Vegetarian Butternut Squash and Beer Chili with Optional Ground Turkey

I realize that I love chili perhaps more than your average vegetarian.  No, I don't put meat in mine, but seriously there is just something about a big, hot bowl of chili, maybe with some rice and sour cream and cheese.  I've made vegan chili and crockpot black bean and quinoa chili, and one more recipe coming up to still share, and frankly never met a meatless chili I didn't love.  I was pretty excited when I found this recipe, which was a little different from the others due to the addition of butternut squash and beer.  Um, yes please.

This chili has a lot of flavor going on - more than your average chili.  I have now made two chilis from this same blog, and both of them have more than your average chili powder.  It gives it a super rich chili flavor, if that makes sense.  Then of course, there's the slightly sweet squash tossed into the mix.  Plus there's carrot, bell pepper, and pinto beans, and as for the spices?  Get ready: garlic, chili powder, cumin, oregano, and my secret obsession, smoked paprika.  Plus beer.  Are you drooling yet?

Mark and I both loved this chili and devoured it for dinner.  Then we both ate it for lunch until it was gone!  We loved sprinkling some cheddar cheese on top, and I stirred some sour cream into mine.  Mmmmm.

Oh, and here is the coolest part.  This is from my new favorite blog, Kitchen Treaty.  I've told you about her before.  She is a vegetarian who married a carnivore, so she has a section on her blog called One Meal, Two Ways.  She tells you at what point in your dish's cooking you should split the food in half, add meat to one half, and keep the other vegetarian.  Genius!  The funny thing is, even though I have made a few of her recipes, every time I get ready to toss meat into Mark's half, he tells me not to bother!  I think he is secretly a vegetarian too :)  So this chili has the option of adding ground turkey to all or half of the dish.  Use that information as you wish; I'm telling you it doesn't need meat, but the carnivores of the world may disagree.  The beauty of this recipe is that it's up to you to meat it up or not!

Recipe:

vegetarian butternut squash and beer chili
from Kitchen Treaty
serves 6

Ingredients:
1 tablespoon olive oil
1 cup diced yellow onion (about 1 small onion)
1 tablespoon diced garlic (about 2 large cloves)
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
3 cups diced butternut squash
1 cup diced red bell pepper (about 1/2 large pepper)
1 cup grated carrot (about 2 medium carrots)
4 cups (or 2 15-ounce cans) cooked pinto beans, drained
1 (14.5-ounce) cans diced tomatoes
1 cup American lager, blonde, or IPA beer
more kosher salt and freshly ground black pepper to taste
if adding ground turkey to half (optional):
2 teaspoons olive oil
1/2 pound ground turkey
pinch kosher salt
if adding ground turkey to all (optional):
1 pound ground turkey
2 - 3 teaspoons olive oil
pinch kosher salt

Instructions:

1) In a large saucepan over medium heat, add the olive oil and sauté the onion until translucent and soft, about 5 minutes.  Add the garlic and spices (chili powder cumin, oregano, and smoked paprika) and stir for another minute.  Add the remaining ingredients - butternut squash, red pepper, carrots, beans, tomatoes, and beer- and, keeping the pan on medium heat, bring to a boil.  Reduce heat to medium-low and cook, partially covered, until squash is fork-tender, about 30 minutes.

2) If adding turkey, brown in a medium saucepan over medium heat with olive oil and pinch of salt until cooked through, about 10 minutes.  If only including turkey in half, remove about 2 1/2 cups of the chili from the vegetarian batch and add it to the turkey.  Stir and simmer for about 10 minutes.  If including turkey n all, you can just pour the browned turkey in with the chili and the end of the process, or you can add it when you add the squash and other ingredients.

3) Taste and add additional salt and pepper if desired.  Serve with shredded monterey jack cheese, sour cream, and diced avocado for topping.  You can also serve it over rice.

Oatmeal Creme Pies

These oatmeal creme pies were Kenzie's idea, and they were a great one.  I made them the day that Tuck and Linda came to visit as a dessert for the non-diabetics.  I was having trouble coming up with something, as I often do, so Kenz narrowed it down for me and begged for oatmeal creme pies.  I was intrigued by the thought of them so I gave them a shot.  And good thing I did, because people went wild for them.

