| CRANBERRY ROAST CHICKEN AND SWEET POTATOES |
I already love sweet potatoes (Though maybe what I really love is yams, because that's what I always end up buying. The canned kind say they're the same thing. Are they?), and the cranberry sauce makes this dish so sweet and comfort food-y.
1 pound sweet potatoes, thinly sliced
4 bone-in chicken breast halves (about 2 1/4 lbs.)
1 14-ounce can Ocean Spray® Whole Berry or Jellied Cranberry Sauce
1/4 cup olive or vegetable oil
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper
DIRECTIONS:
Preheat oven to 375ºF.
Rinse potatoes; pat dry. Place potatoes evenly in a 13 x 9-inch baking pan. Place chicken on top. Whisk remaining ingredients together in a medium mixing bowl. Pour mixture evenly over chicken and potatoes.
Bake uncovered for 50 minutes or until chicken is cooked throughout and potatoes are tender.
Makes 4 servings.
BIG GAME CRANBERRY SAUSAGE-STUFFED APPLES
The combo of sweet cranberry and apple with savory sausage and cheese is really delicious and unique in this recipe.
INGREDIENTS:
8 large Granny Smith apples
8 ounces sweet or hot Italian sausage, casings removed
1 cup chopped onion
1/4 cup Ocean Spray® Cran•Apple™ Cranberry Apple Juice Drink
2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped plus 16 whole berries
1 large egg, slightly beaten
2 tablespoons packed brown sugar
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon dried thyme
1 1/2 cups shredded Cheddar cheese
1/4 cup walnuts
DIRECTIONS:
Preheat oven to 375ºF.
Slice off 1 inch from top of each apple. Core apples, but do not go through bottom. Scoop out remaining apple flesh, leaving 1/4-inch shell. Chop scooped apple flesh.
Cook sausage in large skillet over medium heat, stirring to crumble, until no longer pink. Add onion and chopped apples; cook, stirring, for 3 to 4 minutes or until onion is softened. Add juice drink, scraping up any browned bits from bottom of skillet. Transfer mixture to large bowl. Add chopped cranberries, egg, brown sugar, parsley, thyme and 1 cup cheese; mix well. Fill apple shells with stuffing. Sprinkle tops with remaining cheese and the walnuts. Top each with 2 whole cranberries. Place apples in large baking dish. Bake for 30 minutes. Let stand for 10 minutes.
Makes 8 servings.
Casserole directions: I used four Granny Smith apples, peeled and chopped, and I doubled the sausage to a pound. I used a mixture of cranberry sauce and craisins instead of the whole and chopped berries (since I couldn't find cranberries in the store out of season). I added an egg for extra stick-together power. Extra walnuts are also nice. Besides that, the directions are the same. But instead of filling apples, just mix all ingredients in a bowl (reserving 1/2 cup cheese and walnuts for top), place in a greased 9x13 pan, top with extra cheese and walnuts, and bake 20-30 minutes.
5 comments:
Oh my goodness those look yummy! All of those. And it's snowing today, so I could use some of that warm, yummy savoryness.
Juli wrote a note to us years back about the yam. I think the "true" yam is a vegetable grown somewhere in South America. I think up here (not in South America) we have come to call sweet potatoes "yams." And I have seen them called yams in the produce section and on cans. So in that sense, they are the same thing, because they are all sweet potatoes. (?) Off I go to wikipedia...
And I need some cortisone cream because (wv): imitchi.
I lied a little: Sweet potatoes are native to South America. Yams are grown in Africa and Asia. Or something like that.
you make me drool. also, you took this blog private. . .good idea or people will steal your food pictures and use them to torture hungry people into insanity. it would work on me.
Post a Comment