Recipe #85 - Cranberry Salsa with Cilantro and Chiles

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I made this recipe as a side dish for this year's Thanksgiving dinner. I was tired of always eating the cranberry sauce straight out of the can every year. This definitely shook things up a bit.

Preheat over to 200 degrees. 

Place cranberries on a cookie sheet and let simmer in the oven until softened and juicy. Small bubbles should break the surface around the edges of the berries. The Payoff: Simmering softens the berries and allows enough time for all the flavors to meld. For more of a bitter taste, place the cranberries directly in the food processor. Simmering them will bring out the sweetness.

Heat oil in skillet over medium heat. Add pepitas; stir until golden, about 1 minute. Transfer too plate; sprinkle with sea salt.

Place cranberries in processor. Using on/off turns, process until finely chopped. Transfer to bowl. Add onions, cilantro, and chiles. Stir sugar and lime juice in another bowl until sugar dissolves. Do Ahead: Cranberry and lime mixtures can be made 4 hours ahead. Cover separately; chill. 

Add cranberry mixture and pepitas to lime juice mixture; still to combine.

Rating: 7

Time: 40 minutes

Serves: Makes about 3 cups

Ingredients:

4 teaspoons pumpkin seed oil

1/2 cup natural unsalted papitas (shelled pumpkin seeds)

Sea salt

2 cups fresh cranberries or frozen, thawed

1 1/3 cups chopped green onions (dark green parts only; 2 bunches)

1 cup chopped fresh cilantro

2 tablespoons minced seeded serrano chilles

6 tablespoons sugar

6 tablespoons fresh lime juice

Recipe #10 - Cranberry & Cheese Stuffed Chicken Breast

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I got this recipe off my fab little sista T. Pretty much winged it.

First, I preheated oven to 400. Then I rinsed and butterflied the chicken breasts (organic, free range, grain fed chicken breast). I had to Google "how to butterfly a chicken breast". Lol. I love Google, it makes me more smart everyday. Then I seasoned the breast with salt and pepper.

I then mixed the cream cheese, goat cheese (I used the kind with chives and onions for extra taste), and dried cranberries together in a medium sized bowl. Spoon the cheese mixture into the middle of the chicken breasts and close like a sandwich.

Place into a baking dish and bake uncovered for 35-40 minutes or until done (which I just learned was 190 degrees inside for chicken).

Something I would have done differently is make some sort of marinade and soaked the chicken in it prior. The chicken was a tad bland and a little dry. The cheese mixture was perfect though, it def made the recipe.

Time: 55 mins
Rating: 6.5
Serves: 6
Ingredients:
6 Free range chicken breast
2/3 cup cream cheese
2/3 cup goat cheese (optional: with chives and onions)
1 cup dried cranberries (or to taste)
Salt and pepper