Category Archives: Reviews

Lemon Garlic Chicken Drumsticks + Cave Tools Chicken Wing & Leg Rack Review

Tangy and flavorful lemon garlic chicken drumsticks that you can cook on the grill or the oven. Perfect for a summer BBQ!

Disclosure: I received a product to try and review for this post. As always, all opinions are my own, and I would never promote or endorse a product that I don’t fully stand behind.

Lemon Garlic Chicken Drumsticks Paleo

Grilling season is upon us and I couldn’t be more excited. What is it about the grill that makes food taste SO much better? I think it’s the char and the smoky flavor that’s infused into the food that makes grill recipes so dang tasty.

So when the lovely folks at Cave Tools reached out to me to review one of their grill accessories, I of course said yes! I decided to go with their Chicken Wing & Leg Rack, because I love me some grilled meats, and I was intrigued by the idea of this convenient tool that can cook the meat and vegetables at the same time. Such a perfect opportunity to make these lemon garlic chicken drumsticks!

Lemon Garlic Chicken Drumsticks PaleoLemon Garlic Chicken Drumsticks Paleo

Here’s how it works. The stainless steel rack can hold up to 12 chicken legs or wings, and the tray on the bottom catches the oil drips, which makes it a perfect place to put some hardy vegetables while on the grill so they can be cooked in some delicious chicken fat. Kinda brilliant, right?

You can even use the rack in the oven, which I will try out the next time I’m cooking wings or drumsticks. For the drumsticks, I suggest you use ones that are a bit bigger in size because the base of the bone needs to be big enough to hook onto the loops of the rack.

Lemon Garlic Chicken Drumsticks Paleo

Overall, I really liked it. Using the Cave Tools rack does take a bit longer for the chicken to cook on the grill than if you place them directly on the grill rack, because the Cave Tools rack elevates the chicken so they are farther away from the heat. However, on the plus side, I didn’t have to turn the drumsticks every few minutes. I just closed the lid and was able to do other chores without worrying about it, and it was done in 45 minutes, and the chicken came out juicy and crispy.

Also, I cooked brussels sprouts and potatoes on the tray with the chicken, and they came out so crispy and delicious as well.

One thing to note – if you have a smaller grill, you may not be able to close the lid. We do have a small, portable grill, and the  Chicken Wing & Leg Rack was too tall for me to close the lid fully, so I cooked with it slightly ajar. However, the lemon garlic chicken drumsticks still turned out moist and flavorful, and I highly recommend you try it out.

Don’t have a grill? Don’t worry, didn’t forget about you! Even without a grill, this rack will work wonderfully in the oven, and I even included in an oven method for this tangy, garlicky drumsticks in the directions below. Summer’s just around the corner, so I hope you enjoy this yummy recipe during barbecues and gatherings!

Want to try out the Cave Tools Chicken Wing & Leg Rack? You can buy it on Amazon or on the Cave Tools website. Use code “WING15” for 15% off your purchase!

Lemon Garlic Chicken Drumsticks PaleoLemon Garlic Chicken Drumsticks Paleo

 

Lemon Garlic Chicken Drumsticks
 
Prep time
Cook time
Total time
 
Ingredients
  • ⅓ cup coconut aminos
  • Juice and zest of 2 lemons
  • 1 tbsp avocado oil or extra virgin olive oil
  • 8 cloves of garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp sea salt
  • 1 tsp ground black pepper (omit for AIP)
  • 3 lb chicken drumsticks
Instructions
  1. In a shallow dish, combine and whisk together all ingredients, except the chicken drumsticks.
  2. Lay the drumsticks in the marinade in a single layer, and marinate in the fridge for 6-24 hours, flipping halfway through.
  3. Cave Tools Chicken Wing & Leg Rack method: Preheat the grill to medium high heat. Fit the drumsticks into the racks, and place some hardy vegetables tossed with a little bit of oil and spices on the drip tray. Place on the grill, cover and let it cook for 45 minutes, or until the chicken is cooked through.
  4. Direct grill method: Preheat the grill to medium high heat. Place the chicken on the rack and grill for 30 minutes, turning every 5 minutes.
  5. Oven method: Preheat oven to 400 degrees F. Place the drumsticks on a baking sheet in a single layer. Bake for 40 minutes, until the chicken is dark brown.
  6. While the chicken is cooking, heat the marinade in a small saucepan on the stovetop over high heat. Once the sauce starts boiling, reduce the heat and simmer until the sauce is reduced and thickened, about 7-10 minutes. Drizzle over chicken before serving.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Lemon Garlic Chicken Drumsticks (Paleo, Whole30, Gluten Free)

The Paleo Kids Cookbook Giveaway + Sweet Potato Bacon Tots

Sweet Potato Bacon Tots

It’s time for another giveaway (and a delicious recipe)! Jennifer Robbins of Predominantly Paleo has come out with another amazing cookbook, and this time it’s to get kids into the kitchen! I don’t have kids myself, but I AM passionate about getting them involved with cooking at an early age so they can learn the importance of healthy, home-cooked meals.

