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Weekday dinner inspirations: Baked Buffalo Drumsticks With Blue Cheese Dipping Sauce

Mon | Going meatless

Parmesan Pasta With Greens and White Beans just might be a dish you can throw together from pantry items. Cook 12 ounces whole wheat penne and, when almost done, add a bag of baby spinach leaves to wilt in the water. In a skillet, saute minced garlic and red pepper flakes, then add a drained can of cannellini beans. Heat through, then add the drained pasta-greens mixture. Sprinkle generously with Parmesan cheese.

Tues | Buffalo gal

I am a sucker for anything Buffaloed. Yes, that's a made-up word and, no, it's not about the animal. I am talking Buffalo wing sauce, and I'll eat it on just about anything. In Buffalo Drumsticks With Blue Cheese Dipping Sauce (recipe below), standard-size drumsticks get the hot sauce treatment. Make your own blue cheese dipping sauce or buy a bottle of dressing. Serve cucumbers and sliced onions with a red wine vinaigrette on the side.

Wed | Rotisserie chicken

Make a Chicken Taco Salad by topping shredded iceberg lettuce with kidney beans, black beans, black olives, shredded cheese, chopped tomatoes, crushed tortilla chips and shredded rotisserie chicken. For the dressing, mix sour cream with salad or use prepared guacamole. Or both.

Thurs | Shellfish fast

Mussels With Garlic-Tomato Sauce is a delicious and fast meal. Heat olive oil in a heavy pan with a lid. Add chopped garlic and onion, and saute for about five minutes. Dump in a can of diced tomatoes and 1/2 cup of white wine. Add 2 pounds of cleaned mussels and put the lid on. They'll open when ready; those that don't should be tossed. Ladle into a big bowl and sprinkle with chopped parsley. Serve with French bread, to sop up sauce, and a green salad.

Fri | Burgers, baby

It's Friday and I am feeling like grilled cheeseburgers. Use whatever meat (or nonmeat) you'd like but pile the patties high with the traditional garnishes. I'll go with a slab of cheddar cheese, slice of red onion, ice-cold crisp iceberg, red-red tomato slice. I am a mustard gal . . . save the ketchup for the fries. (And no pickles either.) Potato salad on the side and some chips. Sounds like a pick-a-nick!

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Baked Buffalo Drumsticks With

Blue Cheese Dipping Sauce

Blue cheese dipping sauce:

1/2 cup sour cream

1/3 cup light mayonnaise

1/2 cup crumbled blue cheese

1 tablespoon cider vinegar

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1 green onion, finely chopped


2/3 cup Frank's Red Hot sauce (or another wing sauce)

1 tablespoon oil

8 chicken drumsticks (about 2 1/4 pounds)

Freshly ground black pepper

To prepare dipping sauce, mix all ingredients in a bowl with a wire whisk until well combined. Cover and refrigerate until ready to use, up to 3 days. Makes about 1 cup.

To make the drumsticks, heat oven to 450 degrees. Line a rimmed baking sheet with foil (for easy cleanup); set a wire rack on foil.

Put hot sauce in a small bowl. Gradually whisk in 1 tablespoon oil. Brush over drumsticks (you'll have some left); sprinkle chicken with 1/4 teaspoon pepper.

Bake on rack, turning drumsticks after 15 minutes and brushing with remaining sauce. Continue baking 10

to 15 minutes until cooked through.

Serve with dipping sauce.

Serves 2.

Source: Adapted from Good Housekeeping

Weekday dinner inspirations: Baked Buffalo Drumsticks With Blue Cheese Dipping Sauce 04/05/11 [Last modified: Tuesday, April 5, 2011 4:30am]
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