Chicken Drumsticks

Lately Chris has been making us chicken drumsticks for dinner and they are SO GOOD! He usually grills them for us and it make the skin a little crisp and is a lot like eating fried chicken. These have quickly become a favorite at our house and everytime we have served them to guests at our house, they have also raved! This is also a great way to feed a crowd for not a lot of money!

Ingredients:

chicken drumsticks
olive oil
Greek Seasoning

Directions:

Wash chicken drumsticks and place in a pan. Baste with olive oil on both sides. Season with Greek Seasoning. We have tried other seasoning combo's but this is by far our favorite!

You can either cook them on the grill or bake them in the oven. We much prefer them on the grill because they make the skin crispy and are so so yummy but have also made them in the oven when the weather was threatening storms, and although not as crispy, they were SUPER juicy!

For grilling:
We use a charcoal grill and this will vary per fire and grill but I think Chris cooks them over a medium fire (probably around 350-400 degrees) for about 12-15 minutes on each side.

For baking:
Preheat the oven to 375 degrees. Line a cookie sheet with foil, sprayed really well and put the drumsticks on the pan staggering end to end so they are not touching and have a little room between each. Bake for 20 minutes on one side at 375. Remove pan, increase temp to 400, turn all drumsticks and bake for another 25 minutes at 400.

Enjoy!

Beef Enchiladas

I saw this recipes here and it looks devine! I added a few things to my mix and they were really good!

Ingredients
1 lb hamburger meat
1 small onion, chopped
1 can of chopped black olives
1 small can reduced sodium corn
1 small can diced green chilis
1 can of cream of mushroom soup
1 can of Enchilada sauce
8 oz of shredded cheddar cheese
6-8 flour tortillas

Directions
Brown the meat and saute the onions in with it. Once that is done, add in the olives, corn and green chilis and let it heat and then add in 3/4 of the cheese and let it melt - mix it all together. Fill tortillas with the meat mixture and roll up. Combine the mushroom soup and enchilada sauce and pour on top. Top with remaining cheese. Bake at 350 for 30-40 minutes.

Serve with refried beans and spanish rice!

Aunt Sally's Breakfast Egg Casserole

Ingredients:

7 slices white bread with crust cutoff, cubed and buttered
1 lb ground sausage, fried and drained
garlic
1 tsp salt
1 tsp dry mustard
2 cups milk
9 eggs
1 lb grated cheddar cheese
5 slices white bread with crust cut off, butter top side and slice in half


Directions:

Layer a 3qt greased casserole dish with the cubed bread. Sprinkle sausage over the bread. Mix all of the other ingredients except for the cheese in a bowl and pour over the top. Top the mixture with the cheddar cheese. Place sliced buttered bread on top of cheese and mixture. Refridgerate entire thing overnight and then bake the next day at 350 degrees for 45 minutes.

Enjoy!

Honey Mustard Potatoes

Last week when I went to supper club, one of the girls brought some honey mustard potatoes that were do good! I looked around online and came up with my own adaption that was pretty good! I might make some adaptions to give it some extra kick!

Ingredients:

*Small baby red potatoes-as many as needed
*1 bottle of honey mustanrd dressing (I used the Ken's brand)-you will only use as much as you see fit
*Other seasonings of your choice (I use greek, dill and basil generously)

Directions:
* Preheat oven to 400.
* Wash and cut in half potatoes and place on a baking sheet.
* Spray sheet and potatoes generously with cooking spray.
* Season potatoes as desired and pour honey mustanrd dressing over potatoes generously.
* Use hands to mix potatoes with dressing.
* Bake 30 minutes then serve!

Pot Roast

I have been craving a good roast for the past few months so I finally made one and it was delicious! It has been years since I last made one so I decided to look for an easy fail proof recipe and this is just that!

Ingredients:

1 Roast (Around 5 lbs)
2 cans LF cream of muchroom soup
1 can reduced sodium beef broth
1 package of Onion Soup Mix
1 carton sliced mushrooms
1 small bag of baby carrots

Directions:

* Wash roast and place in bottom of crock pot.
* Pour all other ingredients over the roast. I used the entire small tub of mushrooms and about half a small bag of baby carrots.
* Cook on low for about 7-9 hours or high for about 3-5. I often cook on low for a bit and crank up to high for a few hours to finish it.
* You can also add potatoes to the crockpot but I decided to make them on the side this time!