The Paleo Kids Cookbook is filled with nutritious, allergen-free recipes without grain, gluten, dairy, or refined sugar, and majority are also nut- and egg- free. It’s perfect for parents who are transitioning their kids to the paleo diet without having them feel deprived or left out because they can’t eat certain foods that their friends can. Food allergies in children are becoming more and more common these days, and this book has 100 recipes that are kid-friendly, seriously delicious, and so much fun! I’m always a kid at heart so yes, I’ll be trying out all the recipes that take me back to my childhood like Gummy Worms, Graham Crackers, Grain-Free Corn Dog Dippers, and Strawberry Shortcake Bites!

Sweet Potato Bacon Tots

The thing I love most about this cookbook is that for every recipe, there’s a “For Little Hands” section that gives suggestions on how your child can help with the preparing and cooking, and what they’ll need supervision on. Even if you aren’t Paleo, it’s a must-have cookbook for your family if you need help getting them to eat healthier but aren’t sure where to start. All the recipes are easy to follow and made with wholesome, nutritious ingredients. And I’m so excited to give away a copy to one of my readers! If you want to get your hands on a free copy, enter below:

This giveaway is open to US residents only. It will be open for entry until September 21st at 11:59pm PST. The winner will be announced below and will also be contacted by email.

As a sneak peek, I’m also excited to share one of the recipes from the cookbook with you today! I had to try this Sweet Potato Bacon Tots recipe when I saw it because I used to love tater tots as a kid, and I just couldn’t get past it when I saw the addition of bacon. And you honestly can’t go wrong with the combination of sweet potatoes and bacon.

Sweet Potato Bacon Tots

Sweet Potato Bacon Tots

By the way, that dipping sauce you see? It’s called Awesome Sauce, and it truly does live up to its name and I wanted to dip EVERYTHING in it. I can’t share the recipe, but you can grab it in the cookbook!

As for these tots, they were ridiculous (in SUCH a good way). Crispy on the outside, warm and soft in the inside, and the bacon just elevated it to a whole new level. I can honestly say that they were better than the ones I used to eat at as a child. I will mostly definitely make these the next time I want to cook up something fast and tasty for brunch.

Sweet Potato Bacon TotsWant more tasty and healthy kid-friendly recipes like this one? Enter the giveaway above or purchase The Paleo Kids Cookbook on Amazon!

Sweet Potato Bacon Tots
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 1 large sweet potato
  • 5 strips of crispy bacon, chopped
  • Up to 1 tsp garlic sea salt (to taste)
  • ½ tsp onion powder
  • ½ cup (80 g) potato starch or cassava flour
  • Avocado oil or light olive oil for frying
  • Awesome Sauce (optional - recipe in the book!)
Instructions
  1. Boil the sweet potato submerged in water for about 10 minutes. Remove the sweet potato from the boiling water and once cool enough to handle, peel or slice the skin off. Grate the sweet potato, using a hand grater, mandolin, or food processor.
  2. Once the sweet potato is grated, use a hand towel or a few paper towels to squeeze out the excess water from the potato. This step is important, as you do not want to have soggy tots!
  3. Add the other ingredients (minus the oil and sauce) to the grated sweet potato in a mixing bowl and combine by hand. Preheat the oil for frying in a large skillet over medium/high heat; it does not need to be enough oil for deep frying, but it should be enough to generously cover the bottom of the skillet.
  4. While the cooking oil heats, begin shaping your tots. Roll about a tablespoon (15 g) of the dough into a ball, and then elongate it and flatten the ends to give it that distinctive tot shape.
  5. Fry the tots, rolling them around on all sides to make sure they crisp up. Once all sides are cooked, around 5 minutes or more, use a slotted spoon or skimmer to remove the tots and transfer them to a towel-lined plate to cool slightly. Serve along or with Awesome Sauce.
Notes
FOR LITTLE HANDS: Allow your child to help shape the tots. It's okay if they are not shaped perfectly as they will fry deliciously regardless. Older kids can help fry the tots while supervised.

