oven roasted chicken drummies

As promised I have taken my grannie's recipe for oven roasted chicken and modified it slightly to drumsticks, but the over all recipe and technique can be applied to Cornish hens and whole chicken or thighs and wings. This recipe is very easy to prep and requires about an hour to hour and half of baking time.

Ingredients
4lbs chicken drumstick (about 14 drummies)
vegeta (seasoning mix)
blk pepper
paprika
4-5 garlic cloves
mayonaise
dill

















As with all meat, poultry and fish make sure it is rinsed and cleaned (do not remove skin). Take the washed chicken and pat dry with paper towel to remove excess liquid and moisture. I prefer to cut off the drum stick bone at the end because I find it looks better for presentation purpose but his step does not affect the final taste ot cooking process. Create a dry rub with the vegeta seasoning , ground black pepper and paprika. Apply dry rub to each drum individually and let stand a few minutes. Take large roasting pan with tray and preheat oven to 400 degrees. Take chicken and coat (under the skin as well) each drum with dash of mayonnaise and place on baking pan - cover with foil and bake for 30 minutes at 350.












Remove foil after 30 minutes and raise temp to 375-400 degrees depending on your oven performance and let get golden for approximaelty 30 minutes. Check on the chicken after 15 minutes and turn over if you see browning. Once the the chicken is ready pour off all the juice from the chicken into a bowl and mix in the 4-5 minced cloves of garlic. If the chicken did not let enough juice drip off take some olive oil instead and mix with the minced garlic. Take the mixture and baste the chicken drummies and add some dill to taste or garnish.















This is a very simple dish that will yield mooist and juicy chicken with a great garlicy taste. can be served with any side dish or salad. For the serioulsy health conscious the skin can be removed before eating but it is key to the cooking process beacuse it keeps the moisture in the chicken.

Cooming soon... I will be working on a fried fish filet dish that will amaze your taste buds especially with a little spicy horseradish.

Until next time... keep on cooking

grannie's russian meatballs

It took a little while but I am here like I promised with one of my all time favorite recipes.

Russian meatballs (kut-ley-ti) come in a variety of shapes and sizes and can be made from a variety of ingredients. I have never tasted the same meatball twice. I prefer to make them medium sized - larger than a swedish meatball but smaller than a hamburger. I have even seen them made with fillings. I am going to give you the foundation and you are welcome to experiment to your hearts delight. This recipe is fairly easy to make and doesn't take that much time as long as you have all your ingredients handy.

Ingredients
¾ ground chicken
¾ ground veal
2 eggs
2 teaspoons mayonaise
1 ½ teaspoon vegeta (seasoning mix)
¼ teaspoon pepper
3 garlic cloves minced
1 onion grated
¼ cup spring water
4 tlbsppon matzah meal
½ tablespoon baking soda














Combine all your ingredients in a mixing bowl. If your mixture is too liquidy ad more matzah meal to thicken it up. The mixture will be soft unlike a beef meatball that might be a little drier.
Heat up a large non-stick skillet with some corn oil (enough to coat the bottom of the pan but not so they are swimming in oil). Scoop out a small handfull of mixture. Create medium sized balls and brown evenly on both sides - takes about 5 minutes per side - if you like them darker you can cook longer. After removing from pan let cool for a few minutes. They should be soft, moist and juicy.














Can be served with any side dish (potatoes, rice, couscous) or can be eaten on their own (hot or cold). I hope you will enjoy as much as I do.

Check back soon for a great recipe for oven roasted chicken.

Until next time... keep on cooking.