I'm back this week, and feeling rested and inspired! I have a new meal for you, and it includes VK Barbecue Chicken, Roasted Sweet Potatoes with Caramelized Garlic Dip, and Red Velvet Cookies.

VK Barbecue Chicken begins by brining bone-in, skin-on chicken breasts in a kosher salt/brown sugar solution. Brining ensures the chicken remains moist and juicy after roasting. It is then roasted and basted with VK Barbecue Sauce. The sauce is sweet and vinegary. It's one of my favorite ways to eat chicken.

Roasted Sweet Potatoes are sweet potato wedges roasted with olive oil, brown sugar, kosher salt, and freshly ground black pepper. They are perfectly roasted and delicious. I serve them with a Caramelized Garlic Dip. The dip is made with Greek yogurt, caramelized garlic, balsamic vinegar, kosher salt, and freshly ground black pepper. It's perfect with Roasted Sweet Potatoes.

The Red Velvet Crinkle Cookies are your favorite red velvet cake in cookie form. Red velvet is chocolatey, a little tangy, and most definitely delicious.

I hope you enjoy this meal as much as I do! Next week's vegetarian meal includes Baked Ziti, Orlondo's Salad, and Salted Caramel Budino!