The cookies are soft, buttery oatmeal cookies that frankly were pretty great on their own: spiced with cinnamon, cloves and molasses, they hardly need to be turned into pies.  And yet, they do.  The creme filling is nothing like I've ever made before.  I expected marshmallow or something, but it's butter-based, with powdered sugar (much like frosting, but then it's rich-ed up by heavy cream).

And then of course, you sandwich two cookies together with plenty of the filling. These oatmeal creme pies are pretty amazing.  They're over-the-top rich and filling - I could only eat half, but then again everyone else was devouring them.  Sam dubbed them among the best dessert I ever made.  There were no leftovers.  I'd say that's a successful dessert!

Even Walter wanted a bite!

For those of you interested in perhaps trying these out for a non-traditional Thanksgiving dessert, the good news is that you can bake the cookies early.  I baked them the night before, and then made the filling and sandwiched them that morning.  They were perfect, so it is possible to get these started early!

Recipe:

oatmeal creme pies
from Sally's Baking Addiction
yields 14 - 15 sandwiches

Ingredients:
for cookies:
1 1/4 cups unsalted butter, softened to room temperature
1 cup dark brown sugar
1/2 granulated sugar
1 large egg
2 teaspoons vanilla extract
1 tablespoon dark molasses
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 cups uncooked quick cooking oats (not whole-rolled oats)
for creme filling:
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3 cups powdered sugar
3 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
pinch of salt, as needed

Instructions:
1) Preheat oven to 375 degrees.  Line a large cookie sheet with parchment paper or silicone baking mat.  Set aside.

2) With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy.  Add egg, vanilla, and molasses, scraping down the sides as needed.  Set aside.

3) In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves.  Whisk it all around.  Add the quick oats and combine.

4) With the mixer running on low, slowly add the dry ingredients to wet ingredients.  The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer.  Drop dough with a large cookie scoop or make sure that each ball of dough is 2 tablespoons in measurement.  Cookies will spread in the oven, so drop each ball of dough 2 inches apart.

5) Bake for 10 minutes, until cookies are lightly golden around the edges.  Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.

6) Make filling: with a stand or handheld mixer, beat butter for about 1 minute until creamy.  Add the powdered sugar and mix on medium speed for 1 - 2 minutes.  Pour in heavy cream and vanilla extract.  Mix on high for 3 - 4 minutes until fluffy.  Taste and add a pinch or two of salt, as needed.  If filling is way too thick, add a couple more teaspoons of heavy cream.  Spread 1.5 tablespoons of cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.

7) Cookies stay fresh and soft with creme filling at room temperature for 2 days in an airtight container.  After that, store in the refrigerator to keep the creme center fresh.  These are best eaten within 2 days.

Spaghetti and Meatballs

I was pretty depressed when this was Rachael's request for dinner when Tuck and Linda were coming to visit last month: spaghetti and meatballs.  Made from real meat.  I suggested lentil balls or beet balls, but no one was having it.  I was going to be touching meat and there was nothing I could do to sway them.  Rach claimed that she deserved the spaghetti and meatballs - her favorite meal - because she had just started her new job and was (and still is) feeling overwhelmed.  So hey, if I can don a pair of gloves and roll some meat into balls to cheer her up, I'll do it.

Now this is what I learned that morning.  It is seriously hard to get your house and a meal ready for a get-together by yourself.  Mark was at work, and I am not used to living in a house with less than 4 able-bodied women all bustling around the house!  I was running around like a crazy person and by the time Tuck and Linda arrived, my hair was wet and my floor was dirty.  Oh well.  I guess the food had better be good!

And, good it was.  Everyone told me that my meatballs were good.  Obviously I just ate spaghetti and eggplant parm, but Nick even whispered that my meatballs are better than Kenzie's.  Shhhhh, don't tell her that.  She's kind of known as the meatball queen.  And frankly, I'd like to let her keep that title.  While I am glad that people liked them, I was less than thrilled when I was making them.  Even the sauce kind of freaked me out, because you cook the meatballs in it.  Let's face it: I've seen Kenzie bake meatballs.  I know what comes out of them.  And so I know that's in the sauce.  Of course, my family claimed that's probably what made it taste so great, but hey, I'll stick with my eggplant.

