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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: Related:  SaucesAsian

Magic Sauce Recipe I call this the magic sauce recipe. In part, because it makes everything it touches shimmer with deliciousness. It's magic like that. Technically, it's a riff on a chimichurri sauce - one that veered off the rails in a big way. Much tweaking has rendered it a distant second cousin. Let's just start by putting one thing out there. It's as versatile as a black dress. - More Herb Recipes - - More Paprika Recipes - - More Quick Recipes - 1/2 cup extra-virgin olive oil 1 teaspoon fresh rosemary leaves 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 2 teaspoons sweet paprika 2 medium cloves of garlic, smashed into a paste 1 well-crumbled bay leaf pinch of red pepper flakes 1/4 teaspoon + fine grain sea salt 1 tablespoon fresh lemon juice Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle. Makes ~2/3 cup. Prep time: 5 min - Cook time: 5 min Print Recipe

Chicken and Broccoli Noodle Casserole Shredded chicken breast and broccoli cooked with noodles in a light creamy sauce topped with toasted breadcrumbs. A simple dish the whole family will love, even the little ones! This is an inexpensive dish, you can make this ahead, then top it with the breadcrumbs and put it in the oven 20 minutes before you are ready for dinner. I have a great tip I've talked about before but if you are new here you will love this! I buy chicken breast in bulk because it's less expensive. Chicken and Broccoli Noodle CasseroleSkinnytaste.comServings: 6 • Serving Size: 1/6th • Points +: 8 pts • Smart Points: 8Calories: 313 • Fat: 9.9 g • Protein: 27.2 g • Carb: 31.2 g • Fiber: 4.4 g • Sugar: 2.6 gSodium: 256.7 mg (without salt) Ingredients: Cook noodles in salted water until al dente, or slightly undercooked by 2 minutes. Heat oil in a large skillet. Preheat the oven to 375°. In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes.

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

Chicken teriyaki I’ve been cooking for as long as I can remember and in certain periods of my life I did not have much time to spend in the kitchen – I needed delicious yet quick meals for weeknights. On my days as a single lady I used to make lots of pasta – both my dad and my sister are crazy for it and dinner would be on the table in less than half an hour. Recently I’ve been trying my hand at Asian recipes and some of them are absolutely delicious – and equally fast. This chicken teriyaki is a great example: it has instantly become a favorite of my husband’s – a.k.a. "the picky eater" – and it took me moments to put it together. Let me tell you something: if my husband liked it, picky people everywhere will probably like it, too. Chicken teriyaki slightly adapted from the wonderful Nigella Kitchen In a bowl large enough to hold all the chicken pieces, mix together the sake, mirin, soy sauce, sugar, ginger, spring onions and sesame oil.

Cashew Chicken Recipe | Chinese Recipes (Popular and All-Time Favorite Chinese recipes: Broccoli Beef, Sweet and Sour Pork, Egg Drop Soup, Kung Pao Chicken, Chow Mein, Fried Rice, Orange Chicken, Mongolian Beef, and more.) To celebrate the Beijing Olympics, I am going to share some of the most popular Chinese recipes with you in the next two weeks. While Chinese recipes are often featured here on Rasa Malaysia, I mostly share my favorite Chinese dishes—meaning those that I enjoy eating—with my readers. A simple Google search of the most popular Chinese food in the United States returns the following results: As a Chinese, I have to say that this is not the most interesting list. Chinese cuisine—when done right—is pleasing, subtle, delicate, satisfying, and a great treat to the taste buds. Since most of my readers are Americans, I thought I would share with you the correct way of making these popular dishes. Baking soda serves two purposes:

Easy 7-Up Marinade Family recipes may be my favorite recipes ever! My grandma passed down this recipe to me. I am not sure where she got it from, but it made into one of her two GIANT cookbooks she gave me when I went to college. Both she and my mom make this marinade all the time, because really, it is SO easy AND tastes amazing! I like to credit its amazing flavor to the 7-Up :) Now that we finally have a grill, I make it all the time for a quick, easy and delicious dinner. By Chef in Training June 7, 2012 Course: EntréeSkill Level: Easy An easy and delicious marinade that is jam-packed with amazing flavor! Ingredients Print This Recipe2 cups 7-Up 1 cup soy sauce 1 Tbsp. horseradish (Optional) I use Kraft Sauceworks Horseradish1/2 tsp. minced garlic 1 cup oil Instructions In a medium bowl, mix all ingredients together.Trim Chicken and poke holes with fork.Place chicken in a 9x13 and pour marinade over top and cover. Enjoy!

