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Plantar Warts Suck!

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(here's what the Plantar Wart looks like without the scab)
My daughter kept complaining about a splinter on the bottom of her foot. Took a look at it and it seemed like a small irritation or small cut on the bottom of her foot, but nothing that Neosporin couldn't cure. Weeks later, a wart showed up and it was right under her foot bone, causing pain when she walked. Our pediatrician sent us to a podiatrist that gave us VerruStat and asked for her to use a pumice stone to lightly scrub her foot every night. Months later, we were still on the same boat, except a little cash poor because of the bi-weekly co-pays to see the doctor, and not much had improved.

I finally realized that the podiatrist was too conservative and we needed a pro-active doctor to care of  this painful nuisance. I called my own podiatrist and he was very proactive (should have gone to him in the first place), he used an in-house formula to burn the wart, it bubbled up and that night we bust the blister open …
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Apple-Honey Drumsticks

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Recipe courtesy of Food Network Kitchen
Level: Easy
Total: 1 hr
Prep: 20 min
Cook: 40 min
Yield: 6 servings

Ingredients
12 skin-on chicken drumsticks
Kosher salt and freshly ground pepper
2 cups apple juice
1/2 cup apple cider vinegar
1/4 cup low-sodium soy sauce
2 teaspoons honey
Grated zest of 1 lemon
1/8 to 1/4 teaspoon red pepper flakes
2 teaspoons sesame seeds (optional)
1 tablespoon unsalted butter

Directions
Preheat the oven to 450 degrees F. Set a wire rack on a rimmed baking sheet. Put the drumsticks on the rack and season both sides generously with salt and pepper. Bake 30 minutes; flip the drumsticks and continue baking until golden and crisp, about 30 more minutes.

Meanwhile, make the sauce: Bring the apple juice, vinegar, soy sauce, honey, lemon zest, red pepper flakes and a pinch of salt to a high simmer in a large skillet over medium-high heat. Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes. Set aside until the chicken is done.

Stir the sesame seeds into the…
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Chicken Enchilasagna

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Recipe courtesy of Ree Drummond
Total: 55 min
Active: 20 min
Yield: 6 to 8 servings
Level: Easy

Ingredients
3 tablespoons vegetable oil
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon kosher salt
4 boneless, skinless chicken breasts
3 cups part-skim ricotta
3 cups grated Monterey Jack cheese
1/4 cup chopped fresh parsley
One 14-ounce can green enchilada sauce
One 14-ounce can red enchilada sauce
11 cooked lasagna noodles, cooled
2 cups grated sharp Cheddar

Directions
Preheat the oven to 375 degrees F.

Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. Sprinkle the chicken breasts with half the spice mix. Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total. Set aside to cool, then shred.

In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.

In a lasagna pan, pour in a little of bo…
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