Monday, March 24, 2014

Fast, Fun and Friendly

So, by now you are probably all assuming I have completely given up this blog.  The truth is, I come back to it for recipes, but I just haven't seemed to be able to find the time to post a whole lot.  I will start this up again when my life settles down a little during the days.  Having a kindergartner keeps me on my toes.

I wanted to post this really fast because if you are like me, you are crazy busy about this time of year.   We are starting back into spring soccer, which just happens to overlap our indoor winter soccer for the first time ever and baseball is starting, up too.  With gymnastics, piano and guitar on top of that, we are maxed out.  So...when I find a recipe that is super fast, happens to have whole grains in it, and my family (kids included!!!) seem to ALL love, I tend to make it a little more frequently.  This recipe is straight out of my cookbook, which you can purchase at the link on my home page...wink, wink.  These drumsticks are about the easiest meal of all time to prepare.  You can either make them with the skin (not quite so healthy) or take the skin off (not quite so easy).  We have done it both ways and my kids don't seem to care which way they are prepared...they still devour them.

So, for you busy mamas and daddies out is the recipe that might just save your life...or your sanity.

Oven-Baked Ranch Crusted Drumsticks
1⁄2 C whole wheat flour
1 tsp salt (optional)
1⁄2 tsp paprika
1T dry ranch seasoning (can be found in a packet) 1⁄4 tsp pepper
6 chicken drumsticks
1⁄4 C butter, melted

Heat oven to 425 degrees. Mix flour, salt, paprika, ranch seasoning and pepper in a bowl. Dip chicken drumsticks into butter; roll in flour mixture to coat. Arrange in an ungreased square pan, 8 x 8 x 2 inches. Bake, uncovered, until done, about 50 minutes. Yields: 8-10 drumsticks.
**L** For a healthier option, you can remove the skin on the drumsticks and then coat with seasoning.

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