Roasted Chicken Drumsticks

I haven't been cooking anything new lately. I am uninspired to cook. Both of my babies are teething...Stephanie has been struggling with her molars and Evita with her first teeth. So for the past week they have been waking up crying from the pain. Never at the same time, though. One wakes up crying and once she has fallen back asleep and I think that it's safe to drift off into dreamland the other one wakes up crying. There isn't enough make up in the world right now to cover up the dark circles under my eyes.

I'm almost embarrassed to post this "recipe" for roasted chicken drumsticks since it's not really a recipe at all. I took my crappy pictures of the food but was just going to delete them when I received a text from Alberto the next morning praising my chicken. I won't tell him my secret but I will share it with you.

I was dreading cooking the chicken because I didn't know what I was going to do with it. I wanted something different than the usual salt, pepper, garlic, oregano & lemon. I opened the refrigerator door to get the chicken out when I saw this...



...and I knew what I was going to do.

Since this isn't a recipe I can't post how much of this or that I used but I will share what I did.

Preheat your oven to 350.

Place chicken in baking dish and pour about 1/2 cup to a cup of dressing over chicken.



I didn't marinate it this time but I plan to next time to see if it makes a difference in the flavor. I ended up sprinkling a bit of salt & pepper on top because I love flavorful skin.

Cover with aluminum foil and bake for about 1 hour. Remove foil and bake for another 10-15 minutes to brown.



I served it with white rice and sauteed zucchini & onion. I had intended on adding a can of diced tomatoes to the zucchini but realized that I didn't have any. On a whim I added some of the salad dressing and it turned out great.

Cheesy Chicken & Salsa Skillet

My BFF Cecilia sent me this recipe from kraftrecipes.com. It looked so yummy and easy that I had to give it a try.



Cheesy Chicken & Salsa Skillet

What You Need!

2 cups multi-grain penne pasta, uncooked

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1-1/4 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1 cup frozen corn, thawed

1 large green pepper, cut into short thin strips

1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese

Make It!

COOK pasta as directed on package.

MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.

DRAIN pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

My verdict: We all really liked it. I added the cheese as I was serving each plate. The picture above is of my cold leftovers so the cheese that I added didn't melt. I'm looking forward to having it for lunch!