July28
The kids are on vacation but, hey, guess what? You’re not!
Big and little people still need to be fed, so why not make something quick and easy that can be thrown on the grill or in the oven like these Island Chicken Drumsticks?
Here’s what you do:
- Buy one of those 12-packs of chicken legs (or more if you’re feeling particularly ambitious).
- Prepare the dry rub from spices you probably already have in your pantry. You don’t need to follow my recipe… use what you have!
- Heat up the grill or oven and in 20 minutes dinner will be ready.
If you DO make extra drummies, you’ll have something to feed the hungry horde for lunch tomorrow or a picnic dinner the day AFTER tomorrow. Perfect. Easy. Just like summer should be!
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.
October29
Say goodbye to this at your kids’ school Halloween parties:
I have a feeling that what just happened at my neighborhood school is going to become a nationwide trend by next year: no snacks, candy or treats at school holiday parties.
Halloween is just too frightening for parents of kids with allergies.
But I know EXACTLY what those worried parents are thinking… and what they fear each time their child walks out the door. My youngest has an anaphylactic shock-inducing allergy to peanuts. She’s learned to be safe about her food. But every time I hear of a child who dies because of allergic reaction, that gnawing anxiety that it could happen to her comes flooding back.
Nut allergies were once the biggest concern at school parties. These days, navigating the allergy minefield is just too tricky, so why chance it at all? Even moving from sugary sweets to healthy treats like apples and hummus won’t work… someone might have a legume allergy.
With the nation’s obesity rate where it is, classroom parties should not HAVE to be food based… there are other ways to celebrate. Instead of decorating cupcakes, the school in my neighborhood will be making bracelets and cards to send to a children’s hospital and doing other age-appropriate community projects.
But honestly, it does make me a little sad to see that food-festooned parties are on their way out. I used to love to see some of the more inventive things the really competitive moms would bring to the Halloween parties.
Thank goodness for Pinterest!
May28
This recipe brings a whole new meaning to the phrase “grilled cheese.”
Halloumi is a semi-hard, unripened brined cheese, so it browns beautifully on the outside, but stays soft and delicious on the inside. That means it won’t melt or drip through the grill racks.
Skewering halloumi (and veggies) can be tricky for some, so cook it on a grilling basket or tray (not a wire basket) instead. And make sure you spray the tray with non-stick spray—that will make the halloumi much easier to turn over the fire.
This recipe is so simple… just a quick brush of olive oil is all you need. The slightly salty taste of the halloumi really goes well with fresh early summer veggies.
“Grilled cheese” anyone? You bet!
Grilled Halloumi and Veggie Kebabs
prep: 15 minutes
cook: 7 to 10 minutes
you’ll need…
8 ounces halloumi cheese, cut into 1-inch cubes
1 red or green bell pepper, seeded and cut into 1-inch slices
1 medium yellow squash, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
¼ cup olive oil
salt and pepper to taste
Thread the cheese, bell pepper, squash and zucchini onto 6 to 8 10-inch skewers*. Make sure you leave a little bit of space in between each item so that they’ll cook evenly; place on a platter.
Brush each skewered kebab with the olive oil. Sprinkle with salt and pepper to taste.
Heat a charcoal or gas grill to medium high. Place skewers on grill, turning about half way through cooking. Cook until cheese and veggies are slightly softened and charred.
*Skewers: Either metal or wooden skewers will get the job done. Wooden skewers need to be soaked for 20 minutes to help prevent burning on the grill.
