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Appetizers Recipes Sides

Teriyaki Chicken Drumettes

My sister is a great cook and entertainer.  Everyone always seems to end up at her house when it’s game day  or a holiday.  We enjoy sharing tried and true recipes with one another.  Somehow, it seems to make the 3000 miles between us shorter.  Here is one of her recipes that is a perfect appetizer or finger food at your next gathering.


1/2 cup balsamic vinegar
1/4 cup soy sauce
1/2 cup honey
1/2 cup brown sugar
4 sprigs rosemary
4 cloves of garlic, halved
12 chicken drumettes
2 tbsp toasted sesame seeds


Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs and garlic in a Ziploc bag.  Shake and squeeze the bag to combine all of the ingredients and add the chicken.

Squeeze out as much air as possible from the bag and let it marinade for 2 hours.

Preheat the oven to 450 degrees F.

Line a baking sheet with foil and place the marinaded chicken on the foil.  Bake approximately 30 minutes until the skin is caramelized and the chicken becomes very dark in some spots.

As the chicken cooks, take the remaining marinade, add it to a small saucepan bring to a boil (killing the bacteria).  Reduce to a simmer for 15 minutes.  When done set it aside.

Once the chicken is cooked, with a basting brush, add some of the cooked marinade to the chicken.  Transfer the chicken to a serving platter and top with toasted sesame seeds.

Click here to see all of the recipes featured on Tilly’s Nest.

Appetizers Recipes Sides

Dippable Fried Zucchini Coins

By now, some of you are becoming inundated with zucchini from your gardens.  Sometimes, it is nice to have a quick and easy go to snack or side dish for supper that your family will just gobble up.  Even the kids enjoy these, plus how can they resist the dipping?


2 eggs~beaten
1/4 cup of milk
2 zucchini squash~cut into 1/3″circular coin shapes
1cup of Italian bread crumbs (I like the Progresso brand in the blue circular cardboard container.)
Extra Virgin Olive Oil
Salt and Pepper to taste

Dipping Sauces:
Marinara sauce
Ranch dressing


In a medium bowl combine the eggs and the milk.  Whisk together well.  On a separate plate, spread the bread crumbs.

On the stove top over medium heat, add 1/4 cup of olive oil and heat until warm enough to fry the zucchini.

Dip a raw zucchini coin into the egg mixture and then coat both sides with bread crumbs.  Add to hot oil and fry on each side until golden brown.  Multiple zucchini can cook in the pan with oil together.  Add more olive oil to the pan as needed during the cooking process.

Once browned on both sides, remove from oil and let rest on a paper towel covered plate.  This will help collect excess oil.

Once cooked, transfer the zucchini to a serving plate.  Serve hot with warm marinara sauce or ranch dressing for dipping.

This recipe is also found on Tastebook along with 26 other recipes from Tilly’s Nest.

Photo Credit:  The Legend Magazine