Last night’s culinary creation combined one new recipe with two old ones I picked up while on the Whole30 for a tasty dinner with Latin flair.
These chimichurri chicken drumsticks are, according to Greatist
, one of Whole30 Co-founder Melissa Hartwig’s 11 favorite recipes
. When I cook chicken it’s usually breasts, but these drumsticks, after marinating in chimichurri and spending the last few minutes in the oven under the broiler, simply can’t be beat. I use the chimichurri recipe from the Whole30 book, then cook the drumsticks at 375 degrees for about 55 minutes. Sounds scrumptious, right? But wait… there’s more! I use the Whole30 ranch for dipping! Melissa (Hartwig, keep up!) drizzles it over her chicken, but I found that unless I dunk my ‘sticks, the dressing slides right off. These are full of flavor, but I recommend saving some chimichurri and recoating the chicken if you plan to heat up leftovers; after a day in the fridge, the sauce kind of soaked in.
The new recipe I incorporated was plantain chips. I found this
particular recipe on Pinterest. I tried two different seasoning combinations for comparison: salt and pepper and sweet and spicy. The recipe says to bake your thinly-sliced plantains at 400 degrees for 16 to 20 minutes, flipping them after eight. Since the chicken was in the oven, I used the toaster oven for these, and they took a little less time and a little more monitoring. After about 14 minutes, I had tasty chips as addictive as any you’d find in the store.
One plantain made about a serving and a half. Only problem is they did not store well. I kept them in a Tupperware container overnight and when I went to serve them tonight with my leftover chicken, they were no longer crisp or flavorful. I plan on making them again, but I’ll have to be hungry enough to eat a whole plaintain’s worth at once.
Overall, this was a meal I will make again. Even if Mom asks where the green vegetable was.
All hail the almighty spaghetti squash! Despite the fact that I needed a muscular man to help me slice open the massive fruit I picked out this time, I’m obsessed. And this recipe only added fuel to the fire of my obsession.
Other than the squash, you probably already have everything you need to make spaghetti squash pizza crust, which is GREAT. You’ll also need to gather your pizza toppings; I used Prego tomato sauce, a pizza cheese blend and chicken breast strips for protein.
Look how pretty it is!
I’m not going to post the entire recipe here because I think you all know how to click on a hyperlink, but I will offer a few tips/warnings.
- For me, two cups of squash made a crust that was roughly nine inches in diameter. If you want a foot-long (or foot-round) like the recipe claims to make, I recommend using more spaghettified squash.
- Do NOT forget to spray whatever material will be touching the crust. I used foil but failed to spray and ended up having to scrape each bite from the aluminum. It was still delicious!
- The aforementioned muscley man remembered to spray but still could not eat his pizza without a fork. I think the fall apart nature of the crust might have something to do with not straining the squash enough before combining it with the other ingredients. Make sure you get as much squash liquid out as possible.
Want to know a secret? This slice of pizza has a layer of aluminum foil stuck to the bottom of it.