Dinner # 4 of the 12 Dinners of Christmas -- Bang Bang Orange Shrimp and Chicken

Dinner # 4 of the 12 Dinners of Christmas has a little bang. Or it can have a big bang if you would like. Bang Bang Orange Shrimp and Chicken is my take on the popular Chinese take out Sweet and Sour Chicken with some heat added.

Shrimp and chicken are dipped in a lightened up coating of egg whites and cornstarch and quickly fried in canola oil. The base of the sauce is orange juice that is spiced up with red pepper flakes. The dish can be made spicy or not. If you like spice, add red pepper flakes. To keep it on the cool side, leave them out.

This is another one of my dinners that can be made ahead of time. After cooking the chicken and sauce, package each separately. Refrigerate until dinner time. When hunger hits, microwave the shrimp and chicken on 70% power in the microwave for 2 - 3 minutes. Heat the orange sauce also on 70% power, but only for 1 to 2 minutes. Top steamed rice with the shrimp and chicken and drizzle with a generous amount of the orange sauce. Saute some sugar snap peas pods and dinner is served.

Now that you have had dinner, you can get back to your Christmas shopping.


Bang Bang Orange Shrimp and Chicken

Serves 4

2 egg whites
1/4 cup cornstarch
1 teaspoon sesame oil
salt
pepper
1 pound chicken tenderloins, cut in 1-inch chunks
1/2 pound large shrimp, peeled and deveined
1/4 cup canola oil
1/2 cup onion, chopped
2 garlic cloves, chopped
1 cup orange juice
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon water mixed with 2 teaspoons cornstarch
1/4 to 1/2 teaspoon red pepper flakes
4 cups hot white or brown rice

In a small bowl, whisk together egg whites, cornstarch, sesame oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken and shrimp and toss to coat.

Heat 1/4 cup oil in a large nonstick skillet over medium high heat. Cook the chicken and shrimp in 2 or 3 batches for about 2 - 4 minutes per side or until golden brown and cooked through. Transfer to a paper towel lined plate.

In the same skillet, add the onion and saute over medium high heat for 6 - 8 minutes. Add the garlic and saute for for 1 minute. Add the orange juice, soy sauce, and sugar. Bring to a boil and cook until syrupy, about 4 or 5 minutes. Add the cornstarch and water mixture and cook for an additional minute. Add 1/4 teaspoon red pepper flakes if you like your dish with a little bang. Add 1/2 teaspoon red pepper flakes if you like your dish with a bang bang.

To serve place 1 cup of the rice on 4 plates. Divide the shrimp and chicken among the plates and drizzle with a generous amount of the orange sauce.

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Dinner #3 of the 12 Dinners of Christmas -- Divine Chicken Divan

Tonight's dinner is a perfect make-ahead meal. The dish can be assembled early in the day and popped in the oven before dinner time. It can even be frozen, thawed overnight in the refrigerator and then baked and served.

Divine Chicken Divan is a delicious casserole. I know the word casserole is one some cooks try to avoid, but this one does not include canned soup or tater tots. Chicken, steamed broccoli, and rice are combined with light wine and cheese sauce and baked with a crunchy Parmesan topping.

We LOVED this dinner. I don't make casseroles very often, but this one was not heavy and gloppy, cheesy tasting. I got one request from My Middle One to add more of the topping. Duly noted.

Make two Divine Chicken Divans. One for dinner tonight and one to put in the freezer for later. You'll thank me.



Divine Chicken Divan

serves 6

1 1/4 cups rice, either white or brown
1 tablespoon olive oil
1 medium onion, chopped, about 1 cup
3 garlic cloves, chopped
3 cups chicken broth
3/4 cup milk
3 tablespoons corn starch
1/4 cup white wine
1 cup cheddar cheese, shredded
1 teaspoon salt, or to taste
1/2 teaspoon pepper
4 cups of broccoli florets, steamed
4 cups of cooked chicken, shredded in large chunks
1/3 cup panko
1/4 cup Parmesan cheese

Preheat oven to 350 degrees. Cook rice according to package directions. Place cooked rice in a 2-quart baking dish. Set aside.

