Cranberry Apple Pork Chops

Cranberry Apple Pork Chops

These cranberry pork chops are very convenient to cook with fresh cranberries, diced apples and seasonings. Grill the ribs, then bake them with seasonings. About half of the baking time, add the cranberries and diced apples to the pork chops. For some extra crunch, add a few tablespoons of chopped pecans or walnuts to the ribs.

If you prefer, you can use cut Bosc or Anjou pears instead of cut apples. Or use another seasonal fruit. In summer, chopped peaches or nectarines and frozen cranberries are good supplements. If you can’t find fresh or frozen cranberries, use a 16-ounce jar of whole cranberry sauce, reduce the chicken broth to 1/4 cup, and reduce the sugar to 1 tablespoon, or adjust to taste.

Eat these delicious ribs with rice, fillings or baked potatoes and steamed vegetables.

 

 

 

Cranberry Apple Pork Chops
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Cranberry Apple Pork Chops
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Ingredients
Optional:
Servings:
Instructions
  1. Preheat oven to 350 F.
  2. Heat the shortening in a heavy skillet over medium heat — brown the pork chops on both sides.
  3. Place pork chops in a shallow baking dish.
  4. Sprinkle the chopped onion, poultry seasoning, salt, and pepper over the pork chops. Add the chicken broth.
  5. Cover the pan tightly with foil and bake for 30 minutes.
  6. Combine cranberries with the diced apple, sugar, and 1/4 cup of water. Add 2 tablespoons of chopped pecans or walnuts, if desired. Spoon the mixture over the pork chops.
  7. Bake 20 to 30 minutes longer, or until pork chops are tender and done.
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Christmas dinner wellington

Christmas dinner wellington

Mix your holiday main course with this wonderful Wellington Christmas dinner. A pre-meal, it contains fillings and cranberry sauce, so on an important day you need to consider vegetables and gravy

 

Christmas dinner wellington
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Christmas dinner wellington
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Ingredients
Servings:
Instructions
  1. Heat the oil in a pan. Add the onion and cook for 8-10 mins until soft. Tip into a bowl and leave to cool.
  2. Cover a chopping board with cling film and place a chicken breast on top. Cover the chicken with more cling film. Use a rolling pin to gently bash the thicker part of the chicken until the whole chicken breast is an even thickness of about ½cm. Repeat with the remaining breasts.
  3. Mix the sausagemeat, herbs and breadcrumbs into the cooled onions. On your worktop, make a double layer of cling film, about 30 x 40cm in size. Lay the prosciutto on top, covering as much of the cling film's surface area as possible. Top with the chicken breasts, placing them to fit together (cut into smaller pieces if you need to) and arranging them to completely cover the prosciutto. Season the chicken.
  4. Cover the chicken with the sausagemeat mixture, spreading it right to the edges. Stir the cranberry sauce to loosen it, then spread over the sausagemeat. Roll the chicken up tightly from one of the longer sides (using the cling film to help you but keeping the cling film on the outside), encasing the fillings in a spiral inside. The prosciutto should be the outermost layer. Wrap the roulade in a large sheet of cling film and twist at the ends to seal, then freeze for 30 mins.
  5. On a floured surface, roll out one block of pastry to the thickness of a £1 coin. Place on a baking tray lined with parchment. Unwrap the chicken roulade and place on top of the pastry. Trim the pastry to a rectangle, leaving 2-3cm all the way around the base of the roulade. Save the off-cuts for decorating the top.
  6. Roll out the second piece of pastry to the same thickness as the first. Whisk together the egg and extra yolk and brush a little around the edge of the pastry base. Drape the second piece of pastry over the roulade, moulding it tightly around the meat and pushing out any air pockets. Trim off any excess pastry, leaving a border of about 2cm.
  7. Crimp the border with your thumb and forefingers, or use a fork to press around the edge to seal (flour the fork if the pastry begins to stick). Brush the wellington all over with the egg wash. Use the reserved pastry off-cuts to decorate the wellington as you like, or score through the top layer with a sharp knife. Cover and chill for at least 1 hr, or for up to 48 hrs. Can be frozen at this stage for up to two months (defrost in the fridge before cooking). When you’re ready to cook, heat the oven to 200C/180C fan/gas 6.
  8. If you have any egg wash left over, brush the wellington with a little more just before baking. Cook for 1 hr 15 mins until the pastry is golden and crisp. If you've previously frozen the wellington, make sure it's cooked through by poking a sharp knife into the centre and checking the tip comes out very hot. Serve with mash or roast potatoes, veg and gravy, if you like. Chicken is much juicier than beef, so have some kitchen paper to hand ready for when you cut into the wellington.
Recipe Notes
WANT A GLOSSY FINISH?

