Thanksgiving 2011 - A sneak peak

Featuring:

Drunken Turkey and Gravy
Easy Cornbread Stuffing
Healthier Mashed Potatoes
Mom's Delicious Cranberry Sauce
Harvest Fruit Salad
Steamed green beans
Wine of your choosing
Easy Pumpkin Pie with Candied Pistachios and Bourbon Cream

Healthier Mashed Potatoes

I leave the skin on my mashed potatoes since it adds fiber and a nice earthy taste.  These potatoes have far less fat and calories than most recipes so feel free to have seconds.  Top these taters with drunken gravy.

Ingredients:

• 8 large Yukon Gold potatoes, with skin, cut in similar size cubes 
• 1/2 cup chicken stock
• 1/4 cup fat free half-n-half
• 3 Tablespoons butter
• 1 tsp Salt
• 1 tsp Pepper

Directions: Over high heat bring a salted pot of water to a boil.  Carefully add in potatoes.  Once potatoes come to a boil cook for an additional 30 minutes, or until potatoes are tender.  Drain potatoes in a large colander and return to pot.

Smash potatoes with a fork, masher, hand, etc.  Add butter, half-n-half, and chicken stock to pan.

Mix until ingredients are absorbed and potatoes are fluffy.  Add salt and pepper to taste.  Serve with drunken gravy.  

Mom's Delicious Cranberry Sauce

I apparently took a temporary hiatus from blogging, but I'm back in time for Thanksgiving.  To save time and frustration make some dishes ahead, like my mom's amazing and delicious cranberry sauce.  


Ingredients:

• 12-ounces fresh cranberries
• 1/2 cup organic raw cane sugar
• 1/2 cup fresh orange juice (squeezed from about 2 oranges) 
• 1 1/2 tablespoons honey
• 1/4 teaspoon allspice
• 1 cinnamon stick
• 1/4 cup water

Directions: Combine all ingredients in a medium saucepan.  Bring to a boil over medium-high heat.  Once boiling, reduce heat, and simmer for 12 minutes stirring occasionally.  Mixture will become thickened.  Cool completely and remove cinnamon stick.  Serve or refrigerate up to two days.  

Verdict: This cranberry sauce is a perfect mix of sweet and tart, with nice warm undertones.  For cranberry sauce phobics a bite of this fragrant sauce and they will become cranberry loving converts.  Don't thank me for bringing people to the cranberry bandwagon, thank my mom.  

Boneless Buffalo Chicken Bites Made Easy

I love chicken wings, but seeing the cartilage as I rip the meat of the bone leaves me a little uneasy.  This recipe packs the same punch as traditional buffalo chicken bites, but has far less fat since they are baked.

Ingredients:

• 1 pound boneless, chicken tenders
• 1 package of chicken seasoning and coating mix (Shake 'N Bake is a good choice)
• 1 cup Franks Red Hot Buffalo Wings Sauce
• 1 tablespoon honey
• Low fat blue cheese dressing, optional

Preheat oven to 350 degrees.  Wash the chicken and pat dry.  Cut the chicken into bite size pieces.

In a large plastic bag (most boxes of coating mix come with a plastic bag or two) add the chicken and coating mix.  Shake until the chicken pieces are evenly coated.

Spread out chicken pieces on a baking sheet lined with parchment paper.  Note: Chicken will get crispier if pieces are not touching one another.

Bake chicken for 20 minutes.

A few minutes before the chicken is done combine Frank's Red Hot with the honey in a microwave safe bowl.  Heat on high for 2 minutes.  Add cooked chicken bites to sauce, mixing until each piece is coated.  Serve with a side of blue cheese for dipping.