buffalo wings recipe: November 2009

Thanksgiving Planner and Timeline

I had such a nice and easy time this year preparing for Thanksgiving dinner. I took my time, made ahead a little each day. Scheduled time to relax with my family each day. One day we went out to a buffet, one day we went to the movies and enjoyed Thanksgiving themed crafts. Each night we all cuddled on the couch and it was just lovely. The timeline worked so nicely, I decided to blog about it for next year.

A week or two ahead:

Plan menu

Review all recipe and cross check with your pantry

Make shopping list

Purchase all necessary ingredients

Buy frozen turkey and place in refrigerator to thaw (takes a week)

Made Make Ahead Mashed Potatoes and placed them in the deep freezer

Monday:

Make Fresh Loaves of Bread

Make Fresh Pie crusts

Peel, Slice Bake/Boil Sweet Potatoes

Take Potatoes out of Deep Freezer an put in refrigerator

Tuesday:

Turn Fresh loaf of bread into Croutons

Make Carrot Souffle

Make Cranberry Sauce

Wednesday:

Make Pies (cheesecake, mousse pie, pumpkin)

Make cream soup

Make French Fried Onions (leave out on cookie sheet or they will get soft)

Chop Veggies for Stuffing

Make Brine for Turkey

Wednesday Night:

Place thawed turkey in brine overnight

Vacuum and Mop

Thanksgiving Day:

AM:

Make fresh loaves of bread for Breakfast/Dinner

Add onions to oven to re-crisp if necessary

Cook Onions and Celery for Stuffing & Make Stuffing (allow to cool)

Place Carrot Souffle in Crock Pot

Clean up and wash all dishes (put away)

Mid Morning:

Set Table

(If using linens that need ironing, do so a few days before)

11 am:

Make Sweet Tea

Prep and set out small snacks and finger sandwiches

2 PM:

Whip fresh cream for pies

Brew Coffee if serving

3PM:

Take Turkey out and Tent

Place sides in oven

Make Turkey Gravy

Chocolate Mousse Pie with Pecan Crust

Crust:
2 cup chopped toasted pecans
5 tablespoons packed brown sugar
5 tablespoons cold butter (cut into small pieces)

Filling:

6 oz bittersweet chocolate
3/4 cup sugar
4 egg yolks
1 Tablespoon Orange Liquor (optional)
1 teaspoon vanilla
2 1/2 cups whipping cream
shaved chocolate for garnish (optional)

Mix the pecans, butter, and sugar in food processor until butter and pecans are finely chopped and everything mixes evenly together. Press pecan mixture into pie pan bottom and up the sides.

Remove from the heat and let cool slightly

In a separate bowl, add the egg yolks, vanilla, orange liquor, and 1/2 cup of sugar. Whisk in until smooth and pale yellow.

Place egg yolks, sugar, vanilla and orange liquor over double boiler and continue to whisk over simmering water until thickened.

Remove from heat and continue to whisk until cooled, but not cold.

*CAUTION: Must be cool before you add chocolate or chocolate will overcook*

Add chocolate to sugar mixture and stir until combined

Whip 1 cup of whipping cream to soft peaks and fold into chocolate mixture.

Pour the chocolate mousse into the prepared pie shell and chill for at least 1 hour.

Add 1/4 cup sugar to the rest of the cream (1 1/2 cups) and whip. Top the pie. Garnish with shaved chocolate, if desired.

Amazing Chocolate Pecan Pie

1 pre made pie crust (gluten-free if necessary)
Bake chilled pie crust at 350 degrees for 7 minutes. Let cool.

Filling:
10 oz premium dark chocolate, minimum 60%
cocoa solids, chopped
2 oz butter, melted and cooled
8 oz (1 1/2 cups) brown sugar
9 oz heavy cream
3 large eggs, beaten
1 tsp. vanilla
12 oz pecan halves, roughly chopped in half again

Melt chocolate over a double boiler of barely simmering water. Mix together brown sugar, heavy cream, eggs, butter and vanilla. Stir in melted chocolate. Add pecans. Pour into the par baked pie shell. Bake at 325 degrees for 45 minutes. Check pie crust at 30 minutes and cover with foil if browning too much.

