COUNTDOWN
-Prepare chicken ingredients.
-Make chicken.
-While chicken cooks, make salad.
WINE AND BEER
Fred Tasker’s wine suggestion: Linda is getting so spicy here that I throw up my hands and suggest ice-cold beer.
Evan Benn’s beer suggestion: Good call, Fred. The heat of this dish calls for a thirst-quenching, well-chilled Yuengling Lager from Pennsylvania.
SHOPPING LIST
To buy: 8 skinless chicken drumsticks (with bone about 3 ounces each), 1 small can tomato paste, 1 container strawberries, 1 container blueberries, 1 package washed, ready-to-eat lettuce, 1 bottle cayenne pepper, 1 small bottle honey and 1 bottle reduced-fat blue cheese dressing.
Staples: Canola oil, garlic and distilled white vinegar.
Add a tangy, cool salad topped with blue cheese dressing to balance the heat of these fiery Buffalo-style chicken legs. The heat level is up to you. The recipe calls for 1 tablespoon of tomato paste. Freeze extra for another recipe.
Buffalo Chicken Legs
Serves: 2
1/2 teaspoon cayenne pepper (more if you like it really hot)
2 tablespoons honey
2 tablespoons distilled white vinegar
2 tablespoons tomato paste
2 cloves garlic, crushed
1 tablespoon canola oil
8 skinless chicken drumsticks
Mix cayenne, honey, vinegar, tomato paste and garlic together to form a smooth sauce; set aside. Heat oil in a nonstick skillet over medium-high heat. Add the chicken and brown for 5 minutes, turn and brown 5 more minutes. Season with salt and pepper to taste. Reduce heat to low and add sauce to the skillet, stir to coat chicken. Cover and cook 5 minutes, until the chicken is cooked through. Divide chicken among two plates, spooning extra pan sauce over the drumsticks.
Per serving: 350 calories (36 percent from fat), 14 grams fat (2.4 gram saturated, 6.8 grams monounsaturated), 162 milligrams cholesterol, 34.4 grams protein, 21.7 grams carbohydrates, 0.9 grams fiber, 174 milligrams sodium.
Blue Cheese Salad
Serves: 2
4 cups washed, ready-to-eat lettuce
1 cup strawberries, washed, hulled and cut in half
1 cup blueberries, washed
2 tablespoons reduced-fat blue cheese dressing
Divide lettuce between two plates. Add strawberries and blueberries. Drizzle with blue cheese dressing to make a red, white and blue pattern.
Per serving: 98 calories (17 percent from fat), 1.8 grams fat (0.5 grams saturated, 0.4 grams monounsaturated), no cholesterol, 3 grams protein, 20.1 grams carbohydrates, 5.5 grams fiber, 150 milligrams sodium.
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