Sticky Stove Top Drumsticks


Sticky Balsamic Chicken Drumsticks - Made on the stove, and all you need is chicken, balsamic, soy sauce, sugar and garlic. The glaze is incredible!Sticky Balsamic Chicken Drumsticks - Made on the stove, and all you need is chicken, balsamic, soy sauce, sugar and garlic. The glaze is incredible!



Sticky Balsamic Chicken Drumsticks - Made on the stove, and all you need is chicken, balsamic, soy sauce, sugar and garlic. The glaze is incredible!


Sticky Balsamic Chicken Drumsticks - Made on the stove, and all you need is chicken, balsamic, soy sauce, sugar and garlic. The glaze is incredible!

Serves: 4
  • 8 chicken drumsticks (2 lb / 1 kg) (Note 1)
  • 1 cup water
  • ½ cup balsamic vinegar
  • ⅓ cup soy sauce
  • 3 tablespoons sugar (brown)
  • 3 garlic cloves, minced
Extra Flavourings (Optional)
  • 2 tsp fresh grated ginger
  • 2 tbsp Sriracha or 1 tsp red pepper flakes (Note 2)
Garnishes (optional)
  • Parsley or shallots/scallions, finely sliced
  1. Combine all ingredients (including Extra Flavourings, if using) in a large skillet/fry pan or pot (Note 3) over medium high heat. The chicken should be in a single layer.
  2. Bring to boil, turn chicken, then turn down to medium so it simmers energetically but not rapidly. DO NOT cover the pan with a lid.
  3. Cook for 20 minutes, turning the chicken at 10 minutes.
  4. At 20 minutes, the chicken should be cooked. Move the chicken to the side of the skillet, propping and stacking them up on the edges of the skillet to clear the surface of the liquid as much as possible so it can reduce.
  5. Simmer for 5 minutes or until the liquid thickens (consistency of thick pouring cream) and coats the chicken. Keep an eye on the sauce, once it starts to thicken it will reduce quickly, don’t let it go too far. Roll the chicken in the glaze.
  6. Remove the skillet from the stove and stand for 5 minutes – the sauce will thicken slightly more. Roll the chicken in the glaze again, then serve, garnished with parsley or scallions if desired.
  7. (Note 4)
  8. Serve, garnished with scallions/shallots if using.

1. This recipe will work with boneless thigh fillets and chicken wings. Take the chicken out when cooked (boneless thigh – around 15 minutes, wings – around 15 minutes) and leave the sauce to reduce down to a glaze, then return the chicken to the pan to coat in the glaze. Bone-in thighs will also work – use the same cook times as drumsticks.

If you make this with breast fillets, you won’t achieve the same sticky glaze (because you need fat to create glaze). If you want to make this with breast fillets, I recommend adding 3 tbsp of oil into the liquid to help a glaze form.

2. You can use any chili, fresh or dried, or hot sauce to add heat to your taste.

3. You need to use a large pan or pot for this recipe. Large enough so the drumsticks fit in one layer but not too squished together otherwise the liquid will never reduce and the drumsticks won’t be submerged in the liquid enough to cook.

Even though only about ¼ of the drumsticks is submerged in the liquid, the bubbles from simmering + turning the chicken is enough to cook the drumsticks.

4. The purpose of this step is to allow the sauce to reduce. The cook time required to reduce the sauce will differ depending on the size of your pan, drumsticks and strength of the stove. The sauce is ready when it coats the chicken.

This is the nutrition per drumstick. BUT note that the calories is overstated because a lot of the chicken skin fat renders out during cooking and mixes in with the glaze. And only around 1/4 of the glaze coats the chicken.

Sticky Stove Top Balsamic Chicken Drumsticks Nutrition




Grilled Pineapple, Chicken and Avocado Salad

Yield: 2-4 servings

This Grilled Pineapple, Chicken and Avocado Salad celebrates the best of summer!


