Asian Glazed Drumsticks

These days, we’re all about eating better, making smarter choices. Hubby & I are on a quest not just to lose weight (which would be nice) but to get healthy. Sometimes, you want something “bad”. This is a light version of something that still tastes like it’s sinful to eat. The sauce makes enough to drizzle on veggies. We opted for steamed green beans and steamed zucchini slices. This recipe is adapted from Gina’s Skinny Recipes.

Asian Glazed Drumsticks

• 12 medium chicken drumsticks, skin removed
• 1 teaspoon olive oil
• 1 teaspoon sesame oil
• 1 cup water
• 1/2 tbsp Sriracha Hot Sauce (more or less to taste)
• 1/2 cup balsamic vinegar
• 1/3 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons minced garlic
• 1 tsp ginger, grated
• 1 tsp toasted sesame seeds

1. In a heavy large saucepan, brown chicken on high for 3-4 minutes with the 2 oils.
2. Whisk water, balsamic, soy sauce, honey, garlic, ginger, and hot sauce in a separate bowl.
3. Add mix to saucepan and cook on high until liquid comes to a boil.
4. Reduce heat to low and simmer, covered for about 20 minutes.
5. Remove cover and bring heat to high, allowing sauce to reduce down, about 15-20 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don’t want it to burn when it start becoming thick)
6. Transfer chicken to a plates and drizzle glaze on top. Sprinkle on sesame seeds if desired.

Asian Glazed Drumsticks

Mustard Chicken Salad

I lived in the Hamptons – not as one who comes out on weekends, or one who lives in a big house. I lived there as a local in a family farmhouse built in the mid-1800s. My husband was the 12th generation born in the Hamptons (my 2 oldest are 13th generation born there and sadly the last) since his family arrived in East Hampton in 1632! Yes, I said 1632!

That being said, we knew other locals; You know the kind: the farmers, the baymen, the people who serve you your food, ring up your purchase, or clean your house. I never normally would have spent money in a fancy high-end deli but we were friends with a girl who worked at one. We’d go visit and she’d give us a great discount on the fresh deli stuff. The place was off of Main Street on Newtown Lane in East Hampton. I think you might know it even if you’ve never been to the Hamptons – it was called the Barefoot Contessa and was owned by Ina Garten.

I admit, I was spoiled! The case was filled with the most amazing salads and pre-made food. The bakery area had those picture perfect cupcakes and breads. Our friend, S, told us something I will ALWAYS remember: “if you get a cupcake, get one that has fluffy frosting and nothing on it (like shredded coconut)” Why you ask? Because if a fly were to land on a gooey, luscious fresh butter cream cupcake, it would stick and they’d have to toss the cupcake. If a fly landed and was feasting on one of her ever so famous coconut dream cupcakes, it could fly off and you’d be none the wiser. I never did buy a cupcake from there.

Just about every time, We’d get at least a small container of her Mustard Chicken Salad. I can still taste that perfection! I downloaded the recipe online from the food network site but I did amend it only because it was going to be for my kids as well. Hers was better but in a different ways – hers was a more sophisticated, hard mustard taste while this is a bit creamier and subtle.

I dont use many cookbooks but I do own 2 from Ina because I can vouch for her food that has actually be made by her hands. I am honored to say I have eaten her food and seen her in person. She ran a great shop and love her story of how she started with a small struggling bakery to where she is today.

Now on to my redone over quite a bit recipe.

MUSTARD CHICKEN SALAD

1.5 pounds boneless chicken breasts
1 teaspoon olive oil
salt & pepper
3 cups of fresh broccoli florets
1-1/2 cups mayonnaise
2 tablespoons milk
1/3 cup Dijon mustard
1 teaspoon dried tarragon
1 pint cherry/grape tomatoes, halved

1. Clean and cut chicken in to bite-sized pieces.
2. sprinkle chicken with salt & pepper.
3. Heat olive oil in a large skillet over medium-high heat and cook until the chicken is just cooked.
4. Add broccoli florets to a large pot of salted water.
5. Cook for 1 minute (until crisp tender), drain, and place immediately int oa bowl of ice to stop cooking & set the nice bright green color.
6. Whisk together the may, milk, mustard, tarragon, 1T salt, and 1/2 t black pepper.
7. Add the sauce to to warm chicken and stir gently.
8. Add broccoli & tomatoes and mix gently again.
9. Refrigerate for a few hours so the flavors can mingle.

