Wednesday, October 5, 2011
Buffalo Chicken Legs, Spicey Baked Beans, Rigatoni & Peas-n-Carrots
Yes, I made the plates so they could come get them and join Dad in watching the ballgame...it was worth it! Buffaol Chicken legs (mom cooked), Rigatoni pasta (Levi cooked), Spicey Baked Beans (mom & Evan cooked) with a side of Peas-N-Carrots (Levi cooked). While we were cooking, Christopher was assisting getting ingredients and throwing trash away. Teamwork, lots of teamwork (:
Spicey Baked Beans:
2 cans pork and beans
1/4 cup yellow mustard
1/4 cup ketchup
1 TBS worchestershire sauce
1/3 cup brown sugar
1 pack dry onion soup mix
1/4 tsp black pepper
1/4 tsp chili powder
1/4 tsp paprika
Combine and cook in a oven safe casserole dish in a preheated oven, at 350 degrees for 35-40 minutes.
(We prepared the chicken legs first tonight, then mixed the beans and added them to the oven so the chicken legs and beans would be finished at the same time.)
Buffalo Chicken Legs:
**One packet of Buffalo Wing seasoning + 1 family size pack of chicken legs**
Bake at 350 degrees for one hour or until juices run clear and the internal meat temperature is 165 degrees minimum.
Rigatoni Pasta Salad:
8 oz dry Rigatoni pasta
2 TBS chili & lime seasoning (use your favorite seasoning)
2 TBS extra virgin olive oil
2 TBS cider vinegar
1 tsp granulated sugar
1/2 tsp salt - if desired
Prepare pasta as directed on package.
Drain pasta and return to pot, removed from heat. Add seasoning, oil, vinegar, and sugar. Add salt to taste if desired. Mix pasta continuously while seasoning to make sure spices are well distributed.