Planning meals at home when there is a shortage of items at the grocery store can be difficult and frustrating. Luckily, Kelly Anthony, recipe developer and food columnist, has the perfect tips on how to plan meals when there’s a shortage of items at the grocery store. Anthony, who became interested in cooking with her mom as a child, is the owner of The Anthony Kitchen, and is a Bryan-College Station-based food blogger who specializes in comfort food.
The first tip Anthony suggests is to be adaptable when searching for items for recipes. “It’s a difficult task when you don’t know what’s going to be available. The most important thing to keep in mind when you are planning meals is that you’re going to have to be flexible. This is the perfect time to try new things. People may be used to cooking with ground turkey, and the store might be out of it, but there is such a thing as ground chicken that can be easily substituted.”
The second tip Anthony suggests would be to reach out to food bloggers. “Not everyone knows their way around the kitchen, and if they feel like they were going to use a certain recipe that they can no longer use, they can always reach out to the recipe developer,” she says. “I had someone reach out to me about my Smores cookie recipe because they didn’t have marshmallows and only had marshmallow fluff, and I was able to adapt the recipe, explain it and use 90% of the recipe with just a little twist.”
Her last tip is to make sure you’re using interchangeable ingredients. “If you’re baking, it seems like all-purpose flour and yeast are hard to get,” says Anthony. “Rapid rise yeast has been much more available and can be used. However, flour is not interchangeable.” Anthony suggests finding a recipe that calls for cake or bread flour instead. Another thing Anthony recommends is to keep in mind how many items are in the recipe and how many of each item is needed.
One look at Anthony’s Instagram photos will make your mouth start watering. Sign up to receive new recipes weekly at https://bit.ly/2VnhRET!
Crockpot Chicken Legs
2 – 2 1/2 pounds chicken legs
2 1/2 teaspoons Kosher salt
1 1/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
2 tablespoons oil (avocado, canola, or olive oil)
Pat each drumstick dry with a paper towel and transfer to a 4-6 quart crock pot.
Combine all of the dry seasoning in a small bowl and stir to combine. Drizzle the chicken with oil and rub to adhere to each leg. Then, sprinkle the seasoning evenly over the chicken and rub all over to adhere.
Cover and turn on the low setting. Cook for 3 1/2 to 4 hours. Serve and enjoy!
This recipe first appeared at https://www.theanthonykitchen.com/crock-pot-chicken-legs/ on 3/31/20.