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From Apartment Therapy → Make It Work: Unique Ways to Make Tile Kitchen Countertops Look Totally Tasty

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Woo-hoo for you! Today’s the last installment of The Kitchn’s seven-day Spring Refresh. Before we get to high-fives, though, you’ve still got one small assignment that will make a big difference down the line.

I’ve yet to meet a cook who loves doing the dishes as much as cooking. The reward of a clean sink just isn’t as exciting as the promise of a great meal. But doing the dishes can be an opportunity to experience a little bit of mindful time alone, if you treat your sink like a spa. It only takes a few minutes and it will make the non-cooking time you spend in the kitchen so much more enjoyable.

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Cauliflower and Mushroom Tater Tot Breakfast Casserole

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Casseroles take many shapes and forms, so there are limitless possibilities and combinations of ingredients to work with to create a dish that works for you. Vibrant produce, robust spices and herbs, and flavorful cheese take the casserole dish from its stodgy past to a position of mealtime savior — and that meal includes breakfast.

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Welcome to our brand new weekend roundup, Three of the Best! Every Sunday, we’ll post up Breaking Muscle’s top three articles of the week. These pieces have caught your attention throughout the last seven days. So here they are in one place for you to consume, digest, and enjoy.

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http://www.thealternativedaily.com/

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A handful of years ago, I popped into a cafe to grab a quick lunch and was delighted to discover savory muffins on the menu. Since then I’ve made savory muffins a part of my baking repertoire. This version of a savory muffin takes advantage of one of spring’s most abundant (and certainly most beautiful) vegetables, radishes, and pairs them with goat cheese for a peppery, tangy twist.

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Cooks are notoriously attached to their tools: Bakers are devoted to the 9×13 pan, bartenders love their citrus juicers, and most chefs will gladly wax poetic when asked about their favorite knife. That’s why we’ve saved the task of clearing out your kitchen tools for late in The Kitchn’s Spring Refresh. By this point, I hope you’ve already experienced the new energy that comes with letting go.

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Who can resist meat with a built-in handle? No utensils needed for drumsticks, just a stack of napkins or the willingness to lick your fingers clean. Which is a pleasure, when they’re covered with chicken fat and zesty Southwest spices.

Southwest drumsticks are coated in coconut flour and spices, baked until brown and crispy, then dunked repeatedly in spicy chipotle mayo. It’s an easy dinner or deliciously convenient lunch, so consider cooking a batch specifically to grab cold out of the refrigerator.

The chipotle lime mayo is already made for you in the Primal Kitchen. PRIMAL KITCHEN™ Mayo is dairy, soy and canola oil free with no sugar or artificial ingredients. The chipotle lime flavored mayo has just the right amount of heat, plus a smoky chipotle flavor. It’s the perfect sidekick for these drumsticks. Once you have a jar of the mayo in your refrigerator, how else can you use this addictive (and convenient) condiment? Fish, salmon cakes, steak and chilaquiles immediately come to mind.

Servings: 4

Time in the Kitchen: 50 minutes

Ingredients:

• 8 drumsticks, patted dry
• 2 tablespoons coconut flour (13 g)
• 1 1/2 teaspoons salt (7 ml)
• 1 teaspoon chili powder (5 ml)
• 1/2 teaspoon ground cumin (2.5 ml)
• 1/2 teaspoon smoked paprika (2.5 ml)
• 1/4 teaspoon garlic powder (a pinch)
• 1/4 teaspoon black pepper or cayenne (a pinch)

Instructions:

Preheat oven to 425°F/218°C.

In a small bowl, mix together the coconut flour, salt, chili powder, cumin, smoked paprika, garlic powder and pepper.

Put the drumsticks in a large sealable bag and pour in the seasoning mix. Shake and toss the bag until every drumstick is well coated in seasoning.

Butter or lightly oil a baking dish, rimmed baking sheet or cast iron skillet. Put the drumsticks in the baking dish and cook for 20 minutes. Flip the drumsticks over and cook for about 20 minutes more, until the outside is browned and the inside temperature reads at least 165°F/74°C on a digital thermometer.

Serve the drumsticks warm or cold with PRIMAL KITCHEN™ Chipotle Mayo for dipping.