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Asian Glazed Drumsticks

Asian Glazed Drumsticks
These Asian inspired drumsticks are finger lickin' good! It's hard to believe they are low in points (my husband kept asking me if they were WW friendly as he cleaned the bones!) The glaze would also be great with thighs or wings. I served this with steamed vegetables to make this a complete low fat meal and drizzled the remaining glaze over the vegetables. Have you tried Sriracha hot sauce (the one with the rooster on the bottle)? Asian Glazed DrumsticksGina's Weight Watcher Recipes Servings: 4 • Serving Size: 2 drumsticks • Old Points: 5 pts • Points+: 5 ptsCalories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g Ingredients: 8 medium chicken drumsticks, skin removedolive oil spray (I used my Misto)1 cup water1 tbsp Sriracha hot sauce (more or less to taste) 1/3 cup balsamic vinegar1/3 cup low sodium soy sauce1 tbsp honey (or sugar)3 cloves garlic, crushed1 tsp ginger, grated2 tbsp chives or scallions, chopped1 tsp sesame seeds Directions:

Baked Parmesan Garlic Chicken Wings Recipe Monday, January 4, 2010 This recipe for Baked Parmesan Garlic Chicken Wings is a must-try. If I could, I’d duct tape it front and center on my favorite recipes list. These, along with Momofuku’s Chicken Wings make me a very happy girl. Forget Buffalo wings, forget even the Hooters wings (I just heard my husband gasp). But wait. The dipping sauce is a mixture of blue cheese dressing with Dijon mustard! Ingredients:1 teaspoon dried oregano1 teaspoon dried rosemary1/2 teaspoon ground cumin1 teaspoon kosher or sea salt (1/2 tsp table salt)2 1/2 pounds chicken wings2 tablespoons extra-virgin olive oil (or melted butter)2 tablespoons minced fresh basil2 garlic cloves, finely minced1/4 cup grated parmesan cheese1/2 teaspoon seasoning salt (like Lawry's)1 cup blue cheese dressing1-2 teaspoons Dijon mustard (or to taste)Directions:1. Leave a Comment

Grilled lamb chops with Meyer lemon risotto and arugula...and a GIVEAWAY, courtesy of McCormick! A while back, McCormick contacted me and asked me if I would like to create (and blog about) a recipe based on one of their 2012 Global Flavor Forecast flavor pairings. My answer was, Heck yes! From their list of unique flavor pairings, I chose Meyer Lemon with Lemon Thyme, Limoncello and Lemon Peel. The most exciting part about this experience is that I get to offer one of my readers a McCormick Flavor Forecast kit, as well! To enter to win a McCormick Flavor Forecast Kit (includes: 1 Global Flavor Forecast Report, a $25 gift card to purchase additional perishable items and all non-perishable ingredients for pairing-specific recipes), leave a comment on this post, telling me which of the following flavor pairings you would choose, should you be the lucky winner: - Cumin with Sofrito - Korean Pepper Paste with Sesame, Asian Pear and Garlic - Dill with Mint, Melon and Cucumber - Meyer Lemon with Lemon Thyme, Limoncello and Lemon Peel - Eggplant with Honey and Harrisa - Ginger with Coconut Add:

Sweet Potato Garlic Knots for the Narcs | Kohler Created Because we were in St. Louis all day Saturday, I didn’t get around to making these until early Sunday afternoon. If you know us in real life you know that we live in an interestingly diverse neighborhood. So as I was trying to play Susie Homemaker in the kitchen, Neil was out trying to take advantage of the seasonally warm weather and get our dying, unkept yard cleaned up. I just want to state for the record that we are not assholes. Nope. Fire trucks came blazing down the street, prompting the rest of our neighbors to spill out onto their lawns. Luckily we had these Sweet Potato Garlic Knots to keep us company. Ingredients 1 cup warm water 1 envelope active dry yeast 2 tablespoons honey (or agave nectar) ½ cup sweet potato puree (canned or fresh) 2 tablespoons olive oil (I used an herbed variety) 1 ½ teaspoons coarse kosher salt 3 ½ cups unbleached bread flour (I used ½ bread flour, ½ whole wheat flour) For the drizzle: 3-4 cloves garlic, minced 1/3 cup olive oil Directions 1. 2. 3. 4. 5.

