Marinade for Balsamic Chicken
- 3/4 cup fresh squeezed lemon juice
- 1 tsp fresh ground pepper
- 1 1/2 cup extra virgin olive oil
- 2 cloves of garlic crushed
Combine ingredients and marinate chicken in the refrigerator overnight in a large plastic sealed container. You can also use large plastic zip lock bags for this purpose.
Liz's roasted peppers
Turn oven broiler on high. Wipe peppers with a damp paper towel and place on a baking sheet. Position rack under the broiler so that peppers are a close as possible. Broil until the skin is black and bubbly, turning the peppers frequently so that all sides are broiled evenly. Remove from oven and immediatly place in a large pot with a tightly fitting lid. Allow to stand until peppers are completely cool. (Mimi and I went out to dinner and relaxed.) When the peppers are cool gently peel off the skin with your fingers, tear the peppers open and remove the membrane and seeds. Try to maintain as much of the flesh intact as possible so that you have a "sheet" of pepper. Place all the peppers in a bowl and cover with extra virgin olive oil. Add two large cloves of garlic, peeled and crushed and a pinch of salt. Stir together, cover and refrigerate.
Two Days Before the Celebration
One Day Before the Celebration
In order for the marinade to boil down and become a syrupy glaze that we wanted, we should have added 1/2 cup of granulated sugar to the marinade right before you boil it. The sugar helps it reach the right consistency.
We bought the biggest freaking chicken breasts I have ever seen. Before marinating the chicken I removed all of the excess skin and fat from the pieces. Using kitchen shears I cut the breast pieces in thirds and also removed the ribs from the breasts. I did this because they were unappetizing and would just take up room in the pan.
Vinaigrette for the Caprese Salad
- 1/4 cup fresh squeezed lemon juice
- 1/2 cup extra virgin olive oil
- 1/4 tsp kosher salt (a little more to taste)
- 1/8 tsp fresh ground pepper (a little more to taste)
- 1 clove of garlic crushed
- 1 tbsp grated parmigiano reggiano (more to taste)
Combine ingredients in a tightly covered container and vigorously shake. Refrigerate.
- 1 lb green sicilian olives (rinsed)
- 3-4 tbsps extra virgin olive oil
- 4 large basil leaves chopped
Combine ingredients, place in a tightly sealed plastic container.
- 1 lb black olives (with pits)
- 3-4 tbsps extra virgin olive oil
With a vegetable peeler cut off the outer skin of one navel orange (the same way you would peel an apple, trying not to get too much of the pith.) Juice the orange and combine with olives, peel and extra virgin olive oil, place in a tightly sealed plastic container.
I've made roasted peppers and it was NEVER as easy as this recipe is to make. Using a broiler to char the peppers is the easiest way to go. I was totally shocked. Don't be intimidated, it just takes a little patience and it is well worth giving it a try.
Maybe, as usual, I was worrying for nothing. Look at how absolutely spectacular the weather was two days before our celebration!!! It was looking really good for our twilight golf outing.
Yeah! That's what I'm talking about. The celebration is tomorrow and the weather is picture perfect.
On the night before the celebration, I removed the baby sweet peas from the freezer and put them in the refrigerator to thaw overnight. Then I went home to cook dinner for my husband.
Everyday Divas Celebrations
with Mimi and Sue
Warm Weather Welcome