With that said, if you want a good recipe for meatballs - or frankly anything meat-related - go to the Pioneer Woman.  She has never led me astray in the meat department.  Plus she has basset hounds.

Recipe:

spaghetti and meatballs
from The Pioneer Woman 
serves 8

Ingredients:
for meatballs:
3/4 pound ground beef
3/4 pound ground pork
3 cloves garlic, minced
3/4 cup fine bread crumbs
2 whole eggs
3/4 cup freshly grated parmesan
1/4 cup flat-leaf parsley, minced
1/4 teaspoon salt
freshly ground black pepper
splash of milk
1/2 cup olive oil

for sauce:
1 whole yellow onion, diced
3 cloves garlic, minced
1 (28-ounce) can whole tomatoes
1 can crushed tomatoes
1/2 cup red or white wine (optional; I left it out)
1/4 teaspoon salt
1 teaspoon sugar
freshly ground black pepper
8 whole fresh basil leaves, chiffonade

2 pounds spaghetti, cooked al dente

Instructions:

1) To make the meatballs, combine the meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, and a splash of milk in a mixing bowl.  Mix together well with hands.  Roll into 25 1 1/2-inch balls and place on a  cookie sheet.  Place cookie sheet into the freezer for 5 - 10 minutes to firm up.

2) To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat.  Add meatballs 8 at a time, turning to brown.  Remove and drain on a paper towel after each batch.  Set meatballs aside.

3) In the same pot, add onions and garlic and cook for a few minutes, or until translucent.  Pour in whole tomatoes, crushed tomatoes, and wine if using.  Add salt, pepper, sugar, and parsley.  Stir to combine and cook over medium heat for 20 minutes.

4) Add meatballs to pot and stir in gently.  Reduce heat to a simmer and cook for 30 minutes, stirring very gently a couple of times during the simmer.

5) Just before serving, stir in basil if using.  Serve over cooked spaghetti.  Sprinkle with extra Parmesan.

Chocolate Marshmallow Cookies

I was really torn on whether or not to share this recipe.  At first I was adamant that it should be considered a failure and not blogged about.  But then when people started surprising me with compliments and asking for the recipe, I figured I had to get over my anger and just share the recipe, sob story and all.

The idea is simple but great: chocolate cookies, stuffed with pieces of marshmallow!  Genius.  The cookies themselves are chocolatey with a touch of salt (is that not the best combination?).  They are soft and chewy but have a crunch from a roll in sugar before baking.  Then you bite into one and you get surprised by a soft, gooey bite of marshmallow!

Except... there were no surprises in my cookies.  Because every single one split open and the marshmallow exploded out of it.  I will be honest, I had a total hissy fit about it.  I may or may not have thrown my spatula.  But calm, level-headed Mark came to my rescue, scraped up my exploded cookies, and put them in my Tupperware.  You see, my plan was to bake these for the paint night that was being held at my mom's.  Everyone was bringing something, and I confidently assumed I'd be bringing wonderful cookies.  And then my cookies exploded and I threw my spatula.  but, with nothing else to bring, I brought them anyway.

I wasn't going to paint... I announced I would stick with culinary arts - but I went to hang out with everyone. I sadly threw my box of cookies on the counter and the pretended not to have known who brought them.  But then something amazing happened.  Betsy said they were the best thing at the party and asked for the recipe.  People started eating them and not caring that they were ugly and surprise-less.  The craziest part happened when I came home, and the hunks that had been too misshapen to eat had been eaten by Mark, Nick and Ross, who were here having a guy's night.

So here's the deal.  These cookies did not work out for me and I don't know why.  Did I made the dough balls to small?  Too thin?  That's my best guess.  If you try these out, make the dough around the marshmallow really thick so it would have to really work to explode out!  And don't overcook them; pull them out right before you think they are done.  That's what I did, and the consistency was perfect (albeit exploded).  Regardless of how they looked, I can't deny that they were tasty.  If you try these out, please let me know!  I'm dying to hear if it's possible to keep the marshmallow hidden in there!

