Now that you’ve had plenty of time to feast your eyes (and hopefully just feast) on the Ham and Cheese Quiche, it’s time to move on to the second part of our visit…lunch.

On Saturday afternoon after a lovely hike in the near by park and a game of Cranium, we had a lovely lunch. Our lunch consisted of baked chicken drumsticks, wild rice medley and a salad.

Here’s what you’ll need to create this delicious meal.

Chicken drumsticks:
1 (3 pound) whole chicken, cut into pieces
5 tablespoons chopped onion
4 tablespoons soy sauce
2 cloves minced garlic
2 tablespoons honey
To Marinate: Arrange chicken pieces in a baking dish.
In a small bowl combine the onion, soy sauce, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
Preheat oven to 375 degrees F
Bake chicken at 375 degrees F for 45 minutes. Turn pieces over then continue baking for about 10 minutes, or until chicken is tender and cooked through and juices run clear.

Wild Rice Medley:
Start with a wild rice mix or create your own by combining different types of wild rice. Cook in rice cooker or stovetop. Once cooked, add dried cranberries, roasted pine nuts and anything else your heart desires (onions, mushrooms, etc.)

Salad:
In a large bowl, mix together mixed greens, cut cucumbers, cut tomato pieces, raspberries and almond slivers. Add balsamic vinegar and oil, toss and serve.

Enjoy this delicious meal for lunch or dinner!

Tags: chicken drumsticks, dried cranberries, honey, minced garlic, mixed greens, raspberries, roasted pine nuts, slivere almonds, soy sauce, vinegar and oil, wild rice medley

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