Well, I’m almost positive I gained at least 15 pounds this weekend. I’ve eaten so much I’m kinda sick of looking at food…well, not really haha. Unfortunately, because I ate so much, and drank so much too, my brain is a little groggy so I will only copy the recipes and post pictures of what I made on Saturday and Sunday. I’ll only say this about the food: orgasmic.
The Delicious Rice and Chicken bake recipe comes from the inner workings of my mother’s mind. Well, the idea comes from her creation that she made when she was in her 20′s. I’ve made a variation of her original recipe, which includes ketchup, ham as well as chicken, mozzarella or cheddar cheese only, and sour cream instead of yogurt.
My version of Delicious Rice and Chicken bake (or arroz rico, as my mother would say):
6 cups cooked rice
2 chicken legs, cooked and shredded
1/4 red bell pepper
10 kalamata olives, chopped
1/2 onion, chopped
1 tomato, sliced
Approx 1/2 cup yogurt
3 or 4 oz feta cheese
3 o 4 oz cheddar cheese
Approx 1/2 tsp oregano
1/4 tsp dried mint
Preheat oven to 350F. Grease a fairly deep baking pan, maybe 9×11. Mix the chicken with the onions, red bell pepper, onion, and olives. Season with the mint and a little more than half of the oregano portion, reserve some oregano to sprinkle on top. Next, make even layers starting with yogurt at the bottom of the pan followed by rice, chicken, tomato slices, cheeses, and repeating until all ingredients have been used up, ending with rice. You can mix up the order of the layers but it’s a good idea to start with yogurt at the bottom so that the rice won’t stick. Finish with a rice layer on top, sprinkle more cheese and oregano and other spices if you want. Cover with foil and bake for 20 minutes. Remove foil and bake another 15 mins or until cheese looks gooey and melty. Yum.
For the cake, I don’t remember where I found the recipe but it was in one of my recipe folders for a long time and I figured it was time to test it out. The cake was so moist and rich and yummy.
Yellow Butter Cake with Filling and Frosting
4 large eggs, room temperature
1/2 cup whole milk, room temperature
2 tsp vanilla extract
1 3/4 cup plain cake flour, sifted after measured
1 1/2 cups sugar
2 tsp baking powder
3/4 tsp salt
2 sticks butter, softened but still cool
Preheat oven to 350 degrees. Generously grease two 9 inch round cake pans and cover the pan bottoms with rounds of parchment paper or waxed paper. Grease the parchment rounds and dust with flour, tapping out excess. May also bake in a greased and floured 13×9 inch pan.
Beat the eggs, milk and vanilla with a fork in a small bowl. Measure out 1 cup of this mixture and set aside.
Combine the flour, sugar, baking powder and salt in a large bowl. Stir to blend. Using a fork, cut the butter into the dry mixture, one Tbsp at a time. The butter and flour will begin to clump together and look like small peas. When all butter is combined with the flour, use a mixer to beat the butter and flour for about 30 to 40 seconds. On a low speed, add the 1 cup of the egg mixture that was set aside and beat until incorporated (5-10 seconds). Increase speed to medium-high and beat until light and fluffy, about 1 minute. Add remaining egg mixture in a slow, steady stream, taking about 30 seconds. Scrape the sides and bottom of the bowl. Beat for another 15 seconds until thoroughly combined and the batter looks slightly curdled.
Divide batter equally between the prepared cake pans. Spread to the sides and smooth. Bake at 350 degrees until cake is a light golden color and a toothpick inserted in the center comes out clean. Bake round layers approximately 20 to 25 minutes and 13×9 inch pan 30 to 38 minutes.
Fill with cooked condensed milk (dulce de leche) using these instructions from David Lebovitz.
Frost with chocolate buttercream
2 2/3 c. sifted confectioners’ sugar
1/4 c. cocoa powder
1/4 tsp. salt
1/4 c. (1/2 stick) butter, softened
3 tbsp. hot water
Sift confectioners’ sugar, cocoa powder and salt into medium-sized bowl. Add egg, softened butter and hot water. Blend with spoon, then beat with rotary beater or electric beater until smooth. This frosts 1 (8 inch) triple-layer cake.
Now on to Thanksgiving!
I want to thank my lovely friend, Nervous Chef, for the butternut squash soup recipe, which she raved about and told me I simply had to make it. She was so right. The recipe can be found here from epicurious.
The stuffing turned out amazingly good and the recipe can be found in my previous post.
Prepping the turkey is one of the messiest jobs to do. You definitely need someone to be around to help you wash up every 2 minutes, like your devoted and helpful boyfriend. Thanks Jay!!
For my family’s version of turkey you’ll need the following:
About 2 cloves garlic, cut into small pieces/slivers
A few cloves
1-2 bottles of beer
About 4 or 5 banana leaves, cut roughly into 9×11 inch sized pieces
So, first you start by washing the turkey, inside and out and make sure you remove the bag of giblets and the neck. Next, poke small holes/slits all over the turkey and fill the slits with slivers of garlic and cloves. Once that’s done, rub butter all over the bird, especially around the wing tips. Next, rub mustard over the butter, stuff the turkey with stuffing and place, breast side up, in a roasting pan. Pour a bottle of beer over the turkey and pray that the beer doesn’t wash the mustard off. Sprinkle salt and pepper and then cover the turkey with moistened banana leaves (these add moisture and flavour). Cover and bake at 325F for approx 4 hours (for a 12-14 pound bird). Turn the turkey over every hour and baste with juices, making sure to cover it back up with the banana leaves. After about 2 hours, add the remaining bottle of beer or whenever you think the liquids are drying up. Uncover the turkey and let it brown for about 30 minutes. Let the turkey stand about 15 minutes before carving.
For my dad, the vegetarian, I made stuffed shells from a recipe I found on Post Punk Kitchen. Recipe here.
The corn was probably the easiest thing to make. Fill a pot with water and salt, add the corn and cook on medium heat for about a half hour. Done.
The amazing pumpkin pie and pumpkin cheesecake recipes can be found here and here. The only change I made was the pie shell for the pumpkin pie was store bought and the topping on the cheesecake was yogurt. I have no leftovers of pie or cheesecake – it’s all gone and I’m very sad.
Now that the weekend of cooking is over I feel a sense of accomplishment and a little sadness because it’s over. The sadness is quickly replaced by an eagerness to host a dinner very soon!