Recipe courtesy of Deerfields

The Best New York Style Cheesecake Recipe Ever

1 cup Graham Cracker or Cookie Crumbs
1 Tablespoon Brown Sugar
2 Tablespoons Butter, Room Temperature
1/2 cup Finely Chopped Nuts (optional)

5 (8 ounce) packages Cream Cheese, softened
1 1/2 cups Sugar
1/2 teaspoons Vanilla
3 tablespoons Flour blend
5 Eggs
2 Egg Yolks
1/2 cup Sour Cream
1 teaspoon finely shredded lemon, rind of (optional)

Preheat oven to 375 degrees.
Line bottom of a 9 inch spring-form pan with foil (parchment can also be used) and spray with oil.

For Crust:

Combine the crackers/cookies and butter, mix well. Stir in the nuts.
Press the mixture into the bottom of the spring form pan and bake for 8 minutes.
Set aside to cool.
Spray cooled inside of pan with oil.

For Cake:

Lower oven temperature to 500 degrees.

Combine cream cheese, sugar, and vanilla in the large mixing bowl of your stand mixer.
Beat with an electric mixer on lowest speed until fluffy.
Add flour and eggs / egg yolks one at a time, beating on low speed until just combined.
Stir in sour cream and lemon rind (optional).
Pour into pan.
Place pan in a slightly larger shallow baking pan.
Fill baking pan with enough hot water until half way up the sides of the pan.
Bake for 12 minutes.
Reduce Oven Temperature to 325 degree F oven about 1-1/2 hours or until center appears nearly set when shaken.
Cool 15 minutes.
Loosen crust from sides of pan by running a knife around the edges. Leave sides still on.
Cool 30 minutes more.
Remove sides of pan and cool completely in the refrigerator for 4 to 24 hours before serving.

Notes:

To make these into Cupcakes, eliminate the 500 degrees for 12 minutes step.
Place 1 tablespoon of crumbs in each cupcake liner, spray with oil and bake as instructed.
Place about 3 to 4 tablespoons of batter into each cupcake cup.
Put a separate pan of water in the oven when making this into cupcakes instead of the water bath.
Bake cupcakes for 20-25 minutes.
Turn oven off and open door. Leave cupcakes to cool for about an hour. This step prevents the middles from sinking.
It is important to not over mix this cake. Over mixing will result in sinkage and cracking.

Crisp Crusted Pork or Chicken

I just loved the coating on this recipe.

1 frying chicken (3 to 3 1/4 lb.)
1 egg
2 tbsp. milk
1 c. instant potato flakes
1 tsp. garlic powder
1/4 c. grated Parmesan cheese
1/4 c. butte

Wash chicken and pat dry. Beat egg and milk in bowl. Another bowl, mix potato flakes, garlic powder, and Parmesan cheese. Roll chicken in egg mix, then potato flakes mixture.

Melt butter in shallow baking pan. Roll coated chicken pieces in the butter and place skin side up in pan.

Bake at 400 degrees for 45-50 minutes or until juices from thighs run clear when pierced with fork. Garnish.

Menu Plan Monday: Week of November 23rd, 2009

Monday:

Pork Cutlets breaded with potato flakes

Tuesday:

Fried Chicken and Fries

Wednesday:

Smashed Peas, sausage over Pasta (long wide rice pasta)

Thursday:

Thanksgiving Dinner

Friday:

Turkey Rice Soup

Saturday:

Shepherds Pie

Thanksgiving Dinner

This post is the grand finale of all my planned thanksgiving recipes. The complete list. This year everything is made from scratch with whole foods. No preservatives, nothing artificial. Oh, and no Gluten either. This would not be the first time I attempted this made from scratch dinner, but the first time that I'm a stay at home mom and have the time to do it right.

I expect a visit from my mother right after Thanksgiving so I've been making extras of things to serve when she was here (see potato week post). Make ahead mashed potatoes, Gnocchi, twice baked sweet potatoes, scalloped potatoes, cream soup to use for cooking. This goes along with all my usual make ahead things (meatloaf, meatballs, hamburgers, chicken pieces (2 cup portions), ground beef base.