I Breathe...I'm Hungry...: Roasted Baby Eggplant It’s been a busy week over here at IBIH and I haven’t had a chance to post in a few days! I cooked up a storm this morning though, and I’m looking forward to sharing those recipes with you this week. Saturday morning we went to the Ladson open air market, my favorite place to stock up on produce and get inspired. I love it because it’s always cheap and you never know what you’re going to find. This trip I came home with the usual huge stock of beautiful (did I mention cheap?????) One thing I did find that I am excited to share are these beautiful baby eggplant. This morning I roasted some and I’ll be making the rest of them the same way, because they are just soooo delicious! If you can’t find baby eggplant (I’ll be attempting growing some of my own this year) I suspect you could slice a mature eggplant and roast the slices. When I made these I dipped into my stash of Wild Fennel Pollen which is expensive and has a delicate anise flavor. Makes 16 halves: 8 baby eggplant 2 Tbl olive oil

Walnut and Rosemary Oven-Fried Chicken WOW! I absolutely loooooved how this chicken turned out! I found this recipe on Cooking Light and thought the ingredients complimented each other so well. Once again I must give my little disclaimer: recipes will be made again with my NEW camera (I clearly still have a lot to learn), but don’t let my picture fool you! This chicken was really amazing For all you moms, make this using chicken tenders with some honey mustard dipping sauce and your kids will love it! Walnut and Rosemary Oven-Fried Chicken Ingredients 4 (6 oz) chicken cutlets 1/4 cup fat-free milk 2 Tbsp Dijon mustard 1/3 cup panko bread crumbs 1/3 cup finely chopped walnuts 2 Tbsp grated fresh Parmigiano-Reggiano cheese 3/4 tsp. minced fresh rosemary 1/4 tsp. salt 1/4 tsp. ground black pepper Cooking spray Rosemary leaves (optional) Instructions Preheat oven to 425 degrees F. Nutritional Information Serving Size: 1 chicken cutlet • Calories: 280 • Fat: 7 g • Carbs: 6 g • Fiber: 0.9 g • Protein: 42.7 g • WW Points+: 6 pts

Baked Parmesan and Herb Chicken What a gorgeous day today was! Mind you it felt like an oven the majority of the time, but that’s what I love about summer…always an excuse to head to the pool. Unfortunately I don’t have the luxury of being a stay-at-home housewife (although I wish I could be!) so I was enjoying the view of this wonderful weather from my office window. Le sigh. Although the great thing about my job is that I have the internet at my disposal and can find yummy recipes! What I really love most about this recipe, aside from the fresh herbs of course, is the Dijon, Worcestershire and garlic mixture that you dip the chicken into! Baked Parmesan and Herb Chicken Ingredients 4 skinless chicken cutlets 1 cup panko bread crumbs 2/3 cup shredded Parmesan cheese 1 tsp. fresh rosemary, chopped 2 tsp. fresh thyme leaves 4 Tbsp light butter 1 tsp. Instructions Preheat oven to 375 degrees. Nutritional Information

Southern Skillet Corn Oh my gosh, now here is a gorgeous, delicious vegetable side dish that I absolutely adore. This is one of my mom’s recipes, and I think could eat an entire plate of this buttery corn for dinner. She whipped it up for us this weekend and I knew I had to share it with you guys. What makes this corn so special is that it’s got the best of both worlds. It has that wonderful creamy quality of creamed corn, but the corn itself is still crisp and fresh like it’s straight off the cob. Start with six ears of corn. Shuck the corn by peeling off the outer layers. And snap off the husk. Pull any remaining silks off the corn and rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Start in the middle and work your way down. Then flip over to get the other side. Check out these knife skills, getting every last kernel of corn! It was nice to be able to just stand back and photograph this recipe! Once you’ve cut off all the corn… Two teaspoons of sugar… Add the corn…

