Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala

Chicken Tikka Masala is an Indian inspired dish that can be adapted for taste. It can be spicy or not. The star of the dish is by far the Garam Masala, the spices in this dish will surely tantalize your taste buds. 
Prep Time 15 minutes
Cook Time 30 minutes
Marinate 15 minutes
Total Time 1 hour
Course Dinner
Cuisine Indian
Servings 4
Calories 450 kcal

Equipment

  • 1 Cast Iron Pot Can use a heavy bottom pot
  • 1 Wooden Spatula
  • 2 Cutting Boards One for meat and one vegetables
  • 2 Chef Knives
  • 2 Medium Bowls One for tomatoes, one for cooked chicken
  • 1 Small Bowl For mixed spices
  • Multiple Measuring Spoons
  • 1 Spoon to peel the Ginger

Ingredients
  

Marinade

  • 1/2 Cup Greek Yogurt
  • 1 Tbsp Mixed Dry Spices Turmeric, Garam Masala, Paprika, Chili Powder
  • 1 Tsp Kosher Salt

For the Masala

  • 1 Lb Boneless Chicken Breast
  • 1/2 Lb Boneless Chicken Thighs
  • 1 Tbs Olive Oil
  • 1 Onion
  • 1 Tbs Ghee
  • 2 Garlic Cloves
  • 1/2 Tsp Ginger Root
  • 14 Oz Crushed Tomatoes
  • 1/3 Cup Mushrooms
  • 1 Tsp Brown Sugar

Dry Spices for Masala

  • 1 Tsp Coriander
  • 1 Tsp Chili Powder
  • 1 Tsp Cumin
  • 1/2 Tsp Paprika
  • 1/2 Tsp Black Pepper
  • 1 Tbsp Garam Masala
  • 1/4 Tsp Cardamom
  • 1 Tsp Turmeric
  • 1/8 Tsp Cinnamon
  • 1/8 Tsp Cloves
  • 1 Tsp Chili Pepper

Finishing Sauce Ingredients

  • 2 Tbs Greek Yogurt
  • 1/4 Cup Cream
  • 1 Tbsp Fresh Cilantro

Instructions
 

  • Cube the chicken breast and thighs into bit sized pieces
  • Marinate for a minimum of 15 minutes the chicken in some greek yogurt and a combined total of 1 tablespoon of all the dry spices.
  • Dice the onion
  • Mince the garlic
  • Peel and mince the ginger
  • Heat pan on med/high heat, add olive oil
  • Add the ghee
  • Once heated ,add the chicken
  • Once cooked remove the chicken and set aside
  • Turn the heat to a medium low In the same pan add the onions
  • Add the fresh ginger
  • Add all the dry spices
  • Add the garlic, cook only until you smell the garlic
  • Add the crushed tomatoes
  • Stir to incorporate any bits of spice that may have stuck to the pan
  • Add in the mushrooms
  • Add the cooked chicken back in
  • Add the brown sugar
  • Cover and let it simmer for approximately 10 minutes stirring occasionally. Check your heat to make sure its low enough that you do not burn the sauce or it will taste terrible and you will have to start over.
  • Taste at this point taste for additional spices, if you want it hot add more cayenne or if you want more Indian spice add more garam masala, salt etc
  • If your sauce is too thick you may add some water
  • Place the cover on the pot and cook for another 15 minutes
  • Mix in the yogurt and cream
  • Add in the fresh cilantro and serve over rice

Video

Notes

By meal prepping this dish ahead of time you can have a lovely dish on the table in no time at all. You can even make the rice up to 3 days ahead of time (rice is not included in the nutritional information). 
We suggest at the very minimum you prepare the chicken and marinate it together and then pre-measure your spices into a bag so that you have less to deal with on the day you cook it. 
Chop an onion, some garlic, fresh ginger, a few mushrooms, and cilantro and you can have dinner on the table in 30 minutes. 

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 40gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 156mgSodium: 335mgPotassium: 1003mgFiber: 3gSugar: 8gVitamin A: 708IUVitamin C: 16mgCalcium: 110mgIron: 3mg
Keyword Dinner, Fall Meal, family, Healthy, Lunch, Meal Prep, Spicy
Tried this recipe?Let us know how it was!

