I have to admit, I really enjoyed the last three days ~ I coudl cook for the priests full time!
For the last lunch, I made an "Italian" Vegetable soup, Ham sandwhiches from the leftover ham, salad and baked beans.
Dinner was an adaptation of Giada's Balsamic Chicken, Roasted Baby Red Potatoes, Sauteed Zucchini, Green Peas, Salad and a Sugar Free Pear Custard Dessert with a crumb topping.
They seemed to enjoy it all and I amde more money in 3 days than I did in two weeks of part time catering prep!
Roasted Chicken with Balsamic Vinaigrette
(Recipe courtesy Giada De Laurentiis)
I ended up using 3 whole boneless, skinless chicken breasts; I was cooking for a group of old men with health problems. I am planning to try this the right way at home~ teh flavour was incredible.
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.