Hello, precious readers!! Make sure you check out all of my Thanksgiving recipes! I have “How to Brine a Turkey” that tells you how to make the most delicious and moist turkey ever! I have “Cream Cheese Mashed Potatoes“! They are incredibly creamy and buttery!! I also have “Juliana’s Turkey and Dressing“. What is Thanksgiving without the dressing?? I will also have a green bean recipe coming soon, but today I want to share this incredible Cranberry Sauce with you! It is delicious and makes your kitchen smell divine! Pour it right over the dressing, if you like. Enjoy, dear readers!!
1 cup water
1 cup white sugar
1 (12 ounce) package fresh cranberries
1 orange, peeled and pureed
1 apple – peeled, cored and diced
1 pear – peeled, cored and diced
1 cup chopped dried mixed fruit
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.
This is an easy egg salad recipe you can eat as a sandwich or on crackers. It is economical and full of protein! Did you know with eggs you get all 9 amino acids your body requires a day? Remember, things don’t have to be complicated to be good and this recipe proves that! Enjoy!!
8 eggs, boiled
1/2 cup mayonnaise
2 Tablespoons chopped green onions
salt and pepper to taste
1/4 teaspoon paprika
Boil and chop eggs. Place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. Season with salt, pepper, and paprika. Stir and serve on your favorite bread or crackers. Enjoy!!
I went for Sunday lunch with some people from my church. Our ages varied from 19-60 plus years. I love that about my church!! The young people love to hang out with the older ones and they are tremendously respectful!!
We began to talk about recipes and what was popular and trending now. When I told a friend of mine, the basics was being sought after she laughed. The young women sitting across from us let her know they were desperate for that very thing! Moms had done most of the cooking and, when schedules were tight, it was grab from a fast food chain and goooooo!!!!
As I thought about this conversation I thought about my daughter, who is in college obtaining a second degree, and what it was like for my son and daughter both when they first moved off to school. There were a lot of sandwiches made with very inexpensive ingredients and one of those was a multitude of egg salad sandwiches for many of their friends in college with them! You can’t make egg salad if you can’t boil eggs!! Here is a no fail way to boil eggs. Keep watching, egg salad is soon to follow!!
Put a single layer of eggs in a pot. Add a generous amount of salt (this is the secret to the eggs peeling easily) to the pot. Cover your eggs with cold water and be sure they are totally covered in the water. Make sure none of your eggs are “whistling”. This means one is cracked and could be bad…you will want to dispose of those. Turn your burner to high and bring your water to a rolling boil. If the water begins to boil over you may turn to a medium high heat. Boil your eggs for 20 minutes.
Drain the water, and cover them with cold water afterwards. Let them sit for about 10 minutes. Crack the eggs on the side of the pot. I rinse my eggs under cold water while I peel them to be sure none of the shell is still sticking to the egg. Refrigerate until you are ready to use, or you may use them immediately. I use my eggs within 2 days!
Here is another good one if you are loving the “low carb way”! I am taking this to prayer meeting tomorrow! Sounds delicious! Enjoy, precious reader!!
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar (may substitute artificial sweetner)
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. In a large bowl, combine the spinach with the toasted almonds and cranberries.
I found myself missing fried chicken. I went to a tea room recently and they served this “Pecan Crusted Chicken” on top of a bed of greens and purple onions with a yummy dressing! It cut my craving for fried chicken! It is easy and yummy! This particular recipe serves 4. Enjoy!!
1 1/2 c. crushed pecans
1 tsp salt
Lawry’s Season All Salt (to taste)
4 servings of boneless, skinless, chicken breast- pounded to 1/4 in. thickness (I use chicken tenderloin, so no “pounding” is necessary)
Almost completely thaw breast, pound to 1/4 in. thickness with mallet.
Grind pecans to as fine a consistency as possible. Add first 3 ingredients and mix well. Whisk eggs and dip breast in eggs & then coat with pecans. Place on a foiled baking sheet and bake at 400* for 25-30 min. till brown & juices run clear. You can slice the chicken and serve on top of a tossed salad with Ranch dressing. Yummy!!