Marinated Chicken Legs

Easy Baked Chicken Drumsticks Recipe

Easy Baked Chicken Drumsticks Recipe is the perfect way to make juicy and tender chicken that your whole family will love!  These chicken legs are coated in a simple, and flavorful marinade, then baked to perfection.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 35 minutes

Marinate 30 minutes

Total Time 40 minutes

Servings 10

Calories 212kcal

Author Nichole

Ingredients

• 1/3 Cup Olive Oil
• Juice of One Lemon
• 2 Teaspoons Garlic Powder
• 2 Teaspoons Onion Powder
• 2 Teaspoons Salt
• 1/4 Cup Soy or Worcestershire Sauce
• 1/4 Cup Brown Sugar
• 1 Teaspoon Black Pepper
• 1 Teaspoon Paprika
• 10 Chicken Drumsticks

Instructions

• In a medium bowl whisk together the olive oil, lemon juice, garlic powder, onion powder, salt, soy or Worcestershire sauce, brown sugar, pepper, and paprika.
• Add the chicken drumsticks to a large zip-top bag and pour the marinade over the chicken.  Close the bag and massage the marinade into the chicken for a few seconds.
• Refrigerate the chicken in the marinade for at least 30 minutes.  For best flavor allow the chicken to marinate for 2-12 hours.
• Preheat the oven to 425 degrees.  Line a large baking sheet with foil and spray with cooking spray.
• Arrange the chicken in an even layer on prepared baking sheet and bake in the preheated oven for 25 minutes.  Flip the chicken and cook for an additional 5-10 minutes, until cooked through.

Irish Soda Bread

4 cups flour
1 cup sugar
1/2 tsp. salt
4 tsp. baking powder
pinch baking soda
1 cup golden raisins (plumped by putting in hot water for 20 minutes)
2 eggs room temperature
1-3/4 cup of buttermilk

ALL MIXED BY HAND.  350 degree oven

Sift together flour, sugar, salt, baking powder and baking soda.

Cut in soften butter.  If you don't know how to cut in, google it.

Mix together beaten eggs and buttermilk.

Add to dry ingredients and mix only enough to wet dry ingredients.

Add plumped raisins.

Bake in greased and floured layer cake pan for approx. 1 hour & use cake tester - most of the time it takes less than 1 hour.

Mom Kearney's Cheese Sauce for Ham & Cheese Casserole

6 tbsp of butter
1/2 cup flour

2-3 cups of milk
1 cup of heavy cream
Lot of cheese!
S&P to taste

Instant Pot Beef Burgundy

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4.67 FROM 3 VOTES

INGREDIENTS

• 2 1/2 pounds top sirloin cubed
• 1 teaspoon salt plus additional, to taste
• 3/4 teaspoon fresh ground black pepper plus additional, to taste
• 4 tablespoons vegetable oil divided
• 3 slices uncooked bacon chopped
• 1 cup diced white or yellow onion
• 1 tablespoon minced garlic
• 2 tablespoons tomato paste
• 1 1/2 cups full-bodied red wine
• 2 cups low-sodium beef broth
• 1 tablespoon fresh or 1 teaspoon dried thyme leaves
• 2 bay leaves
• 4 to 5 carrots peeled and chopped diagonally into 1" chunks
• 3 tablespoons softened butter
• 3 tablespoons all-purpose flour
• 9 ounces cremini mushrooms quartered or halved
• 2 tablespoons minced fresh Italian parsley optional

INSTRUCTIONS

1. Press the SAUTÉ key on the instant pot and the ADJUST key once to the MORE setting. Wait for the pot to say "HOT" before adding ingredients.
2. Season beef cubes with salt and fresh ground black pepper, to taste.
3. Add 2 tablespoons oil to the heated instant pot. Add half of the beef cubes and sauté for 3 to 5 minutes, or until nicely seared. Transfer seared beef to a plate along with all the beef drippings. Repeat with remaining oil and beef, allowing pot to return to a high temperature in between batches. Transfer second batch of seared beef along with any beef drippings to the plate and set aside.
4. Press CANCEL and then select SAUTÉ again and ADJUST to the REGULAR setting. Add chopped bacon and cook, stirring, to scrape up any brown bits on the bottom. Sauté for about 2 minutes to render the fat. Add the onion and carrots to the instant pot and cook until onions are softened, about 3 to 4 minutes. Season with 1  teaspoon salt and 3/4 teaspoon fresh ground black pepper. Add the garlic and tomato paste and sauté for 1 more minute. Add the wine and stir to combine. Let it come to a simmer and cook for about 3 to 4 minutes, until wine is slightly reduced.
5. Add the beef broth, thyme, bay leaves, and reserved seared beef, along with all the beef drippings, and stir to combine. Place the lid on the instant pot. Press the MANUAL button, select HIGH, and set the time to 15 minutes (making sure the steam release handle is in the "Sealing" position). After the cooking is complete, use a long handled spoon to push the steam release handle to the "Venting" position. Allow the steam to release completely and open the pot. Press CANCEL.
6. Meanwhile, combine softened butter and flour in a small bowl. Stir the butter mixture into beef mixture in the instant pot. Add mushrooms. Press SAUTÉ and ADJUST to select the LOW setting and simmer all of the ingredients for about 5 minutes, or until mushrooms have softened to your liking and sauce has slightly thickened. Press CANCEL and unplug the Instant Pot.
7. Remove bay leaves, taste, and season with additional salt and pepper, if desired. Serve over cooked rice, egg noodles, or mashed potatoes.

RECIPE NOTES

Blot the beef dry with paper towels before cubing and seasoning. Dry beef will sear better when it hits the oil.

For easy to slice bacon, place it in the freezer for 5 to 10 minutes while you prep the other ingredients.

Cook time doesn't include time it takes for the Instant Pot to come to pressure which should take about 10 minutes for this recipe.

Instant Pot Pot Roast

Juicy and tender instant pot pot roast and potatoes with gravy makes the perfect family-friendly dinner. This easy one pot dinner recipe will please even the picky eaters!

Ingredients

• 1 3-5 pound beef chuck roast see notes for instructions from frozen
• 1 tablespoon oil
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika optional
• 1 pound baby red potatoes
• 4 large carrots, chopped into large chunks see note for using baby carrots
• 1 large yellow onion, chopped
• 4 cups beef broth
• 2 tablespoons worcestershire sauce
• 1/4 cup water
• 2 tablespoons corn starch

Instructions

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1. Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides. 
2. Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned. 
3. Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position. 
4. When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid. 
5. Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste. 
6. Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired. 

Recipe Notes

1. If you'd like to use baby carrots, keep in mind that they will cook much faster than large chunks of whole carrots. To make sure they don't turn to mush, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add baby carrots to the pot and set the pot to pressure cook for 10 more minutes. 
2. The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step. 

The BEST Swedish Meatballs

I give this one five stars!  If you are planning to serve over egg noodles may be wise to 1-1/2 the sauce recipe:

Serves: 6

INGREDIENTS

• 1 pound ground beef
• ¼ cup panko bread crumbs
• 1 tablespoon parsley, chopped
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ cup onion, finely chopped
• ½ teaspoon Garlic Powder
• ⅛ teaspoon Pepper
• ½ teaspoon salt
• 1 egg
• 1 tbsp. olive oil

• 5 tbsp. butter
• 3 tbsp. flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Tablespoon Worcestershire sauce
• 1 tsp. Dijon mustard
• salt and pepper to taste

INSTRUCTIONS

1. In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
2. Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
3. Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.