet Potatoes
diced sweet potato
olive oil
kosher salt and fresh ground pepper

Preheat oven to 400 degrees. Peel and dice the sweet potato. Season lightly with salt and pepper and olive oil, stir to coat. Roast in oven for at least 25 minutes.

Steamed Broccoli
broccoli florets
thyme

Fill large saucepan with 1.5 inches of water. Place broccoli florets in vegetable steaming tray and season with a pinch of thyme. Bring water to a boil and cook just until the broccoli turns bright green.