Salad Ingredients:

  • 2 boneless skinless chicken breasts
  • 2 tsp. olive oil
  • salt and pepper
  • 1 fresh pineapple, peeled, cored and sliced into 1-inch thick rings
  • 8 cups baby spinach
  • 1 cup fresh blueberries
  • 1 avocado, peeled, pitted and diced (I prefer California avocados)
  • 1/2 cup crumbled feta cheese
  • quarter of a red onion, thinly sliced
  • honey garlic vinaigrette

Honey Garlic Vinaigrette Ingredients:

  • 3/4 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • 3 Tbsp. honey
  • 2 cloves garlic, minced
  • pinch of salt and black pepper


To Make The Salad:

Brush the chicken on both sides with olive oil, then season generously with salt and pepper.

Preheat your outdoor grill to medium-high, or heat a grill pan over med-high heat. Place pineapple slices and chicken breasts on the grill. Cook for about 5 minutes per side or until the chicken is cooked through, and no longer pink on the inside. Remove pineapple and chicken and let cool for at least 10 minutes. Then slice chicken into strips, and cut pineapple into chunks.

In a large bowl, toss together spinach, blueberries, feta, red onion, pineapple and chicken until combined. Drizzle or toss with salad dressing, and serve immediately

To Make The Vinaigrette:

Whisk all ingredients together until blended. Let sit for at least 10 minutes for flavors to meld. Whisk again until blended, then drizzle over salad.


Baked Egg in Avocado

Baked Egg in Avocado

What you’ll need:

2 eggs
1 avocado
Pinch of salt
Pinch of pepper

What to do:

  1. Preheat your oven to 425 degrees. I used my toaster oven, but a large oven is fine.
  2. Carefully slice an avocado in half lengthwise and discard the pit.
  3. Using a spoon, scoop out some of the avocado from the center hole to make room for the egg to sit and not overflow. Use your best judgment here. You can also discard some of the membrane if it overflows.
  4. I recommend placing the avocados on a cutting board, and setting an object on the ends of the cutting board for the avocados to rest against. You don’t want them wobbling about while you’re adding the egg, because they will spill.
  5. Carefully crack an egg into each hole. Sprinkle salt and pepper atop.
  6. Grab a loaf pan, and place the avocados inside. Nestle each of them against a side of the loaf pan. Again, this is to prevent them from tipping over.
  7. Bake for about 15 minutes, or until the membrane is white and egg is cooked.

How to eat:

You can eat these right away to take advantage of a runny yolk. But, if you’re someone who isn’t a fan of hot avocado, you can place in the refrigerator to eat later (yolk will not be runny), or simply set aside until the avocado cools down. Again, the only time you’ll experience the yolk of a poached egg is if you eat right away. Letting it sit will allow the egg to keep cooking, so your yolk will be harder later on (more like hard-boiled). All up to what you prefer!



Garlic Butter Shrimp and Quinoa

I’m in tender, juicy, light and buttery seafood heaven. Because —> THIS. Garlic Butter Shrimp and Quinoa.

Garlic Butter Shrimp and Quinoa- a simple 30 minute dinner that is elegant and full of flavor. |

But also because I’m in Washington, D.C., and after spending a weekend eating some reallyreallyreally awesome seafood, for example, shrimp (with pineapple salsa and guac), lobster (mac and cheese), and crab (cakes with caramelized brussels sprouts), I am more than ready to sign my life away and move to a more coastal location permanently. I can’t blame my nice state for its sometimes unfresh seafood, but purely based on location, Minnesota just cannot keep up with a place like this. LOBSTER FOR DAYS.

Which leads to me say this: splurge on good shrimp for this dish. Good shrimp meaning the freshest you can get your paws on in whatever area you live. For me, it means going to a really nice grocery store that’s a bit out of the way and buying it directly from the seafood counter, not frozen (although a commenter brought up a great point that sometimes frozen is best in terms of quality – it depends on the ingredient list, so check your labels – the fewer the better). I am a big believer in convenience, but this dish is really all about the shrimp so it is completely worth a little extra drive to a store with great seafood to have mouthwateringly juicy, fresh shrimp to work with here.