Using just the egg yolk to glaze the pastry will give a much glossier finish than using the whole egg. A second glaze, just before it goes in the oven, will make it glossier still.

 

ADD A NUTTY TWIST

Add some cooked, chopped chestnuts to the roulade for a rich, nutty flavour.

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Spiced Pumpkin Cranberry Muffins with Chocolate Chips and Pecans

Spiced Pumpkin Cranberry Muffins with Chocolate Chips and Pecans

Description:

This update of the quick and easy pumpkin cranberry muffins in “Naturally provide better quality dairy-free desserts” is that my young granddaughter decided to sprinkle chocolate chips and some chopped on top of their muffins before baking The result of the pecan. (All Costigans think that chocolate makes everything better!) I am sure that taking 5 minutes to cook the sugar and spices into the pumpkin puree will make the best muffins, and the pumpkin puree can be made a few days in advance, even freezing. Stir the remaining puree into oatmeal or blend into a smoothie. If time is tight, use pumpkin pie mixture. (The farmers market is a good organic version.)

 

Ingredients:

For the Spiced Pumpkin Puree:

  • 2 cups unsweetened canned pumpkin purée
  • 2/3 cup organic whole cane sugar (such as Sucanat), or use brown sugar 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon ground cloves

For the batter:

  • 4 teaspoons apple cider vinegar, divided
  • 2/3 cup soymilk or almond milk
  • 1 cup whole wheat pastry flour
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons aluminum-free baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup plus 1 tablespoon cooled Spiced Pumpkin Purée
  • 1/4 cup mild tasting extra virgin olive oil, or any neutral vegetable oil
  • 1/4 cup pure maple syrup, Grade B or dark amber
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon orange extract or preferably 1/8 teaspoon orange oil, optional
  • 1/3 cup dried cranberries
  • 2 tablespoons dairy-free chocolate chips
  • 2 tablespoons sliced or chopped pecans

 

Instructions:

Position a rack in the upper third of the oven and preheat to 400 degrees. Oil a 12-cup standard muffin tin including the top.

To make the Spiced Pumpkin Puree: Combine all the ingredients in a medium skillet. Cook over medium-low heat, stirring frequently with a heatproof spatula, until the mixture comes to a low boil. Lower the heat and simmer 3 to 4 minutes, until the purée is dark and shiny, slightly thickened, and the sugar has dissolved.

Remove from the heat and spoon into a shallow dish to cool. Refrigerate for up to 2 days or freeze up to 1 month.

To make the batter: In a small bowl, mix the soy or almond milk with 2 teaspoons of the apple cider vinegar. Set aside for 10 minutes to clabber.

Place a wire mesh strainer over a medium bowl. Add the pastry flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg to the strainer. Stir with a whisk to sift the ingredients into the bowl. Whisk to aerate the ingredients.

Combine the Spice Pumpkin Purée, oil, maple syrup, vanilla extract, orange extract or oil and the remaining 2 teaspoons of apple cider vinegar in medium bowl. Add clabbered milk and whisk until well blended. Pour into dry mixture and stir with a spatula only until the batter is smooth and no traces of flour remain. Stir the cranberries into the batter.

Divide the batter evenly, filling each cup 3/4 full. An ice cream scoop makes filling the cups easy. Sprinkle the top of each muffin with 3 to 4 chocolate chips and a few pieces of pecans.

