Crunchy Lemonade Chicken Legs

 2 lemons, zest grated and lemon juiced (for a total of 2 Tbsp zest and 1/2 cup juice)
3 Tbsp light brown sugar
1/3 cup buttermilk
3 1/2 to 4 1/2 pounds chicken drumsticks
Salt and pepper
2 cups panko 
1 Tbsp chopped fresh thyme
Pinch of cayenne pepper
1/3 cup mayo
Nonstick cooking spray

Mix 1 Tbsp zest and lemon juice in large bowl.  Add 1 cup water and sugar and whisk to dissolve, then whisk in buttermilk.  Pierce the drumsticks several times with a fork and season with salt and pepper.  Toss in the marinade, cover and refrigerate 4 hours or overnight.  Preheat the oven to 400.  Bring chicken to room temperature.  Put the panko, thyme, remaining 1 Tbsp lemon zest, cayenne, 1 tsp salt and black pepper to taste in large resealable bag and shake to mix.  Put the mayo in a bowl.  Set a rack on a baking sheet and spray with cooking spray.  Remove drumsticks from marinade, dip in the mayo, then drop into the bag and shake to coat; transfer to rack.  Mist the chicken with cooking spray.  Bake until golden, about 35 minutes; flip and bake until browned and crisp, 35-40 minutes more.  165 is fully cooked, but 185 will have fat rendered.  

Serves 4

Lemon Parmesan Crusted Salmon

 2 pounds salmon filet
3 Tbsp butter, melted
1/4 tsp salt
3/4 cup white bread crumbs
1/4 cup grated parmesan cheese
2 tbsp thinly sliced green onions
2 tsp grated lemon peel
1/4 tsp thyme

Heat oven to 375. Spray shallow baking pan with cooking spray.  Pat salmon dry with paper towel.  Place salmon, skin side down, in pan; brush with 1 1/2 Tbsp butter.  Sprinkle with salt. Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl.  Stir in remaining butter.  Press bread crumb mixture evenly on salmon.  Bake uncovered 12-20 minutes or until salmon flakes easily with fork.  

Serves 4

French Onion Scalloped Potatoes

 2 boxes (4.7 oz each) scalloped potatoes
1 pkg (1 oz) ranch salad dressing and seasoning mix
3 1/2 cups boiling water
2 cups half and half
3/4 cup chopped red bell pepper
1 can (2.8 oz) french fried onions
2 Tbsp fresh parsley

Heat oven to 400.  In 13x9 glass baking dish, stir together both sauce mixes from potato boxes, ranch dressing mix, boiling water and half and half with wire whisk.  Stir in both potato pouches and the bell pepper.  Bake uncovered 35 minutes or until potatoes are tender.  Top with onions; bake 10 minutes longer.  Sprinkle with parsley before serving.  Let stand 5 minutes before serving.

Serves 6

Cod Chowder with Bacon, Butternut Squash, and Thyme

4 slices thick cut bacon, chopped

1 onion, chopped

3 ribs celery, finely chopped

2 Tbsp fresh thyme

1 small butternut squash, peeled seeded and diced

1 1/2 Tbsp flour

3 1/2 cups vegetable stock

1/2 cup clam juice

1 pound skinless cod filets, cut into large pieces

1/2 cup heavy cream

Pinch cayenne

In large pot, cook bacon until crispy, about 3 minutes.  Add onion, celery, and 1 Tbsp thyme.  Cook, stirring frequently, until vegetables are tender, 8-10 minutes.  Stir in the squash and flour and cook, stirring, until the flour begins to brown, about 2 minutes.  Stir in stock and clam juice and bring to a boil.  Reduce heat to med-low and simmer the chowder until squash is tender, 10-12 minutes.  Season with salt and pepper.  Add cod, cover and simmer until the fish flakes apart easily with a fork, 4-5 minutes.  Stir in cream and cayenne.  Sprinkle with remaining thyme.

Serves 3

Ginger Scallion Chicken Bowls

8 oz bagged cole slaw mix

1 yellow bell pepper, cut into matchsticks

1 red bell pepper, cut into matchsticks

3 oz mushrooms, sliced

1 Tbsp EVOO

2 cooked chicken breasts, chopped into bite size pieces

Ginger/Scallion sauce:

1 bunch scallions, thinly sliced

2 Tbsp minced ginger

2 cloves garlic, minced

2 tsp toasted sesame oil

4 Tbsp soy sauce

2 Tbsp rice vinegar

4 Tbsp EVOO

1/2 - 1 tsp red pepper flakes (adjust to your spice preference)

Toppings:

English cucumber, sliced

2 cups cooked white rice

Other topping ideas:  sliced jalapenos, avocado, sliced carrots, cilantro, mung bean sprouts, shredded lettuce, chopped peanuts, chili crisp

In a large bowl, combine cabbage and peppers.  In skillet, saute the mushrooms in oil until golden brown, about 8-10 minutes.  Once golden, remove and add to the cabbage mixture along with cooked chicken breasts.  Combine the ingredients for ginger scallion sauce in a bowl.  Put half of the sauce aside to use for more drizzling, and combine the remaining half with the cabbage and chicken mixture and toss to combine.  Top each cabbage mix serving with rice and cucumber and a drizzle of extra sauce.  

