Dinner List 9

Barbecue Chicken Drumsticks with Coleslaw
For the Chicken:
8-10 chicken drumsticks (about 2-2 1/2 pounds)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup barbecue sauce (store-bought or homemade)

For the Coleslaw:
1 (14 oz) bag shredded coleslaw mix (cabbage and carrots)
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
Optional: 1/2 teaspoon celery seed (but highly recommended)

To make: Preheat the oven to 400°F. Line a baking sheet with foil for easy cleanup. In a large bowl, toss the chicken drumsticks with olive oil, garlic powder, onion powder, salt, and pepper until evenly coated. Arrange the seasoned drumsticks in a single layer on the prepared baking sheet. Bake for 25 minutes. Remove the baking sheet from the oven. Brush or spoon about half of the barbecue sauce over the drumsticks, ensuring they are well coated. Return to the oven and bake for another 15-20 minutes, or until the internal temperature of the chicken reaches 165°F and the skin is nicely browned and slightly crispy.

Prepare Coleslaw: while the chicken bakes, prepare the coleslaw. In a medium bowl, whisk together mayonnaise, apple cider vinegar, sugar, celery seed (if using), salt, and pepper until smooth. Add the shredded coleslaw mix to the dressing and toss until thoroughly coated. Cover and refrigerate until ready to serve.

Let the chicken rest for a few minutes before serving. Serve hot with the chilled coleslaw on the side.


Spaghetti Carbonara
12 ounces spaghetti (or bucatini)
6 slices thick-cut bacon, diced (about 4-5 oz)
2 large eggs
2 large egg yolks
1/2 cup grated Pecorino Romano cheese (or Parmesan cheese), plus more for serving
1/2 teaspoon freshly ground black pepper, plus more for serving
Salt for pasta water

To make: bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. While the pasta cooks, heat a large skillet (preferably non-stick) over medium heat. Add the diced bacon and cook, stirring occasionally, until crispy. This will take about 8-10 minutes. Remove the crispy bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1-2 tablespoons of bacon fat in the skillet; discard any excess. In a medium bowl, whisk together the whole eggs, egg yolks, grated Pecorino Romano (or Parmesan) cheese, and black pepper until well combined and creamy. Drain the cooked spaghetti (do not rinse!) and immediately add it to the skillet with the warm bacon fat. Toss to coat the pasta. Remove the skillet from the heat. Slowly pour the egg and cheese mixture over the hot pasta, tossing vigorously and continuously with tongs. As you toss, gradually add about 1/2 cup of the reserved hot pasta water, a tablespoon at a time, until a creamy sauce forms and coats the pasta. The heat from the pasta will cook the eggs just enough to create a silky sauce without scrambling them. Stir in most of the crispy bacon, reserving a little for garnish. Garnish with extra black pepper, more grated cheese, and the reserved crispy bacon.

Chicken Parmesan Bake
1 1/2 pounds boneless, skinless chicken breasts (about 3-4 breasts), pounded to 1/2-inch thickness
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 (24 oz) jar marinara sauce (or homemade)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (plain or Italian seasoned)
Optional for garnishing: 2 tablespoons chopped fresh parsley

To make: Preheat the oven to 400°F. Lightly grease a 9x13 inch baking dish. Season both sides of the pounded chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, just until lightly golden. This step adds flavor and helps prevent the chicken from drying out, but can be skipped if you’re short on time. Pour about 1/2 cup of marinara sauce into the bottom of the prepared baking dish and spread evenly. Arrange the seared (or raw) chicken breasts over the sauce. Spoon the remaining marinara sauce over the chicken breasts, ensuring they are well covered. In a small bowl, combine the shredded mozzarella cheese, grated Parmesan cheese, and breadcrumbs. Sprinkle this mixture evenly over the sauced chicken. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the cheese is melted, bubbly, and lightly golden. Remove from the oven and let rest for a few minutes. Garnish with fresh parsley if desired.

Shrimp and Grits
For the Grits:
4 cups water (or chicken broth for more flavor)
1 teaspoon salt
1 cup quick-cooking grits (not instant)
2 tablespoons butter or margarine
Optional: 1/2 cup shredded cheddar cheese

For the Shrimp:
6 slices bacon, diced
1 tablespoon olive oil (if needed)
1 pound medium shrimp, peeled and deveined (frozen is fine, thaw first)
1/2 medium onion, chopped
1 bell pepper (any color), chopped
2 cloves garlic, minced
1/2 cup chicken broth
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and black pepper to taste
Optional: 1 (14.5 oz) can diced tomatoes, undrained (for a saucier dish)
Optional for garnish: 2 tablespoons chopped fresh parsley or green onions

To make: in a medium saucepan, bring water (or broth) and salt to a boil. Slowly whisk in the grits, reducing heat to low. Cover and simmer, stirring occasionally, for 5-7 minutes, or until the grits are creamy and tender. Stir in butter or margarine and cheddar cheese (if using) until melted. Keep warm, covered. While grits cook, heat a large skillet over medium heat. Add diced bacon and cook until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1-2 tablespoons of bacon fat in the skillet. If needed, add 1 tablespoon olive oil to the skillet with the bacon fat. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Add the peeled and deveined shrimp to the skillet. Cook for 2-3 minutes, stirring occasionally, until the shrimp just turn pink and opaque. Do not overcook. Stir in the diced tomatoes (if using), chicken broth, smoked paprika, and cayenne pepper (if using). Bring to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld and the sauce to slightly reduce. Season the shrimp mixture with salt and black pepper to taste. Stir in most of the crispy bacon, reserving some for garnish. Ladle warm grits into bowls. Spoon the shrimp and sauce mixture over the grits. Garnish with reserved crispy bacon and fresh parsley or green onions (if using.)

Chicken Fajitas
1 1/2 pounds boneless, skinless chicken breasts or thighs, sliced into thin strips
1 tablespoon olive oil
1 large onion, sliced
2 bell peppers (any color), sliced

For the Fajita Seasoning (or use 2 tablespoons store-bought fajita seasoning):
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8-10 small flour tortillas
Optional: 1/4 teaspoon cayenne pepper (for heat)
Optional toppings: salsa, sour cream, shredded cheese, lime wedges, chopped cilantro

To make: in a small bowl, whisk together all the fajita seasoning ingredients (chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper). Place the sliced chicken in a medium bowl. Sprinkle about half of the fajita seasoning over the chicken and toss to coat evenly. Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned chicken strips in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 3-5 minutes per side, until browned and cooked through. Remove chicken from the skillet and set aside. Add the sliced onion and bell peppers to the same skillet (add a little more oil if needed). Sprinkle the remaining fajita seasoning over the vegetables. Cook, stirring frequently, for 5-7 minutes, until the vegetables are tender-crisp and slightly charred. Return the cooked chicken to the skillet with the vegetables. Toss everything together to combine and heat through for 1-2 minutes. While the chicken and veggies are cooking, warm the tortillas according to package directions (microwave, oven, or directly on a dry skillet.) Serve the hot chicken and vegetable mixture immediately with warm tortillas and your favorite toppings.

💗 Jo