I love meals that can be assembled quickly and then slowly cook away in the oven. This Cranberry Pecan Chicken recipe is one of those easy dishes. A good friend of mine made it for a dinner party and I was so impressed with the combination of the sweet and savory flavor of the dish. Turns out it can be assembled in about 5 minutes, but still looks quite impressive when complete.
Cranberry Pecan Chicken
3-4 chicken breasts
1 can whole cranberry sauce
1 packet onion soup mix
1 cup chopped pecans
1 cup french or Catalina dressing
Preheat oven to 350 degrees. Place your chicken breasts in a large baking dish and spoon whole cranberry sauce over the chicken. Next, sprinkle the onion soup and pecans over the chicken and finish by drizzling the dressing over the whole dish.
Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15-20 minutes or until chicken breasts are cooked through.
Filed under Cook, Main Dish
My office recently moved from the ‘burbs to downtown Milwaukee and as despite not loving the longer commute, I am glad to be back near a plethora of great lunch options. One of my faves is Beans & Barley, a road-paver in Milwaukee’s local food scene, offering tons of vegan and vegetarian options at both their cafe and deli. If you live in Milwaukee and haven’t been there, you should absolutely go.
I get cravings for their flavor-packed vegan Curry Chutney Dip so I decided to try to make my own based on the ingredient list Beans so thoughtfully puts on their containers. I think I got the proportions pretty close! It’s great on crackers but even better on some snappy veggies.
Curry Chutney Dip
1 1/2 C veganaise
1 Tbsp mango chutney
2 scallions, finely chopped
1 Tbsp parsley, finely chopped
1/2 Tbsp lemon juice
2 Tbsp Madras curry
1/2 tsp garlic powder
1/2 tsp ginger powder
pinch kosher salt
In a small bowl, whisk together veganaise, chutney and lemon juice. Whisk in garlic, ginger and curry until well combined. Chop scallions and parsley and fold in to evenly distribute. Season with a pinch of salt.
Serve with any variety of crudite. I like carrots, snap peas and cucumbers.
For my meat-loving readers:
A few years ago, my mother-in-law gave me a tip for cooking bacon that has literally changed my kitchen life. I passed this tip along to family and friends who have, in turn, told me it has changed their lives as well. You may know this or already practice this wonderfully kept secret. If so, feel free to drool over the photos of bacon and move on. If not, pay close attention. Bacon will never be the same.
In the past, I would heat up the old skillet and toss raw bacon into the pan. On most occasions, I would either burn myself on the hot grease, get impatient and end up with soggy bacon and/or spend fifteen minutes scrubbing my stove top and countertop down. Not anymore.
One package of thick sliced bacon
Line a rimmed baking sheet with aluminum foil. Place 6-8 pieces of thick sliced bacon on the baking sheet. Set your oven to 400 degrees and place the bacon in the oven while it is preheating. Cook for 14-16 minutes. Remove from oven and place bacon on a paper towel to remove excess grease.
The bacon will cook as the oven preheats. The grease stays right on the foil which can just be balled up and thrown away. The bacon turns out perfectly crispy, heated evenly throughout. Since you don’t have to wait for the oven to preheat, the bacon will be done before you know it!
Happy bacon eating!
My family loves to have a hearty meal on Sunday and we often find ourselves craving Pot Roast, especially in the winter months. We always seem to have lots of leftover roast and I wanted to create a recipe to use up the meat. I made these one day and my husband was in love with them. They are a quick and easy way to use up left over beef and also freeze very well.
3 cups cooked and shredded Pot Roast, chopped into small pieces
1 tsp garlic powder
½ tsp cumin
½ tsp coriander
1 tsp chili powder
1 Tbsp fresh lime juice
1 ½ cups shredded mozzarella or pepper jack cheese
6 inch flour tortillas, about 15 or 20
Combine with left over beef roast with the seasonings and lime juice. Mix in cheese until evenly distributed.
Place about ¼ to 1/3 cup of the mixture down the center of your tortilla. Roll up and place seam side down on a baking sheet. Mist with cooking spray or brush with olive oil and then sprinkle with kosher salt.
