#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


  • 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


  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


#SundaySupper: Easy Cinco de Mayo Recipes

Mexican food used to be the most frequently made (and blogged about) cuisine in my house. And, while it still is, I haven’t been very creative with it as of late and our “Mexican Mondays” have definitely become a thing of the past. Now we just have Mexican food whenever the refrigerator ingredients dictate it and it’s usually a method for using up leftovers.

That being said, Mexican is usually a safe bet for our kids, too. They {usually} like beans of any kind, are more likely to eat ground meat instead of sliced or shredded, and of course, cheese.

I don’t often think of side dishes when it comes to preparing Mexican food, but today I have for you a very simple Black Bean Cilantro Rice that is prepared in one pot!

Making this dish was the first time I successfully made rice without a rice cooker. I’m tempted to even call it fool-proof!

I served this rice on a Friday during Lent alongside some quick pan fried fish. It would compliment pork quite nicely, too.

IMG_2833After declaring he didn’t like it, Firecracker finally tried some of the rice, and ended up asking for seconds! I was surprised Treat wouldn’t eat it, though he did help me with some food styling.

Thank you to Shelby of Grumpy’s Honeybunch for hosting today’s event. Be sure to scroll past my recipe for more great, easy idea for you Cinco de Mayo fiesta.

Black Bean Cilantro Rice


  • 1 tbsp olive oil
  • 1/2 C minced red onion
  • 2 cloves garlic, minced
  • 1 C Jasmine rice
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp Kosher salt
  • 1 1/2 C vegetable stock
  • 1 can (14 oz) black beans, rinsed and drained
  • 1/2 C fresh cilantro, chopped
  • juice 1-2 limes


  1. Heat oil in a large pot over medium heat. Saute onions until translucent, add the garlic and cook another 30 seconds. Add the rice, onion  powder, cumin, and salt. Stir 30 seconds to evenly coat the rice. Add the stock and beans. Bring to a boil, reduce heat to low, cover and simmer 20 minutes. Remove from heat for 10 minutes before stirring in the cilantro and lime juice.

*This recipe is adapted from Kelly at http://www.mountainmamacooks.com/2017/03/one-pot-black-beans-cilantro-lime-rice/*

Black Bean Cilantro Rice for #SundaySupper from Sew You Think You Can Cook





Sides and Sauces


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

A BBQ Potluck

This month a smaller than normal group got together for some barbecue food. Due to scheduling conflicts with the neighborhood clubhouse we had to meet on a Thursday instead of a Tuesday. It’s also travel season now that school’s out. But that didn’t stop us from having some fantastic food!

BBQ potluck

Here is a sampling of the recipes brought to the BBQ potluck:

I am really excited for our meeting in a couple of weeks when we’re having breakfast!!

    Carrot Risotto

    If you’ve been following me on Instagram you might have noticed a lot of “sneak peak” photographs utilizing some sponsored item. All of those goodies will be shared for #BrunchWeek which starts next Monday. I am so excited!

    One of our generous sponsors is Grimmway Farms/Cal-Organic/True Juice Family. A beautiful box of fresh organic produce and juices arrived on my doorstep. The kale and radishes will be utilized next week. The baby carrots have been a perfect healthy afternoon snack – reminding me how much I enjoy carrots! Cal-Organic also sent a bag of Colorshred carrots. The beautiful bag of carrot confetti was used to create a colorful spring time risotto.

    We grilled up some chicken to serve alongside this side dish. As a side dish, the recipe below will serve four people. My little man really enjoyed this risotto and even had some of the leftovers for lunch the next day. Look who’s coming around to carrots after all!

    Carrot Risotto


    • 1 tbsp olive oil, divided use
    • 1 tbsp butter, divided use
    • 1 1/2 C shredded carrots
    • 1/2 tsp sugar
    • 1/4 red onion, diced
    • 1 C arborio rice
    • 1/4 C white wine
    • 3 – 4 C chicken or vegetable broth
    • 2 tbsp ricotta cheese
    • 2 tbsp shredded Parmesan cheese
    • 1 1/2 tsp parsley


    1. In a dutch oven over medium-high heat melt half of the butter and half of the oil. Add the shredded carrots with 1/4 C water, salt, and the sugar. Cover and cook for five minutes. Uncover and allow to cook until the liquid is evaporated. Remove from pot and set aside.
    2. Bring stock to a simmer in a saucepan over medium heat.
    3. In the dutch oven melt the remaining butter and oil. Add the onions and cook until translucent. Add the arborio rice, stir to coat, and cook about one minute. Deglaze with white wine.
    4. Once the wine is absorbed add the warm stock a ladleful at a time, stirring, waiting for liquid to be absorbed before adding more. Continue cooking this way until the rice is creamy and tender, about 20 minutes.
    5. Stir in the carrots, ricotta, Parmesan, and parsley. Season to taste with S+P. If needed, thin the risotto with additional stock.