Garlic Butter Shrimp and Quinoa- a simple 30 minute dinner that is elegant and full of flavor. |

What you just witnessed in that photo was the important step of the drenching of the butter. Oops. I think I meant drizzling. But you know that I really meant drenching.

The shrimp in this dish (and all shrimp ever) just begs for garlic butter, and garlic butter has always been one of my favorite was to prepare seafood. And just food in general, actually. So let’s give those little shrimpies what they’re asking for and make our mouths sing for joy.

Garlic Butter Shrimp and Quinoa- a simple 30 minute dinner that is garlic butter delicious. 300 calories.. |

You know that I’ve always been a person with mixed feelings on quinoa. Being a food blogger, the peer pressure is crushing. BUT THIS TIME. It’s actually good. Like, I took one bite and said, yum, I want another bite. Now. And another. And soon it was me, a fork, and a very large pot of quinoa making ourselves cozy in the corner. So simple and so good. Onion, garlic, chili powder, and broth. Who’d’ve known?

Yep, that was just a double contraction. Be impressed.

Garlic Butter Shrimp and Quinoa- a simple 30 minute dinner that is elegant and full of flavor. |

This shrimp and quinoa is made on the stovetop but you can serve it as if it were a casserole because casserole dishes say something special about food, like I LOVE YOU.

Optional add ins include fresh parsley, lemon juice, and extra sea salt and coarsely ground black pepper. The simpler and fresher the flavors and ingredients, the better.

Serve with a green salad or some kinda vegetables. Roasted or caramelized. And welcome to my happy place.

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4.8 from 30 reviews
Garlic Butter Shrimp and Quinoa
Serves: 8
  • 1 tablespoon olive oil
  • ½ cup finely chopped onion
  • 5 teaspoons minced garlic, divided
  • 2 cups uncooked quinoa
  • 1 teaspoon chili powder, divided
  • 4 cups vegetable or chicken broth
  • 6 tablespoons salted butter, divided
  • 1 pound raw tail-on shrimp
  • salt and pepper to taste
  • fresh parsley for serving
  • fresh lemon juice for serving
  1. Heat the oil in a large nonstick pot over medium high heat. Add the onion and saute until softened, about 5 minutes. Add 2 teaspoons of the garlic and saute for 1 minute, stirring constantly to prevent burning. Add the uncooked quinoa and ½ teaspoon chili powder. Sprinkle with salt and pepper. Saute for another 1 minute to add flavor to the quinoa. Add the broth, bring to a boil, cover and cook for 15-20 minutes. When the quinoa is done, it will be soft throughout. Fluff with a fork and toss with fresh minced parsley.
  2. While the quinoa is cooking, heat 1 tablespoon butter in a large skillet over medium high heat. When the pan is hot and the butter is melted, add the shrimp and sprinkle with the remaining ½ teaspoon chili powder directly in the pan. Season with salt and pepper and saute until no longer translucent and golden brown on the outside. Just at the end of the saute, add 1 teaspoon garlic and swirl around in the pan until the garlic is very fragrant.
  3. Melt the remaining 5 tablespoons butter with the 2 teaspoons garlic to make a sauce for drizzling (for this, crushed garlic or garlic paste would work really well but minced is also fine).
  4. Serve the quinoa and shrimp together in one dish, topping with fresh chopped parsley and lemon juice if desired. When the butter is melted and cooled slightly, drizzle over the shrimp and quinoa. Serve immediately, while still hot.

Nutrition Shrimp



Raw Juice: Immune Booster

    Ward off colds with this vitamin bomb! The kiwis alone pack nearly twice your daily vitamin C–and the citrus delivers even more of the cold-busting vitamin.
  • Yield: Makes 2 cups (serving size: 1 cup)

Nutritional Information

Calories per serving: 156
Fat per serving: 1g
Saturated fat per serving: 0.2g
Monounsaturated fat per serving: 0.1g
Polyunsaturated fat per serving: 0.3g
Protein per serving: 3g
Carbohydrate per serving: 38g
Fiber per serving: 6g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 5mg
Calcium per serving: 79mg

Good to Know

Ward off colds with this vitamin bomb! The kiwis alone pack nearly twice your daily vitamin C requirement—and the citrus delivers even more of the cold-busting vitamin.


