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honey-balsamic glazed chicken with mushrooms, and lime-roasted squash
Back when I still ate meat, my favorite easy dish to make for dinner was: buy one whole cut-up chicken. Throw into a pyrex baking pan along with an assortment of hardy vegetables. Pour over one bottle of salad dressing, preferably creamy italian. Bake at 350 for one hour.
Variety was easy -- there were any number of combinations of different vegetables and different salad dressing. I generally served it with pasta, though sometimes I served it with bread or rice.
Recently I realized it's been nearly ten years since I made that dish. I'm a better cook now -- shouldn't I be able to make this dish even better, now? I had a meat-eating friend coming over for dinner. We had been intending on eating out, but I've had my fill of eating away from home for awhile -- I wanted to make dinner myself. So, I saw that as a fine chance to find out if a decade of experience of vegetarian cooking would be applicable to my old standard chicken dish. As it turns out, yes, I can still cook chicken. :) And the good results continued on through the roasted acorn squash, too.
I liked the inventions enough to write them down. Read on for the recipes! [more]
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