Cranberry, Brie and Prosciutto Crostini with Balsamic Glaze

Cranberry, Brie and Prosciutto Crostini with Balsamic Glaze

I have a confession to make.

I have a dirty, little secret when it comes to my food. I have a habit of taking perfectly lovely food and concocting it into a blob of grossness on my plate. In fact, these almost verbatim words were spoken from the mouth of a very good friend not that long ago. "Why do you have to take perfectly lovely food and turn it into a blob of grossness on your plate?", she said. "It's weird." 

I don't think weird is the adjective I'd use, but it's true. I do tend to enhance my dishes using unorthodox ingredients. 

For instance, one of my favourite quick comfort foods is dipping hot, buttered toast into my cold cereal milk - once the cereal has been eaten, of course. The sweetness of the cereal milk and the savouriness of the buttered bread makes for a delicious paring. I also love homemade macaroni and cheese on day two with the addition of a can of tuna, sweet peas, and corn. And let's not forget my embellished mashed potatoes. I'm not a fan of bog standard mash, but when I am in the mood for this popular side dish, it's imperative they are topped with gravy, baked beans, and a generous handful of grated aged cheddar cheese.

But may I say don't knock it until you try it? I'm going to anyway. Don't knock it until you try it.

The same can be said for many foods. Why or how did the foods we eat become to bethe foods we eat? What made someone wander through the woods, find a patch of mushrooms, and say, "Hmm. I think I'll eat those!" Who stumbled upon a pineapple field and thought they looked amazing at first glance and later thought to toss them onto a baked ham or pizza? What crazy decided milk from a cow would be great over cereal, in coffee, or especially with a warm baked chocolate chip cookie straight out of the oven? Whom I ask? Well, someone did. And let's take a moment to thank each and every one of them. 

I think my slight food oddity, if you will, stems from my childhood. Funny enough, it seems to be a family affair. When my brother was a lad, he LOVED strawberry jelly and processed cheese slice sandwiches. Barf, right? We all thought that. However, it made me think. Was he a genius before his time? Think about what party foods are famous for this. Cranberry? Brie? Baguettes? You see where I'm going with this? His simple sandwiches turned out to be a twist on a popular appetizer served at many a holiday party to this day. 

I am super stoked to team up with McEwan Foods to create a delicious, yet impressive  and simple holiday appetizer that anyone would be proud to offer up at their next party or get together. 

It boasts flavours from McEwan's own Cranberry Sauce with lovely hints of orange and lime zest incorporated throughout. Seriously friends, I could very happily eat this sauce straight from the jar with a spoon, but it's just as lovely with the addition of Brie, prosciutto, and a lovely loaf of crusty bread. I also took the liberty of drizzling a gorgeous balsamic glaze and toasted walnuts to balance out all the flavours. 

It just goes to show one that food oddities, whether your own or those you hold near and dear to you, can spark serious creativity down the line, so embrace them.

I'm glad I did. 

For a truly unique, yet delicious shopping experience, I implore you check out the fabulously eponymous McEwan at 38 Karl Fraser Road, Toronto, Ontario. It's unlike any gourmet grocery store I've ever been to. Incredible foods from Truffle Macaroni and Cheese to preserves, to spaghetti sauce all made in house from the best ingredients. 

(And while shopping, I highly recommend stopping by the sandwich counter for the Artisan Chicken Sandwich. It's absolutely gorgeous!)

CRANBERRY, BRIE AND PROSCIUTTO CROSTINI with BALSAMIC GLAZE

1 French baguette
¼ cup olive oil

1 package quality Prosciutto

1 round of Brie cheese

1 jar McEwan's Cranberry Sauce

¼ cup chopped walnuts, toasted (optional)

1 bottle McEwan's Barrel Aged Balsamic Vinegar

2 tablespoons brown sugar

To make balsamic glaze:

Place one cup of McEwan's Balsamic Vinegar along with brown sugar in a heavy-bottom saucepan over low heat. Simmer, stirring frequently, until vinegar is thickened or the back of a spoon is coated. Remove from heat and allow to cool. Sauce will thicken as it cools. 

To assemble crostini:

Cut baguette into one-third inch slices, on a bias. Lightly coat with olive oil and bake for eight minutes at 375 degrees F until lightly toasted. Slice brie into thin strips and place on bread. Top with prosciutto and a generous teaspoon of McEwan's Cranberry sauce. Sprinkle chopped walnuts, if using, and drizzle balsamic glaze over assembled crostini. Embellish with mint leaves or arugula.