Bake for 13 to 15 minutes, or until muffins are golden and a tester inserted into the middle of a muffin comes out clean or with just a few moist crumbs.

Cool the tin on a rack for 5 minutes. Carefully run a thin knife between the muffins and the inside of the cups, and lift each muffin onto the rack to cool completely.

Store in a tin for a day or freeze for up to 1 month. Defrost uncovered.

Note: This recipe leaves you with some leftover Spiced Pumpkin Puree, which can be frozen and reserved for another batch of muffins. Costigan likes to use the leftover puree to make pumpkin-spice smoothies. It’s also good stirred by the spoonful into cooked oatmeal or plain grits.

 

NUTRITION

Calories: 196

Total Fat: 6.7 g

Sat. Fat :1.2 g

Cholest. 0.0 mg

Sodium: 217 mg

Total Carb: 31.6 g

Protein: 3.1 g

Fiber: 2.9 g

 

 

Spiced Pumpkin Cranberry Muffins with Chocolate Chips and Pecans
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Spiced Pumpkin Cranberry Muffins with Chocolate Chips and Pecans
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Ingredients
For the Spiced Pumpkin Puree:
For the batter:
Servings:
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Ravioli Casserole

Ravioli Casserole

The whole family will love the fun, cheese flavor of this wonton casserole. It’s like lasagna-no fuss! Time-saving ingredients, including prepared pasta sauce and frozen ravioli, prepare quickly.

 

Ingredients

  • 1 package (20 ounces) refrigerated cheese ravioli
  • 3-1/2 cups pasta sauce
  • 2 cups small-curd 4% cottage cheese
  • 4 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Minced fresh parsley, optional

 

Directions

  • Preheat the oven to 350°. Prepare ravioli according to package directions; drain. Spread 1 cup spaghetti sauce in an ungreased 13×9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.
  • Bake, uncovered, until bubbly, 30-40 minutes. Let stand 5-10 minutes before serving. If desired, sprinkle with parsley.
Nutrition Facts

1 cup: 518 calories, 25g fat (12g saturated fat), 88mg cholesterol, 1411mg sodium, 44g carbohydrate (13g sugars, 5g fiber), 30g protein.

 

 

Ravioli Casserole
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Servings Prep Time
8 servings 10 min
Cook Time
30 min
Servings Prep Time
8 servings 10 min
Cook Time
30 min
Ravioli Casserole
Print Recipe
Servings Prep Time
8 servings 10 min
Cook Time
30 min
Servings Prep Time
8 servings 10 min
Cook Time
30 min
Ingredients
Servings: servings
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Chicken Caesar Salad Wraps

Chicken Caesar Salad Wraps

Chicken Caesar Salad Rolls are like classic salads, but wrapped in tortillas. This is also a kind of dinner that does not require an oven and can be made in advance or carried with you. The best part is the simple homemade Caesar salad dressing!

Chicken Caesar Salad Roll is very simple, no oven dinner, if needed, can be made in advance. We like all kinds of packages at home. My kids like that they can hold their food, and I like that I don’t have to open the oven for these.

Our other favorite packaging is these Santa Fe chicken salad packaging. The delicious chicken salad is rolled in a flour tortilla and topped with lettuce, tomato and avocado slices.

How to make chicken caesar wraps with step by step instructions with pictures.

INGREDIENTS NEEDED FOR CHICKEN CAESAR SALAD WRAPS

  • EASY HOMEMADE CAESAR SALAD DRESSING

    • No anchovies in this recipe! Instead the recipe uses Worcestershire sauce and Dijon mustard too give it that classic & tangy Caesar salad dressing taste.
      • Mayonnaise
      • Olive Oil – I use extra virgin ‘light tasting’ olive oil.
      • Shredded Parmesan Cheese
      • Fresh Lemon Juice
      • Dijon Mustard
      • Worcestershire Sauce
      • Garlic

Cooked Chicken – This can be shredded or chopped. Just make sure it’s cooked. Use a rotisserie chicken to make this recipe really easy!

