Oven-Fried Chicken Drumsticks

Oven-Fried Chicken Drumsticks

Oven-Fried Chicken Drumsticks

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This fabulous oven-fried chicken uses Greek yogurt to create an amazing marinade that makes this chicken incredibly moist.   This recipe is DIABETIC FRIENDLY!!

              Kim Wallace                                                                      Dennison, Ohio

 

Oven-Fried Chicken Drumsticks Recipe

Oven-Fried Chicken Drumsticks

1 cup fat-free plain Greek yogurt

1 Tbsp. Dijon mustard

2 garlic cloves, minced

8 chicken drumsticks (4 oz. each), skin removed

½ cup whole wheat flour

1 ½ tsp. paprika

1 tsp. baking powder

1 tsp. salt

1 tsp. pepper

Olive oil flavored cooking spray

 

In a large resealable plastic bag, combine yogurt, mustard and garlic.  Add chicken; seal bag and turn to coat.  Refrigerate 8 hours or overnight.

Preheat oven to 425 F.  In another plastic bag, mix flour, paprika, baking powder, salt and pepper.  Remove chicken from marinade and add, one piece at a time, to flour mixture; close bag and shake to coat.  Place on a wire rack over a baking sheet; spritz with cooking spray.  Bake 40-45 minutes or until a thermometer reads 180 F.          4 servings

 

(Recipe for Oven-Fried Chicken Drumsticks was on www.tasteofhome.com, 2014)

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Harvest Salad with Cherry Vinaigrette

Harvest Salad with Cherry Vinaigrette

Harvest Salad with Cherry Vinaigrette

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Mixed greens and plenty of produce make this salad so satisfying, and it’s gorgeous to serve for occasions.  * This recipe is DIABETIC FRIENDLY! *

Jaye Beeler                                                                         Grand Rapids, Michigan

 

Harvest Salad with Cherry Vinaigrette Recipe

 

Harvest Salad with Cherry Vinaigrette

3 medium fresh beets (about 1 lb.)

1 package (5 oz.) spring mix salad greens

2 medium apples, thinly sliced

1 medium carrot, shredded

½ cup grape tomatoes, halved

½ cup yellow grape tomatoes or pear tomatoes, halved

½ cup garbanzo beans or chickpeas, rinsed and drained

½ cup coarsely chopped walnuts, toasted

4 thick-sliced bacon strips, cooked and crumbled

Cherry Vinaigrette:     ½ cup tart cherry preserves

3 Tbsp. olive oil

2 Tbsp. red wine vinegar

2 tsp. Dijon mustard

1 garlic clove, minced

¼ tsp. salt

1/8 tsp. pepper

 

Preheat oven to 400 F.  Scrub beets and trim tops to 1 inch.  Wrap in FOIL; place on a baking sheet.  Bake 50-60 minutes or until tender.  Remove foil, cool completely.  Peel beets and cut into ½ inch pieces.

In a large bowl, combine salad greens, apples, carrots, tomatoes, beans, walnuts, bacon and cooled beets.  In a small bowl, whisk vinaigrette ingredients until blended.  Serve with salad.

10 servings (1 cup each)

 

(Recipe for Harvest Salad with Cherry Vinaigrette was on www.tasteofhome.com, 2014)

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Roasted Potato & Green Bean Salad

Roasted Potato & Green Bean Salad

Roasted Potato & Green Bean Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I made this salad to take advantage of in-season fresh potatoes, onions and green beans.  It’s a perfect twist on the tangy German potato salad my mom used to make.

             Blair Lonergan                                                                  Rochelle, VA

 

Roasted Potato & Green Bean Salad Recipe

Roasted Potato & Green Bean Salad

6 medium red potatoes, cut into 1-inch cubes

1 large red onion, cut into 1-inch pieces

¼ lb. fresh green beans, trimmed and halved

2 Tbsp. olive oil

8 bacon strips, cooked and crumbled

Vinaignette:    2 Tbsp. cider vinegar

1 Tbsp. minced fresh thyme or 1 tsp. dried thyme

1 Tbsp. lemon juice

1 Tbsp. Dijon mustard

½ tsp. salt

¼ tsp. pepper

¼ cup olive oil

 

Preheat oven to 425 F.  Place potatoes, onion and green beans in a greased 15x10x1 inch baking pan.  Drizzle with oil; toss to coat.

Roast 25-30 minutes or until tender, stirring twice.  Transfer to a large bowl; add bacon.  In a small bowl, whisk the first six vinaigrette ingredients.  Gradually whisk in oil until blended.  Pour over potato mixture; toss to coat.  Serve warm.           7 servings

 

(Recipe for Roasted Potato & Green Bean Salad was on www.tasteofhome.com, 2014)

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Asparagus Ham Swirls

Asparagus Ham Swirls

Asparagus Ham Swirls

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I came across the recipe for this hot appetizer years ago and have made it with friends and co-workers.  Asparagus, ham and cheese combine into a fun finger food.

