The holidays are approaching quicker than ever, and to start them off is Thanksgiving. This wonderful holiday is a celebration of family and giving thanks for what we’re all blessed with. One of the most important parts of that is the food! Thanksgiving food is especially auspicious, and Chef William from Make It Zesty has provided his three best recipes.
Baked Chicken with Mofongo Stuffing
This dish is sure to be a hit at your holiday table! Chicken is marinated in aromatic spices and then roasted to perfection. Uniquely, the stuffing is made from plantains, unlike the usual bread stuffing that is traditional at a Thanksgiving table. “Some people don’t necessarily like bread, especially for Thanksgiving bread stuffing,” said Chef William. “Typically when I’m generating recipes, I think of substitutes that people can eat and use differently.” Here is the recipe for Baked Chicken with Mofongo Stuffing.
Ingredients for Chicken:
1 young chicken
1 tbsp rosemary
1 tbsp of thyme
2 tbsp onion powder
1½ tbsp garlic powder
1 tbsp homemade adobo: (1 tsp turmeric powder, 1 tsp oregano, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp sea salt)
1 tbsp creole seasoning
1 tsp black pepper
1 tbsp paprika
1 lemon (optional)
Ingredients for Stuffing:
3 green plantains
2 strips of turkey bacon or mushrooms
1 bell pepper or scotch bonnet (hot)
2 garlic cloves grated
2 – 3 tbsp of homemade adobo: 1 tsp turmeric powder, 1 tsp oregano, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp sea salt)
Water
Instructions for Chicken:
Clean your chicken, remove the giblets, and pat it dry. Place the bird in a pan.
Add spices to a bowl with oil and combine together.
Generously rub the spice mixture onto the chicken. Flip the bird over, and do the same on the other side.
Spread half of the mixture underneath the skin of the back side of the chicken.
Wrap the chicken in plastic wrap and refrigerate overnight.
Preheat oven to 425F.
Cook the chicken uncovered to allow the skin to crisp and roast for 40 minutes.
Serve with stuffing.
Instructions for Stuffing:
Pour water into a large pot. Add in the bouillon cubes and bring to a boil.
Peel your plantains by cutting off the ends of the plantain and removing the skin.
Cut the peeled plantains into 1-inch chunks.
Drop the plantain chunks into the water/bouillon mixture. Cover and bring to a boil.
While the plantains boil, heat up a medium-sized frying pan on medium-low. Chop the mushroom into bits and toss them into the pan.
Cook the mushrooms low and slow, until they’re brown. If using bacon, do the same, but cook it until it’s crispy and all the fat is cooked. Drain the mushrooms/bacon and set it aside.
The plantains are done when a knife slides easily into it. You’ll notice they turn golden yellow in color.
Scoop the cooked plantain into a large bowl and pour in ½ cup of cooking liquid, along with the garlic powder, grated garlic, and a good sprinkle of Adobo.
Use a potato masher to mash the mixture together.
Toss in the mushrooms/bacon and mix again. Test to see if it needs some more Adobo.
Serve as Thanksgiving stuffing, by scooping it into the cavity of the chicken once it’s done cooking. You can also serve it on the side.
Pumpkin Spiced Pudding
A Thanksgiving meal must have a dessert, and this pumpkin spiced pudding should be a family favorite. This recipe can be made using both coconut milk or regular milk, though Chef William likes to keep it healthier with the coconut milk option. “I typically don’t use milk a lot. So I look for alternatives,” he said. Here is the recipe for Pumpkin Spiced Pudding.
Ingredients for Pumpkin Spiced Pudding:
6 tbsp coconut Sugar
2 tbsp cornstarch
1 – ¾ cups milk, or coconut milk
1 large egg
1 cup of canned unsweetened pumpkin
1 tsp vanilla extract
1 tsp coriander
1 tsp pumpkin spice seasoning
Ingredients for Garnish:
Instructions for Pumpkin Spiced Pudding:
Combine 6 tbsp sugar and 2 tbsp cornstarch in a medium saucepan over medium heat.
Combine milk and egg, stirring well with a whisk.
Gradually add milk mixture to the sugar mixture, stirring constantly, and bring to a boil.
Cook for 1 minute, stirring constantly.
Remove from heat.
Combine pumpkin, vanilla extract, and pumpkin spice in a bowl.
Stir until well incorporated.
Slowly add pumpkin mixture to milk mixture, whisking constantly.
Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil).
Divide pudding evenly among 4 dessert bowls, and cover the surface of the pudding with plastic wrap to prevent it from forming a skin over the top.
Chill until ready to serve.
Top with whipped cream, toasted walnuts, and fresh nutmeg.
Organic Masa Harina Flour Tortillas Infused with Ripe Plantains and Ground Beef
This dish offers a unique twist on holiday classics, with a combination of sweetness from the plantains and savoriness from the meat and vegetables. “It’s pretty easy and pretty nutritious,” Chef William said. “It uses a lot of fresh ingredients.” Here is the recipe for Organic Masa Harina Flour Tortillas Infused with Ripe Plantains and Ground Beef.
Ingredients:
1 cup of organic masa harina flour
2 ripe yellow plantains
½ pound ground beef
2 small red peppers, diced
2 small green peppers, diced
½ cup chopped tomatoes
1 tsp curry powder
1 shallot, finely chopped
½ tsp garlic powder
1 tsp dried parsley
Salt and pepper to taste
Cayenne pepper (for added heat)
Instructions:
Peel the ripe plantains and mash them in a mixing bowl. Ensure they are well mashed and relatively smooth.
In a separate mixing bowl, combine the organic masa harina flour with about ½ cup of water.
Mix until flour mixture forms a soft, pliable dough. Adjust the water or masa harina as needed.
Mix the mashed plantains into the masa harina dough.
Divide the dough into small, golf ball-sized portions and roll them into balls.
Place a ball of dough between two pieces of plastic wrap and press it into a tortilla shape using a tortilla press or the bottom of a heavy pan.
Heat a non-stick skillet over medium heat. Carefully place the tortilla in the hot skillet and cook for about 1-2 minutes on each side, or until they start to brown and puff up.
Repeat this process for each tortilla, keeping them warm in a clean kitchen towel.
In a separate skillet, brown the ground beef over medium heat.
Add the finely chopped shallot, diced red and green peppers, and chopped tomatoes.
Cook until the beef is fully cooked and the vegetables are tender.
Add curry powder, garlic powder, bay leaf, salt, and pepper to the beef and vegetable mixture.
Stir well to incorporate the flavors.
Add cayenne pepper to your taste.
Place a spoonful of the ground beef mixture onto each plantain-infused tortilla. Sprinkle some dried parsley for added flavor (optional).
We hope these delicious Thanksgiving recipes will make your holiday that much more joyful and delightful! Share with us your favorite holiday recipes below!
XOXO,
Your Fashion Bestie
