cranberry ideas

Cranberry Ideas

These recipes comes from the Food Network's list of 50 Things to do with Cranberries:

Pickled Cranberries

Ingredients:

1 C water
2/3 C sugar
1/2 C white vinegar
2 T kosher salt
1/4 t rushed coriander seeds
1/4 t red pepper flakes
1 1/2 C cranberries

Instructions:

• Bring all the ingredients up to the cranberries to a boil. 
• Then pour over the cranberries. 
• Cool. 
• Chill at least 4 hours.

Cranberry-Chipotle Slaw 

Ingredients
2 T cider vinegar
2 T olive oil
2 t chopped canned chipotles in adobo sauce
2 t honey
4 C shredded cabbage
1 C grated celery root
1/2 C chopped cranberries
1/2 C chopped parsley
salt, to taste

Instructions

1. Whisk vinegar, oil, chipotles, and honey. 
2. Toss mixture with 4 C shredded red cabbage, celery root, cranberries, and parsley
3. Salt to taste

bacon wrapped brussel sprouts

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Recipe

Bacon Wrapped Brussel Sprouts Recipe

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★★★★★

5 FROM 3 REVIEWS

This two-ingredient, bacon-wrapped brussel sprouts recipe is the perfect appetizer for a delicious Thanksgiving feast. They are healthy, easy to make, and oh so tasty!

• PREP TIME:15 minutes
• COOK TIME:35 minutes
• TOTAL TIME:50 minutes

AUTHOR: Lee Hersh 

YIELD: 12 1x

Ingredients

• 12 strips of bacon
• 12 medium/large brussel sprouts
• pepper, to taste

Instructions

1. Preheat oven to 375ºF and line a baking sheetwith tin foil.
2. Then, prep brussel sprouts by washing and patting dry with a paper towel.
3. To make bacon wrapped brussel sprouts. Place a brussel sprout at the top of a piece of bacon. Roll up brussel sprout inside of bacon, using the full piece of bacon to wrap, then place on baking sheet. Season with pepper, to taste.
4. Bake at 375ºF for 30-35 minutes depending on how crispy you like your bacon.
5. To serve, insert a toothpick into each brussel sprout.

Nutrition

• Serving Size: 1/12
• Calories: 58
• Sugar: 0
• Fat: 4
• Carbohydrates: 2
• Fiber: 1
• Protein: 4

Find it online: https://fitfoodiefinds.com/bacon-wrapped-brussels-sprouts/

cauliflower pizza crust

cauliflower pizza crust

https://damndelicious.net/2016/07/13/best-cauliflower-pizza-crust/

Brined & Roasted Pork Tenderloins

Brined & Roasted Pork Tenderloins

Dijon and Honey Crusted Pork Tenderloins

By Katie Workman https://themom100.com/recipe/dijon-and-honey-crusted-pork-tenderloins/

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1/4 cup coarse Dijon mustard
• 3 tablespoons honey
• 3 cloves garlic, minced
• 2 to 3 small boneless pork tenderloins (2 1/2 to 3 pounds total)
• Kosher salt and freshly ground pepper to taste

1. If you have time, make the brine (see Note on the right side) and place the tenderloins in a container, add the brine to cover (you can also use a sturdy gallon-sized zippertop bag), and brine the tenderloins for 2 to 8 hours.

2. Mix together 1 tablespoon of the olive oil, Dijon mustard, honey, garlic, salt (if you are brining the pork, skip the salt) and pepper until well blended. Smear the pork all over with the mixture to coat; at this point you can cover the pork and refrigerate it for up to a day.

3. Preheat the oven to 375°F.  Heat a large oven proof skillet, preferably cast iron, over medium high heat, and add the remaining 2 teaspoons of olive oil.  Place the tenderloins in the hot pan (save the marinade left behind to use for roasting).  Brown for 2 minutes on all sides, turning so that the entire outside gets nicely seared, about 10 minutes in total. 

4. Transfer the pan to the oven, spoon the rest of the marinade over the tenderloins and roast until an instant-read thermometer inserted into the center of the pork loins registers 140°F degrees, which could take anywhere from 15 to 30 minutes depending on the thickness of the pork loins. Let rest for 10 to 15 minutes before slicing.

Brining Pork

In a large sized container add 1/2 cup salt, 1/4 cup brown sugar, and 2 tablespoons peppercorns. Add 1 cup of boiling or very hot water, and stir until the salt and sugar are mostly dissolved. Add another 4 or 5 cups of very cold water, maybe a few ice cubes. Place the pork chops in the brine, adding more water if necessary so that the pork is completely submerged, and refrigerate for 2 to 6 hours, but not longer or the pork may start to get mushy and too salty.

potluck potato salad

Potluck Potato Salad

This recipe is inspired from a country potato salad recipe in Susan Herrmann Loomis' Farmhouse Cookbook. I have changed up some of the details, but the basic idea remains the same: It's a hybrid between an oil & vinegar potato salad and a mayonnaise & egg potato salad with a kick of cayenne.