Chicken Sausage Bow Tie

Chicken Sausage Pasta

This recipe has been a staple in our home for many years. The chicken sausage and cannellini beans provide a good amount of protein. Add in the spinach and asparagus and you have a good amount of greens to off set the little bow tie pasta noodles in the dish.
Prep Time 5 minutes
Cook Time 25 minutes
Course Dinner
Cuisine Italian
Servings 6
Calories 443 kcal

Equipment

  • 1 Skillet
  • 1 Pot for boiling pasta
  • 2 Cutting Boards
  • 1 For Vegetables
  • 1 For Sausage
  • 2 Chef Knives
  • 1 Can Opener
  • 1 Colander

Ingredients
  

  • 2 Tbsp Olive Oil
  • 10 Oz Pasta Bow ties work well
  • 12 Oz Chicken Sausage Feta and spinach or sun dried tomato
  • 16 Oz Spinach Leaves Baby spinach leaves preferred
  • 8 Oz Asparagus Fresh and chopped into bite sized chunks
  • 1 Onion
  • 2 Tbsp Garlic
  • 10 Oz Canned White Beans Cannellini
  • 12 Oz Chicken Stock We make our own
  • 3 Tsp Balsamic Vinegar

Instructions
 

  • Boil a pot of water and add the pasta
  • Chop the onion and garlic
  • Wash the asparagus
  • Trim the woody ends from the asparagus
  • Slice the sausage into desired bite-sized circles
  • Add the oil to the skillet and turn heat to medium low
  • Cook the onion and garlic in a large frying pan until translucent and then push them to the edges of the pan or remove and set aside.
  • Turn the heat to medium and add the sausage slices until starting to brown
  • Add the asparagus pieces stirring often for 1 minute
  • Add the beans along with the liquid from the can
  • Add the chicken stock
  • Check on pasta (should be al dente-do not overcook) Drain and set aside do not rinse
  • Add the spinach to the skillet and only cook till wilted. Stir it around and fold it to ensure you do not over cook
  • Remove from heat and plate the meal with the pasta on the bottom of each bowl, them the chicken sausage mixture
  • Add 1/2 teaspoon of vinegar to each dish
  • Top with a little grated cheese salt and black pepper if desired ( Not included in nutrient info)

Video

Nutrition

Calories: 443kcalCarbohydrates: 57gProtein: 23gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 42mgSodium: 729mgPotassium: 918mgFiber: 7gSugar: 5gVitamin A: 7577IUVitamin C: 26mgCalcium: 140mgIron: 6mg
Keyword budget, chicken, easy, family, protein
Tried this recipe?Let us know how it was!
Beef-Chili-

Beef Chili

Beef Chili w Ground Beef

Chili made with ground beef, tomatoes, peppers, and onions warms the soul on a cool evening. If you are not counting the calories feel free to top it with your favorites like cheddar cheese, sour cream, avocados. If you feel really decadent add some crunch with corn chips.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mexican
Servings 6
Calories 549 kcal

Equipment

  • 1 frying pan
  • 1 Stock Pot
  • 1 Cutting Board
  • 1 Chef's Knife

Ingredients
  

  • 2.5 Lbs Ground Beef 80% Lean
  • 28 Ounce Whole Peel Tomatoes
  • 1 Poblano pepper
  • 1 Yellow onion
  • 2 Jalapeno Peppers
  • 1.5 Tsp Sea Salt
  • 6 Ounce Tomato Paste
  • 1.5 Tbsp Chili Powder
  • 1.5 Tsp Ground Cumin
  • 1 Tsp Onion Powder
  • 1 Tsp Chipotle Powder
  • 1/2 Tsp Cayenne Pepper
  • 1/2 Tsp Tabasco Sauce

Instructions
 

  • Wash Peppers
  • Rough Cut Onion
  • Add onions to a frying pan with a little olive oil
  • Add the peppers to the frying pan
  • Cook until glistening
  • Transfer to a large pot
  • Turn up the heat to medium
  • Add the ground beef
  • Break the beef up as it cooks
  • Cook until there is no more pink color in the beef
  • Add the beef to the large pot
  • Add the tomato paste and stir to coat the meat
  • Add the sea Salt
  • Add the chili powder
  • Add the Cumin
  • Add the Chipotle
  • Add the tomatoes
  • Break the tomatoes apart in the pan
  • Add the Tabasco
  • Add the Cayenne pepper
  • Add the beans
  • Let everything cook together at least 15 minutes
  • Serve as it
  • Or serve with your favorite toppings

Video

Notes

Beef Chili is surely a comfort food as far as we are concerned. This chili is packed with flavor even without any toppings.  Toppings are not included in the overall nutritional information. 

