BBQ CHICKEN DRUMSTICKS WITH BLUE CHEESE SNEAKY DIPPING SAUCE

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4TH OF JULY RECIPE: BBQ CHICKEN DRUMSTICKS WITH BLUE CHEESE SNEAKY DIPPING SAUCEchicken legs ebook.jpegChicken drumsticks offer more meat and all the fun of finger-licking Buffalo wings with cool and creamy blue cheese dip, and with a few of my Sneaky Swaps like yogurt for sour cream, you can happily eat them without the guilt. Happy & healthy 4th of July!

Makes 4 servings
8 chicken drumsticks, rinsed and patted dry
3 tablespoons olive oil
Approximately 1 teaspoon Tabasco or hot sauce
2 tablespoons reduced fat mayonnaise
2 tablespoons plain low fat Greek yogurt
2 tablespoons White Puree (see simple Make-Ahead Recipe #4)
2 tablespoons white or champagne vinegar
¼ cup crumbled blue cheese (about 1 ounce)
Salt and freshly ground pepper, to taste
6 ribs of celery, sliced into sticks

Preheat an outdoor grill (or indoor grill pan) to medium-high and brush or wipe the grill with oil.

In a small mixing bowl, combine the olive oil and hot sauce, to taste. Brush the chicken with the hot sauce mixture and place on heated grill. Cook, covered, turning occasionally to evenly brown, for about 30 to 35 minutes or until internal temperature reaches a minimum of 170 degrees Farenheit.

For the blue cheese dipping sauce:
Combine the mayonnaise, Greek yogurt, White Puree, vinegar, blue cheese and salt and pepper in a serving bowl (for a smoother sauce, place ingredients in the bowl of a food processor and process until smooth).
Serve drumsticks with celery and dipping sauce.

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20 Comments

My favorite summer food is watermelon! It's a refreshing, hydrating and tasty treat anytime of day! Eat it at a BBQ, for dessert or blend it up and make a watermelon margarita!

My favorite summer recipe is a dip called Mexican Caviar. It's perfect for summer because it does not need to be kept cold and it tastes better at room temperature. It also has some pretty healthy ingredients in it.

Recipe:
1 15 oz. can black beans, DRAINED and RINSED
1 can Mexicorn or Fiesta corn, drained (not sure on size – smaller can than the beans)
2 tomatoes seeded and diced (I prefer plum tomatoes for this since they are less juicy and I usually use about 4 or 5 since they are smaller)
1/2 large red onion chopped (I usually use less than this so start with less and then add more if you need it. Sometimes I just omit the onions and add extra scallions.)
4 scallions sliced (white and light green parts)
2.5 Avocados chopped (I usually just use 2 avocados if they are big or 3 if they are small – you can vary this depending on your preference) – Note – the avocados should be ripe but not mushy – the hardest part about this dip is getting the avocados at the right ripeness. They need to be soft enough to eat but still hold their shape when chopped.

Dressing:
1 package Good Seasons Italian Dressing dry mix
1/4 cup olive oil (this is 4 tablespoons)
1/8 cup white wine vinegar (this is 2 tablespoons)

Mix dressing ingredients together. Add chopped avocados and mix with dressing to coat well (this helps prevent browning). Then toss with the other ingredients. This can be made a day ahead (just refrigerate until serving). It tastes best at room temperature and has nothing in it that will spoil so it’s perfect for a party because it can sit out for hours.

Serve with Tostito Scoops.

Watermelon and Feta Salad

•Per serving:
•3/4 - 1 cup of cold watermelon, cubed
•1/4 cup of feta cheese, crumbled or cubed
•1/4 medium red onion, cut in paper-thin slices
•1/4 teaspoon of balsamic vinegar or balsamic vinaigrette
Preparation:
Place the watermelon in a bowl, top with most of the onions, then the feta cheese. Place remaining onions on top. Sprinkle with balsamic vinegar, and serve.

This recipe can be made in individual servings or multiplied and served in a large salad bowl.

I actually made this recipe this morning to bring to work

My favorite summer food is homemade popsicles made out of pureed fruits. My five-year-old daughter, who normally refuses to eat strawberries and blueberries, was happy to eat them in a popsicle the other day.

I love Spare ribs, Macaroni salad, corn on the cob and hamburgers when we Bar B Que

Yum! I will have to make this!

Our favorite summer recipe is individual pizzas on the grill.

