I know, I have been M.I.A. Eating, cooking, and planning has remained a huge part of my life, but photographing and writing about is a whole nother story. This past summer my business consulting business exploding and it went from zero to sixty in a very short period of time. Now, with many of the larger projects behind me, I am now able to concentrate on three clients (who keep me very busy) and I am committing time to this very special client; The Urban Baker!
I have always been a “planner” and meal planning is part of my DNA. As far back as my college days (picture early ’80’s, living in Berkeley, attending CAL), I have always planned out my meals, including lunches. I like a well stocked fridge, with plenty of pre-prepped provisions, making improvising (when needed) an easy task. After helping several friends organize their pantries and giving them some of my favorite weekly meal plans, it ony made sense for me to share all this info with all of my readers.
Sweet + Spicy Buffalo Drumettes + Wings
3.75 ounces | 105 grams | 3/4 cup all purpose gluten-free flour blend
2 teaspoons Celtic sea salt
1/2 teaspoon fresh, ground pepper
1 1/2 teaspoons garlic powder
2 teaspoons smoked paprika
5 Tablespoons hot sauce (I use Franks)
4 Tablespoons unsalted, organic butter
4 Tablespoons apricot jelly
4 pounds chicken drumettes and wings (optional)
• preheat oven to 475*. line a rimmed jelly roll pan with heavy duty foil and brush with sunflower oil. set aside.
• in a large bowl, whisk flour, salt, garlic powder, pepper, and paprika.
• dredge chicken in the flour mixture. one by one, shake excess flour mixture off of the chicken and place, in a single layer, on prepared baking sheet. brush each piece with a bit of sunflower oil.
• bake for 50 minutes, turning chicken half way through and rotating pan back to front, until chicken is golden brown.
• while the chicken is cooking, make the sauce. puree the apricot jelly in a small cuisinart.
• in a small sauce pan, melt the butter. add the hot sauce and the pureed apricot jelly. whisk to combine and bring to a boil. simmer while the chicken continues to cook.
• when the chicken is done, put in a large bowl, pour sauce over drumettes, toss to coat, and eat!
yield: feeds an army of boys!
The Urban Baker / SusanSalzman.com
This week my family will be eating all of this and more:
Baked Pasta Bolognese with Bechemal Sauce (recipe to follow)