Sweet & Spicy Cranberry Sauce with Mango, Cilantro, and Goat Cheese

This is a different take on the traditional cranberry sauce.  Instead of being sweet, it is more savory with sweet and tart notes.  The goat cheese pairs well with the mango and cilantro.  The onion brings out the flavors and the celery adds some texture.  Because it's baked with the cheese on top, it makes for a beautiful side dish to the holiday dinner table.

4 cups of fresh cranberries
2 tbs butter
1/2 white onion, chopped
1 celery stalk, finely chopped
Juice and zest of two limes
1 1/2- 3 cups sugar (depending on how sweet you want)
1 mango, peeled and chopped
2 tbs dried cilantro
1 jalapeno, seeded and minced with the membrane removed
4 tbs crumbled goat cheese

Preheat the oven to 350.  

In a saucepan, saute the onion and celery in the butter.  Add the wine and cranberries.  When heated (you'll know because the "popping" will stop), add the remaining ingredients, except for the goat cheese.  Let it simmer to thicken for a few minutes.  

Remove from heat.  Pour into a small casserole dish and crumble the goat cheese on top.  Bake in the over for 15 minutes or until the cheese is bubbly.

Mashed Potato with Feta Cheese and Parsley

Mashed potatoes, or potatoes of some sort a usually a staple at the holiday dinner table.  I have many, many different recipes for mashed potatoes, so I'm going to share one of my favorites (also, it was a special request from my cousin, Tracy<3).  It is sort of like a twice baked potato recipe, but is much faster and easier than stuffing potato skins.  One of the reasons I love this recipe is because it pairs well with any protein- chicken, fish, beef, lamb, or pork.  Also, you don't need any gravy for them, they are delicious they way they are.

To start, you'll need:

7-9 large russet potatoes (or the equivalent weight of a different variety or a mix... it's up to you!  The last time I made this I used red potatoes because the boys like the skins)

4 cloves of garlic, peeled

1/2 a yellow or white onion, chopped very finely

1/2 bunch of fresh parsley, leaves only, chopped finely

1 stick of butter

8 oz cream cheese, yogurt, or sour cream

1 1/4 cup +/- of milk or half & half

1 1/2 cups feta cheese, crumbled (Or substitute a mix of bleu cheese and white cheddar)

Black or cayenne pepper to taste

First, wash the potatoes very well and rinse thoroughly with water.  I always wash mine because I leave the peel on (it's healthy and adds flavor).  Cut into cubes and place in a large pot of cold water with the garlic (no need to press the garlic, just add it in whole).  Bring the water to a boil.  You may add a little salt or oil to the water to prevent it from foaming over.  Use a fork to test a peice of potato, and drain when they are done.  They shouldn't be firm anymore.

Preheat oven to 365.

In a saucepan, melt the butter and add the onion to it.  Cook on medium for a few minutes, stirring constantly and adjusting the heat to prevent burning.  Add the milk or cream, and when heated add 3/4 cup of the feta or white cheddar and heat.  Once heated thoroughly, remove from heat and set aside.

In a large bowl, use an electric mixer to whip the potatoes and garlic.  Add the milk mixture and whip.  Using a wooden spoon, stir in the parsley and pepper.  The mixture should be light, which is good because it can be very rich depending on the cheese you use.

Spread into a 9x13 inch casserole dish with at least one inch sides (You can grease the pan with butter if you'd like.  Crumble the remaining feta (or bleu cheese) on top.  Bake for 30 minutes and serve hot.

I also like to use a mix of paremsan and white cheddar cheese if the people I am serving are not fans of feta or bleu cheese.

WINE PAIRING:

If using bleu cheese, I would suggest a Cabernet Sauvignon.  Sometimes, bleu cheese can overpower a light, fluffy wine, so it's better to use a more bold wine.  If you are a fan and have the right food pairing with this recipe, a strong Port would be good, too.

If using feta, of course there is he obvious- Retsina or Ouzo.  But, for Americans like me who don't like either one of those (I can't stand either very much), then a good Charddonay would be good if looking for a dry wine.  Pinot Gris of Sauvignon Blanc would also pair well because of the stronger garlic flavor.

If you use cheddar, Cab Sauv works well (and especially if using a mix of bleu cheese and white cheddar).  If you are like me and can't get enough of it... Merlot won't hurt:-)  

Ginger Pear Cranberry Sauce with Cinnamon

I am SO in the holiday mood.  I love thanksgiving because I love cooking for everyone.  A couple of years ago, I made like four different kinds of cranberry sauce (well, my little sister helped).  They were all to die for, so this is one of my favorites.

