Check out my recipe for easy almond brownies!
2 lbs. chicken legs
1 cup sesame oil
3/4 cups honey
2 TBSP. dark brown sugar
3 TBSP fresh chopped basil
3 cloves minced garlic
Preheat the oven to 350 degrees. In a bowl mix together sesame oil, honey, brown sugar, basil, and garlic. I used a wire whisk. Arrange the chicken in a glass baking dish. Pour the sauce over the chicken legs. For a fun variation add some sliced onion and chopped jalapeno peppers (be sure to remove the seeds!) on top.
Bake for about an hour and a half, or until cooked through. Turn the legs at the half-ways point.
I made this with wings yesterday. I found the wings only needed an hour to cook. I also added some fresh green onion, chopped and fresh cilantro, chopped instead of the basil. Feel free to play with this recipe! I also found 3/4 cup of sesame oil works just as well. I know sesame oil is high priced.
Here’s the recipe I based this on:
Start with fresh kale. I used five leaves for this recipe. Make sure the kale is thoroughly washed. Tear the leaf off the center stem into small pieces. It really depends on how small you want the “chips.” Put the kale in a bowl and toss with 1/4 cup of extra virgin olive oil. Add three cloves of finely minced garlic, 2 TBSP of finely chopped cilantro, and 2 TBSP of grated Parmesan cheese.
Preheat your oven to 350 degrees. Take a cookie sheet and spray with non-stick or cover with foil. Spread the kale on the foil. Bake for 15-20 minutes or until crisp. I paired the kale chips with quinoa mac and cheese and stuffed baby Bella mushrooms. This is a wonderful meal with no gluten. Enjoy!