Nacho Chicken Drumstick Casserole

prep: 15 minutes
cook: 35 to 40 minutes

you’ll need:
12 chicken legs (skin on or off)
2 cups salsa
6 oz. tortilla chips, crushed (about 2½ cups crushed)
1 cup shredded cheese
garnishes: jalapeños, sour cream, lime, guacamole, chopped onions, cilantro

let’s get to it…
Heat the oven to 400°F. Spray a 9 x 13 pan with anti-stick spray; set aside.
Place chicken legs and salsa in a gallon-size Ziploc® Brand Bag. Seal and turn gently to coat evenly. Pour salsa and chicken into the prepared pan in a single layer.
Sprinkle on the crushed tortilla chips.
Bake for 30 minutes. Top with shredded cheese and bake 5 to 10 minutes longer or until chicken leg temperature reaches 165°F (make sure you aren’t touching the bone).
Remove from oven and let everyone top their own Nacho Chicken Drumstick!

Churros

prep: 20 minutes
cook: 3 to 4 minutes

you’ll need…
½ cup sugar
1 teaspoon ground cinnamon
1 cup water
8 tablespoons butter, cut into small pieces
¼ teaspoon salt
1 cup flour
1 teaspoon vanilla extract
4 eggs
oil for frying

let’s get to it…
Mix the sugar and cinnamon together in a small bowl; set aside. Line a baking sheet with paper towels; set aside.
Heat the water, butter and salt in a medium saucepan on medium-high heat until the water boils and the butter melts; remove from heat.
Add the flour all at once and stir until the dough forms a ball.
Stir the vanilla into the dough and then add the eggs one at a time until the mixture is glossy (I used an electric stand mixer to make the job go faster).
Spoon the dough into a pastry bag with a star tip or use a Ziploc® Brand Freezer Bag. If using a Ziploc® bag, push the dough into one corner, squeeze out the air, seal and cut off a ½-inch tip from the bag’s corner; refrigerate until ready to use.
Pour the oil in a deep heavy skillet (about 1-inch) and heat on medium high until the oil reaches 350°F to 375°F. Carefully pipe the dough into the oil, forming long thin batons or circled crullers. Don’t crowd the pan!
Fry, turning once, until golden brown on each side. Remove from oil using tongs and drain on prepared baking sheet lined with paper towels. Sprinkle immediately with the sugar and cinnamon mixture and serve immediately while hot.

Arbol Chile Salsa

prep: 10 minutes
cook: 20 minutes

you’ll need…
15 dried arbol chiles
¼ cup chopped onion
1 garlic clove, finely minced
1 (12-ounce) can crushed tomatoes
½ teaspoon salt

let’s get to it…
Toast the chiles in a large sauté pan over high heat for 3 to 4 minutes, shaking the pan often to keep them from burning; remove from heat and cool.
Remove the stems from the top of the chile and place in a blender container. Add the chopped onion, garlic, crushed tomatoes and salt. Pulse for 1 minute or until salsa is almost smooth.
Pour the salsa into the skillet and simmer for 15 minutes. Serve hot or cold.

cooking know how: use gloves when handling the chiles.

Ice Cream Filled Swans in Chocolate Sauce

prep: 45 minutes
cook: 45 minutes

for the Swans you’ll need:
1 cup water
8 tablespoons butter, cut into small pieces
¼ teaspoon salt
1 cup flour
4 eggs

for the Filling you’ll need…
1 cup flaked coconut
2 pints ice cream (use your favorite flavor)

for the Sauce you’ll need…
1 package (8 squares) Baker’s Semi-Sweet Chocolate
1 cup whipping cream

let’s get to it…

for the Swans…
Line two baking sheets with parchment paper and spray with anti-stick spray; set aside. Move oven racks so that one is in the center of oven. Heat oven to 400°F.
Heat the water, butter and salt in a medium saucepan on medium-high heat until the butter melts; remove from heat.
Add the flour all at once and stir until the dough forms a ball.
Stir the eggs into the dough one at a time until the mixture is glossy (I used an electric stand mixer to make the tough job go faster).
Spoon the dough into a Ziploc® Brand Freezer Bag. Push the dough into one corner, squeeze out the air, seal and cut off a tiny tip of the bag.
Place one of the lined baking sheets in front of you and pipe 20 small “S” shapes, like question marks, but with the second end slightly curved. Make the swan’s beak by using a toothpick to pull the tip at the edge of the head. (I always make 20 just in case one or two break).
Bake for 10 minutes or until golden brown. Remove from oven and cool.
Cut a slightly larger hole in the Ziploc Bag. Place the remaining lined baking sheet in front of you and pipe out 18 teardrop-shaped mounds, about 2-inches long and an inch high.
Bake for 35 to 40 minutes or until puffed up and golden brown (they will sound hollow when tapped). Prick each with a skewer to let steam escape. Cool completely.
Slice off the top on a diagonal with a serrated or bread knife. Cut the sliced off top piece into two pieces (these will be the wings); set aside.

for the Filling…
Place the coconut in a shallow dish.
Working quickly, gently roll 1-rounded tablespoon of ice cream in the coconut and place on a plate. Repeat until you have 18 coconut-covered scoops.
Place on a plate and return to the freezer until ready to assemble and serve.

for the Sauce…
Microwave the chocolate and whipping cream in a large microwaveable bowl on high for 2-minutes; stir and microwave 2-minutes longer.
Stir with a wire whisk until chocolate is melted and completely blended; set aside until needed.

let’s put it all together…
Spoon 1-tablespoon of the chocolate sauce into a small dessert bowl.
Place the bottom of the Swan in the chocolate sauce.
Place one coconut-covered ice cream scoop inside the Swan.
Attach the “S” shaped neck to the front and the wings to the either side. Serve immediately.

cooking know how: Get someone to help you assemble the swans just before serving… it will keep the ice cream from melting and will make a nicer presentation!