Sandra's Easy Cooking

These Bacon Wrapped Chicken Drumsticks are amazing with any side-dish. We love it with mashed potatoes or roasted potatoes, but I made it before with sauteed veggies as well as shredded cabbage.

This chicken drumsticks are lick your fingers delicious. Did I get your mouth to water? I bet I did!

Every season that approaches, I assume that many are planning their meals pretty much daily, especially if you have kids still at home.

I know that we do plan meals every single day.

Click Here for more tasty Chicken Recipes

I bought everything to make this dish. When I woke up the next morning, I was pretty excited to start cooking.

However, when I opened up my fridge prosciutto was gone.

Yes, ladies and gents, but not to worry I found the suspect! My husband! Without panicking, I had to substitute with Hickory smoked bacon slices. It was a good call!

I have changed the original recipe by two ingredients; I used rosemary instead of thyme and bacon instead of prosciutto.

You can still wrap your drumsticks with prosciutto, but bacon is fantastic as well.

First of all, it is way cheaper and more accessible to people than tasty, but overpriced prosciutto.

Anyhow, these bacon-wrapped chicken drumsticks were crunchy, delicious, and juicy. Everything that you want the chicken to taste like and more.

Also, I love serving it with just plain salad or with dijon mustard dressing.

You all know that chicken and bacon and match made in heaven, so what’s not to love. We just loved it, and I hope you will too.

If you make this Bacon Wrapped Chicken Drumsticks, please tag me on Instagram @sandraseasycooking with hashtag #sandraseasycooking

Yield: 4

Bacon Wrapped Baked Chicken Drumsticks

Print

Chicken and bacon are a perfect match. Now you get both tastes with each bite. Naturally low in calories, and so very tasty.

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 5 minutes

Total Time 1 hour 15 minutes

Ingredients

• 8 Chicken Drumsticks,
• 1/2 tbsp. Dried Rosemary
• 1/4 tbsp. Dried Parsley
• Salt and Pepper to taste
• 2 Tbsp Olive oil
• 8 Smoked Thick Bacon Slices

Instructions

1. Preheat the oven at 375 degrees Fahrenheit.
2. Take the skin off the chicken drumsticks and make a few small slits in the meat so the meat can cook easier, or you may prick the chicken several times with a sharp knife.
3. Season it with salt and ground black pepper, dried rosemary and parsley, then rub on all the drumsticks bit of olive oil, then roll the bacon slices on. If your bacon slices are smaller then use two slices.
4. Bake until cooked through; 30 minutes covered lightly with aluminium foil, then take the foil off and cook for additional 30 minutes. Turn your oven to broil, and brown the chicken for 5-7 minutes on medium-high. Watch on the chicken so it does not burn. Depending on your oven, it might take less or more time.

Notes

• This recipe would be very well with any part of the chicken, and you can use prosciutto as well.

• You may leave the skin on the chicken. It is up to you. I remove the skin off chicken most of the time, but it is really up to your preference. I tried testing it both ways and my family prefers it without the skin.
• Having meat thermometer is a great little tool that it's not too expensive, but it is great having it around. Plus you will know that your cooked meat is safe to eat.
• The internal temperature should be inserted into the thickest part without touching bone.165° Fahrenheit is the safe internal temperature for both the white meat and dark meat.
• Just in case if you were wondering: According to the USDA, a chicken breast is considered done when an internal temperature of 165°F, and the leg and thighs 180°F. Otherwise, potentially dangerous bacteria that are known to sicken more than 75 million people and kill about 5,000 people each year can be found in the meat.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

It’s raining and it feels like Monday, seriously. So, if you love soups then this Butternut Squash Soup totally hits the spot on days like today.

It’s not cold, but just gloomy and dark, perhaps that’s how Halloween day should be, a bit on the scary side.

That been said, the word was that Halloween will be rescheduled here for Friday or tomorrow due to the storm that is heading our way.