Recipe:

chocolate marshmallow cookies
from NoBiggie

Ingredients:
5 marshmallows cut into thirds
2/3 cup cocoa powder
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar (plus 1/2 cup for rolling)
1 cup Crisco
1/2 cup brown sugar, firmly packed
2 unbeaten eggs
1 teaspoon vanilla

Instructions:

1) Preheat the oven to 400 degrees.  Cut marshmallows in thirds using scissors and place in freezer while preparing cookie dough.

2) Measure and sift together the flour, cocoa powder, baking soda and salt.

3) In a separate bowl, cream together the sugar, brown sugar and Crisco.

4) Blend into the sugar bowl the 2 unbeaten eggs and vanilla.  Beat together well.  Stir in the dry ingredients.

5) Roll dough around each marshmallow third, sealing it in a small ball.  Roll each ball in sugar and place on a cookie sheet about 1 1/2 inches apart.

6) Bake for 4 1/2 to 5 minutes - it is better to undercook them than to overcook them.  Set out on racks to cool.  These cookies freeze very well.

Smoky Delicata Squash and Black Bean Baked Quesadillas

You know what's weird?  I swear every time I learn a new word, all of a sudden I hear it in every day.  Has that happened to you?  I remember this happening in high school with the word enamored.  Suddenly everyone was enamored with everything and the word popped up in every conversation.  Maybe it's just that, once you learn the word's definition, you notice it more often, but I swear most of these words have been hiding out until I learn them, and then they bombard me to make up for last time.

The same goes with ingredients.  Until this fall, I had never heard of delicata squash, and I definitely have never seen one at the store.  Kenzie gave me two delicate squash from someone's garden a month or so back.  I was interested but not quite sure what to do with them.  Then, lo and behold: my new favorite blog (more on this amazing plethora of great recipes later) posted a recipe for smoky delicata squash and black bean baked quesadillas.  Okay then: it was a sign from the god of new words/ingredients.  It got added to the dinner menu immediately.

Let's talk some more about delicata squash.  They are slightly sweet, and very tender, and can truly be the shining star in any dish because they take up the flavors of the foods you cook them with.  Plus, you can just slice them up, skin and all.  The skin is soft and thin and you can eat it without hardly noticing it's there.  Oh, and can we talk about how pretty this squash is?  I mean, we all love the butternut, but let's face it, it's not the most beautiful thing there is (not to mention how terrible it is to peel and cut).  This little gem looks like it was painted with stripes.  And it's so easy to prepare!  Slice the squash in half, scoop out the seeds, and cut it into little half moons.  No peeling, hacking, nearly cutting off your fingers/hands.

Then comes the step that makes your whole house smell amazing.  The squash slices get sautéed with brown sugar, cumin, chili powder, and the magic ingredient, smoked paprika.  They get this lovely red color and smell smoky and spicy and absolutely incredible.  If you aren't a quesadilla kind of person, just stop at this point and enjoy the best squash side dish you ever had.  I'm serious.  I have one squash left and am seriously considering just making the spiced squash slices and calling it a day.

That's not to say more amazing things aren't about the happen (I hate double negatives, sorry).  The quesadillas are filled with the squash, sautéed onions, black beans, and pepper jack cheese, and then baked to a melty, hot, amazing perfection.  Serve with some sour cream and expect everyone (except Nick) to be thrilled.  Mark ate more quesadillas than I thought was humanly possible, and my mom and Kenzie were excited about them as well.  Mom agreed that she didn't even miss meat because there was so much flavor.   I ate the leftovers at work (although there weren't many left), not even caring that microwaving them makes them mushy and not the crunchy beauties they are when they come out of the oven (they reheat perfectly in a toaster oven, but alas, all I have at work is a microwave).

The bottom line?  I am enamored with delicata squash.  Get it?

