I have been avoiding the grocery store. I normally love grocery shopping but I just haven’t felt like going lately. So that means we’re eating some interesting combinations these days. The other night I put a can of diced tomatoes in the blender with some Italian seasoning and called it pizza sauce. It went on tortillas with kielbasa and Parmesan. (My kids loved it. Weirdos.)
I have been wanting to try this chicken recipe for awhile now but was worried the kids would hate it. The dwindling pantry stash, though, finally forced me to give it a try.
I know it sounds weird. Dried cranberries on chicken? With mustard?! But I swear it’s amazing. My pickiest kid went back for seconds and thirds! The spice of the mustard really cuts through the sweetness of the cranberries and vice versa. It all just works together perfectly!
(I had PB&J on a tortilla last night. Guess who’s going to buy groceries real soon.)
1 pound boneless, skinless chicken breasts, sliced into strips
Salt and pepper
1 tablespoon butter
1 tablespoon oil
⅔ cup dry white wine
⅔ cup chicken broth
3 tablespoons Dijon mustard
1½ teaspoons cornstarch
1½ tablespoons water
½ cup dried cranberries
¼ cup sliced green onions
Heat butter and oil in a large skillet over medium-high heat. Season both sides of the chicken strips with salt and pepper. Add the chicken to the hot butter and oil; cook about 2 minutes on each side, or until chicken is golden brown on each side and cooked through. Remove to a platter; keep warm.
Add wine to the hot skillet, stir to scrape up the browned bits on the bottom of the pan. Allow the wine to boil until it’s reduced by about half. Add chicken broth and mustard to the skillet and whisk to combine.
In a small bowl, whisk cornstarch and water; stir into skillet. Add dried cranberries. Boil 1 to 2 minutes or until sauce thickens.
To serve, spoon sauce over the cooked chicken and top with green onions.
These might just be my favorite cookies ever. I made them a couple Christmases back and have thought about them frequently ever since. They’re a light and delicious sugar cookies with dried cranberries and tons of orange zest. They’re also rolled in a mixture of sugar and orange zest which is what makes them so good. The sugar make them a little crunchy on the outside but they say so soft on the inside. Good stuff.
They’re also super simple. My 2 year old and I did made the dough and baked them off in probably 30 minutes, and if you have kids you know everything takes longer with them helping.
Using an electric mixer, mix butter and 1 cup sugar until light and fluffy. Add egg.
In a separate bowl, combine flour, baking powder, and baking soda. Add to butter mixture and mix until just combined. Fold in cranberries and 1 tablespoon orange zest. Chill dough while you make orange sugar.
Combine ½ cup sugar and 1 tablespoon orange zest. Use your fingers to rub the 2 together until everything is combined and mixture is fragrant.
Shape dough into 1 inch balls and roll in orange sugar. Place on baking sheet and flatten slightly.
Bake 10 â€“ 13 minutes or until lightly golden. Cool on wire racks.
I know, I know… more cranberries. I just can’t help myself though! The combination of pears and cranberries was too good to pass up.
The pie was very simple and would be perfect on any holiday dessert buffet. The oatmeal streusel topping is a nice change from a double crust fruit pie. The brown sugar and ginger (I know, I hate ginger but a little powdered ginger doesn’t bother me too much) in the topping was a perfect match with the pears and cranberries.
One thing though, if I was to make this again, I’d cook the pears with the cranberries. They were a little too crunchy for me but it could’ve been that my pears just weren’t ripe enough. Also, I used fresh cranberries in the pie but I’m sure dried would be fine. I would just use more water and less sugar.
6 peeled Anjou pears, cored and cut into ¼-inch-thick slices (about 3 pounds)
¼ cup all-purpose flour
⅓ cup packed brown sugar
½ teaspoon ground ginger
your favorite single pie crust recipe (or a refrigerated one!)
For the streusel:
⅓ cup all-purpose flour
2 tablespoons unsalted butter, melted
2 tablespoons apple juice
1 cup old-fashioned oats
⅓ cup packed brown sugar
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon salt
Position oven rack to lowest third of oven. Preheat oven to 400F.