Anyways there is no better way to comfort yourself on the day like this than with a nice bowl of hot soup.

Tap here for more tasty soup recipes

I have been making a lot of soups lately, more than usual. Vegetarian as well as lighter meals. I just don’t feel as hungry and I am eating what I am craving.

Well, I made this butternut squash soup last weekend and it was delicious. That says a lot coming from me.

You see, I am not a big fan of butternut squash soup, even though I truly love butternut squash. Go figure!

I really try to experiment with different recipes for a few days just to make myself like it.

I mean it’s tasty and far better than your ordinary squash soup, but I am just not a fan.

So, I was testing the difference when I was roasting the veggies before blending vs. boiling the veggie.

I liked it so much better with roasted butternut squash, onion and garlic.

It gives you such a pleasant aroma, deeper taste and nuttier flavour. It was not so bland at all. Hey, I tried my best!

Also, spices play a huge roll in case of changing the flavour.

You may add pinch or two of your favourite spice such as cumin, turmeric and ginger. Perhaps, something else to spice it up like red chilli powder, or similar.

My husband ate it and loved it with a drizzle of Mexican table cream, a sprinkle of za’atar and pumpkin seeds served with hot rice.

When you make it, try to roast butternut squash first.

If you get inspired and make this comforting Butternut Squash Soup, please tag me on Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you all so much for all your support!

Yield: Serves 6

Butternut Squash Soup

Print

An easy and simple recipe for comforting Butternut Squash Soup

Prep Time 10 minutes

Roasting Time 25 minutes

Finishing Time 10 minutes

Total Time 45 minutes

Ingredients

Roasting veggies

• 1 butternut squash, 2 to 3 lbs.
• 1/2 onion, cut in half and peel the skin
• 3 garlic cloves
• Generous pinch salt and pepper
• 1 tablespoon oil

Soup

• 2 tablespoon butter, unsalted
• Pureed butternut squash mixture
• 2-3 cups vegetable stock, read notes
• 1 teaspoon Cumin
• 1 teaspoon Turmeric
• 1 teaspoon Allspice
• 1/2 teaspoon ground ginger
• 1/4 cup Heavy Whipped Cream (half and half for sub)
• Salt and ground black pepper to taste

Garnish

• za'atar
• roasted pumpkin seeds
• sour cream or Mexican table cream

Instructions

1. Preheat the oven on 400°Fahrenheit
2. Cut the squash lengthwise and slice with skin into thicker slices. You could peel it if you wish but there is no need. Peel the onion and cut the onion in half and use 3 whole garlic cloves; season it with salt and pepper and rub oil all over; For the first 15 minutes let the squash roast on its own because it takes longer to cook, then add onion and garlic. Place it the roasting dish and bake for about 25 minutes or until the squash is tender.
3. Once done, take it out and carefully scrape the tender squash to separate it from the skin.
4. Put the squash in the blender or food processor together with roasted onion, garlic and vegetable stock. Blend until all combined, pureed and smooth.
5. Melt the unsalted butter in the medium size pan. Pour the pureed butternut squash mixture in the melted butter, stir and add cumin, turmeric, allspice, ginger, heavy whipped cream or half and half, salt and pepper to taste. Stir well. Turn the heat to medium-low.
6. Once at the boiling point turn off the heat and it's ready for serving.
7. For garnish, you could use Za'atar, roasted pumpkin seeds and perhaps a drizzle of sour cream, Mexican table cream/sour cream

Notes

Spices that I used are optional, you may add what you like or have. Heavy whipped cream does give nice creamy texture, but if you are vegan omit or

You can also use half and half or Mexican tables cream. It will still give you creaminess.

