We All Want to Change The World

This year I've really come out of the closet with regards to eating and preparing unusual pairings.   I think its time to rid ourselves of restrictions and old taboos while still keeping logic and learned failings.  Like many trends, this is mainly coming out of the need to use up all foods, as edible waste is economically sinful.  Many times after the main meal we're left with partial vegetables.  Not enough to make a full meal but certainly enough to creative a cool little side project.  For example, this sauteed Napa cabbage, potato with egg and bacon breakfast snack.  Non-traditional but oh so satisfying.

Balsamic Glazed Chicken

https://www.delish.com/cooking/recipe-ideas/recipes/a49138/balsamic-glazed-chicken/

Later that night, back to the preferred bird but the honey, mustard, vinegar glaze gave her a nice new dark mysterious look.

Lay Across My Big 'Grass' Bed

Balsamic Glazed Chicken

https://www.delish.com/cooking/recipe-ideas/recipes/a49138/balsamic-glazed-chicken/

This was really good.  I'm the girl that buys a bottle of something and God forbid I don't love it because I'm way too cheap to waste it either.  I take it on as a personal challenge to create ways to enjoy it. As is the case with this particular Pear Balsamic Vinegar I purchased.

Its the honey in the recipe that cut through the tang for me and it also helped to give the chicken great color.

I like to make beds for my meat.  Quinoa, boxed frozen spinach, lots of garlic and a few leftover shaved brussels sprouts made a delicious place to rest my shiny chicken.  And toasting the quinoa gives a great nutty quality, like crispy rice.