Finger Lickin' Drumsticks

I am back! Yes, I took a couple months off to experiment with some new recipes and try creating some things that are healthy yet tasty. Here is a recipe that will meet your sweet and spicy taste buds in one meal.

XOXO,
Esra

Finger Lickin’ Drumsticks

6 medium chicken drumsticks, without skin for a low- cal recipe
1 c chicken broth
¼ c low sodium soy sauce
2 TBSP Sriracha hot sauce
¼ c balsamic vinegar
2 garlic cloves
2 packets of Splenda
1 tsp crushed red peppers
2 TBSP cilantro, roughly chopped
1 tsp ginger
1 small onion, diced
1 zucchini, sliced
1 yellow squash, sliced
½ c button mushrooms

Preheat oven to 350.

Place all of the ingredients into a large gallon sized Ziploc bag and allow it to marinade for 30 minutes. Evenly place all of the ingredients and marinade onto a nonstick baking sheet. Allow the chicken to cook for 20 minutes, and then roll each of the pieces over and cook for another 20-25 minutes until cooked through.

Mouth Watering White Sauce

One of my New Year’s Resolutions this year is to get creative with vegetables. This recipe incorporates a number of vegetables and even the pickiest of eaters will love this. In the words of my guy, ‘This is the best sauce you’ve made yet.’

XOXO,
Esra

Mouth Watering White Sauce

½ c mushrooms, chopped
½ c onion, chopped
1 c light cream
¼ c butter (I Can’t Believe It’s Not Butter)
1 clove garlic
4 oz gorgonzola cheese
4 oz cream cheese
¼ c red pepper, chopped
¼ c parsley
3 c fresh spinach
Salt and Pepper to taste
1 lb of scallops or the meat of your choice (I used scallops since that is what I had in my fridge)

In a large non-stick skillet, start to sauté the mushrooms and onions. After the mushrooms and onions start to soften, add the cream and butter. Let cream and butter simmer for 5 minutes. Add garlic, gorgonzola, cream cheese, red pepper, parsley, spinach (this would be the time to add the scallops or the pre-cooked meat). Continue to simmer for 3-5 minutes until all the cheese has melted.

Serve the sauce over pasta or you can add this sauce on top of a steak. If you like the taste of onions sprinkle green onions on top of your dish before serving.

Cranberry Enchantment

While getting ready to ring in the New Year, Allison and I developed a twist on the traditional champagne toast. For those of our fans who enjoy a sweeter variety of drinks, this beverage will surely be well received. Here's to all our friends of old and new!

Happy New Year!
Esra and Allison

Cranberry Enchantment

Ingredients:
1 cup chilled champagne
3 ounces ginger ale
1.5 ounces cranberry juice (1 shot)
1 tsp grenadine
splash of lime juice

Directions:
In your favorite festive glass, add champagne, ginger ale, cranberry juice, grenadine, and lime juice. Stir and serve.

Asian Turkey Meatballs

After enjoying the Buffalo Chicken Mac & Cheese recipe that Allison posted before, I noticed that I had some leftover panko (Japanese Bread Crumbs). I was not exactly sure what to cook for dinner tonight so I decided to get creative with the leftover bread crumbs. Here is a lean recipe that everyone is sure to love.

XOXO,
Esra

Asian Turkey Meatballs
3 Gals and a Kitchen

¼ c TBSP EVOO
½ c panko (Japanese Bread Crumbs)
¼ c chopped onion
2 cloves garlic, minced
1 TBSP crushed red pepper
1 TBSP oregano
1 TBSP sesame seeds
1 tsp ground ginger
½ tsp salt
½ tsp pepper
1 lb lean ground turkey
2 TBSP soy sauce

In a large nonstick skillet, heat the olive oil over medium heat.

In a medium bowl, mix together bread crumbs, onion, garlic, crushed red pepper, oregano, sesame seeds, and 1/2 teaspoon each salt and pepper. Add the turkey and soy sauce and mix until combined. Roll the meat mixture into 1½-inch balls.