Heat a medium sized saucepan to medium high and add olive oil and onions. Saute for about 5 minutes. Add the garlic and saute for an additional minute. Add the chicken broth and milk and bring to a boil. Combine the cornstarch and wine in a small bowl and whisk into the saucepan. Cook until sauce thickens, about 3 - 4 minutes. Add the cheddar cheese and whisk to combine. Season with salt and pepper. Remove from heat and stir in broccoli and chicken.

Spoon chicken mixture over rice. Combine panko and Parmesan cheese and sprinkle over chicken and rice. Cover baking dish with foil.

Bake for 20 minutes. Remove foil and bake for an additional 8 - 10 minutes or until top is browned.

Note - This dish can be assembled ahead of time, unbaked, and covered and refrigerated. When ready to serve, preheat oven to 350 degrees. Bake dish for 30 - 35 minutes covered with foil. Then uncover and bake an additional 8 - 10 minutes. It can also be frozen. Thaw in refrigerator for 24 hours, then follow the refrigerated baking directions.

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Dinner # 2 of the 12 Dinners of Christmas - Flank Steak with Wine and Balsamic Mushroom Sauce



Flank Steak with Wine and Balsamic Onion Sauce

 The Kids are tired of poultry. If I try to fashion our leftover turkey into one more dish, I think they will revolt. Tonight's dinner featured BEEF.

My Middle One and No Thank You Boy have been asking me to make "Steak" for some time now. Grilling is my preferred method for preparing beef. With it getting dark at about 4:30 p.m., I am not one to grill in the cover of darkness. I have a few tips for achieving the grill taste without firing up the Weber.

Try using a grill pan to sear your steaks and give the beef some nice grill marks. A generous sprinkle of a smokey steak seasoning such as Chicago Steak Seasoning from Penzeys Spices or Montreal Steak Seasoning by McCormick available in your grocery store spice aisle adds just grilled taste to beef.

Tonight's dinner of Flank Steak with Wine and Balsamic Mushroom Sauce was well received by the peanut gallery. Everyone had double portions of the steak except for My Middle One who eat about a half pound of brie and crackers right before dinner. Also on the menu were roasted green beans (a drizzle of olive oil and a shake of salt and pepper then 12 - 15 minutes in a 500 degree oven) and steamed rice.

After finishing his dinner, The Husband announced, "That was good." I'll take that as a positive endorsement of the meal. I'll be adding this recipe to the Make Again Soon file.

Flank Steak with Wine and Balsamic Mushroom Sauce

serves about 5

1 flank steak, about 1 and 1/2 pounds
steak seasoning, such as Penzey's Chicago Steak Seasoning or Mc Cormick's Montreal Steak Seasoning
2 tablespoons olive oil
2 shallots, thinly sliced
2 garlic cloves, chopped
1 10-ounce package baby portebello mushrooms, quartered
1 tablespoon balsamic vinegar
a couple shakes of Worcestershire sauce
1/4 cup white wine
1 cup beef stock
salt
pepper

Preheat oven to 500 degrees. Season both sides of steak with steak seasoning and place on a baking sheet. When the oven is preheated, roast the steak for about 6 - 7 minutes per side. The internal temperature of the steak should be about 130 degrees for medium rare. If the steak is cooked longer, it will be very tough. Remove from oven, cover with foil and let rest for 10 minutes.

Meanwhile, heat a large saute pan to medium high. Add the olive oil and shallots and saute for about 5 - 6 minutes or until the shallots are softened and begin to brown. Add the garlic and saute for 1 minute. Add the mushrooms and saute for an additional 5 minutes. Add the balsamic vinegar and Worcestershire sauce and stir to combine. Add the wine and cook for about a minute. Add the stock and heat the sauce through. Season to taste with salt and pepper.

To serve, thinly slice the steak against the grain. Spoon the mushroom sauce over the steak.

