Getting It Done Dinner - Life in a Post Mega Millions World
True confession: I haven’t got five minutes to run to the store, sort out a menu and cook dinner later. I have a writing deadline, doctor’s appointments and tons of tasks to get after today.
I’m also trying to survive the deep depression that came as soon as I realized I don’t live in South Carolina, and do not have the winning Mega Million ticket.
So, on days like these I tend to throw food together fast in the morning, so I can save time when making dinner later in the day. It also keeps me from unfortunate take-out choices, made by laziness and lack of time. Hello, Ho Wan Delivery. I’m talking to you, Sesame Chicken.
Today’s menu is quick. It’s Chili Rubbed Drumsticks, Red & White Slaw and Blistered Green Beans. This is delicious, easy, and the longer it sits, the better it tastes. Actually, it tastes like I had time. I won’t tell if you don’t.
Chili Rubbed Chicken Drumsticks
¼ cup Olive Oil
Two tablespoons Chili Powder
1/2 tablespoon Onion Powder
1 teaspoon kosher Salt
½ teaspoon Black Pepper
Add all items to a single sealable plastic bag or use a bowl with a cover. Simply toss the chicken in the oil and spices until coated. Keep in refrigerator until you are ready to cook, either later in the day or after 45 minutes of marinating time. Would you like to do this step the night before? If I was thinking straight, I would have!
Arrange on a foil lined sheet pan, or baking dish, and place in a 425-degree oven. The legs should be done in 35-45 minutes, depending on the size of the chicken legs, or until the internal temperature is 180 degrees. I tend to cook it a bit longer for crispness, but that choice is yours.
Red & White Slaw
This is a typical veggie slaw that has Apple, Radishes & Radicchio featured for a little punch up. I slice everything with my sharp, chef’s knife but if you prefer to use your food processor, please do. The dressing is slightly sweet, which balances the sharpness of the radicchio and radish.
Half a small Cabbage or three cups shredded Cabbage
One halved and cored, thinly sliced Apple (use the whole Apple, thinly slice each half).
One small shredded Radicchio
Six to Eight thinly sliced Radishes
Slice and shred all ingredients and add into a mixing bowl. Toss with dressing and refrigerate for an hour before serving.
Red & White Slaw Dressing
Three tablespoons Olive Oil
Three tablespoons Soy Sauce
½ cup of Tahini Sauce
¼ cup of Honey
¼ cup of Rice Wine Vinegar
Salt and Pepper to taste
Whisk to combine and pour over slaw. This is a very light dressing, and while it doesn’t look obvious on the slaw, the flavors are big and are there! Toss before serving. I’m not against adding toasted sesame seeds on top of each serving.
Blistered Green Beans
All you need is a screaming hot skillet, and five minutes of your time. I made this with a pound of green beans, but you can double and triple this recipe for a crowd.
2 tablespoons of Oil
3 to 4 minced Garlic Cloves
1 pound of Green Beans cleaned and trimmed
Salt and Pepper to taste.
Pan hot? Really hot? Good. Add the oil, and when it starts to “shimmer” in the pan, add the Garlic. Stir to coat with the oil, then add the Green Beans immediately. Stir once, spreading the Beans evenly over the skillet. The more Bean that touches the bottom of the pan, the better the sear. Do not touch the beans for three minutes, then stir them once and leave for the last two remaining minutes of cooking time.
The Beans will be blistered, flavorful and crisp tender. If you prefer to cook your Beans longer, you certainly can. It won’t take away from the flavor at all. I like to hit the beans with a squeeze of lemon when serving. It goes so well with the Garlic and brightens the taste.