Can The Canned Cranberries- Cranberry Port Wine Sauce

I think most of us grew up with those wonderful canned cranberries.  Some people love them.  I think they are edible, but it's so easy to do so much better. If your Uncle Bob, or some other relative, who will eat nothing else must have them by all means go ahead and serve them. For those who appreciate really good homemade food here's a wonderful recipe for fresh Cranberry sauce that will elevate your Thanksgiving dinner to new heights.  This is really easy to make and takes only about 15 minutes from start to fininsh. Your after Thanksgiving turkey sandiches will be awesome as well.

Cranberry Port Wine Sauce

1 cup sugar
1/2 cup ruby port wine
1 12 oz. package fresh cranberries- rinsed and stems removed
1 Tbsp. grated orange zest
2 Tbsp. butter
1/4 cup chicken broth
2 tsp cornstarch

In a medium sauce pan over low heat, stir sugar and wine until sugar disolves
Add cranberries and orange zest and increase heat to medium high.  Bring to a boil.  Cook about 10 minutes until cranberries pop.  Reduce heat to medium low and add butter one tablespoon at a time. Add chicken broth to cornstarch and stir to eliminate any lumps. Add chicken broth and simmer for about 5 additional minutes until berries are tender and sauce is slightly thickened and translucent.  Enjoy!

Happy Thanksgiving to one and all.  May God bless your time as you give thanks for the abundance we have been so fortunate to have in this great country.

Just In Time For Holiday Guests- Overnight Blueberry French Toast

This is without a doubt my favorite breakfast or brunch casserole to serve guests.  Make it the night before then bake in the morning.  Serve with some breakfast sausage and some more fresh fruit and you're good to go for an easy and delicious breakfast for your guests.

Overnight Blueberry French Toast

1 loaf Crusty multi-grain bread, sliced in 1-1/2" slices, then cut those in half width wise.
   (I use Fred Meyers Artisan unsliced loaves in the bakery section)
6 large eggs, lightly beaten
2 cups lowfat milk
1/2 tsp ground nutmeg
1 tsp cinnamon
1 tsp vanilla
1/2 cup brown sugar
1/4 cup butter
1 cup chopped pecans
2 cups fresh blueberries

Prepare 9x13 baking pan by spraying with nonstick cooking spray

Arrange the bread in a single layer in the pan.  I break apart some of the bread slices to fill in the gaps really well.

In a medium bowl beat the eggs.  Add in milk, nutmeg, cinnamon and vanilla.

Pour over evenly over the bread, cover with plastic wrap and refrigerate overnight.

The next morning, Preheat oven to 400 degrees

Melt the butter in a small saucepan over low heat. Add the brown sugar and heat until sugar melts.

Sprinkle the bread and egg mixture with the blueberries and chopped pecans then drizzle with the brown sugar and butter mixture.

Bake for 45 minutes until set and golden brown on top.

I serve this with maple syrup, though it tastes great without any as well. 

 Enjoy!!!

Thai Chicken Chili Recipe

Sharing My Recipes With All- Finally

Hi Everyone,  This is my first forray into blogging and I'm actually excited to begin doing so.

I am often asked for my recipes as I bring food to various community functions, and actually there are so many people who ask me that, I admit, I fall short on getting those recipes to them.  I've long had in my mind to start a blog where I can post my recipes to so those asking for them can easily access them.  I hope you enjoy my posts, and most of all I hope you and your family enjoy the food you make using my recipes.  I'm so happy to share them with you.

My first posting is my Award winning Thai Chicken Chili.  I made this for the office Chili Cook-off, and, ok, I won second place (Joe's Green Pork Chili was awesome), but I was told by many that this was their favorite chili,  asked by many for my recipe, so here it is:



Thai Chicken Chili

1 Tblsp. Canola Oil
1 sweet Onion-chopped
4 cloves Garlic- chopped
1 28oz can Whole tomatoes in juice- I crush them to pieces before use
2 14-1/2oz cans Kidney beans
4 cups Chicken broth
1 tsp. Salt
4 6" stalks Lemon grass-peeled
1 Tblsp. Chili Powder
1 can Low fat coconut milk
3 Tblsp. Thai Red Curry paste
1/4 cup Thai Basil Chopped
2 cups Shredded cooked chicken

Heat canola oil in a dutch oven over medium high heat, add onion and saute until translucent.  Add garlic and saute for 1 minute longer being careful not to burn garlic.

Reduce heat to medium then add tomatoes with juice, kidney beans with juice, broth, salt, lemon grass and chili powder.  Bring to a slow boil, then reduce heat to low and simmer for 4 hours uncovered, stirring every so often. Simmering this long should reduce the mixture by about a third.

Add coconut milk, Thai red curry paste, Thai basil and Cooked Chicken.   Simmer for another half hour.  At this point you may eat and enjoy- however, I like to make this the evening before and refrigerate until ready to re-heat and use. I think it tastes even better after doing so, but that's my preference.  Either way, this is a very tasty Chili. Enjoy.