Tuesday, November 12, 2013

Cranberry Apple Bread Stuffing

Recipe from here
And another one I thought you all might like. I'm not even a huge stuffing lover, but this sounds delicious:

1/2 cup butter or margarine
1 small onion, chopped
1 large apple, cored and chopped
1/2 cup chopped celery
1/2 cup fresh cranberries
1 package (8 ounces) corn bread stuffing
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon rubbed sage
1/2 cup orange juice
2 tablespoons water
1 egg, slightly beaten
In a large skillet over medium heat, melt butter. Add onion, apple, and celery; cook 5 minutes, stirring frequently. Reduce temperature to low; add cranberries and cook an additional 5 minutes. In large bowl, combine remaining ingredients; stir in cranberry mixture. Place stuffing in Crown Roast cavity during last hour of cooking time. Remaining stuffing can be baked in a lightly greased covered casserole dish for about 45 minutes.

Makes about 4 cups stuffing

I was going to add the nutritional information, too, but, it's the holidays, and is that really needed this time of year? You can find it on the link if you're THAT interested.

Roasted Beets and Carrots

I was just about to take a nap, when I decided to quickly browse a free magazine I got at the grocery store yesterday. It had a picture of the most delicious looking cheesecake on the cover, which should have been the first sign that there would be no "quickly" browsing of said magazine once it was opened. And of course, I kept texting Brittany pictures of all of the goodness I was finding inside, adding items to our thanksgiving feast.

 I haven't tried this yet. All I know is it looks amazing, and I needed to write this recipe down before something tragic happens, like I loose the magazine, and all of the recipes contained inside. This magazine is mouth watering...and it's just the grocery stores own magazine for the holidays.

 On with the recipe:

3 medium red beets
1 pound carrots, cut diagonally
1/4 inch thing Olive oil no-stick cooking spray
1/2 tsp sugar
1/2 tsp course salt Freshly ground black pepper
2 TBSP white balsamic vinegar or lemon juice
2 TBSP minced shallot
1 TBSP extra virgin olive oil
1 tsp dijon mustard
1 tsp honey

Peel and trim beets; cut in half from stem to root. Place cut-side down; slice 1/2 inch thing. Place beets and carrots in single layer on foil-lined jellyroll pan. Lightly coat with cooking spray and season with sugar, salt, and pepper; toss to coat. Roast in 450 degree oven stirring occasionally until vegetables are tender; about 20-25 minutes.

In small bowl, whisk together remaining ingredients; toss with hot vegetables. Makes 6 servings.

Sounds good, right? I mean, who doesn't love vegetables that are so sweet they state like candy, but ironically are totally healthy for you?