Bacon Topped Petite Turkey Meatloaf with BBQ Sauce If you like the sweet smoky flavor of BBQ sauce, then you'll love these petite turkey meatloaves combined with a little zucchini, my homemade Kansas City Style BBQ sauce, and bacon! A fun twist on an my classic Petite Turkey Meatloaf. I've been playing around with this recipe for a few weeks to get it just right. I love adding zucchini to the mix because it adds moisture to otherwise dry turkey. Bacon Topped Petite Turkey Meatloaf with BBQ SauceSkinnytaste.comServings: 5 Serving Size: 1 loaf • Old Points: 6 pts • Points+: 7 ptsCalories: 259 • Fat: 10 g • Carbs: 17 g • Fiber: 1.2 g • Protein: 25 g • Sugar: 7.6 gSodium: 940 mg Ingredients: 3/4 cup grated zucchini, all moisture squeezed dry with paper towel2 tbsp onion, minced2 tbsp diced red pepper1/2 cup seasoned breadcrumbs (use plain for dairy free)1/4 cup Kansas City BBQ Sauce1 large egg1 tsp smoked paprika1 tsp kosher salt1.3 lb raw 93% lean ground turkey5 slices center cut bacon, cut in half2 1/2 tbsp BBQ Sauce Directions:

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:

Almost-Famous Chicken Lettuce Wraps Recipe : Food Network Kitchens Directions Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved. Fry the noodles: Pull the noodles apart into sections. Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Make a bed of noodles on a platter and top with the chicken mixture. Photograph by Andrew Mccaul Healthy Baked Chicken Nuggets Chunks of all white meat chicken breasts coated in breadcrumbs and parmesan cheese then baked until golden. An easy chicken recipe your whole family will love. What can be more kid friendly than chicken nuggets, even the pickiest kids like them. Kids love finger foods or anything you can eat with toothpicks so when my daughter was young I would make her a dish of bite sized goodies she liked such as tomatoes, olives, pasta, etc. and served them with toothpicks and she always cleaned her plate! Once I'm in breading mode I usually make breaded zucchini sticks as well and bake them all at the same time along with some pasta and a salad for a complete meal. Double these for more or make half for less servings. Healthy Baked Chicken NuggetsGina's Weight Watcher Recipes Servings: 4 • Serving Size: 1/4th of nuggets • Old Points: 4 pts • Points+: 4 ptsCalories: 164.9 • Fat: 4.6 g • Protein: 22.1 g • Carb: 7.7 g • Fiber: 0.9 g • Sugar: 0.1 g Ingredients: Preheat oven to 425°.

Salsa by mandy | Epicurious Community Table This post appears in the Editors Ask: Cinco de Mayo challenge. No need for much explanation here. Salsa is pretty self explanatory after all! It’s so simple to make and tastes so delicious, I don’t know why anyone would eat salsa from a jar. It keeps in the frig for at least a week if you can keep it that long!! In a food processor or blender, add all the ingredients except salt, pepper and extra chilies. Ingredients: 1 28 ounce can whole tomatoes 1 10 ounce can diced tomatoes with green chilies 2-3 cloves garlic, chopped ¼ cup white onion, diced ¼ cup cilantro, chopped ¼ tsp cumin 1 tsp sugar 2 tbsp lime juice ¼ tsp salt ¼ tsp black pepper Can of green chilies, if needed Read the original on: My Daughter's Apron