Nutrition

Calories: 549kcalCarbohydrates: 15gProtein: 36gFat: 39gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 134mgSodium: 1173mgPotassium: 1181mgFiber: 4gSugar: 8gVitamin A: 1479IUVitamin C: 42mgCalcium: 106mgIron: 7mg
Keyword Dinner, easy, Fall Meal, Spicy
Tried this recipe?Let us know how it was!
Balsamic Vinegar ReductionFixed

Balsamic Vinegar Reduction

Balsamic Reduction

Want to elevate the flavor of your next salad? This balsamic dressing will do just that. The sweetness and the tartness will keep you coming back for a next bite. Also can be used on other recipes roasted butternut squash and a great dipping sauce for cheese.
Cook Time 6 minutes
Course Dressing
Servings 4
Calories 107 kcal

Equipment

  • 1 Non-reactive sauce pan
  • Measuring cup
  • Measuring spoon

Ingredients
  

  • 3/4 Cup Balsamic Vinegar
  • 1 Tbsp Sugar

Instructions
 

  • Add the vinegar to your sauce pan
  • Cook over med heat
  • Add the sugar
  • Once it starts bubbling stir slowly but consistently
  • As it reduces by half it is almost done (about the 4 minute mark)
  • Once you can lift the spoon and it starts to cling to the spoon slightly (around 6 minutes) remove from the heat
  • Carefully pour into a ramekin to cool
  • Once cool you can pour into a cruette that will allow you to pour or drizzle
  • Keep refrigerated

Video

Notes

If you use this flavorful dressing on a salad you can skip the olive oil and that means less fat! 
We tried it without sugar but found that it burnt easily. The sugar allows it to thicken without burning.
If you do not want to add sugar you can add honey or another preferred sweetener.
 

Nutrition

Calories: 107kcalCarbohydrates: 22gProtein: 0.5gFat: 0.02gSodium: 22mgPotassium: 107mgSugar: 20gCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
Asian Lettuce Wraps 1

Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps

These are just like the ones you may find on the menu at your favorite Asian restaurant. You have been warned they are addictive.
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Dinner, Lunch
Cuisine Asian
Servings 4
Calories 451 kcal

Equipment

  • 1 frying pan
  • 1 Cutting Board
  • 1 Zoodle tool, or carrot peeler
  • 1 Chef's Knife

Ingredients
  

  • 1.5 Lbs Ground Chicken
  • 1/2 Onion
  • 2 Carrots
  • 1/2 Cup Water Chestnuts
  • 3/4 Cup Hoisin Sauce
  • 1 Tbsp Fresh Ginger
  • 1 Boston Lettuce
  • 1 Tbsp Olive Oil
  • 1 Tbsp Garlic
  • 2 Tbsp Sriracha Sauce
  • 2 Tbsp Low Sodium Soy Sauce
  • 2 Green Onions
  • 3 Tbsp Soy Sauce
  • 1 Zucchini

Instructions
 

  • Wash and peel the carrots
  • Chop 1 of them and zoodle or peel the other and set aside. One is for the mixture and one is for the topping
  • Zoodle or Julienne the Zucchini
  • Wash and chop the green onion and set aside
  • Rough chop the onion
  • Heat a frying pan with oil on medium/ high heat,  add onion and the chopped carrots. cook for approximately 3 minutes
  • Reduce the heat to medium and add the garlic and ginger to the mixture and cook for 3 minutes.
  • Add the ground chicken and cook thoroughly for 10 minutes.
  • Add the hoisin sauce, Sriracha sauce and water chestnuts, cook for another 5 minutes.
  • Spoon the mixture into the lettuce wraps
  • Place the carrots and green onions on the top of the wrap for crunch

