18 August 2014

Grilled Black Bean and Corn Quesadillas


Here's another great grilled meatless main dish for you.  Have you ever tried grilling quesadillas?  It's a cinch!  Not much different than doing them on the stovetop, and with the added benefit of being able to cook a lot of them at once.  On the stovetop it's always one at a time.  Since this was our meatless meal of the week, I just did a simple black bean and corn filling.  But you can stuff these with anything you like.  The possibilities are endless!

Grilled Black Bean and Corn Quesadillas

Ingredients:
1 (15 oz.) can black beans, drained and rinsed
¾ tsp ground cumin
Flour tortillas (12 small or 8 medium)
Olive oil
1 (15 oz.) can corn, drained
Shredded cheese
Salsa, sour cream, guacamole, if desired

Directions:
Preheat grill to medium-high heat.

Place black beans in a medium bowl and use a potato masher to mash them to your desired consistency.  They should be mashed enough that they will help hold the quesadillas together, but feel free to leave some chunks in there too.  Stir in the cumin.

Take a flour tortilla and lightly brush one side with olive oil.  Place it oil side down and spread a thin layer of beans on the other side.  Sprinkle with corn kernels and top with shredded cheese.  Press down on the cheese to adhere it and the corn to the beans.  Top with another tortilla and brush the top with more olive oil.  Repeat this process for however many quesadillas you want.  You can stack them on a plate or a platter to take outside to the grill.

Lay the quesadillas on the grill and press down on the top as soon as the cheese begins to melt.  Cook for a few minutes until grill marks form.  Carefully flip each quesadilla over and grill for a few more minutes, or until grill marks form on second side and edges begin to get brown and crispy.  Remove quesadillas from grill.  Cut into wedges and serve with salsa, sour cream, guacamole, or anything else you desire.

Makes 4 servings.


Beautiful grill marks.

These were a big hit with my family.  And since the ingredients are all pantry staples, this makes a great go-to recipe for busy weeknights or sudden changes of plans.  They're great for lunches too.




15 August 2014

My 600th Recipe: Lemony Salmon Pappardelle


Hey!  Guess what!  This is the 600th recipe posted on my blog!  Wow!  I've been posting recipes here for almost 7 1/2 years, but since I don't post very regularly, it's hard to believe there are 600 recipes here. But Blogger's post count doesn't lie, so I know it's true!  Here's to the next 100!



This is a super summery recipe that I have made twice this season.  Pappardelle pasta tossed in a slightly lemony, slightly creamy sauce with lemon pepper roasted salmon.  It's adapted from Taming of the Spoon.

Lemony Salmon Pappardelle

Ingredients:
3 (4 oz.) salmon fillets
Salt 
Lemon pepper
8 oz. pappardelle pasta
1 tablespoon olive oil
1 garlic clove, grated
4 tsp lemon juice
½ cup low sodium vegetable broth
1 tsp cornstarch
2-3 tbsp light sour cream
½ cup freshly grated Parmesan Cheese
Zest of 1 lemon
Fresh dill, chopped

Directions:
Preheat oven to 400°. Season salmon fillets with salt and lemon pepper and place on a foil lined baking sheet. Roast salmon in oven for 15-20 minutes or until salmon is cooked through.

Meanwhile, in a large pot of boiling water, cook pasta according to package directions. Drain.

Heat olive oil in a large skillet over medium-low heat. Add garlic and sauté until soft and fragrant, about 30-60 seconds.  Combine lemon juice, broth, and cornstarch in a measuring cup.  Add to the skillet and bring to a simmer. Reduce heat to low, whisk in sour cream, stirring to combine. Add in Parmesan cheese; cook about 3 minutes to heat through but do not boil.  Taste and season with salt if necessary. Add pasta to cream mixture and gently mix to evenly coat noodles. Continue to mix until the sauce thickens slightly and clings to pasta. Break the salmon into large chunks and gently stir into the pasta mixture.  Garnish with lemon zest and fresh dill.

Makes 4 servings.


 This is the pappardelle I used.  Pappardelle is great in this dish, but if you can't find it at your regular store, you can certainly use linguine or fettuccine.  I couldn't find it the first time I made it and used one of those.  I like using the pappardelle though, because it's a little out of the ordinary.  I know Trader Joe's sells a lemon pepper pappardelle because I've used it before in my Lemon Pepper Pappardelle with Roasted Garlic Sauce.  I don't get to Trader Joe's very often, though, so I just used a pappardelle from my local Italian deli and grocery store.  

