Simple recipe for Thai inspired chicken drumstick. Easy and loaded with Southeast Asian flavors.

This is a very simple and easy recipe. I got a big package of organic drumsticks from Costco which comes in small package containing 6 drumsticks each, which e very convenient. After searching for recipes, I decided to try this recipe from here, with some changes.

In this recipe you will need some unusual ingredient such as fish sauce, which is a very common sauce used in Southeast Asia. You will need to acquire a taste for this sauce, although in this recipe there is only a hint, therefore no need to worry about the pungent and smelly nature of this sauce.

It is tastier if you marinate the drumsticks for a few hours, thus saturating the chicken with all the flavors. These chicken drumsticks can be served with the Thai sweet chili sauce or as it is. They are tasty, juicy and packed with Thai flavors.

Ingredients:

• 6 chicken drumsticks
• 3 to 4 tablespoons finely chopped cilantro stems
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 3/4 tablespoons fish sauce
• 1 tablespoon honey
• Black pepper to taste
• ½ teaspoon Sriracha sauce
• ¼ teaspoon turmeric powder
• Thai sweet chili sauce, for dipping

Method:

Rinse the chicken drumsticks and pat dry. In a small bowl combine oil, fish sauce, honey, Sriracha sauce, turmeric powder, whisking well to mix them all.
Add the sauce onto the chicken drumsticks, make sure that they are all covered with the sauce. Add cilantro and garlic, rub into the drumsticks.
Cover and place the drumsticks in the refrigerator for at least 2 hours.
When ready to bake the drumsticks, preheat oven to 375F.
Arrange the chicken on a cookie sheet lined with aluminum foil or parchment paper.

Bake for 40 minutes or until a wooden stick inserted into the chicken a clear liquid comes through.

Serve with Thai sweet chili sauce if desire.

Thank you for visiting Color Your Recipes…have a colorful week!

This is a recipe for a healthy Asian inspired salad of zucchini noddles toss in San-J Peanut Thai sauce topped with chicken and toasted sliced almond. Great as a meal!

Have you ever heard of San-J Asian cooking sauces? Well, I had not until I was approached by the company to try…they gave me an opportunity to choose 3 sauces…I went for the Thai peanut, Szechuan and Mongolian.   Before I go on to the post I would like to state that once I accepted the invitation, these sauces were sent to me without charge, I did not receive any compensation for this post and all the content and opinion in this post are solely mine.

Okay, now I can move on…these sauces are gluten free and use tamari soy sauce which is free of wheat, you can read more about their product here (http://san-j.com/).

I have tried two of their sauces and I loved it…they are tasty, nice balance between the sweet and salty and a touch of heat.

I first used the Mongolian sauce and added to my vegetable stir fry…it gave a simple and plain stir fry a nice touch. The label says Mongolian beef, but feel free to skip the beef and use in any stir fry… then I used San-J  Thai peanut sauce as a salad dressing…it was so good…again a nice balance of sweet and a hint of heat.

In this recipe I used a spiralizer, but don’t worry if you do not own one…you can just cut julienne or use a mandolin.

Ingredients:

• 2 to 3 zucchini or yellow squash, julienne or noodle (spiralized)
• 1 carrot, grated
• Chicken breast boiled or in can
• Fresh ground pepper
• Fresh cilantro
• Toasted sliced almond for garnish

Method:

In a medium pan boil water.  Add the squash noodles for about 1 to 1 ½ minutes. Remove from the water and placed the squash noodles in an ice water.

Drain well all the water from the squash noodles.  Place in a bowl and add the grated carrot, chicken, freshly ground pepper and cilantro.

Toss in San-J Thai peanut sauce to taste, mix gently.

Garnish with toasted sliced almond and serve.

If  you enjoy this healthy salad using San-J Sauce you might want to try Celery Salad with San-J Sauce.

Thank you for visiting Color Your Recipes…have a colorful day!

Ariosto seasoning are very versatile, it can be used in kind of dish.  Either you are cooking fish, chicken, meat or even vegetable a bit of the seasoning and you have a tasty dish. Here I am sharing a few recipes using Ariosto seasoning.

Have you ever heard of Ariosto seasoning? Well, I did not until I was contacted by the company to give a try…talking about this, I would like to state that once I accepted the invitation, these seasonings were sent to me.  I did not receive any compensation for this post and all the content and opinion in this post are solely mine.

Now that I made my statement…back to the post…I was very excited to try these seasoning and yes, I did use the one for meat and chicken and the fish one.  I first tried by simply gently sprinkling on the steak, chicken or fish…it was pretty tasty, but one need to make sure to not add to much as the salt content is high. I have tried the meat/chicken and the fish seasoning…both were very tasty and easy.  Before adding the seasoning I drizzled the meat, chicken or fish with olive oil and then sprinkle the seasoning. Simple as that!

