Saturday, November 19, 2011

Bougie Recipe Swap - Thanksgiving Day Faves


Depending on where everyone in extended BougieFam is located, we have very large or very small Thanksgiving celebrations. Sometimes it's just me, BougieMom and BougieSis. On those occasions it's ridiculous to break out a gigantic turkey for the three of us. In fact back in the day BougieDad was never much of a turkey guy. He did something magical with duck that I've yet to recreate and he introduced us to the wonders of Cornish Game Hens.

This poultry is more tender but it's really just smaller chicken. One really hungry person could eat a whole hen but generally one hen feeds two people. Here's the recipe:
Herb-Rubbed Cornish Hen 
Ingredients:
4 Cornish Hens defrosted, rinsed and patted dry, no innards
Extra Virgin Olive Oil
3 tbsp crushed fresh garlic
Herbs de Provence seasoning (if you can't find this seasoning, create a combination of poultry seasoning, tarragon, parsley, dill, basil and thyme)
Lemon Pepper
Sea Salt
2 tbsp spicy mustard
3 tbsp honey
paprika
16 oz chicken broth
1/4 stick butter or margarine 
Preheat over to 350°. Rub the hens inside and out with olive oil. Then rub garlic, lemon pepper, sea salt, herbs seasoning and paprika inside and outside, generously coating the skin. Place hens in foil lined roasting pan and place in oven to begin cooking. Then in a small saucepan, place butter, chicken broth, mustard, honey and more garlic if that's your taste and simmer and stir - this is your basting sauce. After twenty minutes, lightly drizzle sauce over hens. Roast hens for about an hour, basting every twenty minutes. Hens should be golden brown. Pour last of sauce over hens before serving. Enjoy!
Thanksgiving Recipes - anyone? Dish you love that you don't have the recipe for? Drinks? Desserts?Snack mix? Do share...

13 comments:

tiffanyinhouston said...

This is my MIL's recipe. I'll be making it for her this year as she cannot because she had a stroke in October. But God is indeed faithful, because she is walking again and talking a little and will get a day pass from her rehab facility to come to dinner with us!

Sweet Potato Crunch

Ingredients

1 can of yams (1 pound can)

1 cup of sugar

Dash of salt

2 large eggs

1/2 cup of milk

1/2 cup of softened butter or margarine (I used Shedd’s Spread Country Crock)

1 teaspoon of vanilla extract

Cinnamon to taste (I used 1/4 teaspoon because cinnamon is strong but you determine what you like)


Directions to prepare:

Open can, drain yams and mash slightly.Add the sugar and salt and blend some more (I used a whisk, but you can use a hand mixer too).Next add in the eggs, milk, softened butter, vanilla and cinnamon.Mix at full blast or whisk steadily for 5 minutes. You will still be
able to see little bits of butter suspended in the mix. That is fine.
It doesn’t need to be fully incorporated but should be pretty smooth
with no large lumps.Pour mixture into a 9×12 baking pan. Set aside.

To make the topping:

1 cup of light brown sugar, packed

1/4 cup of softened butter

1/3 cup of flour

1 cup of pecans (I bought a 6 oz package and ended up using the whole thing because I like pecans.)

Mix flour, butter and brown sugar together well. It will almost have a
paste consistency. Add the pecans in and mix some more.  Spread or drop
the topping mixture all over the potato mixture. If you like, sprinkle
on the rest of the pecans you have left.

Bake 30-45 minutes in 350 degree oven.


It’s done when a knife comes out clean and the top is golden brown and delicious!

Justlissen said...

I've made the Neely's pecan pie (with modifications) every year and people have followed me home. It's delicious!
http://www.foodnetwork.com/recipes/neelys/tonys-chocolate-pecan-pie-recipe/index.html

rozb said...

I have a great homemade cranberry sauce. It's nice to make this dish, and if you are making a pretty table, it looks better than serving sauce shaped like a can!

Ingredients:

1 bag of whole cranberries
1 cup of water
The zest and the juice of one medium orange
1 1/2 cups of sugar
1/2 tsp. ground cloves
1/4 tsp. cinnamon

First sort the bag of cranberries to get rid of any overripe, mushy, or "bad" berries. Rinse thoroughly. Combine sugar and water in a saucepan, stirring over medium heat until the sugar is completely dissolved. Add cranberries, spices, zest, and juice. Bring heat to low, and allow to simmer. The sauce is done when the berries have popped and it has thickened. Remove from heat and allow to cool to room temperature. Transfer the sauce to a bowl and refrigerate until ready to serve.

This is awesome on anything you serve on your plate - the dressing, the turkey, or even eating it as its own side dish.

Egnimatic_Foolishness said...

You guys are slacking today.  Only 3 recipes so far?  How am I supposed to impress my future potential in-laws if you guys don't give me tons of recipes to work with?

