recipejournal

citrus cranberry sauce.

1 pound fresh cranberries
1.5 cups sugar
1 cup water
2 clementines, unpeeled, seeds removed and chopped fine
1/4 teaspoon ground cloves
1 can crushed pineapple, drained
1/2 cup chopped walnuts
ground cinnamon 

wash cranberries and set aside.

bring sugar and water to a boil.  add cranberries, clementines and cloves.  simmer over high flame stirring frequently until berries pop open.  fold in pineapple, walnuts and a sprinkle of cinnamon.  cool and serve.

a recipe from my boss that i tweaked just a bit.  a hit with my mom and i'm thinking that leftovers would be great warmed and served over vanilla ice cream.  a nice fruit side dish with a hint of spice from the cloves.

spiced polenta steak fries.

1 tube polenta
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon paprika

cut polenta in half widthwise; cut each portion in half lengthwise.  cut each section into eight strips.  arrange strips in a single layer on baking pan coated with nonstick cooking spray.

combine oil and seasonings; drizzle over polenta strips.  bake at 425 degrees for 10 minutes on each size or until golden brown.

not quite as crispy as traditional fries, but a nice stand-in for those of us, a.k.a. me, who are trying to eat a little better.  andy had no problem eating the majority of the pan, so if there are four or so of you, you might try doubling this one.

mocha nut chip fudgey brownies.

8 tablespoons unsalted butter + more for pan
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces bittersweet chocolate, chopped
2 teaspoons instant espresso powder
1 1/4 cups sugar
3 large eggs
1/2 cup chopped nuts
1/2 cup dark chocolate chips

preheat oven to 350 degrees.  brush a 9 inch square baking pan with butter.  line bottom and two sides with parchment paper, leaving a two inch overhang on the two sides.  butter paper and set pan aside.  in a small bowl, whisk flour, cocoa, baking powder and salt; set aside.

place butter, chocolate and espresso powder in a a large heat-proof bowl set over a saucepan of gently simmering water.  heat, stirring occasionally, until smooth; remove bowl from pan.  add sugar; mix to combine.  add eggs; mix to combine.  add flour mixture; mix until just moistened.  stir in nuts and chocolate chips.  transfer batter to prepared pan; smooth top.

bake 45 minutes.  cool in pan 30 minutes.  using paper overhang, lift brownies out of pan; transfer to a rack to cool completely.  on a cutting board, cut into squares.

my ultimate favorite brownie recipe.  fabulous, fabulous stuff.  i've used both walnuts and pecans and probably prefer the walnuts due to their size.  i've also used whole wheat pastry flour and turbinado sugar instead of the more refined stuff with stellar results.

shrimp and bacon deviled eggs.

8 hard-cooked large eggs, shelled
1/4 cup instant potato flakes
1/4 cup mayonnaise
1 tablespoon chopped fresh chives
2 teaspoons dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/2 cup cooked medium shrimp, peeled and chopped
2 tablespoons chopped fresh parsley
3 bacon slices, cooked and crumbled

cut eggs in half lengthwise; remove yolks.  place 4 yolks in a medium bowl; reserve remaining yolks for another use.  add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well.  stir in shrimp and parsley.  spoon about 1 rounded tablespoon shrimp mixture into each egg white half.  sprinkle with bacon and additional parsley.

a nice grown-up version of that must have easter dish.  a great combination of tastes in a handy edible container.

pork medallions with chili-maple sauce.

1 12 ounce pork tenderloin
1/2 teaspoon chinese five-spice powder
1 tablespoon vegetable oil
3/4 cup chicken broth
1.5 tablespoons pure maple syrup
1 tablespoon chili-garlic sauce
1 green onion, chopped

cut tenderloin crosswise into 6 slices.  using meat mallet, pound medallions between 2 sheets of plastic wrap to 1/2-inch thickness.  sprinkle with salt, pepper and five-spice powder.

heat oil in large skillet over high heat.  add pork; cook until brown and cooked through, about 3 minutes per side.  transfer to platter.  add next 3 ingredients to skillet.  boil until reduced to about 1/4 cup; about 2 minutes.  pour sauce over pork and sprinkle with green onion.

andy says this is one of the best new dishes i've made lately - a compliment to the chef!  i loved all the layers of flavors that the ingredients give it.  the cinnamon in the five-spice powders lends such a unique flavor as does the syrup and chili sauce.  seriously good.  seriously simple.

chicken tostadas with mango salsa.

1/3 cup orange juice
5 tablespoons lime juice
1 teaspoon garlic powder
1 teaspoon ground cumin
1 pound boneless skinless chicken breast halves
2 medium mangos, peeled and diced
1 small red onion, chopped
1/2 cup fresh cilantro, chopped
2 serrano peppers, seeded and chopped
1 tablespoon brown sugar
1/4 teaspoon salt
6 tortillas
3 cups coleslaw mix
sour cream

in a large resealable plastic bag, combine orange juice, 3 tablespoons lime juice, garlic powder and cumin; add chicken.  seal bag and turn to coat; refrigerate for at least 20 minutes.

for salsa, in small bowl combine mango, onion, cilantro, peppers, brown sugar, salt and remaining lime juice.  cover and chill until serving. 