Dinner #1 of the 12 Dinners of Christmas -- Barbecued Turkey Sandwiches

You have had just about all the turkey you can eat. But wait. One more recipe to use up the last of the turkey in your refrigerator.

Pulled Pork is a favorite dinner at our house. I decided to make a version of Pulled Pork using our leftover Thanksgiving turkey that we cooked on the Weber grill. Barbecued Turkey Sandwiches are quick to make and appeal to everyone in our family.

I paired the sandwiches with a Fennel, Celery and Apple Slaw instead of the traditional cole slaw I make to serve with Pulled Pork. The super crunch of the celery and fennel make a nice contrast to the soft roll and sweet and spicy turkey.

You may be making another turkey soon so you can use the leftovers for Barbecued Turkey Sandwiches.



Barbecued Turkey Sandwiches

Serves 4

4 cups of cooked and shredded turkey
3/4 cup of your favorite barbecue sauce - I use Sweet Baby Ray's
4 soft sandwich rolls, sliced

for the Fennel, Celery, and Apple Slaw

1 fennel bulb, sliced thin
1 medium apple, sliced thin
2 celery stalks, sliced thin
2 tablespoons lemon juice
1/4 cup olive oil
big pinch of salt
big pinch of pepper

Combine turkey and barbecue sauce in a small saucepan over medium heat. Cook until heated through, about 3 to 5 minutes.

To make the slaw, in a large bowl, combine fennel, apple, and celery. In a small bowl, whisk lemon juice, olive oil, salt, and pepper. Toss dressing with the fennel mixture.

To make the sandwiches, divide the barbecued turkey among the rolls and top with a heaping scoop of the slaw. Place top bun on slaw and enjoy!

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The 12 Dinners of Christmas

The holiday season is a busy time for most people. In between neighborhood open houses, middle school choral and band concerts, dining out at the food court while shopping at the mall, feeding peanut butter and jelly sandwiches to the junior athletes while dashing off to lacrosse practice, and attending The Husband's office Christmas party, making dinner at home seems like a herculean task.

My Christmas gift to you this holiday season is 12 easy and delicious dinner recipes that take less than an hour to prepare - actually most recipes take less than 30 minutes to put on the table, and contain about 10 ingredients. Most ingredients you will have on hand. You will need to only pick up a couple items at the grocery store to make dinner time a breeze at your house.

So load your printer with paper and get ready to print out the recipes and even shopping lists to go with them. Hopefully, I'll help make your holiday dinner time a little more bright.

** The first dinner will be using all that leftover turkey in your refrigerator. Do you really think you needed 2 24-pound turkeys to serve 15 guests on Thanksgiving?!

Curried Butternut Squash Soup

The most difficult part of making Curried Butternut Squash Soup is peeling the squash. They are awkward to hold, slimy to handle once you get the peel off, and you need a little muscle to cut it into chunks. If I have not dissuaded you from making this soup yet, you'll be very happy with the results when you do. Once the peeling is done, the soup takes about 10 minutes of active cook time with an additional 30 to 40 minutes of simmering.

This good for you soup is seasoned with brown sugar, cinnamon, sweet curry powder, allspice, and nutmeg. If you would like to skip the peeling and cutting of the butternut squash, most grocery stores carry peeled and cut squash. You'll need about 7 or 8 cups. Also, if you find that you have leftover roasted butternut squash from your Thanksgiving feast, substitute about 6 cups of the cooked squash and cut down on your simmering time to about 10 minutes.

Happy Thanksgiving and joyous leftover eating the next day!!


Curried Butternut Squash Soup

makes about 2 1/2 to 3 quarts

3 tablespoons olive oil
1 large vadalia onion, chopped
2 large butternut squash, about 5 pounds, peeled and cut in chunks
4 cups of chicken stock
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 teaspoon of sweet curry powder
1 teaspoon of salt
1 teaspoon apple cider vinegar

Heat a large stockpot over medium heat and add olive oil and onion. Saute for 8 - 10 minutes or until the onions are translucent and tender. Add the butternut squash and the remaining ingredients. Bring to a boil then reduce to a simmer and cook until the squash is tender, about 30 to 40 minutes. A fork should easily pierce it.