Serves 4

Praline Crumb Caramel Cheesecake Bars

 1 pouch sugar cookie mix (17.5 oz)
1/2 cup cold butter
3/4 cup chopped walnuts
3/4 cup toffee bits
2 pkg (8 oz each) cream cheese, softened
1/2 cup sugar
2 Tbsp all purpose flour
1/2 cup caramel topping
1 tsp vanilla
1 egg

Heat oven to 350.  Spray 13x9 pan with nonstick spray.  Place cookie mix in bowl.  Cut in butter using fork until mixture is crumbly.  Reserve 1 1/2 cups mixture for topping.  Press remaining mixture in bottom of pan.  Bake 10 minutes.  Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup caramel topping, vanilla and egg with electric mixture on medium speed until smooth.  Spread cream cheese mixture evenly over partially baked cookie base.  Sprinkle with reserved crumb topping, walnuts and toffee bits.  Bake 35-40 minutes or until light golden brown.  Cool 30 minutes.  Refrigerate about 2 hours or until chilled.  Drizzle with remaining 1/4 cup caramel topping.  Store covered in refrigerator.  

Chicken Broccoli Au Gratin

 1 Tbsp EVOO
1 cup sliced mushrooms
1 small onion, sliced
10 oz pkg frozen broccoli and cheese sauce
1 1/2 cup ricotta cheese
2 cup chopped cooked chicken
1 can refrigerated crescent dinner rolls

Heat oven to 375.  In skillet, heat oil over med-high heat.  Add mushrooms and onion; cook 5-7 minutes, stirring frequently, until tender.  Meanwhile, microwave broccoli with cheese sauce as directed on package.  Spread ricotta cheese in bottom of 9x9 pan. Top with chicken, mushroom mixture, and broccoli.  Unroll dough; press seams together and place on top of chicken mixture.  Bake 20-25 minutes or until top is golden brown and edges are bubbly.  

Serves 4

Vietnamese Fresh Spring Rolls

 2 oz rice vermicelli noodles
8 dried rice paper sheets, dried not frozen
8 jumbo cooked shrimp, peeled, deveined and halved lengthwise
3 Tbsp finely chopped fresh mint leaves
3 Tbsp finely chopped fresh cilantro
4 tsp finely chopped fresh thai basil
2 large romaine leaves, chopped
Dipping sauce:
1/4 cup water
2 Tbsp sugar
2 Tbsp lime juice
4 tsp fish sauce
1/2 tsp garlic chili sauce
1 clove garlic, minced
3 Tbsp hoisin sauce
1 tsp finely chopped peanuts

Cook noodles until al dente, 3-5 minutes.  Drain and rinse noodles and drain again.  Cot noodles into shorter pieces.  Fill a large baking dish with hot water.  Dip 1 rice paper sheet briefly into water to soften slightly, about 1 second, then lay on a work surface.  Arrange 2 shrimp halves over half of sheet closest to you, then sprinkle with about 3 Tbsp noodle, 1 rounded tsp each of mint and cilantro, 1/2 tsp basil and 2 Tbsp lettuce, leaving 2 inches uncovered on each side.  Starting with bottom edge, begin to roll up sheet tightly around filling.  After 1 roll, fold in ends of rice paper like a burrito, then finish rolling.  

Stir together water, sugar, lime juice, fish sauce, chili sauce, and garlic in a small bowl until sugar dissolves.  Stir together hoisin and peanuts in another small bowl.  Serve with rolls.

Miso Noodle Soup with Meatballs

 2 tsp toasted sesame oil
1/3 cup diagonally sliced green onions
3 garlic cloves, minced
2 tsp grated ginger
3 cups chicken stock
2 oz uncooked soba noodles
1 tsp honey
1 tsp chile paste
6 oz ground pork
2 tsp white miso paste
1/3 cup mung bean sprouts
1 serrano pepper, sliced

Heat oil in saucepan.  Add green onions, garlic and ginger; saute 6 minutes.  Add stock, bring to a simmer.  Reduce heat to medium low; cook 8 minutes.  Cook noodles separately according to package directions; drain.  Rinse with cold water; drain.  Combine honey, chile paste and ground pork.  Shape pork mixture into 8 meatballs.  Stir miso into stock mixture.  Add meatballs to pan; cook 6 minutes or until done.  Add noodles.  Sprinkle with mung bean sprouts and serrano.  

Jalapeno Lime Chicken Drumsticks

 1 jar (10 oz) red jalapeno pepper jelly
1/4 cup fresh lime juice
1 Tbsp sriracha
3 pounds chicken drumsticks
1 tsp salt
1/2 tsp pepper

In small saucepan, heat jelly, lime juice and sriracha over medium heat until melted.  Set aside 1/2 cup for serving.  Sprinkle chicken with salt and pepper. Place chicken on baking sheet.  Bake at 400 for 40 minutes or until internal temperature reads 170.  While chicken is cooking, turn occasionally.  During last 5 minutes of cooking, increase oven temperature to low broil.  Baste chicken with remaining jelly and allow chicken to get crispy under broiler.  Watch closely as it can burn easily.