Recipe:

smoky delicata squash and black bean baked quesadillas
from Kitchen Treaty
yield 6 quesadillas

Ingredients:
2 tablespoons olive oil, divided
1 small yellow onion, halved and sliced thin
1 delicata squash, halved, seeds removed, and cut into 1/4-inch thick C shapes
1/3 cup water
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 10-inch flour tortillas
1 cup cooked black beans (or about 1/2 of a 15-ounce can, drained and rinsed)
4 ounces pepper jack cheese, sliced thin
assorted toppings for serving, such as sour cream, Greek yogurt, fresh cilantro, salsa, pico de gallon sliced tomato, and/or sliced avocado

Instructions:

1) Preheat oven to 375 degrees.  Set out two rimmed baking sheets.

2) Drizzle 1 tablespoon olive oil into a large sauté pan over medium-high heat.  When hot, add the onions.  Saute, stirring occasionally, until tender and browned here and there, about 5 minutes.  Remove onions from pan and return pan to the burner.

3) Reduce heat to medium and immediately add the remaining 1 tablespoon olive oil and the squash.  Cook, stirring occasionally, until most of the squash pieces have been seared golden brown on at least one side and are beginning to soften, about 5 minutes.  Reduce heat to medium-low and add water, brown sugar, cumin, smoked paprika, chili powder, salt, and pepper.  Stir gently to distribute water and spices and continue to sauté, stirring occasionally, until the water coke off, about 3 minutes.  Remove from heat.

4) Place a flour tortilla on your prep surface and add 1/6 of the toppings to the bottom half of the tortilla, in a single layer.  Start with the squash, then scatter about 3 tablespoons of black beans, then add some onions and finally 3 - 4 slices of the pepper jack cheese.  Fold tortilla over to form a half-moon shape  and carefully transfer to a baking sheet.  Repeat with remaining tortillas.  Make sure the quesadillas sit in a single layer on the baking sheets.  You can brush the quesadillas with olive oil at this point to help them bake up a little more crisp and golden; I didn't, and they were still crisped.\

5) Bake until the cheese has melted and the tortilla is golden brown and crisp in spots.  Using a pizza cutter, cut each quesadilla into thirds.  Transfer to plates and serve with assorted toppings, if desired.

Caramel Apple Upside Down Cake

I will be honest: I am not 100% sure that I am sharing the right recipe today.  I've explained before that I have a wonky, disorganized way of keeping track of the recipes I have to blog.  I take pictures on my phone of everything, and that's how I know what is next.  I keep the recipes open on my iPad or laptop, pinning things when I can, so I don't lose them.  But then there are the times when someone closes all my websites down to open Craigslist (ahem NICK) or fantasy football (ahem MARK).

To be fair, neither of them are to blame today.  I made this recipe one night at my mom's house and used her iPad to find it.  They had gone apple picking and had an overabundance of them.  Somehow I stumbled upon a caramel apple upside down cake, and I was intrigued.

Unfortunately, the next time I peeked at Mom's iPad, the recipe was gone, so I have spent way too much time this morning trying to search it out.  I'm about 75% sure that this is the one, but the good news is, most of the recipes I have found seem pretty similar, so even if this isn't it, you should be fairly safe trying it out!

Now to the cake itself: my family loved it!  Mom said it was one of my best cakes.  I actually ended up taking it out of the oven and then heading home - can't remember why, but I was somehow in a rush and didn't have time to eat it.  But my mom, sisters, and Cathleen were there and ate it quite happily.  The cake is moist and fluffy and topped with homemade caramel and sliced apples.  The scary part is that, being an upside down cake, you pour the caramel and layer the apples on the bottom of the pan (I also added a few chopped walnuts for Mom's benefit), and then pour the batter on top and bake it.  Then you have to flip it upside down when it comes out of the oven.  I was petrified that something bad would happen - it would spread out everywhere, or stick in the pan, or something... but it came out perfectly.  Not only is it tasty, it's beautiful and impressive.

And now I'm off to be on good wife duty.  There are few things as panic-inducing as a vomiting husband 2 hours before you're supposed to head to a wedding.  Ugh.

