Little Apron Strings

Crispy Chicken Drumsticks with Ranch Dressing

Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Crispy Chicken Drumsticks with Ranch Dressing, a crowd-pleasing entrée from his complete seven-day menu.

Ingredients:

Serves 4

• 8 chicken legs
• Extra-virgin olive oil
• 1 cup panko bread crumbs
• Kosher salt
• Freshly ground black pepper
• 2 tsp. garlic powder
• 2 tsp. onion powder

Preheat the oven to 350° and place a roasting tray in the oven to heat up.

Wash chicken legs under cold running water. Drain and pat dry with paper towels, then toss in olive oil. In a large ziplock bag, combine seasonings and panko bread crumbs. Drop the drumsticks into the bag, and shake around to coat evenly.

Remove hot tray from oven and drizzle with a little olive oil—it will shimmer and smoke a little, as the tray should be nice and hot. Using tongs, place each drumstick on the tray, and place back in the oven.

Bake for 30 minutes until golden and chicken is cooked through.

Chicken Tortellini Noodle Soup

Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for Chicken Tortellini Noodle Soup, a family favorite from his complete seven-day menu.

Ingredients:

Serves 4–6

• 1 whole, roasted deli chicken , deboned and shredded
• 3 cloves garlic , smashed
• 2 large carrots , cut in circles
• 1 medium onion , diced
• 2 ribs celery , diced
• 4 sprigs fresh thyme
• 2 quarts low-sodium chicken broth
• 4 black peppercorns
• 1 bay leaf
• 2 Tbsp. chopped flat-leaf parsley
• 1 pound cheese tortellini , store bought
• Kosher salt
• 1/4 cup finely chopped flat-leaf parsley
• Parsley stems , for garnish
• Grated Parmesan , for top of soup
• 1 crusty baguette , to serve with soup

Set a large stockpot over medium heat. Add olive oil, garlic and thyme, and gently sauté until fragrant—about 2 minutes. Add carrots, onion and celery. Season with salt, and cook for 5 to 7 minutes. Pour in chicken broth, and add peppercorns, parsley and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes.

Add shredded chicken to the pot of chicken soup and add tortellini. Bring to a boil, and cook for 2 to 3 minutes to allow the flavors to come together. Give it a final season with salt and pepper, and serve in shallow bowls with a small shower of parsley and grated Parmesan. Garnish with a parsley stems, and serve with some torn pieces of crusty bread.

Batter Three Ways (Muffins, Pancakes and Waffles)

Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for muffin, pancake and waffle batter, a crowd-pleasing breakfast from his complete, seven-day menu.

Ingredients:

• 4 cups all-purpose flour
• 2 cups sugar
• 2 Tbsp. baking powder
• 1 1/2 tsp. salt
• 1/4 tsp. freshly grated nutmeg
• 4 lightly beaten eggs
• 2 cups whole milk
• 1 cup (2 sticks) butter , melted, then cooled slightly
• 1 tsp. vanilla extract

Muffins:

• 1/2 tsp. ground cinnamon
• 1/4 cup toasted, chopped pecans
• 1/4 cup chopped dried cherries or other dried fruit

Pancakes:

• 1 ripe banana , peeled and diced
• 1/4 cup toasted, chopped walnuts
• 3 Tbsp. whole milk , if needed

Waffles:

• 1/4 cup semisweet chocolate chips
• 1/4 cup peanut butter chips

In a large bowl, sift together the flour, sugar, baking powder, salt and nutmeg. In another bowl, add the eggs, milk, butter and vanilla, and mix well. Fold the wet ingredients together with the dry until well blended. Divide the batter in half. Use half for the muffins and the remaining half for both the pancakes and the waffles.

To make muffins: Preheat the oven to 375°.

Take half of the prepared batter and fold in the cinnamon, nuts and dried fruit.

Brush the inside of each cup of a nonstick, 12-cup muffin pan with some of the melted butter.

Divide the batter equally into each cup. and bake for 20 minutes or until tests done when pierced with a skewer.

Let muffins cool in the pan for 5 minutes before serving.

Makes 12 muffins.

To make pancakes: Fold both the banana and the walnuts into the batter, and thin with little milk if needed.

In a large, nonstick skillet, melt 1 tablespoon of butter over a medium heat. Using a medium ice cream scoop, pour equal amounts of the batter into the pan.

Cook the pancakes until bubbles rise from the middle of each pancake.

Flip and cook for another 2 to 4 minutes. Keep cooked pancakes in a warm oven as you cook off the remaining batter.

Makes about 8 to 10 pancakes.

To make waffles: Preheat a waffle iron. Fold the chips into the batter until well blended. Drop equal amounts of batter onto the heated waffle iron. When bubbles rise from the center of each waffle, close the top and continue to cook until crisp, about 3 minutes.

Keep cooked waffles warm in a 200° oven until you have cooked off the remaining waffles.

Makes 6 to 8 waffles.

The Perfect Oatmeal

Recipe created by Tyler Florence

Try chef Tyler Florence's recipe for The Perfect Oatmeal, a delicious breakfast treat from his complete seven-day menu. It's the perfect way to get your day going!

Ingredients:

Serves 4

Oatmeal:

• 1 cup quick-cook oatmeal , Rolled Oats
• 2 cups unsweetened apple juice
• 1/4 tsp. cinnamon
• 1 Tbsp. unsalted butter

Toppings:

• 1/2 cup applesauce
• 1 cup fresh blueberries
• 1 large banana , sliced
• 1/2 cup shredded toasted coconut
• Skim milk

Begin by cooking the oatmeal in apple juice. Pour oatmeal and apple juice into the pot, and set over medium heat. Cook for 7 to 8 minutes until oatmeal is creamy and tender. Stir in applesauce, cinnamon and butter, and keep warm until ready to eat. Prepare toppings and serve with oatmeal.