            Nancy Ingersol                                                                 Midlothian, Illinois

 

Asparagus Ham Swirls Recipe

Asparagus Ham Swirls

14 fresh asparagus spears, trimmed

3 Tbsp. Dijon mustard

16 thin slices fully cooked ham

16 slices process Swiss cheese

2 eggs, beaten

1 cup dry bread crumbs

Canola oil

 

In a large skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain well.  Spread about 1 teaspoon of mustard on each ham slice.  Top with one slice of cheese.

Place an asparagus spear at one end (trim to fit if needed).  Roll up each ham slice tightly; secure with three toothpicks.  Dip ham rolls in egg, then roll in bread crumbs.

In an electric skillet, heat 1 inch of oil to 350 F.  Fry rolls, a few at a time, until golden brown, about 3-4 minutes.  Drain on paper towels; keep warm.

Cut each roll between the toothpicks into three pieces.           4 dozen

 

(Recipe for Asparagus Ham Swirls was on www.tasteofhome.com, 2014)

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Grilled Shrimp Remoulade

Grilled Shrimp Remoulade

Grilled Shrimp Remoulade

 

This recipe, Grilled Shrimp Remoulade is from Diabetic Connect.  An updated and untraditional remoulade makes a tangy sauce for these spice-rubbed shrimp.  While this is a warm-weather favorite on the grill, you can also cook the shrimp under a preheated broiler.  Cook shrimp on a lightly sprayed broiler rack, about 4 inches from the heat, for a winter warmer any night of the week.

Grilled Shrimp Remoulade Recipe

Grilled Shrimp Remoulade

Remoulade Sauce:   ¼ cup reduced-fat mayonnaise

¼ cup low-fat plain yogurt

1 Tbsp. chopped flat-leaf parsley

1 tsp. Dijon mustard

¼ tsp. hot sauce, such as, tabasco

Shrimp:   2 tsp ground cumin

2 tsp. paprika

1 tsp. ground coriander

½ tsp. garlic powder

¼ tsp. salt

1/8 tsp. freshly ground pepper

36 raw shrimp, peeled and deveined (about 1 lb.)

To prepare sauce:  Mix mayonnaise, yogurt, parsley, mustard and hot sauce in a small bowl. Cover and refrigerate (for up to 1 day).

Preheat grill to high.

To prepare shrimp:  Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl.  Add shrimp and toss to coat with spices.  Thread the shrimp onto four 12 inch skewers.  Oil the grill rack.   Grill the shrimp until just cooked through, about 3 minutes per side.  Carefully remove the shrimp from the skewers.  Serve immediately, with the sauce.         4 servings

 

(Recipe for Grilled Shrimp Remoulade came from Diabetic Connect, 2014)

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Individual Turkey Potpies

Individual Turkey Potpies

Individual Turkey Potpies

 

Savory, creamy potpies are a great way to make those old leftovers new again.  These are not your grandma’s pot pies…they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.

           Victoria Bond                                                            Tempe, Arizona

 

Individual Turkey Potpies Recipe

Individual Turkey Potpies

2 ½ cups cubed peeled potatoes

1 cup chopped onions

¾ cup sliced fresh carrots

½ cup chopped celery

1 Tbsp. olive oil

2 garlic cloves, minced

2 cups cubed cooked turkey

½ cup fresh peas

½ tsp. minced fresh thyme or 1/8 tsp. dried thyme

½ tsp. minced fresh rosemary or 1/8 tsp. dried rosemary, crushed

¼ tsp. salt

1/8 tsp. pepper

Sauce:   ¼ cup butter. cubed

6 Tbsp. flour

2 cups 2% milk

1 cup chicken broth

½ cup heavy whipping cream

3 Tbsp. Dijon mustard

1 Tbsp. capers, drained

1 tsp. minced fresh tarragon or ¼ tsp. dried tarragon

1 tsp. minced fresh thyme or dried thyme

1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed

½ tsp. rubbed sage

½ tsp. dried marjoram

¼ tsp. ground nutmeg

¼ tsp. salt

1/8 tsp. pepper

Crust:   1 sheet frozen puff pastry, thawed

1 egg

1 Tbsp. water

2 Tbsp. grated Parmesan cheese

In a large skillet, sauté the potatoes, onions, carrots and celery in oil for 8 minutes.  Add garlic; cook 1 minute longer.  Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through.

In a large saucepan, melt butter.  Stir in flour until smooth; gradually add milk, broth and cream.  Bring to a boil; cook and stir for 1-2 minutes or until thicken.  Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture.  Divide among six greased 10 oz. ramekins.

On a lightly floured surface, roll out puff pastry into 13 x 9 inch rectangle.  Cut into six squares.  Place one pastry over each ramekin; pressing to seal edges.  Beat egg and water; brush over pastry.  Sprinkle with cheese.

