Garlic, Lemon and Herb Rubbed Chicken Legs

One part of the chicken that doesn't get enough respect must be the chicken leg/drumstick.  I remember my first memory as a kid. My brother always ordered a kid's plate from Luby's with a fried chicken leg and macaroni with cheese.


Chicken legs are not only versatile, but they are cheap.  You can often find them on sale for $0.99 a pound or less.  They can be seasoned, sauced, coated to your heart's desire.  You can grill, bake, fry or them.  The sky is the limit on how you prepare chicken legs.


One evening I had chicken legs and only a few ingredients in the cupboard.  I found this recipe on the Food Network.  I have grilled and baked them.  They turned out great with both ways.  I paired with Annie's macaroni and cheese to bring back childhood memories!


Tips I learned cooking Garlic, Lemon and Herb Rubbed Chicken Legs:

• The longer you let chicken marinate, the better the results.
• Use fresh herbs.  Dried herbs make for an bland dish.
• Remember chicken has a tendency to cook fast and uneven.  Cook slow for a longer period of time. This prevents drying out and even cooking.
• Never serve undercooked chicken.  When the meat pulls away from the bone at the end, you know your chicken is cooked. However, for good measure invest in a meat thermometer.
• I find marinating in Ziploc bags to be the easiest and least messy.
• Always tent your meat with foil once cooked. This allows for juicy meat.

All credit to the Food Network/Sandra Lee.

Ingredients

• 1/3 cup canola oil, plus oil for grate
• 2 tablespoons grill seasoning
• 1 tablespoon chopped garlic
• 2 tablespoons lemon juice
• 2 tablespoons fresh chopped parsley leaves
• 2 tablespoons fresh chopped basil leaves
• 2 tablespoons fresh chopped rosemary leaves
• 1 1/2 pounds chicken drumsticks

Directions

In a medium bowl stir together all ingredients except the chicken. Add the chicken to the bowl, and toss with herb mixture so that all pieces are well coated. Cover and place in refrigerator for at least 2 hours and as long as overnight.

Heat a grill or grill pan over medium heat. Be sure to oil grate when ready to start cooking. Let chicken stand at room temperature for 20 to 30 minutes before grilling.

Place chicken on hot, oiled grill and cook for a total of 18 to 20 minutes giving it a quarter turn every 4 to 5 minutes. Transfer chicken to a platter and let rest for 5 minutes before serving.

Roasted Banana Pudding

I ran across a Cooking Light magazine in my chiropractor's office.  In effort to start "cooking better", I ordered a subscription.  My first copy delivered was the August 2011 issue.  I LOVED IT!  


One of the first recipes that caught my eye was Roasted Banana Pudding.  The article mentioned how the original banana pudding contains 819 calories per serving! WHAT?!?!  Their new recipe only contains 295 calories per serving.  How can this be?


The skeptic in me just had to make this new dish. How in the world could the calories be cut that much and still be good?  In the end, I was the one left eating "pudding".  The new version was awesome.  It even passed my husband's taste test, as banana pudding is one of his all time favorite desserts.


I hope you enjoy this recipe as much as we did.

Tips I learned cooking Roasted Banana Pudding:

• I would only roast the first 3 bananas for 10 minutes.  I noticed that they were too soft after 20 minutes.
• If your pudding isn't think enough, don't hesitate to add another teaspoon of cornstarch.
• Make sure you give it time to chill. This allows the pudding to thicken.

All credit to Cooking Light magazine.


Ingredients:

• 5 ripe unpeeled medium bananas (about 2 pounds)
• 2 cups 2% reduced-fat milk
• 2/3 cup sugar, divided
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large eggs
• 1 tablespoon butter
• 2 teaspoons vanilla extract
• 1 (12-ounce) container frozen fat-free whipped topping, thawed and divided
• 45 vanilla wafers, divided

Preparation

• 1. Preheat oven to 350°.
• 2. Place bananas on a jelly-roll pan covered with parchment paper. Bake at 350° for 20 minutes. Remove 3 bananas; cool completely. Peel and cut into 1/2-inch-thick slices. Bake the remaining 2 bananas at 350° for an additional 20 minutes. Carefully peel and place the 2 bananas in a small bowl, and mash with a fork until smooth.
• 3. Combine milk and 1/3 cup sugar in a saucepan over medium-high heat. Bring to a simmer (do not boil).
• 4. Combine remaining 1/3 cup sugar, cornstarch, salt, and eggs in a medium bowl; stir well with a whisk. Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Remove from heat. Add mashed bananas, butter, and vanilla, stirring until butter melts. Place pan in a large ice-filled bowl for 15 minutes or until mixture comes to room temperature, stirring occasionally. Fold half of whipped topping into pudding.
• 5. Spread 1 cup custard evenly over the bottom of an 11 x 7-inch baking dish. Top with 20 vanilla wafers and half of the banana slices. Spoon half of remaining custard over banana. Repeat procedure with 20 wafers, banana slices, and custard. Spread remaining half of whipped topping evenly over top. Crush remaining 5 wafers; sprinkle over top. Refrigerate for 1 hour or until chilled.

Ginger Poached Salmon with Lime Basil Cream

This is an old, but good recipe from Claire Robinson on the Food Network.  This is a very simple way to make moist and flavorful salmon.  I like that the salmon is poached and does not stink up your house.  If you are afraid to cook fish, you must try this recipe.  It is fool proof.  It also requires only just a few ingredients for a classy dish.  


Tips in Making Ginger Poached Salmon with Lime Basil Cream:

• I don't like cold fish, so I saved the poaching for last.  Simply poach and move to plate and sauce immediately.  I did not chill.
• I used sour creme for the sauce.  
• Give the broth time to stew.  This allows the ginger, lime and peppercorns to release their flavor before you cook the fish.
• Do not over cook your fish. Just because it is in water, does not mean it can't dry out.  Stick to timing provided and remember fish continues to cook with the residual heat once removed from pot.
• Fresh ginger root can be expensive. Do not be afraid to snap off just what you need. You do not have to purchase the large root by itself.
• I have found that fresh salmon cooks better than frozen.  However, it is up to you!

All credit to the Food Network.

Ingredients

• 2 limes
• 6 cups water
• 1 (4-inch) piece fresh ginger, peeled and chopped, about 1/4 cup
• 1 teaspoon whole black peppercorns
• 4 (6-ounce) boneless skinless salmon fillets
• 1/3 cup packed fresh basil leaves
• Kosher salt and freshly cracked black pepper
• 1/2 cup creme fraiche or sour cream

Directions

Halve 1 lime and squeeze the juice into a large straight sided skillet or pot with a lid. Add 6 cups water, the squeezed lime halves,ginger, and peppercorns and bring to a boil over medium-high heat. Reduce heat to a simmer, cover, and cook for 10 minutes to infuse the water with flavor; reduce heat to lowest setting, carefully slide salmon into the water, cover, and poach until fish is just cooked through, 5 to 7 minutes. Remove the fish with a slotted spoon and cool completely before transferring to an airtight container. Add about 1/2 cup poaching liquid to the container to keep the fish moist and chill in the refrigerator until ready to serve.

Meanwhile, zest the remaining lime and add about 1/2 teaspoon zest to the bowl of a food processor; add the juice from half the lime to the bowl (should be about 1 teaspoon juice). Add the basil leaves, a pinch of salt and a few grinds black pepper and pulse until it begins to turn into a paste. Add the creme fraiche and puree until very smooth. Transfer to a serving bowl and refrigerate until ready to serve.

To serve, plate the cold salmon with a drizzle of lime basil cream over the top.