In this video, Betty demonstrates how to make Oven Barbecued Chicken Drumsticks. The sauce used in this recipe is in the previous upload, Betty's Basic Barbecue Sauce. You may choose a more elaborate sauce, such as Betty's Bourbon Barbecue Sauce, Betty's Own Barbecue Sauce, a sauce of your own making, or a bottled sauce that you can pick up at your local grocery store. Ingredients: 10 uncooked chicken drumsticks (legs--thighs are okay, too) (The 10 chicken legs I had weighed 3 ½ pounds.) salt, to taste pepper, to taste cooking oil spray fresh pineapple chunks and fresh parsley for garnish Spray top of a broiler pan with cooking oil spray. (I cover my broiler pan—bottom and top—with aluminum foil to minimize clean-up, before spraying.) Salt and pepper all sides of chicken drumsticks. Place them evenly on top of the sprayed broiler pan. Spray the tops of the chicken drumsticks with the cooking oil spray, and continue to spray or brush with oil throughout the cooking process. Set oven to "Broil" and place pan of prepared chicken drumsticks in the oven. Leave the oven door open with a wooden spoon handle inserted. Cook the chicken drumsticks about 30 minutes, turning often. (If you don't have a "Broil" setting for your oven, you may set it to "Bake." Also, you may close the oven door completely, if desired. You will be checking of the progress of the chicken drumsticks continually.) When the drumsticks are just about done, brush both sides with barbecue sauce and return to ...
Sunday, December 25, 2011
Thursday, December 15, 2011
If Thai And Chicken Don't Get Your Heart Pumping And Your Mouth Watering Then
Welcome to the Gourmet Chicken Series. Today we bring you Thai Pandan Chicken
Ingredients: 1 package chicken wings or small chicken drumsticks, 1 package pandan leaves, oil for deep frying, Marinade: 1/2 can good quality thick coconut milk, 2 tsp. ground coriander seeds,
2 tsp. dark soy sauce, 2 tbsp. fish sauce, 2 tbsp. oyster sauce, 2-3 cloves garlic, 1 thumb-size piece galangal (or ginger) peeled and sliced, juice from half a lime, 1/4 tsp. pandan paste, 1 green chilli, de-seeded and minced (optional)
Method: 1. Place all marinade/sauce ingredients in a food processor. Process well. (NB: that the sauce will turn bright green, which is what you want)
2. Taste test the sauce for salt and spice.
(If not salty enough, add a little more fish sauce. If too salty, add a little more lime. If too spicy, add more coconut milk. And if it's not spicy enough, add more green chilli.)
3. Pour 1/3 of the sauce over the chicken and mix to combine.
4. Allow to marinate in the refrigerator for at least an hour before cooking, or preferably overnight. (NB: that the longer the chicken marinates, the more "green" it will appear. This is a good sign, as it means the chicken has been infused with the flavor and color of the pandan)
5. Pour the rest of the marinade/sauce into a bowl or container. This will be used later. (NB: If you plan to let the chicken marinate overnight, place covered sauce in the refrigerator)
6. After the chicken is done marinating, take a long pandan leaf in your hand and use it to "wrap" the drumstick or chicken piece.
7. Start wrapping several inches down the leaf to allow enough extra for tying both ends together when you're done. The leaf needn't cover the chicken completely - 1 pandan leaf per chicken piece is enough. If using drumsticks, start and end the wrapping at the end of the drumstick (on the bone).
8. Deep fry the chicken pieces (this takes between 10 and 18 minutes depending on the size of the pieces and the heat of your oil), or grill them on the barbeque. Cook until chicken is golden brown and pandan leaves have turned dark/brown.
9. Serve together with the pandan sauce you made earlier (this sauce can be served at room temperature or gently heated up, if preferred. (NB: don't overheat or cook it, as you will then lose most of the flavor and nutrients of the sauce).
