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Tuesday July 15, 2014 MYT 3:25:00 PM
Tuesday July 15, 2014 MYT 3:33:16 PM
by linda gassenheimer
Add a tangy, cool salad topped with blue cheese dressing to balance the heat of these fiery Buffalo-style chicken legs. The heat level is up to you.
The recipe calls for 1 tablespoon of tomato paste. Freeze extra for another recipe. – The Miami Herald/McClatchy-Tribune Information Services
½ tsp cayenne pepper (more if you like it really hot)2 tbsp honey2 tbsp distilled white vinegar2 tbsp tomato paste2 cloves garlic, crushed1 tbsp canola oil8 skinless chicken drumsticks
Mix cayenne, honey, vinegar, tomato paste and garlic together to form a smooth sauce; set aside. Heat oil in a nonstick skillet over medium-high heat. Add the chicken and brown for 5 minutes, turn and brown 5 more minutes. Season with salt and pepper to taste. Reduce heat to low and add sauce to the skillet, stir to coat chicken. Cover and cook 5 minutes, until the chicken is cooked through. Divide chicken among two plates, spooning extra pan sauce over the drumsticks.
Blue Cheese Salad
Makes 2 servings
4 cups washed, ready-to-eat lettuce
1 cup strawberries, washed, hulled and cut in half
1 cup blueberries, washed
2 tbsp reduced-fat blue cheese dressing
Divide lettuce between two plates. Add strawberries and blueberries. Drizzle with blue cheese dressing to make a red, white and blue pattern.
Tags / Keywords:
chicken, cayenne pepper, blue cheese salad
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