Apple Honey Drumsticks

I found a new recipe, and tried it out on the family last night.  It was delicious!

Apple Honey Drumsticks

12 skin-on chicken drumsticks

Salt, to taste

Freshly ground pepper, to taste

2 c. apple juice

1/2 c. apple cider vinegar

1/4 c. soy sauce

2 tsp. honey

grated zest of 1 lemon

1/8 tsp. red pepper flakes

2 tsp. sesame seeds

1 Tbsp. unsalted butter

Preheat oven to 450 degrees.  Set a wire rack on a rimmed baking sheet.  Put the drumsticks on the rack and season both sides generously with salt and pepper.  Bake 30 minutes.  Flip and cook 30 minutes more until drumsticks are golden and crisp.  While the chicken is cooking make the sauce.  In a large skillet, combine apple juice, vinegar, soy sauce, honey, lemon zest, red pepper flakes, and a pinch of salt.  Bring to a boil over medium-high heat.  Once it boils, reduce the heat to medium-low and simmer until the sauce is very syrupy and reduced (20-25 minutes).  Stir the sesame seeds into the sauce.  Transfer the cooked chicken to a large bowl.  Add the sauce and butter and toss to coat.  Season with salt and pepper, to taste.  Transfer the chicken to a platter, spooning sauce over the chicken.  

Zucchini, Carrot, and Apple Muffins

I made this using zucchini from our garden.

Zucchini, Carrot, and Apple Muffins

1 1/2 c. sugar

2 eggs

1 c. oil

3 c. flour

1 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

1 c. shredded zucchini

1 c. shredded carrot

1 c. shredded apple

Preheat oven to 350 degrees and line a muffin tin with cupcake liners.  In a large bowl, mix together the sugar, eggs, and oil.  In a large bowl, whisk together flour, salt, baking soda, and cinnamon.  Slowly add the flour mixture to the egg mixture.  The batter will be thick.  Mix in the zucchini, apple, and carrot.  Fill the muffin tins 2/3 full.  Bake for 20-25 minutes or until the muffins are golden brown and set.  

Squash Casserole

All the squash casserole recipes that I looked up seemed to be missing something.  So I combined elements from several recipes to make this squash casserole using squash from my garden.  

Squash Casserole

4 small yellow squash, sliced

1 small onion, chopped

2 Tbsp. butter + 1 stick butter

1 cup of water

1 can cream of chicken soup

milk (use empty soup can and fill with milk) 

8 oz. sour cream 

8 oz. Mexican cheese

salt, to taste

pepper, to taste

1/4 tsp. garlic powder

1/2 tsp. dry powdered mustard

2 sleeves of Ritz crackers, crushed

Melt 2 Tbsp. butter in pan over medium heat.  Add water, squash, and onion.  Cook until vegetables are tender.  In another sauce pan, combine soup, milk, sour cream, salt, pepper, garlic powder, and dry mustard.  Cook until heated through.  Mix together squash, soup mixture, and cheese.  Pour into greased casserole dish.  Melt stick of butter and stir in crushed crackers until well mixed.  Sprinkle crushed crackers on top of casserole.  Bake in 350 degree oven until top is golden brown and casserole is bubbly.