Slow Cooker Chicken Tortilla Soup

My kids BEG for this soup.
Of course, HT & OC simply call it “cheese chunk soup” but no matter what you call it, it’s delicious!

• 1 large onion (about 2 cups), diced small
• 1 can pinto beans (~15 oz)
• 1 can black beans (~15 oz)
• 1 can tomato sauce (8 oz)
• 1 can beer (I normally use Yuengling)
• 1 can corn, drained
• 1 can diced tomatoes with chilis (~10 oz)
• 1 can diced tomatoes (~15 oz)
• 1 package taco seasoning
• 1 teaspoon garlic powder (or minced)
• 2 whole skinless chicken breasts
• cubed Monterrey jack cheese
• cubed avocado
• sour cream
• broken tortilla chips

1. Add onion, pinto beans, black beans, corn, tomato sauce, diced tomatoes, beer, and taco seasoning to slow cooker.
2. Stir to blend.
3. Place chicken breasts on top but press down slightly just until covered by liquid/ingredients.
4. Set on low for 5 hours.
5. Remove chicken and using 2 forks, shred the chicken.
6. Stir chicken back into the soup & continue cooking for 2 hours.
7. Place a 4-6 pieces of cheese in each bowl. Then add some tortilla chips & a few pieces of avocado. Ladle soup into bowl. Let sit for a few minutes so chees gets soft.
8. Top with a spoonful of sour cream.
9. Enjoy!

It’s so easy and so amazing!

Pictures to follow

Baked “Fried” Chicken Tenders

My kids are weirdly picky eaters. They do not eat things like macaroni & cheese, casseroles, tater tots, jelly, Cheez-It’s or sweet potatoes. They do like things like sushi, calamari, oysters, tofu and the stinkiest cheeses you can find. They have unusual tastes but I shouldn’t expect any different from the kids of 2 people who appreciate food the way we do.

Me? I’m picky too but in a different way. I was vegetarian for about 7 years with about half of that time being vegan. My finickiness comes in meat form. I generally don’t like anything bone-in. I don’t like anything that can look back at me. I am very picky with my chicken. It needs to be very cooked. It needs to be very clean and very white. Another reason I’m a picky mickey is that I am a “supertaster.” I always had a keen sense of taste but once I got pregnant with my eldest, I guess my papillae grew (is that possible?) because since then game is super “gamey”, beef is really “beefy”, and poultry is super “fowl”. Unless chicken doesn’t taste like chicken, I can’t eat it.

That being said, I’m always on the lookout for new recipes. I see some, and in true me fashion, I rip it apart and change the whole thing. Basically, I look at recipes for what ingredients they blend together and how long they cook it for. I don’t follow proportions very much at all. I also try and “healthify” things. I want my boys to live long, healthy, happy lives.

So here is a baked chicken tender recipe that rivals the fried restaurant kind. I saw this once on in Martha Stewart years ago but here again is my ripped apart version.

Baked “Fried” Chicken Tenders

• 1/2 cup all-purpose flour
• 3 eggs
• seasoned salt (we love Lawry’s) & pepper
• 8-10 cups crisp rice cereal
• 4 tablespoons olive oil
• 2 pounds boneless chicken breasts, cleaned & cut into kid-friendly strips

Directions

1. Preheat oven to 475.
2. Bowl 1: Add flour. Season with salt & pepper.
3. Bowl 2: Add eggs. Lightly beat with a fork. Season with salt & pepper.
4. In 2 batches, pulse the cereal & oil (4-5 cups cereal per 2T of oil) until crumbs are fine and it’s well incorporated. Season with salt & pepper.
5. Bowl 3: Add cereal mixture.
6. Coat chicken in flour. Shake off excess.
7. Dip chicken in egg. Let excess drip off.
8. Place chicken in cereal mixture and press the chicken to help coat.
9. Place chicken on a baking sheet. Allow pieces room on all sides for better cooking.
10. Bake for 8 minutes minutes, turn chicken. Bake for an additional 8-12 minutes until lightly browned & cooked through.

Bowl #1

Bowl #2

Bowl #3

Chicken cleaned & cut

Chicken ready to bake at 475.

Chicken out of the oven.

Plated and ready to be eaten. I serve it with a homemade ranch dipping sauce YUM!