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?
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.
Oh my goodness look at how YUM these look!
Perfect little meal here for a busy weeknight. The chicken is so juicy and a nice mix from the traditional chicken breast.
This recipe is from Julia’s Album. The directions are slightly different based on how I prepared them.
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
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.
To be honest, if I saw the title of this dish I would keep scrolling – but please, trust me. They are very good. Somewhere along the line our Target (Princeton Target, I’m looking at you), stopped selling chilli’s in adobo. Unclear as to why they did this but I would just hop over to Wegman’s and get them there…except they don’t seem to have them anymore either. I think that they give enchiladas that smokey heat that authentic mexican dishes have so I was really debating to order some on Amazon until I got the idea to swap in sriracha. Disclaimer: I don’t even like sriracha so if you do I’m sure you’ll think these are amazing.
These enchilada’s were a early hit in our relationship and I think one of the first things I made for JPS and definitely the first thing I made for his family (at his suggestion!). I started with SkinnyTaste’s chicken enchiladas and adapted them when I couldn’t find chillis in adobo.
The filing is easy. I cook chicken with garlic salt and pepper in a skillet, pop it in the kitchen-aide with the paddle and shred it up. If you don’t shred your chicken this way. Put the forks away! It will take you about 10 seconds to shred! While you chicken is cooking in the skillet you can make the enchilada sauce.
Once you have let that simmer and flavors blend you want to fill your tortillas and roll them so the seam is down and they are in a little line in your casserole dish.
From here on out its super simple: pour your sauce over the tortillas. I like to spread it out to the end with a spoon because I 100% hate when enchilada’s have crispy edges these are supposed to be gooey and yummy. Not crunchy like a taco. And don’t forget to load it up with cheese…
I like to put a little more cilantro on the top after they come out and feel free to add sour cream! They have the smokey heat from sriracha so salsa would probably be too much for this dish.
For the enchilada sauce:
- 2 garlic cloves, minced
- 2 tbs sriracha (up to another .5-1 tbs)
- 1-1/2 cups tomato sauce
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 3/4 cup reduced sodium chicken broth
- kosher salt and fresh pepper to taste
For the chicken:
- 1 tbs olive oil
- 8 cooked shredded chicken tenderloins
- 1 cup diced onion
- 3 clove garlic, minced
- 1/4 cup cilantro
- kosher salt
- 1 tsp cumin
- 1 tsp chili powder
- 1/3 cup chicken broth
- 1/2 cup tomato sauce
- 8 (7-inch) low-carb whole wheat flour tortillas
- 1 cup shredded low fat Mexican cheese
- non-stick cooking spray
- 2 tbsp chopped scallions or cilantro for topping
1) Preheat oven to 400 degrees F.
2) Cook chicken tenders with a olive oil in hot skillet. Sprinkle them with salt and pepper. Once fully cooked throw into kitchen aid mixer and using paddle attachment shred chicken on low. Set aside to cool.
3) In a medium saucepan, use a little olive oil or non-stick spray and salute garlic. Add sriracha, chili powder, cumin, chicken broth, tomato sauce and salt and pepper. Bring to a boil and once boiling, reduce heat to low and simmer for 5-10 minutes. Set aside until ready to pour over tortillas.
4) Saute your diced onion and garlic. once translucent (1-2 minutes) throw in your tomato sauce, chicken, cumin, chili powder, tomato sauce, chicken broth and cilantro, add in a little salt and pepper.
5) Let everything simmer on the stove for around 15 minutes so the flavors can blend. Then you want to fill your tortillas and roll them so the seam is down and they are in a little line in your casserole dish.
6) Once all aligned (they can be very close, it doesn’t matter) pour sauce over the entire tortilla so the edges don’t get crispy. Top with a generous amount of cheese.
7) Cover with foil and cook for 20-25 minutes. Take off foil and broil for 2 minutes so cheese is bubbling.
Now you need have to worry about hunting down chills in adobo – just use sriracha!
This is the perfect recipe to share before you have your easter ham and start thinking how to serve up those leftovers! I love myself a good sandwich and sometimes making them at home (or with leftovers) can leave something to be desired. This recipe adapted from the classic ham + swiss on a hawaiian roll will have you gobbling them up and its perfect to make ahead of time for an easy weeknight dinner. Make them in the small/slider size or full size hamburger bun and its sure to please your family (my husband ate THREE!).
The secrets in the seasoning! These rolls taste rich and buttery and like a fresh everything bagel. I perused several similar recipes but decided to go with the full size rolls and the following measurements. You’ll prep these the night before and leave them to rest in your fridge. I had read that some people found that they were soggy after baking so I was careful to adapt my ingredients so they wouldn’t be soggy. They look like the picture below once they’ve sat overnight.
1- 6 count package of hawaiian rolls
1/4 cup of butter, melted
1 tsp onion flakes
1/2 tsp worcestershire sauce
1/2 tsp poppy seeds
1/4 tsp ground mustard
10 oz package of ham
cheddar cheese for each sandwich
1) Using a large casserole dish, place the bottom of the hawaaiian rolls in the casserole and build your sandwich. I used two pieces of ham and one slice of cheddar cheese.
2) Melt your butter and stir in the seasonings. With a whisk or spoon, carefully pour directly over the top of each bun. Be sure to not let too much excess run under the sandwich to prevent sogginess.
3) Let sit overnight in refrigerator.
4) Cook at 350 degrees for 15 minutes and serve.
These could not be easier! I am not a fan of swiss cheese so I was eager to swap cheese from the classic hawaiian ham sandwich (and you could really do any cheese, perhaps next time I’ll try gouda!). A simple ham sammie taken to the next level with a little seasoning and a night in the fridge!