as GOLD as it gets

Life's adventures should be fully accessorized!


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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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crockpot picadillo stuffed peppers

This is a great weeknight dinner because the crockpot does all the work! I think this works best if you do the picadillo overnight and wake up in the morning and pop it in peppers and let it go all day so its ready for you when you get home.
picadillo stuffed pepperscrockpot picadillo crockpot picadillo crockpot picadillocrockpot stuffed peppers picadillo

crockpot stuffed peppers picadillo crockpot stuffed peppers picadillo crockpot stuffed peppers picadillo

Ingredients:
1lbs 93% lean ground beef
1 cup minced onion (I had vidalia on hand)
1 chopped green bell pepper
3 cloves garlic, minced
1/4 cup minced cilantro
1 tomato, diced (I had beefsteak on hand)
8 oz can tomato sauce
1 cup of water
1/4 cup alcaparrado (you can make your own with green olives with pimientos centers and capers)
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper, to taste

Peppers:
5 large bell peppers
brown rice (I use the whole grain brown rice microwaveable bag!)
handful of shredded cheese
1/3 cup water

Directions:
1) Brown your beef in a medium skillet until no longer pink. Be sure to season with salt and pepper when cooking.
2) Once cooked, drain the liquid from the pan and add in onion, garlic and bell pepper and heat for another 4-5 minutes on a lower temperature to help the flavors start to develop.
3) Place everything from the pan into the crockpot. Then add everything else: chopped tomato, cilantro, tomato sauce, water, alcaparrado, garlic powder, cumin and bay leaves.
4) You can cook this on low for 6-8 hours or on high for 3-4 hours. Just like with any other crockpot recipe, you may need to adjust seasonings when its done.
5) Cut the tops off your peppers, fill 1/3 of the bottom with brown rice and then scoop in picadillo. You can also top with cheese. Pour water around peppers in the crockpot but don’t get the inside of the peppers wet, the water will steam them.
6) Cook on low for 4-6 hours or high for around 3 hours.

recipe slightly adapted from SkinnyTaste


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bunless bruschetta turkey zucchini burgers

I’m sharing a recipe that I’ve found to be tride and true! I didn’t create this recipe, like I’ve mentioned on the recipe tab of my blog, I do adapt some recipes, but I really just want to try recipes for you to try out in your kitchen. I tweaked this a little bit but SkinnyTaste is the creator of this great summer recipe.

bruschetta turkey zucchini burgersI love bread but I also love a bunless burger if you are trying to lighten the recipe a bit. And honestly I think this recipe works better without a bun.
bruschetta turkey zucchini burgers

The bruschetta only take a few minutes to throw together but I like to cover it and place it in the fridge so the flavors have the opportunity to blend. Chop your onion, basil and tomatoes, throw in a bowl and season with salt and pepper (it looks crazy seasoned above but I just hadn’t stirred it yet). Toss with balsamic and olive oil and you are good to go!bruschetta turkey zucchini burgersTomatoes, basil and zucchini really make this recipe pop so try to get the freshest that you can.
bruschetta turkey zucchini burgers

This zucchini came from my in-laws garden so it was fun to pop this in our recipe!

bruschetta turkey zucchini burgers

I added a little lemon juice into the turkey mixture and added some old bay to the patties because turkey burgers tend to get a little dry or not have as much flavor as beef burgers so I like to add a little something to them.

Ingredients:

Bruschetta:
1/4 of an onion, chopped
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
salt & pepper
2 medium vine ripe tomatoes
2 small cloves garlic, minced
approx 8 fresh basil leaves, chopped
approx 8 mozzarella balls , diced
Turkey zucchini burgers:
1lb lean ground turkey
1 medium zucchini, grated
1/4 cup seasoned whole wheat breadcrumbs
1/4 tsp lemon juice
salt & pepper
sprinkle each side lightly with old bay seasoning

Directions:

1) Toss all the bruschetta ingredients together, except for the mozzarella. Cover with plastic wrap and refrigerate until ready to use.
2) Mix grated zucchini and turkey in a bowl with breadcrumbs, lemon juice, salt and pepper.
3) Make 6 patties from mixture. Gently sprinkle Old Bay seasoning on each side of the formed patty.
4) Grill burgers on grill until they reach 165 degrees F.
5) Drop in mozzarella to the brushetta and serve with bunless burger!


