Honey Cinnamon Syrup

ingredients:
1/2 cup brown sugar
1/2 cup white sugar
1 cup warm water
1 clementine
3/4 tsp cinnamon powder
1/4 cup honey

hardware:
nonstick pot
chef's knife

procedure:

1. Put the water in the pot and add the sugar, stir to begin dissolving as you heat over medium-high heat.
2. Cut the clementine in half and squeeze each half into the pot. Squeeze the clementine in one hand, palm up, so you can catch any rogue seeds that might be present.
3. Add the cinnamon and honey, stir it all together. Bring to a boil.
4. Stir constantly until the mixure thickens, about 10 minutes or so.

comments:
This is good served with fruit over pancakes or waffles, you can add it to oatmeal, whatever you want. Sometimes I get tired of plain ole maple syrup and make this to change it up a bit.

Buffalo Chicken Legs

ingredients:
1 package of 6 chicken drumsticks with skin
1 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp paprika
pepper to taste
few dashes of ground red pepper, to taste
2 tbsp. olive oil
Frank's Red Hot Buffalo Sauce
optional:
1 cup panko breadcrumbs
1 egg, beaten
brine:
3 tbsp. salt
1/4 cup lemon juice
5 cups hot water
1.5 cups of ice

hardware:
baking pan
aluminum foil
1 or 2 shallow bowls
1 small plate
large mixing bowl

procedure:

1. The night before you plan on cooking the chicken, you should brine it. This part is optional, but I feel it makes a huge difference in the flavor of the chicken. In a large tupperware container with a lid, dissolve the salt in the hot water and add the lemon juice. Add the ice to cool it down and make sure it is cold before adding the raw chicken. Put the lid on and soak the chicken in the fridge overnight.
2. Preheat the oven to 425°.
3. Prepare your dry rub in one of the bowls by combining all of the spices and optionally, the breadcrumbs. If you want a crispier chicken skin, use the breadcrumbs. If you are using the breadcrumbs, break the egg in the other bowl and lightly beat it. If you are not using the breadcrumbs, pour the olive oil onto the small plate.
4. Remove the chicken from the brine and dry it well with paper towels. If you are using the breadcrumbs, dip each of the chicken legs into the egg, then cover the skin with the breading mixture. If you are not using the breadcrumbs, lightly coat the chicken in the olive oil and then spoon the dry rub over the chicken and rub it into the skin with your fingers. Yes, this is messy, but worth it. Also, be wary of doing this if you have any cuts on your fingers, because ground red pepper burns like hell.
5. Cover the baking pan in aluminum foil and put the chicken onto it. Bake at 425° for about 45 minutes. Use a meat thermometer to ensure the chicken is at least 160° inside. Be sure not to place the thermometer right next to the bone, but deep into the meat of the chicken.
6. When the chicken is cooked through, remove from the pan and put it into the large mixing bowl. Drizzle with the buffalo sauce, toss until well coated.

comments:
I've made this two weekends in a row now, it is that good. The first time, I made it with the breadcrumbs but didn't really feel that they added much to the equation other than calories. I'm sure some people would like it better that way, so I included them in the recipe. The second time I made it was my favorite, just using the dry rub. It's absolutely delicious and not nearly as bad for you as flour-breaded and deep-fried chicken wings.

Turkey Taco Meat

ingredients:
1.5 lb ground turkey
1 package fresh mushrooms (sliced and cleaned, if you're lazy like me)
1 or 2 bell peppers, diced
1 white onion, diced
1 tbsp olive oil 1.5 tsp salt
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
3/4 tsp paprika
5 tsp lime juice
few dashes of ground red pepper, to taste
pepper to taste
your fave taco fixins

hardware:
large deep pan
cutting board
chef's knife
spatula

procedure:

1. Heat the olive oil in the pan over medium heat. When hot, add the onions, mushrooms, and peppers. Add 1/2 tsp of salt and the pepper; saute until the onions begin to turn translucent.
2. Add the turkey to the pan and turn it up to a bit above medium, incorporating it with the vegetables. Add each of your spices to the mixture, including the rest of the salt and the lime juice, and stir well.
3. Cook until the turkey meat is browned.

comments:
I really love mushrooms a lot, and I'm not the biggest fan of bell peppers. So I make this with one whole package of mushrooms and one green bell pepper. I dice the bell pepper and leave the mushrooms just sliced, because I like their texture. If you aren't on a diet or watching your weight like we are, please make this with beef! I'm sure it would be delicious. As with all of my recipes, please modify it to your taste.

This is SO quick and easy after a long day of work, slicing the vegetables is the most difficult part. I like to make kind of a taco salad out of mine with lettuce, cheese, salsa, sour cream, and guacamole, eaten with tortilla chips. Trevor eats his on a soft taco. It's a very versatile base for a meal, experiment with it!