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

Cowboy Caviar

A fresh and healthy snack you can eat like a salad or with tortilla chips.  It is also great to have at an end of the summer cookout.

Cowboy Caviar
1 (15oz) can black beans, drained and rinsed
2 cups frozen corn, thawed
2 dozen cherry tomatoes, quartered
1/2 cup red onion, petite diced
1/4 cup fresh cilantro, chopped

Dressing
1/4 cup olive oil
1/4 cup fresh lime juice
1 Tbl red wine vinegar
1 tsp salt
1/2 tsp pepper

Directions
In a medium size bowl combine beans, corn, tomatoes, onion, and cilantro
In a small bowl whisk olive oil, juice, vinegar, salt, and pepper
Pour dressing over vegetables and fold together to coat
Place in refrigerator for at least an hour for flavors to combine

Roasted Butternut Squash with Tahini

This is a very warm and comforting side dish with a twist.  The flavors compliment each other perfect for the fall season...and it's good for you too!

Roasted Butternut Squash with Tahini

1 Butternut Squash, peeled and chopped into bite-size pieces

1 red onion, cut into wedges

3 Tbl olive oil

salt & pepper to taste

3 Tbl Tahini

1 1/2 Tbl lemon juice

1 tsp garlic, chopped

3 Tbl sliced almonds, toasted

1 Tbl Zaatar

1 Tbl fresh parsley, chopped

Directions

Preheat your oven to 475°F

Place squash and onions on a foil lined baking sheet

Drizzle with oil and toss to coat and sprinkle on salt & pepper

Bake for 35-40 minutes or until squash and onions caramelize

In a small bowl whisk Tahini, lemon juice and garlic

Add water 1 Tbl at a time until the Tahini is the consistency of honey

Remove veggies from oven and drizzle over Tahini mixture

Sprinkle on the almonds, Zaatar and parsley

Cauliflower Fried Rice

So this is misleading...there is absolutely no actual rice in this dish at all, even though it looks like it.  But it taste so dang good, I don't even miss it!

Cauliflower Fried Rice

2 Tbl coconut oil
1 small head cauliflower
1 rib of celery, petite diced
2 green onions, petite diced
1/2 red pepper, petite diced
2 tsp garlic, minced
1 zucchini, chopped
1/2 tsp pink himalayan salt (or to taste)
sprinkle of pepper
sprinkle of chili powder

Directions
Cut stems off head of cauliflower
Pulse in two batches in a food processor
Be careful not to over chop, you want the consistency of rice
In a large skillet heat oil
Place half the cauliflower to cover the bottom of the pan
Allow to brown, stirring occasionally
Add additional cauliflower, celery, onion, red pepper and garlic
Allow to cook for 2-3 minutes until soft
Add zucchini, salt, pepper and chili powder
Cook until zucchini is fork tender

Loaded Potato Casserole

This recipe is very similar to funeral potatoes, but in my opinion is BETTER. I made these as a side dish with our ham at Easter and there were no leftovers.  They are a perfect side dish.

Loaded Potato Casserole

10 cups shredded hash browns, thawed

12 oz sour cream

1/4 cup butter, melted

1 can cream of chicken soup

1/2 onion, diced

2 cups sharp cheese

8 to 9 slices of bacon, crumbled

salt and pepper to taste

Directions

Saute onions in butter until translucent

Mix all ingredients in a bowl

Pour mixture into a 9x13 baking dish

Bake at 350 for 50 to 60 minutes