Happytizers!

Well, we munched on those Mango Blueberry Muffins all day long!  They were gone before 4:00.  You have GOT to make those muffins.  My hubby has deemed them "The Muffins of the Gods"!  They went well with Doctor Who.  When dinner time came around nobody was really hungry so we I made appetizers.  We snacked and streamed X-Files.   Can you say nerd-out day?

I have been wanting to make Nami's recipe of Orange Teriyaki Chicken Drumettes since she posted it.  She's my foodie friend over at Just One Cookbook.  She is an amazing cook.  I learn something new from her every time she posts.  I also made a healthy version of Spinach Dip.



Orange Teriyaki Chicken Drumettes

Yields 2 to 3 servings

10 chicken drumettes
½ tsp. sea salt
Freshly ground black pepper
1 Tbsp. olive oil
1 celery stalk
2 cloves garlic
2 bay leaves

Seasonings
½ cup white wine
¼ cup water
¼ cup soy sauce
4 Tbsp. orange marmalade (As brands vary in sweetness, please adjust amount based on taste.) I used a marmalade with champagne so I had to put both pinkies up while consuming this dish.  Which, by the way, is difficult to do with wings!)

Rinse the chicken and pat dry.  Sprinkle with salt and pepper.  Cut celery into 2” pieces and smash them with the flat side of knife.  Peel garlic and smash it with the knife as well.

In a non-stick frying pan, heat olive oil on high heat and cook the chicken until browned.

Transfer the chicken into a Dutch oven (or a large pot).  Then add celery, garlic, bay leaves, and Seasonings.

Place Otoshi-Buta on top of the chicken, but do not cover with the Dutch oven lid.  Start cooking over medium high heat.  When boiling, turn down the heat to medium and simmer for 15 minutes.

After 15 minutes, remove Otoshi-Buta.  Continue cooking until sauce is almost gone. Use a spoon to coat the chicken with the sauce and flip the chicken once in a while.  When there is about 2 Tbsp. of sauce left, turn of the heat.  Transfer the chicken onto a plate, and pour the sauce on top.  Serve immediately.

Source: Just One Cookbook 

Healthified Spinach Artichoke Dip

Yields 10 servings: 1/4 cup each

4 cups lightly packed fresh baby spinach leaves (4 oz.)
1 package (8 oz) 1/3-less fat cream cheese, softened
1/4 cup reduced-fat mayonnaise
4 tablespoons shredded Parmesan cheese (1 oz.)
2 cloves garlic, finely chopped
1 teaspoon dried basil leaves
1 can (14 oz) artichoke hearts, drained, chopped (I didn't have any of these like I thought I did so I left it out.  It was still fabulous!)
Baguette slices, if desired
Assorted raw veges, if desired
(I served this with a french baguette and garlic and herb crackers)

Heat oven to 350 degrees.  Spray 1-quart shallow glass baking dish or 9-inch glass pie plate with cooking spray.
Place spinach in 2-quart microwavable casserole; add 1/4 cup water.  Cover; microwave on high 2 minutes.  Drain well, pressing spinach with paper towels to remove excess liquid.  Chop spinach.  In a large bowl, beat cream cheese with spoon until smooth.  Beat in mayonnaise, 3 tablespoons of the Parmesan cheese, the milk, garlic, and basil until well blended.  Stir in spinach and artichokes (if using).  Spread evenly in baking dish.  Sprinkle with remaining tablespoon cheese.
Bake 20 to 25 minutes or until thoroughly heated.  Serve with baguette slices or raw vegetables.
Calories 120; Total Fat 8g; Cholesterol 20mg; Sodium 280mg; Protein 5g
Source: Eat Better America ~ Enjoy!