Remove the pot from the stove and either puree with an immersion blender or a regular blender. The soup will be thick. Check seasonings and serve hot.

Note -- This is the immersion blender I use. I love it because the wand can go into the dishwasher when you are finished!!

Creamy Chicken and Green Chili Enchiladas

Enchiladas are an ideal dish to make in advance and heat just before dinner time. I think they taste even better after the chicken, cheese, chilies, and cilantro have some time to meld together.

Tonight's dinner of Creamy Chicken and Green Chili Enchiladas was so well received that I had a hard time keeping two of The Kids away before getting a photo taken of the meal.

The recipe includes a couple time-saving tips. The sauce utilizes a jarred salsa verde. These are two of my favorites:
If you like your enchiladas a little less spicy, try the Trader Joe's brand. If you are more adventurous, the Goya Salsa Verde is the one you want. There are many other brands of salsa verde on the market and you may want to experiment to find the one you like the best. Also, you can pick up a whole already cooked rotisserie chicken (like the ones at the grocery store, Costco, or Sam's) instead of roasting the chicken yourself. All you will need to do is shred the chicken.

"Are you done taking pictures of this yet? I would like to eat my enchilada," my Middle One said as she patiently waited to eat. "Can I eat it now? How about now? I think you have enough photos to choose from."

"These are really good. I mean really good," commented The Husband.

I would recommend making enchiladas to have on hand during the busy holidays. Roast and shred the chicken and combine with about 1 cup of the creamy green chili sauce. Keep this mixture in the refrigerator along with tortillas and shredded cheddar cheese and enchiladas are only 20 minutes away.

Creamy Chicken and Green Chili Enchiladas

makes 12 enchiladas - serves 6

4 bone-in chicken breasts or purchased already cooked rotisserie chicken
olive oil
salt
pepper
2 medium onions, thinly sliced
3 cloves of garlic, chopped
1 teaspoon cumin
1/3 cup flour
2 cups chicken stock
1 cup salsa verde (I recommend Trader Joe's or Goya brands)
1/2 cup sour cream
1/2 cup cilantro, chopped
12 6-inch flour tortillas
3 cups shredded sharp cheddar cheese

Preheat oven to 375 degrees.

Place chicken on a large baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for about 40 - 50 minutes or until the internal temperature is about 170 degrees. Remove from oven and let cool. When cool enough to handle, shred chicken into bite-sized pieces and place in a bowl. Set aside.

Meanwhile, heat a large saucepan to medium high and add 2 tablespoons of olive oil and the onions. Saute for 8 - 10 minutes or until the onions are lightly browned. Add the garlic and cumin and saute for an additional minute. Stir in the flour until blended and cook for a minute. Slowly pour in the chicken stock and bring to a boil. Cook for 2 - 4 minutes or until thickened. Add the salsa verde, sour cream, and cilantro. Stir to combine. Season the creamy green chili sauce with salt and pepper. Add about 1 cup of the creamy green chili sauce to the shredded chicken and stir to combine.

To assemble enchiladas get a large baking dish. Dip a tortilla into the creamy green chili sauce and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll up the tortilla to enclose the filling. Place the enchilada in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining creamy green chili sauce over the top and sprinkle with the remaining cheese. Bake uncovered for about 20 - 25 minutes until bubbly and the cheese is melted. Serve hot with sour cream.

Brown Sugar Strawberry Crepes

When I'm feeling like a really nice mom, I make The Kids crepes for breakfast. They are just a super thin pancake topped with strawberries, cinnamon sugar, and whipped cream. But they make The Kids happy. I can even get them to empty the dishwasher or clean the bathroom after I make a batch of crepes.

The batter takes about 5 minutes to whip up in the blender. It is the actually cooking of the crepes that takes some time. I heard Martha Stewart say on her show the other day that she could make 9 crepes at one time. Man, does she have a huge stove. I could make a maximum of 4 crepes at one time, but that means I would have to but 3 more crepe pans. I'll stick with making one at a time. That way I'll make them less often, and they will be that much more special when I do.



