Tag: chicken

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

Chicken and Broccoli Casserole

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Hello Bloggies! 

As it heats up in the South West the dinners start getting later in desperate hopes that the kitchen you’re cooking in starts to cool off a bit. This dish is awesome because you can prepare it in advance and bake it later or make it and bake it right away. Either way it’s so delicious and quite inexpensive. That’s a win-win in my book! 

The Goods 

  • 3 cups water
  • 1 1/2 cups long grain rice
  • 1 bouillon cube (chicken)
  • 1/2 onion, diced
  • 2 large chicken breasts, diced 
  • Seasonings: S&P, garlic powder, paprika
  • 1 bag frozen broccoli 
  • 1 cup + some for topping Shredded cheddar 
  • 2 cans cream of chicken soup
  • Optional: fried onion bits for topping 

Sassy Casserole Time!

First put the water and bouillon cube in a sauce pot and bring to a boil. Add the rice, put a lid on it then let simmer for about 15 minutes until almost done. 

  

Heat up another sauce pan over med-hi heat with 2 tablespoons water and add in the broccoli. Heat to a boil and put a lid on so it steams. Stir it around a bit and cook until the broccoli are no longer frozen. About 10 min. 

 

Now in a pan over Med-Hi heat swirl in some olive oil and start sautéing the diced onion. Now add in S&P, 2 tsp paprika and 2 tsp garlic powder. When the onions are translucent add in the chicken and cook until 165 degree internal temp.

  

When cooked it should look awesome like this! Feel free to add more olive oil if it gets too dry during the cooking process.

 

Now let’s assemble the goods. In a large bowl combine the rice, broccoli, chicken/onion mixture, 2 cans of cream of chicken soup and 1 cup shredded cheddar. 

Spray a casserole dish of your choosing with cooking spray and load it up with your amazing casserole. 

 

Since everything is cooked you can taste it at this point. Just try not to eat it all. 🙂

  
Bake for 25 min until the casserole is bubbly and the top starts to brown. 

Add the fried onion topping and shredded cheese (we ran out of cheddar so switched to jack) and bake for 5 more min.

 

Holy. Bananas. This is a good dish. 

We served it with a side salad and some wine. Not a bad recipe for the middle of the week! Hope you enjoy it!

  
xoxo Shawna  
 

  

Grilled Marinated Chicken and Mexican Street Corn w/ Chipotle Crema…Ole!

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Hello interweb amigos!

You want a super tasty and easy dinner that has a latin flair?!?! Well you are in luck. This is one of our weekly go-to meals and can easily be transitioned into a big ol’ meal for a crowd. Serve it with rice and guacamole and you have a South of the Border Feast! Now you can make this all indoors in the oven/stove top or on the grill. It’s very flexible like that.

Delicioso Ingredients

  • 1 lb chicken breasts (we used the thin sliced – if you use whole give them a few whacks (in between parchment or saran wrap) with a meat mallet or back of a skillet to thin them out a bit)
  • 4 tablespoons fresh lemon juice
  • Garlic (2 diced up cloves)
  • Garlic Powder, S&P, Paprika, Olive Oil
  • 2 large ears of corn, husks removed and corn cut in half
  • 1 cup sour cream
  • 1 small can chipotles in adobo
  • lime (juice)
  • Cotija cheese

It’s time to get cooking

First, let’s pre-heat your grill (if using oven, bake your chicken at 350 degrees F until cooked through – internal temp of 165 degrees)

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The marinade for the chicken is so easy. In a large mixing bowl mix up the following:

  • 8 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 2 diced garlic cloves
  • 1/4 tsp garlic powder
  • 1/2 tsp paprika
  • Lots of S&P

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Now whisk that dressing until well combined.

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Add your chicken into the bowl and combine thoroughly. Really get that marinade in there. It should be a happy lemon garlic chicken pool of awesome. Cover the bowl with saran wrap and put it in the fridge. I left mine an hour before cooking but if you are short on time any time will do.

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Next, let’s make the AMAZING chipotle crema for the street corn. Yes we are making corn that has no butter in it but I swear this is the most amazing corn you will have ever made your family.

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In a small bowl combine 1 cup sour cream and 1 heaping tablespoon of the sauce from inside of the chipotles in adobo can. The peppers are spicy! If you use just the sauce and not the pepper you still get spice but not “holy cow someone give me water…or bread…or milk…stat!” spicy. If you are feeling courageous take one of the peppers out, dice up and throw it in. Be bold. Be Spicy. (I feel like that’s a marketing tag line for something…..)

Squeeze in some lime (we used a 1/2 lime) and hit it with lots of S&P. Combine and tah dah!

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Wrap with saran wrap and let it get happy in the fridge. The longer it goes the better the ingredients come together.

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Now the corn. In a small sauce pan add in your two corn ears, cut in half, and cover with water. Boil just a couple of minutes until the yellow starts to darken.

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Flip over in the water if needed to get all sides. This is to cook them ever so slightly. Next we will hit it with some fire flavor.

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But…before we flame our corn, go ahead and grill or bake your chicken. Ours took about 12 minutes on the grill. Or enough for the Dude in the Galley to finish 1 Coor’s Light. 🙂

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Back to the corn! Over a flame (stove top or direct flame on a grill) flame char your corn. Make sure to use tongs and a pot holder to protect yourself. Let the corn just start to blister in some places. Pay attention because this goes very fast once it starts to blister. Trust me on this one, the flavor this makes is incredible.

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Add corn skewers, rub the corn with some lime, drizzle the crema over the corn and top with cotija cheese. Seriously, if you’ve never had corn like this you may never want to eat it any other way. It’s AMAZING.

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Plate up this super flavorful South of the Border inspired meal and let your friends and family thank you. You can also serve this with rice and guacamole to really make it a big treat. Hope you love this as much as we do. Enjoy!

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xoxo Shawna