Fluffer Football Fowl

Maple-Mustard Chicken Thighs

 The touch of autumn, and the beautiful shades the leaves are turning, caused slave to think of Maple Syrup. It was as good of an excuse as any! So I wondered if a tasty glaze could develop with the addition of some Yellow mustard and a touch of garlic. Well this football season baked chicken dish just seemed to sail right between the goalposts!

See, we can use some sports analogies at times when necessary! Besides with this weather we don't mind cranking up the oven!

 

Ingredients

6 medium bone-in chicken thighs (about 2 pounds) 5.3 oz Plain no-fat Greek style yogurt - I know its strange but its metric!
4 tablespoons Yellow mustard

3 tablespoons maple syrup

1 teaspoon garlic powder
1 tablespoon low sodium Teriyaki sauce
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Directions

Preheat oven to 375 degrees F. Line with foil and spray a glass baking dish that will just hold all six pieces.

Usually slave preaches that chicken should be either brined or marinaded in buttermilk for at least 4 hours (you really should). However sometimes you just don't have the time, so...

Rinse chicken (ALWAYS!) and pat dry.

Combine the rest of the ingredients: mustard, garlic, marjoram and maple syrup in a small bowl. Spread about 1½ tablespoons mustard mixture evenly on underside of each chicken thigh, then arrange them skin side up in dish.

                                             Just smear it around with your fingers

Pour remaining saucer over and spread to cover as much as possible. This will form a “crust”

Bake for 45 to 50 minutes, or until mustard mixture has formed a nice crust and is slightly hardened, and juices run clear when the chicken is pierced.

Slave paired this with a simple to fix corn on the cob and a frozen stir-fry, both done in the microwave!

Not only is this quick meal fantastic tasting but it is also easy to clean up afterwords!

Note: buying the chicken thighs bone in and with skin on (which you can just as easily remove if you wish) is much cheaper and saves nearly half the cost. These two frozen vegetables were found on sale for $1 each. When you find that buy several, they keep frozen and many times will taste more fresh than trying to buy them out of season in the produce aisle.

Now then slave thinks a nice roast – stew in the crock pot and it will be able to alternate these left overs to fill most of a week with minor variations.

Serving my Master and Owner: Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil,

comfort and please,

to nurture, assist, and sustain …..I cook!

Two-Ingredient Pumpkin Cake with Apple Cider Glaze

Easy to fix low fat (no eggs – no oil) holiday desert. Great for pot lucks.

 

slave ran across this interesting recipe for a 2 ingredient Pumpkin Cake. Recipes like this always catch my eye looking for the best taste with the minimum amount of expertise required.

So Now slave finds itself baking this at 4 AM on 31st of Oct to take with me when I meet up with friends latter tonight.
 

It really is as easy as it looks!

For the Cake:
1 Yellow Cake Mix (had a box of pineapple cake so that was used.)
1 15 ounce can of pumpkin puree

(NOTE the difference- this is NOT the pie mix can of pumpkin)
 

For the Glaze:
1-1/2 cups powdered sugar
3 Tablespoons apple cider
3/4 teaspoon pumpkin pie spice
Pre heat oven to 350 Using a glass baking pan 7x11x2 butter the insides. No need to flour it.

                Batter will be thick and dry!

Dump the boxed cake mix and pumpkin puree into a large mixer bowl. Using a stand mixer beat until well incorporated. The batter will be very thick, slave fussed that it was too thick and added ¼ cup pineapple juice.You can see that this was not necessary and most likely caused the cake to pull apart.

Bake at 350 degrees for 28 minutes or until a toothpick inserted in the center comes out clean. Do not over-bake.

Let cool for 5-10 minutes in the pan, then flip onto a platter.

Make the glaze while you're waiting.
Mix the pumpkin pie spice into the powdered sugar with a whisk.

Add the apple cider 1 tablespoon at a time, mixing well each time.

Glaze should be thick but pourable. Add more sugar or cider if needed. Pour over the cake while still warm.

Serve warm or room temperature.

TIP: Since I was going to be driving this into Saint Louis much latter in the day, I wanted to cover with foil. However I didn't want it to get mashed down into the glaze. So slave sets out a couple of boxes about the total size and shape of the cake. Then folds the foil together and forms it over the boxes.