  • 1 (14-ounce) grapefruit, peeled and cut into chunks
  • 2 medium oranges (10 ounces total), peeled and cut into chunks
  • 3 kiwis (preferably golden, about 12 ounces total), peeled and cut into chunks


In a blender, combine grapefruit, oranges, and kiwis; blend, scraping down sides occasionally, until smooth. Strain juice and, if desired, thin with water. Refrigerate up to 2 days (shake before serving).


Zucchini Noodle Chicken Soup



Zucchini Noodle Chicken Soup

Yield:2 to 3 servings

Prep Time:

Cook Time:


  • 2 Tablespoons olive oil
  • 1 1/2 large garlic cloves, minced
  • 2 celery stalks, halved lengthwise and chopped
  • 1/2 medium white onion, chopped
  • 4 cups low-sodium chicken broth
  • 4 thyme sprigs
  • 1/2 teaspoon dried oregano
  • 1 teaspoon chopped fresh parsley
  • 1 1/2 to 2 cups shredded rotisserie chicken
  • 1 large carrot, peeled and spiralized
  • 1 large zucchini, spiralized


  1. Heat the olive oil in a large saucepan set over medium heat. When the oil is shimmering, add the garlic, celery and onion. Season with salt and pepper and cook, stirring, for 3 to 5 minutes, or until the onion is translucent and the vegetables begin to soften.
  2. Add the broth, thyme, oregano and parsley. Increase the heat to high and bring the soup to a boil, then reduce it to low and simmer for 5 minutes. Add the chicken and carrot noodles. Cook for about 5 minutes then add the zucchini noodles and cook an additional 1 to 2 minutes until all of the noodles have softened. Serve immediately.



Long Life Elixir Green Juice

1/2 green apple

2 stalks celery

1/2 cucumber

1/2 head of romaine lettuce

handful of cilantro (substitute parsley or mint)

  1. Process everything through your juicer (I use an Omega).
  2. If using this juice as part of the 3 DAY SUMMER CLEANSE, strain this juice and dilute with equal parts filtered water.
  3. If not juice fasting, you can consume this juice unstrained.
  4. Makes one diluted 16-ounce glass.




One Pan Lemon Garlic Chicken Potato Bake

A very fast prep, super tasty midweek meal that’s worthy of a dinner party! The sauce is the hero of this. Yummy Mediterranean flavours. All made in ONE PAN. PS Marinating is optional!

One Pan Lemon Garlic Chicken Potato Bake - 10 minutes prep for this one pan dinner with yummy Mediterranean flavours!

Don’t you love recipes with barely any chopping? This is one of those. And you end up with a spectacular dish that’s worthy of a dinner party. At least, in my books it is. Because….this sauce. The sauce! It’s so good! It would make a posh restaurant proud.

And the beauty of this? No fancy ingredients, no expensive wine or stock, just a handful of everyday ingredients – lemon juice, garlic, oregano and paprika – no whisking, no emulsifying, no straining – just chuck it all in a pan and you end up with this.

WITH an incredible sauce.  Score! Home run!

One Pan Lemon Garlic Chicken Potato Bake - 10 minutes prep for this one pan dinner with yummy Mediterranean flavours!

So – I must confess. Ordinarily I have more red onion in this. I feel that it adds an extra something-something to the sauce because caramelised onions are just divine. They magically convert from eye-waveringly acidic to sweet with a depth of flavour you can’t buy in any jar.

When I was at the grocery store, I was sure I had plenty in stock. But I should have known better. Because when I walked out of my house to go to the store, I had a bag of garbage in one hand and my phone and keys in the other. Opened the bin and threw my KEYS and iPHONE in the bin instead of my garbage.

GAHHH!!! Have you ever done that???? This happened to me on a Sunday, 2 days before garbage collection day which meant my bin was piled high with most of my weeks’ worth of rubbish!

