Honey-Lime Drumsticks w/Snow Peas & Brown RiceChicken drumsticks are as appealing as lollipops and cotton candy: no need to pitch these to your audience because they’re guaranteed winners at the table. I like cooking them too, since they’re so darn easy. That’s why I couldn’t pass up on the recipe for the “Honey-Lime Drumsticks with Snow Peas & Brown Rice,” from the January/February 2016 issue of Cooking Light.

This magazine’s angle of “quick and easy” grabbed me with easy-to-cook drumsticks. However, it baffles me a bit when it suggests we use pre-cooked snow peas and pre-cooked brown rice in this recipe(?). Is the magazine reaching out to cooks who don’t really want to cook? I ignored the “pre-cooked” nonsense and employed my own “quick and easy” methods of sauteing the snow peas and simmering the rice. That’s easy enough for anyone, I say.

I crammed 10 drumsticks into my cast-iron skillet, which required more cooking time than a mere 4 minutes. I was patient, turning them, browning them. After baking in the oven, the chicken was nice and moist, dressed with the soy sauce, ginger, and garlic.

Cooking Light is diligent about limiting its salt allowances, and I’m often dissatisfied, I admit. So, I overstepped this and added a generous amount of salt and pepper to the rice and peas. The lime rind was detectable and pleasant. We had a good meal.

Chicken Drumsticks (2.79 lbs.) = $7.09
Snow Peas (12 oz.) = $3.28

PREP TIME: cook your own rice and snow peas and you’ll still eat within an hour
TASTE: moist chicken coated with soy sauce, ginger, and garlic sits with limey rice and peas

Next time, I’ll cook from another magazine that pulls its own stunt with a “happiness meal.” I’ll make the “Pan-Seared Salmon with Miso Watercress Pesto & Lentil-Black Rice Salad,” from the January/February 2016 issue of Every Day with Rachael Ray. The recipe promises to boost my mood! Come back to my site next week, to see what happens.