Cranberry Apple Sauce

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I realized last night as I was trying to fall asleep that I hadn't yet planned a menu for Thanksgiving.  Since we won't be able to spend time with family in CO or KY, we are just having a low key holiday here.  We will run in a Turkey Trot in the morning, and then eat some turkey and fixin' later.

As I was laying there I got to to thinking of this Cranberry Chutney/Sauce that I made three years ago.  I looked all over my house and the internet to find it, until finally coming across it.  I had remembered that I omitted something out of the recipe...but when I came across it tonight, I realized I had left out a few things.  They didn't seem to go with teh characteristic that I like in my sauce...but I suppose that's what made it more of a chutney recipe?  Anyway, here's a link to the original recipe from Good Housekeeping (aka my favorite magazine!) and I will put my version below.  It's worth a try, it's the perfect balance of sweet, sour and refreshing with that coriander! :)

Cranberry Apple Sauce
1.5 c. Water
1 c. Ssugar
2 T. Apple Cider Vinegar
1 t. Coriander seeds
3 Medium Gala Apples, peeled and chopped
1 bag Cranberries

In a large saucepan stir together water, sugar, vinegar and coriander seeds until sugar dissolves.  Heat to boiling and then add apples.  Reduce heat to medium-low and simmer for about 25 minutes or until apples are tender.  Add cranberries and simmer for another 10 minutes or until about half of cranberries pop.  Stirring occasionally.  Serve warm or cool.

Chicken Quesadillas

I love quesadillas.  Pretty much any way you slice them (literally) and these I made with leftover chicken and veggies from fajitas the other night.  Yummy!  They are not rocket science...but of course, they are just good and easy.  :)

What you need:
Cooked chicken
Veggies (optional)
Cheese
Tortillas (any size works!)

My favorite way of making them (and the way I think gets all the melty goodness around best) is to place one tortilla down on the preheated skillet and top with an even layer of cheese.  Then once it melts carefully pick it up and place it on a plate for a moment.  Then place the second tortilla down on the skillet and spread an even layer of cheese, AND now put your chicken and veggies.  Once the chicken, etc is set on the tortilla place the tortilla with the already melted cheese on top of the chicken cheese side down.  (make sense?) Sounds more complicated than it is really!  :)  After a few more seconds you have a perfectly crispy, melty quesadilla!!

Load it up with your choice of toppings and it's good enough to eat!  :)

Easy Fajitas

I suppose you probably already know that one of my all time very, very, very favorite, most loved restaurants is Chili's.  There are a few things on their menu that I cycle through when I go there.  (Which isn't as often as it used to be...which is probably good for my wallet and waistline...)  Chicken Enchilada Soup and Salad, Chicken Sliders and of course, their Chicken Fajitas!  I really, really love their fajitas, and if I didn't also like those other two things i would probably always get them.  Although, I also need a sharing buddy for their fajitas for one...  Anyway, I make different fajitas from time to time at home too, because i love them so much.  And you'll notice I didn't label this recipe a copycat because it's not.  I'm not going for that with this one at all.  I just am posting a simple recipe for some yummy fajitas at home. :)  I may later post one that's a copycat though...so stay tuned.  My mom has a killer (why do we use that word in this context?) recipe for their marinade...

Easy Fajitas at home (serves 4)
2 Chicken Breasts
1 Sweet Bell Pepper, sliced (I used yellow, but red, orange or green work too)
1 Onion, sliced
1 T. Oil
Fajita sized tortillas, or any size you want!
Cheese, shredded
Sour Cream
Pico or Corn Salsa
Guac. (optional)

Clockwise from top left: Chicken, Onions and Peppers; Plate of garnishing
goodies; tortillas ready to go; starting to assemble; and ready to eat!

1.  Cook the chicken until there is no pink.  Set aside.  (While chicken is cooking you can prepare a plate with the sour cream, cheese, pico, etc...)
2.  In a large skillet saute the onions in the oil until they start to caramelize.
3.  Add in peppers and continue to saute until they are slightly caramelized or to your liking.
4.  Slice cooked chicken and add into skillet.  Top with fresh ground  pepper.  Remove from heat.
5.  Serve immediately and enjoy!

If you have any chicken and/or onions and peppers left you can use them for these yummy quesadillas. :)

Corn Pancakes

Here's a little twist on a favorite comfort food!  I recently heard about corn pancakes from a friend at Church. (who happens to have a father who is from Kansas, which this recipe is probably more likely from than NC)  So I had to try to make some of my own a couple days later when I was making "Breakfast for Dinner".

These corn pancakes are really simple.  In fact, all you do is add a can of corn to your pancake mixture -- whether you use storebought or make it from scratch.  Then you just cook them on a griddle like normal and voila!  Corn Pancakes!  They have a distinct taste, are a little heartier and you can sneek another veggie in!  (even if it is, just corn!)

 Proportions for 4 servings:
Prepared Pancake Mix (homemade or storebought)
1 can of corn (I used Green Giant White and Yellow Sweet because I love sweet corn)

Yum!  These will definitely make another appearance on our dinner table soon!