The word that comes to mind after this past weekend is Camaraderie
As most of you know my kitchen is a place of peace for me
I am usually alone in my kitchen until my family hears, “Dinner is ready”
This weekend I spent time in my kitchen with my dear friend Stacey
We hiked the outdoors of Steamboat Colorado together, and we prepared the most delicious Simple Clean and Whole meals for our families
What I noticed most about sharing my kitchen with another talented cook was I felt completely “FREE”
Free of Judgement and Criticism
We shared a sense of Union, Camaraderie, and Togetherness
Allowing these positive feelings gave us permission to share in what we love
Instead of taking ownership of my kitchen, we took complete ownership of our “FRIENDSHIP”
“Freedom Is The Opposite Of Control…Therefore The Less We Control The More Freedom Life Has To Offer”
Friends Are Family You Choose For Yourself
So. now that I shared food that nourishes you off a plate, which is “Life Lessons”
I am ready to share food you can eat on a plate…..
Stacey made the most delicious dish…check it out….Out of this world good!!!!
Roasted Chicken with Balsamic Vinaigrette
- 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.