Place ramekins on a baking sheet.  Bake, uncovered, at 400 F. for 20-25 minutes or until golden brown.

6 servings

 

(Recipe for Individual Turkey Potpies came from Taste of Home, 2013)

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Stuffed Pork Tenderloin with Orange-Peanut Sauce

Stuffed Pork Tenderloin with Orange-Peanut Sauce

Stuffed Pork Tenderloin with Orange-Peanut Sauce

 

The combination of peanuts, pork and napa cabbage give this roast an Asian feel.  The technique of butterflying and stuffing a pork tenderloin is surprisingly straightforward, yet it yields an impressive result, worthy of a special dinner.

Stuffed Pork Tenderloin with Orange-Peanut Sauce Recipe

Stuffed Pork Tenderloin with Orange-Peanut Sauce

3 tsp. canola oil, or extra virgin olive oil, divided

4 cloves garlic, minced

4 cups thinly sliced napa cabbage (about 8 oz.)

2 Tbsp. water

½ tsp. salt, divided

1/3 cup orange juice

3 Tbsp. orange marmalade

3 Tbsp. chunky peanut butter, preferably natural

1 Tbsp. Dijon mustard

1 ¼ Lb. pork tenderloin, trimmed

Fresh ground pepper, to taste

 

Preheat oven to 400 F.   Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.  Add garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds.  Stir in cabbage, water and ¼ teaspoon salt.  Cook, stirring, until the cabbage is wilted, 3 to 5 minutes.  Drain cabbage and set aside to cool.

**Whisk orange juice, marmalade, peanut butter and mustard in a small saucepan.  Cook over medium heat until smooth and bubbling, 3 to 5 minutes.  Remove from the heat and set aside.

Place tenderloin on a piece of plastic wrap.  To butterfly it, hold your knife parallel to the cutting board and slice through the meat to within a half a half inch of the opposite side.  Open like a book.  Cover with more plastic wrap and gently pound with a mallet or heavy skillet until ½ inch thick.

Squeeze the cabbage to remove excess liquid and place in a medium bowl.  Add 3 tablespoons of the orange-peanut sauce and mix until thoroughly coated.  (Reserve remaining sauce.)  Spread the cabbage mixture lengthwise down the center of the pork.  Roll the pork, jelly-roll style, to create a long cylinder; tie kitchen string around it in several spots to keep it rolled.   Season with the remaining ¼ teaspoon salt and pepper.

Heat the remaining 2 teaspoons oil in a large, nonstick, overproof skillet over medium-high heat.  Add the pork and brown on all sides, about 6 minutes.  Transfer to pan to oven.

Roast the pork until just cooked through and an instant-read thermometer resisters 155 F. when inserted into the center, 15 to 20 minutes.  Let rest 5 minutes.  Meanwhile, reheat the reserved sauce over low heat.  Remove string, slicing pork and serve with a drizzle of sauce.

If preparing ahead of time:  Prepare through Step 3 (**)  Refrigerate overnight in airtight containers.

 

(Recipe for Stuffed Pork Tenderloin with Orange-Peanut Sauce came from Diabetic Connect, 2013)

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Crispy Pork Chops

Crispy Pork Chops

Crispy Pork Chops

I got this recipe from a friend at my bridal shower; it has been a favorite since then.  The coating has a very surprising tangy flavor, and it’s amazing how moist the pork chops are when you cut into them.  My brother, Kevin, gave it his seal of approval; whenever I make it, I make sure I make extras for him to take home when he visits.  An instant dinner, but nice enough for company!  Double or triple recipe for large gatherings.

Crispy Pork Chops/by Anne Romanowski/The Greco Family “Cook”Book

Crispy Pork Chops

4 pork chops, boneless, center cut

1 egg, beaten

1 cup bread crumbs, plain

3 Tbsp. olive oil

1 Tbsp. wine vinegar

3 Tbsp. lemon juice

½ cup Parmesan cheese, grated

1 Tbsp. Dijon mustard (Grey Poupon)

1 clove garlic, minced

1 Tbsp. parsley, dried

Dash of salt and pepper

Trim fat from chops.  Dip in egg and then bread crumbs and place on a rack in the broiler for 7 minutes. (MAKE SURE THE BREADING DOESN’T BURN.) 

In a bowl, mix the remaining ingredients.  Flip the chops and broil another 5-7 minutes.  Take chops out and spoon half the mixture over chops, and broil another 5 minutes.  Make sure the coating gets golden brown but doesn’t burn.  Flip them again and spoon the rest of the mixture on the other side.  Broil another 5 minutes.  Serve with rice or egg noodles and a veggie. 

(Recipe for the Crispy Pork Chops was in the Greco Family “Cook”Book. Anne Romanowski, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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