Serve immediately. 

Disclosure: I was compensated for this post by McEwan, but as always, any and all opinions and views are 100% my own. 

CHOPPED CHICKEN PICATTA WITH MASHED POTATOES

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This Chopped Chicken Picatta is what real deal chicken picatta sauce looks like. No floating, bitter lemon slices in the sauce that you don’t eat and toss to the side of your plate. Who needs that mess. This pan sauce is made with plenty of fresh lemon juice, the pan get deglazed with chicken stock, white wine and is loaded with capers. The sauce is over the top delicious, is thickened with a quick, in the pan method that’s guaranteed to make everyone think you spent a long time on this.

Instead of this being served over pasta, I decided this Chopped Chicken Picatta needed a change of pace and mashed potatoes were the perfect, comfort food replacement. Sound good? This is a quick meal that delivers BIG on flavor.

I was testing out three fruit recipes last Friday and time got away from me. Ever happen to you? It was 11 am and the next thing I know (and many a photo later) it was 4:30 pm and I still had errands to run and some calls to make.

We got a new washer and dryer at a Home Depot 4th of July sale and already the dryer doesn’t work. Sad face. 40 minutes on hold and discussing the issue with 2 different people at Samsung I decided I needed to get outside and get a breather. It was one of those days.

So when I got home the last thing I needed was to take up a lot of time fixing dinner and decided on making a house favorite and one that takes no time, but looks like you did. Sharing is caring so I figured I’d post this for your Monday pleasure.

No pounding chicken out thin between plastic sheets, this is fuss free and a filling twist on a fantastic chicken classic dish.

I served this with a side salad to round out the meal. Can’t just be meat and potatoes, right?

This house favorite uses chopped chicken that gets browned, drenched in a easy, lemony caper pan sauce and tops mashed potatoes for a perfect comfort dinner. Whether you make the mashed potatoes from scratch or not, this works when pasta is not something you’re in the mood for.

I quickly quartered some potatoes, boiled then mashed them and was ready to eat and kick back.

Actually I made this Chopped Chicken Picatta with Mashed Potatoes 2 days in a row because I was so hungry I forgot to take photos the first evening. Enjoy!

IF YOU LIKE THIS “CHOPPED CHICKEN PICATTA AND MASHED POTATOES” PIN IT FOR LATER!
YOU CAN FIND ME ON PINTEREST HERE WHERE I’M SEARCHING AND PINNING ALL THE BEST RECIPES!

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5.0 from 6 reviews

CHOPPED CHICKEN PICATTA AND MASHED POTATOES

 

SAVE PRINT

Prep time

10 mins

Cook time

16 mins

Total time

26 mins

 

Author: Kevin | Keviniscooking.com

Serves: 4

INGREDIENTS

• 2 skinless, boneless chicken breasts (See Note 1)
• kosher salt
• fresh cracked black pepper
• 2 tbsp flour for dredging (See Note 4)
• 6 tbsp butter
• 2 tbsp olive oil
• ⅓ cup white wine
• 2 lemons, juice (See Note 2)
• ½ cup low sodium chicken stock
• ¼ cup capers, brined
• ¼ cup fresh parsley, chopped
• 1 cup mashed potatoes (See Note 3)
• lemon slices, garnish

INSTRUCTIONS

1. Cut chicken breasts into 4 long strips. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, melt 4 tablespoons of butter with 2 tablespoons olive oil. When butter and oil start foam and turn golden add chicken and sauce for 3 minutes. When chicken strips are browned, turn and cook other side for 3 minutes. Do not over crowd pan, work in two batches if needed. Remove and transfer to paper towel lined plate.
3. Melt 2 more tablespoons butter. When butter is melted (See Note 4) add the white wine, lemon juice and chicken stock. With a whisk, stir and bring to boil, scraping up brown bits from the pan for extra flavor and breaking up any lumps. Add the capers to the sauce and taste for seasoning.
4. Chop the chicken into bite size pieces or leave as strips. Add the chicken to the pan, toss to coat and simmer for 5 minutes.
5. Make mashed potatoes. Divide mashed potatoes over the 2 plates and make a well in center of each. Divide the chicken into each mashed potatoes well and pour sauce over chicken and garnish with parsley and lemon slice.

