Spin on Mac and Cheese with Sriracha Chicken

Football season seems to bring out something in my cooking needs and wants.  Even though I don't necessarily watch all of the games or get super into football - the start of the season has me immediately thinking of football friendly foods.  For the start of the football season, chicken wings were an obvious choice, however Steve and I both agree that wings are great when you don't have to make them - when you do, they're a pain to make so many little wings, especially when they're being made into a meal.  I opted for chicken legs instead and would recommend them, but would thighs or wings would definitely trump the legs.  I feel like had I made this sauce and glazed the small wings instead, they would've crisped up nicer than the chicken. 

I paired the chicken legs with some quinoa mac and cheese with broccoli.



 I figured that as much as I wanted to be fully glutenous - that I would stand by my gluten free lifestyle for the night in terms of my side and opt for quinoa instead.  I had seen several different recipes for the mac and cheese and finally gave it a shot.  

Garlic Sriracha Chicken 

1/4 C Honey

2 TBSP Balsamic Vinegar

3 Cloves Garlic, minced

1/4 C Brown Sugar, packed

1/4 C Sodium Free and/or Wheat Free Soy Sauce

1 tsp Fresh Minced Ginger Root

2 TBSP Sriracha Sauce

3 green onions, diced 

6- 8 Chicken Legs

1 TBSP Canola Oil*

Salt and Pepper

Preheat oven to 400 degrees.  Toss chicken legs in canola oil, season with salt and pepper.  Line baking sheet with aluminum foil - add chicken legs, thick part facing inwards.  Cook 35-40 minutes or until skin is browned and chicken is no longer pick in center.  Remove and set aside.  Meanwhile, combine honey, balsamic vinegar, garlic, brown sugar, soy sauce, ginger and sriracha sauce in small saucepan, bring to a boil. Reduce heat and allow to simmer until sauce has reduced - remove from heat, allowing to cool and thicken.  Dip cooked chicken legs in sauce, brush to glaze.  Return to oven and cook 10 minutes, baste again with mixture, cook 7 more minutes or until chicken is brow and crisped.  

Quinoa Mac and Cheese with Broccoli 

Adapted From Tasty Kitchen

3 TBSP Butter

3 TBSP Flour or gluten free flour

1 1/2 C Skim Milk

2 Dashes Nutmeg

1 tsp Garlic Powder

1/4 tsp Dried Mustard 

8 oz Shredded Low Fat Sharp Cheddar Cheese

3 C Cooked Quino (follow directions on back, I recommend if you do not have pre-washed washing it before cooking)

1 C Chopped, Steamed Broccoli

In medium saucepan, melt butter, whisk in flour and heat over medium heat. Continue to whisk until a paste forms, you are going to create a roux. Whisk in milk and increase heat to medium/high - bring to boil while continuing to whisk.  Stir in milk, nutmeg and cheese. Remove from heat when all cheese it melted and smooth cream sauce has formed.  In large bowl, fold together cooked quinoa, cooked broccoli and cheese sauce.  Lightly grease a 9 inch pie dish, add mixture to dish and sprinkle with additional cheese. You have the option of adding a mixture of panko and melted butter on top (4 tbsp melted butter to 3/4 c panko) - I opted out of this.  Bake one 350 degrees for 20 minutes or until bubbly.  Serve immediately.