CHEW THIS! Lemon and Garlic Baked Chicken Legs

Lemon and Garlic Baked Chicken Legs

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, October 7th 2018 edition. By: Blaise Doubman

TRAIL “blazing” onto a new and different website…
Blaise Doubman

Loyal readers, I am thrilled to announce that my social media problems are over! Now, someone run and knock wood for me! Ha! Seriously though, I am hoping that the problems I had in the past with my accounts being hacked are far behind me. I basically had to completely start over all of my social media accounts, change my phone number, change my email and transfer five years’ worth of work and recipes over to a new website. Talk about stressful! It was a challenging time, not to mention emotional but I did learn some lessons along the way. So, if you would like to follow my new website, called TRAIL BLAISE, please do so at http://trailblaise.com Also follow me on Facebook, Instagram and Twitter all under the username: btrailblaise As always, I thank you for your continued dedication and support.

When I was thinking up a name, I said a silent prayer and told myself that whatever would come into my mind I would use. I had about forty minutes to decide on something, so it had to be fast. I closed my eyes, opened them and typed out “TRAIL BLAISE”. I knew this was it! I looked online to make sure it was not copywritten, it was not, and I immediately registered and bought the name. Some people may wonder where “Blaise the Baker” went and I always tell them that there will always be “Blaise the Baker”! There will always be “Blaise the Baker” cookbooks and recipes. For some people I will always be “Blaise the Baker” and that is fine! I am just no longer using the name in my social media life, but it will always be a part of me, partially because I have bought and owned the name since 2014! Ha!

My new website “TRAIL BLAISE” will combine all my worlds. “Blaise the Baker”, “CHEW THIS!”, along with many other new and exciting things! Speaking of new and exciting things let me tell you about my newest recipe! Lemon and Garlic Baked Chicken Legs are fabulously easy and extremely scrumptious! With only four ingredients, not counting salt and pepper, you are on your way to a healthy and delicious meal that the whole family will love! Try it tonight!

Lemon and Garlic Baked Chicken Legs

This dish needs to marinate for at least an hour but no longer than 6 hours. You can substitute the chicken legs for chicken thighs if you wish but be sure to adjust the cooking time. Do not worry about the lemon seeds falling into the marinate, they will slide right off the chicken when you move it from the dish to the baking sheet. This recipe can also be made using oranges in place of lemon for my recipe for “Orange and Garlic Baked Chicken Legs”.

13-16 chicken legs
6 lemons, cut in half
½ cup pure olive oil
3 tablespoons minced garlic
1 tablespoon salt
2 teaspoons black pepper

Place the chicken legs into a 9×13-inch baking dish.

Squeeze the prepared lemons all over the chicken, not worrying about the seeds and placing in the lemon rind in between the chicken legs.

Drizzle over the olive oil and sprinkle with the minced garlic.

Sprinkle on the salt and black pepper. Remember, we are using a lot of salt and black pepper because this is a lot of meat to season. Be sure to season generously.

Using clean hands, move, roll and rub the chicken legs so that all of the meat gets covered by the marinate. Press everything down, arrange the lemon wedges between the chicken legs and cover with aluminum foil or plastic wrap.

Place into the refrigerator for at least an hour but no longer than 6 hours.

When ready to bake, preheat your oven to 450 degrees F.

Spray a large baking sheet with non-stick cooking spray.

Remove the chicken legs from the marinate and place on baking sheet. Place into preheated oven and bake for 50 minutes, or until the chicken is cooked all the way through. I prefer these a little overbaked, it does something I like to the skin, so feel free to bake an additional 10-15 minutes longer than you may think you need.

Remove and allow to rest for 15 minutes before serving. Leftovers can be kept, covered and chilled in the refrigerator for up to 3 days. This is delicious served cold as well.

Ask and Answer: I heard from a few people who made my “Fluffernutter Fudge” and said they loved it but wanted to know more about the marshmallows and how they were supposed to be in the fudge. If you go back and read my column I clearly state that the marshmallows are not to be melted. They are to stay whole. Melting the marshmallows into the fudge will not only ruin the looks of the overall finished product but ruin the taste and texture as well. It is important that the marshmallows stay whole. The fudge can also easily be doubled.

Peanut Butter Brownies with Peanut Brittle Topping

I love a good peanut butter brownie and what could make one better than topping with homemade peanut brittle candy? The peanut brittle this time, instead of turning hard and brittle like, retains the taste of the candy but takes form into some of the most delicious candy topping ever!

Peanut Butter Brownies with Peanut Brittle Topping

3/4 cup peanut butter
5 tablespoons unsalted butter, melted
2 cups white granulated sugar
1 cup light brown sugar, packed
4 large eggs
2 teaspoons pure vanilla extract
1 tablespoon baking powder
1/2 teaspoon salt
3 cups white all-purpose flour
1/4 cup chopped peanuts

Start by preheating your oven to 350 degrees F. Line a 9×13-inch baking pan with aluminum foil. Spray with non-stick cooking spray containing flour.

In a large bowl combine the peanut butter and melted unsalted butter. Beat in the white granulated sugar. Beat in the packed light brown sugar.

Beat in each large egg separately.

Add in the pure vanilla extract, baking powder and salt. Beat together well.

Fold in the white all-purpose flour.

Fold in the chopped peanuts.

Place batter into prepared pan and smooth out the top evenly. Bake in preheated oven 35 minutes.

In the meantime combine 1 1/2 cups packed light brown sugar, 1 stick unsalted butter, 1/4 cup milk and 1 tablespoon honey in a large saucepan over medium heat. Bring to a boil. Turn down the heat and boil slowly for 10 minutes, stirring often. Remove from heat and add 1 cup chopped peanuts. Allow to cool slightly.

Remove brownies from oven and top with above topping. Spread evenly. Refrigerate for at least 6 hours. Remove, cut and serve.

Marshmallow Cornflake Cookies

These cookies are fabulous! Be sure to follow to recipe exactly because too much cornflakes will make the cookies dry and too many marshmallows will literally make the cookies explode! The taste of these – not to mention the fabulous texture – really set them apart from the expensive ones you can buy online or from that famous bakery in New York City. I love these cookies!

Marshmallow Cornflake Cookies

1 stick unsalted butter, soft
1/2 cup white granulated sugar
1/2 cup light brown sugar, packed
1 large egg
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white all-purpose flour
1/2 cup cornflakes
1/4 cup marshmallows
2/3 cup semi-sweet chocolate chips
1/2 cup white chocolate chips

Start by preheating your oven to 375 degrees F. Line two large baking sheets with parchment paper.

In a large bowl cream together the soft unsalted butter, white granulated sugar and packed light brown sugar until light in color and fluffy in texture.

Beat in the large egg and pure vanilla extract. Add in the baking soda and salt.

Fold in the white all-purpose flour, followed by the cornflakes and marshmallows.

Fold in the semi-sweet chocolate chips and white chocolate chips.

Place tablespoon size balls onto the prepared baking sheets about 2-inches apart. Bake one sheet at a time for 12 minutes.

Remove and allow to cool slightly.