Romaine Lettuce – Just pick up a bag of chopped romaine lettuce from the produce section of the grocery store.

Croutons

Chopped Tomatoes

Shredded Parmesan Cheese

Large Flour Tortillas

Chicken wraps with Caesar salad dressing and chicken on a flour tortilla.

Tips and Tricks For Making Wraps

  • Can I Make These Wraps Ahead Of Time

    • Yes you can! With some slight changes.
      • Prepare the Caesar salad dressing
      • Mix together half of the dressing + the chicken until combined.
      • Store all components separately if making this ahead of time or transporting.
      • When you are ready to assemble the wraps put some lettuce on the tortilla, topped with a scoop of Chicken, and then some tomatoes and croutons. Drizzle some of the remaining dressing over top and roll up.
  • Olive Oil

    • Olive oil can have a very strong taste if you use regular olive oil. For best taste, and what the recipe was tested with, be sure and use extra virgin olive oil that says ‘light tasting’ on the bottle. But of course, if you love the taste of regular olive oil then feel free to use that.
  • PARMESAN CHEESE

    • It’s best to use freshly shredded parmesan cheese. I buy a wedge of parmesan cheese and use a cheese grater to shred it. You could try buy some pre-shredded stuff from the refrigerated cheese section at the store.

Ingredients

Caesar salad dressing

  • 1/3 cup mayonnaise
  • 1/3 cup olive oil I use extra virgin olive oil ‘light tasting’
  • 1/4 cup freshly shredded Parmesan cheese
  • 2 tablespoons fresh squeezed lemon juice about 1 large lemon
  • 2 teaspoons Dijon mustard
  •  teaspoons Worcestershire sauce
  • 1 clove garlic

Wraps

  • 3 cups chopped or shredded cooked chicken
  • 1 bag (9 oz) chopped romaine lettuce
  • 1/2 cup roughly chopped croutons
  • 1/4 cup freshly shredded Parmesan cheese
  • 3 roma tomatoes chopped
  • 6 large flour tortillas

Instructions

  • In a mixing bowl combine the Caesar salad dressing ingredients and stir together with a whisk until combined.
  • In a large mixing bowl add the chicken, lettuce, croutons, paremsan cheese, and Caesar salad dressing. Stir together until it’s combined well.
  • Lay tortilla on a cutting board or large plate. Place a scoop of the caesar salad mixture from the bowl and sprinkle on some chopped tomatoes. Roll up burrito-style and cut down the middle.
  • ** If you are not planning on eating it all after making it OR you want to make this ahead of time : Make the caesar salad dressing and combine half of it with the chicken. When you are ready to assemble the wraps, put some lettuce down, a scoop of the caesar salad chicken, top it with some croutons and chopped tomatoes, and then drizzle some of the leftover dressing over top. Leave all the components separate if preparing this ahead of time.

 

Notes

Nutrition Information & Serving Size : Wraps are a really hard thing to predict the serving size because it depends on what size tortilla you use. I prefer to the largest sized tortilla I can find, which will fit about 1 cup of the chicken Caesar salad mix on it when folded up burrito style. If you use smaller tortillas then the calories will be less and you will get more servings out of the recipe.

Tortillas : Use any tortilla you prefer. Whole wheat, the green spinach tortillas, carb balance, or gluten-free tortillas will all work fine.

Olive Oil : Olive oil can have a very strong taste if you use regular olive oil. For best taste, and what the recipe was tested with, be sure and use extra virgin olive oil that says ‘light tasting’ on the bottle. But of course, if you love the taste of regular olive oil then feel free to use that.

Parmesan Cheese : I prefer to shred parmesan cheese from a wedge. You could also buy some pre-shredded parmesan cheese. I would stay away from the cheaper, grated parmesan cheese in the can with the green lid.

Nutrition

Calories: 457kcal | Carbohydrates: 21g | Protein: 24g | Fat: 31g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 527mg | Potassium: 407mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4392IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 3mg
Chicken Caesar Salad Wraps
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Chicken Caesar Salad Wraps
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Ingredients
Servings: 6 wraps
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