Cranberry Orange Sauce with White Wine

I love cranberries! Cranberry juice, cranberry cocktails, cranberry relish, homemade cranberry sauce, and even that canned jelly stuff with the can lines. I am making Thanksgiving dinner for 8; It will be the 5 of us plus my parents and brother. I know everyone likes the canned stuff. I have no problem with the canned stuff. But today when I was finishing up my last minute veggie shopping, I grabbed a bag and an orange. Then this happened today. I already ate at least one serving of it…

Cranberry Orange Sauce Recipe- serves 4- or maybe just one =) I adapted this from Rachel Ray… instead of just water, I added some Riesling
Zest and juice of 1 orange
1/2 cup of water——I added 1/4 cup water and 1/4 cup white wine (Riesling)
1/2 cup sugar, plus more if desired
Pinch salt
1 12 ounce bag fresh cranberries, rinsed

In a medium saucepan, heat 1/2 cup water (or the water and wine mixture) with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired. Let the sauce cool to room temperature before serving.

Once cooled, I put mine in a cute medium sized jam jar.





Chilaquiles is a traditional Mexican dish that typically contains green salsa (tomatillo), red salsa (tomato) or mole sauce that is poured over crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Because this was mainly a dish to use leftover tortillas and salsa, sometimes leftover meat is added to the mix. Most recipes garnish it with sour cream or crema, shredded queso fresco, raw onion rings and avocado slices. Since chilaquiles is mostly considered a breakfast/brunch dish, it is usually topped with eggs.

I have read lots of different recipes on this and I believe that this is one of those things that some regions and families just make and hold true for themselves. Mexican dishes, regional and family variations are quite common.

My husband grew up eating this recipe that his mom made and called Chilaquiles. They are not from Mexico… I would consider this more of a pork soup, so technically, this is not a true chilaquiles… but don’t tell them that I said that =)


1 pork butt (this would work well for chicken) heavily seasoned with salt, pepper, onion and garlic powder. Add a couple of cups of beef or pork stock. Cook all day in a crock pot on low for 8 hours or high for 4 hours.
Brown a diced onion and a few cloves of crushed and minced garlic in a large dutch oven.
Add your shredded pork/chicken.
Add one large can of diced tomatoes.
Add 4 small cans of diced green chilies
Add a few shakes of Worcestershire Sauce
Mix in more stock to your desired consistency.
Add in tortilla chips, leftover tortillas, or corn chips
Top with cheese, sour cream, avocado/guacamole, and possibly a nice runny egg for breakfast/brunch




Chicken Stock

Tonight I planned on making a roast chicken Julia (Child) style… I followed the directions to the tee. I usually just wing it and it ends up yummy no matter what. There is the occasional not-done-yet-and-have-to-stick-it-back-in-for-15-more-minutes situations, but usually they turn out perfect and delicious. Case in point…

Tonight I wanted to do a classic Julia recipe. It was a disaster. I did everything right. The oven thermometer showed the right temperature (I try not to go by the actual reading on the oven…sometimes it is wrong). I filled the cavity with butter and salt. I slathered the outside with more butter and salt… I put it in at 4:30. I followed all the directions and it was still almost raw in the center an hour and a half later. The skin was not brown and crispy. WHAT??? I was hoping it just needed a few more minutes. I didn’t take a picture. What happened????

Then my husband said something that made me feel a bit better about the situation. He said, “Was it defrosted all the way?”

Hmmmm. Well, we did buy it today from the meat section. I didn’t really feel it honestly. The outside seemed defrosted. My almost 4 pound chicken should have cooked in the hour and a half plus time I gave it. I basted it, I talked to it, I gave it a lot of friends to count on to have its back in the oven. It was fool proof! I guess it could be a possibility that Publix had not totally defrosted the bird when I cooked it???? Anyways, I decided to turn a positive in to a negative.

I took the rest of the bird- meat, bones, and all – and added to to my pot. I added all the veggies I cooked with it (potatoes, green beans, onions, garlic, celery, and mushrooms)and added more onion and 1 whole garlic head cut in to pieces. Don’t worry about the skins. They will be drained out. Add whatever you have on hand. Stock is a great way to get rid of leftover or dried out veggies and aromatics in your kitchen. Cook for 2-4 hours. Drain and store in the fridge or freezer. Delicious!


Weekly Meal Plan 11/24

So glad this week is finally here! Thanksgiving Week!!!!! Here is my weekly meal plan for the week.

Sunday- Roasted Chicken, Green beans, potatoes, and mushrooms

Monday- Italian Sausage Baked Ziti with homemade marinara


Tuesday- Cheese Stuffed Cheeseburgers

Wednesday- Enchiladas

Thursday- Turkey, cornbread stuffing, mashed potatoes, green beans with mushrooms and bacon, creamed corn, creamed spinach, sweet potato casserole, squash casserole, cranberry sauce, and rolls

Friday-Sunday Leftovers!!!!

Leftover Steak and Veggies Cheesy Crustless Quiche

Hey blogger friends! If you have read my blog, you know I love my eggs! I also love to makeover my leftovers. So tonight, I made over last night’s dinner.

First, I added a chopped shallots to the pan. Holy tears!!! I always forget how strong these are! The best way to not tear up and have stinging eyes is to refrigerate your onions. I had just bought this one, so not cold enough. Here are some other ways to “try” to get around crying.

The I chopped up my veggies and leftover steak. I added 4 eggs whisked, 3/4 cup of half and half, 4 dollops of goat cheese, and a nice coating of parm. cheese. I mixed up and add in pan. Then I added a bit more goat and parm cheese on top.


Then I baked it at 350 for 30 minutes. Quiche and fritatas are always great for leftover meats and veggies! I served with Rosemary Sea Salt Loaf from Fresh Market. Heaven!


Rib-eye with White Wine Mushroom Gravy, Smashed Potatoes, and Roasted Asparagus

Happy hump day! Tonight I had planned on tacos, but when I went to Publix to get the last minute ingredients, I saw Rib-eye on sale. Score!!! Some I changed my game plan. Sometimes things come up in the last quarter of the game that makes you change your plans, and that is OK!

So I put this in my basket 001
Then I wondered around the produce section until I picked up mushrooms, asparagus, and mini-golden potatoes.

First, I preheated my oven to 400 and then roasted my asparagus with olive oil, salt, and pepper until crispy and tender. 002


While that was cooking, I cut my potatoes in half and boiled them until fork tender. Start them in salted cold water. Drain them. Put butter and bacon fat in your pan and melt down. Then add your potatoes back in cut side down. Salt and pepper to taste. Cook until crispy on the bottom. Then smash them a bit with your potato masher.

While the potatoes are boiling, start cooking down your mushrooms for your mushroom gravy. I used sliced white mushrooms. Brown them in a bit of butter with 3 cloves of crushed and sliced garlic. Then add a few splashes of white wine. Cook down for 5 minutes or so. Then add a tablespoon of flour. whisk it in a bit. Then add another tablespoon of butter. I also added a few splashes of beef broth. Whisk together until you reach your desired consistency. Salt and pepper to taste. 003


Last, but not least, cook your steak. I obviously used my cast iron skillet. I salted and pepper bother sides liberally. I made sure my pan was screaming hot. I added a couple swishes of olive oil in the pan, then added with steaks. I cooked them about 6 minutes on each side. Perfect medium rare. I always let my steaks rest about 8 minutes or so before I cut in to them to prevent the juices from running out. Delicious meal!