[caramelized vegetables]

This recipe is so easy and so tasty, I was kicking myself that I'd never used my balsamic vinegar this way.  I know it's not that hard, and the veggies aren't really caramelized, but they look and taste like they are and we love it.  

2 pounds small red potatoes, cut into 1-inch pieces (depending on how big the potatoes are, I cut them into quarters so I have little 1 inch wedges)

1/2 tsp salt

1 pound asparagus, cut into 2-inch pieces

1/3 cup salted butter or Smart Balance (I always see how much butter this truly is when I'm cutting it, so I tend to use a Tbsp or so shy of 1/3 cup)

1 large onion, chopped (white, yellow or red depending on what you have or like), (about 1 cup)

1/4 cup balsamic vinegar

1/4 cup packed brown sugar

Pepper

Heat 2 inches of water to boiling in a 3-quart saucepan.  Add potatoes and 1/2 tsp salt.  Heat to boiling; reduce heat to medium.  Cover and cook about 12 minutes, or until tender, drain and set aside.

Heat 1-inch water to boiling in the saucepan that held the potatoes.  Add asparagus.  Heat to boiling; reduce heat to medium.  Cover and cook about 5 minutes or until crisp-tender; drain and set aside.  

Melt butter in the same saucepan over medium-high heat.  Cook onion in butter about 5 minutes, stirring occasionally, until golden brown and opaque.  Stir in vinegar and brown sugar.  Add the potato and asparagus to the onion mixture and toss to coat everything.  Season with pepper and serve immediately, or pour contents into large Pyrex pan and keep warm (about 200 degrees) until ready to serve.  (I like to make this first and keep it warm so it sits together and the potatoes soak up even more of the liquid).  

This dish could easily serve 6 people, or 2 very hungry people with a small main dish of fish or chicken.

[chicken madeira]

It looks harder than it is - this is our new favorite dish.  It's amazingly light and delicious.

Serves 2-4
For two: serve with garlic bread, each serving having 2 breasts
For 4: Serve with garlic mashed potatoes, one breast each

1 Tbsp olive oil

4 skinless chicken fillets

8 asparagus spears

4 mozzarella cheese slices

Sauce: 

2 Tbsp olive oil

2 cups sliced fresh white mushrooms

3 cups Madeira wine

2 cups beef broth

1 Tbsp butter

1/4 tsp ground black pepper

Pound chicken breasts to about 1/4 inch thick.  Sprinkle each fillet with salt and pepper.  Heat 1 tablespoon of olive oil in a large skillet/sauce pan over medium heat.  Saute the chicken fillets 4 to 6 minutes per side, or until the chicken has browned up a bit.  Remove chicken breasts and wrap them together in foil to keep warm while you make the sauce.  Don't clean the pan - add 2 tablespoons of olive oil and keep pan at medium heat.  Add the mushrooms and saute for about 2 minutes.  Add the Madeira wine, beef broth, butter and pepper.  Bring sauce to a boil and reduce to a simmer for about 20 minutes, or until the sauce reduces to about one-quarter of it's original volume.  When the sauce is done it will thicken and turn a dark brown color.  

As the sauce is simmering, bring a medium saucepan filled about halfway with water to a boil.  Add a little salt to the water.  Toss the asparagus into the water and boil for 3 to 5 minutes until they're tender, but not mushy.  Drop the asparagus into a bowl of ice water to stop the cooking.  (Keep them in the bath until sauce is done.)

When sauce has finished, set oven to broil.  Arrange chicken breasts on a baking pan (discard the foil).  Lay two asparagus spears on each fillet and cover each with a slice of mozzarella cheese.  Broil chicken for 3 to 4 minutes or until the cheese begins to melt with light brown spots.  

Serve with a ladle of sauce (with mushrooms) on each breast.