Let me remind you – it is currently SUMMER in Sydney, Australia. My bin stinks. Fetching my keys and iPhone out of the bin was NOT a pleasant task!

So I was a little frazzled when I got to the supermarket. Still doing a little icky-dance from having to rummage through my bin to get my keys.

Hence why I forgot the red onions. :-) Took a while to explain that!

The photo below shows one piece from the dismal half red onion I had remaining in my fridge. STILL delicious, it didn’t affect the flavour much but I really do make this with onion – usually. When I remember to buy them -Nagi x

One Pan Lemon Garlic Chicken Potato Bake - 10 minutes prep for this one pan dinner with yummy Mediterranean flavours!

4.8 from 11 reviews
One Pan Lemon Garlic Chicken Potato Bake
Prep time
Cook time
Total time
Infused with classic Mediterranean flavours of garlic, lemon, oregano and paprika, this dinner is fast to prepare. The sauce is the star of this and marinating is optional! I made this with drumsticks but you can make this with bone-in chicken thigh fillets too. For cooking directions with other chicken cuts, refer to the notes.
Author: Nagi | RecipeTin Eats
Recipe type: Dinner
Cuisine: Western, Mediterranean
Serves: 4
Marinade / Sauce
  • 8 chicken drumsticks (Note 1)
  • ½ cup lemon juice, preferably fresh
  • 6 cloves garlic, crushed
  • 2 tsp Dijon mustard (Optional – Note 2)
  • 2 tbsp honey or 1 tbsp sugar (Note 3)
  • 1 tbsp dried oregano
  • 1 tsp paprika
  • 1 tbsp olive oil
  • ½ tsp salt
  • Pepper
  • 1 cup chicken broth/stock
  • 4 potatoes, quartered
  • 2 red onions, quartered
  • 1 tsp paprika
  • 1 punnet cherry tomatoes (250g/8oz)
  • Salt and pepper
  • Oil spray (optional)
  • Fresh oregano, for garnish (optional)
  1. If time permits, combine the chicken and marinade ingredients in a ziplock bag and set aside for 20 minutes or up to 24 hours. (Note 4)
  2. Preheat oven to 180C/350F.
  3. Pour the chicken and marinade into a baking dish, then add the chicken stock, potatoes and onion.
  4. Cover with a lid or foil and bake for 20 minutes.
  5. Remove cover, turn chicken (Note 5). Add cherry tomatoes, sprinkle with paprika and salt and pepper. Turn oven up to 200C/390F and bake for a further 25 minutes.
  6. Optional: For extra golden chicken and potatoes, spray with oil then broil for a few minutes. I do this.
  7. Remove from oven and rest for 5 minutes before serving, garnished with fresh oregano leaves.
1. To make this with other cuts of chicken:
– Bone in skin on thigh fillets: Add 5 to 10 minutes baking time and place chicken skin side DOWN to bake covered, then when you remove the cover, turn the chicken so it is skin side UP.
– Boneless skinless thigh fillets: Add the chicken into the pan 20 minutes into the baking time. If you leave it in for the whole time per the recipe, they will overcook.
– Chicken breast: not recommended, because there is a high risk of being dry and the cook time is very variable. However, it can be done – just add the chicken 10 to 15 minutes into the baking time to ensure it is not overcooked.

2. The Dijon mustard adds another slight layer of flavour into the sauce and also thickens it. But the dish can be made without it.

3. The honey balances out the sourness of the lemon. You can use maple syrup, palm sugar or anything else that is sweet.

4. This recipe benefits from marinating but it is not critical. The sauce has so much flavour it compensates for no marinating.

5. This technique of cooking the chicken covered for the first part of baking infuses the chicken flesh with more of the sauce flavour, which is why marinating is not critical. The chicken is turned to allow the other side of the chicken to cook in the tasty sauce.

6. Please make sure you don’t use a ginormous pan for this. The ingredients should fit snugly. If they are too spaced out, too much of the liquid will evaporate while baking and you won’t end up with much sauce.

