Drummettes are a crowd pleaser and can be served as an appetizer or as a main meal.Â The pineapple salsa I used was on the milder side, if wanting to kick this up a bit, add 1 teaspoon of ancho chili powder.
1 1b. of chicken drummets
1/2 cup of a jarred pineapple salsa
2 tablespoons of fresh organic goat cheese
2 tablespoon of skim organic milk
1 tablespoon of crumbled blue cheese
Thinly sliced celery sticks, about two stalks
Place drummets and pineapple salsa in a Dutch oven andÂ bake in a preheated oven for 1 hour at 375 degrees.Â While drummettes are baking make the dip if using. In a small bowl, mix together all dip ingredients. Pour mixed dip into a small ramekin and place on a serving dish. Slice celery into thin slices. Place on a serving tray. Once drummettes are thoroughly cooked, remove and place on dish and serve.
Suggested Side Dish
If serving as a meal try Orange Bell Pepper Rice, Latina Style Summer Succotash or Corn, Black Bean and Cherry Tomato Salad.
Beer of your choice! Try a Blue Moon Belgian-Style Wheat Ale with orange wedges, a Corona with a lime wedge or an ice cold long neck Bud or Bud Light!
There are three important techniques to make this cut of meat wonderful â€“ purchase fresh, good quality meat that is not from the frozen food isle, use a Dutch oven, bake them and use the proper ratio of sauce to drummettes. Follow the technique above for a perfectly simple dish!Â No need to run out and buy a fancy expensive kind of Dutch oven, mine is a hand-me-down from my mom and most and likely you have one, but it just doesn’t look like the fancy kind.Â Mine does not look like the fancy kind and is a beautiful yellow color from her erra!
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