If serving as an appetizer, place the sauce in a bowl in the center of your serving platter for dipping. If an entree, serve with plenty of Thai jasmine rice with the sauce either poured over the chicken, or served on the side. To eat, unwind the pandan leaf from the chicken piece and discard. Dip the chicken into the pandan sauce and eat, or pour some of the sauce over the chicken and enjoy with rice. This makes a terrific party food!
BON APÉTIT
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Wednesday, December 7, 2011
Hamburger Meat in the Crockpot
I happen to be a ground meat lover. While today I use mostly ground turkey, I still love my ground meat recipes. I own a cookbook called 365 Ways to Cook Hamburger. I love that cookbook. When I began using my crockpot more often, I began to look for ways I could convert many of my favorite recipes to crockpot recipes.
Since I began using ground turkey, one of my favorite dishes is meatloaf. I rotate making it in the oven and making it in the crockpot.
I use between two and two and a half pounds of ground turkey. Many people mix ground meats. I just use the turkey. Your consistency will be different if you use ground lamb, ground pork or ground beef. All are fine to use, you'll just taste the difference. The ground turkey doesn't always hold together from the crockpot, but the taste is wonderful.
In a large bowl, mix the ground meat with all of the following:
1 egg
1/4 cup ketchup
1/4 cup water
1 tablespoon Worchester sauce
1 tablespoon brown sugar
1 cup breadcrumbs
Diced onion to taste - My daughter does not like real onion so I use a few spoons of onion flakes.
After mixing together, shape into a ball that will fit into your crockpot. As I mentioned above, this does tend to fall apart a bit, so line your crockpot with foil. Fit the ball into the foil and cover. Cook on low about eight hours.
We will often add a quarter cup to a half cup of Parmesan cheese to the mixture. We love the taste of the cheese in the meatloaf.
When I was a child growing up, my mom used to make sweet and sour meatballs that we all begged her to make often. It was the simplest of recipes. She combined grape jelly and chili sauce to make the sauce. Then she'd boil it down twice before serving. I found a way to convert this recipe to my crockpot.
Since I start with ground turkey, I add breadcrumbs to the meat to help hold it together. I use between one and two pounds of meat, usually closer to the two pound mark. In a bowl, I mix a sixteen ounce jar of grape jelly and a twelve ounce bottle of chili sauce. I form the meat balls and roll them in the mixture. Then I place the meatballs in to the crockpot. Once I've coated the last meatball, I pour the sauce into the crockpot, over the meatballs. Cover and cook on low six to eight hours. These are wonderful over brown rice. The sauce soaks in the rice and it's just delicious.
Monday, November 28, 2011
Wallmonkeys Peel and Stick Wall Decals - Barbeque and Honey Glazed Chicken Drumsticks - 48"W x 36"H Removable Graphic
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Sunday, November 20, 2011
Easy Crockpot Recipes With Meat
Meat is the basis for many delicious crockpot meals and there are many different types of meat you can cook to perfection in a slow cooker. You can cook anything from chicken and pork to the toughest cuts of beef.
These economical cuts of beef are broken down gradually by the slow cooking process and they come out incredibly tender and juicy.
You can make easy crockpot recipes using beef, pork or something else, simply by combining the meat of your choice with stock, wine, juice or even a can of broth. Some of the easiest recipes for the crockpot only require three or four ingredients and because slow cooking boosts the flavor of the dish you will not need a lot of herbs, spices and additional flavorings for a well balanced and flavorful meal.
You can roast a joint of beef or pork in a slow cooker and you can do this without adding water or another liquid. You will find that it is best to add some liquid though because this creates a flavorful gravy for the dish. If you are using something fatty and marbled, you will not need to add much liquid because the fat will melt out of the meat. You do need liquid in the crockpot if you are cooking vegetables in there though, to soften them and cook them properly.
