#CranberryWeek: Cranberry Tandoori Chicken

It’s day four of #CranberryWeek hosted by Caroline of Caroline’s Cooking. We’re sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

I always like to do a savory item during these events, particularly when we’re celebrating a fruit that’s sweet and tart. Going savory with cranberry isn’t too difficult given it pairs so well with every item of Thanksgiving dinner!

I was going to make a cranberry balsamic roasted chicken but then I noticed someone else had planned to share a cranberry balsamic chicken! I’d already done the shopping list for chicken dish idea number one so I had to improvise with something new.

I took the original idea and combined it with a cranberry curry recipe  I’d found. I didn’t have curry powder (I thought I did) but found some tandoori seasoning my sister-in-law gave me. I read the ingredient list and thought those flavors complimented cranberries perfectly! Game on.

I roasted the chicken to achieve a crispy skin, served it with rice, and the tandoori-cranberry sauce. It has heat, it has tart, it has sweet. A fabulous twist on a week night chicken dinner.

An Original Recipe

Cranberry Tandoori Chicken

Ingredients:

  • 6 – 9 pieces bone-in, skin-on chicken
  • 1 1/2 tsp tandoori seasoning, divided use
  • 1 tbsp butter
  • 1/2 large red onion, diced
  • 1 tbsp mustard seeds
  • 1/4 tsp ginger
  • 1/4 tsp cardamom
  • 1 can (10 oz) Rotel
  • 1 C vegetable broth
  • 1 1/4 C dried cranberries
  • 1 C fresh cranberries

Steps:

  1. Preheat oven to 375 degrees F. Place a metal cooling rack on a rimmed baking sheet.
  2. Season chicken on both sides with S+P and 1 tsp tandoori seasoning. Place, skin side up on the prepared cooling rack. Bake 40 – 45 minutes.
  3. In a Dutch oven, melt butter over medium-high heat. Sauté onion and mustard seeds 4 minutes. Stir in the remaining 1/2 tsp tandoori seasoning, ginger, and cardamom, coating the onions. Cook another minute. Add in the Rotel, broth, dried cranberries, and fresh cranberries. Bring the mixture to a boil then reduce the heat to a simmer. Cook until reduced to a chutney-like consistency, about 20 minutes.
  4. Serve chicken with rice and top with the cranberry mixture.

Cranberry Tandoori Chicken for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out these other cranberry recipes:

Apple Cranberry Crisp from Everyday Eileen

Cranberry Apple Jam from Cookaholic Wife

Cranberry Chicken from Frugal Pantry

Banana Cranberry Pistachio Muffins with Chocolate Glaze from The Crumby Kitchen

Cranberry Pound Cake from Palatable Pastime

Cranberry Tandoori Chicken from Sew You Think You Can Cook

Oatmeal Cranberry Pancakes from Jonesin’ For Taste

Orange Cranberry Bundt Cake from A Day In The Life On the Farm

Sparkling Bay Breeze from Family Around The Table

 

CIC: Pineapple & Sweet Potato

CIC-header

I’m {finally} back with another Crazy Ingredient Challenge!

This month’s mission: to combine pineapple and sweet potato. Two of my husband’s favorite ingredients.

At first I was thinking of some sort of savory/sweet empanada, which does still sound insanely delicious. But as things have their own way of developing, pizza became the final answer.

I made slow cooker pineapple barbecue pulled chicken on one of our 100 degree days when preheating the oven seemed like the worst idea on the planet. We served that chicken over rice. The leftovers had gone to work with my husband for 3 days. Firecracker and I loved it re-purposed as nachos, too.

As I sat there with still an insane amount of chicken in my fridge, the light bulb went off. (Not the one in my fridge.) I had half of the CIC challenge done! Now to incorporate the sweet potato. Ding! Pizza!

I made a gluten free pizza dough out of a white sweet potato. (Hello sneaky veggies!) Topped it with barbecue sauce, cheese, the leftover chicken, and some extra pineapple for good measure. The pizza dough was incredible easy to make and held up to the heavy toppings I layered on top. Maybe I’ll make it again using an orange sweet potato for Halloween!

sweet potato crust

This recipe makes 2 servings.

