SWEET CRANBERRY BREAKFAST CASSEROLE

Yes, another breakfast casserole. But this one is definitely Thanksgiving- and Christmas-themed. While I’m thinking on one that includes pumpkin, enjoy this tasty creation.

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10 King’s Hawaiian Sweet Rolls, torn into bite-sized pieces

1-14 oz can whole cranberry sauce

8 eggs

3/4 cup half and half

1/4 cup brown sugar

1 tsp ground cinnamon

1/4 cup pecans halves

1) Preheat oven to 375 degrees; lightly butter 13×9 baking dish

2) Spread rolls over bottom of baking dish; drop cranberry sauce by teaspoonfuls over rolls; set aside

3) In medium-sized bowl, mix eggs, half and half, brown sugar, and cinnamon; pour over rolls; bake in oven 45-50 minutes until done in center; scatter pecans over top and bake additional 5 minutes; serve

Servings: 6

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SWEET AND SASSY CHICKEN SALAD

Another visit with an old friend–Sweet and Sassy Chicken Salad. In the past, I’ve made this recipe with deli-roasted chicken, but since I forgot to pick one up, canned chicken came to the rescue. And, really, it was just as tasty. Perfect for a cool summer dinner!

Sweet and Sassy Chicken Salad

1/2 cup mayonnaise

1/4 cup sour cream

3 tbsp apricot jam

juice of 1 lime

1 tsp honey

1/4 tsp salt

3-1/2 cups deli-roasted chicken (or 3-10 oz cans chicken breast, drained)

1 large apple (I used Fuji), diced

1 mango, peeled, pitted, and diced

1 cup seedless red grapes, halved

1/2 cup chopped celery

1/4 cup Craisins (or raisins)

1/3 cup chopped pecans

6 cups chopped romaine lettuce

1) To medium-sized bowl add: mayonnaise, sour cream, apricot jam, lime juice, honey, and salt; mix well and set aside

2) To large bowl add: chicken, apple, mango, grapes, celery, Craisins, and pecans; mix well; gently stir in mayonnaise-sour cream sauce until combined; set aside

3) Divide lettuce between 4 (or 6) plates; spoon chicken salad over lettuce and serve with or without dressing of your choice (Junior Too rarely passes up a chance to pour on Raspberry Walnut Vinaigrette); Yum!

Servings: 4-6

CRANBERRY-APPLE-BALSAMIC PORK TENDERLOIN

Over the years, this recipe has probably been the most requested by family and friends. It has it all–ease of preparation, beauty, taste, taste, and taste. Junior Too says it’s the balsamic, I think it’s the Craisins and balsamic, and Senior is too content enjoying it to waste time picking it apart. Regardless, last night it was once again well received by our wonderful guests who helped us scrape the casserole dish clean. More than the usual thumbs up 🙂

Cranberry Apple Balsamic Pork Tenderloin

1/2 cup all-purpose flour

1/2 tsp sea salt

1/4 tsp ground black pepper

2 tbsp olive oil

2 lbs pork tenderloin, sliced into 1/2″ thick rounds

3/4 cup white cooking wine

1/2 cup water

1/4 cup balsamic vinegar (I used cherry balsamic this go around but I think I prefer basic balsamic–one too many notes)

1 tbsp cornstarch

1/2 cup Craisins

1 apple (I used Gala), diced (Note: this ingredient is optional but a lovely addition)

1 tbsp parsley

1) Preheat oven to 200 degrees (for warming)

2) In shallow bowl, mix flour, salt, and pepper; set aside

3) To large skillet (quite large or you may have to prepare in 2 batches) add olive oil and heat over medium-high

4) Meanwhile, dredge pork tenderloin rounds in flour; place in skillet and cook 4-5 minutes each side until browned and no longer pink; remove rounds from skillet (leave all those tidbits in the bottom for the sauce to come) and lay side by side in large casserole dish; place in oven to keep warm

5) Reduce skillet heat to medium and add cooking wine and water; in small bowl, mix balsamic vinegar and cornstarch and stir into wine; stir in Craisins and apple and cook 5 minutes until sauce thickens; remove from heat

6) Remove pork tenderloins from oven and pour Cranberry-Apple-Balsamic sauce over the top; sprinkle with parsley and serve

Servings: 4-6

BLUEBERRY-ORANGE-POMEGRANATE SMOKED SALMON SALAD

Bear with me while I say it again: I’m not a fan of fish, and as for salmon… But since it isn’t all about me, I make sure Senior and Junior Too get their weekly quota of stuff from the sea. Fortunately, I chose smoked salmon for this salad, of which I think I just might become fond. Of course, the blueberries, mandarin oranges, pomegranate seeds, Craisins, goat cheese, and pecans played a big part in making this meal a keeper. Enjoy!

BLUEBERRY-ORANGE-POMEGRANATE SMOKED SALMON SALAD

6 cups romaine lettuce

4 cups spinach

1 cup fresh blueberries

1-11 oz can mandarin oranges, drained and segments chilled

1  cup pomegranate seeds (arils)

1/2 cup Craisins

1/2 cup crumbled goat cheese

1/4 cup pecans

8 oz smoked salmon, flaked

Dressing suggestion: raspberry vinaigrette (our favorite is Ken’s Steakhouse Lite Raspberry Walnut Vinaigrette)

1) To large salad bowl, add romaine and spinach and toss to combine.

2) Scatter over lettuce and spinach: blueberries, mandarin oranges, pomegranate seeds, Craisins, goat cheese, and pecans.

3) Top salad with salmon and serve with dressing

Servings: 4-5