Chicken and Cabbage Dinner...and Baby Food!

     Being on vacation has allowed Arnauld and I to make dinner together for the first time in what seems like forever.  We have enjoyed just being together at home.  We made a delicious steak dinner one night, complete with a homemade marinade,mashed potatoes and veggies.  The next night I found recipes for chicken and cabbage-both will be added to our weeknight rotation.
     And for some other exciting news, Wren now eats solid foods.  She has been acting ravenous this week.  I had been planning to introduce solids when she was closer to six months but she just seemed ready.  So I took a trip to whole foods and bought some sweet potatoes, bananas, peas, carrots, and avocados.  I figured out how to use the Baby Beaba that we were gifted and our kitchen was transformed into a baby food making factory.  So far she has only tasted bananas, which she loves.  She has quite the variety of food waiting for her in the freezer now.  Our baby is growing up fast!

Chicken with Caramelized Garlic and Brown Sugar Glaze

 Ingredients
1/2 stick butter
2 cloves garlic
1/2 cup brown sugar
1 lb chicken

Method
Preheat oven to 350 degrees
1. Melt the butter in a small saucepan over low heat.  Add garlic.
2. Place the chicken in a baking dish.
3. Add the brown sugar to the butter and increase the temperature to medium.  Stir often.  Once the butter and sugar begin to combine, about five minutes, pour over the chicken.
4. Bake for 45-50 minutes or until the chicken is cooked through. 

Roasted Cabbage with Lemon
Ingredients
1 head of cabbage
2 tbsp lemon juice
2 tbsp olive oil
salt and pepper

Method
Preheat oven to 400 degrees
1. Chop cabbage into 6-8 wedges.
2. Whisk together the olive oil and lemon juice.
3. Brush all sides of the cabbage with this mixture.
4. Season with salt and pepper.
5. Place on a baking sheet and roast for 15 minutes.  Use tongs to flip the cabbage and bake for additional 10-15 minutes.

Baby food!