To prepare pie, combine ½ cup water and granulated sugar in a small saucepan over medium-high heat; bring to a boil. Add cranberries; return to a boil, stirring until sugar dissolves. Reduce heat to low, and simmer 10 minutes or until liquid is reduced to 2 tablespoons. Remove from heat; cool.
Combine lemon juice and pears in a large bowl; toss. Weigh or lightly spoon ¼ cup flour into a dry measuring cup; level with a knife. Combine ¼ cup flour and ⅓ cup brown sugar. Add flour mixture to pear mixture; toss to coat. Stir in cranberry mixture.
Fit pie crust into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Spoon pear mixture into prepared crust.
To prepare streusel, weigh or lightly spoon ⅓ cup flour into a dry measuring cup; level with a knife. Combine butter and apple juice in a bowl, stirring well. Add flour, oats, and remaining ingredients; toss. Sprinkle oat mixture over pear mixture. Cover pie loosely with foil; place pie plate on a baking sheet. Bake, covered, in the lower third of oven at 400F for 1 hour. Uncover; bake 15 minutes or until browned. Cool on a wire rack 1 hour.
Mmm, I love the combination of white chocolate and cranberry. Something about the tart cranberries and the smooth sweet white chocolate just gets me every time.
These cookies combine the two perfectly and the addition of oatmeal makes them feel almost healthy. Kind of like a breakfast cookie instead of a dessert cookie. My little man loved them and tore through the batch faster than any other cookie I’ve made. This one is definitely on my “make again next year” list.
Day 3 of my 25 Days of Holiday Goodies and already one the 2nd cranberry recipe! You’ll have to forgive me, this is the first time I’ve ever worked with fresh cranberries and I’ve found out that I really love them! So much so that I have 3 bags in my freezer waiting for inspiration to strike!
This cake stuck out to me because I love cake rolls. Love them but I find them to be super heavy since they’re usually stuffed with some cream cheese mixture. This one has an amazing cranberry and apple mixture inside (double that and have it in your morning oatmeal, it’s killer!) and then a cinnamon whipped cream on the outside (double that and eat it with a spoon! All the cool kids do it!). Oh lord ya’ll, it’s probably the best cake I’ve ever made. Even my husband, who is definitely not a fan of fresh cranberries, loved it. He had 2 pieces as soon as he spotted it!
One thing, as you can probably tell in the picture blow, I didn’t have enough batter to fill up the cake pan that the recipe called for so the corners were a little burnt and thin. I’ve made the changes to the recipe so that it doesn’t happen to you. Also, the batter is very thin. I doubted it was going to work but for some reason, it did.
Don’t be scared of the cake roll, it looks more intimidating that it is!
Coat a 9 x 13 inch jelly roll pan with cooking spray. Line bottom of pan with parchment paper. Coat parchment paper with cooking spray. Set aside.
Combine chopped apple, cranberries, ¼ cup sugar, water, apple juice, cinnamon, and nutmeg in a medium saucepan. Cook over medium heat about 10 minutes or until cranberry skins pop and liquid is absorbed, stirring occasionally. Cool completely.
Combine flour, baking powder, and salt. Beat eggs in a large mixing bowl at high speed with an electric mixer 2 minutes. Gradually add ¾ cup sugar, beating 5 minutes or until thick and pale. Stir in ⅓ cup water and 1 teaspoon vanilla. Gradually fold flour mixture and ground walnuts into egg mixture with a wire whisk. Spread batter evenly into prepared pan.
Bake at 375 for 12 minutes or until cake springs back when lightly touched in the center.
Sift 3 tablespoons powdered sugar in a 15 x 10 inch cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto towel. Peel off parchment paper. Starting at narrow end, roll up cake and towel together; place seam side down on a wire rack to cool.
Unroll cake; spread with cranberry mixture. Reroll cake without towel; place seam side down on a serving plate.
Beat whipping cream, ½ cup powdered sugar, ½ teaspoon cinnamon, and 1 teaspoon vanilla at high speed until stiff peaks form. Spread mixture over cake. Loosely cover and chill or partially freeze cake before serving. Garnish as desired.