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buttermilk oven roasted drumsticks

I don’t know why I have always replaced drumsticks in recipes…this recipe reminded me how GOOD they are. These 6 drumsticks rang up at $2.80! Yummy and cheap?

buttermilk marinated drumsticks

These are great to make in a pinch. Just around 35 minutes to cook in the oven and a few more under the broiler. They marinate all night so the meat is tender is full of flavor.

buttermilk marinated drumsticksbuttermilk marinated drumsticksOh my goodness look at how YUM these look!buttermilk marinated drumsticks

Perfect little meal here for a busy weeknight. The chicken is so juicy and a nice mix from the traditional chicken breast.

buttermilk marinated drumsticks

This recipe is from Julia’s Album. The directions are slightly different based on how I prepared them.

Ingredients:
1 cup buttermilk
1 tablespoon olive oil
5 garlic cloves, minced
1/6 bunch of fresh parsley, minced
1/2 teaspoon regular salt
1/2 teaspoon freshly ground black pepper
6 chicken drumsticks

Directions:
Mix all the ingredients (except the chicken) in a medium mixing bowl.
Using tongs place drumsticks in the mixture, making sure to coat all sides.
Seal bowl with plastic wrap and leave in fridge overnight (I did 18 hours).
Heat over to 400 degrees and place drumsticks alternating directions so they fit in a casserole dish.
Cook for 30-40 minutes, chicken juice should run clear and be at 165 degrees.
Broil for a few minutes to your liking.

 

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cut out calories, cut out the crust: phyllo chicken pot pie

Today I’m sharing a variation of Martha Stewart’s lighter chicken pot pie. We really like chicken pot pie but the butter alone can send you maxing out your calories for the day. Let me preface by saying this is a good recipe but I still like Rachel Ray’s the best (but you could easily merge the two recipes and use phyllo dough to cut some calories). This recipe just has a few layers phyllo on the top and no crust on the bottom.
Chicken pot pie with phyllo doughchicken pot pie
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Pesto Ranch Slow Cooker Chicken

I’ve been hitting some wins in the kitchen!

I recently found this pin which is a recipe from picky palate. Which I’ve just been trying to find a day that would work to try it out. It took me all of 5 minutes to dump the ingredients into the crockpot and I was merrily on my way to work. Now I think if you can make anything at 630am thats an accomplishment. But this really was because it tasted (and smelled) amazing.

I used less chicken (4 pieces), less pesto (half a jar) and more broth (around 1.5 cups) and changed the ranch packet to be the spicy ranch packet (actually that was JPS- it gave it a little kick!)

The chicken was so tender and the pesto and ranch combined were a great pair- it definitely didn’t have too much of a ranch flavor but I think a smoother ending than leaving you with a mouthful of basil. The only thing I didn’t like about the recipe- which is so vain- is it didnt look good. It floats in the mixture all day- and then you definitely want that flavor- so you want to keep pesto on the chicken- but it looks like mushy spinach or something. Do not be dismayed- however ugly it is. It makes up tenfold in taste! We paired it with a broccoli/carrot/pepper veggie mix and grilled potatoes. It would be perfect for a summer dinner outside!

photoI could never figure out why everyone raves about crockpots, until I got my own. I wish I planned meals out enough to throw all of our meals in them and run out the door. But I’m not that planned out yet. ONE DAY.