Ingredients:
kosher salt
4 pounds yellow baby potatoes
1/2 C extra virgin olive oil
3 T white wine vinegar
1/2 t salt
1/2 t freshly ground peppercorns
~2 C diced kalamata olives
~1/2 C diced red onion
~1/2 C diced cucumbers, skin and seeds removed
2 C mayonnaise
~1/2 t cayenne pepper
6 hard-boiled eggs
parsley for garnish

Procedure:
1. In boiling water with kosher salt, cook the potatoes until just tender, about 15 minutes
2. In a large bowl, whisk the olive oil, vinegar, salt, and pepper together.
3. Drain the potatoes and cut them into half or quarters (leaving the skin on) in several batches. Toss them with the vinaigrette until coated. It's helpful not to overtax.
4. When potatoes are cooled (and this can take awhile with such a big bowl of potatoes!), add gently mix the diced vegetables into the potato mixture.
5. Stir together mayonnaise and cayenne in small bowl, then gently coat the potato mixture with it until thoroughly incorporated.
6. I like this salad at room temperature, or it can be cooled for a few hours before serving, depending upon preference.

Serves a few dozen people and makes great lunch leftovers!

Feta-Brined Chicken (Melissa CLArk, NYtimes)

INGREDIENTS

• 4 ounces feta cheese, crumbled
• 3 ½ teaspoons kosher salt
• 1 3 1/2- to 4-pound whole chicken
• 1 to 2 tablespoons cracked black pepper, to taste
• 2 tablespoons dried Greek oregano
• 2 large lemons
• ¼ cup olive oil, more as needed
• 1 large bunch arugula or other sturdy salad greens, for serving

PREPARATION

1. The day before serving, combine 2 ounces feta, 2 teaspoons salt and 4 cups water in a blender and blend until smooth. Put chicken in an extra-large resealable plastic bag or a container large enough to submerge chicken, and cover with the feta brine. Refrigerate at least 8 hours or overnight.
2. Before cooking, remove chicken from brine and transfer to a towel-lined tray. (Discard brine.) Pat chicken dry with paper towels and allow to come to room temperature for 1 hour.
3. In a small mixing bowl, combine remaining 1 1/2 teaspoons salt, the pepper, the oregano and the zest of the lemons (about 1 tablespoon). Liberally cover chicken in herb mix and gently massage entire bird. Halve lemons and place 3 halves in cavity (save remaining half for serving). Using kitchen twine, tie legs together.
4. Heat oven to 450 degrees. Place a large ovenproof skillet over high heat. Add oil and heat until it just smokes. Place chicken, breast-side up, in pan. Transfer entire pan to oven. Cook, basting once or twice, until juices run clear when chicken is pierced with a knife, 50 to 60 minutes.
5. Remove pan from oven, then stir remaining crumbled feta into juices in pan and stir well. Let chicken rest for 10 minutes in the pan before slicing and serving on a bed of greens, with feta-laced pan juices on top, drizzled with a little lemon juice from the reserved lemon half.

Pulled pork leftovers chili

Pulled pork leftovers chili

This recipe got its inspiration from "The Weary Chef," a handle that well describes me this week! We had a load of leftover pulled pork from our wedding weekend, and this creation turned out surprisingly well.  

~4 C leftover barbecued pulled pork

2 15 oz cans black beans

3 15 oz cans minced tomatoes and 1 15 oz can tomato sauce OR 4 cans minced tomatoes

kernels from 4 cobs roasted corn, which we had in the freezer (or ~2 C plain ole frozen corn)

~2-3 T chili powder

salt & pepper, to taste

smoked paprika, to taste

chopped cilantro and/or green onions, for garnish

Mix it all together in a soup pot and heat it up for 15-20 minutes.  We made cheese quesadillas on the side, and it was fine comfort food on a snowy night.

Wedding leftovers shepherd's pie with turkey

Wedding leftovers shepherd's pie  

Dusty and I had loads of leftover turkey and mashed potatoes after our wedding. Here's how we used some of it up (there are loads of similar recipes on the internet, I've since discovered, but I was adapting from the shepherd's pie recipe in Joy of Cooking) -- although it seems inaccurate to call it shepherd's pie, which traditionally has red meat. Two out of three of our kids liked it, which I count a success, and it seemed to get better after a day or two. Also, a bonus: it only uses only one pan!

3 T light oil (grapeseed, olive, safflower)
1 medium onion
1 stalk celery
~1 cup frozen peas
1 T fresh rosemary
1 1/2 t dried thyme
3-4 C leftover turkey, chopped
~ 4 C leftover mashed potatoes (more or less depending on how thick on the potatoes you want it)
salt
pepper
2 T flour
~1 C chicken bone broth
~1 C shredded cheddar


1.  Preheat oven to 400 degrees.
2. In a large cast iron skillet, heat the oil, then sauce onto and celery until translucent. Add the peas, rosemary, and thyme and cook for another few minutes.
3. Stir in the flour to vegetable mixture.
4. Add turkey, broth, along with salt and pepper to taste. Cook until it thickens, 5-10 minutes or so.
5. Remove from heat and top with a layer of mashed potatoes, covering the meat mixture evenly.
6. Sprinkle cheddar on top.
7. Put the skillet in the oven and bake for 20-25 minutes, until potatoes become fluffy, then broil for another few minutes until the top becomes golden brown.