Thanksgiving...in two kitchens & the new wing tradition

-

whipped cream...thank goodness for the kitchen aid mixer

I honestly was ready to completely bow out of Thanksgiving this year...actually I tried to. Last year was rough...really rough... although the food was the best ever...Scott cooked the "full enchilada" last year. Well this year, even though we were in the middle of moving, Scott decided to cook a simple meal and invited a few family and friends to come over...so I ended up getting in the spirit... a little. We did a turkey breast instead of a big turkey, a small ham, Scott's dressing/stuffing, gravy and friends brought some other stuff.
Scott's chicken stuffing...we always make too much:)
Oh, I'm exhausted thinking about the cooking involved in the holidays....I am thankful for Scott, or I would have eaten pizza in the bed, in the dark...no kidding. Although I must admit, I've grown tired the the "holiday meal". A big pot of chili would have been just fine...more than fine with me. I'm thinking about doing just that for Christmas and ordering local tamales too. Yum. Oh, the two kitchens in the title is because we cooked the ham in our old apt, where we were moving from, and the turkey in our new apt...it worked perfectly:) the wings before they were glazed with teriyaki
The new wing tradition is this...we ate homemade chicken wings the night before Thanksgiving. Scott made homemade gravy with chicken wings the night before (since we were only cooking a breast the next day) and so we glazed the wings (after he used them to flavor the stock) in Yoshida's teriyaki and ate them with crispy oven fries....they were so yummy. I think next time we'll do 'em spicy with hot sauce...but the teriyaki was delicious.

the gravy...in it's infant stage...all the "bits" getting ready to be roasted

Comments

Post a Comment

Popular posts from this blog

Rice Pilaf Recipe

-
  Rice Pilaf 4 cups  chicken  stock 1.5 cups sushi rice 3/4 to 1 stick butter 1.5 cups  vermicelli , crushed or tiny soup noodles (pastina) salt to taste brown  vermicelli  in butter (watch and stir closely, can burn fast) add rice and stir till slicked with butter add stock, stir, and bring to a bubble, taste for salt (add salt or bullion to taste) turn to lowest heat possible on stove, cover and cook 20 min don't lift the lid until it cooks the full 20 min
Read more

Roasted Cauliflower & Mushroom Risotto

-
Image
Scott made roasted cauliflower last week and I couldn't stop eating it hot off the baking sheet, which inspired this dish.  Scott made the cauliflower and mushrooms (which brought back childhood mushroom memories from a favorite Italian restaurant in my hometown) and I made the risotto.  1.5 C Arborio Rice 4.5 C Chicken Stock 1/3 C diced yellow onion 5 TBS dry white wine 1 C parmesan cheese/grated 1 lb sauteed sliced/quartered mushrooms (seasoned with S&P, garlic or garlic powder optional) 1 head roasted cauliflower, cut up roasted with olive oil, S&P at 400 for 20 ish minutes, until golden. butter and olive oil Follow directions on the back of the arborio rice box for risotto as a rough guide.  Add mushrooms and cauliflower (about 3/4 of cauliflower) to risotto, top with parm, an extra knob of butter, and EAT! Divine!
Read more

What did we eat the last 365?

-
Image
I wish I could say I'd grown it... I don't promise these are in order...but consumed and enjoyed nonetheless. Chicken curry Think KFC bowl...but homemade Chile Verde Marriage Chili Guacamole for beef fajitas A few too many fried okra from Chicken Express Prime rib Friends over for a taco/margarita party Cheesecake factory...butter from Visalia! Artichokes and crab cakes. Papusas State Fair Funnel Cake Beer time for a downtown burger with my honey Cheese chile relleno casserole Salsa or soup...not sure which...thinking tomato Ribs Thanksgiving brunch Siblings...our last photos all together ...
Read more