Tips for Cooking Meat in a Crockpot
If you want to slow cook something with a lot of fat, it is best to remove as much of it as possible because fat does not cook well in this way. Another option would be to brown the beef or pork beforehand in a skillet and then drain the fat off before adding it to the crockpot. If you are cooking dense vegetables like potatoes and carrots, place the meat on top of them in the slow cooker because the vegetables will take longer to cook and therefore benefit from more heat.
It is not compulsory to brown the meat before adding it to the crockpot and there are many easy crockpot recipes which will just tell you to add the ingredients to the crockpot, stir and leave it to cook.
However, if you do sear the pork or beef before adding it, you will find that the flavor is deeper and better, so it might be worth doing this.
Cooking Meat from Frozen
It is possible to cook meat from frozen when making easy crockpot recipes. If you want to do this you will need to ensure sufficient cooking time for everything to thaw, cook properly and tenderize.
The temperature of the frozen pork or beef will bring down the temperature inside the crockpot but allowing enough time for the meal to cook means this does not have to be a problem.
If you are making easy crockpot recipes using meat which is frozen, it is a good idea to use a cooking thermometer to ensure the meat is not only cooked but safe to eat. It needs to be above 165 degrees F in order to be tender and cooked perfectly.
If you are new to cooking meat in a crockpot, it is a good idea to have a look at some of the best crockpot recipes for more information and to give you some ideas of what to make.
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Monday, November 7, 2011
What You Should Know About the Pre Diabetes Diet
A healthy pre diabetes diet is intended to prevent this condition from developing into adult-onset, type 2 diabetes. There is also strong evidence indicating that a healthy diet can return blood glucose levels in a person with this condition to normal levels.
The primary objective in changing what and how an individual with the condition eats may generally be seen as lowering total body weight by between 5 and 10 percent. In order to achieve this, sugars, fats, simple carbohydrates and concentrated calories should be avoided. Coupled with moderate and regular exercise, this is a very treatable condition.
Some examples of processed simple carbohydrates that should be removed from a pre diabetes diet include candy, cakes, jams, pastries, honey and soft drinks, to name just a few. These simple carbohydrates offer the body very little sustenance, but represent a lot of calories, contributing to weight gain.
Natural simple carbohydrates that have not been processed, like fruits and non-starchy complex carbohydrates, are integral parts of the diet, and should be eaten regularly. Leafy vegetables like spinach, lettuce, arugula and kale are very good options, as are broccoli, cauliflower, artichokes, onions, carrots, radishes and celery. These foods and foods like dried beans and lentils contribute a good deal of fiber, allowing for better digestion and more balanced energy throughout the day. Oats, oatmeal, cereals, rice, quinoa and couscous are other good choices.
Low-fat or no-fat dairy products are ideal, like skim milk and light cheeses and yogurts. Avoid solid fats, like butter and lard, for cooking and instead use liquid oils like olive oil or vegetable oil. When choosing meats, be sure to select lean cuts that are very low in fat. Any cut that ends in "loin" is generally a safe bet - pork loin or sirloin are examples.
When eating poultry, ensure that you either purchase skinless or remove the skin during preparation. Also, keep in mind that white meat chicken (breast and wings) has lower fat content than the darker meat (thighs and drumsticks). Make an effort to include fish and seafood in your meals at least 3 times a week. Salmon, trout, scallops, halibut and cod are readily available examples of healthy fish options. Junk foods and desserts, in general, should be avoided when possible as they are tremendously high in calories and do not provide sustenance or adequate nutrition per calorie.
A strong pre diabetes diet informed by the guidelines above, in partnership with a regular aerobic exercise schedule, will lead to greater physical fitness, safe weight loss and may, with consistency over time, contribute to healthier and potentially stabilized blood glucose levels.
Saturday, October 22, 2011
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Wednesday, September 28, 2011
Saturday, September 24, 2011
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Sunday, September 11, 2011
Wednesday, September 7, 2011
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Friday, September 2, 2011
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