7. For disclosure purposes, I halved a couple of lemons and panfried them with a little oil to make them lovely and golden. For decorative purposes only! 🙂

Nutrition per serving, assuming 4 servings (2 drumsticks per person).

One Pan Lemon Garlic Chicken Potato Bake Nutrition




Double Chocolate Banana Waffles

The smell of waffles reminds me of the diner I frequented as a kid. The fresh smell of the batter, the first bite with a drip of maple syrup… I think of childhood and weekend breakfasts, hands down! Freeze for an on-the-go morning, or treat yourself to a great weekend brunch; these waffles are perfect. Plus, chocolate waffles would make a great Valentine’s Day breakfast for your sweetie! They feel indulgent but are light and healthy. I topped mine with pure maple syrup and they were requested again and again.

DoubleChocolateBananaWaffles8DoubleChocolateBananaWaffles2 DoubleChocolateBananaWaffles4

Double Chocolate Banana Waffles

Serves 2
  1. 2 ripe bananas
  2. 2 organic eggs
  3. 3 tbsp almond flour
  4. 1/4 tsp baking powder
  5. 1/4 tsp vanilla extract
  6. 1 tbsp good quality cocoa powder or cacao powder
  7. 1/4 cup Enjoy Life’s Chocolate Chips or dark chocolate chips of choice
  1. 1. In a mixing bowl , combine ingredients
  2. 2. Grease Waffle Maker with grass-fed butter or coconut oil (or spray of choice), and pour batter in
  3. 3. Once done, transfer gently to serving plates
  4. 4. Garnish with desired toppings (fresh fruit, grass-fed butter, or maple syrup), and serve
  1. To store/freeze for on-the-go mornings, place waffles in tupperware, and store in fridge or freezer
Nutritional Information
  1. Servings: 8
  2. Amount per serving: 1 waffle triangle
  3. Calories: 100
  4. Fat: 3.6g
  5. Carbs: 14.9
  6. Protein: 4.4

Antioxidant-Packed Blackberry Coconut Smoothie Bowl

If you like to take your time in the morning and savor every bite (or sip) of your breakfast, you’ll definitely be into smoothie bowls. No matter which one you choose, a smoothie bowl for breakfast is the perfect way to kick-start your day, energizing your body with tons of nutrients.

Vegan Blackberry Coconut Smoothie Bowl | So what is a smoothie bowl? It’s a normal smoothie, only served into a bowl and ready to be enjoyed spoonful by spoonful. Often they’re a little more substantial than a sippable smoothie and include healthy doses of greens, fruit, milk or yogurt (dairy or vegan versions), healthy fats and a superfood. Learn all about how to make a smoothie bowl—and get dozens of flavor-combination ideas—over at Oh My Veggies.

As berries of all kind are in full season now, packed full of incredible antioxidant and cancer-fighting benefits, I use them in smoothies every day. This blackberry-coconut smoothie bowl has became my favorite breakfast lately.

Vegan Blackberry Coconut Smoothie Bowl | I’m in love with the glossy black color of the berries and I like the creaminess of coconut milk, but this is my go-to breakfast most of all because it’s nourishing and energizing enough so I don’t need any other snack until lunch. And, I must say, it’s delicious!

Vegan Blackberry Coconut Smoothie Bowl |

Serves: 2
A creamy and delicious smoothie bowl recipe, packed with powerful antioxidants.
  • 1 cup blackberries
  • 1 ripe banana
  • ¼ cup coconut flakes, unsweetened
  • 1 cup coconut milk or other milk/yogurt
  • 2 tsp chia seeds
  • 1 tsp raw pumpkin seeds
  • ½ cup fresh spinach
  1. Add spinach, banana and milk or yogurt in the blender and process until creamy.
  2. Add blackberries (setting aside a few for garnish) and pulse two or three times to incorporate.
  3. Distribute the smoothie evenly in the serving bowls. Garnish with fresh blackberries, top with chia and pumpkin seeds and sprinkle with coconut flakes.
  4. Serve right away.