This is what you'll need:

1 pear, peeled and diced
1/2 celery stalk, finely chopped
4 cups of fresh cranberries
1 cup Chardonnay, apple juice, or water
1 1/2- 2 cups light brown sugar (depending on how sweet you want)
2 tbs candied ginger, chopped
1/8 tsp ground nutmeg
1 tsp ground cinnamon 
1 tsp vanilla bean paste or vanilla OPTIONAL (The cranberries and ginger can be pretty heavy and tart; vanilla can make it lighter and more mild, especially for kids.  I don't put vanilla in this particular recipe, although I do when I make pomegranate and cherry sauce.  It's up to you.)

Bring the pear, celery, cranberries, ginger, and Chardonnay to a boil, then add the remaining ingredients while stirring constantly to avoid sticking.

Turn the heat down to medium/low and simmer, uncovered for about 20 minutes or until the sauce thickens and the cranberries are done "popping".

Mmm... you will be able to smell the ginger and cinnamon cooking.  That's the best part:-)

This sauce will be very thick and chunky, not a jelly consistency like the canned kind. 

Serve warm or cold with your Thanksgiving Dinner.  The sauce will save for 10 days in the fridge so it can be eaten with leftovers:-)  

Cranberry Bliss Bars- a Starbucks Copycat Recipe

Alright, so I have been hesitant to let this recipe go because I couldn't get it "perfect" for a long time. I couldn't get it to taste exactly like the real thing.  Then I realized: whatever.  These babies are delicious, and OF COURSE they don't taste EXACTLY the same.  I mean, Starbucks has access to ingredients I don't, preservatives I don't, and the way they package and flash freeze them is obviously different.

So, this is it.  It tastes pretty freaking similar, and DELICIOUS.  So, if you like Starbucks Cranberry Bliss Bars, this is my best guess at a copycat recipe, just in time for the holidays:-)

First, you make the cake/ crust part on the bottom.  You'll need the following ingredients:

3/4 cup butter
1 1/3 cup packed light brown sugar
3 whole eggs
3 tbs crystallized ginger, chopped finely (You could also use powdered ginger, but the candied kind tastes so much better)
2 tsp vanilla
1/2 tsp salt
1 1/2 cups all purpose flour
1/2 tsp baking powder
2/3 cup dried sweetened cranberries, chopped finely (I used Craisins and it was perfect)
6 ounces white chocolate chopped into chunks

Preheat oven to 350.

Beat butter and sugar together until well mixed.  Add eggs one at a time, beating well between each addition.  Add the ginger, vanilla, and salt.  After mixed well, gradually mix in flour and baking powder 1/4 cup at a time.  This will make a nice cake consistency.  At the end, add the cranberries and white chocolate by hand and mix in with a wooden spoon.

Pour into a greased 9x13 dish with sides (I greased my pan, but you could also put tin poil or parchment down and I think it would still work okay).  Bake for 25 to 30 minutes, then cool COMPLETELY before adding the frosting in the next step.

For frosting, you will need:

4 ounces cream cheese
3 cups powdered sugar
4 tsp orange juice (fresh squeezed is always best!) - Actually, the second time I made this I used lemon instead because I was out of oranges.  Although I like the taste of the orange better, the lemon tastes closer to the Starbucks recipe.  You can also use orange zest.  If so, make sure you don't get the pith.  Directions are here on my blog.
1/2 tsp vanilla bean paste (if you don't have vanilla bean paste, you can sub vanilla extract.  If you use white vanilla, it won't color the frosting and it turns out "prettier", but they taste equally amazing!

For the frosting, beat the cream cheese and slowly add in powdered sugar (if you add it to fast you'll make a mess:-)  Trust me).  Add the orange juice and vanilla and mix well.  Spread over the cake (make sure the cake is completely cooled down, otherwise this part will not look pretty).

Next, chop 1/4- 1/2 cup dried cranberries and sprinkle evenly over the frosting.

To make it LOOK more like the Starbucks recipe, drizzle some icing diagonally over the bars.  Icing doesn't add a lot of taste, so you can use the typical recipe of 1 cup powdered sugar to 2 tbs of heavy cream or milk (or even water or orange juice) OR you can melt white chocolate in a double boiler method over the stove and drizzle that.

