This Baked Chicken Caprese is bursting with flavor!

If the word “caprese” makes your mouth water, this is the perfect chicken recipe for you.

While caprese salad is best at the height of summer when tomatoes are at their peak, this Baked Chicken Caprese uses grocery store grape tomatoes any time of the year.

This skillet baked recipe uses simple ingredients to make succulent chicken breasts topped with a sweet burst tomato sauce and gooey cheese.

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When people talk about the cravings that pregnant women have, I always laugh. When I was pregnant with my daughter, I had ZERO cravings, only aversions.

The worst ones were cucumbers and balsamic vinegar (I thought pregnant women were supposed to love vinegary cucumbers aka pickles?!?).

Five years later, these aversions are mostly gone, with a few lingering weird feelings. I still feel a little queasy when I see a PICTURE of cucumbers (the brain is wild) but I can cook with them and eat them just fine. I’ll chop them up and throw them on Greek chicken meatballs, or even make a White Claw cocktail with them.

But I luckily have NO lingering hard feelings about balsamic vinegar. Between making balsamic glaze for balsamic green beans and balsamic asparagus and marinating steaks in balsamic steak marinade, I seem to go through a bottle of this vinegar every month!

So of course, today, I’m bringing you these balsamic roasted carrots. I like them the most in spring and summer when carrots are at their best (extra credit if they’re fresh out of the garden).

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It’s a pretty unpopular opinion here in the Midwest, but green bean casserole just isn’t my thing. Never has been!

I did develop a crock pot green bean casserole recipe, from scratch, with no canned ingredients. But honestly, that was primarily out of early pandemic boredom, just to see if I could do it.

I usually prefer my green beans to be quite acidic at Thanksgiving, because that way they really balance the other heavy flavors on the plate.

One of my favorite recipes was an oldie from Eating Well magazine (back when it was still in print) – green beans with pickled shallots and mustard seeds.

Sadly, I’ve misplaced my copy of the recipe and I can’t find it anywhere online, so I’m a bit heartbroken. It was similar to these blistered green beans, but also totally different.

To mend my broken heart over my lost recipe, I thought I’d just come up with something new. Earthy, crisp green beans are natural pairing for tart, tangy balsamic glaze. If you like balsamic asparagus and my balsamic steak marinade, you’ll probably love these beans.

This balsamic green bean recipe will add a tangy side dish option to your rich Thanksgiving plate. It’s also one of my very favorite side dishes for ribs.

And it’s the perfect side dish for things like honey mustard pork chops, lamb bolognese and salmon pasta.

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I love going to the farmer’s market as often as I can, and eating with the seasons. Granted, here in the Midwest, “the seasons” are approximately one week of Spring, a long hot Summer, and then a little bit of Fall before a dark, depressing Winter.

If you own a Spring jacket, you maybe get to wear it once or twice a year, if you play your cards right.

But in that one week of Spring, almost nothing is as exciting as that first asparagus for Spring salad or goat cheese pasta salad.

I also think earthy, savory asparagus is a natural pairing for tart, tangy balsamic glaze. This balsamic asparagus recipe is a simple side dish that my family has on repeat whenever local asparagus is available.

Just like my balsamic green beans, it’s the perfect side dish for things like savory oatmeal, lamb bolognese and salmon pasta.

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I am not the type of person that goes to the grocery store without a plan (especially now). I have a buttoned up, triple-checked-for-accuracy grocery list divided into separate “work” and “personal” columns, in order of where each item is located in the store.

Specific brands of products and sizes/varieties of fruits and vegetables are noted. On the back of the list is a meal plan for the week, outlining which entree and side dishes we will eat each night.

There is one exception to this meticulousness. Sometimes while meal planning, I find myself thinking, “I can’t eat any more butternut squash noodles or maple brussels sprouts – I need to find a new vegetable to make. But wait a minute, what types of vegetables are there, even?” 

My mind literally draws a blank as to what types of vegetables are even available for consumption, so I’ll just write on the meal plan (and corresponding grocery list) “TBD Vegetable.”

This is the one thing I don’t have mulled over and planned for before arriving at the store. I know. Living right on the edge.

So yeah, there are actually tons of vegetables that I routinely overlook. Instead of grabbing green beans and tomatoes or carrots for honey roasted carrots and getting in and out of the store as quickly as possible, lately I’ve been taking a few moments to study all the types of produce available.

This time around, I saw a head of radicchio that looked particularly inviting, so I dropped it in my cart, destined for a roasted radicchio recipe.

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