Thursday, November 22, 2012

My Grandma's Stuffing

I LOVE STUFFING!  Not actually stuffed in the bird (gross!) but oh man, it is so good.  My Grandma has a recipe that I seriously love so much.  Here it is!

Grandma Rehder's Stuffing:

12 cups bread cubes (I use a loaf of french bread and one of sourdough)
1 cup butter
1.5 cups chopped celery
3/4 cup minced onion
1 tsp. salt
1 tsp. pepper
1 tsp. thyme
poultry seasoning to taste

Mix all the ingredients together and put in a baking dish...bake at 350 for 15-20 minutes.  You can stir it around at 10 minutes so it cooks evenly...ohmygosh! soooo good!

Thanksgiving Pies

This year for Thanksgiving I made 2 pies from scratch.  I made a Pumpkin Pie (of course!) and a Salted Caramel Apple Pie.  Both were so yummy!!

For my pie crusts, I used Ina Garten's Pie Crust recipe.  It turned out great!  Buttery and flaky.  I only have a mini food processor, so I cut my dough in with a handy dandy tool, instead.  I made 2 batches instead of doubling it, just in case!

For the Pumpkin Pie, I used Paula Deen's recipe!  I figured almost 800 5 star reviews couldn't be wrong!  Very tasty :)

For the Apple Pie, I used a recipe I saw on Here's the link  I can't remember her name!  But, it was super yummy, and I really liked slicing the apples horizontally instead of cutting them into big chunky pieces.

Thanksgiving Dinner

Thanksgiving Dinner was an epic success!  I made everything from scratch, minus the bread and butter :).  My strategy was to start early, and get anything done that I could.  My week was as follows:
Monday: Shopping!  Getting all the ingredients I needed
Tuesday: I made Cranberry Sauce, Pie Dough, and I sliced all the bread for Stuffing
Wednesday: Pie Day!  I made a Pumpkin Pie, a Salted Caramel Apple Pie, and Brine.  I brined overnight!
Thursday (today): Thanksgiving!

Our Feast included: Turkey, gravy, mashed potatoes, my Grandma's stuffing, green beans, salad, rolls, pumpkin pie, and salted caramel apple pie (recipes to follow)

I got my Turkey in the oven at about noon (rinsed it really well so it wouldn't be too salty, stuffed the cavity with onion, celery, and carrots as well as putting them below on the roasting rack).  It was a small bird - only 10 pounds!  I cooked it at 450, breast side down for an hour.  I had brushed it with butter before I put it in and OHMYGOSH it browned beautifully!! After an hour, I flipped it over and put it back in for another half an hour.  At that point, there wasn't much liquid in the bottom of the pan, so I added in chicken stock (in the beginning I added water).  Then I poured approximately 1/2 cup of wine over the turkey and put it back in for another 20 minutes.  Voila!  Beautiful browned turkey, which tasted amazing!!  I did have to cover with foil after a while because I was worried about it getting too dark.

I mainly had to write down all of those instructions because every year I call my Mom on Thanksgiving in a semi-panic!  Help me, Help do I do this, again?!  Maybe it wouldn't actually be Thanksgiving if I didn't ;).

Tuesday, November 13, 2012

Christmas S'mores!

I love love love s'mores, but they are so messy!  Plus, when I toast my marshmallows on the stovetop, they taste really funny!  Tonight my Air Force Spouse Support group had a cookie exchange, but I went a little rogue and made these bars instead!  Originally I got the recipe here, but I tweaked it a little bit to fit what I had.  Here it is!

Christmas S'mores

15 Graham Crackers
1 cup butter
1 cup brown sugar
3-4 cups mini marshmallows
2 cups holiday M&Ms
Half Sheet Pan

1. Line the pan with parchment paper (or aluminum foil sprayed with cooking spray) with an overhang of at least an inch.  Lay the graham crackers down next to each other with sides touching.

2. Melt butter and sugar together in a pot until just boiling ( I didn't have brown sugar, so I just threw some extra molasses in there - tasted just fine!)

