A Birthday / Thanksgiving Feast

As you all can probably imagine, I am in heaven this week...

I have had an excuse to cook or bake EVERYDAY this past week.  On Monday, I made the yeast rolls for Thanksgiving.  On Tuesday, I made Angel Food Cake for my mom's birthday (Happy Birthday, Mom!).

Angel Food Cake is way more difficult than I thought it would be, though.  My egg whites got so huge that they overflowed in my bowl.  And, then, you have to hang it upside down for an hour after baking.  Now, if that isn't scary, I don't know what is...

Last night, I made a vegan version apple tarte tatin for my birthday.  I went on pure improvisation, which makes me a little nervous.

And today, I get to make the entire Thanksgiving meal.  My mom is actually pretty mad at me because today is my birthday, and I refuse to let her or anyone else help me in the kitchen.  Apparently, you are not supposed to make your own birthday dinner....

But, I don't usually follow the rules.

On the menu today:
- Yogurt-marinated roasted chicken
- Pan fried green beans
- Twice baked potatoes
- Glazed carrots
- Whole wheat yeast rolls
- Vegan apple tarte tatin

I am really excited about getting to make it ALL... Hopefully, it will keep us full for a shopping-filled day tomorrow. Bring on Black Friday.

Happy Thanksgiving to all!

Yogurt-Marinated Roasted Chicken
adapted from Fine Cooking
serves 4 - 6

4 lb. chicken
2 cups non-fat yogurt
3 cloves garlic, chopped
1/3 cup flat leaf parsley, chopped
1/4 cup rosemary, chopped
1/2 onion chopped
1 tsp finely grated lemon zest
Salt and pepper

In a large ziploc bag, mix yogurt, garlic, parsley, rosemary, onion, and lemon zest.

Remove backbone of chicken, break breastbone, and place chicken in marinade bag.  Place in large bowl and leave in refrigerator overnight.

Preheat oven to 450.  Remove chicken from bag and put it skin-side-up in a broiler pan.

Season with salt and pepper.  Roast chicken, uncovered for 45 - 50 minutes (thermometer in thigh should read 170).

Transfer to a cutting board, tent with foil, rest for 10 minutes before carving.