Wednesday, November 26, 2014

Peach Salsa Chicken

Usually the night before Thanksgiving is a night to start preparations for the next day and you need an easy dinner to make.  This chicken is so easy to make that you can still work on cranberries or a salad as you make it.  It has lots of flavor and the chicken is moist...perfect combo.






Peach Salsa Chicken

2-4 chicken breasts
2 tbsp extra virgin olive oil
salt and freshly ground black pepper
1 cup of your favorite peach salsa

Brown the chicken breasts in extra virgin olive oil.  Season with freshly ground pepper and salt (the amount depends on how salty your favorite salsa is).

Place in a baking dish and cover with one cup of salsa.  Bake at 325°F for 20 minutes. 

Tuesday, November 25, 2014

Cranberry Chambord Ice Cream

Everyone needs a holiday ice cream and what better for Thanksgiving than a cranberry ice cream.  I added the Chambord for fun but you can leave it out if you are serving children or someone that prefers not to have alcohol.  





Cranberry Chambord Ice Cream

12 oz fresh cranberries
1/4 cup water

Rinse and sort the cranberries and then place in a large saucepan with the water.  Cook over medium heat until the berries pop...approximately 15 minutes.

Allow to cool before running through a food mill and returning to the saucepan.

Add in with cranberry sauce ~

1 cup sugar
2 cups whipping cream
3/4 cup milk

Stir over low heat until the sugar dissolves.  Remove from heat, cool and place in the refrigerator for a couple hours.  When chilled, add in 2 tbsp Chambord (optional) and place in ice cream maker and run per manufacturer's directions.


Monday, November 24, 2014

Pumpkin Bread

I managed to escape making pumpkin anything so far this fall.  The marketplace seems to be filled with pumpkin spice coffees, teas, everything.  I went back to my roots and made this simple but moist bread.





Pumpkin Bread

1/3 cup shortening
1 cup sugar
1 cup pumpkin
2 large eggs
1 1/2 cups flour
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
1 tsp baking soda
1/2 tsp salt
1/2 cup raisins

Cream together shortening and sugar.  Add in pumpkin and eggs.  Add in the dry ingredients.  Fold in raisins.  Place in a greased bread pan.  Bake for 1 hour at 375°.

Sunday, November 23, 2014

Orange Ricotta Waffles

I opted for waffles instead of pancakes to use with my cranberry syrup.  Maybe I just like the way the syrup pools in the little pockets or it could be that I didn't feel like my pancake flipping technique wasn't going to make pretty cakes this morning.  It turned out delicious so that's what matters, right?






Orange Ricotta Waffles

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

2 tbsp sugar
1 tsp orange zest
2 large eggs, separated
3 tbsp butter, melted and cooled
1/4 cup orange juice

1/2 cup ricotta
3/4 cup milk

Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter, ricotta, orange juice into dry ingredients.  Gently fold in the egg whites.

Bake per your waffle makers instructions.

Makes 6 waffles

Thursday, November 20, 2014

Cranberry Pear Sauce

I started playing with recipes for Thanksgiving a little early for some of the sides this year and as you might have noticed, cranberries has been the star of quite a few now.   I've mixed cranberries with applies before and orange juice so I wanted to try something a little bit different and decided on pears.  The mellow flavor of the pears works well with the slight tartness of the cranberries.







Cranberry Pear Sauce

12 oz fresh cranberries
3/4 cup cranberry juice
3/4 cup white sugar
1/4 cup dark brown sugar
1/2 tsp sea salt
1 cup pears, diced


Put cranberries, juice, sugars and salt in a medium saucepan.  Set at a medium heat and bring to a boil.  Stir occasionally and wait until the berries pop, approximately 10-15 minutes.  Remove from heat and stir in the pears.  Gently pour into your serving dish and allow to cool.  Cover with plastic wrap and refrigerate until ready to use.

Tuesday, November 18, 2014

Cranberry Syrup

I do enjoy cranberries in all forms.  I was tempted to use fresh cranberries to make this syrup but opted for a more traditional clear syrup this time for pancakes and waffles.  This is a wonderful start for your holiday breakfast plans.  I'm going to make orange ricotta pancakes to go with mine but a nice cinnamon pancake or waffle will also be pretty tasty.







Cranberry Syrup

2 cups cranberry juice
1 cup sugar
1/2 cup light corn syrup
1/2 tsp salt
2 tbsp cornstarch

Mix the cornstarch with 1/2 cup of the cranberry juice.  Add to the remainder of the juice, sugar, corn syrup and salt in a large saucepan.  Thicken over a low heat, stirring frequently.

Sunday, November 16, 2014

Cranberry Ketchup

It's cranberry season and I've stocked up for the coming months.  Has anyone else noticed that the berries seem smaller this year?  I decided my first cranberry recipe would be a ketchup.  I really enjoyed the blackberry ketchup that I made this summer and wanted to try it with these tart, little berries.







Cranberry Ketchup

1 bag (12 oz) cranberries, rinsed and sorted
1/4 cup apple cider vinegar
1/4 cup water
1/4 cup onions, minced1/2 cup dark brown sugar
3 tbsp honey1/2 tsp sea salt
1/4 tsp ancho chili pepper
1/2 tsp cinnamon
Mix the cranberries, onions, vinegar and water in a large saucepan.  Bring to a boil and cook until the berries pop.  Remove berries from pan and run through a food mill.  Return strained mixture to the pan, add spices, dark brown sugar and honey and simmer until it thickens to a consistency that you like.