I’m just thrilled to introduce you to a brand new series here on the blog, Community Cookbook! One of the things I’ve heard so many people mention about my cookbook is how it has a old-school community cookbook feel with the inclusion of recipes from folks just like you. In a few weeks, I’ll put out a call for submissions and if you have a favorite recipe that you’d like to see on SouthernBite.com you can send it in to be featured on the weekly Community Cookbook feature! So, stay tuned for that announcement.
First up, I’ve got a delicious recipe coming to you from country music star and food blogger, Krystal Keith. When Krystal isn’t on stage, she’s sharing some of her family’s favorite recipes on her blog, The Barnyard Bistro. Krystal, take it away…
Well hey there! Stacey thanks so much for having me and allowing me to share one of my recipes with you and your friends. My love of cooking goes back as far as my love for music, as I don’t remember a moment when I discovered a passion for either, the passion was just always there. I guess I should start by introducing myself, it’s just the polite thing to do. My name is Krystal Keith, I am a Country singer/songwriter and have recently released my debut album titled Whiskey & Lace. If you are a fan of country music you may have bumped into one or two songs off the album along the way such as, “Daddy Dance with Me” which I wrote as a surprise for my dad to use as my own father-daughter dance at my wedding or “Get Your Redneck On” which was the debut radio single off of the album. I always said in interviews that if I couldn’t sing I’d be a chef, if I couldn’t cook I’d be a math teacher. One day I decided that I didn’t have to just choose one. I could sing and cook and I could put my whole heart into both. Believe me, I’m by no means calling myself a chef. I bow to some of my chef friends that have a far greater knowledge of food and technique than I do but I do love to cook and even more, I love to share and inspire.
I wrote a cookbook first, not the average new food bloggers kick-start plan but it was that process, which was a gift to my family – a collection of vintage family photos and five generations of recipes – that led me to share a few recipes with my fans, which only led to requests for more recipes, and inspired my launch of The Barnyard Bistro. Pretty soon I was asked to share recipes on my own weekly column for GAC.com called “Krystal Keith in the Kitchen.” The most important thing for me when I’m cooking with family and friends is that we soak in the experience and relish in the memories being created. I create simple dishes, I attempt gourmet fare, and sometimes I do semi-homemade with the best of them. I have a husband that loves to be my number one customer (and taste-tester), so I feed him well.
Enough about me, on to the food! I always feel like a kid again when I get the chance to eat chicken drumsticks. After all, for a child raised in a musical family (my dad is the amazingly talented country singer Toby Keith), what cooler body part does a chicken have than a drumstick?! As was the case in every family my sister and I used to fight over them. I think this is actually a rule in the official “Children of America” handbook, kids must fight over drumsticks. Today, I didn’t have to bite, claw or scratch anyone to get my hands on those bad boys. This is a grown up drumstick with big kid flavors that will make your mouth water. The tangy citrus is the perfect complement to the distinct piney flavor of the rosemary.
I hope y’all enjoy! Come see me over at TheBarnyardBistro.com
Community Cookbook: Roasted Lemon Rosemary Drumsticks
- 1 1/2 lbs chicken drumsticks
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 1 tablespoon fresh chopped rosemary
- 2 tablespoon olive oil
- 1/8 teaspoon granulated garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Rinse and pat dry your drumsticks. Combine lemon juice, zest, rosemary, olive oil, garlic, salt and pepper in a bowl; mix well. Add drumsticks to the mixture and let marinate for 20-30 minutes. Preheat oven to 400°F. Heat a heavy drizzle of oil on the stove in an oven safe skillet. When oil is hot sear both sides of the drumsticks making sure that they are not too close to one another. Place in the oven and roast for 30 minutes or until internal temperature reaches 165°F. Finish with a squirt of lemon juice as you remove it from the oven.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.