I love this dish!  It's perfect because it is slightly creamy, but not super heavy like an alfredo sauce.  Just a touch of creaminess coating the noodles.  And the lemon flavor is just perfect.  Noticeable, but not overpowering or sour.  And lemon pairs with salmon so well.  

I love dill and lemon together (especially on salmon), so I garnished this with fresh dill from my herb garden.  Lovely!



My daughters loved the pappardelle.  They thought it was hilarious to pretend the noodles were long wagging tongues.  (They are in a phase where they like to pretend they are puppy dogs.)

Even though it is starting to feel like fall here (it was 46 last night!), I am determined to keep making summery food!  Tonight I'm making another citrus-y salmon dish that I will share with you soon.



13 August 2014

Barbecued Whole Chicken


Did you know you could grill a whole chicken?  No spatchcocking or beer can required!  This is something I had been wanting to try for a while now.  I did lots of research online about the best way to do it.  I was dissappointed to find that every article I read online said that you can't get a whole chicken to cook evenly on the grill without spatchcocking it.  If you are unfamiliar with that term, it means that you cut the spine out of the chicken and lay it out so it lays completely flat.  I know that it works really well and produces great chicken, but I really wanted to try it whole.  The only way anybody endorsed doing it whole was by sitting it on a beer can.  You no doubt have seen that.  I'm sure that works well too, but I don't like beer and wanted to lay this guy down on his back.  I was feeling discouraged, and then I remembered my old grilling pal, Steven Raichlen.  I have his grilling "bible" How to Grill and I love it.  I turn to it whenever I have any grilling questions.  I looked up chicken in the index in the back, and when I found the chapter on chicken, I was delighted to find that he begins with three different ways to grill a whole chicken.  Yes!  If Steven Raichlen recommends it, I know I can't go wrong!  This is seriously the easiest thing ever.  You just season your chicken, stuff some aromatics inside, set it on the grill, close the lid, and forget about it for two hours.  No flipping or moving around or anything.  So easy peasy!

Barbecued Whole Chicken

Ingredients:
1 whole chicken (4-6 lbs.)
Lemon or apple
2 tbsp barbecue rub
Kitchen twine

Directions:
Set up grill for indirect heat.  On a charcoal grill, place all the charcoal on one side, leaving the other side empty.  On a gas grill, turn burner on one side to medium and leave the other side off.  

Pat chicken dry with paper towels.  Put cut lemon or apple inside the cavity.  Tie legs together using kitchen twine.  Place some of the barbecue rub underneath the skin of the chicken on the breast and on the legs.  Sprinkle the rest of the rub all over the chicken, front and back.  It should be well coated.  

When the grill is hot, place the chicken, breast side up, on the cool side of the grill.  Cover grill and cook for about 2 hours.  Start checking it at 1 1/2 hours, especially if your bird is on the smaller side.  Use a thermometer to make sure it reaches 160°.  Remove from grill and let rest for a few minutes before carving.

Makes 6 servings.




The trick is indirect heat.  If you put the chicken directly over the hot flame, the skin will burn LONG before the meat is cooked through.  By turning off the burner right below the chicken and closing the lid, you are basically recreating an oven, which is the ideal way to cook a whole chicken.  On my grill, there are three burners and they run across left to right.  So I turned the back burner on medium, the middle burner on low, and the front burner off.  I set the chicken as close to the front as I could and still close the lid.  I was surprised that it was done at 2 hours since I had a big 6 lb. bird.  

I didn't get a pic after we carved this guy; we couldn't wait to dig in!  The dark meat (my fav) was juicy and fall-apart tender.  The breast (hubby's fav) was moist and tender also.  Perfection.  I used my favorite barbecue rub, but you can season this chicken any way you like. 

I served this chicken with grilled broccoli (I use a basket for that) and cheesy broccoli rice.  It was a truly awesome meal.


