Friendsgiving 2018

Bourbon Chocolate Pecan Pie

My oh My Bourbon Chocolate Pecan Pie… I may or may not have added too much chocolate (is that really even a thing?). The only complaint I had about this pie was that, according to my dead friend Joey, there wasn’t anything in the filling to make it thick. So basically it was a soup pie after cutting it with some browned pecans on top. I’m not complaining though because it was absolutely delicious. Next time I make this I’ll do some research on something I can add into the filling mix to make it set more.

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Chorizo Stuffed Turkey Breast with Mexican Grits

Alas, our second Thanksgiving dinner was again a Friendsgiving with my book club homies.

Since most people these days are going to multiple Thanksgiving gatherings (I have four total!) I decided to make something a little different than just plain turkey - I saw this recipe and new it had to be! Chorizo Stuffed Turkey and it was amazing as I'm sure you can imagine. 

Since I had some troubles finding de-boned turkey breast, I ended up buying two small ones and doubling the recipe. Unfortunately, this was twice as much as I needed (how was I supposed to know that?), but fortunately it was so delicious I don’t mind eating the leftovers. I had a lot of trouble with the “stuffing” part. I wasn’t strong enough to get the turkey to be thinner - I learned this after the first breast attempt - so I ended up just cutting a slit in the middle and literally stuffing it with the sausage.

I also didn’t use all the sausage because it didn’t fit too well, but it was perfect as a side or topping for those who wanted just a little more sausage on their turkey.

I was pleased with myself when I cut into it because it was cooked perfectly. It was so juicy and delicious! I would definitely make this again. The mexican grits that it came with were a perfect combo for the turkey. I’ve actually never had grits before, but the green chilies and the cheese really made it delicious! Double thumbs up on this recipe.

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Wheat Yeast Rolls
​-by Joey

I was excited to make these rolls, because I love experimenting and trying new bread recipes. One of the most important things I have learned in making homemade bread, is that the temperature of the liquid that you add the yeast to is critical to the success for having the dough rise. Ideally it should be no more than 115 degrees Fahrenheit and no less than 100 degrees Fahrenheit. With using whole wheat flour, I found that I had to knead the dough for longer in order to reach the desired elasticity (over 10 minutes). I would definitely make this recipe again, because it yielded a flavorful roll that was fairly easy to make!

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Bistro Mac n Cheese
​-by Erica

This mac and Cheese is DELICIOUS! I love the addition of Gorgonzola cheese - it makes it super tangy.

There was a lot of stirring in this recipe, my arm did get a work out. Because of the craziness the day of friends-giving, I had to make this mac and cheese the night before. The dish did SUPER WELL on the re-heat. I always prefer to make it day of, but it just wasn’t meant to be for this one!

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Another fun and delicious Friendsgiving (a.k.a November Book Club) is in the books. Thank you to Joey and Erica for always being well and able to help me knock off these recipes in the coobook! Only like 500 more to go! Happy Thanksgiving to everyone reading. *Gobble Gobble*