You know, it's funny how I can get into a sort of food rut without meaning to.  Drew and I are not the "it's Monday, so it must be meatlof night" kind of people.  I try at least one new recipe a week to keep things fresh, so we're not in a rut in the traditional sense, but there are just some things that I forget to include.  These are pretty common things, like honey mustard and bbq chicken.  There's something you can chuckle at from this blog- foods people eat everyday are completely new and revolutionary to me. 

This weekend we made a recipe from the September issue of Everyday Food, Grilled honey-mustard chicken with onions and spinach salad, and boy was it good.  It's one of those so good because of its simplicity type meals.  The friends we invited over enjoyed it, and Drew and I have been enjoying the leftovers as much as we did the initial dish.  The recipe features few ingredients, a quality of which I'm always a fan, and the honey mustard is homemade and just that- honey and mustard.  Nothing else.  The spinach salad that accompanies the onions and chicken is a great pairing and the vinaigrette complements the honey mustard greatly.  In fact, I used the leftover chicken and onion and put it on top of a bed of spinach and tomato.  Perfect salad!

My mustard was a bit strong for us, so we added a lot more honey- maybe twice the amount written or more.  Maybe we're just like Buddy the Elf and have the compulsion to put sweet in everything.  I also used white wine vinegar in place of sherry vinegar.  Oh, and if you are feeding four or more big eaters, you want more than 2 chicken breasts.  We used a combo of thighs and breasts. 

Grilled Honey-Mustard Chicken with Onions and Spinach Salad
from Everyday Food, Sept 2011

1 tablespoon vegetable oil, plus more for brushing