11 August 2014

Greek Grilled Veggie and Hummus Sandwiches


You know what I haven't shared for a while? A new meatless main dish.  I have still been doing a meatless dish for dinner one night a week.  My husband and kids have come to look forward to these nights.  I have several recipes that are always popular that I can go to, but I'm always searching for new ones to try out as well.  Summertime brings a great range of new possibilities with grilling.  Using the grill for meatless dishes is a really great idea because the grill often invokes a "meaty" flavor to veggies or whatever you are grilling.  It kind of tricks your brain into thinking that you are eating meat when you are not.  I got the idea for these sandwiches from Better Recipes.  Grilled zucchini, squash, and mushrooms piled on a sandwich roll with creamy hummus.  I put my own twist on it by marinating the veggies in Greek dressing and topping the sandwiches with tangy feta cheese.  Not a chance of missing the meat with these awesome sandwiches!

Greek Grilled Veggie and Hummus Sandwiches

Ingredients:
2 medium or large zucchini
2 medium or large yellow squash
8 oz. cremini mushrooms, sliced
Greek vinaigrette salad dressing
Greek seasoning
6 Sandwich rolls
Prepared hummus
Crumbled feta cheese
Sliced Kalamata olives

Directions:
Cut zucchini and yellow squash into thin planks.  Place them and the mushrooms into a large resealable bag.  Pour Greek dressing in the bag, just enough to cover the veggies.  Seal bag and marinate veggies in fridge for at least a couple of hours.

Preheat grill to medium-high.  Remove veggies from bag and sprinkle with Greek seasoning.  Grill on one side until grill marks form.  Flip over and grill the other side until veggies are tender.  Use a grill basket for the mushrooms.

Toast sandwich rolls if desired.  Spread each sandwich roll with a smear of hummus, pile on the grilled veggies, and top with feta cheese and sliced olives.

Makes about 6 sandwiches.


 This is what I mean by "planks".  I used Ken's Greek Dressing, but any Greek dressing would be great.  Of course, I used Penzey's for the Greek seasoning.


 You can use any veggies you like, of course.  Red pepper would be a great choice if you like that.


This is one heck of a sandwich!  



08 August 2014

Savory Cheddar Zucchini Bread


Did you hear that it's National Zucchini Day?  If you have a garden, I bet you are still thinking up different ways to use your zucchini.  Zucchini bread is the first thing that comes to many people's minds, but have you noticed that it's always a sweet bread?  Zucchini is a vegetable, which is why I find it funny that you rarely hear anyone talk about a savory zucchini bread.  Well, you will today!  This is a recipe I discovered last summer.  A savory zucchini bread studded with cheddar cheese.  It's adapted from No Recipes.

Cheddar Zucchini Bread

Ingredients:
Olive oil and flour for coating the pan
12 oz. zucchini, about 1½ medium
1 tsp salt
1½ cups flour
1 tbsp sugar
1½ tsp baking powder
1 tsp smoked paprika
3 large eggs
⅓ cup olive oil
2 tbsp water
1 tsp dried dill
1¼ cups cheddar cheese, shredded, divided

Directions:
Preheat the oven to 350°. Spread a thin layer of olive oil evenly onto every inner surface of a standard 9"x5" loaf pan. Dust with flour to coat evenly, making sure to not miss any spots.

Remove the ends of the zucchini, then shred it into a colander using the large side of a box grater. Add the salt and toss to distribute evenly. Leave the colander in the sink or over a bowl and allow the excess water to drain from the zucchini for at least 15 minutes. 

In a medium bowl, whisk the flour, sugar, baking powder, and paprika together.  In a large bowl, whisk the eggs, olive oil, and water together until the mixture has emulsified and it's light and frothy. Add the drained zucchini and dill in with the egg mixture and stir to combine. Dump the egg mixture into the flour mixture and use a spatula to fold everything together until the mixture is just combined. Stir in 1 cup of the cheddar cheese.  Be careful not to over-mix the batter or the bread will become tough.

Pour batter into the prepared pan, smoothing out the top.  Sprinkle the remaining ¼ cup of cheese on top.  Bake until a toothpick inserted into the center comes out clean, about 45 minutes.  Remove it from the oven and allow it to cool for 10 minutes in the pan, and then transfer it to a wire rack and let it cool completely.

Makes 1 loaf.


 Isn't it beautiful?  The smoked paprika not only gives it great flavor, but it lends beautiful color as well.  


I suggest using  medium zucchini for this bread, and definitely don't peel it.  You want those gorgeous flecks of green running through the bread.  I don't recommend large zucchini because, first of all, you have to remove the large seeds, and second of all, the green-to-white ratio is lower with a large zucchini.  I would also suggest using the thicker-cut shredded cheddar instead of the fine cut.  That way you can see the flecks of orange in it too.

