- 1/3 cup all-purpose flour
- 2 teaspoons paprika
- coarse salt
- 8 skinless chicken drumsticks (about 2 pounds total)
- 1/4 cup vegetable oil
- 1/4 cup ketchup
- 1 tablespoon butter, melted
- 1 to 2 tablespoons hot sauce, such as Tabasco
- celery sticks, for serving
- Better Blue-Cheese Dip (above), for serving
- On a rimmed baking sheet, combine flour, paprika, and 1 teaspoon coarse salt. Add chicken, toss to coat, and shake off excess.
- In a large skillet, heat oil over medium-high. Add chicken, and cook, turning to brown on all sides, until cooked throughout, 15 to 20 minutes.
- Meanwhile, in a large bowl, combine ketchup, butter, and hot sauce; season with salt. Add hot chicken, and toss gently to coat. Serve with celery sticks and dip.
- In a small bowl, combine 1 ounce blue cheese (crumbled), cup plain low-fat yogurt, and 2 tablespoons fresh lemon juice. Season with coarse salt and ground pepper. Mix well with a fork, mashing cheese to combine.
BBQ Pulled Pork Nachos
These are loaded with cheese, beans and BBQ pulled pork. And they are too easy to make.....that's the best part. There really is no measuring with these nachos, just throw in whatever you like.
To make a full casserole, use almost a whole bag of triangle tortilla chips
1/2 lb of Jack cheese, shredded
1/2 lb of mild cheddar, shredded
1 28oz can of refried beans (cook first)
chop cilantro (a hand full)
chop green onions (a hand full)
2 2.25oz cans of sliced olives
1 prepackaged container of BBQ pulled pork (you can find in the deli section of most markets)
Sour cream, for topping
Cook pork according to package directions. Layer the bottom of a casserole dish, with tortilla chips. Spoon in dollops of the refried beans, across the chips. Layer pulled pork over the chips as well. Sprinkle a layer of cheese. Then sprinkle half of all of your veggies over the cheese. Repeat another layer the same way. Put casserole in the oven at 400 degrees, for about 10- 15 minutes.