Video

Notes

If this is your dinner meal you may want to consider adding 1/8 of a cup of rice to each lettuce wrap. 
This is Nicole's video of her recipe, our varies slightly- still the same great flavor,

Nutrition

Calories: 451kcalCarbohydrates: 37gProtein: 34gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 148mgSodium: 1354mgPotassium: 1304mgFiber: 5gSugar: 19gVitamin A: 6559IUVitamin C: 8mgCalcium: 68mgIron: 3mg
Keyword chicken, Dinner, Dinner Party, easy, Healthy, Lunch, Spicy
Tried this recipe?Let us know how it was!
Red Curry w Lentils opt

Red Curry with Lentils

Red Curry with Lentils

I was a lentil skeptic and my husband is always stand-offish when it comes to curry. For this recipe, I substituted some red Thai curry paste and then used traditional Indian Turmeric and Garam Masala. The flavors came together nicely. The secret to Indian cooking is to temper your dry spices in the pan letting all the aromatics perk up. This process is called Tadka or Chonk.
I added onions and garlic to a frying pan with some olive oil and tempered the spices with them. Once my onions were glistening, I added the chili paste, tomato paste, and lastly added coconut milk. I tasted along the way and added a bit more red chili paste and Garam Masala until spice until I had it at the proper consistency for us. Your family may prefer more spice and if this is the case by all means you can add more in the process.

Ingredients
  

  • 1 Cup Lentils
  • 3 Cups Water
  • 1/8 Teaspoon of Salt
  • 1 Tablespoon Olive Oil
  • 3 Ounces Red Curry Paste
  • 2 Ounces Tomato Paste
  • 5-6 Ounces Canned Coconut Milk
  • 1 Clove Garlic Minced
  • 1/2 of a Medium Onion Diced
  • 2 Teaspoons Garam Masala
  • 1 Teaspoon Turmeric
  • 1 Cup Rice

Instructions
 

  • Rinse the lentils using a strainer
  • Boil the water, salt, and lentils cook until tender for approximately 14- 17 minutes then drain any excess water
  • Set the lentils aside
  • In a medium-large frying pan, over moderate low medium heat add the oil, the onions, the garlic, and the dry spices.
  • Let them all hang out until the onions glisten then add both the pastes
  • Stir and slowly add the coconut milk
  • Taste and find your desired spice and heat, if it is too spicy add more coconut milk or if it is not enough heat add more curry paste.
  • Add the lentils by gently folding them in
  • Serve over plain white rice

Notes

Served over white rice this dish is simple to make and was packed with flavor.
 
Tried this recipe?Let us know how it was!

I was a lentil skeptic and my husband is always standoffish when it comes to curry. For this recipe, I substituted some red Thai curry paste and then used traditional Indian Tumeric and Garam Masala. The flavors came together nicely. The secret to Indian cooking is to temper your dry spices in the pan letting all the aromatics perk up. This process is called Tadka or Chonk.

I added onions and garlic to a frying pan with some olive oil and tempered the spices with them. Once my onions were glistening, I added the chili paste, tomato paste, and lastly added coconut milk. I tasted along the way and added a bit more red chili paste and Garam Masala until spice until I had it at the proper consistency for us. Your family may prefer more spice and if this is the case by all means you can add more in the process.

Served over white rice this dish is simple to make and was packed with flavor.

Ingredients

  • 1 Cup of Lentils
  • 3 Cups of Water
  • 1/8 of a Teaspoon of Salt
  • 1 Tablespoon of Olive Oil
  • 3 Ounces of Red Curry Paste
  • 2 Ounces of Tomato Paste
  • 5-6 Ounces of Canned Coconut Milk
  • 1 Clove of Garlic (Minced)
  • 1/2 of a Medium Onion (Diced)
  • 2 Teaspoons of Garam Masala
  • 1 Teaspoon of Turmeric
  • 1 Cup of Rice

Instructions

  • Rinse the lentils using a strainer
  • Boil the water, salt, and lentils cook until tender for approximately 14- 17 minutes then drain any excess water
  • Set the lentils aside
  • In a medium-large frying pan, over moderate low medium heat add the oil, the onions, the garlic, and the dry spices.
  • Let them all hang out until the onions glisten then add both the pastes
  • Stir and slowly add the coconut milk
  • Taste and find your desired spice and heat, if it is too spicy add more coconut milk or if it is not enough heat add more curry paste.
  • Add the lentils by gently folding them in
  • Serve over plain white rice
Jan's Peach Berry Opt

Jan’s Berry Peach Jam

Jan's Peach Berry Jam

Don’t waste summer fruits when they make the most delicious jams. You can control the amount of sugar or if you prefer use a lower calorie sweetener.  If your fruit has become very ripe you may omit the sugar all together. 