Now when the time comes to cover the cake the foil is already formed so that it is above the cake and glaze. Just be careful molding the sides around the platter or plate under the cake.

Its not perfect, but then what is?

Hope you enjoy this easy to fix low fat (no eggs – no oil) holiday desert. Great for pot lucks.

TIP: Double recipe for glaze and have extra in a sealed jar to spoon on cake when serving.

Serving my Master Indy

socialslave

To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!

Party Drinks Calculator

Your slave's Party Drinks Guide

Offering only wine and beer is just fine for any host today!

You will need to get:

White Wine

Red Wine

You know your friends: are they mostly “White Wine”ers? Buy more of that.

Beer:

slave suggests that ¾ of the beer that you get is of a “lite” variety – everyone’s on a diet!

===============

Mixers:

Soda: Regular & Diet: also Lemon–lime in regular & diet.

Plain Bottled water: - Don't need to buy “mineral” water, if someone is so fussy that they require one of these, they can bring it themselves. 

 

Juices, Lemonade, Iced Tea, Coffee

==============+

How much are they going to drink?
Well you know them better than I however: Plan on 1 beverage per guest per hour, Then buy about 50 % more!
Remember, you don’t want to send anyone out into the streets drunk!
Ask your store if you can return unopened liquor! It shouldn't make much difference with soda but with wine and beer it can get expensive.

Assumption on consumptions:

This is what professionals use for their calculations:

-- Beer: Estimate that guests will drink a bottle every half hour of the party.
-- Wine: One bottle of wine provides five glasses, depending on how your pour. During a party, plan ½ bottle for every guest.
-- Nonalcoholic beverages: Assume guests will drink two in the first hour and one for each additional hour of the party. If the weather is warm, expect guests to drink a bit more.
Remember, not every guest will want to drink every option – you hope!
===================== 

Buy ice. This is easy math: 2 lbs per person.
Fill ice coolers to set near the bar. Be sure to keep ice for glasses separate from ice used to chill bottles and cans. 
 
Buy or rent glasses. You don't want to run out of these! Start with estimating that everybody will use 3 a piece. Those pesky people will insist on changing what they drink and when.
Suggestion: buy red plastic cups and have magic markers handy for guests to write names on their own cup – cuts down waste.
(They will still use more than one!)

"serving" Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil,

comfort and please,

to nurture, assist, and sustain 

…..I cook!

 

A Party Introduction

A Party Introduction

Master mentioned that He would like to invite a few friends over for a get together on Halloween. This put slave into high gear with planning food.

Wanted to post this over the weekend so that You could prepare. As you know I am not a Master, I don't expect you to follow every word I post, just take some ideas, play with them and produce your own spook-tacular party! 

 

How much to fix?

According to Better Dungeons and Torture Gardens: here is a handy Appetizer Calculator: Kinky tend to be hardy eating folk!

Chicken wing numbers:

• One serving = 4 wings
• Party of 12 = 2 pounds

Dips and spreads numbers:

• One serving = 2 tablespoons
• Party of 12 = 3 cups

Cocktail meat Hors d'Oeuvres numbers:

• One serving = 4 rye squares or crackers
• Party of 12 = 1 pound

Party mix numbers:

• One serving = 2 ounce
• Party of 12 = 1 pound

If a meal is planned shortly after serving the appetizers, allow four to five appetizers per guest. If a late meal is planned, allow six to seven appetizers per guest. If no meal follows, allow eight to nine appetizers per guest.

General Party treats:

Two home made dips – (made ahead of time)

Caramelized Onion

Blue Cheese

Three styles of easy to assemble beef Hors d'Oeuvres on party rye squares ready for quick oven warming and serving.

Original Chex mix. Often forgotten but still the best! Give them a touch of vintage great taste.

Special Halloween Treats:

A second style of party snack mix (prepared ahead of time and quickly warmed in the oven) Chex® Pumpkin Pie Crunch

Hot Dog Mummies!

Pièce de résistance Tray

Sweetboy or Nastyboy Wings! (Again made ahead of time and last minute warmed in oven.) If during tonight’s danse macabe you should forfeit your life will you be needing Sweetboy or Nastyboy wings?

This is a specially designed platter and set of wings that will be the talk of your party!

A Yin & Yang display of sweet style wings balanced with spicy style wings. For when You feel like being a sweet boy or being a nasty boy!