Pineapple Barbecue Chicken Pizza with Sweet Potato Crust

Ingredients:

  • 1 sweet potato
  • 2/3 C rolled oats
  • 1 egg
  • 1/2-1 tbsp olive oil
  • barbecue sauce
  • 2 C shredded mozzarella cheese
  • leftover slow cooker Hawaiian barbecue chicken, finely chopped
  • fresh pineapple, diced

Steps:

  1. Peel potato. Cube. Place in a pot covered with salted water. Boil 10-15 minutes, until potato is fork tender. Drain and allow to cool.
  2. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  3. Place cooled potato in a food processor along with the rolled oats and the egg. Process until smooth.
  4. Using wet hands, transfer the pizza dough to the prepared baking sheet. Form into a circle, 1/4-1/2″ thick. Bake 25-30 minutes. Allow crust to cool. Flip the crust, peel off the parchment, and brush with olive oil. Bake another 5-10 minutes.
  5. Top pizza crust with barbecue sauce, cheese, chicken, and pineapple. Bake another 5-10 minutes until the cheese is melted and the toppings are warmed through.

*The crust recipe is modified from Lindsay at http://pinchofyum.com/sweet-potato-pizza-crust*

Pineapple Barbecue Chicken Pizza with Sweet Potato Crust for Crazy Ingredient Challenge from Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

#BundtBakers: Untraditional Bundts

4ae7b-bundtbakerspost#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundt cakes with a common ingredient or theme.

Except that this month, Colleen of Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice is breaking that mold and challenging us to think outside of the bundt pan. To bake something in our favorite cake pan that isn’t cake!

I didn’t know if I was going to sign up for this one given my summer blogging break but one of my best friends from college shared a Facebook video with me. Her timing couldn’t have been more perfect! The video was for a fajita bundt cake. Yes. Fajitas. In a bundt. It looked so fun, we just had to try it!

Picture your bundt cake. But instead of a rich cake center, imagine fajita seasoned chicken and veggies. Instead of a cake crust to cut through, imagine tortillas. And instead of frosting and sprinkles, imagine sour cream and cilantro.

The dinner was so fun and would definitely be a show stopper for company.

Chicken Fajita Bundt Cake (cut) for #BundtBakers from Sew You Think You Can Cook

Chicken Fajita Bundt Cake

Ingredients:

  • 3 chicken breasts, sliced
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 tbsp fajita seasoning
  • 2 tbsp olive oil, plus more for greasing the pan
  • 1 tbsp salt
  • 9 flour tortillas
  • 1 1/2 C shredded Mexican blend cheese
  • 2 tbsp fresh cilantro, chopped
  • 1 tomato, diced
  • 1 C sour cream
  • 1 lime

Steps:

  1. Preheat oven to 400 degrees F.
  2. On a large rimmed baking sheet, toss together the chicken, bell peppers, onion, fajita seasoning, olive oil, and salt. Bake 30 minutes.
  3. Reduce oven temperature to 360 degrees F.
  4. Brush a bundt pan with olive oil. Tuck 5 tortillas into the pan, add the remaining 4 tortillas behind the first layer. Put half of the cheese into the tortilla-lined bundt pan. Top with the cooked chicken mixture, tomato, cilantro, and remaining cheese.
  5. Press tortillas over the cheese. Bake 25 minutes.
  6. Flip out the fajita cake.
  7. Mix sour cream with a little lime juice, to taste. “Frost” the “cake.” Garnish with chopped cilantro and lime zest.

*This recipe is adapted from Tom at http://twistedfood.co.uk/giant-chicken-fajita-donut/*

Chicken Fajita Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have created this month:

Bacon, Zucchini, Raisins and Cheddar Bundt Cake from I Love Bundt Cakes

Cheesesteak Bundt from Cookaholic Wife

Cherry Bundt Breakfast Danish from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Chive Potato Filled Cheeseburger Meatloaf Bundt from Food Lust People Love

Classic Vanilla Flan Bundt from All That’s Left Are The Crumbs

Pasta Chicken Bundt from Sneha’s Recipe

Soap Bundt Cake from La Mejor Manera

Spinach Pasta Surprise from A Day in the Life on the Farm

Champagne Chicken

Valentine’s Day is on a Tuesday this year, but that doesn’t mean you can’t make a special dinner in less than 30 minutes.

This champagne chicken is exactly that. In fact, we’ve enjoyed it twice already!

The chicken is pounded thin making it quick to cook.

In fact, the longest part of the cooking process is boiling water for the accompanying angel hair pasta. The lightly breaded and fried chicken is topped with a champagne mushroom sauce.

Yes, I said mushrooms! I actually quite enjoyed the mushrooms in this dish. (Same with the Marsala ravioli… maybe I’m coming around!)