SouthernWes said...

This is my "no I don't cook but I can make this one thing" contribution.
I take two boxes of Jiffy cornbread mix, prepare the mix for muffins then I add it chopped extra sweet corn, diced jalapenos and a dash of cinnamon and a dish of chili powder. Cook to the instructions on the side of the package - makes 24 muffins. When they are done, I brush the tops with a honey/butter (half and half) glaze. Done.

GammasWorld said...

Well this is an easy, no cooking,  throw-together-the-day-before-let-sit-overnight-recipe that was shared with me years ago and has become a favorite.    Vegetarians love it. 

Marinated Vegetable Salad:

1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil 
1 t pepper
1/2 t salt

Combine and bring to a boil ... stir until sugar is dissolved.  Set aside.  

In large bowl combine:

1 can french style green beans (drained)
1 can sweet peas (drained)
1 can corn (I like shoepeg but whole kernel works well) (drained) 
1 can red kidney beans (drained) -- optional but adds a nice texture and additional color
2 oz. jar of pimento
1 cup of chopped celery
1 green pepper chopped
1 bunch of green onions chopped

Pour marinade over veggies ... stir well.  Cover and refrigerate at least 8 hours.  Enjoy. 

I've experimented with additions with some success on some (i.e. kidney beans) and flops with others (cucumbers) but you can't go wrong with these basics.  

Just_A_Thought1218 said...

Ha! I would help you out, but I haven't mastered turning my "add a bit of this, and some of that" style of cooking into useable recipes. Sorry bruh.

Jas said...

I swiped this recipe from Ina Gartan a few years ago and its been requested ever since. 4 ingridients, 2 days marinating, and bake.
Brown Sugar/Orange Glazed Ham

1 1/2 cups of orange marmalade (18 oz jar)

1 cup of dijion Mustard

1 1/2 cups of packed brown sugar

1 10lb-15lb sliced ham

Mix the brown sugar, marmalade, and mustard until smooth.

Marinate ham for 1-2 days. Bake for 1.5 - 2hrs depending on the size of the ham. Serve.

I think Ina uses cloves in the original recipe, I've never used them and the ham still comes out delicious.

Michele said...

Here's a simple seafood casserole that I make every year that everyone loves:  (I use medium shrimp and fresh crabmeat)

3 pounds cooked fresh seafood (shrimp, scallops, oysters, clams)
1 cup cooked rice
Saute in butter:
1/2 cup chopped red pepper
1 cup sliced mushrooms
1 cup chopped celery
1/2 cup chopped Vidalia onion
3/4 cup cream
1 can Cream of mushroom soup
1 cup mayonnaise
1 Tablespoon Worcestershire sauce
White pepper (to taste)
Cook seafood, etc. in boiling water . Sautee peppers, onions, and mushrooms until tender. Toss all ingredients together and put in buttered baking dish. Cook at 375 degrees F, uncovered for 30-40 minutes or until heated through.

Jennifer said...

yummm!  *stealing this*

CaliGirlED said...

Pound Cake

Ingredients:
3 cups of cake flour (I use Swans Down)
3 cups of sugar
8 oz of whipping cream (I use the heavy)
2 sticks of AA sweetened butter
6 eggs
1/4 teaspoon of salt
1 teaspoon of vanilla flavor
1 teaspoon of lemon flavor
1 teaspoon of butter flavor

Preheat oven to 325. Melt butter over low heat, let cool. Put eggs into mixing bowl and beat thoroughly. Sift flour into mixing bowl. Add sugar, salt, whipping cream and butter. Gently blend ingredients with a spatula. Then mix into cake batter with the mixer. Add in flavors. Mix for about 2 mins. Then stir batter with a large spoon, in both directions. Batter should be extra smooth. Grease and flour bundt cake pan or use Pam's Baking Spray, distribute evenly. Pour batter into cake pan while slowly turning the pan. Slightly shake the pan in a round about motion to smooth out the batter. Let it sit for a minute.  Put cake pan in the oven and bake for about 1 to 1-1/2 hours. Stick a tooth pick in near the center. If the toothpick is almost clean when it comes out, the cake is ready. Let cool for about 25 mins before removing from the pan.

PLEASE do not put icing on this cake!

CaliGirlED said...

Lemon Cream Pie (too easy)

Ingredients:
16oz vanilla frosting
12oz whipped cream cheese
8oz Cool whip
lemon juice
graham cracker pie crust

Mix ingredients making sure they are blended well and there are no lumps. Add lemon juice according to your liking. Mixture will be thick. Place in pie crust, smooth it around. Chill in refrigerator for about an hour.

Various toppings:
Sliced almonds
Sliced fruit
Cool whip

vob editor said...

 This blog is very nice. I also make this recipe whenever i thing .. because i am so impressed by that concept.

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