Add the meatballs and cook, turning occasionally, until browned, about 10-12 minutes. Lower the heat
to medium-low; let cook until the meatballs are cooked through, about 20 minutes.

Serve over thin pasta (i.e. Asian rice noodles). To complete your meal, add peanuts and chopped green onions on top.

Peanut Butter & Jelly Cookies

'Tis the season for cookie exchanges.

XOXO,
Esra




Peanut Butter and Jelly Cookies
3 Gals and a Kitchen

1 c butter, softened (2 sticks)
¾ c packed brown sugar
¾ c sugar
1 c peanut butter
2 tsp vanilla
2 large eggs
2 ¼ c all-purpose flour
1 tsp baking soda
1 ½ tsp baking powder
1 tsp salt
1 c raspberry jam

Preheat the oven to 375.

In a large bowl, mix together butter, brown sugar, sugar, and vanilla until it appears whipped and creamy. Slowly add the eggs and continue to mix well until blended.

In a medium bowl, mix flour, baking soda, baking powder and salt. Slowly add the flour mixture into the sugar mixture above and mix for 2 minutes until no flour is visible.

Drop by rounded spoonfuls (about 2 TB thick) onto ungreased baking sheets.

Bake for 8-10 minutes or until golden brown. Allow cookies to cool on baking sheet for a few minutes before transferring them onto wire racks.

Once the cookies have cooled completely, spread jam onto one cookie and cover with another cookie.

**I recommend using a low sugar jam since the cookies are already sweet.**

Marbled Cheesecake Brownies

I am responsible for bringing dessert to Christmas dinner this year. My boyfriend’s family loves cheesecake and I love anything chocolate. I decided to try to combine both of our favorites to help make this holiday that much more joyous.

Happy Holidays!
Esra

Marbled Cheesecake Brownies
3 Gals and a Kitchen

1 package brownie mix
3 egg whites
1 c water
1 c applesauce
1 package cream cheese
½ c sugar
1 c flour
½ tsp vanilla extract

Graham Cracker Crust
2 c graham cracker crumbs
½ c melted butter

Preheat oven to 350 and grease 13x9 baking pan with cooking spray. Pour the graham cracker crumbs into the baking pan and add melted butter. Mix well and press over the entire bottom of the pan. Bake in the oven for 5 minutes.

Meanwhile, mix brownie mix, 2 egg whites, ½ c water, and applesauce until the mixture is smooth. Pour brownie mixture on top of the cooked graham cracker crust. Mix cream cheese, sugar, flour, ½ c water, and vanilla extract until well blended. Spoon cream cheese mixture over the brownie batter. Cut through the batter with a knife several times for a marble effect.

Bake for 30-35 minutes, or until wooden toothpick inserted into the center comes out clean. Cool completely before serving.

Serve with cool whip and cherries.

Triple Threat Sugar Cookies

This is for all of our east coast fans who are about to endure quite a bit of snow. Let’s keep in the winter spirit by baking a batch of sugar cookies.

XOXO,
Esra

Triple Threat Sugar Cookies
3 Gals and a Kitchen

½ c butter (1 stick)
½ c white sugar
¾ confectioners sugar
¼ c light brown sugar
2 eggs
2 tsp vanilla extract
1 tsp almond extract
2 ½ c all-purpose flour
2 tsp baking powder
½ tsp nutmeg
½ tsp cream of tartar
¼ tsp cinnamon
½ tsp salt

Preheat oven to 350 degree.

In a large bowl, mix together the butter and the sugars until the mixture is smooth. Beat in the eggs one at a time then stir in the vanilla and almond extract. Combine the flour, baking powder, nutmeg, cream of tartar, cinnamon and salt; stir into the creamed mixture until well blended. Cover dough and refrigerate for at least 1 hour.

Roll dough into 1 inch balls and place cookies 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until just barely golden. Allow cookies to cool for a couple minutes before moving them to the wire racks to finish cooling.

After the cookies have cooled completely you may begin to ice and decorate the cookies as you wish.