Tag: appetizer

Baked Frank’s Red Hot Drumsticks

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Hello blog-land,

Oh man is it getting toasty in Southern California and like most natives I do enjoy not only the hot summer day but also the occasional hot & spicy dish – some of our favs are spicy crunchy sushi, the amazing kimchi based spicy cream that goes with buttery Hawaiian style ahi poke, and of course spicy Mexican food! But today, we are going to do a twist on a traditionally fried dish. We’re making Hot Wings…but baked…and technically drumsticks…..and they are so good! This appetizer (or main) is so easy and really a crowd pleaser. You could always dunk these bad boys in some oil and fry them up but I generally don’t fry during summer…I mean come on…it’s hot enough already. But the world is your Hot Wing oyster….so to speak…so feel free to do what you like.

The Goods

  • 6 drumsticks (bone in, skin on)
  • 4 tablespoons Olive Oil
  • Seasonings: 2 tsp Garlic Powder, 2 tsp Tumeric, 2 tsp Seasoned Salt (we used Goya Adobo but anything will do), and ground pepper
  • 1 tsp Lemon (juice and rind to make sure your lemon is well scrubbed and rinsed)
  • Frank’s Red Hot Sauce (or your fav hot sauce)
  • 2 tablespoons Butter

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Note: I forgot the tumeric in the picture. Don’t be like me, don’t forget your tumeric.

Let’s get baking!

Pre heat oven to 400 degrees F.

Time for the marinade. Mix olive oil, garlic powder, tumeric, seasoned salt, a couple of twists of ground pepper, lemon and a touch of rind. Let the chicken sit (20 min to about 2 hours makes the best combo).

When the chicken is done marinating lay them on a baking sheet and bake for 30 min. Turn over and bake another 20-30 min until internal temp gets to 165 degrees. If you want to get a bit more color feel free to put them under the “High” broiler – but watch them! They can burn very quickly.

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Hello Pollo. Feel free to drizzle with a tab of olive oil here to help it get brown and delicious.

Next melt 2 tablespoons of butter (I did this in a tiny glass bowl in the microwave for 20 seconds) and put into a larger bowl. Add in a couple of shakes of garlic powder and S&P as well as 20-30 shakes of Frank’s Red Hot Sauce (The bottle had the shaker top. You can’t really overdue the sauce so get at it).

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Let the chicken go for a hot sauce swim.

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Serve up with blue cheese and lemonade spiked with tequila and fresh lime.

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Enjoy!

xoxo Shawna

Stuffed Sweet Mini Peppers

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We are friends right!?! (Picture me dramatically walking with a glass of Pinot in my hand to the West Wing of my estate and sitting down on a luxurious chaise on my veranda overlooking the Caribbean to start my syndicated cooking show. Ok…OK fine. The blog hasn’t skyrocketed to a Kardashian level of fame existence yet but I feel like we’re close. In the mean time I’ll grab a coke, head for the kitchen and keeping writing my post. Same thing). Back to the matter at hand…

Can we talk about bacon for a second? It’s one of my favorite ingredients. I like to showcase it as a show piece (think pork belly), let it be the salt element in soups, casseroles and stews and wrap it around some of our fav ocean givings – scallops and shrimp. Today, we are making the most delish cheese stuffing for those adorable mini sweet peppers you see at the market. These work great as an appetizer, veggie side dish or a lunch & cocktail party to share with friends. These peppers are not spicy at all so it’s safe for even our favorite younger diners.

The Goods

  • 1 bag of those colorful small mini peppers
  • 4 slices of bacon (thick words well)
  • 1 jar ricotta cheese
  • 1 cup shredded mozzarella or pepper jack or even shredded manchego if you’re feeling fancy!
  • 1/2 cup frozen peas (Hold up what?!?!? Yup, I said peas. They add such a great pop of sweetness against the salty cheese interior. Trust me on this.)
  • S&P
  • Garlic Powder

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Pepper magic

Preheat your oven to 400 degrees F.

Cook your bacon until it’s pretty crispy. Place on a paper towel to absorb some of the fat and chop it up.

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First you want to give your lil’ peppers a rinse. Using a small paring knife remove the top stem and carefully cut out the interior stems (this is mostly to remove the seeds but also to get maximum space to add your delicious filling.) Set those aside.

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In a mixing bowl add the jar of ricotta, the bacon, mozzarella, and your peas. Hit it with S&P and about 1/2 tsp of garlic salt. Mix together with a fork (I find that works best but really any implement will do). Make sure to taste it but I’m sorry in advance if it’s amazing. EVERY time I make this I end up eating…a tad too much and run out of filling for the peppers. Don’t be that girl. Do as I say, not as I do…

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Using a spoon shovel some filling into each pepper and place onto a baking sheet.

Bake those mini flavor bombs for about 20-25 min. You want the underside just to get brown and delicious and the flesh of the peppers to get soft and just start to wilt down. Yes, the filling may come oozing out and that’s totally ok! The little cheese that hits the pan may get some brown bits on them and OMG browned cheese is amazing. You’re welcome in advance for those tiny gifts from cheese heaven.

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Remove and let cool for just a few min then plate up your gorgeous peppers. Big shout out to our equally gorgeous friend Maggie who bought us these plates from West Elm as a wedding present. Now they, and you, are famous.

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Happy Cooking Friends!

xoxo Shawna