So here it is, the moment you have all been waiting for. The complete list of recipes:

Dessert:

All of my recipes this year are budget friendly. Turkey we secured for free though hubby's work. Stuffing I'm making from scratch so the cost of the flour ($3 for my specialty flour). Potatoes were $2.99 for 20 lb bag last week. I got about 10 make ahead dishes out of those 20 pounds. so thats $.60 cents for two trays for Thanksgiving dinner. Carrots were $.99 cents for a 2 lb bag on manager special. Yams were 4 x $.25. each. The green beans and corn I secured for $.50 a bag at the big veggie event at Kroger. Making my own French fried onions. Cranberries were super duper expensive ~ lol ~ $2.50 a bag. Can of DOLE pineapple was free from Kroger event. Turkey gravy free from drippings and can of pumpkin with coupon, about $.50 cents. I had coupons for Domino sugar ($1 off 2) and Kroger also had them $10 for 10 so even this ingredient was cheap. Including other various inredients (milk, butter, sour cream, sugars, etc) I spent about 15 dollars this year.

I don't think I have ever managed to do Thanksgiving for such little money. We used to budget $300 dollars for Thanksgiving food. Maybe next year I still should and donate the rest to shelters (turkeys). Because in my opinion, if you have turkey you have thanksgiving dinner.

Being Gluten Free I dont use canned gravy. I like having home made fresh gravy in my freezer stash anyway. So when my sister makes the two turkeys in her oven she typically throws the bones away. I'm going over her house after to take the bones off her hands and make myself more stock.

Made From Scratch Green Bean Casserole

Fried Onions:

3 medium onions, sliced thin with Mandolin

1 egg

2 cups milk

2 cups Flour (GF mix for me)

1/2 to 1 teaspoon salt

1/2 to 1 teaspoon pepper

1/2 to 1 teaspoon onion powder

pinch to 1/2 teaspoon of cayenne pepper

frying oil

Cream Soup (or see my cream of Kind soup recipe):

2 Tablespoons butter

12 ounce mushrooms (sliced)

1 teaspoon salt

1/2 teaspoon pepper

2 cloves

1/4 teaspoon nutmeg

2 tablespoons Flour Mix (GF mix for me)

1 cup chicken broth

1 cup half and half

1 pound green beans

Soak onions in milk and egg mixture for 5 minutes. Heat oil in large skillet or deep fryer. In a medium bowl, combine flour salt, pepper, cayenne. Take handfuls of onions and coat thoroughly in flour mixture with a fork. Oil should be about 325 to 350 degrees. Cook onions for 4-6 minutes or until golden brown. Remove the onions and set on paper towels to dry. Season with Onion powder, salt and pepper.

Bring pot of water to boil and cook green beans for 5 minutes. Drain into a colander and run under cold water for 2-3 minutes to stop the cooking process. Set aside.

(I would only do this step for fresh green beans. Frozen I'd just thaw and use).

In a large skillet over medium high heat, melt butter. Add mushrooms, salt and pepper. Cook the mushrooms until they begin to give up some of their liquid, about 4-5 minutes. Add the garlic and nutmeg and continue cooking for another 1-2 minutes. Add the flour and mix until absorbed into the liquid, about 1 minute. Next add the chicken broth and half and half. Cook until the mixture thickens up, about 6-8 minutes. Do not let the soup mixture boil.

Make ahead up to this point and refrigerate.

Thanksgiving Day, right after the turkey comes out of the oven:

Take half of the fried onions and roughly chop them. Add the chopped onions along with the green beans to the soup mixture.

Throughly coat thawed green beans and chopped onions with soup. Pour into 8x8 baking dish. Bake for 10 minutes in a 350 degree oven.

Top with the rest of the fried onions and bake for another 5 minutes. (I'm going to either make the fried onions fresh Thanksgiving morning or heat them until crisp in oven the next morning).

Thanksgiving Roast Turkey (Brine)

This is the recipe we have been following since 2002 and we just love it ~ very much. It never fails to produce a nice moist turkey and makes us look like pros to our family. Recipe courtesy of the culinary genius, Alton Brown.

1 (14 to 16 pound) frozen young Turkey (Butterballs are GF)

1 cup Kosher Salt

1/2 cup Brown Sugar

1 gallon stock

1 tablespoon black peppercorns

1/2 tablespoon allspice berries

1/2 tablespoons candied ginger

1 gallon iced water

Combine all the brine ingredients, except iced water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature and refrigerate throughly chilled. (This part can be made a few days ahead)

Early on day of cooking (or late the night before as we do) combine the bring and ice water in a clean 5-gallon bucket (we use a beverage canister with lid). Place thawed turkey breast side down in brine, cover and refrigerate or set in cool area (like basement) for 6 hours. Turn turkey over once, halfway through brining (we always forget to do this).

