Friday, April 29, 2011

Asian Glazed Drumsticks

We absolutely loved these! I'm a huge fan of chicken, but not chicken legs. This recipe changed my mind!

Serves: 4

8 medium chicken drumsticks, skin removed
spray oil
1 cup water
1 Tbl. Sriracha hot sauce
1/2 cup balsamic vinegar
1/2 cup lite soy sauce
4 tsp agave nectar (or sugar)
3 cloves garlic, crushed
1 tsp ginger, grated
2 Tbl chives or scallions, chopped
1 tsp sesame seeds


  1. In a heavy large sauce pan, brown chicken on high for 3-4 minutes with a little spray oil.

  2. Add water, balsamic, soy sauce, agave, garlic, ginger, and hot sauce. Cook on high until liquid comes to a boil.

  3. Reduce heat to low and simmer, covered, for about 20 minutes.

  4. Remove cover and bring to high heat, allowing sauce to reduce down (about 8-10 minutes). Sauce will bcome a thick glaze. Turn chicken occasionally. Keep an eye on the glaze; it could burn once it becomes thick.

  5. Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

Chili Basil Shrimp with Edamame Rice

This was good, but has more heat than I expected! Next time, I will reduce the chili garlic sauce to 1 tsp.

Source: Savour the Senses
Serves 4

24 shrimp (peeled and deveined)
1 tbsp olive oil
2 tsp chili garlic sauce
2 tsp cornstarch
1/2 cup low-sodium chicken broth
2 tbsp fresh basil (sliced into thin strips)
2 tbsp white vinegar
1.5 cups uncooked brown rice
1 cup shelled edamame
salt and pepper (to taste)


  1. Cook the rice according to directions; set aside and keep warm.

  2. Stir the cornstarch into the chili garlic sauce, then toss with the shrimp. Cover and let shrimp marinate for 10 minutes.

  3. Heat the oil in skillet over medium heat and add the shrimp, scraping all the sauce into the skillet. Saute the shrimp until mostly cooked through, about 2 minutes per side).

  4. Increase the heat to med-high and add the chicken broth, deglazing the pan. Continue to cook the shrimp until most of th broth has cooked off, then toss in the basil.

  5. Steam the edamame in water until heated through (about 2 minutes).

  6. Stir the vinegar and edamame into the rice and season to taste with salt and pepper.

  7. Separate the rice into bowls and top with 6 shrimp each.

Thursday, April 28, 2011

Herb-Breaded Tilapia

I loved this recipe! I am not a huge fish eater, although tilapia is my favorite fish. This came together quickly and had great flavor.

Source: Elly Says Opa
Serves: 2

2 tilapia filets
2 Tbsp. flour
1 egg
1 lemon, divided
1/3 cup bread crumbs (I used panko)
2 Tbsp chopped parsley
2 tsp. chopped thyme
1/4 tsp. garlic powder


  1. Season tilapia with salt and pepper, then dredge in flour, shaking off excess.

  2. Lightly beat egg in a small baking dish or bowl, then mix in the juice of half a lemon. In a separate dish, combine the breadcrumbs, parsley, thyme, garlic powder. Salt and pepper to taste.

  3. Dip the floured tilapia in the egg, then into the breadcrumb mixture, coating evenly and pressing to adhere.

  4. Heat a non-stick skillet over medium heat, then add enough oil to coat the bottom of the pan. Once hot, add the tilapia. Cook for approximately 3 minutes per side, or until fish is cokked through and flakes easily.

  5. Cut the remaining half lemon into wedges and serve with the tilapia.

Friday, April 8, 2011

Thai Coconut Curry Shrimp

I am not a Weight Watchers follower, but this is wonderful! Very quick and easy, and we LOVED the sauce! I have yet to make a recipe from that we don't like!

Serves 4


  • 1 tsp oil 4 scallions, whites and greens separated, chopped

  • 1 tbsp Thai red curry paste

  • 2 cloves garlic, minced

  • 1 lb shrimp, peeled and deveined

  • 6 oz light coconut milk

  • 2 tsp fish sauce

  • 1/4 cup fresh cilantro, chopped

  1. In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste and sauté one minute.

  2. Add shrimp and garlic, season with salt and cook about 2-3 minutes.

  3. Add coconut milk, fish sauce and mix well. Simmer about 2-3 minutes, until shrimp is cooked through.

  4. Remove from heat, mix in scallion greens and cilantro. Serve over rice and enjoy!