I made Asian Chicken Drumsticks (recipe below), acorn squash and jasmine rice. The acorn squash was soooo simple. Cut the squash in half and clean out the pulp, strings and seeds. Place cut side down in a baking dish with a 1/4 inch of water and bake on 400 for 35 minutes. At 35 minutes discard the water and turn over the squash, add brown sugar or honey and a little butter and broil for 5 minutes. The jasmine rice I made directly from the package directions and it was soo sticky and yummy!!!
|Image and recipe from here|
Asian Glazed Drumsticks
8 medium chicken drumsticks, skin removed
olive oil spray (I used my Misto)
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste) -- I'm not a big fan so we used some chili powder
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp agave nectar (or sugar)
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds
In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.