Ingredients
  

  • 2-3 Cups Leftover Berries Peaches and Grapes
  • ½ Cup Sugar
  • Zest of a Half of Lemon

Instructions
 

  • Chop the peaches, discard the pit
  • Add the berries and grapes and peaches to a small saucepan with cover
  • Add the sugar
  • Cook on medium heat until the fruit starts to break down stirring frequently
  • Reduce the heat and cook on low for approximately an hour
  • Stir and mash the fruit on the sides of the pan occasionally
  • Add the lemon zest
  • Let it cool for one hour
  • Add to Mason Jars and store in the fridge for up to 3 days
  • Or freeze for up to 3 months

Notes

Serve on toast
On top of goat cheese
or you can mix it in some prepared barbecue sauce for grilling chicken or pork
Tried this recipe?Let us know how it was!

Don’t waste summer fruits when they make the most delicious jams. You can control the amount of sugar or if you prefer use a lower calorie sweetener.  If your fruit has become very ripe you may omit the sugar all together. 

Ingredients

  • 2-3 Cups of Leftover Berries, Peaches and Grapes
  • ½ Cup of Sugar
  • Zest of a Half of Lemon

Instructions

  1. Chop the peaches, discard the pit
  2. Add the berries and grapes and peaches to a small saucepan with cover
  3. Add the sugar
  4. Cook on medium heat until the fruit starts to break down stirring frequently
  5. Reduce the heat and cook on low for approximately an hour
  6. Stir and mash the fruit on the sides of the pan occasionally
  7. Add the lemon zest
  8. Let it cool for one hour
  9. Add to Mason Jars and store in the fridge for up to 3 days
  10. Or freeze for up to 3 months

Serve on toast
On top of goat cheese
or you can mix it in some prepared barbecue sauce for grilling chicken or pork

 

Cinnmon Roll Pancake

Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

Yes, you read that correctly! I know it is hard to believe that all that cinnamon-y goodness could be packed into a pancake and still taste like a cinnamon bun with icing, but low and behold I made them and they were amazing!
These take a little bit more effort than just a regular old homemade pancake, but they are so worth it. I think this is a perfect treat for Christmas morning or any special occasion breakfast.
In the past, we have made our own cinnamon rolls and that requires you make and proof dough, however with the pancake version your family will have all the flavors of the cinnamon rolls without all that time and effort.

Ingredients
  

Pancakes

  • 1 Cup Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Milk
  • 1 Egg
  • 1 Teaspoon Vegetable Oil

Cinnamon Filling

  • 6 Tablespoons of Brown Sugar
  • 1/2 Stick of Butter Melted and Cool to the Touch
  • 1/2 Tablespoon of Ground Cinnamon

Glaze

  • 2 Ounces of Whipped Cream Cheese
  • 1/2 A Stick of Butter
  • 3/4 of a Cup of Powdered Sugar
  • 1 Teaspoon of Vanilla Extract

Instructions
 

Glaze

  • In a small saucepan melt the butter, the vanilla
  • Add the cream cheese until melted
  • Slowly add in the powdered sugar and mix until dissolved
  • Set aside to cool
  • Once cooled, fill a piping bag or plastic baggie with tip cut off with the icing

Cinnamon Filling

  • Stir together all ingredients
  • Place inside a piping bag with a small tip (If you do not have a piping bag once ready to ice you can cut a small corner off a filled plastic baggie)

