Mac Nut Drummettes Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Bring a pot of water to a boil. Cook the macaroni until al dente according to the package instructions. Drain, rinse with cold water to stop the cooking process and set aside.
• Carefully cut the butternut squash in half lengthwise and remove the seeds. Drizzle half of the squash with olive oil and place it on a rimmed baking sheet cut-side up (reserve the other half of the squash in the fridge for another use). Roast, watching to make sure the surface doesn't get burned (it should have some brown areas, however), until fork-tender, 20 to 25 minutes. Scrape out the flesh into a bowl and mash with a potato masher. Sprinkle with salt and pepper and set aside.
• While the squash is roasting, add the onions and 2 tablespoons of the butter to a large, ovenproof skillet over low to medium-low heat. Cook the onions, stirring occasionally, until they're deep golden brown, about 20 minutes. Remove them to a plate.
• In the same skillet, melt 4 tablespoons of the butter over medium-low heat. Sprinkle over the flour and whisk it to make a thin paste. Cook it for 2 minutes, then whisk in the milk. Cook, whisking gently, until slightly thick, a couple of minutes. Taste and adjust the seasonings. You'll probably want to add more salt!
• Turn the heat to low and stir in the mashed butternut squash. When it is warm, stir in the cheese. If the sauce is overly thick when the cheese is melted, add a splash of milk. Keep stirring until the sauce is nice and hot, then stir in the macaroni. Taste and add more salt if needed.
• Melt the remaining 2 tablespoons butter in a pan and combine it with the breadcrumbs. Sprinkle the breadcrumbs over the macaroni and bake (I do it straight in the skillet) until the crumbs are golden and the edges bubbly, about 15 minutes. Serve immediately.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place drummettes in a 9x13 inch baking dish. In a medium bowl, combine the soup, cilantro, onion powder, pepper and garlic salt. Mix well, and pour mixture over chicken.
• Bake at 325 degrees F (165 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

Steps:

• Rinse chicken in cold water and pat dry. Arrange in a shallow glass pan and cover with the remaining ingredients.
• Marinate 2-48 hours, refrigerated.
• Prepare hot grill. Cook chicken, turning occasionally and brushing with some of the marinade, until cooked through, 15-20 minutes.
• Serve warm or at room temperature.

Steps:

• Line a 13 x 9 x 2-inch pan with foil; set aside.
• In a large bowl, combine flour, salt, baking soda, paprika, pepper, sesame seeds, and macadamia nuts; set aside.
• In another bowl, combine egg and milk.
• Dip chicken in egg mixture then roll in flour mixture.
• Place chicken into prepared pan; drizzle with melted butter.
• Bake at 350 degrees for 30 minutes.
• Turn chicken over and bake for another 30 minutes.

Steps:

• Combine first 6 ingredients in heavy medium ovenproof skillet. Add chicken and turn to coat. Cover skillet and refrigerate chicken, turning occasionally, 6 hours or overnight.
• Preheat oven to 350°F. Bake chicken in oven in skillet 20 minutes. Turn chicken over and continue baking until chicken is cooked through, about 20 minutes longer. Using tongs, transfer chicken to plate. Boil liquid in skillet over medium-high heat until reduced to glaze, about two minutes. Pour glaze over chicken. Sprinkle chicken with sesame seeds.