A few minutes before roasting, heat oven to 500 degrees. Remove bird from brine and rinse inside out with cold water (remove innards). Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Stuff bird if you are doing so (you KNOW Alton does not recommend this ~ I do :-). Coat bird liberally with oil.

Roast on lowest level of oven at 500 degrees for 30 minutes. Remove from oven and cover with foil (its a great idea to pre mold a foil ahead for this purpose). Inset thermometer into thickest part of breast and return to oven. Reduce temperature to 350 degrees. Set thermometer alarm to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

Yield 1 to 12 servings.

Candied Yams

1 40 ounce can of Yams or 4 large sliced and boiled

1/2 cup Butter

1 cup Brown Sugar

1 cup syrup from Can or light corn syrup

Place yams in a shallow baking dish.
Combine syrup, sugar and butter in saucepan and bring to a boil (stirring often to thicken).
Pour over Yams. Bake at 350 for 20/30 minutes
Sprinkle with Cinnamon and Nutmeg.

Cranberry Sauce

12 ounce bag fresh cranberries

1 cup crushed pineapple

alternatively 1 medium naval orange with juices and pulp removed

1 cup Pineapple Juice (reserve juices) / water

1/2 to 3/4 cup sugar

1 teaspoon Lemon Juice

Combine cranberries, sugar and water/juice into large pot. Bring mixture to a boil over medium heat, stirring until sugar dissolves. Reduce heat to medium low. Add pineapple or chopped orange pulp and simmer until cranberries burst and mixture thickens slightly; about 15 minutes.

Cool cranberry conserve completely.

This can be prepared 3 days ahead. Cover tightly and refrigerate.

Easy Gluten Free Turkey Gravy

Truthfully, I have been making a version of this recipe for well over 13 years. We always used corn starch to thicken our gravy in the house I grew up in. I had no idea it was Gluten free, I'm grateful now that it is because when I use it to thicken my gravy, it does not make me feel like I'm using something other than what I knew and loved as a kid.

1 3/4 cups turkey broth from bottom of the pan

2 tablespoons Brown Rice Flour, Betty Crocker GF Bisqick, Corn Starch

1/4 cup water

Cook broth over medium heat, stirring often. Mix 2 tablespoons of corn starch and 1/4 cup cold water until smooth. Stir into pan. Season to taste.

Stirring constantly, bring to boil over medium heat; boil 1 minute. Makes 2 cups.

Carrot Souffle

I never had this dish until I moved to the south. One of my work friends took me to Piccadilly's Cafeteria where they would serve this dish. She would order this and maybe some other sort of Vegetable for lunch every time. What made her order this dish every time, "I wondered"? I had to try it. Let me tell you, it is delicious!

I received this recipe from that same friend and I never did ask her where she found it. It is a wildly popular recipe now, shared though out the internet. But the credit goes entirely to Piccadilly Cafeteria who served it up. I added it to my Thanksgiving dinner that year. It is an awesome side dish to serve at Thanksgiving and is one of my favorite Thanksgiving Dishes.

1-1/2 pounds peeled carrots, chopped

1 cup granulated sugar

1 1/2 teaspoon baking powder

1 1/2 teaspoon vanilla
1/4 teaspoon Salt

3 tablespoons flour of your choice (plus 1 tea Xanthane gum for GF)

3 eggs, whipped

1/2 cup (1 stick) butter (room temperature)
Powdered Sugar (topping)

Steam or boil carrots until very tender
Drain well and transfer to food processor and give it a rough chop.
Transfer to large bowl.
While carrots are still warm, add sugar, baking powder and vanilla
Beat with mixer until smooth
Add flour and mix well, add whipped eggs and beat well
Pour mixture into a greased 2 quart baking dish (I'm using my square dish)
Bake 350 degrees for 1 hour or until top is light and golden brown
Dust lightly with powder sugar

I plan to cook mine Thanksgiving day in the Crock Pot on high for 2/3 hours.

I will be sharing this recipe with:

Thanksgiving Party

Thanksgiving Stuffing

This is the stuffing recipe I have been enjoying since I was very young. I first made it on my own at my 1996 Thanksgiving Dinner. We are Gluten Free now so the bread crumbs are now replaced with a loaf of bread that I make myself. When we served up a practice run of Thanksgiving dinner for visiting family, the stuffing was all my daughter wanted to eat. Yes, it is that good :-).

