Honey Garlic Drumsticks

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Recently I watched my two grandchildren while their mama trained clients.  We played trains, built puzzles, read books, ate organic fruit bits, and giggled.  Soon my granddaughter was down for a nap and my grandson was watching a Thomas the Train episode while I thumbed through a cookbook looking for a recipe for dinner.

I came across a recipe from The Paleo Kitchen for wings that looked interesting  When my daughter returned home, we headed to Costco and I picked up some organic drumsticks (18 for under $12) to use for my version of the recipe.

I am always looking for new recipes.  It is a key components in keeping my taste buds happy and my body fueled with nutrition that gets me where I want to go.

Honey Garlic Drumsticks
Serves 5
A chicken dish that can be cooked in the oven or on the outside grill.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. Coconut oil, for greasing the wire rack (oven method)
  2. 4 pounds chicken drumsticks
  3. 2 teaspoons Himalayan salt
  4. 2 teaspoons freshly ground black pepper
  5. 2 teaspoons granulated garlic
  6. 4 tablespoons coconut amigos
  7. 1/2 cup organic honey, melted (I used 1/4 cup honey and 1/4 cup Wax Orchards Fruit Sweet)
  8. 2 tablespoons coconut oil, melted
  9. 2 teaspoons sesame oil
  10. 2 tablespoons freshly grated ginger
  11. 4 tablespoons sesame seeds
  12. 2 green onion, green part only, sliced thinly
Instructions
  1. 1. Preheat the oven to 425°F or use outside grill. For oven method, line a baking sheet with aluminum foil, place a wire rack on top, and grease the wire rack with coconut oil.
  2. 2. Arrange the chicken drumsticks evenly on the grill (if you have a grill with an upper rack use it) or on top of the wire rack in the oven. Mix the salt, pepper, and granulated garlic in a bowl. Sprinkle the drumsticks with the season mixture. Cook for 15-20 minutes.
  3. 3. While the drumsticks are roasting, combine the coconut aminos, honey, melted coconut oil, sesame oil, and ginger in a large mixing bowl and whisk well.
  4. 4. Remove the drumsticks from the oven or grill and place them in the bowl with the honey and ginger mixture. (You may have to do this in batches depending on the size of the bowl.) Toss and coat all the drumsticks and sprinkle with sesame seeds (if desired). Roast for an additional 15 minutes or until done, basting occasionally.
  5. 5. Remove drumsticks, place on a plate, and garnish with the green onion slices.
Notes
  1. If you have a Costco nearby, you can buy a package of 18 organic drumsticks for under $12.00. There would probably be enough of the honey mixture to do all 18 drumsticks, if you choose.
Adapted from The Paleo Kitchen/OMG Paleo
Deliciously Inspired http://www.deliciouslyinspired.com/

 

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These are a few of my favorite products – Fruit Sweet is made from pears, pineapples and peaches – you can find it HERE

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Cranberry Beans

My grandma was known in our family for cooking and one of her specialities was the way she cooked pinto beans.

Cranberry Beans - plated

Part of the fun of spending the night at my grandparents was getting to choose what we had for dinner.  My usual request was pinto beans and cornbread.  Of course grandma used bacon grease but here is my take using an heirloom bean called Cranberry Beans.  I think they are better than pinto beans – they cook even, tender, creamy and work well on top of salads, as a side, and in burritos.  I placed a link below on where they can be purchased.

Beans
A lovely cooked bean that can be used as a side dish, in soups, burritos or chills.
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Ingredients
  1. 1/2 of a bag of cranberry or pinto beans
  2. Chicken or Vegetable broth
  3. Kombu, optional
  4. Garlic Powder
  5. Onion Powder
  6. Cumin
  7. Salt
Instructions
  1. Sort beans by placing on cookie sheet and remove any rocks.
  2. Place in a large bowl and cover with water. Cover with syran wrap. Let sit on the counter overnight.
  3. Drain the beans and rinse
  4. Place beans in large pot and cover with broth filling an inch above beans. (Note -- do not salt or season beans until the end)
  5. Add a slice of bread size of kombu (seaweed). This will help reduce the gassiness of the beans. Kombu can be purchased in the asian section of most grocery stores.
  6. Get boiling and then cover and turn down to a simmer for 2 hours.
  7. Remove kombu as much as possible. There will be some pieces that are too small too remove.
  8. Continue cooking until beans are tender.
  9. Add seasonings to taste.
Deliciously Inspired http://www.deliciouslyinspired.com/

Cranberry Beans - bag

Cranberry Beans - presoaking
Presoaking Beans

Cranberry Beans - soaked
After soaking – All plumped up

Cranberry Beans - Kombu
Kombu is dried seaweed and often used to decrease the gas that beans can cause. This amount of Kombu will last a long time.

Beans are a wonderful source of fiber and high in antioxidants.

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Mini Meatloaves

I found a version of this recipe years ago in a Taste of Home magazine and put my own twist on it.   This recipe works well for potlucks, taking a meal to someone or just a bit of comfort food.  Think about doubling the recipe – they freeze well.

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Mini Meatloaves
 
Mini Meatloaves
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Ingredients
  1. 1 lb ground meat (beef, turkey or chicken)
  2. 3/4 cup milk (almond or your choice)
  3. 1 cup shredded cheddar cheese
  4. 3/4 cup Old Fashioned Oats
  5. 1/2 cup onion, chopped
  6. 1 tsp salt
  7. 1/2 tsp garlic powder
  8. 2/3 cup ketchup
  9. 2 Tbsp honey or Wax Orchards Fruit Sweet
  10. 1-1 1/2 tsp prepared mustard
Directions
  1. Preheat oven to 350 degrees. Prepare baking sheet with parchment paper.
  2. Mix first 7 ingredients well in a bowl.
  3. Form into 10 mini meatloaf.
  4. Mix last 3 ingredients in small bowl and top each of the loaves.
  5. Bake for 40-45 minutes or until done.
Adapted from Taste of Home Magazine
Adapted from Taste of Home Magazine
Deliciously Inspired http://www.deliciouslyinspired.com/
Preheat oven to 350 degrees.  Prepare baking sheet with parchment paper.
 
Combine first 7 ingredients and mix well.
 
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To prepare mini meatloaves place meat mixture into a 1/3 cup measuring cup.  This will ensure that each meatloaf will cook at the same rate.   Form into a ball and then place on a cutting board and gently form into an oblong shape with your hands.  Remove the mini loaf with a multipurpose kitchen scraper and place on prepared baking sheet.
 
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I usually come up with 10 mini loaves.
 
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 Spoon sauce over loaves.
 
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Bake uncovered for 45 minutes of until the meat is no longer pink and a meat thermometer reads 160 degrees.
 
Makes 10 mini meatloaves.
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