Recipe:

caramel apple upside down cake
from The Recipe Critic (I think!)
serves 8

Ingredients:
3/4 cup butter, divided
2/3 cup packed brown sugar
1 teaspoon ground cinnamon, divided
2 medium apples, peeled, cut into 1/2-inch wedges
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup milk

Instructions:

1) Preheat oven to 325 degrees.  Spray a 9-inch round pan with cooking spray.  Set aside.

2) In a medium saucepan, melt 1/4 cup butter over medium heat until melted.  Add the brown sugar.  Bring it to a boil and remove from heat.  Stir in 1/4 teaspoon of cinnamon.  Pour into the bottom of the greased pan.  Arrange the apples over the brown sugar.

3) In a medium sized bowl, whisk together the flour, baking powder, 1/2 teaspoon cinnamon, and salt.  Set aside.

4) In a large bowl or mixer, beat together 1 cup sugar and 1/2 cup butter on medium speed until fluffy.  Add in eggs and vanilla.

5) beat in flour mixture alternating with the milk until smooth.  Pour batter over the apples and spread evenly.

6) Bake 55 - 60 minutes or until toothpick comes out clean.  Cool on a wire rack for 15 minutes.

7) Run knife along the edges of the cake and flip upside down on a pan.  Serve warm with whipped cream on top.

Pre-flip!

Honey Soy Chicken Drumsticks

Yes, you're reading the title right.  Chicken.  Drumsticks.  (And honey and soy, but you probably weren't so shocked about that).  Yup, I made chicken.  Believe it or not, I made these honey soy chicken drumsticks twice.  Once during some sort of sporting event mini-party here, and once for my mom's surprise birthday party.

I am not sure what got into me there.  I saw the recipe on Pinterest and for some reason decided to try it.  Chicken is one of the meats that I never ever make.  I absolutely would rather do anything on earth than touch raw chicken (which is ironic these days because back when I ate meat, chicken was the one I liked the most).  I have been trying to be a good little housewife and make Mark some meat every now and then, but never was it chicken... until this.

I still don't know why I suddenly decided to try it out.  I think I noticed that drumsticks don't involve any cutting.  It's the cutting of chicken that gets me, so this was far less heinous that chicken breasts.  As far as meat goes, this is quick an mostly painless (yes, I wore gloves, but there was minimal touching). And I also love anything with sesame oil - not that I was going to try these, but still.  Sesame oil plus honey plus soy sauce?!  And fresh garlic and ginger?  Meat or not, I had to try it.

The first time I made them, they were all eaten up quickly by my carnivores.  When they were so successful, I added them to Mom's surprise party menu.  That time, Nick and Kenzie went to BJ's for me and bought some other cut of chicken... it was wings with some other part attached to them?  You can tell I'm not up on my chicken cut lingo... anyway, Nick had to cut the wings from the other part, and I cooked them all up the same way and they came out fine.  I guess my point is that you could probably use a different chicken part if drumsticks weren't your thing.

How are they?  No idea. But I can tell you that everyone loves them and they get devoured pretty quickly.  Plus even I have to admit that they're pretty with that deep caramel brown color.  Flavor-wise, no idea, but I am more than happy to let my friends and family eat the chicken for me.  As for me, I am planning a honey soy tofu... anyone want in on that?

Recipe:

honey soy chicken drumsticks
from Jo Cooks
serves 4

Ingredients:
2 to 3 pounds chicken drumsticks, bone in, with skin
2 tablespoons olive oil
1 tablespoon sesame seed oil
5 tablespoons honey
1/4 cup soy sauce
1 teaspoon minced garlic, or about 3 garlic cloves
1 teaspoon freshly grated ginger (or 1/2 teaspoon ginger powder)
salt and pepper to taste
parsley for garnish

Instructions:

1) In a shallow 4.8 quart baking dish about 2 inches deep, whisk all the ingredients together, excluding the chicken.  Add chicken and toss, making sure each piece is coated with the marinade.

2) Cover with plastic wrap and marinate for a couple hours or overnight.

3) Preheat oven to 375 degrees.  Remove plastic wrap and bake the drumsticks for about am hour, turning them over halfway through.