Brown Sugar Strawberry Crepes

makes about 15 crepes or 4 - 5 servings

1 pint of strawberries sliced and mixed with 1/4 cup brown sugar
whipped cream
1/2 cup sugar
1 teaspoon cinnamon
3 eggs
1 cup milk
1 teaspoon vanilla
3 tablespoons butter, melted
3/4 cup flour
1/8 teaspoon salt
1 tablespoon sugar

Combine 1/2 cup sugar with cinnamon in a small bowl; set aside.

In a blender, combine eggs, milk, vanilla, butter, flour, salt, and sugar. Blend on high for 30 seconds.

Butter an 8-inch nonstick pan and heat over medium heat. Pour about 2 tablspoons of batter to form a thin sheet in the bottom of the pan. Cook for about 30 seconds until the edges just begin to brown and pull away from the side of the pan. Using a spatula, flip the crepe over and brown on the other side for about 15 seconds. Remove from the pan and repeat with the remaining batter.

For each serving, fold one crepe in half and then in half again. Repeat with 2 more crepes. Top with brown sugar strawberries, whipped cream, and a generous sprinkle of cinnamon sugar.

Seared Pomegranate Salmon Fillets

After buying 2 and 1/2 pounds of salmon, it was time to come up with a new recipe. I was not about to make Teriyaki Salmon for the 1 millionth time. Since The Kids like the sweet and saltiness of the teriyaki glaze, I wanted something that would appeal to them.

Seared Pomegranate Salmon Fillets is a personal cheffing recipe that is tried and true. Two of my kids have been on a pomegranate kick lately so this meal appealed to them. Also with pomegranates being all the rage in healthy eating habits, I decide try them in a recipe with our beloved salmon. They are rich in antioxidants that can keep bad LDL cholesterol from oxidizing. And pomegranate juice, like aspirin, can help keep blood platelets from clumping together to form unwanted clots. Other research reports suggest that pomegranate juice (my favorite brand is POM Wonderful) might help reduce the risk of breast cancer. If I can get all that healthy protection and eat dinner too, why not include pomegranates in recipes more often?

We all enjoyed the new salmon preparation. It also tasted delicious when two family members reheated it after returning from football practice. I also enjoyed it the next day for lunch on a whole wheat roll with lettuce and a little mayonnaise.

Thumbs up for pomegranates.

** TIP -- The easiest way to get the seeds out of a pomegranate without making a mess is to pluck them out under water. Fill a large bowl with wate. Cut the pomegranate in half and hold it under water while you pluck the seeds out . The rind of the pomegranate will float while the seeds sink. Scoop out the seeds and lay on paper towels to dry. Store in the refrigerator.


The salmon is drizzled with olive oil and seasoned with salt and pepper.


Let the searing begin.


A flip to sear the other side and then off to the oven the fish goes.


The finished product.

Seared Pomegranate Salmon Fillets

6 servings

6 salmon fillets - about 6 ounces each
Olive oil
Salt
Pepper
3 cups 100% pomegranate juice - my favorite is POM Wonderful
1/4 cup sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 teaspoon cornstarch
1 teaspoon water
Pomegranate seeds

Preheat oven to 400 degrees.

Heat a grill pan to high. Drizzle salmon with olive oil and season with salt and pepper. Sear each side of the salmon for about 1 - 2 minutes. Remove from pan to a baking sheet. Roast in oven for about 10 minutes.

In a saucepan, combine pomegranate juice, sugar, ginger, and allspice. Bring to a boil. Continue boiling mixture until reduced to about 1 cup, about 8 - 10 minutes. Combine cornstarch and water and add to the pomegranate reduction. Continue to boil mixture and stir occasionally until sauce has thickened, about 3 - 4 minutes.

To serve, place roasted salmon on a plate and drizzle with the pomegranate glaze. Sprinkle with the pomegranate seeds.