Pancakes

  • Whisk together the dry ingredients
  • In a separate bowl mix the wet ingredients
  • Mix together lightly - do not overwork the batter, a few lumps are fine
  • Spray a pan or griddle with cooking spray
  • Over medium heat
  • Drop a scoop-full of the batter onto the pan (for rounder pancakes use an ice cream scoop)
  • Once the pancakes start to bubble, grab the bag of glaze and draw a round swirl starting from the inside of the circle outward. Do not draw the swirl too close to the edge of the pancake or the sugar can burn.
  • Check the bottom of the pancake flip when it is the desired color or light brown.
  • Let the cinnamon side cook and check your heat to make sure the sugars are not cooking too quickly. If you need to remove the pan from the heat and lower the temp.
  • Between each batch wipe out the pan to remove excess sugar.
  • Drizzle each pancake with the icing
Tried this recipe?Let us know how it was!

Yes, you read that correctly! I know it is hard to believe that all that cinnamony goodness could be packed into a pancake and still taste like a cinnamon bun with icing, but low and behold I made them and they were amazing!

These take a little bit more effort than just a regular old homemade pancake, but they are so worth it. I think this is a perfect treat for Christmas morning or any special occasion breakfast.

In the past, we have made our own cinnamon rolls and that requires you make and proof dough, however with the pancake version your family will have all the flavors of the cinnamon rolls without all that time and effort.

Ingredients

Pancakes
  • 1 Cup of Flour
  • 2 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1 Cup of Milk
  • 1 Egg
  • 1 Teaspoon of Vegetable Oil
Cinnamon Filling
  • 6 Tablespoons of Brown Sugar
  • 1/2 Stick of Butter Melted and Cool to the Touch
  • 1/2 Tablespoon of Ground Cinnamon
Glaze
  • 2 Ounces of Whipped Cream Cheese
  • 1/2 A Stick of Butter
  • 3/4 of a Cup of Powdered Sugar
  • 1 Teaspoon of Vanilla Extract

Instructions

Glaze
  1. In a small saucepan melt the butter, the vanilla
  2. Add the cream cheese until melted
  3. Slowly add in the powdered sugar and mix until dissolved
  4. Set aside to cool
  5. Once cooled, fill a piping bag or plastic baggie with tip cut off with the icing
Cinnamon Filling
  1. Stir together all ingredients
  2. Place inside a piping bag with a small tip (If you do not have a piping bag once ready to ice you can cut a small corner off a filled plastic baggie)
Pancakes
  1. Whisk together the dry ingredients
  2. In a separate bowl mix the wet ingredients
  3. Mix together lightly – do not overwork the batter, a few lumps are fine
  4. Spray a pan or griddle with cooking spray
  5. Over medium heat
  6. Drop a scoop-full of the batter onto the pan (for rounder pancakes use an ice cream scoop)
  7. Once the pancakes start to bubble, grab the bag of glaze and draw a round swirl starting from the inside of the circle outward. Do not draw the swirl too close to the edge of the pancake or the sugar can burn.
  8. Check the bottom of the pancake flip when it is the desired color or light brown.
  9. Let the cinnamon side cook and check your heat to make sure the sugars are not cooking too quickly. If you need to remove the pan from the heat and lower the temp.
  10. Between each batch wipe out the pan to remove excess sugar.
  11. Drizzle each pancake with the icing

Enjoy!

3 ingredient cranberry sauce opt

3 Ingredient Cranberry Sauce

3 Ingredient Cranberry Sauce

Throw away those cans of processed cranberry jelly and make your own simple, delicious, cranberry sauce this year for Thanksgiving. This sauce has only three ingredients so anyone can make it! This is the perfect recipe for a beginner cook who has to bring a side dish to a family gathering or for the host or hostess with the "most-ess" who wants to provide more scratch dishes at their Thanksgiving table! Your family and friends will be impressed with your amazing cranberry sauce and only you will know how easy it is to make.

Ingredients
  

  • 12 Ounce Package of Cranberries
  • 1 Cup of Orange Juice
  • 1 Cup of Sugar

Instructions
 

  • Wash the berries and set aside
  • Add the orange juice and sugar together in a medium pot
  • Cook for 2 minutes over medium heat until the sugar is dissolved then add the cranberries
  • Place a cover on the pot but keep an eye that it does not boil over
  • Cranberries will start to pop
  • Stir occasionally over the next 10 minutes
  • Remove the pot from the stove uncover and let it sit for 1 hour or until cool
  • Ladle the sauce into a container and place in the refrigerator

Video

Tried this recipe?Let us know how it was!