Bake at 425 for 15-20 minutes or until golden brown the filling is hot.
These also freeze very well. Simply place taquitos in a freezer bag before misting with spray and baking. When you would like to make them, just pull them out of the freezer mist with spray or brush with olive oil, salt and bake. You might need to add a few extra minutes to the baking time, but the will come out of the oven incredibly delicious.
My family has somewhat of an obsession with almond flavored foods. Breads, cheesecake, cookies…we find a way to sneak into all sorts of baked goods. This easy quick bread recipe lets almond be the star and can satisfy a morning sweet tooth or could even be served as a simple dessert. The mini loaves make a great gift for friends as well.
Almond Poppyseed Quick Bread
3 C flour
2 1/2 C sugar
1 1/2 C milk
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1 1/3 C vegetable oil
1 1/2 Tbsp poppyseeds
Preheat oven to 350. In a large bowl, combine flour, sugar, salt, baking powder and poppyseeds with a whisk. Beat in milk, almond and vanilla. Beat in vegetable oil. Beat in eggs and mix well, for approximately 2 minutes. Pour batter into two greased loaf pans or 4-5 mini loaf pans. Bake regular loaves for 60-65 min or mini loaves for about 45 min. Let cool.
1 C powdered sugar
1/2 tsp vanilla
1/2 tsp almond extract
1/4 C orange juice
In a small bowl, whisk together all ingredients. Drizzle glaze over top of loaves and let set for at least 1 hour before cutting.
Loaves can be wrapped in foil and placed in a zipper freezer bag and frozen if you don’t plan on eating them within a day or so.
As far as birds go, it does not get any fancier than a peacock. It is no wonder these birds can reel in the ladies, bringing in several at one time with one swift spread of the feathers. I know I am not alone by being drawn into the iridescent array of colorful feathers of these beautiful creatures. I’ve been to a few events recently that have been peacock-inspired with beautiful blues and greens sprinkled throughout the room.
This past weekend, I attended a pre-wedding celebration bridal shower for my friend Jen. Being a bird-lover, she had a peacock themed shower with peacock invitations and a few peacock touches. As a bridesmaid, I wanted to help add an extra special touch to the day, so I created peacock name tags to hang from the water glasses and a few peacock colored tissue poms that rested on the mantle.
A little over a year ago, my dear friend Doug married his lovely bride Stacy and hosted one of the most beautiful wedding receptions I’ve ever attended. Peacock inspiration was everywhere from the flower girl to the name cards. It was elegant and sophisticated with a modern flare. To start out the peacock theme, I designed their wedding save-the-date with a little peacock touch. (You can find this design in my Etsy shop, Morning Star Designs).
A special shout out to Robb Davidson Photography for the photos from Doug and Stacy’s wedding. If you live in the Chicagoland area and are looking for a fabulous and inspired photographer, check out Robb. He is great!
If you have any peacock-themed events you’ve experienced, we’d love for you to share a link!
If you have ever visited The Pioneer Woman’s webiste, then you know she whips up some pretty amazing and decadent dishes. Her Apple Dumplings are one of my favorite recipes to make. Then are so sweet, easy to make and use some surprising ingredients. I like serving them for dessert with vanilla ice cream, but have been know to eat them for breakfast as well.
2 sticks butter
1 tsp vanilla
1-1/2 cups sugar
2 tubes crescent rolls
2 granny smith apples
12 ounces of Mountain Dew
Dash of Cinnamon
Grease a 9×13 pan and set aside. Peel, core and slice the apples into 8 slices each. Unroll the crescent rolls and wrap each apple lice slice in a crescent dough triangle and place in the prepared pan.
In a bowl, melt your butter and stir in sugar and vanilla. Mixture will remain grainy. Pour over top of the crescent wrapped apples. Pour the can of Mountain Dew all around and sprinkle with cinnamon. Place in 350 degree oven for 30 to 40 minutes.
I dare you to eat just one!