How to feed a party of 10 for $30

Chef and author Nisa Burns joined us in the Good Day kitchen to show us how to feed a party of 10 for around $30.

Recipe: Lemon Cilantro Chicken

Ingredients

• 3/4 cup olive oil
• 2 cloves garlic, minced
• 3 lemons
• 1 cup chopped fresh cilantro
• 1 tsp salt
• 1 tsp pepper
• 2 boneless, skinless chicken breasts

Directions

1. Pour the olive oil into a bowl, add the garlic, and squeeze the juice from the lemons into it. Toss the lemon rinds into the bowl after you squeeze them, to marinate and cook with the chicken.
2. Add the chopped cilantro and the salt and pepper.
3. Place the chicken in the mixture and coat with the marinade. Cover the bowl with plastic wrap and let marinate for 20 to 30 minutes in the fridge, so the meat can absorb the flavors.
4. Pour the marinade with the chicken into a frying pan. Cook over low to medium heat. You are poaching the chicken, so it should just bubble at a low simmer for about 15 to 20 minutes.
5. The chicken is done when the meat turns from a translucent pink to a complete white, and pulls apart easily.
6. Take the meat out of the pan and place it on a cutting board. Slice the chicken diagonally, into slices about 1/2-inch thick. Transfer to plates and serve with sauce from the pan.

Recipe: Asparagus with Balsamic Vinegar

Ingredients

• 1 lb asparagus
• 2 tbsp balsamic vinegar (chocolate-balsamic vinegar, if possible)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper

Directions

1. Preheat oven or toaster oven to 400 degrees F.
2. Cut about 1/2 inch off the ends of the asparagus. This part of the vegetable is very tough and sometimes hard to chew. Another option is to bend the spears so that they snap above the tough part.
3. Lay the asparagus spears along the bottom of a glass baking dish or the toaster oven tray. It's okay if they overlap.
4. Sprinkle the vinegar and olive oil on top, followed by the salt and pepper.
5. Place in the oven for about 10 minutes.
6. Check the asparagus about halfway into cooking and see if you can easily poke a fork through one of the spears. If you can, they are done. If not, cook for another 5 minutes.