Throw away those cans of processed cranberry jelly and make your own simple, delicious, cranberry sauce this year for Thanksgiving. This sauce has only three ingredients so anyone can make it! This is the perfect recipe for a beginner cook who has to bring a side dish to a family gathering or for the host or hostess with the most-ess who wants to provide more scratch dishes at their Thanksgiving table! Your family and friends will be impressed with your amazing cranberry sauce and only you will know how easy it is to make.

Ingredients

  • A 12 Ounce Package of Cranberries
  • 1 Cup of Orange Juice
  • 1 Cup of Sugar

Instructions

  1. Wash the berries and set aside
  2. Add the orange juice and sugar together in a medium pot
  3. Cook for 2 minutes over medium heat until the sugar is dissolved then add the cranberries
  4. Place a cover on the pot but keep an eye that it does not boil over
  5. Cranberries will start to pop
  6. Stir occasionally over the next 10 minutes
  7. Remove the pot from the stove uncover and let it sit for 1 hour or until cool
  8. Ladle the sauce into a container and place in the refrigerator

Enjoy!

Watch How To Make It

opt pickled shrimp

Pickled Shrimp

Pickled Shrimp

Easy to make, a savory taste that makes you want to come back for another bite, and does not require a lot of time. Make this for your next gathering instead of shrimp cocktail. Your guests will rave about this dish for a long time.
Course Appetizer

Ingredients
  

  • 1 Lb. of Raw Shrimp
  • 2 Lemons sliced
  • 1 Large Onion
  • 1 Tablespoon of Your Favorite Seafood Boil I purchased mine at the spice store
  • ½ Cup of White Vinegar
  • ½ Cup of Olive Oil
  • 1 Teaspoon of Salt
  • ½ Teaspoon of Salt for the Boiling Water

Instructions
 

  • Remove head and peel the shell and legs (I leave the tail on)
  • Devein shrimp if not already purchased this way
  • Boil a pot of lightly salted water (½ teaspoon of salt)
  • Add the shrimp along with half of the onion and slowly stir as they will boil up and foam
  • Reduce the heat and simmer for 3-4 minutes until the shrimp turn slightly pink
  • With a slotted spoon transfer the shrimp to an ice bath (If you get some of the onion in the bath that is fine)
  • Slice the lemon and the rest of the onion in thin rings
  • In a mason jar layer the lemon and some raw onion and then some shrimp and a sprinkling of your seafood boil. Repeat until all are gone.
  • Add the teaspoon of salt
  • Add the oil and vinegar
  • Place the lid on the jar and shake a few times
  • Place this in the refrigerator for a minimum of 8 hours
  • Make sure the shrimp is covered. If you need to, add a little water and more of the olive oil and vinegar mix to the brine.

Notes

Note This is not a canning recipe. Although the shrimp will be pickled, this is not meant for storing and will not be shelf stable. They are meant to be stored in the fridge and eaten with in a day or two. 
Tried this recipe?Let us know how it was!
  • 1 Lb. of Raw Shrimp 
  • 2 Lemons (sliced) 
  • 1 Large Onion 
  • 1 Tablespoon of Your Favorite Seafood Boil (I purchased mine at the spice store) 
  • ½ Cup of White Vinegar 
  • ½ Cup of Olive Oil 
  • 1 Teaspoon of Salt 
  • ½ Teaspoon of Salt for the Boiling Water
  1. Remove head and vein from shrimp if not already purchased this way
  2. Peel the shell (I leave the tail on) 
  3. Boil a pot of lightly salted water (½ teaspoon of salt) 
  4. Add the shrimp along with half of the onion and slowly as they will boil up and foam
  5. Reduce the heat and simmer for 3-4 minutes until the shrimp turn slightly pink
  6. With a slotted spoon transfer the shrimp to an ice bath (If you get some of the onion in the bath that is fine)
  7. Slice the lemon and rest of the onion in thin rings
  8. In a mason jar layer the lemon and some raw onion and then some shrimp and a sprinkling of your seafood boil.  Repeat until all are gone. 
  9. Add the teaspoon of salt 
  10. Add the oil and vinegar
  11. Place the lid on the jar and shake a few times
  12. Place this in the refrigerator for a minimum of 8 hours 
  13. Make sure the shrimp is covered if you need to add a little water and more of the olive oil and vinegar mix to the brine. 

