Guys, I’m in a bit of panic mode. Not only is this my first time HOSTING thanksgiving, it’s for my prospective in-laws! Eek! I needed to streamline all the cooking and not be in utter meltdown mode this week. Alas, I found a real simple cranberry sauce recipe that is from scratch and uses real cranberries. Can’t impress the MIL with canned cran sauce, now can I? Also, I mean, we have a food blog after all. Anyway, it’s really great because it comes out a bit chunky or chutney-like consistency so your guests can see that it’s homemade. I doubled the recipe, but this seems to be the recommended amount to make. I just figured since its yum I can save in a jar for leftovers for the week. Note some of the other sides I am serving for this holiday meal with my new family are: the mushrooms in poblano sauce, roasted Brussel sprouts (I added pancetta and balsamic glaze for a sweet & salty twist), and garlic chive mashed potatoes. Stay tuned for the corn bread “dressing” stuffing recipe we will be posting shortly as well…Boy menu planning has been a treat but stay on top of our Instagram to see how my first ever turns out…
1 bag fresh cranberries (12 oz)
¼ cup fresh orange juice (use the bottle stuff if you don’t have an actual orange)
¾ cup orange marmalade (smuckers is fine but I balled out and bought some artisan ginger orange marmalade)
¾ cup white sugar
¼ tsp cinnamon
Optional is I zested a lemon and the orange I juiced for some freshness
Combine all the ingredients in the crockpot & stir. Cook on HIGH for 3 hrs or until the cranberries begin to pop. After that 3 hrs or so, gently smash the cranberries up against the side of the crockpot to help the rest pop while you stir. Remove the lid and then cook on HIGH for another r30 minutes without the lid on. Did I mention that stove top and oven space is limited & therefore precious for such a big meal? So this crockpot wonder was a LIFESAVER! Hope you guys dig it too…
This is for the people like my sister that never really want to cook food and are 100% ok with just “preparing food”. Luckily, this quick and yummy week night fix requires no actual cooking. Simply assemble and bake. I got the idea from an appetizer at one of my favorite fusion Indian spots. Hope you guys dig it as much as I do. It’s ridiculous easy and tasty, what’s not to love about Naan Pizza.
Store bought naan (I buy the Trader Joe’s garlic naan, but plain or onion naan works)
Store bought tikka masala curry (Again the TJ stuff is great)
Spinach salad packet (I mean ‘cuz your not actually gunna make salad out of it, are you?)
Fresh mozzarella (Any cheese would work really)
Rotisserie chicken (or if you wanna make it veggie friendly try eggplant slices or mushrooms)
Smear a tablespoon or two (depends on how saucy you want your “pizza” to be, I do 2 myself) on to the slice of naan then take a fistful of spinach and layer on with the cheese and shredded chicken. Bake for 10-12 minutes at 350 degrees or until the cheese melts and everything is warmed through. You can cut up and serve as an appetizer or have it as dinner with wine at about a naan piece per person. Package has four naan pieces usually and that’s generally enough for the chicken, spinach, curry, and cheese to cover.
Listen up here, I know this title may be shocking to some of you as this is a blog about recipes, but we all have those moments that we are just too tired or bored with our go-to meals that we need a little help from the outsiders. Below are some suggestions for the times where we can’t be bothered with grocery lists, grocery store lines, and just the whole thinking of how and what to make.
First batter up is, Blue Apron – Their claim to fame is: “A better way to cook. Fresh ingredients, great recipes delivered weekly to your home”.
Our second contender (by the way this is in no specific order, definitely not in terms of preference either) is Plated – which is similar to the above in that they want you to: “Cook something extraordinary tonight. Chef-designed recipes & fresh ingredients delivered to your door”.
Last is this little gem that I referenced in my weeknight dinner recipe. It somehow got buried in the rambling of my blog post, Fresh 20 – means shopping for 20 Ingredients in 20 Minutes to prep the entire week’s meals. It takes an hour at the start of your week to save you valuable time during busy weeknights.
I don’t want to hear any of you ever sigh and say “I just can’t”. Good food doesn’t have to be a pain in the butt. Get your A game on and check out one of these sites to help you eat well with minimal effort.
If you thought the Fall Favorite was easy, you don’t even know what you are getting into with this Pumpkin Dip. There is no cooking required. There are no utensils or dishes required. Yet this is the yummiest snack on the planet! Yup planet, not country, but the whole damn world. I get it, the lamb chops or roast chicken may not be everyone’s cup of tea. However, I know damn well you can make this! Grab the 4 whopping ingredients and get stirring, this tasty treat won’t last long in anyone’s kitchen.
One container of Cool Whip (you can get the low fat stuff)
One small box of vanilla pudding mix (don’t make it, just the powder)
1 15 oz. can of pumpkin (again not the pie mix, actual pumpkin)
One teaspoon of cinnamon
Combine all ingredients
Chill for 30 minutes (throw it in your fridge & pull out as a snack, dessert, etc. whenever, the 30 minutes is more of a suggestion than rule)
Vanilla wafers (I even crushed some up to decorate the top with)
Your fingers, a spoon, I am not kidding. So freaking good. Lick the bowl, good.