I'm realizing a lot of what I cook is a combination of multiple recipes and because of that, I'm not sure I have good solid name for them.
This one's called Bourbon Chicken and Roasted Vegetables.
The chicken doesn't have bourbon, but after the cooking process Brent says it tasted just like the chicken from the mall chinese place.

I kind of used this idea for cooking the chicken in Italian dressing. I'd never heard of doing it this way, so I tried it and MAN it was incredible and SO easy. I've been trying to find more recipes cooking chicken and other meat without using oil but still giving it an amazing flavor.

So I started with a pack of chicken tenderloins and added about 1/4 cup of Italian dressing into a skillet. I brought it to a simmer and covered it with a lid and let it cook like crazy for about 20 minutes. Eventually the dressing evaporated so the chicken started getting this yummy "crust." Once it started doing this, I realized we were in for some really scrumptious chicken.

Our side dish was Roasted Winter Vegetables - butternut squash, red and green peppers and asparagus. I chopped them up in uniform size, drizzled a little EVOO and roasted those bad boys at 350 for about 35 minutes or until they were soft. I know it sounds like a strange combination, but trust me - that butternut squash and asparagus was a FANTASTIC combo! I have some leftover and Gabbie and I ate them for lunch the next day - YUMMO.

Here's a pic of dinner - like I already mentioned, not the most photogenic picture, but trust me - it was soooo pretty and sooo yummy. I served some rice with it which rounded out this super yummy meal.


Gabbie was funny to watch eating this dinner - she used her little fingers to pick out all of the squash which has always been one of her favorites. She even stole a few pieces from Brent's plate which was so funny!