Baked Chicken Legs with Garlic and Dijon

Ingredients

• 4 lbs 14 count Chicken Legs or drumsticks
• 1/4 cup olive oil (Use light oil, not extra virgin)
• 4 garlic cloves pressed or minced
• 4 Tbsp fresh parsley finely chopped
• 3 Tbsp lemon juice from 1 large lemon
• 2 Tbsp dijon mustard
• 1 Tbsp salt
• 1/2 tsp black pepper

Instructions

1. In a small bowl, combine all of the marinade ingredients and stir or whisk together until well blended .
2. Transfer chicken legs to a large mixing bowl or a large ziploc bag. Pour the marinade over the chicken and toss with your hands to evenly coat the chicken, pushing some of the marinade under the skin of each chicken leg for richer flavor. Cover with plastic wrap and marinate 6 hours or overnight, tossing chicken once while marinating.
3. Preheat oven to 400˚F and line a rimmed baking sheet with foil or a silpat. Arrange chicken skin-side-down and bring chicken to room temp while oven preheats. Brush chicken legs with any extra marinade left in the mixing bowl. Bake at 400˚F in the center of oven for 25 minutes skin-side-down then turn the chicken legs over and bake additional 25 minutes skin-side-up. For crispier skin, broil on high heat 2 to 3 minutes or until skins have browned.*

Recipe Notes

*For extra flavor, brush chicken legs with the lemony sauce drippings in the pan after they come out of the oven and serve garnished with freshly chopped parsley if desired.

Submitted by: Jenie Rainey from Natasha's Kitchen

Honey Lime Poppy Seed Fruit Salad

Ingredients

• 1 cup strawberries, sliced
• ½ cup blackberries
• ½ cup kiwis
• ½ cup mangoes, sliced and cubed
• 1 Tablespoon Honey
• 3 Tablespoons Lime Juice
• 1 Tablespoon poppy seeds

Instructions

1. Cut and prepare the fruit and put into a large mixing bowl. In a small bowl, whisk the honey, lime juice and poppy seeds.
2. Drizzle the honey lime poppy seed glaze over the fruit and gently toss. Serve immediately.

Submitted by: Jenie Rainey from The Recipe Critic

Chicken or Steak Marinade

Ingredients:
4 cups pineapple juice
1 cup brown sugar
1 cup soy sauce
1/2 oz fresh ginger cut into chunks
3-4 garlic cloves, sliced

For chicken or steak marinate no longer than 24hrs

Submitted by: Jenie Rainey

Alfredo Sauce

Ingredients:
8oz Cream cheese
1 cube butter
1 pint whipping cream
1 cup grated parmesan cheese
parsley flakes
salt, pepper, and garlic salt to taste

Directions:
Beat together over medium heat adding cheese last.

Submitted by: Jenie Rainey

Brown Sugar Meatloaf

Ingredients

• ½ cup loosely packed brown sugar
• ½ cup ketchup
• 1 tablespoon Worcestershire sauce
• 1 ½ pounds ground sirloin or beef of your choice
• ½ cup milk
• 2 eggs
• 1 ½ teaspoons salt
• ¼ teaspoon ground pepper, rounded generously
• 1 small onion, chopped
• ¼ teaspoon ground ginger, rounded generously
• ¾ cups finely crushed saltine crackers (~12 crackers)
• Lindsey’s Secret Ingredient: chopped fresh rosemary for serving. It’s not necessary but it takes the dish to a whole other level!
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Instructions

1. Preheat oven to 350°.
2. Mix together brown sugar, ketchup and Worcestershire sauce in small saucepan. I double this sauce, so that there is extra for serving. Trust me, you’ll want to too.
3. In a mixing bowl mix all remaining ingredients through crackers.
4. Shape into a loaf and place in a 9” x 9” pan. You can make it in a loaf pan but the larger pan allows the fat to drain away from the loaf.
5. Spread enough of the ketchup mixture on the top to generously cover the loaf. Allow it to drop down the sides. It will help keep the meat moist and add tremendous flavor.
6. Bake in preheated oven for 1 hour or until juices are clear. I like to use a miniature meat thermometer, because I find judging whether or not the juices are clear incredibly stressful.
7. While the meat cooks bring the extra sauce to a boil and then simmer on low. Serve over mashed potatoes (obligatory, no?), drizzle with extra sauce and sprinkle with chopped, fresh rosemary to taste. Ah-mazing. Told you so.

Submitted by: Jenie Rainey from American Heritage Cooking