Pan Sauteed Chicken and Mushrooms with Garlic Spinach

One of our new family favorite recipes, Pan Sauteed Chicken and Mushrooms with Garlic Spinach is a quick dinner that is worthy enough to serve company.

I usually am trying to get reviews of my recipes out of my family members. But I did not even have to elicit any comments from them this time around.

"This chicken tastes similar to Chicken Francaise, but is a little different," side My Oldest. "I really like it."

"I'll have another piece of chicken," said My Middle One between bites.

"I like the wine sauce. And the spinach is loaded with garlic," commented The Husband.

I am assuming No Thank You Boy liked his plate of chicken (dipped in a side of A-1 sauce)and pasta. He was tired after a day of school, CCD, and football practice and disappeared quickly after eating.

The whole meal was prepared in one large saute pan. After sauteing the chicken and then the mushrooms, the Garlic Spinach was made followed by the white wine sauce. I had the meal done early in the afternoon and it reheated beautifully for dinner. The meal also included pasta tossed with butter and grated Parmesan cheese.

Put this recipe at the top of your pile to try.

Pan Sauteed Chicken and Mushrooms with Garlic Spinach

serves 4 - 5

olive oil
2 tablespoons butter, divided
3 large boneless chicken breasts, sliced lengthwise into 2 thin cutlets each
salt
pepper
flour
2 cups sliced baby portebello mushrooms
2 bunches of baby spinach, washed and drained and paper towels
3 large cloves of garlic, chopped
1 tablespoon flour
1/2 cup white wine
1/2 cup chicken stock
squeeze of lemon juice

Heat a large saute pan to medium high and drizzle with olive oil and about 1 tablespoon of butter. Season chicken cutlets with salt and pepper and dredge in flour. Saute for 3 - 4 minutes per side until lightly browned. Remove cutlets from pan and cover with foil to keep warm.

In the same pan, drizzle a little more olive oil and add the sliced mushrooms. Saute for 5 - 7 minutes until they begin to brown slightly. Remove from pan and keep warm with the chicken.

In the same pan, drizzle a little more olive oil and add the spinach in 2 batches. Cook each batch until the spinach is wilted and most of the water has cooked away. Remove spinach to a plate. Add garlic to pan and cook for 1 - 2 minutes until it just begins to brown. Add more olive oil if the pan seems dry. Add back the wilted spinach and a pinch of salt and pepper and toss to combine. Remove to a plate and cover with foil to keep warm.

In the same pan, melt the remaining 1 tablespoon of butter. When it just begins to bubble, whisk in the 1 tablespoon of flour. Cook for about 30 seconds. Whisk in wine and stock and cook for 2 - 3 minutes or until the sauce thickens slightly. Add a squeeze of lemon juice and season with salt and pepper. Turn heat to low and keep sauce warm.

To serve, place Garlic Spinach on a large platter. Top with the sauteed chicken and mushrooms and drizzle with the wine sauce. Serve.

Pumpkin Oatmeal with Cranberries and Pecans

I rarely eat breakfast until my family is off to school and work for the day. If it is a work day for me, I usually eat my yogurt and a banana on the way to shop for my client's groceries.

Today is a get-organized-around-the-house-type of day and Pumpkin Oatmeal with Cranberries and Pecans was my breakfast. Besides lowering my cholesterol, my pumpkin enhanced oatmeal loaded with vitamin A and antioxidant carotenoids, particularly alpha and beta-carotenes, is a good source of vitamins C, K, and E, and lots of minerals, including magnesium, potassium, and iron. Wow!! and I get all this nutrition before 9 a.m.

Now I won't feel so guilty (not that I ever did) eating my kids' Halloween candy later this afternoon.

Pumpkin Oatmeal with Dried Cranberries

serves 1

1 cup milk
Dash of salt
½ cup old-fashioned oats
¼ teaspoon cinnamon
¼ cup canned pumpkin
1 tablespoon dried cranberries, such as Craisins
1 tablespoon chopped pecans
1 tablespoon brown sugar
1/2 tablespoon butter

Bring milk and salt to a boil. Stir in the oats. Cook for about 3 minutes. Add the cinnamon and pumpkin and cook and additional 2 – 3 minutes.