3. Pour over the graham crackers (spread fairly evenly) and bake at 350 for roughly 5 minutes until it's bubbling

4. Sprinkle the mini marshmallows on top, put back in the oven for another 2 to 3 minutes until they're soft, then take out of the oven and sprinkle the M&Ms all over

5. Let it cool completely (or else all that yummy goo will spill) and then you can cut it into bars!

This seriously took no more than 15 minutes to make and they were so yummy!!

Tuesday, April 10, 2012

For Dinner Tonight

Tonight, I am very excited about my dinner.  Usually, I just post recipes here without much personal input. Tonight is not that night!  Now, I love a good chowder (clam, crab, corn...a lot of c's, right?), so I make it fairly frequently.  I am usually limited to corn, because of budget, so I was so excited to hear about this new recipe!  It's a roasted corn and potato chowder, instead of just a normal corn chowder!  Roasted corn is probably the 9th wonder of the world, so I am hoping this dinner is amazing!  I remember once in girl scout camp, we had a dinner with other troops, and they had roasted corn on the cob, wrapped in tin foil.  I think I ate 4 or 5 cobs! So far the soup smells amazing, and I have about 10 minutes left for the flavors to get to know each other.  My usual corn chowder recipe doesn't have potatoes, so I am also excited about that addition!  I'll let you know about the final result!

Side note: I would make seafood chowders all the time if we had more money...nothing like some seafood in chowder!  One of the best combinations is one from Whole Foods...blackened salmon, crab, and corn chowder...AHMAZING!

Monday, February 20, 2012

Mini Lemon Meringue Pies

Tonight I made little bitty individual lemon meringue pies.  They were time consuming, but rewarding!  They only make 6, so it's really the perfect amount, and the pan fits perfectly into my mini oven! (it calls for a muffin pan with 6 cups).  I highly suggest this recipe.  I had a little issue with the pie crust, and they certainly didn't look pretty, but at the end there's a bunch of stuff heaped on and you can't even tell.  Also, the lemon filling took longer than the recipe estimated...instead of whisking constantly for 3-4 minutes, I think I probably whisked for 10 minutes or so.  Here's the link! Mini Lemon Meringue Pies

My final product!

Saturday, February 4, 2012

Buttermilk Fried Chicken

Made Fried Chicken for dinner on Thursday night.  I also made mashed potatoes and sauteed green beans...yummy!  I marinated the chicken for about 3 hours in a buttermilk mixture.  Here's the recipe for that:

2 cups buttermilk
2 teaspoons salt
1 teaspoon cayenne
1 teaspoon onion powder
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried thyme

Basically just milk that all together and put the chicken in! It's supposed to be in an airtight container, and you let the chicken marinate in the fridge for at least 3 hours.

After the chicken has marinated for the amount that you want it to, take it out and dredge in a cornmeal/flour mixture! Here's the recipe for that:

2.5 cups all purpose flour
.5 cups yellow cornmeal
2 tablespoons salt
2 teaspoons pepper

I used a whole chicken, cut up into parts.  2 thighs, 2 breasts (each cut into 2 pieces), 2 drumsticks, and 2 wings.

Heat about 6 cups of canola oil in a large pot (I used my dutch oven) to 350 degrees F.  After you've dredged the chicken in the flour/cornmeal mixture (make sure it's in all of the little spaces) drop it into the  oil skin side first, and fry it on that side for 7-8 minutes.  Flip, and cook on the other side for another 7-8 minutes.  Take it out of the oil. Let some of the excess oil drip off into the pot before taking it to a paper bag to drain.   You won't be able to fry all of the chicken at once, so you'll have to do it in 2 batches.  DELISH!

the orange sauce on the right plate is a honey-hot sauce for the chicken.  mix about half a cup of honey with as much hot sauce as you like...very good! kicks up the chicken.

I got the recipe from the Clinton St. Baking Company cookbook.  The chicken and honey sauce are their recipes