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Quick and healthy recipes using our best products.

  • Braised Chicken Drumsticks with Pears

    I'm a big fan of boneless, skinless chicken breasts.  However, my family loves chicken on the bone.  When my 6 year old saw that we were having chicken drumsticks for dinner, she was so excited she started to dance in her seat.  Not kidding.  Me, on the other hand, not as happy, sat quietly facing my plate.

    We just got fresh Apple Cider at them market, so I decided to look for a new recipe to try.  Last year I made this.  I found this recipe in last year's Eating Well December issue.  This recipe called for boneless, skinless chicken breasts, but all I had defrosted at the time was the drumsticks.

     

    chicken

    Braised Chicken Drumsticks with Pears
    Author: Xiomara Meeks
    Cook time:
    Total time:
    Recipe adapted from Eating Well December 2011 Issue.
    Ingredients
    • 8 chicken drumsticks
    • 1/4 cup all-purpose flour
    • 3 tsp canola oil, divided
    • 1/2 tsp salt
    • 1/2 tsp ground pepper
    • 1 medium, purple onion, coarsely chopped
    • 1 cup Apple Cider
    • 2 medium, potatoes, chopped
    • 1 cup chicken broth
    • 4 firm, ripe pears, peel and cube (I used Bosc, but you can use Anjou or Comice)
    • 1/4 cup lemon juice
    • 1 tsp dried thyme (or 1 tbsp fresh thyme)
    Instructions
    1. Dredge the drumsticks to coat well on all sides, shaking off excess. Reserve unused flour.
    2. Heat 1 tbsp oil in a Dutch oven over medium-high heat. Add half the chicken and cook until golden, about 3-5 minutes per side. Remove to a plate and season with salt and pepper. Add more oil to the pot and brown the rest of the chicken. Set aside.
    3. While the chicken is cooking mix the pears with lemon juice and thyme. Set aside.
    4. Reduce the heat to medium-low and add oil, and onions. Stir until golden brown for about 3 minutes. Add 1 tbsp of flour and stir 1 more minute. Gradually add apple cider and stir until thickened for about 2 minutes.
    5. Add pears, potatoes and drumsticks back in the dutch oven, cover and reduce the heat to low and cook for about 15-20 minutes.

    This recipe was definitively a crowd-pleaser at our home.  The girls really enjoyed eating the drumstick cave man style, and I got them to eat pears!   That's what I call a Win-Win.  Enjoy!

  • Chocolate Pudding Raspberry Popsicles

    by Xiomara Meeks - I am a big fan of the chocolate raspberry combination.   There's something about the tartness of a raspberry mixed with the sweetness of chocolate that has always held a special place for my taste buds.  While I may be late to the "popsicle" trend this summer, as my mom would say, better late than never.  With that in mind, I give you Chocolate Pudding Raspberry Popsicles.

    I came across these little popsicle makers at Family Dollar on one of my many trips to get supplies for the market.  I knew the girls would love the idea of trying homemade popsicles.  I started a search on Pinterest and after a while decided on taking a shortcut by using already made chocolate pudding and fresh raspberries from the market.

    chocolate raspberry popsicles

    These popsicles were super easy to make and just as delicious.  I started with the chocolate pudding, then dropped a few raspberries in order to have a "layered" effect.  Then topped off with more chocolate pudding and raspberries.  Into the freezer for a few hours.

    chocolate raspberry popsicles

     

    Here are some great links for other delicious popsicles to try this!

    Rocky Road Pudding Popsicles 

    Kiwi and Orange Popsicles

    Greek Yogurt Berry Smoothie Pops

    Frozen Fruit Pops

     

    Have you tried making popsicles at home?

    What's your favorite fruit to mix with chocolate?

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  • Roasted Chicken with Grapes and Olives

    by Xiomara Meeks - I've been reading food blogger Deb Perelman's blog for about two years now.  Her recipes, commentary and photography have kept me coming back for more.  When she discussed her upcoming book, I was conflicted.  The tag line on her cookbook, the smitten kitchen, says "recipes and wisdom from an obsessive home cook". Will I be able to make her dishes at home?

    The pictures of her meals look amazing.  I purchased her cookbook 8 months ago.  This is the first recipe I had the courage to cook.  I say courage because as tasty as her pictures look, I am no where near her level.  I mean, she makes her own gnocchi. Confession: I buy the pre-made kind.  Here's my adapted version of her Roasted Chicken with grapes and olives.

    The recipe calls for 3 pounds of chicken parts with skin and bones.  I had defrosted boneless, skinless chicken breasts ready to go.  I've forgotten I had fresh rosemary in the patio, so I substituted dried oregano.  I keep forgetting to buy shallots, so I used a combination of garlic and purple onion.

    smitten kitchen

    Roasted Chicken with Grapes and Olives
    Author: Xiomara Meeks
    Prep time:
    Cook time:
    Total time:
    Serves: 4
    Adapted from Deb Perelman's the smitten kitchen cookbook
    Ingredients
    • 3 chicken breasts, skinless, boneless
    • sea salt
    • ground black pepper
    • 1 tbsp olive oil
    • 1 cup seedless grapes
    • 1 cup pitted Kalamata olives
    • 1 garlic clove, thinly sliced
    • 1/2 cup red onion, thinly sliced
    • 1/2 cup dry white wine
    • 1/2 cup chicken broth
    • 1/2 tbsp dried oregano
    Instructions
    1. Preheat oven to 450F. Season chicken with salt and pepper.
    2. Heat oil in an ovenproof 12-inch skillet. Brown the chicken on both sides (about 5 minutes).
    3. Add grapes, olives, garlic and onion. Place the skillet in the oven for about 20 minutes.
    4. Remove the chicken, grapes and olives from the skillet. Add chicken broth and wine to the pan. Bring the liquid to a boil and reduce by half, about 2-3 minutes.
    5. Pour sauce over chicken and enjoy!

    This recipe was enjoyed by everyone at home.  Yay!  It was awesome to have the extra time to work on homework while the chicken cooked in the oven.  Another plus was the cleanup and we had some leftover chicken for lunches the next day. I think I'll be using the oven more and more this season.

     

    Do you still purchase cookbooks?

    What's your go-to cookbook at home?

    Who's your favorite food blogger?

     

     

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