Espresso and Cream: Salmon Salad Pizza Hey everyone! How was your weekend? Joe and I had friends over on Saturday night to watch the Broncos game and eat chili. And as an added surprise, my mom joined us for the weekend. And although the Broncos lost, it helped to have company (and ice cream) around to keep us from feeling the pain of the loss too much. And since my mom was around this weekend, we took advantage of having her snap a photo of us that wasn’t taken with my computer. Almost every week, Joey and I have homemade pizza for a weekday meal. Inspired by our favorite dinner, salads topped with salmon and feta cheese, Salmon Salad Pizza was born. I was a tad bit skeptical about serving this pizza to Joe. Instructions*Preheat oven to 375°F. Happy Cooking!

Hot Buttered Fluffy Pretzels Have you ever waited in one of those really long lines at the mall for a soft pretzel? You know…the ones for Auntie Anne’s, or Wetzel’s Pretzels? You just can’t help it, right? You can smell that darned cinnamon sugar and butter wafting over from like 100 feet away. Well try these at home, and you’ll never buy those mall pretzels ever again. Start by making a simple yeasted dough, and shape it into a ball. Let the yeast work its magic and create these gorgeous bubbles. Sometimes I just stare at the dough because it’s sooooo prettyyyyyy… Divide up the dough into pieces, and roll each into a long rope. Shape into pretzels by looping the rope through. Sprinkle each pretzel with coarse sea salt and send them into the oven. Bake until golden and puffed, then brush with butter. Enjoy while they are hot! UPDATE: I have posted a 100% Whole Wheat Version of these pretzels (cinnamon sugar ones!) Click here to check it out. Copyright Notice: Fifteen Spatulas images and content are copyright protected. Notes

Pearl Couscous Salad » Foodiddy I had a package of Bob’s Red Mill Pearled Couscous in my pantry for months and thought a family gathering would be the perfect place to try out a new recipe. I searched the Internet for options and thumbed through a bunch of cookbooks. I ended up using a Giada De Laurentiis recipe as my base – but changed it up with substitutions and deletions – especially after reading some of the review feedback on the Food Network website. The Ingredients: 2 Cups Pearl Couscous (Also known as Israeli Couscous) 2 Tablespoons Extra Virgin Olive Oil 4 Cups Vegetable Broth 1 Cup Dried Cranberries 1.5 – 2 Medium Granny Smith Apples – diced 1/2 Cup Pine Nuts – toasted 1/4 Cup Red Onion – finely chopped 1/4 Cup Flat Leaf Parsley – finely chopped 1 Tablespoon Fresh Rosemary – finely chopped 2 Heaping Teaspoons Fresh Thyme – finely chopped Vinaigrette Ingredients: Directions: The salad can be served warm or cold – I really liked it either way. A photo of the couscous after cooking it in the olive oil.

Honey garlic slow cooker chicken It’s probably weird that I pulled out the slow cooker in the middle of May and I’m sure this recipe would have much more appeal in the winter months, but sometimes a craving just has to be addressed. You know that nasty honey bourbon chicken with the suspect brown sauce that the Chinese places in the mall hand out on sample platters as you walk by? Which, btw, I really hope you don’t eat. I know the slow cooker is supposed to be a convenience but honestly, I find it hard to plan far enough in advance to be able to spend 6-8 hours cooking something. The result was a sticky, sweet, spicy sauce that coated every piece of chicken. So comfortingly delicious and no msg. Honey Garlic Ginger Chicken Cook time Total time Slow cooker chicken with a sweet honey garlic sauce. Author: Gina Matsoukas Recipe type: entree, chicken Serves: 3-4 Ingredients Instructions