Champagne Chicken | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Champagne Chicken

Ingredients:

  • 1 lb boneless, skinless chicken breasts, butterflied and pounded to 1/4″ thickness
  • 1/4 C + 2 tbsp flour, divided use
  • 2 tbsp grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 oz cremini mushrooms, sliced
  • 1/2 C champagne
  • 3/4 C heavy cream
  • 1/4 tsp red pepper flakes
  • cooked angel hair pasta, for serving

Steps:

  1. Preheat oven to 200 degrees F.
  2. In a wide shallow bowl, combine 1/4 C flour, Parmesan, S+P.
  3. Season the pounded chicken with S+P. Dredge in the flour.
  4. Heat olive oil and butter in a large skillet over medium-high heat. Working in batches, cook chicken 3 minutes on each side. Place chicken in the preheated oven to keep warm.
  5. Add the mushrooms to the same skillet and sprinkle with the remaining flour. Cook, stirring often, for 1 minute. Deglaze the pan with the champagne, scraping the browned bits from the bottom of the pan. Reduce by half. Add in the heavy cream and red pepper flakes. Season to taste with S+P, and cook until thickened.
  6. Serve chicken over angel hair pasta and top with the champagne-mushroom sauce.
  7. Option to garnish with parsley or tarragon.

*This recipe is adapted from Tara at http://tarasmulticulturaltable.com/champagne-chicken/*

Champagne Chicken | Sew You Think You Can Cook (2) | http://sewyouthinkyoucancook.com

 

Chicken Marsala Ravioli

Whenever we go to Olive Garden my husband can’t help but order their Stuffed Chicken Marsala. He tries. He says he’s not going to do it – because he always wipes the plate clean – and every time Stuffed Chicken Marsala ends up being brought to our table and placed in front of him.

Not being a mushroom lover, I’ve actually never even tried it!

But when I got the idea for Marsala ravioli – honestly, I can’t even remember where the inspiration hit – I decided to give it a go.

Making the ravioli was another one of those, never-thought-I’d-do-that moments. I’m talking about putting meat in my food processor. Pureed meat has always given me the heebie jeebies (but I do like Liverwurst and pate… I’m odd). It’s one of the main reasons I decided to introduce my babies to food using the baby led weaning method. The filling for the ravioli isn’t pureed to a smooth consistency though, it just needs to be insanely finely minced so it can fit inside the pasta.

Like all of my ravioli recipes, I used wonton wrappers.

I’d assembled enough ravioli to freeze for two more meals! Good thing too because meal number one involved a sauce that wasn’t too great and was horribly photographed. Meal number two had a fantastically delcious sauce that this mushroom lover sopped up but photographs were still pretty bland. Meal number three was perfect and photographed decently – I didn’t forget the fresh parsley for garnishing my bowl of pasta this time!

The ravioli recipe comes from Tyler Florence and the sauce recipe comes from Giada De Laurentiis.

Chicken Marsala Ravioli

Ingredients:

  • 4 tbsp olive oil, divided use
  • 3/4 lb chicken breast, cubed
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 1/4 C Marsala wine
  • 4 slices prosciutto, chopped
  • 4 bay leaves
  • fresh parsley, chopped
  • 2 tbsp bread crumbs
  • 2 tbsp grated Parmesan cheese, divided use
  • 1 egg
  • 1/4 C heavy cream
  • 2 packages wonton wrappers

Steps:

  1. Heat olive oil in a nonstick skillet over medium-high heat. Saute chicken until golden on both sides and fully cooked. Add the shallot and garlic and cook a minute.
  2. Deglaze the pan with the wine, bring to a quick bubble and add the prosciutto, bay leaves, and parsley. Allow Marsala to reduce a little and thicken. Stir in the bread crumbs, 1 tbsp Parmesan, and 1 tbsp olive oil.
  3. Remove the bay leaves and transfer filling mixture to a food processor. Add the egg, cream, and the remaining Parmesan and olive oil. Pulse until the filling comes together. Season to taste with S+P. Chill.
  4. Assemble ravioli: place a small spoonful of the filling in the center of a wonton wrapper. Wet the edges and fold into a triangle.
  5. Cook ravioli in boiling salted water 2 minutes, until they float and the wonton is translucent.

*This recipe is adapted from Tyler Florence at http://www.foodnetwork.com/recipes/tyler-florence/chicken-marsala-ravioli-filling-recipe.html*

Marsala Mushroom Sauce

Ingredients:

  • 2 tbsp olive oil, divided use
  • 8 oz cremini mushrooms, sliced
  • 1 shallot, minced
  • 1 1/2 tsp flour
  • 1/3 C Marsala wine
  • 1 1/4 C chicken broth

Steps:

  1. Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Saute the mushrooms for 5 minutes, stirring often. Add the shallot, season with salt, and cook 2 more minutes.
  2. Reduce the heat to medium and whisk in the flour and remaining oil to form a paste. Stir in the wine until smooth. Add the broth and simmer 5-10 minutes.