NOTES

1. I used 10 chicken tender (strips), or use 2 breasts, chopped.
2. I used 2 large lemons and the fresh juice came to ⅓ cup.
3. Either make the smashed potatoes from scratch or make per your favorite boxed brand to serve two.
4. At this point if you prefer a thicker pan sauce: Add 1 tablespoon of flour and stir to cook flour for 1 minute. Then add other sauce ingredients. By adding the flour to the butter and olive oil will this will make what is called a roux, which will thicken the pan sauce when liquids like chicken stock and/or wine is added and whisked together.

BROWN SUGAR PINEAPPLE CHICKEN

AUGUST 5, 2016 BY JEN 12 COMMENTS

 as it is for back to school dinners! 

I was scrolling through instagram and couldn’t believe how many “back to school” pics I saw – so cute – but shocking!  When I was in school, many moons ago, we always started school the Thursday after Labor Day and it still felt way too soon.  So with the hustle and bustle of of back-to-school either in full swing or coming shortly, and the accompanying moans and groans, I bring you an easy grilled Hawaiian chicken with only one dish to wash so you can escape into should-be-summer dreams with every juicy, Brown Sugar Pineapple Chicken bite.

 

The sticky sweet and tangy pineapple chicken is marinated in a delectable pineapple marinade that becomes the tantalizing Brown Sugar Pineapple Glaze that you brush all over your chicken after grilling OR if you are cooking indoors, you simply add your reserved marinade/glaze ingredients to the pan after you cook your chicken, let it thicken slightly, then add your chicken back to the pan to bath in all the tropical glory.  This is one of my favorite methods of cooking – to reserve some of the marinade, thicken it with cornstarch and it instantly becomes your glaze – double the flavor WITHOUT double work!  You can taste where I’ve done this in my: Sweet Chili Shrimp, Cajun Honey Mustard Chicken, Buffalo Chicken, and Asian BBQ Salmon – all of which would be delectable back to school meals.

The to-live-for marinade/glaze is a harmonious concoction of brown sugar, pineapple juice, lemon juice, ketchup, soy and Dijon for added depth and some spices.  Whisk all the ingredients together and that is all your prep work for a total of maybe 5 minutes AND you only have one bowl to throw in the dishwasher. winning.

Serve this Brown Sugar Pineapple Chicken with some rice to soak up the extra glaze (because otherwise you will be licking it from the pan), some veggies, and caramelized juicy pineapple. or on top of salad or even in tacos for a complete meal.  And let the tantalizing tropical Hawaiian chicken flavors whisk you away to where school still doesn’t start in August.   At least for one meal.

WANT TO TRY THIS BROWN SUGAR PINEAPPLE CHICKEN?

PIN IT TO YOUR CHICKEN, GRILL, OR DINNER BOARD TO SAVE FOR LATER!

FIND ME ON PINTEREST FOR MORE GREAT RECIPES!  I AM ALWAYS PINNING :)!

©Carlsbad Cravings by CarlsbadCravings.com

BROWN SUGAR PINEAPPLE CHICKEN

 

PREP TIME

10 mins

COOK TIME

12 mins

TOTAL TIME

22 mins

 

Author: Jen@CarlsbadCravings.com

Serves: 4-6 servings

INGREDIENTS

• 2 pounds chicken tenderloins OR skinless chicken breasts, pounded thin
• 1/4 cup olive oil
• 2 teaspoons cornstarch

Marinade/Glaze

• 1 cup pineapple juice
• 1/3 cup + 1 tablespoon packed brown sugar
• 2 tablespoons lemon juice
• 2 tablespoons ketchup
• 2 tablespoons red wine vinegar
• 2 tablespoons low sodium soy sauce
• 1 tablespoon Dijon mustard
• 1-2 teaspoons Asian chili sauce (like Sambal Oelek)
• 1 teaspoon garlic powder
• 1 teaspoon ginger powder
• 1 teaspoon salt
• 1/2 teaspoon onion powder

Garnish (optional)

• green onions
• lemon zest
• additional Asian chili sauce to taste

Healthy Banana Chocolate Chip Muffins

January 22, 2015 by Anna@CrunchyCreamySweet 13 Comments

Healthy Banana Chocolate Chip Muffins – made with whole wheat flour, coconut oil and Greek yogurt, these banana muffins are so good for you and so easy to make! Perfect use for ripe bananas! 