Let it cool in the fridge for about an hour so the icing can set before you cut them into triangles.

Enjoy! :-)

Perfect Fall Pasta with Wine Pairing

Yum!  I might make this for dinner.

What you need:

One zucchini
One large tomato
Fennel Bulb (you won't use the whole thing)
Feta Cheese
Box of pasta
Olive Oil 
Salt, Pepper, Thyme, and Oregano if you want

Julienne the whole zucchini into long strips (use either a mandolin or a peeler). Seed and dice the tomato. Sliver about 1/4 a cup of Fennel Bulb (save the rest for a different dish).  Saute the vegetables in about 2 tablespoons of oil for about five minutes, or until they are starting to brown and they are tender.  You can add a couple cloves of crushed garlic if you want.  

Toss in salt, pepper, and other spices (you can use whatever you would like.  I am in a Thyme mood, but Basil sounds good, too).

Serve tossed with pasta (I prefer spaghetti or angel hair) and top with feta cheese (or parmesan).  

Yum! 

Pairs well with Pinot Gris or Pinot Grigio, Sauvignon Blanc, or a Chardonnay.

The photo below is the pasta I made tonight (in progress).  It's the same recipe except I added asparagus instead of tomato, and I ended up using mozzarella cheese instead of feta because it's what I had one hand.  I also added carrots since my grandpa's garden is full of them.  My motto: Eat seasonally! It's cheaper and healthier.

BTW, ignore the cut quality on the veggies.  My seven year old step son cut them up for me.  Cute<3

ADDITION:  We served this with Stuffed Chicken (click for recipe).  They paired very well together, and it was a lot of fun to make! 

One Week of Entrees MADE EASY

Normally I do a post about one recipe, but this one is different.  This is seven days of entrees (and a few easy side dishes) for a family of four.  Of course, because I hardly ever follow "recipes", these are more of guidelines.  If you replace ingredients in these recipes with other favorites, they will still taste great.

Busy Mama Recipes



First, start with your grocery list.  Some of this stuff, of course, you will already have in your fridge and pantry, so don't panic when you see how long it is.  For the entire week, you will need:

Two whole chickens
6 or 7 carrots
celery hearts
4 white onions
4 potatoes
2 lemons and 2 limes
2 large cans of whole, peeled tomatoes (Night 3)
cherry tomatoes
1 bunch of basil
1 bunch cilantro
1 red pepper
1 jalapeno
3 bunch green onions
rice (Night 5)
2 cans vegetable stock (Optional for Night 5, see alternative)
dry spices, salt, pepper
garnishes like sour cream, lemon wedges, salsa, parmesan cheese, and bread

Night #1: Roasted Chicken and veggies

In a large roasting pan, place both chickens, chopped carrots, celery, potatoes and onion (I have also added brussel sprouts and asparagus).  Rub the chicken with a mixture of olive oil, salt, pepper, and lemon zest.  Roast on 350, half an hour per pound, breast up.  The vegetables will serve as a side dish.

NOTE: Only eat one chicken, and save one.  One 6 pound chicken with a side should serve a family of four (two adults, two kids) for two nights.

Night #3

DO ONE DAY AHEAD: Pull the chicken off of the second chicken and chop.  You will have a great mix of white and dark meat.  Save this meat in the fridge for later.  Place the bones in a large stock pot and simmer to make chicken broth.  You can follow the directions from a previous blog post and simplify it by not adding all of the veggies if you don't have them on hand.

In a separate heavy bottom stock pot, follow the directions here to make tomato soup.  For the purpose of being quick and cheap, only use carrots, celery, onion, garlic, tomato, stock, cream, basil, lemon juice and spices, along with other ingredients you may have on hand.

This should make about 3 quarts of soup.  If you serve it with bread and salad, you will have enough for two days.

NIGHT #5

This is a recipe that I "borrowed succesfully" from my aunt.  Thanks Angie! :-) It is delicious.  I modified mine a little.  I used vegetable stock instead of chicken stock, although if I would have had time I would have done home made like she did, I was just out.  I also used a mix of white onion and green onion instead of sweet like she said, because that's what I had in my kitchen, and that's what I was using with the other meals I made this week.  I also added small diced carrots because I had a lot that I needed to get rid of.

