EASY ASIAN HOT DRUMSTICKS

Another recipe inspired by Ree Drummond. A word of caution: though I toned down the “hot” in these drumsticks, they’re still pretty heated. And delicious. Did I mention they’re easy?

Easy Asian Hot Drumsticks

12 drumsticks

3/4 cup plum jelly

1/4 cup soy sauce

1/4 cup rice wine vinegar

1/4 cup brown sugar

1/4 tsp ground ginger

4 tbsp minced red onion

1 tbsp red pepper flakes

2 tbsp minced jalapenos

1) Preheat oven to 400 degrees

2) In large baking pan, bake drumsticks 10 minutes each side (20 minutes total); crank up oven to broil and cook drumsticks 3-4 minutes on each side (6-8 minutes total) to crisp up skin

3) While drumsticks are doing their thing in the oven, in a small saucepan over medium-high heat mix plum jelly, soy sauce, rice wine vinegar, brown sugar, ground ginger, red onion, red pepper flakes, and jalapenos; bring to a boil; reduce heat to medium-low and cook 15 minutes or until sauce just begins to thicken; remove from heat

4) Remove drumsticks from oven; reduce oven temperature to 350 degrees; drain fat from drumsticks; pour sauce over drumsticks in baking pan; turn each drumstick to coat; return drumsticks to oven and bake 15 minutes; remove from oven

5) Plate drumsticks (a dish with a lip is a good idea) and spoon sauce over top

6) Eat ’em up! Yes, you will…with a tall glass of iced water 🙂

Servings: 4

ROASTED RED PEPPER AND CORN QUICHE IN A WHITE POTATO CRUST

After the happy success of Roasted Red Pepper Quiche in a Red Potato Crust some months back, I decided to go there again, but this time with a few changes and additions. I do believe we have another winner 🙂

Roasted Red Pepper and Corn Quiche in a White Potato Crust

Roasted Red Pepper and Corn Quich in a White Potato Crust2

olive oil cooking spray

2 tbsp olive oil, divided

3/4 lb small white potatoes, sliced thin (about 1/4″ thick)

3/4 cup grated Colby-Monterey Jack blend cheddar cheese, divided

1/2 cup frozen corn

1/2 cup diced onion

3 roasted red peppers, 1 diced, 2 cut into 1/4″-1/3″ strips (I used jarred)

6 eggs

1/2 cup half-and-half

1/2 tsp thyme

1/2 tsp sea salt

1/4 tsp black pepper

1 tsp minced chives (or parsley)

1) Preheat oven to 375 degrees; lightly spray deep dish pie pan with cooking spray

2) Heat 2 tbsp olive oil in large skillet over medium-high heat; reduce heat to medium, add potatoes, lightly sprinkle with salt and pepper, cover with lid, and cook 10-12 minutes, turning occasionally, until just cooked through and golden brown; remove from heat and let cool 5 minutes

3) Line bottom and sides of pie pan with potatoes; sprinkle half the cheese (reserving half) over potatoes and bake in oven 10 minutes

4) Meanwhile, to same large skillet over medium heat (you may need to add a bit more olive oil), add corn, onions, and diced roasted red pepper (reserving strips); cook 7-8 minutes until veggies soften; remove from heat and set aside (should be about the same time you remove potato crust from oven)

5) To medium-sized mixing bowl, add eggs, half-and-half, thyme, salt, and pepper; beat until well combined; pour over potato-cheese crust; spoon corn-onion-red pepper mixture evenly over eggs; arrange reserved strips of red bell pepper over eggs in a lattice pattern (it won’t resemble lattice when it comes out of the oven, but the lower horizontal strips hold up the upper vertical strips for a pretty striped look); bake in oven 35-40 minutes until eggs are set; sprinkle reserved cheese over top and bake additional 5 minutes; remove from oven, sprinkle with chives (or parsley), and serve with a garden salad

Servings: 4 hearty dinner-sized servings

EASY PEACHY-PECAN-PARMESAN SALAD

Another wonderfully refreshing salad to celebrate the summer months (and heat up the kitchen as little as possible). Senior said, “Wow, there’s a lot of taste going off in my mouth.” I’ll take that compliment, and this one: “Is there more?” The only thing that would have made this better is if I’d had fresh peaches to grill. Oh, my!

Olive oil

1/2 large red onion, diced

3 cups baby spinach

3 cups romaine-butter lettuce mix

3 cups deli-roasted chicken, diced

1-15 oz can peaches in 100% juice, drained (better yet, 2 fresh peaches–peeled and sliced)

1/2 cup Craisins

1/2 cups pecans, chopped

1/2 cup shaved Parmesan cheese

Dressing of your choice

1) To large skillet over medium-high heat, add a swirl of olive oil; add red onions and saute 3-4 minutes until onions begin to turn translucent; remove from heat and set aside

2) Assemble 4 plates as follows: spinach, romaine-butter lettuce, chicken, peaches, Craisins, pecans, red onions, and Parmesan cheese

3) Serve with dressing of your choice

Serves: 4 dinner-sized portions

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 06/06/12

CHICKEN-BACON-WHITE CHEDDAR FRENCH TOAST

French Toast for dinner? Oh my goodness, absolutely, positively yes! This is a dish for which I would willingly derail a diet.  A moist, lightly golden piece of sourdough french toast topped with chicken, topped with white cheddar sauce, topped with tomato, topped with bacon. First-bite thumbs up all around!

