Cranberry Orange Sauce

I am definitely am one of those that loves the sweet tart taste of cranberry sauce with my turkey on Thanksgiving or on a sandwich of leftovers.  But making it at home takes it to a whole new level of good.

Cranberry Orange Sauce

1 (12 oz) bag Ocean Spray cranberries

1/2 cup water

zest of 1 orange

juice of 1 orange

2 cups sugar (or more to taste)

Directions

In a medium saucepan bring ingredients to a boil

Cook on medium low for 15-20 minutes stirring occasionally

Remove from heat and cool to room temperature

Serve warm or cold

Craisin Quinoa Salad

I love quinoa and everything about this salad!  It is a perfect mix of fall flavors with craisins, pecans, feta, and a bright orange citrus dressing.  You could even add some chunks of turkey to it for an amazing main dish as well.

Craisin Quinoa Salad

2 cups chicken stock
1 cup quinoa, uncooked
1/2 cup feta cheese, crumbled
1/2 cup pecans, chopped & toasted
1/2 cup green onion, chopped
1/2 cup reduced sugar craisins

Dressing
zest of one orange
1/4 cup orange juice
2 Tbl olive oil
1 tsp garlic, minced
2 tsp coarse grained mustard
1/2 tsp salt
1/4 tsp pepper

Directions
Cook quinoa in chicken stock according to package directions
Cool quinoa completely
In a medium bowl fold together quinoa, cheese, pecans, onion, and craisins
In a small bowl whisk together all dressing ingredients
Pour dressing over quinoa mixture and toss to coat evenly

Crockpot Three Cheese Stuffed Shells

So I happened across this post on Everyday Good Thinking about how you can cook pasta in the crockpot and I was like...What?  Why have I not heard about this before?  You are probably thinking, Duh!  But I was excited.  So I rounded up my own recipe for Three Cheese Stuffed Shells and added some spinach.  I even thought they were easier to stuff dry...and to my delight...IT WORKED!!  This opens up a whole world of possibilities.  Now, to be fair you do have to be careful.  Your pasta can go from perfect to over cooked and mushy in a heart beat.  So you do have to keep an eye on it at the end for sure.

Crockpot Three Cheese Stuffed Shells

1 (45 oz) jar pasta sauce

1 box jumbo shells

1 (15 oz) ricotta cheese

3 cups mozzarella, shredded & divided

1/4 cup parmesan, shredded

1 (9 oz) box frozen spinach, thawed & drained

2 tsp garlic, minced

2 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper

1 egg, beaten

Directions
Pour a third of the pasta sauce in the bottom of the crockpot
In a medium size bowl combine ricotta, 2 cups mozzarella, and parmesan
Fold in spinach, garlic, Italian seasoning, salt, and pepper
Stir in beaten egg until combined
Fill dry shells with cheese filling and layer in crockpot until filling is gone
Cover filled shells with remaining sauce
Sprinkle with 1 cup mozzarella cheese
Place crockpot on high and cook for 3 hours.

Corn Chowder with Bacon

It's finally here!!  This week is the first day of fall and I am so ready.  What better way to celebrate than with a warm and delicious chowder?  The weather man is promising it will feel like fall by the end of the week even though it's been 90° for the last couple of days.  But hey, that's how we roll here in Utah!

This soup is thick and creamy with a very fresh flavor of corn, potatoes, onions, and of course bacon!  It makes a lot which is great to freeze for another meal.  My only suggestion is if you don't like soggy bacon don't throw it all in.  I add a little of the bacon for flavor, but keep the rest for garnish because the bacon will get soggy sitting in the soup for too long.  If you don't care about that though, be my guest and toss all that bacon goodness in there.

Corn Chowder with Bacon

8 slices of bacon, chopped

1 cup onion, diced

1/4 cup unsalted butter

1/4 cup flour

2 cups chicken stock

2 cups heavy cream or half and half

2 cans (14.75 oz) cream style corn

2 cans (15 oz) white corn, drained

2 cans (14.5 oz) diced new potatoes, drained

1-2 bay leaves

1 tsp salt

1/4 tsp pepper (or to taste)

chives for garnish

Directions

In a large pot on medium-high heat, place chopped bacon and cook until crisp

Remove bacon from pot and drain on a plate lined with paper towels

Drain all but one tablespoon of bacon grease from the pot

Place diced onion in tablespoon of bacon grease and saute until translucent and soft

Add butter and allow to melt

Sprinkle in flour and stir until flour, butter, and onions are combined

Pour in chicken stock and stir until thickened

Add remainder of ingredients to the pot and simmer on low for 20 minutes

Serve with reserved bacon and chives on top