Dill is my favorite herb to pair with zucchini, but thyme would be good too if you prefer it.

I took this bread a party last weekend and it was a big hit.  It's not your run-of-the-mill zucchini bread.  I am not much of a baker, but it comes out perfectly every time.  It's good with a smear of butter, of course, but it definitely doesn't need it.  It's great all by itself.

So if you have plans to make zucchini bread this weekend, think savory!



03 August 2014

SRC: White Chocolate Lime Shortbread Bars


It's time for this month's Secret Recipe Club! The Secret Recipe Club is a group of food bloggers who secretly make one of someone else's dishes and post them all on the same day at the same time.  It's really fun, choosing a recipe to make, making the recipe, then reading about everyone else's recipes.  It's a great way to "meet" other bloggers and check out some great blogs that you never knew about before. 

Secret Recipe Club

This month I was assigned the blog Sweet As Sugar Cookies, written by Lisa.  I have been reading Lisa's blog for a long time and we've been in Group A together for three years now, so I was surprised to realize I had never been assigned her blog before.  Even though she has a few savory dishes on there, I knew that I had go sweet this month.  Lisa has so many great sweets.  I was tempted to try her Lemon Meringue Pie since I have never made it before, but in the end I went with something a little less daunting.   I needed to take a dessert to our friends' house when we went over for dinner, and I knew that my friend just loves shortbread bars, so I decided to try her White Chocolate Lime Shortbread Bars.  I thought they were just perfect for summer.  

White Chocolate Lime Shortbread Bars

Ingredients:
½ lb. (2 sticks) butter, softened
¾ cups powdered sugar
1¼ cups granulated sugar, divided
½ tbsp vanilla 
2 cups + ⅓ cup flour, divided
2 large eggs, room temperature
Zest of 1 lime, grated finely
⅓ cup freshly squeezed lime juice
White chocolate, squares or baking chips

Directions:
Preheat oven to 325°.  Coat an 8x8”, 9x9”, or 11x7” baking dish with baking spray.

In a mixing bowl, cream butter, powdered sugar, and ½ cup granulated sugar.  Stir in vanilla, then gently fold in 2 cups of flour.  Divide mixture in half and place half in the prepared baking dish.  Spread evenly on the bottom.  Bake in preheated oven for 15 minutes.  Remove and let cool.

In another bowl, whisk together eggs, lime zest, lime juice, remaining ¾ cup granulated sugar, and remaining ⅓ cup flour.  Pour this mixture over the bottom crust.  Crumble remaining shortbread dough on top, covering it evenly.  Return to oven and bake another 25 minutes, or until filling is set and top begins to turn golden.  Remove from oven and let cool.

Melt some white chocolate in the microwave until it is the right consistency to drizzle.  Drizzle the white chocolate over the cooled bars.  Let sit for a few minutes, then cut into squares and serve.

Makes 9-12 servings.



These are so yummy!  The lime flavor is just right; not sour or overpowering.  I love the little flecks of green the zest provides. The white chocolate drizzle is optional, of course, and the bars are still good without it, but it adds a nice finishing touch.  And I think it's pretty too.  

I only made a couple of minor changes to Lisa's recipe.  Her recipe didn't say what temperature to bake them at, so I checked that out at the source she got it from.  I used large eggs instead of extra large because that's what I had. They seemed to work fine.  The only other thing I changed was that the original recipe called for baking after the addition of each layer.  I did it that way, but I had trouble getting the top layer to brown.  I felt like the lime layer got a little more done than necessary while I was trying to get the top to brown.  So next time I will bake the bottom crust, then add the lime layer and the top at the same time and bake those together.

I like how these bars are flexible on what size dish to bake them in.  I made two batches; one in an 11x7 to take to our friends' house, and a 9x9 to photograph later.  They both worked just fine.  And I'm sure an 8x8 would be fine too.

Our friends loved these bars and we did too.  They were a big hit with the kids and the adults alike.  Thanks for a great recipe, Lisa!




   

    An InLinkz Link-up



   

30 July 2014

Thai Veggie Couscous


Another great way to use up that zucchini!  This is the side dish that I mentioned the other day when talking about making tuna steaks.  It's colorful, it's flavorful, and it's super versatile.  This is a really great recipe to know.  I did mine with a Thai spin to it, since I was serving it with an Asian-flavored tuna steak, but you can easily make it Italian, Indian, Mexican, Greek, or any other cuisine you need.  It's adapted from EatingWell.