With either store-bought or home-made dough, we pre-cook 8-inch or 10-inch rounds on the grill for a few minutes to avoid raw dough;

Then everyone can put what they like on them: fresh mozzarella, basil and tomatoes for me, "cheeseburger" ingredients for my husband (with cooked ground beef) and "sprinkle" or cinnamon pizza for our daughter.

We enjoy tasting each other's creations and coming up with new ones with whatever's left in the pantry or refrigerator.

This looks really delicious!

This looks great, pick me!

my favorite food in the summer is grilled zucchini. its a great way to include veggies when making hamburgers and hotdogs.

Published by Melanie Mendelson under Salad Recipes


This salad is filling enough to be a main dish!

Ingredients:

Cubed cooked turkey breast
Canned corn, drained
Avocado, cubed
Lettuce leaves
Oil
Vinegar

Directions:

Whisk oil and vinegar (3 parts oil, 2 parts vinegar) to make a dressing.

In a large bowl, combine all ingredients. Toss with dressing to coat.

Note: you can also use cubed ham instead of turkey

http://www.melaniecooks.com/tag/salad/

Later...

I made it last night with Sesame oil and lime juice instead of vinegar. I also heated the turkey (canned) and corn in a bowl first. It was AMAZING!! It was hard to stop eating!

Still later...
I've made this lots of times now, the lime juice is a must! And Kiernan loves this salad. :-)

I thought I would never ever need this when my friend told me about it YEARS ago....well guess what I have recently had a Bonus baby and well let just say I am not familiar with pickness.....I have started making spaghetti sauce with your orange puree since I have access to the farmers market and can buy sweet potatoes up to my eyes....and guess what he's eating it and the older siblings 10 and 12 also tell me how great the sauce is and asks me what brand did I change it....NOW theres a compliment for you........I love these recipes I just wish I had more time to be more dilagent

Those look delicious!!! My kids would LOVE them!

Living in Hawaii is summer EVERYDAY! One of my favorite things to eat that helps cool the heat is an Acai Bowl, packed with antioxidant! See my recipe here: http://homekinegrindz.blogspot.com/2009/09/acai-bowl.html

I have recently tried it blended with watermelons and coconut water in place of strawberries, blueberries, bananas, and apple juice. Summer has definitely arrived when I ate it!

My favorite summer recipe is something I created after researching several different recipes (though I imagine it's been created before...) :)

Easy Foil Tilapia

Ingredients:
Canola Oil Spray (or something like it)
Tilapia
Zucchini (sliced)
Kale (the crinkle looking kind - broken up)
Carrots (sliced)
Cajun seasoning (or whatever seasoning you prefer, but Cajun turned out really good – I used Tony Chachere’s Original Creole Seasoning)

Preheat Oven to 375
· Cut a sheet of foil big enough to hold one tilapia and some veggies
· Lay down the foil and spray a little bit of canola oil spray so the fish doesn’t stick
· Place one tilapia on the foil (I sprayed a tiny bit of the canola oil spray on the fish, too)
· Season one side, turn over, season the other side
· Wash the Kale and add some pieces on top of the tilapia
· Wash the zucchini and slice; add some slices on top of the kale
· Wash the carrots and slice; add some slices on and around the arrangement
· Pull in the short side of the foil, then pull in the longer sides and close, leaving a little pouch of air above the fish
· Do all of the above for each fish you want to cook
· When done, put the foiled fish on a cookie sheet (I was able to get 4 of them, with one foil pouch in the middle with extra zucchini I had left over – I seasoned it as well and it came out really good)
· Cook on 375 for about 35 minutes, or until done (I kept having to taste it until it stopped tasting fishy)
· Enjoy!

I Love your books! Such great ideas and the kids are completely on board with them. :) Our favorite summer food, hands down, is watermelon. :) We've been finding new ideas for pasta salads using dairy free, gluten free items and cold salads are preferable. Any suggestions? I'm thinking panceta (sp?) type salads or even cold chicken salads that we can send with the kids in their lunches. :)

We do our salmon fillets on the grill. We use a mixture of maple syrup and brown sugar and put that in a foil packet along with the salmon, and throw it on the grill. It doesn't take very long and you have a nice flaky and moist fillet! We pair it with a green salad and a side of watermelon for a summer feast!

We love anything grilled - pork steak (yum!), chicken, brats, steak, etc.!

We love anything grilled - pork steak (yum!), chicken, brats, steak, etc.!

We love anything grilled - pork steak (yum!), chicken, brats, steak, etc.!

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