First things first…we need to announce the winner of our Everyday with Rachael Ray Giveway (try saying that 5 times fast!).
Congratulations to Samantha Martin!
We were happy to see that she won because she just recently got married. Hopefully Rachael’s recipes will help her and her husband, Derek, to avoid falling into the same traps that we did when we first got married!
Thanks to all who entered to win, and we truly wish we could give something away to every one of you. We do have another giveaway coming up this week and if you are a coffee drinker, you’ll want to check it out!
Rachael Ray has helped shaped the way we think about and cook our food. In the past, if we wanted to make chicken, the only option in our minds was chicken breast. Now don’t get us wrong, we still love chicken breast and eat it all the time. But Rachael’s recipes gave us permission to cook other cuts of chicken. Rachael always talks about how flavorful chicken legs and thighs are. We used to stay clear of chicken legs and thighs, but this summer they have become our favorite parts of the chicken. Yes, yes…there is more fat and calories in chicken legs/thighs compared to chicken breasts. But there is also way more flavor and they are MUCH less expensive than chicken breasts. Eating a chicken leg or thigh instead of a chicken breast is totally fine, when done in moderation. If you are concerned about the fat and calorie content, you can remove the skin before eating.
We recently grilled chicken legs and decided to serve them with one of our favorite sides, quinoa. We put a little bit of a Mexican twist on everything and it turned out amazing!
Lime Chicken Drumsticks
Prep Time: 30 minutes
1 package chicken legs (4-5 drumsticks)
extra virgin olive oil
fresh cracked pepper
1 tablespoon ground cumin
1 lime, cut into wedges
Heat your grill to high. Brush the chicken legs with olive oil and season with cumin, salt and pepper.
Place the chicken legs on the grill over direct heat and cook until the skin gets crispy and slightly charred, about 10 minutes. Turn and continue cooking the chicken legs for about 8-10 minutes, or until an internal thermomater reads 180° F. Remove the chicken from the grill. Squeeze the juice of 2-3 lime wedges over the chicken. Tent the plate with foil and let rest for 5 minutes.
Prep Time: 30 minutes
2 cups quinoa
4 cups chicken stock
1 can black beans, drained and rinsed
1 cup frozen corn
1 cup fresh salsa
4 ounces crumbled light feta
Combine the quinoa and chicken stock in a large sauce pan and bring to a boil. Reduce heat, cover and simmer for 15 minutes until quinoa is soft and liquid is absorbed. Fluff with a fork.
While the quinoa cooks, place corn in a dry saute pan over medium heat and cook until it starts to get golden brown. We did this to mimic grilled corn on the cob. If you’ve got corn on the cob, throw it on the grill with the chicken and just cut the kernals off the cob. Same idea!
Toss the cooked quinoa with the beans, corn and salsa. Top with the crumbled feta cheese and a squeeze of juice.
Sooooo. Good. We really feel like this meal is “us.” We love to try lots of different things in the kitchen and are always looking for new ideas, but this is a meal we could make and eat over and over again.
What’s your favorite meal to make these days?