To serve, top oatmeal with dried cranberries, pecans, brown sugar, and butter.

Crock Pot Cranberry Chicken

WARNING!!!! Photos may be disturbing.

Crock pot meals typically are not the most photogenic. I debated on whether to post my photos of last night's dinner because they do not do the meal justice. But, this super easy recipe for Crock Pot Cranberry Chicken was delicious.

Only a few ingredients were needed to prepare the chicken entree.

The supporting cast

Add a whole chicken, your slow cooker, and 5 hours and dinner will make itself.

The Family loved the not too sweet cranberry sauce as well as the moist, fall off the bone meat. I loved the ease of dinner prep. I spent all of 15 minutes to get dinner on the table. Sauteed zucchini and steamed rice to sop up all the sauce rounded out the meal.

With the Holidays right around the corner, add this recipe to your repertoire for a no fuss dinner option.

Crock Pot Cranberry Chicken

1 whole chicken - (6 - 7 pounds) - giblets removed
1 (15-ounce) can whole cranberry sauce
3 tablespoons brown sugar
1 (2-ounce) envelope onion soup mix

Place chicken in crock pot and top with cranberry sauce, brown sugar and onion soup mix. Cook on low for 5 hours or until thermometer registers 170 degrees in the breast meat.

Remove chicken from crock pot to a platter. Slice and serve.

And now the photos for those you who are brave enough to look....


Our chicken waiting in the crock pot.

It made it to the cutting board.

And then to the platter.

The drumstick was reserved for My Middle One.

Roasted Pork Tenderloin with Orange Marmalade - Mustard Sauce

Chicken, seafood, pork, beef, pasta. Most of my dinner entrees fall into one of these categories. Some weeks, there seem to be so many recipes I want to try. I make my menu of meals in minutes and my grocery shopping list virtually writes itself. Other weeks, I have a menu mental block. Nothing sounds enticing or unique. When I get in a menu planning rut, I decide on 2 or 3 meals to get me through the beginning part of the week. Hopefully, my menu planning mojo will be back later in the week so my family will eat something other than buttered noodles or pancakes.

This week was one of those weeks when I only could come up with 3 meals. Last night was a repeat recipe of Venetian Shrimp and Angel Hair Pasta. After personal cheffing for a client today, I wanted a meal that was easy to make, but did not taste like it took less than 30 minutes to prepare. Roasted Pork Tenderloin with Orange Marmalade and Mustard Sauce is a company worthy entree or a satisfying weeknight meal.

"The sauce goes well with the pork," said The Husband.

"I need to go lay down," commented My Oldest after eating just a little too fast.

The pork tenderloins were rubbed with a creole seasoning and seared in an ovenproof saute pan. It finished roasting in a hot oven. As the tenderloins rested, the sauce was prepared. I also served mashed Yukon Gold potatoes and oven blasted green beans.

This recipe is a keeper.

Roasted Pork Tenderloin with Orange Marmalade and Mustard Sauce

1 1/2 to 2 pounds pork tenderloin
1 tablespoon olive oil
Cajun or Creole seasoning
1 cup orange marmarlade preserves
2 tablespoons white wine vinegar
3 tablespoons Dijon mustard
1 tablespoon soy sauce

Preheat oven to 400 degrees.

Heat a large saute pan over medium-high heat and add olive oil. Season tenderloins with Cajun or Creole seasoning. Put tenderloins in the saute pan and sear over medium-high heat for about 2 minutes on each side, until browned. Roast tenderloins in the oven for about 15 - 20 minutes or until the internal temperature reaches 135 degrees. Remove tenderloins from oven to a platter and tent with foil.

Combine remaining ingredients in the same saute pan as the pork was roasted. Cook over medium heat for 2 minutes. Slice pork into meddalions and add to saute pan. Coat both sides of medallions with the sauce. Reduce heat to medium-low and simmer for 2 minutes.

Stay tuned for a new crock pot recipe tomorrow.