I used to think I didn’t like cranberry sauce. That was because the only cranberry sauce I had ever seen was jellied cranberry sauce out if the can. Since I don’t even like the texture of Jello, a can of jellied cranberry sauce looked rather disgusting. However, one year my brother made some cranberry sauce with whole cranberries. Well, that has a totally different texture. Also, the oranginess of his cranberry sauce really complimented the tartness of the cranberries. Now, I make cranberry sauce every year. I don’t worry about having extra if no one else cares to eat it because I use the left over cranberry sauce for my orange-cranberry sour cream cake.
2- 12 oz bags of cranberries
3 cups granulated sugar
2 cinnamon sticks
3/4 t allspice
3/8 t nutmeg
2 navel oranges
First, wash the cranberries.
Then, add the cranberries, sugar, cinnamon sticks, allspice, and nutmeg to a 3-quart saucepan.
Juice and zest the two oranges. Add the juice to the saucepan, but save the zest until after cooking. Stir the ingredients together and bring to a boil over medium heat.
Lower the temperature and simmer for 15 minutes.
Stir in the orange zest and allow the sauce to cool. After it cools is thickens up quite nicely.
You can store this in the refrigerator for several weeks and use it for other things like a glaze for chicken breasts or pork chops.
Well, actually nothing in this recipe is baked, but it is loaded–loaded with calories, carbohydrates, fat grams, and flavor.
2 pounds of red potatoes
1 tablespoon butter
1/4 cup chopped onion
3 cloves garlic
1/4 cup chopped fresh parsley or 1 tablespoon dried parsley
1 can (12 oz.) evaporated milk
1 chicken bouillon cube
1/4 cup queso
1 oz cream cheese
Wash the potatoes and cut them into bite size pieces.
Chop the onion.
Melt the butter in a 3 quart sauce pan. Add the onion and saute until translucent.
Put the garlic through the garlic press and add to the sauce pan.
If using fresh parsley, chop the parsley.
Add the parsley, potatoes, chicken bouillon cube, and milk to the sauce pan and bring to a simmer. Simmer about 15 minutes until the potatoes are fork tender. Add the queso and cream cheese. Continue to cook until the cheese is melted.
Top with plenty of bacon and serve. This makes two big servings.
In my family, homemade egg noodles were called dumplings because that it what my dad grew up calling “dumplings.” However, I have taken the “dumplings” from my childhood and made them a key ingredient in a much heartier and more comforting soup.
EGG NOODLE INGREDIENTS
3/4 to 1 cup of flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 chopped onion
1 carrot, sliced
1 stalk of celery, chopped or sliced
8 oz. sliced mushrooms
1 tablespoon cooking oil
2 cups chicken broth
chicken bouillon cube
1/2 cup heavy cream
1/2 teaspoon poultry seasoning
1/4 teaspoon black pepper
2 chicken breasts, cooked and cubed
Prepare the egg noodles as follows:
Chop the vegetables.
Put the noodles and the chopped vegetables in the refrigerator until you are ready to make the soup.
Using a 2 quart saucepan, saute the onion, carrots, and celery in the cooking oil a couple of minutes until tender.
Add the mushrooms and continue to cook.
Add the chicken broth and the chicken bouillon cube. Stir in the poultry seasoning and bring to a boil. Lower the heat until the soup continues to simmer. Add the egg noodles SLOWLY, one at a time.
If you get in a hurry, you will have a big glob of noodles in your delicious soup. Cook for about 2 minutes and add the cream.
Put the cubed chicken in bowls. Ladle the soup over the chicken and serve. This makes about 3 servings.
I’ll give credit to my friend Wendi for this post. She insisted that even the simplest things I throw together should be posted on my blog. My recommendation for getting dinner together during the week is to chop a quantity and variety of vegetables on Sunday afternoon so that you have plenty of options through the week. Those chopped vegetables can easily be steamed, roasted, stir fried, or thrown into a soup or casserole. The vegetables you use depends on what you have on hand. However, if you chop your potatoes ahead of time, you should cover them in water to avoid unappetizing discoloration.
chopped vegetables (broccoli, squash, carrots, potatoes, green beans, asparagus, onion, bell pepper, or whatever you have on hand)
lemon pepper seasoning
sliced almonds (optional, but Courtney’s great idea)
Chop vegetables and place them in a baking dish.
Add salmon fillets on top of the vegetables. I usually use frozen salmon fillets and let them defrost on top of the vegetables overnight.
Drizzle the salmon fillets and vegetables with olive oil. Sprinkle with lemon pepper seasoning and sliced almonds if you wish. Cover and refrigerate.
Preheat the oven to 425 degrees. cover the baking dish with aluminum foil and bake for about 20-25 minutes until the vegetables are tender.