Giada De Laurentiis' Balsamic Chicken Drumettes | Everyday Italian | Food Network
You haven't lived until you've tried Giada's Balsamic Chicken Drumettes topped with toasted sesame seeds and fresh parsley!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Balsamic Chicken Drumettes
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr 45 min
Prep: 10 min
Inactive: 2 hr
Cook: 35 min
Yield: 4 to 6 servings
Ingredients
1/2 cup balsamic vinegar
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
5 sprigs of rosemary
5 garlic cloves, halved
10 to 12 chicken drumsticks
2 tablespoons toasted sesame seeds
1/4 cup chopped fresh flat-leaf parsley
Directions
Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs, and garlic cloves, in a large, re-sealable plastic bag. Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar. Add the chicken drumsticks to the bag and seal with as little air as possible in the bag. Place in the refrigerator and marinate for 2 hours.
Preheat the oven to 450 degrees F.
Place the chicken drumsticks on a foil-lined baking sheet. Bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil (in order to kill bacteria). Reduce the heat to simmer and cook over low heat until thick, about 15 minutes. Reserve.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Cook's note: I like the rosemary and garlic flavors in the background. Brushing the cooked drumettes with the reduced marinade helps the flavors along. Also, re-moistening helps the parsley and the seeds to adhere.
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Giada De Laurentiis' Balsamic Chicken Drumettes | Everyday Italian | Food Network
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Ree Drummond's Cheesiest Broccoli Rice Casserole | The Pioneer Woman | Food Network
This creamy casserole dish is comfort food to the MAX.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Best Broccoli Rice Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 50 min
Active: 20 min
Yield: 10 to 12 servings
Ingredients
4 tablespoons (1/2 stick) salted butter
1 medium yellow onion, finely diced
1 clove garlic, grated
4 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
3 cups whole milk
4 ounces cream cheese, at room temperature
1/2 cup grated Parmesan
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon paprika
8 ounces processed cheese, cubed
3 cups grated sharp Cheddar
8 cups small broccoli florets
6 ounces diced pimentos, drained
2 1/2 cups cooked long-grain rice
Directions
Preheat the oven to 350 F degrees.
In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes.
Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.
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The Cheesiest Broccoli Rice Casserole with Ree Drummond | The Pioneer Woman | Food Network