Rethink the Chicken Drumstick

When you think chicken drumstick does a sticky bar-b-qued sauce slathered, shirt staining, finger licking mess come to mind.  Paired up with a picnic potato salad and a fruit platter. Sounds tasty doesn’t it? No doubt this is a great meal, but here is a recipe that takes the chicken drumstick from the picnic table to the dinner table. 

Oven Roasted Chicken Drums over Pasta with Roasted Sweet Onions and Diced Fresh Tomatoes. 

~ Ingredients:

• 8 skin on chicken drumsticks
• 1/4 cup lime juice
• 1 tbsp ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp coarse salt
• 2 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1/4 cup extra virgin olive oil and 2 tbsp (for serving)
• 1  thick sliced large sweet onion
• 3 pats of unsalted butter
• 1 med diced ripe tomato (for serving)
• 1/4 cup grated parrano cheese (for serving)
• 1 box uncooked spaghetti

~ Directions: 

Preheat oven to 500° oven. Line a large rimmed baking sheet with foil. In a large bowl combined lime juice, black pepper, garlic powder, onion powder, salt, thyme, cayenne pepper and 1/4 cup of olive oil. Toss and coat sliced sweet onions in sauce and place on baking sheet. Toss chicken drumsticks in remaining sauce and place on baking sheet. Pour any remaining sauce in the bowl over chicken and onions. Bake for 30 minutes. Turn  chicken , toss onions and rotate sheet half way thru baking. While chicken bakes cook pasta as directed, drain and toss with remaining olive oil. Bake chicken to an internal temprature of 160°. Plate pasta on a large platter and top with baked chicken. Tent with foil to allow chicken to rest. Place  pats of butter on baking sheet. Place sheet back into the oven just until butter is melted . Then whisk into drippings to finish the sauce.  Just before serving garnish with fresh diced tomatoes and grated parrano cheese (may substitute with parmigiano reggiano if unable to find parrano cheese).  Drizzle chicken and pasta with finished sauce. 

~ Great with:  Garlic Bread ~ Prep Time: 40 minutes  ~ Servings: 4

 

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Time for some Football Food! (Stuffed Bread)

Image by Erik R. Bishoff via Flickr

The  Oregon Ducks play Stanford today. What is sure to be a great match up deserves some great Football Food! Instead of the standard chips and dip, pizza or hot wings. Here is a fun idea that is sure to please and super easy to make.

 

 

Stuffed Bread

1 Lb of frozen bread dough, thawed
9 0z of deli sliced meat
1 cup shredded cheese
1/4 cup Mayo
1 egg (beaten)

Parmesan Cheese

Follow thawing instruction on bread dough, Preheat oven to 350 degrees. Place dough on a lightly floured surface. Roll out  into a 12 x 8 inch rectangle. Top dough evenly with deli meat.  Mix cheese and mayo in a small bowl and  spread evenly over the deli meat. Moisten edges of dough with water. Starting a one of the long sides of dough, fold one third of the dough over the filling,  ten repeat on the other side. Firmly pinch ends of tough together to seal. Place, seam side down on a lightly greased baking sheet. Cut 3 diagonal slits on top of dough. Brush evenly with beaten egg and sprinkle with Parmesan cheese. Bake 35 to 40 Minutes or until golden brown. Cool 10 minutes before cutting into.   Suggestions: Ham and cheese with aioli instead of mayo, Salami, pepperoni with pizza sauce instead of mayo and mozzarella cheese, Turkey with Jack, or get really creative and stuff your bread with cooks thinly sliced rib eye steak, provolone and sauteed bell pepper and onions for a Philly cheese steak stuffed bread. That’s what I’m talking about!!

GO DUCKS!!

Hey Pillsbury.. Great Crust (Turkey Pot Pie)

Look how pretty my Turkey Pot Pie looks! Jay said the crust was perfect! I told him it was Pillsbury and I will be sure to let him know... LOL.

Turkey Pot Pie

• 2 1/2 cups shredded cooked turkey
• 2 tbsp butter
• 2 tbsp flour
• 1 can chicken stock
• 1 carrot cut into coins
• 1/2 c green peas
• 1/2 c sweet corn
• 1 box Pillsbury pie crust.



In medium sauce pan melt butter and whisk in flour. Whisk for at least 1 minute to cook out flour taste. Slowing stream in chicken stock and continue whisking until gravy starts to tighten up. Add cooked turkey and veggies. Continue cooking on low until veggies are tender. Following directions on the pie crust box press one crust into the bottom of your 9-inch pie pan. Fill pan with turkey filling. Top with 2nd crust, folding the excess crust under and pinching edges with a fork. Cut a couple of slits in the top and bake at 425 degrees for 30 minutes. Cover edges of the crust with strips of foil half way thru baking time to prevent excess browning. Let pie rest for 10 minutes prior to serving.



Super Easy Supper!