Sweet & Spicy Chicken Legs with Prosciutto + Fried Rice with Veggies

I have missed sharing recipes on this blog, and like to let folks know how easy it is to make delicious, [relatively] healthy in the comfort of their own homes. You don’t need mixes and packets, you just need an hour and confidence that you can cook like a pro. Last night I made a meal that is sure to impress and please the pickiest of eaters. AndĀ before you get all sassy, I know this is not TRADITIONAL fried rice, but I don’t like eggs. I own chickens ironically, I suppose. Anyhoo, you’ll like this anyway, I promise.


Sweet & Spicy Chicken Legs with Prosciuitto

  • 4 chicken legs
  • 1 package (8 oz, typically) prosciutto
  • 4 tbsp brown sugar
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 2 tbsp chili powder
  • 1 tbsp garlic powder
  • 1/2 tsp salt (or to taste)
  • 1/4 cup olive oil

Fried Rice with Veggies

  • 3/4 cup prepared rice, preferably a day or two old, but no one is watching if you make it fresh
  • 2 tbsp canola oil
  • 1 cup soy sauce (low-sodium, if you can)
  • 2 tbsp garlic powder
  • 1 tbsp paprika
  • 2 tsp ground pepper
  • 1 bundle of asparagus
  • 1/2 yellow onion
  • 3/4 cup frozen peas, thawed

How the hell do I do this?


Preheat oven to 375 degrees.

In a small bowl, whisk together the brown sugar, cumin, paprika, chili powder, garlic powder, salt, & olive oil. It will smell delicious, but do not drink it, please.

Put your chicken legs in a Ziploc bag. It is my professional duty to let you know that my Ziploc bag had a hard time staying closed, which made life difficult, and I spilled some stuff on the floor. I cleaned it up, but I was mad. The moral of my story–use a larger sized Ziploc bag than I did.

Once your chicken legs are in the bag, pour the yummy mixture you previously made into the bag. Now you get to pretend you are a background dancer in Outkast & shake it like a Polaroid picture. After the mixture is evenly spread on your chicken, you could marinate it in the fridge for 30 minutes. You could, but I didn’t, so I’m going to tell you–it works either way.

Whether you were a patient home cook or not depends on when you do the next step. One at a time, take a chicken leg & wrap a piece of prosciutto around it. Your hands will get messy, but it’s worth it. A master’s tip may be to slice the prosciutto slices diagonally to optimize covering more of the chicken leg. Follow your heart, I say! Wrap it however you want! In fact, I wrapped using two slices on a couple legs (because I’m a rebel, that’s why!). Whenever the legs are wrapped to your liking, place them in a glass dish and then in the oven. You will get to forget about these bad boys for 45 minutes. That’s a whole episode of America’s Next Top Model (on Hulu, I mean).

Fried Rice with Veggies

I’m going to start the directions of the recipe with the presumption that you know how to make stove-top rice, or microwave rice-in-a-bag (which is weird, stop doing that, learn how to cook on a stove). If you don’t know how, here is a really handy guide. You will learn it, master it, and never order Chinese take-out again. You’re welcome.

Heat the canola oil in a large pan (large enough to hold 3/4 cup cooked rice & veggies) on medium-high heat. When hot, toss the onions in there. Saute for about 3 minutes, adding 1 tbsp of the garlic powder. Mix and cook for about another minute. Then toss in the peas & asparagus, with 1/2 tbsp of the paprika. Mix so that it is covered, and cook for about 5 minutes, moving constantly so nothing gets burnt. Then throw in the rice, soy sauce, remaining garlic powder & paprika, and the pepper. Mix, toss, whatever adjective best describes making sure everything is integrated & hanging out in the pan. Cook quickly for about 5 minutes (if your rice is burning, cook less time. If your rice is not fried enough, fry longer. Baby girl/boy, follow your heart.).


So there it is! A delicious combo of flavors & textures. And you made it all from scratch! You did! Hooray for you!

Did you make this at home? Any alterations that worked/failed miserably? Comment & let me know!

Taking Control of My Kitchen Challenge #2: Worcestershire Edition!

So, I almost broke my new rule to myself–less than a week into my challenge. I know, I know…but this is such a mind switch! It’s so easy to wander down grocery store aisles and buy staples, but that’s not my life anymore (sounding super, super dramatic). But, no fear, I snapped back into it the minute I picked up a bottle of one of our kitchen’s necessities, worcestershire sauce.

For a lot of people, worcestershire is one of those things you have to buy for that one recipe you are going to make one time, and it just sits in the back of your fridge. At our house, however, it is a pretty commonly used ingredient. A lot of crockpot dishes call for it for a quick burst of flavor, and we use it when we make our homemade Caesar dressing. So when we ran out today while I was cooking (and I yelled “NOOOOOO!” to an empty kitchen), I put it on our grocery list, since we were going to be cooking with it again this week (we make weekly menus at our place, so I’m always one step ahead).

However, it was a rookie mistake to put this condiment on my list. This is because–of course–it is incredibly easy to make. When I picked up the bottle in the grocery store, I immediately recognized my misstep, and walked away slowly. Very, very slowly.

Actually, worcestershire isn’t the absolute worst condiment in the world to buy. It often contains high fructose corn syrup (which is bad, remember?), but a lot of brands don’t put that junk in it. Anchovies are a surprising ingredient. Also, they add coloring to make it look more appealing, I guess? So, I knew when I made it that it would be the “wrong” color.

The recipe I found was super easy to follow and do. We had all the ingredients already at our house, and if you cook often you probably do too, but here’s a rundown on what it took to make this tasty, salty little number (recipe courtesy of Food Renegade):

  • 1/2 cup apple cider vinegar
  • 2 tbsp fish sauce (if you don’t already have this, you can usually find it next to the soy sauce)
  • 2 tbsp honey (use local!)
  • 1 tbsp molasses
  • juice of one lime
  • 1/2 tsp ground clove (warning to those of you who don’t already own this: this is a pricey spice)
  • 1/2 tsp onion powder
  • 1/4 tsp garlicĀ 
  • 1/4 tsp chili powder

Put all these ingredients in one bowl. Transport them into a [recycled] salad dressing bottle or some other container (I used my old Worcestershire bottle). SHAKE SHAKE SHAKE! SHAKE IT LIKE A POLAROID PICTURE!

& there you go.

No high fructose corn syrup. Not even an anchovy.

Tastes just like worcestershire sauce! Stupid easy. Like, saying “worcestershire” is harder than actually making this.

I can’t believe it has taken me so long to wake up & take the time to make my own staples in my kitchen.

Has anyone tried making the mayonnaise from my last post? Let me know what you think about it, or this recipe, or whatever you make on your own! Also, any suggestions or recipes are HIGHLY encouraged!