    *This recipe is adapted from Debi at http://lifecurrents.dw2.net/spring-and-caramelized-carrot-risotto/*

    Carrot Risotto | Sew You Think You Can Cook

    Disclaimer: I was provided a bag of Colorshred carrots and other produce through #BrunchWeek, however all opinions and statements are my own.

    Pineapple Fried Rice

    The next time you make rice as a side dish to your dinner, I encourage you to make extra. 3 C worth of extra rice to be exact. Or just make this dish from scratch, just plan for extra time to cook the rice. For 3 cups of cooked rice, you’ll need approximately 1 cup of uncooked rice (and two cups of liquid).

    Today’s Stir Fry Day Friday is a perfect side dish to accompany fish or chicken. I served it alongside my Brown Sugar Honey Mustard Glazed Salmon.

    This fried rice isn’t your typical Chinese take out or Hibachi staple. This rice gets a kick from the ginger and a tropical sweetness from the fresh pineapple.

    Pineapple Fried Rice


    • 2 tbsp canola oil
    • 1 1/2 tsp grated ginger
    • 2 cloves garlic, minced
    • 1 small onion, diced
    • 3 scallions, chopped
    • 1 carrot, diced
    • 1/2 bell pepper, diced
    • 1/4 C peas
    • 1 1/4 C pineapple, cubed
    • 3 C cooked rice
    • 2 1/2 tbsp soy sauce
    • 1/2 tsp white pepper


    1. In a wok or large skillet heat oil over medium-high heat. Stir fry the ginger and garlic until fragrant, 30 seconds. Add in the onions and white parts of the scallions. Cook until tender.
    2. Add the carrots, bell pepper, and peas. Cook for 2 minutes. Add the pineapple and cook another minute. Add the rice, soy sauce, and white pepper. Reduce heat to medium and cook two minutes. Add additional salt if desired. Garnish with green parts of the scallions.

    *This recipe is adapted from Manali at http://www.cookwithmanali.com/pineapple-fried-rice/*

    Pineapple Fried Rice | Sew You Think You Can Cook


    Cheesy Turkey and Rice Skillet

    Today’s Thanksgiving leftovers recipe is one that I’ve made in my kitchen before. I made this one pot meal last month when my mother-in-law was visiting. We had just joined Sam’s Club and had a coupon for a free rotisserie chicken! This skillet meal was a perfect way to use some of that chicken. We all went back for seconds. So when I decided to Thanksgiving leftovers leading up to Turkey Day I knew this dish would be on the menu.

    What makes this meal perfect for after Thanksgiving is that it only dirties one pot. Okay, two pots because you need to cook some rice ahead of time. But after a whole day of pulling out casserole dishes you forgot you had, eating on that once-a-year china, and stacking up the Tuperware it’s nice to not have to wash eight thousand dishes.

    This recipe can be adjusted based on your leftovers. Swap out the broccoli for some green beans or Brussels sprouts.

    Cheesy Turkey and Rice Skillet


    • 2 tbsp butter
    • 1 onion, diced
    • 2 1/2 C broccoli
    • 2 tbsp flour
    • 2 C milk
    • 1/2 tsp ground mustard
    • 2 C diced cooked turkey
    • 2 C shredded cheddar cheese
    • 2 C cooked rice (brown, white, or a mix of both)


    1. In a high sided skillet, melt butter over medium-high heat. Saute onion and broccoli until tender. Stir in flour. Slowly mix in the milk. Allow to simmer until thickened slightly. Season with ground mustard, S+P.
    2. Add in the cooked turkey. Melt in the cheese. Mix in the rice.

    *This recipe is adapted from Lauren at http://www.laurenslatest.com/broccoli-cheddar-brown-rice-skillet/*


    Grape Risotto

    This post accompanies yesterday’s Red Pepper Pesto Crusted Tilapia. It is also a Nikki Dinki recipe.

    Risotto is my favorite thing to cook. Risotto has the reputation of being very difficult and is presented as a fancy restaurant only dish. It takes patience (something I’m admittedly not very good at) and attention. It requires tasting. It requires you to immerse yourself in the process, to trust your hand when to add more liquid and when it’s done.

    Rumor has it you must remain at the stove constantly stirring and tending to the pot of rice, but I’m here to tell you that’s not true. I’m not telling you to dump in some liquid and go take a bath, but you can relieve yourself from the wooden spoon occasionally. You can watch from the sidelines as the new addition of liquid bubbles and the rice absorbs the flavors being added to it. When you stir, do so gently and without repetition – I like to trace my spoon in figure eights, zig zags, and circles.

    Making risotto makes me happy. Even though I don’t find it difficult to prepare, I still feel proud. Like I did something impressive. Like I could get famous off of this. (Oh, to dream)

    Grape Risotto


    • 2 shallots, diced
    • 3 cloves garlic, minced
    • 3 tbsp olive oil
    • 1 C Arborio rice
    • 3 cans vegetable stock
    • 3/4 C parmesan cheese
    • 1/2 C sliced scallions
    • 1 C grapes, halved


    1. Bring stock to a gentle simmer in a large pot.
    2. In a dutch oven, saute shallots and garlic in olive oil. Add rice and cook for a couple of minutes. Deglaze the pan with 1/2 C stock. Once the stock is absorbed by the rice, add in another ladleful of stock. Stir. Repeat the process until the rice is cooked and creamy. Season with salt, to taste.
    3. Stir in cheese, scallions, and grapes.

