In The Kitchen
Chicken, Pizza and Dessert… maybe not in the same meal, but it covers all the bases as needed!! The Sticky Chicken Drumstick sauce can be used on wings and breasts…or maybe even chicken fingers. Just don’t forget the napkins!! And the Mini Cheesecakes are a treat that even kids can enjoy making. Use blueberry pie filling if you prefer. Either way it’s a yummy dessert, easily prepared. And that’s what we’re about this month of March. E-Z-P-Z. Just read further and see if you agree. Bon Appetit!
STICKY LEMON CHICKEN DRUMSTICKS
8 drumsticks, skin on 2 Tbsp. water
1 Tbsp. cornstarch 1/4 C. lemon juice 1/4 C. honey
1/2 tsp. garlic powder 1/2 tsp. salt
1/4 tsp. pepper 1/4 tsp. paprika
Preheat oven to 500°F. Line a rimmed baking sheet with aluminum foil. Spray with cooking spray. Arrange drumsticks on pan.
In medium saucepan, whisk together water, cornstarch, lemon juice, honey, garlic powder, salt, pepper and paprika. Heat over medium heat, stirring often, until mixture begins to boil and is just thickened. Remove from heat and divide glaze into 2 small bowls.
Brush chicken on all sides with glaze. Bake 10 minutes. Remove baking sheet from oven. Turn broiler to high and flip each drumstick. Broil 4-5 minutes until drumsticks just begin to darken. Watch closely to avoid burning. Turn drumsticks and broil 2-3 minutes longer until chicken starts to turn dark brown. Serve with reserved glaze.
CHOPPED CHINESE CHICKEN SALAD
To large bowl, add ½ C. sesame ginger dressing. Add 14 oz. pkg. coleslaw mix to bowl with dressing. Toss. In small skillet, on medium heat, toast ¼ C. sliced almonds until golden brown. Add 2 C. shredded rotisserie chicken to bowl with slaw.
Add 1 C. frozen shelled edamame, thawed, and almonds to bowl with slaw. Toss until well combined.
QUICK BRIE & OLIVE PIZZA
1 refrigerated pie crust OR 1 thin refrigerated pizza crust 11/2 Tbsp. Dijon mustard
1 8oz. Brie cheese, rind removed, cheese cut into 1/2 inch cubes
3 plum tomatoes, halved crosswise, seeded, cut into thin rounds
10 Kalamata olives or other cured black olives, pitted, halved 3 Tbsp. minced red onion
1 Tbsp. minced fresh oregano
2 Tbsp. coarsely grated Parmesan cheese
Preheat oven to 400°F. Unfold crust on highly floured rimless baking sheet. Fold ½ inch over if using pie crust and crimp decoratively. Spread mustard on crust, Sprinkle with half of Brie. Top with tomatoes, then olives. Sprinkle with onion, remaining Brie and oregano, then Parmesan cheese. Bake pizza until crust is crisp and cheese melts, about 20 minutes.
GLUTEN-FREE CHEX MUDDY BUDDIES
9 C. Rice Chex, Corn Chex cereal 1 C. semisweet chocolate chips 1/2 C. peanut butter
1/4 C. butter or margarine 1 tsp. vanilla
1 1/2 C. powdered sugar
In large bowl, measure cereal. Set aside. In 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute. Stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
MINI MARBLED CHERRY CHEESECAKES
18 Oreo cookies
2 (8oz.) pkgs. cream cheese 1/2 C. sugar
2 eggs
1 tsp vanilla
1 C. cherry pie filling
Preheat oven to 350°F.
Line muffin tins with paper liners for 18 cheesecakes. Place one cookie in each paper cup.
Beat cream cheese, sugar, eggs and vanilla until light and fluffy. Fold in half of cherry pie filling. Fill each muffin liner with this mixture about 3/4 full.
Bake 20-25 minutes until done. Cool. Top each cheesecake with spoonful of the remaining cherries.
