It's simple: this was the dinner that I made for Manafest while they were in concert here in our town, and I was nervous because I had never done a skinless roast. So, why not try it on a guest (yea, I was nervous!).
The above is, of course, the chicken with the skin using a The Pampered Chef Paring Knife (I love it, had to share) I skinned this bird.
- (2) 5lb Chicken
- (1) half a small onion
- (1c) baby carrots cut in fourth (to pick up flavor)
- (1) half half bag of potatoes (I poked wholes in them with a tooth pick - brings in the flavor)
- (1) bottle of Mojo Criollo
- Rub Adobo Seasoning over bird
Once you have skinned the bird, rub the Adobo on it, place veggies in pan, then pour Mojo all over the roast. I do this the day before I make it. The Mojo and Adobo is a nice mix of herbs and you will still have a great mixture of the seasoning and natural flavor of the Chicken. It was cooked on 350 degrees for roughly 2.5 hours. Baste as needed. Yes, with the commotion of the concert I didn't get a photo of the finished product, but I can tell you it was delicious. We will be doing this for holidays for now on. I think skinless is better having now tried it.
Here are the boys as I was making this.
Also, done the night before was the Tres Leche Cake.
- (1) box of yellow cake with holes poked all over it
- (1) can of evaporated milk
- (1) can of condensed milk
- (1c) heavy cream
- (1c) Sugar (I used Splenda)
- (1) Whipped Cream
Cake is cooked, cooled, then poke holes.
Mix the three milks and cup of sugar together
Pour the milk/sugar mixture over the cooled holey cake
allow the cake to soak this mixture
Add the whipped cream on top
Add as much fruit as you want. Refrigerate over night. I was unsure how much they would like so I had a platter of fruit next to this. They ended up throwing tons of blueberries, strawberries, pineapples, and green grapes in their bowls. It was wonderful and refreshing.
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