Thursday, April 25, 2013

Cranberry Chicken with Balsamic Reduction

I was having a rummage through the sale tables at the book store at the mall and picked up a new recipe book, The $10 Gourmet by Ken Kostick.  Picked this chicken recipe to try tonight and it was simple, I had all the ingredients and it is delicious.

2 Tbsp olive oil
2 chicken breasts, skin on, bone-in (of course I used no skin boneless)
6 shallots, chopped
1/2 cup cranberry juice
1/2 tsp dried basil
1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 cup balsamic vinegar
1/2 cup dried cranberries

Heat the oil in a medium-sized saute pan.  Brown the skin side of the chicken breast on medium heat for 8-10 minutes.  Turn and brown the other side for another 8-10 minutes.

Add the shallots, cranberry juice, basil, salt and pepper.  Cook for another 4-5 minutes.

Add the balsamic vinegar and dried cranberries.  Allow the sauce to reduce by half.  Serve and drizzle with the reduction.

Baked Macaroni & Cheese

Followed the recipe... basically...

  • 1 pound macaroni
  • 1 (11 ounce) can condensed cream of Cheddar cheese soup
  • 1 1/2 cups milk
  • 14 ounces extra sharp white Cheddar cheese, shredded, divided*
  • 1 (14.5 ounce) can stewed tomatoes**
  • 1/4 cup dry bread crumbs

*I used whatever cheese we had left in the house. The mixed flavors were delicious.

**I used diced tomatoes with Italian seasoning, gave the mac n cheese a bit of a bite.


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  2. In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese.
  5. Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.

Friday, April 5, 2013

Burger Pockets

These are delicious!

-1lb ground beef
-2 containers of Pillsbury crescent rolls
2Tbsp onion soup mix
2cups shredded cheddar cheese
-several dashes of worcestershire sauce
-Italian, oregano, herb spices for taste.

  1. Preheat oven to 375
  2. In a skillet heat a small amount of spices and brown meat. Drain excess fat. Add onion soup mix and 1/2cup cheddar cheese.
  3. Unroll the crescents. Place a rounded tablespoon of the meat mixture towards the larger end of the crescent dough
  4. Roll – I personally made them into little pockets.
  5. Place crescents onto a cookie sheet lined with parchment paper.
  6. Bake for 15 minutes. Sprinkle remainder of cheese on pockets and pop into oven for 30secs.