CRISPY CHEESY CHICKEN "DRUMS" OR THIGHS WITH ASSORTED SAUCES
4 to 6 servings
In a medium bowl, combine the first 3 to 4 ingredients, mixing well. Lightly brush or spray chicken drumsticks or thighs with olive oil. Roll each chicken piece in cheese mixture, coating each piece well. Place chicken pieces in a 13 x 9 x 2-inch baking pan lightly coated with non-caloric vegetable cooking spray or olive oil-flavored non-caloric vegetable cooking spray. Bake in a preheated slow oven (325 degrees F.) for 35 to 40 minutes or until chicken drumsticks/thighs are fork tender and golden brown and crispy. When chicken begins to brown, may sprinkle chicken drumsticks/thighs with salt and pepper to taste, if desired. Prepare desired sauces. Just before serving, may sprinkle chicken "drums"/thighs with paprika, if desired. Garnish chicken "drums"/thighs with sprigs of fresh oregano or thyme or basil, or a combination, if desired. Accompany with desired sauce(s).
Note: May reduce oil as desired. Or, lightly coat chicken pieces with olive oil-flavored non-caloric vegetable cooking spray.
Easy Marinara Sauce
about 2 cups
In a small heavy saucepan, sauté onion in hot oil over moderate heat until tender but not browned. Add remaining ingredients, mixing well. Reduce heat, partially cover, and simmer for 25 to 30 minutes to develop flavors.
Picante Tomato Salsa
about 3 cups
In a medium bowl, combine all ingredients, mixing gently. Cover and chill in the refrigerator for at least 30 minutes before serving.
Note: For a milder tasting relish, use only one pepper. Removing the seeds also reduces the "heat" factor of the relish. Serrano peppers are "hotter" than jalapeno peppers; green jalapenos are also "hotter" than red ones.
Marmalade Mustard Sauce
about ¾ cup
In a small bowl, combine mustard, marmalade, and garlic, if desired, blending well.
Variation: Add 1 to 3 teaspoons reduced-sodium soy sauce and/or 1/8 to ¼ teaspoon ground dried ginger to sauce mixture.
Hot Plum or Raspberry Sauce
About 1¾ cups
In a small heavy saucepan, combine all ingredients together; stir over low heat until just warm. Serve as a dipping sauce. May be stored in an airtight container in the refrigerator for several days, if desired.
Note: ½ to 1 tablespoon freshly grated peeled horseradish root may be substituted for prepared horseradish.