You will be very surprised at what I am about to tell you.  Sue has a convection oven and she's never used it ... ever!!  Because we had so much chicken to roast I convinced her that we needed to use convection roasting.  She took out the manual and spent about 1/2 hour figuring out how to work the convection function.  She cracked the code  and it was worth it.  Sue is a complete convection convert now.  She will never go back to conventional roasting.

Baby Sweet Pea Pesto
  • 2   10 oz packages frozen baby sweet peas thawed
  • 1 cup grated parmigiano reggiano
  • 2 garlic cloves chopped
  • 1/4 cup toasted pine nuts
  • 2/3 cup extra virgin olive oil

Process in a food processor until smooth.

Weather The Day of the Celebration

While Mimi worked on the pesto and I was learning how to use the oven I was also preparing the chicken for roasting.  There were more than 24 pieces of chicken so I placed it on two large trays and waited for the convection oven to preheat to 400 degrees.

I reserved the marinade (after removing and discarding the garlic cloves and lemon rinds) and put it in a sauce pan on the stovetop.

 9:00 AM
 10:00 AM - 12:00 PM
 12:00 -12:30 PM

The pasta had cooked and cooled down to room temperature.  At this point I mixed the pasta and pesto in the same pot the pasta was cooked in.  I set it aside, uncovered to make sure it didn't continue cooking with any residual heat.

Mimi arrived at my house promplty at 10AM and we started cooking.  I put a large pot of salted water on to a boil for the pasta.

I also removed the chicken, the roasted red peppers and lemon vinaigrette from the refrigerator.

The baby sweet pea pesto is a bit of trial and error.  Once all of these ingredients were puréed, I tested it for because I like to add cream for both richness and the proper consistency.  I started with 1/4 cup of heavy cream but, it was still too "gloppy".  I added the second 1/4 cup and it reached the consistency that I was hoping for.  (It was like ice cream in a bowl that is in the process of melting and is creamy and soft but not runny.) 

It's true!! I will never use the conventional oven again when I am roasting meat.  It was so much faster and the chicken turned out crispy on the outside and juicy on the inside!

Weather the Day before the Celebration

Two days in a row of beautiful weather.  The day of our celebration ... wouldn't you know it ... raining and gloomy.  Once again, we were checking the internet hourly hoping for bright skies in time to play twilight golf.  No luck, it poured rain all day.  Our diva-worthy prizes will have to wait for another celebration.

Everyday Divas Celebrations
with Mimi and Sue
Warm Weather Welcome

At noon the chicken went into the 400 degree oven.  It took only 1/2 hour to roast.