A Good Balanced Meal

I saw this chicken recipe awhile ago, and I have been wanting to try it. I thought it turned out really good, but Davis thought it was just ok. Meat cooked in oven (and not on grill) = not very good, but that is his opinion!

This recipe is adapted from Giada De Laurentiis, but I found it on the elly says opa cooking blog.


Chicken with Balsamic BBQ Sauce

- 1 cup good quality balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. dijon mustard
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 chicken, cut into 8 pieces

Preheat oven to 425 degrees.

Combine to first 8 ingredients together in a small saucepan, and stir until all ingredients are incorporated. Simmer over medium heat until reduced by 1/3, about 15-20 minutes.

Meanwhile, season your chicken pieces with salt and pepper and rub with a little olive oil. Roast in a preheated oven for about 25 minutes. Brush reduced sauce on the chicken and continue to roast until cooked through, about 25 minutes longer. Brush with additional sauce before serving.

Bourbon Sweet Potatoes from Martha Stewart's Everyday Food

- 3 1/2 pounds sweet potatoes, peeled and cut into 1 inch wedges
- 1/2 cup packed dark brown sugar
- 2 tablespoons bourbon
- Coarse salt and ground pepper
- 3 tablespoons butter, room temperature

Preheat oven to 350 degrees. Arrange sweet potatoes in a 9x13 inch baking dish. Add sugar and bourbon; toss to combine. Season with salt and pepper. Bake until sweet potatoes are tender and glazed, 1 to 1 1/2 hours, tossing every 30 minutes. Stir in butter before serving*. (* I have never actually used the butter, and the sweet potatoes are still great!)

Tyler Florence's Parmesan Roasted Green Beans
- 1 pound thin green beans
- Extra Virgin Olive Oil
- Kosher salt and fresh ground black pepper
- 1 cup grated Parmigiano-Reggiano

Preheat oven to 400 degrees. Trim off the tough end of the green beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil, season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans onto a platter and serve.