Chicken Bacon White Cheddar French ToastChicken Bacon White Cheddar French Toast (2)

WHITE CHEDDAR SAUCE:

1 cup milk

2 tbsp butter

1 tbsp + 1 tsp all-purpose flour

4 oz grated sharp white cheddar cheese

2 tbsp grated Parmesan cheese

FRENCH TOAST

2 eggs

1/2 cup milk

2 tbsp butter

1 tbsp olive oil

4 slices good quality sourdough bread (I bought mine at Panera Bread)

1 large ripe tomato, sliced into 4 thick pieces

1-1/2 cups shredded deli chicken

2 oz sharp white cheddar cheese

1/4 cup grated Parmesan cheese

4 slices crisply fried bacon, cut in half

1 tbsp minced parsley

1) To medium-sized pot over medium heat, add milk and butter and, stirring often, cook 3 minutes; sprinkle flour over top and, whisking continuously, cook 2 minutes; whisk in white cheddar and Parmesan cheeses; lower heat to lowest setting to keep warm (stir occasionally)

2) Place oven rack in middle and preheat broiler

3) In shallow bowl, beat eggs and milk; set aside

4) To large skillet over medium-high heat, add butter and olive oil; dip bread slices in egg-milk mixture front and back, coating well; place bread slices in skillet and cook 2-3 minutes each side until just done and lightly golden; transfer french toast slices to broiler-safe baking sheet, placing 1″-2″ inches apart

5) To same skillet over medium-high heat, add tomato slices and cook 30 seconds each side; remove from heat and set aside

6) Top french toast slices with chicken, followed by cheese sauce and grated white cheddar and Parmesan cheeses; place under broiler 2-3 minutes (keep an eye on them!); when cheese melts and sauce is bubbly, remove from oven, top each french toast slice with tomato and bacon, sprinkle with parsley, and serve

Servings: 4

FREE 06/23 ~ 06/25: THE UNVEILING: Book One in the Age of Faith series

For your FREE Kindle copy of this 4.6/5 star-rated medieval romance, visit: Amazon.com

To read an excerpt, visit: TamaraLeigh.com

Cover Unveiling 1FinalKinSmashResolution

12th century England: Two men vie for the throne: King Stephen the usurper and young Duke Henry the rightful heir. Amid civil and private wars, alliances are forged, loyalties are betrayed, families are divided, and marriages are made.

For four years, Lady Annyn Bretanne has trained at arms with one end in mind—to avenge her brother’s murder as God has not deemed it worthy to do. Disguised as a squire, she sets off to exact revenge on a man known only by his surname, Wulfrith. But when she holds his fate in her hands, her will wavers and her heart whispers that her enemy may not be an enemy after all.

Baron Wulfrith, renowned trainer of knights, allows no women within his walls for the distraction they breed. What he never expects is that the impetuous young man sent to train under him is a woman who seeks his death—nor that her unveiling will test his faith and distract the warrior from his purpose.

CHICKEN…BACON…MEET GREEK SALAD

Yes, I’ve been messing with traditional Greek Salad again by adding chicken and bacon (and romaine lettuce), but it’s how I pass off salad as an entree for my high-metabolism guys. And it worked again. They left the table full and with thumbs high in the air. Chicken…bacon…meet Greek Salad. Greek Salad…meet chicken and bacon. ENCHANTE’!

Another Greek-ish Salad

6 strips bacon

1-1/4 lb chicken tenderloins

1 large tomato, chopped

1 cucumber, peeled and chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

1 cup crumbled feta cheese

3 scallions, sliced thin

1/2 cup sliced Kalamata olives

1/2 cup chopped pepperoncini

2 tbsp parsley, chopped

3 tbsp olive oil

2 tbsp red wine vinegar

1 tsp dried oregano

1/4 tsp sea salt

1/4 tsp ground black pepper

4 cups chopped romaine lettuce

1) To large skillet over medium-high heat, add bacon and cook 2-3 minutes each side until just crisp; remove from skillet and drain on paper towels

2) Add chicken to skillet and cook in bacon drippings 4-5 minutes each side until just cooked through; remove from skillet and let cool 5 minutes

3) Chop bacon, then cut chicken into bite-sized pieces and set aside

4) In small bowl, mix olive oil, vinegar, oregano, salt, and pepper

5) To large bowl, add: tomato, cucumber, red and green bell pepper, feta cheese, scallions, Kalamata olives, pepperoncini, bacon, chicken, and parsley; gently toss

6) Give olive oil-vinegar dressing a refresher mix, pour over salad, and gently toss

7) Divide romaine lettuce between 4 plates and spoon tomato-cucumber-chicken mixture over top; serve

Servings: 4

PORK TENDERLOIN-SUGAR SNAP PEA-HOISIN KABOBS

Goodness, my guys like kabobs. Yes, they do. And when they’re made with the ever tender pork tenderloin, sugar snap peas, and yum-yum Hoisin sauce… I snag one, stand back, and watch the rest disappear. Clean plates galore!

Pork Tenderloin Sugar Snap Pea Kabobs1

Pork Tenderloin Sugar Snap Pea Kabobs2

1/2 cup Hoisin sauce

2 tbsp soy sauce

1/2 tsp ground ginger

1-3/4 lb pork tenderloins cut into 1/2″ to 3/4″ disks

8 oz sugar snap peas (I bought frozen and thawed)

4 scallions, cut into 1-1/2″ pieces

10 bamboo skewers

1) Preheat outdoor grill

2) Soak bamboo skewers in water (to prevent them from becoming overly charred during grilling)

3) In small bowl, mix Hoisin sauce, soy sauce, and ground ginger; set aside

4) Thread pork, snap peas, and scallions on soaked bamboo skewers (as pictured: 1 pork, 2 snap peas, 1 scallion, 2 snap peas, repeated once, and finished with a third piece of pork–this resulted in 10 kabobs, though number may vary)

5) Grill kabobs 4-5 minutes each side until pork is just done; brush kabobs with Hoisin sauce on both sides and cook each side an additional 1 minute; remove from grill and serve with any left over Hoisin sauce; Chomp, chomp!

Servings: 4