    *This recipe is adapted from Nikki at http://www.nikkidinkicooking.com/home/pesto-crusted-halibut-grape-risotto.html*

    Grape Risotto

    Loco Moco

    Loco Moco is the number one comfort food on the Big Island. Rumor has it that it originated in Hilo. The story according to our travel guide, Lonely Planet Hawaii: The Big Island (Regional Travel Guide), September 2008 is as follows:

    A group of teenage boys hung out at a local restaurant to play pinball and chow down on cheap food. A football player nicknamed “Crazy” was nominated to request a new dish. A large bowl of rice topped with hambuger and gravy. When the group relocated their hangout two over-easy fried eggs were added to the dish, creating Loco Moco as it is today.

    Traditionally Loco Moco uses a hamburger patty as the choice of protein, but variations include pork, spam, etc. I made mine with leftover shredded pork. When we ate our Loco Moco in Hawaii Stuart said it needed one more egg, so I made three! Breaking into the yolk and combining the rice with the yolk and gravy is the best way to eat it.

    Fried Egg Pork & Gravy

    Loco Moco


    • 3 C cooked rice
    • 3/4 lb cooked shredded pork
    • 1 can beef broth
    • flour for thickening
    • 1 tbsp butter, plus more for eggs
    • 3 eggs


    1. In a saucepan, reduce beef broth. Stir in 1-2 tbsp of flour to thicken. Let reduce to desired consistency. Season with S+P. Stir in 1 tbsp butter. Warm shredded pork in the gravy.
    2. Melt a little butter in a small skillet. Crack eggs (I did mine one at a time) into skillet. Cook for only a couple of minutes before flipping. The yolk will still be runny.
    3. Assemble loco moco: spoon rice on a large plate, cover with the gravy and pork mixture, and top with the over-easy fried eggs.

    Loco Moco 1

    Loco Moco 2

    Risotto Paella

    Mexican Monday took a back seat this week for a Spanish cousin to shine through.

    Of course, I could pretend I just made this dish some other day of the week and find a decent photo of a past Mexican Monday, but then I’d be out of a personal back story to the dish!

    I was not about to have a repeat of last week where we ate out way too much, so I “forced” Stuart to help me create our weekly “Everson Menu”.

    “What do you want for Mexican Monday?”


    “That’s not Mexican….”

    Stuart’s favorite Food Network star is Bobby Flay and we record Bobby Flay’s Barbecue Addiction. There was an episode last year in which Bobby had a grill the size of a breakfast table and a paella pan to cover it up. He made the largest (and most expensive) paella I’d ever seen. So for a year Stuart’s been wanting to try Paella.

    Most traditional Spanish Paellas involve Mussels or other shellfish, which I am allergic to. I don’t know why it took me a year to realize that I can put whatever I want into the recipe, it’s my kitchen! So I finally gave in to his craving. I read a few recipes and articles about paella and created my own rendition.

    Unfortunately I wasn’t able to find authentic Spanish paella rice, but the cooking method reminded me of risotto, so I compromised and used risotto rice. (Sorry!) I also couldn’t find authentic Spanish chorizo, so I kept the casing on Mexican chorizo, sliced it into rings and cooked it. I also opted to use salmon as my seafood choice.

    An Original Recipe

    Risotto Paella


    • 2 tbsp olive oil
    • 1/2 large onion, diced
    • 1/2 large red bell pepper, diced
    • 2 cloves garlic, minced
    • 1 C Arborio rice
    • 1 tsp paprika
    • 1/2 tsp tumeric
    • 1 large tomato, chopped
    • 1/4 C white wine (optional)
    • 1/2 tsp dried parsley
    • 1/2 tsp dried oregano
    • 1/2 tsp dried basil
    • 1 – 1 1/2 qt chicken stock
    • 2 links chorizo, sliced into rings
    • 6 oz salmon, cubed


    1. In a large pot bring stock to a boil, reduce heat and let simmer.
    2. In a large, non-stick skillet, saute onion and pepper in olive oil. Season with salt. When the onion is translucent add the garlic, rice, and seasonings. Stir with a wooden spoon. When rice is slightly toasted and everything is yellow add in the chopped tomato.
    3. Deglaze the pan with white wine, if using, or a ladle of stock.
    4. While waiting for the wine to evaporate, start cooking the chorizo in a separate skillet. Remove from pan and cook the salmon in the same skillet.
    5. Add 1-2 ladle-fulls of stock at a time to the rice, stirring constantly. When the liquid is absorbed, repeat the process until the rice is cooked through. This will take approximately 15 minutes.

    *This recipe was inspired by http://foudefoodmtl.com/eatsathome/shrimp-and-chorizo-paella and http://mongoliankitchen.com/salmon-paella/*

    Risotto Paella 1 Risotto Paella 2 Risotto Paella 3