Tuesday, July 30, 2013

Here we go again with Balsamic Chicken and Root Veggies

It has been almost a year since my last post. I had a lot going on with family health issues, going back to school, and just being a mommy of 3 kids 5 and under! For my birthday a few weeks back, my friends independently all purchased me kitchen items. "We know how much you love to cook" they all said. I realized then that with my busy life I was lucky if I had been getting a wholesome home cooked meal on the table once a week. What happened to me? It used to be so important to me to cook at home for my family. And to have my 3 girls in the kitchen cooking with me, teaching them the importance of the family's bond around the table.



 "It doesn't have to be a 5 course meal." Daddy F said, "We enjoy the simple things you cook just as much as the extravagant". He is so kind to me. I know he loves me even though I drive him crazy with my need to be super organized and wanting everything to be oh so Stepford. (Notice I said want, trust me my home is far from perfect!)



So back to the kitchen I have gone to create simple, whole foods meals for a busy mom's lifestyle. I am sure I am not alone in that boat! This is one of my favorite go to weekly dinners. I fount this great local olive farm that makes flavored oils and vinegars. I used blueberry, but you can use whatever flavor suits your palate! I just make the marinade in the morning and throw everything in a giant ziplock after breakfast and let it sit till dinner time.

Ingreidents:

  • 1/2 cup balsamic vinegar 
  • 1/4 cup olive oil 
  • 1 tablespoon sugar
  • 2 teaspoons salt 
  • 2 teaspoons ground black pepper
  • 2 tablespoons chopped fresh rosemary 
  • 2 teaspoons garlic, minced 
  • 2 tablespoons chopped fresh thyme 
  • 2 tablespoons chopped fresh sage 
  • 4 boneless skinless chicken breasts
  • 3 cups baby carrots
  • 4 cups red onions chopped in quarters 
  • 2 cups red bell pepper
  • 2 cups chopped parsnips 
  • 2 cups chopped sweet potato 
  • 3 cups chopped asparagus 
  • 2 cups sliced mushrooms 
Directions:

Preheat oven to 425F. 

In a bowl, mix vinegar, oil, sugar, salt, garlic, and herbs. In two smaller bowls or air tight bags place chicken in one and veggies in another and pour half of marinade in each. Marinate in fridge for at least 2 hours but no more than 8. Drain the marinade and place chicken and veggies on a roasting pan. Make sure to have veggies in one layer or they may not roast properly. Bake for 45 mins or until chicken is no longer pink. I like to take out the chicken and then turn the broiler on the veggies for the last few minutes to give it that extra crunch!

Our Ratings:

Mama F - 8 - I love the flavor of Balsamic vinegar and the extra hint of blueberry that we used was really nice.





Daddy F - 9 - Loved the flavor and the fact that is was low card and full of fresh local veg.







Fuller Girls - 5 - They all liked the chicken and the carrots but the "other" veggies were not met with love. :/









Lucky the Dog - 4 - Chicken good. Green stuff very, very bad.

2 comments:

  1. I've nominated you for the Liebster Blog Award (http://bit.ly/12Gwfc6)! I love your blog, creative recipes, and friendly and approachable writing style.

    ReplyDelete
    Replies
    1. Oh thank you so much! I am so glad you enjoy it. Please stop by anytime!

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