Thai Veggie Couscous

Ingredients:
2 tbsp olive oil
¼ large onion, chopped
1 medium-large zucchini, diced
2 medium carrots, grated
1 tsp Thai seasoning (I use Penzey's Bangkok Seasoning)
1½ tsp salt (use less if your Thai seasoning contains salt)
2 cups water
1½ cups couscous
Fresh cilantro, chopped
Peanuts, chopped

Directions:
Heat oil over medium heat.  Add onion and sauté a few minutes until it begins to soften.  Add the zucchini and the carrot, and sauté until zucchini begins to soften.  Stir in the Thai seasoning, salt, and water.  Bring to a boil.  Stir in the couscous, turn off heat, and cover pan.  Let sit for 5 minutes.  Remove lid and fluff couscous.  Test for seasoning, adjusting if necessary.  Transfer to a serving dish, and garnish with cilantro and peanuts.

Makes 6 servings.



This was the perfect side dish for this tuna.  If you can't find Thai seasoning, you can simply use some garlic and ginger.  That would be good too.  The amount of couscous that I used was the same amount that is in the little boxes of it that you can buy.  Sometimes I buy the big jar of it, and sometimes I just grab one of those little boxes.  It comes in a plain variety.  If you don't have Thai seasoning, you could get one of the flavored varieties.  I think they have a roasted garlic variety that would be good.

I love how the veggies and the pasta all cook in one pan.  Easy clean-up!  And I also love how fast this comes together.  Couscous doesn't need to boil, so you just add it to the pan, turn off the heat, and wait 5 minutes.  Easy peasy!

As with changing up the seasonings in this dish, you can also use any kind of veggies you like or have on hand.  Mushrooms, tomatoes, peppers, yellow squash, small broccoli or cauliflower florets all would work in here.



28 July 2014

Orange Soy Tuna Steak Marinade


Tuna steaks are one of my favorite foods ever.  So good.  However, I went years without buying them because they are expensive.  They would always be the first thing I looked for on restaurant menus because it was something I never made at home.  My grocery budget just couldn't accommodate it.  But a few months ago while walking around Sam's Club, I noticed some Ahi tuna steaks in the freezer section.  I looked at the price, then I looked at how many pounds were in the bag, and I got excited.  Still definitely not the cheapest thing to buy, but definitely doable.  So we now have tuna steaks every two or three weeks.  

There are lots of fun things to do with tuna steaks, but this marinade is the simplest and best.  The orange, soy, ginger, and garlic flavors are perfect on tuna.  This marinade allows you to cook the tuna any way you like: grill, pan-sear, bake, or any other way you can think of, with perfect results every time.  It's adapted from one I saw on Allrecipes.

Orange Soy Tuna Steak Marinade

Ingredients:
¼ cup orange juice
¼ cup reduced-sodium soy sauce
2 tbsp olive oil
1 tbsp white wine vinegar
1 tsp powdered ginger
½ tsp garlic powder
4 tuna steaks

Directions:
Pour all ingredients in a gallon-sized Ziploc bag.  Smoosh to mix.  Add tuna steaks and seal.  Marinate for 1-2 hours.  Remove tuna from bag and discard remaining marinade.  Cook tuna as desired.

So simple, but so good.  My favorite way to cook the tuna is grilling, as you can see above, but when it gets too cold to grill I will switch to pan searing.  

I have served this tuna with rice, peanut noodles, and most recently with a Thai Veggie Couscous (in the pic above).  It's very versatile.


26 July 2014

Zucchini Oven Omelet


I'm taking a little break from the grilling recipes today to share a recipe from that other great summertime food category: zucchini.  We are now in the time of year when gardeners have oodles of zucchini becoming ripe and are constantly looking for new ways to use it up.  I am not a gardener and therefore don't have extra zucchini, but I was fortunate enough to come home from our trip to Indiana with a bunch that two different friends gave me.  We got two humongous ones and three large ones.  We have eaten zucchini almost every day this week, which is awesome.  On Monday I grilled it, on Tuesday my husband fried some for lunch, on Wednesday I made Chocolate Zucchini Oatmeal Muffins, on Thursday I sauteed some and put it in an Asian couscous dish, and this morning I made this yummy egg dish.  My husband and I love zucchini and have had no problem eating it every day.  My girls are hit or miss with it.  They don't really care for it when it's by itself, like when I grilled it, but Lena loved the fried version and they both loved the muffins and this egg dish.  I first tried this dish a couple of years ago and decided to dust the recipe off this week to take care of another zucchini.  I got the recipe from Meatless Meals for Meat Eaters.