With this series of recipes, you will use the chicken meat from the extra chicken you roasted earlier in the week.  You can use the two cans of veggie stock, like I did, or if you are feeling crafty, you can use the bones from the chicken to make chicken stock.  Follow her recipe here, but skip the part where you roast a chicken, since that part will already be done.

http://www.fitforintimacy.com/chicken-rice-soup-with-lime-cilantro/

This recipe should give enough for two nights as well.


NIGHT #6 or #7

Pasta Primavera!

The next recipe is vegetarian (because we always have a meatless day in our house;-))

Saute veggies in some olive or grapeseed oil.  I use carrots, celery, onion, red pepper, and anything you have left from the week.  Add some garlic and lemon zest and juice.  Sometimes I add butter to make it creamier, but it's not a necessity.

Boil noodles according to the package directions, and serve with the veggies and parmesan cheese.

Stewart helped me make "his" pasta.  It can be made into pasta salad, so if you have any of these ingredients, use them!  They would be delicious!

Good luck! :-)

Yum Diet

Busy Mama Recipes



My aunt and stepmom are doing this diet thing.  I don't know EXACTLY what it is, but I know they are extremely restricted in what they are allowed to eat.  It is pretty close to the paleo diet as far as the types of foods they have (if it didn't have a mother and didn't grow from the Earth, don't eat it).  No sugar, limit fruits, limit salts and oils, eat as many vegetables as possible, and have only lean protein (like chicken or turkey).

Well, unfortunately my family LOVES food.  LOVES it.  It's insanely lucky that we have good genes, otherwise we would all be morbidly obese. Poor Annette has to have dry toast and a piece of fruit for breakfast with ONE cup of black coffee, is allowed 23 almonds (not 24, only 23), brown rice, plain chicken, veggies, etc.  No fun.  Today for a snack she was eating cottage cheese (which, by the way, she has always hated) with tomato slices and pepper.  I asked her why she was eating it, and she explained that it has lots of protein and not many calories.  She said she was tired of eating the same things everyday, but since she is not a super talented chef, she could not think of anything "safe" to make that would get her out of this slump.

And we all know, unless you are totally committed to a diet, it's not going to work.

So, I promised her I would think of some things for her to eat, and I have come up with a few.  I decided to post them on here because even though we aren't all on this diet, it's still yummy, healthy food.

Here is the first one that can be used as a snack:

Put one cup of low fat or fat free cottage cheese in the blender and blend until smooth.  Add 2 tsp each dill, parsley, dried onion, garlic powder, and lemon pepper.  It will be like a ranch dip that you can use as a dip for veggies or on a lettuce wrap.

The second one is more complicated, but still pretty easy:-)  It's a type of lasagna with zucchini instead of noodles.

Slice zucchini until you have enough to cover a 9x13 pan four times.  Slices should be thick.

Blend three cups of cottage cheese like above, and add the juice and zest of one lemon, 3 tsp oregano and parsley, and some black pepper.

Place a layer of zucchini on the bottom of a 9x13 casserole dish.  Add layers of canned tomato, sliced onion, mushroom, shredded carrot, spinach leaves, and any other vegetables you want.

Add another layer of zucchini, a layer or canned tomato, and a layer of the cheese mixture.

Add a layer of zucchini and the rest of the cheese mixture.  Top with the last layer of zucchini.

Bake in the oven on 350 for about 45 minutes.  If the top starts to get too brown, cover with tin foil.

You can also substitute eggplant for the zucchini, or use any kind of squash you want, really.  Ground turkey or pieces of chicken would be delicious if added, just be sure to cook the meat first.

And last but not least ( can you tell I'm craving Italian pasta dishes right now?):

Make an organic marinara sauce using tomato, carrot, onion, garlic, parsley, thyme, oregano, lemon juice, salt and pepper.  You can make it any way you'd like as long as it's mostly vegetables.  Just simmer everything on the stove (add water or tomato juice if needed) and puree with an immersion blender once the vegetable are fully cooked.

Also, to give it some protein, blend some cottage cheese and add it to the marinara.  It will make a creamy tomato sauce- sort of like the vodka sauce you can buy at the store- minus the vodka and additives.

Then, instead of using pasta, put a spaghetti squash- which are in season right now-in the microwave for five minutes (puncture a few times so it wont explode).  Then cut it in half lengthwise and shred with a fork.  "Noodles" will instantly appear.  Perfecto!  PS:  This recipe is also perfect for those on low carb diets or who are gluten free!