Category Archives: Borrowed Recipes

Memorial Day: Spicy Molasse-Barbecued Drumsticks

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This recipe is for chicken drumsticks, but that sauce is good for all sorts of things. It’s really delicious and pretty easy. You can make the sauce in double or triple batch and keep it in the fridge for up to 2 weeks and use it in the oven also. It’s delicious with chicken, pork, shrimps even!

Spicy Molasse-Barbecued Drumsticks
2 servings,

Ingredients
3 TBSP bottled chili sauce
1 1/2 TBSP plain or seasoned cider vinegar
1 TBSP light molasses
1 tsp chili powder
1/2 tsp minced chipotle en abodo
1 garlic clove minced
4 (3oz) chicken drumsticks, skin removed
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1 To make the molasses barbecue sauce, combine the chili sauce, vinegar, molasses, chili powder, chipotle en abodo, and garlic in a small saucepan; bring to a boil. Reduce heat to low and simmer, stirring, until thickened, 2-3 minutes.

2 Meanwhile, spray the grill rack with nonstick spray and prepare the grill. Place the chicken on the grill and cook, turning occasionally, about 8 minutes. Brush the chicken with the barbecue sauce. Cook, turning the chicken, until deeply glazed and cooked through, 5-6 minutes longer.

On the Broiler:
Preheat broiler, broil chicken 5 inches from the heat, turning frequently for 12-13 minutes, brush with the sauce and broil 5-6 minutes longer turning once or twice.

Cooking times vary with the size of the drumsticks!

Nutritional Information (2 drumsticks): Calories 204; fat 4g; Carbs 16g; Fiber 1g; Proteins 26g.

Source: Dining for Two, p. 135 Weight Watchers 2004

Spiced Carrot Salad

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This recipe is not one of mine. It’s a recipe that I adapted slightly from the book Coup de Pouce a Table, put forth by the team of Coup de Pouce magazine published in Quebec. I am a big fan of the magazine and its recipes.

I translated the recipe a while ago for friends because really it’s easy, it’s tasty, and is as enjoyable warm as it is cold. Did I mention that it’s healthy? Perfect recipe for a packed lunch, a BBQ or a Potluck!

Enjoy!

Spiced Carrot Salad
4-6 servings

Ingredients:
14 carrots, peeled and sliced diagonally (1/2 inch)
1 Tablespoon olive oil
2 shallots minced
2 cloves garlic minced
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1 pinch cayenne pepper
2 Tablespoon lemon juice
¼ cup cilantro chopped
1 tsp lemon zest (optional)

Cook carrots in boiling salted water for 5 minutes until tender-crisp. Drain, rinse in cold water (to stop cooking) and drain again. Set aside.

In a big pan, heat up the oil on medium heat, add the shallot, and garlic and cook, stirring occasionally until tender about 3 minutes. Add salt, cumin, cinnamon, paprika and cayenne and cook about 1 minute more (until fragrant).

Add carrots and lemon juice to the pan and toss to coat. Put in a salad bowl and mix in the cilantro.

Nutritional info: Calories 97; Fat 3g; Carbs 18g; Fiber 4g; Proteins 2g.
Source: Coup de Pouce a Table, 150 recettes simple comme bonjour, Coup de Pouce 2005, p.53