Spicy Orange-Glazed Drumsticks

Jose Picayo

Serves 4Hands-On Time: 15mTotal Time: 45m

Ingredients

• 1/4 cup orange marmalade
• 1/2 teaspoon chili-garlic sauce (found in the Asian section of the supermarket)
• 8 chicken drumsticks (about 2 1/2 pounds)
• kosher salt and black pepper
• 1 pound green beans
• 1 tablespoon butter
• 4 corn bread muffins, warmed

Directions

1. Heat oven to 400º F. In a small bowl, mix the marmalade and chili-garlic sauce.
2. Season the chicken with 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Roast on a foil-lined baking sheet until cooked through, 35 to 40 minutes, brushing with the marmalade mixture during the last 10 minutes of cooking.
3. Meanwhile, bring a pot of salted water to a boil. Cook the green beans until tender, 4 to 6 minutes. Drain and toss with the butter and 1⁄/4 teaspoon each salt and pepper. Serve with the chicken and muffins.

Twix Bars

Crust:

1 ¼ c. flour

1/4 c. sugar

1/2 c. butter; room temp

Caramel:
½ c. butter

½ c. brown sugar

2 Tbsp. corn syrup

½ c. sweetened condensed milk

Crumble crust ingredients together. Pack into 9x9 inch pan that has been sprayed, lined with foil and sprayed again. Bake on 350 degrees for 15-20 minutes.
Combine caramel ingredients in a heavy saucepan. Bring to a boil over medium heat. Boil 5 minutes, stirring constantly as it burns easily. Remove from heat. Stir with spoon slowly until it shows signs of thickening. Pour over crust and let cool a little.

Top layer:

Melt approximately 1-2 c. chocolate chips with 1 tsp shortening over low heat or in the microwave. Pour over caramel layer and spread carefully. Chill. Cut into bars.

Onion Cherry Pork Loin

1/4 cup honey

• 1 cup orange juice
• 1/4 cup white wine vinegar
• 1/2 teaspoon dried rosemary
• 1 teaspoon ground cumin
• 1 boneless pork loin end, tied (2 pounds)
• 1/4 cup flour
• 1 Tablespoon olive oil
• 2 yellow onions, cut into 16 wedges
• 1 cup dried cherries
• 3 cups cooked rice, for serving
• 1/3 cup chopped parsley, for garnish

directions

step 1 In a gallon size Ziploc® Fresh Shield® Easy Zipper Expandable Bottom Storage Bag, combine the honey, orange juice, white wine vinegar, rosemary and cumin. Place the pork loin in the bag and allow to marinate in the refrigerator for 2 hours.

step 2 Remove the loin from the bag and set aside. Pour the marinade into a medium bowl and whisk in the flour, a little at a time, until there are no lumps; then set aside.

step 3 Heat the oil in a large nonstick skillet over medium-high heat. Add the pork loin and cook on all sides until golden, about 5 minutes. Remove the loin and place in the bowl of a medium (4-quart) slow cooker (see chef's note). Add the onions to the skillet and sauté until slightly softened and golden, about 5 minutes.

step 4 Place the onions in the slow cooker with the pork loin. Add the cherries to the reserved marinade from Step 2 and pour the mixture over the pork loin and onions. Place the lid on the slow cooker and cook on low for 2 hours 25 minutes, or until a meat thermometer (inserted into the middle of the loin) registers 160 degrees F. (See chef's note.)

step 5 Remove the loin and allow to sit for 5 minutes before slicing. To serve, spoon about 1/2 cup rice onto a plate. Place a slice or two of pork loin on the rice and drizzle with the cherry and onion sauce that the pork cooked in. Sprinkle with parsley, if desired.