No Small Feat

Ok gnomes creativity is tricky thing. It comes on it's own and doesn't really care if you're ready for it or not. I have been mulling over what this weeks blog is going to be about, I was considering writing all about the indiscretion that took place in a blanket fort... where I was seduced by a yummy twix. But no, that's not something we need to rehash. It's best to lay that demon to rest and move forward, eyes focused on staying positive... not thinking about the sweet cookie crunch... sorry... no, moving on.

So in this weeks blog I will help those who are also casting aside the demon o'bread. I found a few recipes, that are easy, and yummy. And in doing this I hope to keep your faith alive that a world where we can shun the bread overlords is possible and we will rise up! Sans yeast!

Lemon-Pepper Drummers:

1 tablespoon extra-virgin olive oil
4 tablespoons butter, divided
8 large chicken drumsticks
Kosher salt
Poultry seasoning or ground thyme
6 cloves garlic, grated or pasted
1 tablespoon cracked black pepper
1 lemon, zested
2 lemons, juiced
1/4 cup chopped fresh parsley, to garnish
1/4 cup finely chopped scallions or chives, to garnish

Directions -

Heat the extra-virgin olive oil and 2 tablespoons butter over medium-high heat in a large pan with a cover. When the butter foams, add the drumsticks and season with salt and poultry seasoning. Shake the pan and brown the chicken on all sides. Cover the pan and reduce the heat a bit. Cook for 20 minutes to cook through. Remove the drumsticks to a platter and add the remaining butter to the pan to melt. Add the garlic and pepper, stir for 2 minutes, and then add the lemon zest and juice. Swirl to combine and pour over the drumsticks. Garnish with parsley and scallions.

Broccoli Chowder with Corn and Bacon:

4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1/4 cup all-purpose flour
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 large baking potato, peeled and diced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
1 package (10 ounces) frozen corn kernels
1/2 teaspoon dried thyme
1 cup whole milk
Coarse salt and ground pepper

Directions -
1. In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring, until it begins to soften, 6 to 8 minutes.

2. Add flour; cook, stirring constantly, 30 seconds. Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes. Add broccoli, corn, thyme, and milk. Cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with bacon.

Crustless Cheesecake:

2 (8 ounce) packages reduced-fat cream cheese, softened
1/2 cup sugar, plus
1 tablespoon sugar
3 eggs
1 teaspoon vanilla extract, divided
1/2 teaspoon fresh lemon juice, divided
1 cup low-fat sour cream

Directions -

Preheat the oven to 325 degrees, coat an 8 inch square baking dish with nonstick cooking spray.
In a large bowl, combine the cream cheese and 1/2 C sugar; beat well, beat in the eggs, one at a time, then beat in 1/2 tsp vanilla and 1/4 tsp lemon juice until well combined.
Spoon mixture into the baking dish and bake for 40-45 minutes, or until golden; remove from the oven and let cool for 10 minutes, do not turn off the oven.
Meanwhile in a small bowl, combine the sour cream and the remaining 1 TBS sugar, 1/2 tsp vanilla, and 1/4 tsp lemon juice; mix well, spread over the top of the cheesecake and bake for 10 minutes.
Let the cheesecake cool, then cover and chill for at least 4 hours, or overnight.