*This recipe is adapted from Happy Cooking by Giada De Laurentiis*

Chicken Marsala Ravioli | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Buffalo Chicken Chili

There I was, standing in my galley kitchen with a fussy one year old on one hip and a wooden spoon in the opposite hand stirring some beautifully softened onions and celery in butter.

img_4085All of a sudden, there I was, standing in my galley kitchen with an over turned bowl of bread cubes, dried cranberries, and pecans on my hideous floor.

Does this story sound a little familiar?

Don’t worry, I didn’t make the same mistake twice. I’m simply leading you into one of our newest favorite recipes.

Buffalo Chicken Chili!

Of course, I had to share the amusing event with my mom. Along with a plea for what to do with half of that pan of onions and celery. She suggested chili and I immediately thought buffalo. Buffalo wings and celery are like partners in crime!

I’ve since made this recipe twice in less than two weeks, we loved it that much! My husband says its his favorite chili that I’ve made.

To play off of the buffalo wings & ranch/bleu cheese pair, I bought some sour cream & onion potato chips for garnishing the chili as I require a crunch with my chilies. (Usually tortilla chips or oyster crackers depending.) If you need to tone down some heat, swirl in a little bit of ranch dressing or sprinkle on some bleu cheese. If you want extra heat, shake some hot sauce onto your bowl of chili.

An Original Recipe

Buffalo Chicken Chili

Ingredients:

  • 1 tbsp vegetable oil
  • 1 lb ground chicken
  • 1 tbsp butter
  • 3 ribs celery, diced
  • 1 large sweet onion, diced
  • 1 can cannellini beans, drained and rinsed
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp dried parsley
  • 2 C chicken broth
  • 1/4 C buffalo sauce

Steps:

  1. Heat the oil in a Dutch oven over medium-high heat. Cook ground chicken completely. Remove from the pan and set aside.
  2. In the same pan, add the butter. Saute the onions and celery, season with S+P. Cook until tender.
  3. Add the beans, onion powder, garlic powder, and parlsey. Stir in the chicken broth, and buffalo sauce. Return the cooked chicken to the pot.
  4. Partially cover, bring to a boil, reduce to a simmer, and cook 50 – 60 minutes, stirring occasionally.

Buffalo Chicken Chili | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Fall Quinoa Bowl

You know how smoothie bowls hit the food scene over the past year or so? Well, I have yet to try one myself.

Grain bowls are also a thing. And that I’ve decided to make and put my spin on. Although, technically, quinoa isn’t a grain, it’s a seed, making this protein packed bowl gluten free. You could leave the chicken out to make a vegetarian option. Heck, you could even cook in coconut oil instead of butter and go vegan with it!

Possibilities are really endless when you stop and think about making a quinoa bowl. Quinoa itself doesn’t have too strong of a flavor of its own, much like oats or rice, and can lend itself to many preparations – savory or sweet.

What I loved about this meal was that it was a perfect dinner to serve to my entire family. Everything was both adult and kid friendly. My picky two year old ate around all of the vegetables and chicken and solely ate the quinoa – but hey, there are good nutrients in that little seed and a fair amount of protein. Treat enjoyed all of it.

To present the quinoa bowl. I simply topped the dressed quinoa with the fruit, vegetables, and protein in concentric circles to showcase the incredible colors and flavors of fall. Arranging them in lines would be beautiful, too.

An Original Recipe

Fall Quinoa Bowl

Ingredients:

  • 1 C quinoa
  • 2-3 tbsp butter
  • 1-2 pears, cubed
  • 1/2 large sweet potato, peeled and cubed
  • 1-2 small red beets, peeled and cubed
  • 1 large cooked chicken breast, cubed
  • 3 tbsp Meyer lemon olive oil
  • 1 tbsp raspberry balsamic vinegar
  • 1 tsp Dijon mustard
  • scallion, for garnish

Steps:

  1. Cook quinoa according to package directions.
  2. In a non-stick skillet melt a little bit of butter. Saute pears over medium heat until tender. Remove and set aside.
  3. Add the sweet potatoes and cook until fork tender and lightly golden. Add butter as needed. Remove and set aside.
  4. Cook the beets in the same skillet, adding more butter if needed, until fork tender.
  5. In a small bowl, whisk together the olive oil, vinegar, and mustard. Season to taste with S+P. Toss cooked quinoa in as much dressing as desired.
  6. Top quinoa with the pears, potatoes, beets, and chicken. Top with a little extra dressing and garnish with sliced scallions.

Fall Quinoa Bowl | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com