Also suggested:

Bags of brand name non flavored potato chips and corn chips

a selection of light and sharp cheese

Tray of crudites (celery – carrots – cauliflower florets)

Seedless red grapes!

Sodas, mixers, favorite wine and beers

Just tell Your guests that it is "BYO Boos"

Ho Made Onion Dip

Ho Made Onion Dip

2 teaspoons olive oil
1 medium onion, sliced very thin

1 scallion minced
3 cloves of Garlic, minced

green onions (just the light green and white parts), thinly sliced, greens and whites separated 1 teaspoon paprika

1 teaspoon sugar

3 slices crisp bacon

1 ¼ cups nonfat Greek style yogurt nonfat plain (2 5ozpkgs) 3 Tbs light mayonnaise
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper1 teaspoon low sodium Worcestershire sauce

Suggested you double this and in the second one mix in ½ Cup Crumbled Blue cheese
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Make dip:

In a large saute pan, heat the butter over medium-LOW heat. Add the onions and saute, sprinkle in paprika and sugar, stirring occasionally, for 15 to 20 minutes, or until golden brown and caramelized. Add the shallots and saute for another 8 to 10 more minutes, until the onions and shallots are dark brown. Add the garlic and saute for additional 2 minutes.

NOTE: Watch the heat and stir, You want them to caramelize NOT BURN!

Remove from the heat and let cool for 5 minutes,

chop up slices of bacon and process with onions in blender for a couple of bursts just to smooth out.

Combine mixture with Greek-style yogurt, mayonnaise, onion powder, garlic powder, salt, pepper and the onion greens.

Drop in the Worcestershire sauce and a pinch of sugar, stir well to incorporate.

Seal & Chill 24 to 48 hours to let flavors meld. THIS IS KEY!
This recipe for Onion Dip is fantastic. Whatever you do,

double the batch because one will not be enough!

This is also delicious as a spread on bread as a substitute for mayo or mustard with your favorite sandwich meat or poultry.

Also wonderful on a baked potato or steamed vegetables.

You will notice that there is not a bunch of pictures in this post. While most of these recipes I have carefully worked out, often it was without a camera handy.

An exception is this next one:

Hot Dog Mummies

I have never made these, however I have lost count of the “pigs in blankets” I have been forced to prepare and really this is not that much different!

Hot Dog Mummies

Ingredients

One 16-ounce package bun-size kosher hot dogs (8 hot dogs), cut each down the middle then in half.
1Pkg croissant rolls
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
barbecue sauce or cocktail sauce and cheese sauce for dipping sauce.
Directions

Combine the salt, garlic powder and pepper in a small bowl.
Un-roll the croissant dough onto a piece of wax paper.

With a pizza cutter, cut into ¼ inch strips.

Wrap each hot dog piece with the strip, stretching just a bit as you go. Leave part of one end peaking out like a mummy's face. If you want to be artistic press the strips kinda flat so they look like mummy bandages. Sprinkle with seasoning mixture. Gives it a bit of an old dirty look. Place face up on a plate and cover with plastic wrap until party time.

Then put on baking pan. You can also dot ketchup on each with a toothpick if ambitious.

Bake for 11 to 13 minutes or just until bandages start to turn brown. Serve with a tiny dish of cocktail sauce and one of cheese sauce.

Note you can do this with strips of phyllo dough if you are used to handling them, but this is way easier!

party meat treats

party meat treats This is an old favorite I've never written out.

Meat treats

2 pkgs party rye squares “loafs”

1 lbs ground beef

½ lbs lean sausage

Yellow onion

Mushrooms

----Bar B Cue sauce & pizza sauce

Cheeses:

cheddar

Provel

American

Brown ground beef, ½ pkg sausage and cut up onion. divide into thirds.

1/3 simmers with small portion of pickle relish and 2 Tbs of yellow mustard.

1/3 simmers in Bar B Que sauce.

1/3 simmers with mushrooms cut in tiny pieces in Pizza sauce.

When almost time to serve, arrange rye squares on cooking sheet.

Top each with alternation spoonfuls of meats

Then

put American cheese on mustard ones

put cheddar on Bar B Que ones

put provel on pizza ones

Pace in oven until cheeses have melted

Arrange on platter.

Do one tray at a time