Depending on your preference, add a cup more of liquid if you like a thinner soup.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

You know the feeling when you go in the store with 3 kids and you buy every possible thing and most of them are snacks, because they just keep throwing it in the cart, and you would think I got everything since the cart was full… Well, no, not really the case over here! I got everything for them, but what I really needed in the fridge is still in the store. I love the most when they are at grandma’ and I take care of the grocery business. I can almost see that most of you moms with the kids are nodding now because it is our life story for real. I love, love my children, of course, but you can’t really focus at all when they are on your neck or back 24/7, while home for their fall school break.

 

Anyhow, that’s why I decided to make this “Vegetarian” Bibimbap (Bibim-mixed, Bap-rice/cooked grains) and since it was very delicious and I was in the mood to take pictures I am posting it again. I am saying again because I posted Bibimbap before, but it was with the meat and this time I kept it little more simple version.
Rice bowls are very easy to make or put together, and I absolutely love the Korean mixed rice bowl. What? You are not shocked!

You can pretty much add anything that you like and don’t get me wrong, I love my meat, but this one was pretty darn tasty if I have to say it myself.
What I like to do is adding all sauteed vegetables and some other things that they enjoy eating on one large serving platter, then the kids were adding what they like. It’s less mess, less stress for me and I don’t have to hear “I don’t like this and that”. On the pictures are my rice bowl and all the toppings that I’ve used. However, my youngest one added hot-dogs and both of my older kids added spam along with some veggies and omelet. So yes, the possibilities are endless.
If you would like to see and read about Bibimbap that I posted before click here

Print

Vegetarian Mixed Rice Bowl-Bibimbap

Course Main Course

Cuisine Korean

Keyword bibimbap, rice bowl, korean food

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Author Sandra | Sandra's Easy Cooking

Ingredients

• Steamed white rice 1 cup or more per person
• 1 Carrot {julienned or shredded and sauteed for 30 seconds with sesame oil}
• 1 Cup Bean sprouts {blanched and drained completely  sauteed in a little sesame oil and seasoned with a splash of soy sauce or you can use canned}
• 1 Cup Spinach {sauteed in a little sesame oil and seasoned with a splash of soy sauce  squeeze out excess moisture}
• 1 cup Mushrooms {thinly sliced and sauteed in sesame oil and seasoned with pinch of salt}
• 1 Zucchini {julienned and saute for 1 minute in Sesame oil with a pinch of salt}
• 2 eggs {mix egg season with salt + drizzle of oil to grease the pan, then make omelette}
• 1 Slice Tofu per person *optional (you can add sauteed/grilled beef if you would prefer)

Garnish options:

• Toasted Sesame seeds
• Drizzle with Sesame oil
• Dried Seaweed
• Soy sauce to taste and if needed
• Sprinkle of Gochugaru red pepper powder -substitute with cayenne pepper
• Gochujang paste red pepper paste
• Fried egg sunny side up egg
• The directions are very simple: make rice and all the things that I've written in the ingredients. Mix it with the rice or arrange it on top of the rice add more garnish or toppings and you are done, mix it all together before eating.
• Again I have to say that gochujang is must because it adds so much flavor to any dish. Of course, serve it with kimchi and some extra Korean pepper paste (gochujang).

Instructions

1. All veggies that are noted to be sauteed should be sauteed separably, for about a minute or so, just to loosen up a bit and bring more color, sweetens and to add one more layer of flavor. Use sesame seed oil or any oil on hand if you desire, but I think that sesame seed oil gives very unique flavor. Also, always season it with a drizzle of soy sauce, or sea salt and pepper if you do not have any soy sauce-season just enough to taste. Also, I use soy sauce, light which has less sodium.
2. If you are having friends over, you can put everything on the platter like I did, and let the guests add what they like in their rice bowl.

Recipe Notes

• Unless you are making your own kimchi, I am here to tell you that most kimchi from the store is not vegetarian. It usually contains either salted shrimps or/and fish sauce. Read your labels and make sure that it is vegan/vegetarian.
• For the vegan version, just add veggies that you like or have on hand. Always saute a little before placing it on the rice or any other grain that you like to eat,