After sampling Ariosto seasoning in the most straightforward way I decided to be a bit more daring…so I am sharing with you two different recipes using the seasoning for chicken and meat. Actually one, as for the meat sauce for pasta, I just added the Ariosto seasoning to the ground meat…the sauce turned out delicious as my husband praised me for the flavor.

Basic Brine for Juicy and Tender Chicken Breast

Many times when grilling chicken, especially chicken breast I find that the chicken breast turns out way too dry for my taste, therefore by simply placing the chicken breast in a brine, it will greatly increase the moist and tenderness of the chicken.

Ingredients:

• 2 large skinless and boneless chicken breasts
• 1 tablespoons of cooking wine or vodka
• Ariosto seasoning,  per Carni Arrosto e ai Ferri
• 1 ½  to 2 cups of cold water
• 1 tablespoon olive oil

Method:

In a medium bowl add the water, cooking wine (or vodka) and the seasoning to taste.  Make sure that is a bit saltier than you want your chicken to taste.

Gently place the chicken breast into the bowl with the brining. Cover and refrigerate for approximately 5 hours.  I find that you need at least 1 hour to have a moist and tender chicken breast.

When ready to grill the chicken breast, drain the brine and gently pat dry the meat with paper towel.  Drizzle the olive oil on the chicken breast, making sure that they are coated with the oil.

Grill the chicken breast according to your like.

Below I am sharing some pictures for meat sauce using Ariosto seasoning…

Either you are cooking chicken or meat…try adding Ariosto seasoning…it sure will be very flavorful!

After seeing this post I hope you get to try this seasoning…

Thank you for stopping at Color Your Recipes…have a colorful day!

This is a simple recipe for chili using ground turkey. It is very easy and really simplified for a fast and quick meal. So comforting!

I learned this recipe for turkey chili at a cooking class that I attended a while ago. It was a fun class we got to learned how to make this simple turkey chili, Caesar salad which I shared before and rice to go along with it. The recipe called for canned cannellini beans but I used the dry ones and cooked them from scratch.

Since I attended the class, I have made many times this simple chili, especially during cold season. Nothing like a hot and spicy bowl of chili to warm up the evening or day…

I know, the list of ingredients sound pretty scary, but trust me, once you have them all handy, to put together is just a piece of cake.

Ingredients:

• 1 cup dry navy bean, soaked overnight in water, cooked until soft with a couple of bay leaves.
• 2 ½ lbs ground turkey
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 jalapenos, minced
• 2 tablespoons garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons salt
• 1½ teaspoons cumin
• 1 teaspoon dried oregano
• ¼ teaspoon paprika
• 2 10 oz cans diced tomatoes
• 1 can corn
• 3 cup chicken broth
• 2 4 oz cans green chiles, chopped with liquid
• ¼ heavy cream or sour cream, optional
• 1 small bunch fresh cilantro, finely chopped
• 3 to 4 tablespoons cornmeal or masa

Method:

Over medium heat high heat in a big saucepan, heat the oil. When hot, add the onions, garlic and jalapenos and cook about 2 minutes until tender.

Add in the ground turkey, chili powder, salt, cumin, oregano and paprika mixing thoroughly making sure to break up the clumps of meat. Cook for another 5 to 7 minutes until the meat is cooked completely.

Add the chicken broth, canned tomatoes and green chiles. Mix in then reduce the temperature to a simmer and cook uncovered to about 45 minutes.

Add in the beans and corn and bring to boil. Add the cornmeal or masa until the desired thickness.

Serve hot by topping with heavy cream or sour cream and cilantro.

If you like this simple chili recipe, you might want to check on the other Soups Recipes.

Did you know that chili pepper contain capsaicin, a substance that stimulates secretions that help clear mucus from stuffed up nose or congested lungs? Due to its intense red color, chili peppers are rich in vitamin A.

Thank you for stopping by Color Your Recipes…have a colorful week!

This is such a fun and interesting recipe…the portabella mushroom is filled with a mix of ground turkey and bulgur, very simple and great with a side of salad.

Before you continue reading my post, I need to apologize for not posting anything that is like “Halloween”…somehow I did not come out with anything interesting using Halloween theme…I have been out of creativity lately…yes, you can add some “eyes” and “nose” on this stuffed Portabella mushroom…

Anyway, this is another way that I found very tasty to use Portabella mushrooms…by stuffing it with ground turkey. It is simple and delicious! I love this by simply serving with a small side salad.

I hope you enjoy!

Ingredients:

• 1 lb ground turkey
• 1 red bell pepper, chopped
• ½ cup bulgur
• 1 green onion chopped finely
• Dash of ground all-spice
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley finely chopped to taste
• 4 large Portabella mushrooms

Method:

Soak the bulgur in water for approximately ½ hour. Drain well by squeezing the water out. Set aside.

