recipe

Bangin’ Ranch Drumsticks

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Bangin' Ranch Drumsticks

My collection of cookbooks has certainly grown this year.  But, unfortunately, the variety of meals on our weekly menu hasn’t.  So I’ve made a promise to myself to make at least one new meal a week in 2016.  This includes all of those yummy recipes I’ve pinned on Pinterest and never looked back! Today I’m sharing one last recipe in 2015 to get you set on those healthy eating resolutions in 2016!

I got a head start on my cooking resolution this week by making a ranch-flavored chicken recipe from my newest cookbook, Trim Healthy Mama Cookbook: Eat Up and Slim Down with More Than 350 Healthy Recipes. There’s a recipe for every meal of the day in this book, plus beverages.  The recipes in this cookbook are simple and easy to make, so you don’t have to stress about creating healthy meals.

Bangin' Ranch Drumsticks Recipe

I let my husband choose the first recipe out of this cookbook to make for dinner.  He wanted the Bangin’ Ranch Drums.  These drumsticks are coated in a homemade ranch sauce and baked until golden brown.  The ranch sauce keeps the drumsticks nice and moist on the inside, while lending a delicious flavor on the outside!

Bangin’ Ranch Drumsticks

Ingredients

  • 1/2 cup mayonnaise (I used safflower oil mayo)
  • 1/2 cup plain 0% Greek yogurt
  • 2 tsp. garlic powder
  • 1 tbsp. dried minced onion
  • 2 1/2 tsp. sea salt
  • 1 1/2 tsp. black pepper
  • 1 tbsp. dried parsley
  • 6 pounds thawed chicken drumsticks

Instructions

  1. Preheat the oven to 375ºF.
  2. Mix the mayonnaise and yogurt in a bowl. Add the seasonings and mix well.
  3. Put the chicken drumsticks in 2 large, shallow, well-greased baking pans. Put half of the mayonnaise mix in each pan and, using your hands, coat the chicken well with the dressing.
  4. Bake, uncovered, for 45 to 50 minutes.
  5. Serve with extra ranch dressing, if desired.
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Trim Healthy Mama Cookbook

I wish I had made extra ranch sauce to keep on the side.  It was so good!  I used about a pound of chicken drumsticks, but the same amount of sauce. Instead of merely pouring the ranch mix in each pan, I let the drumsticks marinade in the sauce for about an hour or two before cooking.  Then, I placed the drumsticks on a parchment paper lined baking sheet to bake them.  

This was a really simple, but delicious recipe to make. It was even better served alongside my family famous pasta salad! I look forward to making some of the other recipes in this book (like Nacho Stuffed Peppers, Cilantro-Lime Burst Chicken Thighs, and Egg Roll in a Bowl!).  

Are you making any foodie resolutions for 2016?

5 Comments

  1. Mine did not look or taste that good. How did you get them to brown? I even cooked it at 400º to quicken cooking time. When they were done, the extra ranch was burned black in the pan and the ranch on the chicken was clumpy and still white. Not browned at all. Not super tasty. I did take the skin off because I don’t eat the skin so I find it wasteful to put all the delicious sauce on the skin and then peel the skin post cooking. Sigh. I was really hoping this would be a hit.

    1. I’m sorry to hear that, Hannah. The increase in cooking temperature probably made a difference. Try it next time at 375 degrees. Remove the skin beforehand if you don’t like to eat it. Or you could even try rubbing a little of the Ranch underneath the skin so you still have flavor. The skin will keep the chicken juicy while cooking. Again, sorry this recipe was a disappointment for you.

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