Island Chicken Drummies

prep: 15 minutes
cook: 20 minutes

makes 12 drumsticks, about 6 servings

you’ll need…
½ cup brown sugar
1 tablespoon thyme
1 tablespoon red pepper flakes
2 teaspoons allspice
1 teaspoon garlic powder
1 teaspoon mustard powder
½ teaspoon cloves
12 chicken drumsticks
1 cup barbecue sauce
2 tablespoons orange marmalade

let’s get to it…
Line two large rimmed baking pans with foil. Coat each with cooking spray. Place oven racks in middle part of oven. Heat oven to 450°F.
Blend brown sugar, thyme, red pepper flakes, allspice, garlic powder, mustard powder and cloves in a blender container. Turn blender on low and slowly increase speed to high. Pulse blender on high for 10 seconds or until thoroughly mixed. Pour spice blend into a Ziploc® Brand Sandwich Bag or an 8-ounce Ziploc® Brand Container; set aside.
Place 4 drumsticks in a Gallon Ziploc® Brand Freezer Bag. Pour ¼ of the spice blend into the bag. Shake until coated. Remove drumsticks and place on baking sheet. Repeat with remaining drumsticks. Bake for 20 to 30 minutes or until cooked through.
Heat barbecue sauce and marmalade in a small saucepan on medium heat for 5 to 7 minutes, stirring constantly. Serve with cooked chicken drumsticks.

Cook’s Tip: Keep it neat! Wrap the ends of the drumsticks with a colorful napkin before placing drumsticks on a large serving tray.

Ceviche

prep: 30 minutes
refrigerate: 4 hours

about 6 servings

you’ll need…
1 pound fresh, skinless firm-fleshed ocean fish, cut into 1-inch dice
1¾ cup fresh squeezed lime juice, divided
2 teaspoons minced garlic, divided
½ cup onion, thinly sliced
1 teaspoon salt, divided
2 cups water
½ cup red peppers cut into thin 1-inch sticks
¼ cup jalapeños cut into thin 1-inch sticks
¼ cup chopped cilantro
1 tablespoon olive oil

let’s get to it…
Place fish, 1½ cups of lime juice and 1 teaspoon garlic in a large sealable bowl. Make sure fish is completely covered by the juice (I sometimes use a saucer to press down on the fish). Cover and refrigerate for 4 hours. The fish is ready when it is opaque. Drain and discard lime juice and garlic.
While fish “cooks,” toss together onions and ½ teaspoon salt; cover with water and let rest 5 minutes. Drain and rinse under cold running water. Pat dry.
Place fish, onions, red pepper, jalapeños and cilantro in a large bowl.
Whisk the remaining ¼ cup lime juice, 1 teaspoon garlic, ½ teaspoon salt and olive oil together in a small bowl. Pour over ceviche and gently stir to coat fish. Refrigerate until ready to serve.

Herb Rubbed Steak
prep: 20 minutes
cook: 8 to 10 minutes, depending on how rare you like it
serves: 4

you’ll need…
1/4 cup olive oil
1 tablespoon salt
1 tablespoon black pepper, preferably fresh ground
1 teaspoon sugar (it adds a nice crust)
2 cloves garlic, crushed or ½ tsp. garlic powder
1 teaspoon cumin, oregano or chili powder
4 rib-eye or strip steaks, about 6 ounces each and 1¼ inch thick

let’s get to it…
Place a rack in a foil-lined rimmed baking sheet (or use a large cast-iron skillet like I do). Place baking sheet or cast iron skillet 4-inches from the broiler.
Preheat the oven to Broil.
Mix the olive oil, salt, pepper, sugar, garlic or garlic powder and cumin, oregano or chili powder in a small bowl.
Rub both sides of each steak with olive oil mixture and let marinate for 10 minutes. Place on the rack in the baking sheet.
Cook for 4 to 6 minutes on each side for medium rare, or until they are cooked to your liking.

Nutrients per serving: Calories 356, Total Fat 20 g, Saturated Fat 4 g, Cholesterol 97 mg, Sodium 1840 mg, Carbohydrates 3 g, Fiber less than 1 g, Protein 39 g

cooking know how…
• Always freeze uncooked beef you don’t use within 3 days. Wrap it in freezer wrap and label and date it. Frozen steak and roasts will keep 6 to 12 months.
• Defrost beef in the refrigerator, never on top of a counter. Never refreeze thawed meat.