Tomorrow is my birthday, but Adam couldn’t wait to give me my gift. Can you guess what it was? A Nikon D3300 camera. This website. And a light set up that should help with the low light of our apartment. I got right down to making some food and taking pictures of it with my new set up.

For my first post, I present to you something I’ve made a dozen times for my family modified from a blogger who always posts delicious and easy recipes.

I look forward to getting more familiar with the camera, getting better shots faster.

But without further ado, the recipe:

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Brown Sugar Baked Chicken Legs & Roasted Red Pepper Dip

Ingredients

2 pounds of chicken

2 Tablespoons Olive Oil

1 Tablespoon Brown Sugar

1 Teaspoon Smoked Paprika

1 Teaspoon Chili Powder

1 Teaspoon Salt

1/2 Teaspoon Freshly Ground Pepper

Dip:

Equal Parts Sour Cream, Goat Cheese, Roasted Red Pepper*

Salt to taste

Method

Preheat oven to 425.

Cover a baking sheet with aluminum foil.

Mix all chicken ingredients together in a large bowl, coating the chicken as evenly as possible.

Bake at 425 degrees for 30 minutes or until chicken legs have an internal temperature of 165.

Meanwhile, make the dip by mixing the dip ingredients in a food processor or blender.

Serve hot with dip.

*I have roasted my own peppers for this recipe, using my oven’s broiler and peeling it, but for simplicity’s sake I usually use canned roasted red pepper.

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Easy and delicious: my favorite things.