Recipes

Tonight's recipe was chosen based on what was available at the store today. I had initially wanted to try this recipe with bone-in chicken breast, however I was only able to find drumsticks. No problem! Just adjust your cooking time based on the size of your meat choice (try www.recipetips.com if you're unsure). I conducted an experiment during this cooking process as well. I cooked a few of the drumsticks with the skin on and a few without skin. I was curious if the skinless drumsticks would dry out faster than its skin-on companion. I was pleased with the results. The skin-on pieces were indeed a bit juicier, however the skin-off option's meat was packed dense with flavor, and the color richer. I enjoyed both, so if you are in search of a healthier alternative, opt for the skinless...you won't be sacrificing flavor. I hope you enjoy this light and flavorful alternative to rotisserie or fried chicken. If you are dining al fresco, then try it on the grill. The lemon risotto is zesty! I love lemon, so I ate it up, however if lemon ain't your tangy thang, then just reduce the amount of zest, and add some cream towards the end of the cooking process. Enjoy!

Ginger Lime Chicken Drumsticks &

Lemon Risotto

 

 

Ginger Lime Chicken

• 1 tbsp finely grated fresh ginger
• 1 tbsp fresh squeezed lime juice
• 1 1/2 tsp curry powder
• 4 scallions, minced
• salt & pepper
• 8 chicken drumsticks or thighs (or a combo)

1. Heat broiler with rack set 4" from heat. Line a rimmed broiler pan with foil and place a broiler rack on top of pan. Set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 tsp salt and 1 tsp pepper. Mix well.

2. Arrange chicken on broiler pan rack and loosen skin on each piece. Rub ginger mixture under skin onto meat. replace skin and sprinkle with salt and pepper.


3. Broil for 10 minutes. Flip  chicken and broil 10 minutes more. turn once again, and broil for another 2 minutes, until skin is crisp and juices run clear, or a thermometer reads 165 degrees.

Lemon Risotto

• 1 tbsp olive oil
• 1/2 cup chopped shallots
• 1 cup arborio rice
• 3 cups vegetable or beef broth
• 3 tbsp lemon juice
• 2 tbsp grated lemon zest
• 1 tbsp butter
• 1/4 cup freshly grated Parmesan cheese
• 1 tbsp chopped fresh Italian parsley

1. Heat oil in a heavy saucepan over medium-high heat. Add shallot, saute until tender, about 3-4 minutes. Add rice and combine, cook another 1-2 minutes. Slowly add 3 cups of broth, lemon juice, & lemon zest. Reduce heat and simmer until rice is tender yet firm to the bite, and mixture is creamy. Stirring frequently, and adding more broth if necessary, about 20 minutes.

2. Remove from heat and stir in butter until melted. Stir in cheese. Season with salt & pepper, garnish with parsley and serve immediately.