Usually this time of year, I take to here, my little space on the internet to complain about the freezing cold weather. If you live in the Midwest, you know what I mean. The winters here can be horrible. But this year, I really can’t complain. For the last week, we have been enjoying unusually warm temperatures here in Kansas. It’s been around 60 degrees almost every day. And this week is supposed to be above average as well.

This past weekend it was so warm, that we went for a walk in the park and stopped by a large field to fly kites. Yes! We were flying kites in the middle of January! It sounds so crazy but it was so fun!

So, I am not complaining about the weather. But, because it’s January and we all are trying to eat healthier and make better choices everyday, I am sharing a healthy recipe today.

You will love these Healthy Banana Chocolate Chip Muffins. For starters, they are made with an equal mix of whole wheat and all-purpose flour, coconut oil, Greek yogurt and mashed bananas which let me cut the sugar amount. They bake up into domed perfection!

I took my Skinny Pumpkin Chocolate Chip Muffins recipe and improved it. I used coconut oil (I am obsessed with it, btw!) instead of canola, I cut down the sugar amount from 3/4 of a cup to 1/2 a cup since bananas are already sweet, I kept the Greek yogurt and the whole wheat and all-purpose flour mix.

And check out the melty dark chocolate chips! It’s the indulgence without the guilt! I baked these muffins one morning and by noon, they were all gone!

The muffins came out better than I expected! They are perfectly domed (no flat tops here!) thanks to a little trick that I highly recommend using when baking muffins. They are baked at a higher temperature for the first 7 minutes and then the temperature is lowered to finish the baking. It works for me every time!

So, if you have two ripe bananas and want to make a healthy treat, I highly suggest this recipe. You will love it!

Chicken Parmesan Bundles

You guys know that we LOVE chicken! It’s our favorite meat and one that the entire family loves, so I’m always trying out new chicken dinner recipes for the crew. Today’s recipe is one I spotted years and years ago and one I finally made the time to try. It’s a super simple recipe, and I’m kinda mad I didn’t try it sooner because it’s just that good. These Parmesan Chicken Bundles are easy and so delicious and one that most the family loved. I say most because a few of the kids were concerned that there was some “green stuff” (spinach) in their chicken and it kinda freaked them out (yes, most of my kids don’t like spinach).  Fortunately, the hubby and I loved it so much that we’ve had it twice in the last month. With chicken covered in cracker crumbs and stuffed with cheese and spinach, and all topped off with your favorite pasta sauce, you really can’t go wrong! I’m thinking this chicken would be great served with our Fried Zucchini and perhaps the Tortellini Salad. A great meal idea for Sunday dinner or for company too.

Here’s the recipe:

5.0 from 2 reviews

Chicken Parmesan Bundles

 

Print

Serves: 6

Ingredients

• 6 thin chicken breast (you can pound it down if they're a little thicker)
• 4 ounces cream cheese, softened
• 1 - 10 oz. package frozen chopped spinach, thawed and drained
• 1½ cups shredded Mozzarella cheese (divided)
• 6 TB grated Parmesan cheese (divided)
• 1 egg (beaten)
• 10 RITZ crackers (crushed)
• pasta sauce (your favorite, warmed up)

Instructions

1. Preheat oven to 375.
2. In a medium bowl, combine cream cheese, spinach, 3 TB of Parmesan cheese,and 1 cup of the Mozzarella Cheese. Mix well and set aside.
3. Place cracker crumbs and the rest of the grated Parmesan cheese in a shallow dish and the beaten egg in a bowl. Set aside.
4. Spread cheese and spinach mixture onto chicken breast and roll up chicken tightly. Secure with a toothpick.
5. Roll chicken bundle in egg and then in crumbs and cheese dish and evenly coat.
6. Place chicken seam down in a greased 9x13 dish. Spray with cooking spray and bake for 30 minutes. Remove toothpick before serving and top with warm pasta sauce and remainder Mozzarella cheese. ENJOY!

Recipe from Kraft Foods. 

Spread cheese mixture on and roll up tightly.

Secure with toothpick and place in dish seam side down.

We loved this so much it’s definitely going into the regular meal rotation!!

For more favorite chicken recipes, check out:

Skinny Chicken Piccata

Bruschetta Chicken