In a medium bowl add the drained bulgur and all the remaining ingredients, except for the Portabella mushrooms. Mix well and set aside.

Wash and pat dry the mushrooms. Remove the stem and some of the gills. Place the mushrooms on the oiled oven tray covered with aluminum foil or silicon mat.

Preheat oven at 350F.

Fill each mushroom with the turkey mix. Brush the top with some olive oil and bake in a preheated oven for approximately 30 to 40 minutes or until the turkey is cooked thoroughly.

Garnish with fresh parsley. Serve hot or warm.

If you enjoy this simple recipe you might want to check on Sunny Portabella Mushroom recipe.

Okay I did not bake or cook any Halloween theme as I mention above, but last night we went to Descanso Gardens for the ‘Rise of the Jack-O-Lanterns”…it was a phenomenal the experience of seeing thousands of carved pumpkins lighted…below I am sharing with you a little sample of what we saw.

Did you know that Portabella mushroom are the mature form of baby cremini mushrooms? Mushrooms in general are arich sources of copper, selenium and vitamin B. Moreover, mushrooms support immune system and there are studies linking the anti-inflammatory benefits of mushrooms in deactivating cancer –like cells.

Thank yous for visiting Color Your Recipes…have a colorful week!

These crispy buttermilk soaked chicken are baked to perfection. crispy on the outside and moist on the inside. The recipe call for panko, which is a Japanese version of bread crumbs.

When I saw this recipe that Beth posted on “Of Muses and Meringues” I thought to myself…I have to try it…and here I am…I only marinated for 2 hours, instead of 24 hours and cut the amount of salt.

This is a very simple recipe with great taste…the chicken turned out to be very moist with a crispy layer and packed with flavor.

Ingredients:

• 2 cup buttermilk
• 1 tablespoon Dijon mustard
• 1 tablespoon hot sauce, such as Tabasco
• 2 teaspoon paprika
• 1 teaspoon salt
• 1 onion finely chopped
• 6 garlic cloves finely chopped
• 4 skinless boneless chicken breasts, sliced into half
• Approximately 2 cups panko bread crumbs
• Freshly ground black pepper
• 2 tablespoons olive oil

Method:

In a large bowl mix the buttermilk, mustard, hot sauce, paprika, salt, black pepper, onion and garlic. Add the chicken in buttermilk mixture. Cover the chicken with the buttermilk mix and refrigerate for 2 hours (the original recipe asks for at least 24 hours).

Preheat the oven to 400F.

Remove the chicken from the marinade, remove the excess buttermilk. Coat the chicken with panko bread crumbs.

Pan fry the chicken with oil. Make sure to sear both sides of the chicken breasts. Transfer the chicken to an oven proof pan and bake for approximately 20 minutes until the chicken is cooked throughout and golden.

Serve hot.

If you enjoy this simple recipe using panko, you might want to check on Baked Zucchini Blossoms or Air-Fried Crab Cake recipes.

Did you know that panko is made with bread crumbs using bread without crust? It is very popular in Japanese cuisine.

Thank you for stopping by Color Your Recipes…have a colorful week!

This is a fun and easy way to serve a creamy salad in wonton cup. The recipe calls for a potato salad with chicken and egg, great when entertaining.

I hope you all had a great weekend…and for the ones that celebrated Easter I am sure that you have lots and lots of eggs. Here is very simple recipe to use up the hard boiled or cooked eggs that you might have.

There is no secret in this recipe, it is pretty much your classic recipe for potato salad, I added some shredded chicken, hard cooked eggs and served in a wonton cup. Again, you can color this recipe, I mean flavor it as your palate desire by adding or taking away ingredients that will make your family happy. I have added in this particular salad, pickles, celery, raisin, apple to give the potato salad some crunch texture and sweet touch…and used mayonnaise and sour cream.

I like to layer some fresh lettuce on the wonton cup before scooping the salad in it, this way the wonton cup will not be soggy from the moist of the salad.

Ingredients:

• Potato salad of your choice.
• Hard cooked eggs
• Shredded chicken
• Iceberg lettuce
• Wonton cups, recipe can be found here.
• Fresh parsley or cilantro for garnish

Method:

Make your usual potato salad, add shredded chicken and hard cooked eggs

Assembling the Potato Salad Cups

Gently place a small piece of the iceberg lettuce inside the wonton cup.

Scoop the potato salad in the wonton cups.

Garnish with parsley or cilantro leave.

Serve cold.

If you enjoy this simple recipe using wonton cups, you might want to check on Smoked Salmon on Crispy Wonton Cup.

Have a wonderful week and thank you so much for visiting Color Your Recipes!