Asian Glazed Drumsticks

These Asian themed drumsticks turned out delicious.  The reduced glaze has so much flavor and I made it with a little kick of spice, just the way we like it! This recipe was inspired from Ginas Skinny Recipes. Check out the nutrition information:

Serving Size: 2 drumsticks • Old Points: 5 pts • Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g

Pretty impressive, right?  I would’ve never guessed that these drumsticks would be so healthy, especially with all the flavor they have. I served drumsticks next to rice and some steamed vegetables sautéed in soy sauce.

Enjoy!

Ingredients: 

  • 10 medium chicken drumsticks, skin removed
  • Oil spray (I used PAM)
  • 1 cup water
  • 1 tbsp Sriracha hot sauce (more or less to taste, can also use any other hot sauce that you have on hand)
  • 1/2 cup balsamic vinegar
  • 1/2 cup soy sauce
  • 4 tsp splenda (or sugar)
  • 1 tsp chopped garlic
  • 1 tsp ginger
  • 2 tbsp chives or scallions, chopped (optional)
  • 1 tsp sesame seeds (optional)

Instructions: 

1. In a large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.

2. Add water, balsamic, hot sauce, soy sauce, agave, garlic, and ginger, and cook on high until liquid comes to a boil.

3. Reduce heat to low and simmer, covered for about 20 minutes.

4. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don’t want it to burn!)

5. Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

 

 

Advertisements

Help Make a Boys Wish Come True

A few days ago, Julie from the blog Peanut Butter Fingers shared a post about a boy who needs help making his Christmas wish come true.  I just thought I’d pass this story on as I thought it was such an awesome opportunity to help make a little boys wish come true!

Max is an 8-year-old boy fighting leukemia, unfortunately he will not make it home to celebrate Christmas.  His awesome Christmas wish is that he would like to receive 1,000,000 Christmas cards in the mail!

If you would like to send him a Christmas card and help make his wish come true, then send your card here:

Max c/o Hailey Remish
417 Jones Street
Belle Vernon, PA  15012

Merry Christmas!

Creamy Chicken and Rice Soup

This was a last minute kind-of impromptu meal! The weather here has been crazy…one day its 70 and less than 24 hours later the high is in the 40’s.  It’s really been freaking my body out! Hot-cold, hot-cold, hot-cold! Make up your mind! I mean I don’t want to complain, because quite honestly I’m not a big fan of cold weather, but I just want it to stay one way or another… preferably towards the 70 degree end if at all possible!

Anyways, My original dinner plan for the evening was to make a chicken casserole that I had made awhile back, but all I really wanted was a hearty soup… I spent some serious quality time in class (oops!) searching for recipes, I finally the perfect recipe.

I’m not going to lie, I was a little nervous making this one.I mean at first it seemed fine, start by cooking the chicken and cutting it in to small pieces, chop and sauté the vegetables you’d like to add, so far so good…and then came the serious part. Make the roux.  What the heck’s a roux you ask? I had no idea either (that shows you how new I am to this whole cooking thing!) Well, i did the research and it’s used to thicken sauces and soups… here’s an article from allrecipes.com that explains how to make a roux.  You’ll be happy to know that I rouxed (not sure if this is really  word, but now it is!) away and the soup turned out delicious! Now whether or not I rouxed properly is an entirely different issue 🙂

Here’s the recipe, enjoy!

Ingredients:

  • 2 cups cooked, shredded chicken
  • 1 cup cooked brown rice (or white!)
  • 1/2 cup diced carrot
  • 1/4 cup diced celery
  • 1/2 cup diced onion
  • 1/2 cup sliced mushrooms
  • 4 tablespoons minced garlic
  • 1-1/2 tbsp extra virgin olive oil
  • 3 tbsp white whole wheat flour
  • 4-5 cups chicken broth/stock
  • 1/2 cup light sour cream
(Because this recipe was so last minute, I didn’t have too many vegetable options, but the original recipe called for broccoli as well and I bet that would’ve been delicious in here!)
Instructions: 
1. Prepare rice and chicken if not already using leftovers:
One cup dry, rice prepared with 1 cup water and 1 cup chicken stock adds depth of flavor. Follow package directions for cooking time. Saute chicken seasoned with salt and pepper in a small amount of oil over medium-high heat just until golden. Remove from heat and shred or chop into small pieces. Set aside.
2. Saute vegetables:
Heat a small amount of oil to medium and saute carrot, celery and onion just until tender. Add garlic. Saute one minute more and remove from heat. Set aside.
3. Make the roux.
In the same pan the vegetables were sautéed in, add oil and flour. Over medium heat, scrape cooked bits of vegetables (and chicken) from pan and incorporate into roux. Cook the roux until golden.  Depending not the type of flour you use the roux may be lighter (white flour) or darker (wheat flour).
4. Make the broth.
Add chicken stock a half cup at a time to roux and stir continuously until roux is incorporated into stock. Continue cooking and stirring over medium heat until slightly thickened and bubbling. Add sour cream and incorporate.
5. Add all the important stuff. 
Add shredded chicken, 1 cup of rice, and sauteed vegetable mixture in to broth. Simmer until desired thickness, 20-30 minutes.  Season with salt and pepper to desired taste.