Zucchini Oven Omelet

Ingredients:
1 cup zucchini, grated (1 medium)
6 eggs
1 cup cheddar cheese, shredded, divided
¼ tsp salt
½ dried dill

Directions:
Preheat oven to 350°.  Coat an 8x8” baking dish with baking spray.

Squeeze as much water out of the zucchini as you can.  In a medium mixing bowl, combine the zucchini, eggs, ¾ cup of the cheese, salt, and dill.  Pour into the prepared baking dish.  Sprinkle top with remaining ¼ cup cheese.

Bake for 30-35 minutes or until the eggs are puffy and no longer runny in the middle.  Remove from oven and let it sit for 5 minutes before cutting into squares and serving.

Makes 9 servings.



This is a pic from when I made it a couple of years ago.  That time I just stirred all of these cheese in instead of saving some to sprinkle on top.  Either way is fine, but I think my kids like the look of it better when they can see the cheese on top.

Dill is my favorite herb to go with zucchini, but you can use anything you like (thyme would be good too), or you can omit the herb altogether.

My daughters who don't like to eat zucchini by itself love this egg dish.  One of their favorite breakfast items is cheesy scrambled eggs, so I billed this dish as cheesy scrambled eggs with a little zucchini in it that gets baked.  Which is really pretty true.  Worked like a charm!

I grated one of my large zucchinis for this and ended up with two cups, so I put the other cup in a baggie and threw it in the freezer for the next time I want to make this.

The muffins I mentioned were a huge hit.  They were gone before I had a chance to get a picture of them.  But luckily, I made so many that I froze some, so hopefully I can get a pic of those and share that recipe with you soon.  Look for the Asian couscous recipe coming soon as well.

What's your favorite way to use up zucchini?


24 July 2014

Asian Grilled Drumsticks


Surprise, surprise!  Another grilling recipe!  How about some chicken this time?  Drumsticks and thighs go on sale for so cheap (79 or 99 cents a pound), that I always have some in the freezer.  I try not to serve them too often, because my husband isn't a huge fan of bone-in chicken, but he doesn't usually complain if I serve it about once a week.  This is an awesome way to grill drumsticks.  First they are marinated in a salty savory concoction, then near the end of grilling they are brushed with a sweet and slightly spicy glaze.  A lovely combination of flavors.  This is adapted from Skinnytaste.

Asian Grilled Drumsticks

Ingredients:
8 chicken drumsticks, skinless or skin-on
¼ cup reduced-sodium soy sauce
¼ cup apple cider vinegar
1 tsp garlic powder
1 tsp ground ginger
½ cup sweet chili sauce

Directions:
Place drumsticks in a gallon-sized Ziploc bag.  Pour in the soy sauce, vinegar, garlic powder, and ground ginger.  Seal bag, making sure all the air gets out.  Smoosh bag until the seasonings are evenly mixed into the marinade, and place bag in the refrigerator for several hours or overnight.  Turn bag over occasionally.

Preheat grill to medium heat.  Remove drumsticks from bag; discard marinade.  Place drumsticks on the grill.  Grill for about 25 minutes, turning drumsticks every 10 minutes or so to get grill marks on all sides.  Brush each drumstick with a generous amount of the sweet chili sauce and grill another 5 minutes or so until the glaze is sticky.  Remove from grill and serve.

Makes 4 servings.



You can certainly take the skin off of these if you wish.  They will be just as good.  I left it on because my daughters (especially six-year-old Lena) love crispy chicken skin.  You can also use thighs instead of drumsticks.  Boneless breasts may work too, but you will have to adjust the cooking time.

The main thing I changed from Gina's recipe is omitting the heat.  She added Sriracha, both to the marinade and to the glaze.  But we aren't huge fans of spicy, so I left that out.  In fact, I was worried that the sweet chili sauce would be too much for my girls, so I didn't glaze their drumsticks.  It's not that spicy (I loved it), but they have been super picky about spicy lately, so I didn't want to push it.

I served these with brown rice and edamame.  The weather was nice so we ate outside on the patio.  I love summertime!