 
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Kid-friendly Paleo Sweet Potato Bacon Tots - Gluten Free

The New Yiddish Kitchen Cookbook Giveaway + Pan-Roasted Chicken with Figs & Olives

pan roasted chicken with figs olives

I grew up in a small suburb in New Jersey, in which almost half of my friends were Jewish. Because of the big Jewish community in my town, it wasn’t unfamiliar for me to hear Yiddish slangs and be invited to Bar and Bat Mitzvahs all throughout middle school. And, most importantly, there was a delicious diner where we can get our fix of matzoh ball soup and a bagel shop that we frequented every weekend.

My exposure to the Jewish culture and food continued when I went to college in New York City, and my late night snacks involved going to our favorite diner to stuff our drunk faces with potato latkes and challah french toast. Of course, the morning after, we would just walk across the street to get our everything bagel with lox and extra cream cheese. Oh, the good old days of glorious carbs and gluten! And how I’m paying for it now with my health.

This is why when my fellow bloggers Simone Miller of Zenbelly and Jennifer Robins of Predominantly Paleo came out with their new cookbook, The New Yiddish Kitchen, I jumped at the chance to review it! This book contains over 100 Kosher recipes adapted for anyone living with food allergies, and I love that there are little tips for each recipe that are passed down from Jewish grandmothers. There’s even a glossary of all the common Yiddish terms. So cute and fun!

It was so amazing to open up the book to find beautiful photos of gluten-free and paleo recipes and I cannot wait to try them all! Here are the ones I’m the most excited about: matzo balls, challah bread, Bubbe’s brisket, rugelach, tabbouleh, and ALL THE BAGELS! You don’t have to be Jewish to enjoy the dishes in the book. If you love good food, you’ll love all the recipes. And I’m thrilled to give you a chance to win a free copy of the cookbook! Enter below:

This giveaway is open to US residents only. It will be open for entry until April 4th at 11:59pm PST. The winner will be announced below and will also be contacted by email.

The one recipe I HAVE tried from the cookbook and I’m so excited to share with you is the Pan-Roasted Chicken with Figs and Olives! I mean… what about the name of that dish is not to like?

pan roasted chicken with figs olives

pan roasted chicken with figs olives

pan roasted chicken with figs olives

I love the balance of sweet and salty in this recipe. The flavors of figs and olives complement each other so well. And also, who doesn’t love to cook with wine? I felt so fancy and Julia Child-like. The chicken tasted so delicious that I’m thrilled that we have leftovers of it for the next several days. It’s also a fairly simple recipe that looks like you put a ton of work into it. So great for a special occasion!

http://www.savorylotus.com/pan-roasted-chicken-with-figs-and-olives/If you want to get your hands on The New Yiddish Kitchen, which I know you’ll love, enter the giveaway above or order it on Amazon!

Pan-Roasted Chicken with Figs & Olives
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 whole chicken, cut up into 8 pieces
  • 1 tsp salt
  • ¼ tsp black pepper
  • 2 tsp (10 ml) avocado oil or schmaltz
  • 1 cup (160 g) slice shallots (about 2-3 medium)
  • 6 dried figs, roughly chopped
  • 1 cup (135g) kalamata olives
  • 1 cup (240 ml) white wine
  • 3 sprigs thyme
Instructions
  1. Preheat the oven to 400 degrees F (205 degrees C) and place a large, oven-safe skillet over medium-high heat.
  2. Season the chicken all over with the salt and pepper.
  3. Add the oil to the skillet and swirl to coat.
  4. One shimmering, add the chicken, skin side down and allow it to sear for 5-10 minutes, or until the skin is brown. Flip and cook for 2-3 minutes on the other side. Remove to a platter.
  5. To the hot pan, add the shallots and figs and sauté for 2-3 minutes or until the shallots are golden brown.
  6. Add the olives, wine and thyme sprigs and boil for a minute or so, scraping up any browned bits that have stuck to the bottom of the pan.
  7. Return the chicken to the pan, skin side up and place in the oven. Roast the chicken for 30 minutes, or until it reaches and internal temperature of 165 degrees F (74 degrees C).

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
 
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Paleo Gluten Free Pan Roasted Chicken with Figs and Olives