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Thursday, December 22, 2011

Blue Cheese Drummies n' Greens

Last night I made up my own blue cheese dressing and paired it with crispy chicken drumsticks. Drumsticks have always been my favorite piece of chicken for a few reasons, one being the taste factor: the meat is darker, juicier and much more tender than breast and thigh meat. Secondly, I find it much more fun to eat meat on a bone! Lastly, the crispy skin is tremendously delicious :). I used a light flour and spice batter to coat the chicken, and baked it in the oven until crispy and golden brown. I have never made blue cheese dressing before, so it was a bit of a taste experiment, which is always fun. Blue cheese is either a cow's, goat's or sheep's milk cheese with mold added to create the grayish-blue marbling.
Blue cheese tends to be a sharp and salty cheese, which pairs well with a fried or roasted chicken. The final product had both sweet and tart flavors, which worked nicely against my crispy, salty drummies. Give it a try!

Blue Cheese Drummies n' Greens 
(serves 2)
4 chicken drumsticks, thawed
3 tbsp room temp butter 
1 cup flour
1 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp cayenne pepper
1 tsp onion powder 
1 tsp garlic powder 
4 cups romaine lettuce
1 cup sliced red onion
1 cup diced celery
Dressing (you'll have plenty leftover for another night!):
1 cup blue cheese 
1 cup low fat mayo
1/2 cup sour cream 
1/4 cup cider vinegar 
1-2 tbsp honey (taste for preferred sweetness)
1/2 tbsp onion powder 
1 tsp garlic powder, salt and pepper

Preheat oven to 425 degrees. Coat drumsticks with butter set aside. In a shallow bowl mix flour and spices, then drudge chicken into flour and spice mixture. Place on a sheet pan sprayed with cooking spray. Cook in oven for about 40-45 minutes or until skin is crispy turning once during cooking process. For the dressing add all ingredients leaving a few blue cheese crumbles for the top of your salad. Mix and set aside. Plate salad and drizzle dressing and extra blue cheese on top. Add drummies and you're ready to eat!

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