3/4's to One whole loaf of fresh baked bread (I'm using THIS recipe)
1 Stick of Butter
1 Large Onion, Diced
1/2 cup Celery, Diced
3/4 to 1 cup Stock, warmed

1 Tablespoon Ground Thyme

1 Tablespoon ground Sage
1 teaspoon ground Rosemary

1 teaspoon Salt
1/2 teaspoon Pepper
1 or 2 Eggs
1 teaspoon Baking Powder
2 Tablespoons Pan Drippings

Make croutons by cutting bread into 1/2 inch cubes and baking on lined baking sheet in preheated 200 degree oven for 2 hours. I you already have the hot oven on while baking something else, pop the croutons in and cook for a few minutes. Turn oven off and leave croutons in oven for a few hours.

In a large saute pan, melt butter over medium heat. Add onions and celery. Cook vegetables until soft and translucent. Vegetables will be just beginning to brown, about minutes. Remove from heat. Stir in seasonings. Add croutons and stir to combine (well yet gently). Add stock to bread mixture.

Scramble eggs and baking powder. Add mixture into stuffing gently. Moisten stuffing with more borth if stuffing is dry.

Stuffing can be prepared at this point up to TWO days ahead and refrigerated.

Place stuffing into turkey, packing lightly just until cavity is full. Do not overstuff. Close with skewers or string if desired. Bake any excess in casserole at 350 degrees for 25/30 minutes (covered for moist stuffing).

Make sure stuffing is 160 degrees when turkey is done. Otherwise remove stuffing from bird, place in casserole and bake at 350 until proper temperature.

Before serving, add 2 tablespoons of pan drippings over top.

Menu Plan Monday: Week of November 16th, 2009

Its POTATO week!

There is going to be lots of make ahead preparations in my plan this week. Thanksgiving is right around the corner. The kids have off a chunk of next week so I know very well I'll get nothing done those days. And since I decorate the day after Thanksgiving, I have lots of preparation cleaning to work on as well. This time of the year makes me grateful to be able to stay at home. I remember trying to get it all done while working and it was always chaos.

Last weeks sale at the local market advertised 20 pounds potatoes for $2.99. I bought two bags. My meal plan this week therefore is going to be focused on potatoes. One for dinner and one for the freezer. I plan to have no potatoes left (at all) when the week ends.

This weeks menu plan:

I'll also be making:

Cream of (inert kind here) soup
Pie Shells (its a GF recipe that I have not posted)
Twice Baked Sweet Potatoes
Home Made Bread (GF - for crutons)

Philadelphia Scrapple

I grew up in Philadelphia, Pennsylvania. In fact my husband is Pennsylvania Dutch. When I do go back home for a visit, I always return with some scrapple. Scrapple is traditionally made with a bit of Wheat flour though so that makes it off limits for me. Not to mention I live in the south now where you can not get a hold of it anyway. So I set out to find another option. I have read where some chef's add buckwheat flour instead of wheat. I may try that some day and re-post.

If I close my eyes and eat scrapple from back home, it taste a tad spicy to me. Very well seasoned, unlike MOST of the recipes you find on the internet. That is what I tried to accomplish with this recipe. Something I can make myself, that was gluten free and tasted like home.

2 pounds pork Loin or Shoulder or Butt
2 1/2 cups yellow cornmeal
1 teaspoon onion powder
1 teaspoon cayenne (optional)
2 teaspoon sage
1 teaspoon savory
2 teaspoon ground thyme (the only traditional PA Dutch spice add this)
2 tablespoon salt

1 tablespoon black pepper
3 quarts of Water

(sometimes marjoram, mace are traditionally used)

Cut up pork into 2 inch chunks. Place the pork chunks and spices in a stock pot and cover with water (or chicken broth if your feeling decadent or dont have a bone to simmer with it). Simmer for about an hour for a loin. If using a piece of meat with a bone then add an hour. Make sure the meat falls apart off the bone. Drain and reserve stock.

Chop all the meat with a knife or food processor, being careful not to grind it too fine. Set aside.

Measure 5 cups of stock and return to pot. Bring it to a simmer; add meat, cornmeal, salt and pepper, and stir constantly until thick and smooth, about 15 to 30 minutes or until the consistency of porridge.

Pour mixture into 2 loaf pans and refrigerate until completely chilled. Un-mold scrapple. Slice and fry until golden brown and crisp on both sides.