Enjoy!

marinated baby bella opt

Marinated Baby Bella Mushrooms

Marinated Baby Bella Mushrooms

This recipe makes a large batch for a party. If you love mushrooms make these to keep eat over a few days.

Ingredients
  

  • 3 8 Oz. Packages of Whole Baby Bella or White Mushrooms Try to select bite-sized mushrooms if some in the package are very large I half them to create a bite-size.
  • 1 Cup Red Onion
  • ½ Cup White Vinegar
  • ½ Cup Apple Cider Vinegar
  • 1 Cup Olive Oil
  • Cup Brown Sugar
  • 1 Tablespoon Italian Seasoning
  • 1 Teaspoon Red Pepper Flake
  • ½ Teaspoon Salt
  • 2 Cloves of Garlic Minced optional

Instructions
 

  • Fill a pot with water
  • Add mushrooms to the water and bring to a boil and reduce to a simmer with the lid off for 3 minutes.
  • Scoop out the mushrooms with a slotted spoon
  • Plunge the mushrooms into a bowl of ice water.
  • In your jar combine the white vinegar, apple cider vinegar, brown sugar, and salt.
  • the raw onion, garlic, and Italian seasoning
  • When the mushrooms are cooled add to your Mason jar
  • Fill jar and gently shake with all the ingredients.
  • Put on the lid and shake gently to incorporate all the seasoning

Video

Notes

You can eat these after 2 hours and can last for several days in the refrigerator, covered tightly. Make sure the mushrooms are covered.  If you need to add a little water or more of the olive oil and vinegar to the already cooked brine.
Enjoy! 
Tried this recipe?Let us know how it was!

Ingredients

This recipe makes a large batch for a party. If you love mushrooms make these to keep eat over a few days.

  • 3, 8 Oz. Packages of Whole Baby Bella or White Mushrooms (Try to select bite-sized mushrooms if some in the package are very large I half them to create a bite-size).
  • 1 Cup Red Onion
  • ½  Cup of White Vinegar
  • ½ Cup of Apple Cider Vinegar
  • 1 Cup of Olive Oil
    ⅓ Cup of Brown Sugar
  • 1 Tablespoon Italian Seasoning
  • 1 Teaspoon Red Pepper Flake
  • ½ Teaspoon Salt
  • 2 Cloves of Garlic Minced (optional)

Instructions

  1. Fill a pot with water
  2. Add mushrooms to the water and bring to a boil and reduce to a simmer with the lid off for 3 minutes.
  3. Scoop out the mushrooms with a slotted spoon
  4. Plunge the mushrooms into a bowl of ice water.
  5. In your jar combine the white vinegar, apple cider vinegar, brown sugar, and salt.
  6. the raw onion, garlic, and Italian seasoning
  7. When the mushrooms are cooled add to your Mason jar
  8. Fill jar and gently shake with all the ingredients.
  9. Put on the lid and shake gently to incorporate all the seasoning

Can eat after 2 hours and can last for several days in the refrigerator, covered tightly. Make sure the mushrooms are covered.  If you need to add a little water or more of the olive oil and vinegar to the already cooked brine.

Enjoy!

Watch How To Make It

Rainbow Grilled Cheese

  • 1 and 1/2 Cup of Shredded White Cheese (I used mozzarella but white cheddar would also work well)
  • Neon Food Coloring 
  • Bread (I used white bread but you could also use wheat)
  • Softened Butter or Butter Spread

 

  1. Divide your cheese equally into three bowls
  2. Drop two drops of a single food color into each bowl and stir well
  3. Butter one side of each slice of bread
  4. Heat a skillet over med high heat
  5. Place the butter side down in the pan
  6. Add the cheese onto the bread-one color per row
  7. Put the top on the sandwich butter side up 
  8. Flip carefully and grill until golden brown
  9. The magic happens when you cut the bread and see the rainbow!