The kids and I currently have a rather persistent case of Spring fever. We all have an overwhelming desire to spend as much time as possible outdoors in shorts & sundresses soaking up lots of Vitamin D & admiring the Spring blooms!
This recipe is from Giada DeLaurentiis, who has quickly become a favorite at the Epperson home. We have loved all of her recipes & this one in particular, was a hit with both Travis and I, as well as the kiddos. Quick & easy for all you busy mommas...just needs to marinate for a few hours. Yum!
Sweet and Sticky Chicken Drumsticks
½ cup balsamic vinegar
½ cup honey
½ cup brown sugar, packed
¼ cup soy sauce
5 fresh rosemary sprigs
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
¼ cup chopped fresh flat-leaf parsley
Instructions
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal, squeezing out as much air from the bag as possible. Marinate in the refrigerator for 2 hours.
Preheat the oven to 450°F. Line a rimmed baking sheet with aluminum foil.
Remove the chicken drumsticks from the bag, reserving the marinade, and arrange them on the prepared baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil , then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Makes 4 to 6 servings
Here's a quick way to cook potatoes that recieved two very enthusiastic thumbs up from the 2 food critics in my home, Travis and Cy. The recipe is from the Pioneer Woman. http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/
Crash Hot Potatoes
Ingredients:
12 whole New potatoes (or other small round potato)
3 T. olive oil
Kosher salt to taste
Black pepper to taste
Rosemary to taste
Preparation Instructions:
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
We traveled to the big city of Abilene over Spring Break for our first family camping trip at the Abilene State Park in Buffalo Gap & visit to the Abilene Zoo. Cy and Lila both loved the zoo, the boys enjoyed some manly bonding while fishing, and we all ended the day with hot dogs & smores. Cy slept well the first night & Lila Grace the second, which meant not a lot of sleep for Momma, but overall, a very successful camping trip in my estimation, especially with our two newest campers being 2 & under! 
Spring is quickly approaching and the Epperson household is eager for its arrival. The kids and I are taking full advantage of mild, sunny days outside. Here are a few recent photos of every day cuteness, bath time fun, special moments with Mamaw, and lots of outdoor play.
