Yummy Drummies With Chive Dip Food

YUMMY BAKED CHICKEN DRUMMIES

Steps:

• Wash the chicken and pat dry. In a baking dish large enough to hold the chicken in 1 layer, mix together the lemon juice, brown sugar, oil, garlic, paprika, garam masala, ginger, turmeric, a pinch of salt and a few grinds of black pepper. Add the chicken and toss to coat. Arrange the chicken in a single layer in the baking dish. Cover the dish with aluminum foil and transfer to the oven. Bake until the chicken reaches 150 degrees F on an instant-read thermometer, about 35 minutes.
• While the chicken bakes, warm the butter in a pan over medium-low heat. Add the onions and a pinch of salt. Saute, cooking slowly, until the onions are golden brown and caramelized, about 20 minutes. Stir in the raisins and rum, and use a wooden spoon to loosen any onion bits from the bottom of the pan. Cook until the alcohol evaporates, leaving just the rum scented flavor, about 2 minutes, then remove the pan from the heat. When the chicken reaches 150 degrees F, spoon the onion-raisin mixture over the chicken. Raise the oven temperature to 400 degrees F, then return chicken to the oven and bake for 10 minutes more, uncovered. The chicken will be fully cooked when it reaches 160 degrees F. Transfer to a serving platter and serve warm or cold.

CHERRY GUMMIES

Steps:

• Sprinkle the gelatin into 1 cup water and allow it to bloom, which will take about 5 minutes.
• Meanwhile, heat the cherry juice and sugar in a saucepan over a medium-high heat until the sugar has dissolved, about 2 minutes. Remove the pan from the heat and slowly whisk in the bloomed gelatin until completely dissolved. Add in the lime zest and juice, stirring to combine.
• Spray an 8-by-8-inch baking dish lightly with cooking spray. Pour the mixture into the pan and transfer to the refrigerator. Chill for 2 hours.
• Remove the pan from the fridge and tip the chilled gummy block onto a board. Cut into 1-inch cubes. Carefully remove the individual gummies onto a baking sheet and allow them to sit out overnight on the counter. This will help give them a more gummy texture. Pack into resealable bags or mason jars.

YUMMY DRUMMIES WITH CHIVE DIP

Steps:

• Combine the tomato sauce, garlic, sugar, Worcestershire sauce and oil in a small bowl. Stir in the Tabasco, if desired. Place the drumsticks and tomato-sauce mixture in a large glass or ceramic bowl and toss to coat. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.
• Preheat oven to 200°C Line a large baking tray with foil. Place a wire rack on the prepared tray. Remove the drumsticks from the marinade and reserve marinade. Arrange drumsticks, in a single layer, on the wire rack.
• Get a grown-up to: Bake in oven, brushing with the reserved marinade halfway through cooking, for 40 minutes or until brown and cooked through.
• Meanwhile, combine the sour cream, mayonnaise and chives in a small serving bowl. Cover with plastic wrap and place in the fridge until required.
• Divide drumsticks among serving bowls and serve with the chive dip.

GRILLED GLAZED DRUMMIES

Steps:

• In a small bowl, combine the first 5 ingredients. Pour 1 cup marinade into a large shallow dish. Add the chicken; turn to coat. Cover and refrigerate for at least 4 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade. Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade. If desired, top with sliced green onions and serve with ranch dressing.

4 CREAMY DIPS

Steps:

• For the dip base, mix 100g light soft cheese with 50g fat-free bio-yogurt.
• For garlic & herb, stir in crushed garlic clove, snipped chives, a little lemon juice and fresh ground pepper.
• For the fish dip, take the chopped smoked salmon and a few sprigs of chopped dill and stir in the base dip.
• For spice-lovers, stir a little chilli dipping sauce, to taste, through the base mix.
• Go Greek and stir through grated cucumber, and a handful of chopped mint.

MAPLE CHICKEN DRUMMIES

Steps:

• Heat oven to 375°F. Mix all ingredients except chicken. Place chicken in ungreased pan, 15 1/2x10 1/2x1 inch. Pour syrup mixture over chicken; turn chicken to coat.
• Bake uncovered 45 to 55 minutes, turning once and brushing with sauce after 30 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve chicken with sauce.