drain and discard marinade.  place chicken on a broiler pan coated with nonstick cooking spray.  broil 4-6 inches from the heat for 5-7 minutes on each side or until juices run clear.  cut into thin strips.

in a skillet, cook tortillas over medium heat for 1-2 minutes or until lightly browned.  top each with coleslaw mix, chicken, mango salsa and sour cream.

andy said it woke up his taste buds, enough said?  very light.  very refreshing.  would be a fabulous summer dish but was just as good this snowy evening.

lemon-scented blueberry cupcakes.

cupcakes
1.5 cups + 2 tablespoons flour
10 tablespoons granulated sugar
1.5 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup buttermilk
1/2 cup milk
1 teaspoon lemon zest
3/4 cup fresh or frozen blueberries, thawed

frosting
1/4 cup cream cheese, softened
2 tablespoons butter, softened
1 teaspoon lemon zest
1 teaspoon vanilla extract
1/8 teaspoon salt
1.5 cups powdered sugar, sifted
2 teaspoons fresh lemon juice

preheat oven to 350 degrees.  place 12 decorative paper muffin cup liners into muffin cups.

to prepare cupcakes, combine flour, granulated sugar, baking powder, salt, and baking soda in a large bowl.  combine melted butter and egg in another large bowl; stir with a whisk.  add buttermilk, milk, and zest to butter mixture; stir with a whisk.  add buttermilk mixture to flour mixture, stirring just until moist.  toss blueberries with remaining 1 tablespoon flour.  fold blueberries into batter.  spoon batter into prepared muffin cups.  bake for 25 minutes or until a wooden pick inserted in center comes out clean.  cool in pan 5 minutes on a wire rack; remove from pan.  cool completely on wire rack.

to prepare frosting, place cream cheese, butter, zest, vanilla, and salt in a bowl; beat with a mixer at medium speed just until blended.  gradually add powdered sugar (do not overbeat).  stir in juice.  spread frosting evenly over cupcakes; garnish with blueberries, if desired.  store, covered, in refrigerator.

heavenly goodness - even without chocolate!  love the combination of blueberries and lemon and the frosting is to die for.  love that it only makes a dozen.  great for just a bit of something special for our family of two.

chicken with roast lemons and green olives.

2 lemons + zest and 2 tablespoons juice from another lemon
1/4 cup + 1 tablespoon flour
4 boneless, skinless chicken breasts
3 tablespoons olive oil
5 garlic cloves, minced
1/4 cup dry white wine
1 cup chicken broth
1/2 cup pitted green spanish olives
1/4 cup chopped parsley

preheat oven to 325 degrees. cut two lemons, ends trimmed, into twelve 1/4 inch slices.  line a baking sheet with parchment paper.  arrange lemon slices in a single layer on paper; sprinkle with pepper.  roast, turning slices over halfway through, until lightly browned around edges, 25 to 35 minutes.  set aside.

after lemons have roasted 20 minutes, place 1/4 cup flour in a shallow bowl.  season chicken with salt and pepper; coat with flour, shaking off excess.  in a large skillet, heat oil over medium-high.  add chicken and cook until browned, 3-4 minutes per side; remove and set aside.

add garlic to skillet; cook 30 seconds.  add wine and cook, scraping up browned bits from bottom, until reduced by half, about 1 minute.  whisk in remaining tablespoon four; cook until just staring to brown, about 30 seconds.  add 1/4 cup broth, whisking until combined.  add remaining broth, olives, zest and lemon juice.  return chicken to skillet.  bring to a boil, reduce to a simmer and cook, turning chicken once, until opaque throughout, 8-10 minutes.  add roast lemons and parsley; stir to coat.

hands down the most flavorful chicken dish i've ever tasted or made.  wow.  an interesting combination of salty olives and tart lemon.  very good.

cinnamon apple brunch bake.

3 tablespoons butter
1/2 cup brown sugar
1 21 oz. can apple pie filling
2 teaspoons cinnamon
1.5 teaspoons vanilla
1 12 oz. can refrigerated biscuits
1/2 cup chopped nuts

in saucepan, melt butter; stir in brown sugar, apple pie filling, cinnamon and vanilla.  spread half of apple mixture in 2 quart shallow baking dish.

separate biscuits, cut each into quarters.  arrange pieces, points up over apple mixture.  spoon remaining apple mixture over biscuits; sprinkle with nuts.

bake at 350 degrees for 35-40 minutes.  let stand 5 minutes.

one of andy's favorites for breakfast.  a random recipe i found in a free recipe flier.  a great fringe benefit is the fabulous aroma that wafts through the house while this bakes.  i've used both walnuts and pecans for the topping with success.

pineapple pork chili.

1 lb. ground pork
1 16 oz. jar pineapple salsa
1 15 oz. can red kidney beans, rinsed and drained
1 8 oz. can tomato sauce
1 tablespoon chili powder
pineapple tidbits

in saucepan, brown pork; drain.  stir in salsa, beans, tomato sauce and chili powder.  bring to boiling; reduce heat.  simmer, uncovered for 10 minutes.  serve with pineapple.

seriously.  this wins fastest main course ever.  and it's quite tasty as well.  i used a jar of mango habanero salsa for some extra kick.  and just because i like to be different.  enough for two adult servings and a leftover lunch portion.  will definitely make again as it's a great combination of flavors.