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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

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:

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:

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°.

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.

Serious Salads: Asian Chicken Noodle Salad with Ginger-Peanut Dressing Note: We'd like to introduce you to a new weekly column around these parts that's devoted to salads. Salads aren't just rabbit food—they can be colorful, crunchy, vibrant, filling, and exciting. Jennifer of the blog Once Upon a Chef will show us how to toss up a tasty one each week. Take it away, Jennifer! This main-dish-salad is everything you want a summertime meal to be: flavorful, light and totally satisfying. Feel free to make the chicken and dressing ahead of time but cook and dress the noodles at the last minute so they don't get soggy. About the author: Jennifer Segal is the chef behind the popular food blog Once Upon a Chef.

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

Lemon Chicken Recipe Method 1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. 2 Preheat oven to 425°F. 3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs. Let rest, covered in foil, for 10 minutes before serving. 4 Pour the juices from the pan into a serving bowl. Serve alone or with steamed rice.

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

CPK’s BBQ Chicken Pizza When I was in college, California Pizza Kitchen was the height of awesomeness for my friends and me. A vegetarian at the time, I loved their deliciously thin and creatively adorned pizzas more than life itself. CPK was one of my favorite things. In the years since leaving California, I’ve created occasional knockoffs of some of the CPK pizza varieties I remember, since there’s no CPK within at least 500 miles of the ranch—maybe even farther. Today I want to share my rendering of their very popular BBQ Chicken Pizza, which was a favorite of Jeff, my (platonic) roommate from Taiwan. Ahhh, Jeff. Long story. For today, enjoy this pizza! Here’s what you need for the pizza crust. This is simple stuff here, my darlings! To make the crust, sprinkle yeast over warm water and let it stand for a few minutes. Next, add the salt to the flour. And stir it around in the mixer for a few seconds. Next, with the mixer on low, drizzle in the olive oil. Next, pour in the warm water/yeast mixture. Enough said.

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