Cranberry Orange Bread

Dave is always asking for Cranberry Orange bread (or anything cranberry orange!) and I finally found a recipe and tweaked it up so that we both like.

Cranberry Orange Bread 

1 C cranberries 

Cinnamon sugar

2 C flour

3/4 C sugar 

1 1/2 tsp baking powder 

3/4 tsp salt 

1/2 tsp baking soda 

1/2 tsp cinnamon 

1/4 C butter, melted 

3/4 C orange juice 

Zest of 1 medium orange 

1 egg, beaten 

1/2 C chopped walnuts

Glaze:

1 C powdered sugar 

2-3 Tbsp orange juice

Chop cranberries; place in small bowl and sprinkle with cinnamon sugar, stir and set aside. 

Combine flour, sugar, baking powder, salt, baking soda and cinnamon in a bowl.  Add melted butter, orange juice, orange zest and egg; mix well.  Fold in cranberries and walnuts.  Spoon batter into prepared pans. 

Bake at 350 for 60-70 minutes or until toothpick in center comes out clean.  Cool in pan for 10 minutes.  While bread is cooling, prepare glaze by mixing powdered sugar and orange juice until smooth.   Place waxed paper under cooling wrack.  Remove bread to cooling wrack and poke holes in the top with a toothpick.  Slowly drizzle glaze over top of warm bread.  Allow to cool completely before cutting.  

Makes 1 loaf

Pork with Chiles and Lime

This was a very tasty dinner.  We served it with warm tortillas.  I added a little corn starch mixed with water at the end to thicken the sauce.  If you remove the seeds from the jalapenos it won't be very hot...we didn't think it was hot at all.  I served it with a little additional lime zest, too.  And I forgot to buy cilantro so maybe we'll try that next time.  We also used pork tender loin because that's what we had on hand.  You could probably brown the meat and onions and then throw everything in the crock pot, too.  

Pork with Chiles and Lime

2 pounds boneless pork shoulder, OR boneless pork loin, cut into 1-inch pieces

3/4 tsp. salt

3/4 tsp. ground black pepper

2 Tbsp. oil

1 small yellow onion, diced

2 large jalapeno chiles, seeded and chopped

2 cloves garlic, minced

1 14.5 oz. can chicken broth

1/4 C. cilantro, chopped

1/2 tsp. lime zest, grated

1/4 C. fresh lime juice

Lime wedges, as garnish, optional

Additional cilantro, chopped, as garnish, optional

Tortillas

Season pork cubes with salt and pepper.  Heat oil in large Dutch oven and saute pork in batches until nicely browned on all sides, about 5 minutes.  Transfer pork to a plate.  Stir in onion, chiles and garlic and cook, stirring, for 2-3 minutes until onion is soft (or longer for caramelized onions).  Add pork back into pot, along with broth, cilantro, zest and juice.  Bring to a boil.  Simmer, uncovered, stirring occasionally, for about 1 1/4 hours, until meat is fork-tender and liquid has thickened.

Serve garnished with lime wedges and chopped cilantro with warm tortillas and black beans on the side.

Serves 6

Serving suggestions from the website:  In Mexico, pork is often cooked with lime and served with more lime.  This very flavorful, stew-like dish can be served with hominy, rice, or potatoes.  You can also add black beans and corn.  

Recipe altered slightly from porkbeinspired.com

Easy Clam Chowder

This was really easy and delicious.  I just used some bacon bits because I didn't have time to cook bacon tonight, so I stirred them in with the clams and half & half.

EASY CLAM CHOWDER

YIELD: 4 SERVINGS

 

PREP TIME: 15 MINUTES

 

COOK TIME: 30 MINUTES

TOTAL TIME: 45 MINUTES

INGREDIENTS:

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1/2 teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1 cup milk
• 1 cup vegetable stock
• 3 (6.5-ounce) cans chopped clams, juices reserved
• 1 bay leaf
• 2 russet potatoes, peeled and diced
• 1 cup half and half*
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat; set aside.
2. Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
5. Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
6. Serve immediately, garnished with bacon and parsley, if desired.

Recipe altered slightly from http://damndelicious.net/2015/04/25/easy-clam-chowder/

Raspberry Almond Thumbprint Cookies

These cookies are definitely the best thumbprints I've had... I also used real vanilla extract and I think that made a big difference in the glaze.

http://sallysbakingaddiction.com/2013/12/12/raspberry-almond-thumbprint-cookies/

Raspberry Almond Thumbprint Cookies

yield: ABOUT 26 COOKIES

total time: 5 HOURS, 15 MINUTES (INCLUDES CHILLING & COOLING

Ingredients:

• 1 cup (230g) unsalted butter, softened to room temperature
• 2/3 cup (134g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 2 cups + 2 Tablespoons (264g) all-purpose flour (spoon & leveled)1
• 1/2 cup (160g) raspberry jam2