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grilled teriyaki chicken skewers

Here is an excellent and easy grilling dinner thats perfect for summer!
terikyaki chicken skewers | as GOLD as it gets blogIngredients:
8 chicken tenders
2 bell peppers (one yellow, one orange)
1/4 onion
whole pineapple, only used about a 1/4
30 minute teriyaki marinade
archer farms teriyaki grilling sauce
6 wood skewers

Directions:
1) Soak wood skewers in a gallon ziplock bag of water for several hours before grilling to prevent them from catching fire while on the grill.
2) At least 30 minutes before grilling, marinade chicken tenders with 30 minute teriyaki marinade in a large ziplock bag.
3) Chop veggies in chunks where you will be able to easily able to skewer and have them not fall apart. I suggest having them fairly large. Cut tenders into about 4 chunks per tender.
4) Place pineapple, onion, bell peppers and chicken alternating on the skewer. (I like to put the pineapple, bell pepper, chicken, onion, bell pepper pineapple chicken…just to have more fruit/veggie than chicken) It makes no difference which order or how many you place on the skewer. Just don’t pack them down too close where they can’t cook evenly.
5) Grill until cooked through approx 8-10 minutes, flipping once in-between. 
terikyaki chicken skewers | as GOLD as it gets blog

I served these with pasta salad and we also roasted green beans on the grill. terikyaki chicken skewers | as GOLD as it gets blog


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crockpot chicken taquitos

There is no question as to my favorite food: mexican all. the. way. Unfortunately the east coast sucks at mexican food. In college there wasn’t even a mexican restaurant in Boston! Sure a few “tex-mex” style restaurants but not reaaaal mexican food. If you’ve ever had an authentic mexican food experience you’ll know what I mean.

crockpot chicken taquitos
rolling taquitos
prepping olive oil

Although these are definitely not authentic taquitos with a fried crunchy shell, they are pretty dang good. I opted for whole grain tortillas to be a little heathier. A few things to note about using whole grain tortillas in this recipe or others: they don’t have a lot of taste and they can tear extremely easily. To avoid the taste issue I spiced up the insides and added garlic salt and pepper into the olive oil I spread over the tortillas before I put them in the oven. To combat and prevent tearing, I microwave the tortillas for 10 seconds before working with them. You can stack several in at once but I gently separate them before microwaving. This really allows them to be a much more flexible and workable.

crockpot chicken taquitos recipe card


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I was excited when I came across this recipie for Chicken & Veggie Handpies from Rachel Schultz, you can find her post here.

Boy was she right. These are delicious! I decided to stuff a lot more veggies to mine, but the general idea is the same!

I started out making my own piecrust, from none other than Smitten Kitchen. I had never made it before, but let me tell you it was divine! She had such a good explanation for every step that I never felt confused. You could also use a boxed pie crust, but what is the fun in that? (I mean, probably a lot of fun as in, doing fun things by saving a lot of time…but I just love saying “I made it from scratch!”)

I replaced one potato with a bag of Green Giant, Backyard Potatoes- I had them on hand and they are delicious and easy.

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I also added some frozen spinach and corn that I had on hand. Excuse the iphone photos on my non-glam counter.

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1 bag green giant backyard potatoes
1 cup of corn
1 cup of spinach
1 tablespoon olive oil
1 onion, diced
1 stalk celery, diced
2 carrots, chopped
1 tablespoon butter
3/4 cup whole wheat flour
14 ounces chicken stock
2 boneless, skinless chicken breasts, cooked and shredded
1 egg
Salt & pepper

Preheat oven to 425 degrees. Microwave Backyard Potatoes for time on bag, usually 5-8 minutes. Meanwhile, cook onion, celery, carrots, corn and olive oil in a large skillet over medium heat.  Cook for about 10-12 minutes, until onions are tender. Add in spinach for a minute or two- you don’t want soggy spinach. Season with salt & pepper. Add butter, cooked chicken, and broth to skillet and allow to simmer for a few minutes.

Add flour and mix well, forming a thick pie filling. Slice pie crust into large squares, make sure they are the same size so they can easily have a partner. Arrange 4 pie squares on a lined baking sheet. Spoon chicken filling onto squares, leaving plenty of room to seal the dough. Place the matching square on top and seal. Place two incisions in the top of the dough with a sharp knife.

Whisk together egg and 1 tablespoon of water. Brush over tops of pastries and bake in oven for 15-20 minutes, or until golden brown.

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These got the JPS stamp of approval- we ate these for days! Thanks for the great recipe Rachel!