Buffalo Drumsticks

Bones: $6 (so cheap!)
Time it will take: 1 1/2 hours (prep included)

These are so good...they're fried, so of course they're good! I didn't have any chicken wings so I used drumsticks-they ended up perfect. This sauce is a heavenly spicy kick for these fried niblets (this recipe makes a medium spicy sauce).
Recipe modified from: http://allrecipes.com/Recipe/Restaurant-Style-Buffalo-Chicken-Wings/Detail.aspx


You'll Need:

oil for deep frying (fill 1 inch of pan)
1/2 cup butter
1/2 cup hot sauce
Ground black pepper
1/2 teaspoon garlic salt
1/2 cup flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
10 drumsticks

Directions:
Combine flour, paprika, cayenne pepper and salt on a plate to dredge drumsticks. After coating each drumkstick, place them in a glass casserole dish and cover with the remaining flour mixture. Refrigerate for 45 minutes. Heat a deep pot of oil about 1 inch deep for 10 minutes. Place drumsticks in oil with tongs and allow to fry for 10 minutes or until golden brown, turning halfway through. In a saucepan, heat hot sauce, butter, garlic salt and pepper just until fully combined. Remove drumsticks from oil and place on plate covered with paper towel to absorb oil. Pour sauce over wings and serve. These go great with Ranch dressing for dipping.

Lemon Basil Pasta with Salmon

Cost: $10
Time: 20 minutes

I took this recipe directly from the Food Network: Giada's Spa Weekend Episode. It is light, healthy and fresh. It is really easy to put together and makes a nice little presentation. Summer is coming and this salmon would be great grilled!

You'll Need:

1/2 pound whole-wheat spaghetti pasta
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 tbs trans fat free butter substitute
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
4 (4-ounce) pieces salmon
1/4 cup chopped fresh basil leaves
3 tablespoons capers
1 lemon, zested
2 tablespoons lemon juice
2 cups fresh baby spinach leaves

Do This:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, butter substitute, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

YUM!