{ Mojo Chicken Drumettes with Lemon Pepper }

Mojo Chicken Drumettes with Lemon Pepper

(No fork or spoon required. This is Finger Food)

This is a recipe we make a lot here at home when we are craving a citrus chicken and the ease of finger food.

Need:

 *4 packages (about 1 pound each) small chicken drumettes, skin 

   removed (optional).

* 1 Lemon

* 2 tbsp Lemon Pepper Seasoning

* 1/2 cup Badia or Goya Brand Mojo Liquid Marinade

* Extra Virgin Olive oil---enough for coating cooking pan and 

   baking sheet

---Heat oven to 350 degrees. Place drumettes in a large shallow dish or mixing bowl. Add 1/2 cup mojo marinade, juice of 1 lemon and 2 tbsp lemon pepper seasoning. Toss gently to coat each chicken drumette. Allow to sit and marinade for 30 minutes or over night in fridge.

---In a large skillet, add enough Extra Virgen Olive Oil to coat pan. Warm oil to a medium heat, add drumettes and cook on skillet til done.

---Cover a baking sheet with foil and spray with nonstick spray or gently coat with extra virgin olive oil. Remove drumettes from pan and arrange on baking sheet. Place in oven for 30 minutes. Remove and enjoy. NOTE: The oven step can be omitted if you like a juicier drum. We prefer our drumettes a little on the dry side....almost resembling the texture of a jerky. This recipe can also be made on the outdoor grill.



This is also a nice alternative to the same ol' same ol' buffalo wings and is a nice addition to Game Day finger foods.

Sealed with a Kiss, Kirsten

S.W.A.K.

{ Grilled Tilapia Fish Tacos With Artichoke and Other Goodness }

I love fish tacos. This recipe is great because it takes the typical fish taco and creates an interesting blend with artichoke, spinach, and black olives. Plus, tilapia is nice because it is a mild tasting fish which accepts a great deal of flavors.

This recipe serves four.

NEED

* 4 Tilapia Fillets which is about 1 1/2 pounds

* Juice of 1 Lime

* 1 small/regular size bag of shredded cabbage (you'll only need 

   about 1/2 of the bag)

* 1 bundle of fresh cilantro

* 1/2 cup Artichoke and Spinach Dip (can be found pre-made at 

   grocery store)

* 1/4 cup sliced black olives (drained)

* Adobo (Goya Brand) Seasoning for seasoning the fish fillets

* 8-10 corn tortillas

* Vegetable or Canola oil for toasting the tortillas on a skillet

Preparation

---- Heat Grill

---- Squeeze the juice of 1/2 lime over fillets and sprinkle both sides with Adobo seasoning. Let marinate for 10 minutes.

---- While fillets are marinating, heat artichoke and spinach dip in microwave to warm.

---- In a mixing bowl, mix shredded cabbage, olives, and juice from the other half of the lime. Add the warmed artichoke and spinach dip and toss. Set aside.

---- Remove cilantro leaves from sprigs. These will be used to garnish tacos when serving

---- Place fish on grill (or skillet w/ olive oil if no grill) and cook until fish is done and flakes easily.

----In a medium to large skillet over medium heat, heat small amount of vegetable or canola oil. Place corn tortilla on skillet (I can usually fit 3 tortillas on my skillet), and allow to toast slightly. Before fully toasted, fold one-half of tortilla over to form a taco shell. Continue to toast until you have a crispy taco shell. Remove from skillet and allow to drain excess oil on plate with paper towel or place in a tortilla warmer lined with a paper towel.

Dig In

On the table, set out the bowl with cabbage/artichoke/spinach blend, a small bowl of  fresh cilantro leaves, the tortillas, and the fish. Allow everyone to make their own tacos. Sit back and smile as everyone compliments you and your yummy fish tacos.

Sealed with a Kiss, Kirsten

S.W.A.K.