Icing

• 1 cup (120g) confectioners' sugar
• 1-2 Tablespoons (15-30ml) cream or milk
• 1 teaspoon vanilla or almond extract (optional)

Directions:

1. This cookie dough requires at least 4 hours for chilling and cookies must cool before glazing. Don't forget to plan ahead!
2. Make the cookies: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla, and almond extracts. Scrape down the sides and the bottom of the bowl as needed. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed.  Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours.
3. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they're nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.3 Make an indentation with your thumb into each ball. The dough may crack slightly when you press your thumb into it. Simply smooth it out with your fingers if you can. Otherwise, it's perfectly fine to have a few cracks. Fill each with a scant 1/2 teaspoon of jam. (Or however much it can hold.)
4. Bake the shortbread thumbprint cookies for 14-15 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake.  In fact, I only baked mine for 13-14 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before glazing.
5. Make the glaze: Whisk the glaze ingredients together until smooth. Add more liquid to thin out or add more confectioners' sugar to thicken to your desired consistency. Drizzle over cooled cookies. Glaze will set within a couple hours.

Make ahead and storing: Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough can be frozen up to 2 months; baked cookies (without glaze) may be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Italian Slider Sandwiches

Italian Slider Sandwiches

Prep and or Rising time

20 mins

Cook time

12 mins

Total time

32 mins

Author: Melanie - Gather for Bread

Serves: 12 sandwiches

Ingredients

·         12 Hawaiian sweet dinner rolls

·         12 slices deli sandwich ham

·         12 slices pepperoni

·         12 slices salami

·         6 slices provolone cheese, cut in half

·         3 tablespoons butter, melted

·         ½ tablespoon Italian seasoning

·         ¼ teaspoon garlic powder

·         ¼ teaspoon onion powder

·         Pepperoncini

·         Red wine viegar, olive oil, salt and pepper

Instructions

1.    Slice top from rolls and place bottoms in baking pan.

2.    Spread red wine viegar/olive oil over bottom buns.  Sprinkle with salt and pepper.

3.    Layer with ham, pepperoni, salami and half slice cheese on each roll. Place bun tops over cheese.

4.    Combine butter, Italian seasoning, garlic powder and onion powder and mix well. Using a pastry brush, spread over rolls.

5.    Pour or spread sauce over the rolls, just brushing the tops. Cover with foil. Let sit for 10 minutes.

6.    Meanwhile preheat oven to 350 degrees.

7.    Bake for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

http://gatherforbread.com/italian-slider-sandwiches/

Salsa Verde Chicken Casserole

I guess we've been in the mood for Mexican food lately.  This casserole was really tasty, quick and easy.  I didn't use rotisserie chicken, I just used some of the chicken that we canned, and I flavored it with cumin, salt, pepper and ancho chili powder before I added everything together.  It originally called for chopped fresh tomatoes, but I just used a can of the Rotel tomatoes becuase I knew that Jeff would like those better than fresh.  I liked the addition of a little bit of green chile in there, too.



Salsa Verde Chicken Casserole

2 C. shredded rotisserie chicken
1 C. (8 oz) sour cream
1-1/2 C. salsa verde, divided
8 corn tortillas (6-inch)
1 can Rotel tomatoes w/ green chiles OR 2 cups chopped fresh tomatoes
1/4 C. minced fresh cilantro
2 C. shredded Monterey Jack cheese
Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves

Combine the chicken, sour cream and 3/4 C. salsa in a small bowl.  spread 1/4 cup salsa on the bottom of a greased 8 in. square baking dish.
Layer with half of the tortillas and chicken mixture; sprinkle with half of the tomatoes, half of the minced cilantro and half of the cheese.  Repeat layers with remaining ingredients, ending with the cheese.
Bake, uncovered, at 400° for 20 to 25 minutes or until bubbly and warm throughout.  Serve with remaining salsa and , if desired, optional toppings.  Yield: 6 servings

From TasteofHome.com

Old-Fashioned Colorado Green Chile

Jeff gives this 5 stars except I was instructed to cut the onions smaller next time.  Ok!
I bought a bag of frozen roasted, diced green chiles that were hot, but feel free to make it as mild as you want.


Old-Fashioned Colorado Green Chile

2 lbs. cubed pork shoulder
2 Tbsp butter (optional)
2 large cloves garlic, minced
1/4 tsp pepper
3 Tbsp flour
1 14-oz. cans diced tomatoes OR 2 C. diced fresh tomatoes
1 can chicken broth
1 C. water (adjust to your preference)
2 1/2 c. diced, roasted green chiles (about 20)
1/2 large onion, diced
salt and pepper to taste

Directions:
Melt butter in large skillet.  Brown pork, garlic and pepper in skillet.  Add flour, stir and cook 2 more minutes.  Place all ingredients in a crock pot and cook onlow for 2 to 3 hours.
Serve with shredded cheddar cheese, sour cream and tortillas, if desired.
Makes 8 to 10 servings

Recipe altered slightly from the Denver Post.