Tomorrow we are having Herbed Balsamic Chicken with Blue Cheese for dinner. Obviously I will leave the blue cheese off for all the men but I'll probably have some on mine. Michelle says it was a little strong on chicken so a little goes a long way. On the side I'm making these Golden Mashed Potatoes and Garlic Roasted Green Beans. The potatoes combine Yukons and Sweet Potatoes. My family hasn't been sold on sweet potatoes yet so I'm excited to have them try this out.
Herbed Balsamic Chicken with Blue Cheese
Michelle (MMmom) from Bon Appetit
6 skinless boneless chicken breast halves (5 to 6 ounces each)
1/2 cup balsamic vinegar
3 tablespoons olive oil
2 teaspoons coarse kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
2 teaspoons herbes de Provence*
1 3- to 4-ounce wedge blue cheese, cut into 6 slices
* Sold in the spice section of supermarkets and at specialty foods stores.
Place chicken in large resealable plastic bag. Whisk vinegar, 3 tablespoons oil, 1 1/2 teaspoons coarse salt, and 1 teaspoon pepper in small bowl. Add to chicken; seal bag. Chill 2 hours, turning bag occasionally. Prepare barbecue (medium-high heat). Brush grill rack generously with oil. Arrange chicken on grill. Sprinkle with herbes de Provence, 1/2 teaspoon coarse salt, and 1/2 teaspoon pepper. Grill chicken until cooked through, about 6 minutes per side. Transfer to plates; top each with slice of cheese.
Michelle’s Notes: I used blue cheese crumbles and sprinkled them on the chicken. We enjoyed the marinade. The blue cheese was a bit strong for chicken.
Golden Mashed Potatoes
5 pounds Yukon Gold potatoes (I use less - 8-10 medium-large - I don’t always use Yukons - Idaho’s work fine)
2 medium sweet potatoes (NOT yams)
5 large carrots, chopped
3 cloves garlic
1 t. dried tarragon
1 C. shredded cheese (cheddar, or parmesan are nice)
1/2 C. milk
2 T. vinegar
1 T. butter
1 t. salt
1 t. dried parsley
1/2 t. pepper
Boil potatoes, carrots, garlic and tarragon for 15-20 minutes. Mash veggies with 1/2 C. cheese, milk, eggs, vinegar, butter, salt, parsley and pepper. Put in 9x13 pan and sprinkle with remaining cheese. Bake till thermometer reads 160 (20-30 min)
Garlic Roasted Green Beans
Sharon via Erika's recipe
1 lbs green beans
1-2 tablespoon olive oil (or just enough to lightly coat beans)
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
4-5 garlic cloves cut in half or thirds, large chunks
Pre-heat oven to 400 degrees. Wash and snip the ends off green beans. Put green beans and garlic on a jelly roll pan (large rimmed baking sheet). Drizzle with olive oil and toss with your hands to make sure they all have a coating of oil. Sprinkle with salt and pepper. Roast for 20-25 minutes, turning after 15 minutes, until beans are fairly brown in spots and somewhat shriveled.
SHARON's NOTES: This is an easy side dish if you already have the oven hot for lasagna or chicken. Don't worry about the temperature difference. If the oven is at 350, they just take a bit longer to finish, but not much.