Cranberry Salsa

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Welcome to Cranberry Week 2019! Join me and some blogging friends as we share lots of fun and tasty cranberry recipes for the holiday season!
There are so many ways to enjoy cranberries, no matter if you are baking, grilling, or even drinking them! Today I thought I would start the week with an appetizer using fresh cranberries, so I made a Cranberry Salsa with some Cinnamon Sugar Tortilla Chips as an accompaniment. It could also be served as a dessert, an afternoon treat, or just a snack. It is also perfect for your Thanksgiving festivities!
 

Cranberry Salsa 
(serves 2)
(printable recipe at end of page)

1 cup fresh Cranberries
1/2 of a fresh Pear
1 tablespoon chopped Serrano Pepper
4-5 leaves fresh Cilantro
Juice from 1 Lime
1 teaspoon Sugar 
1 cup Sugar
2 teaspoon Cinnamon
Flour Tortillas
2 tablespoons melted Butter

Using a food processor, mix together the cranberries, pear, pepper, serrano pepper, cilantro, lime and sugar. You can also chop the above items if a food processor is not available. 

 Process again until the salsa has the consistency you are looking for. Refrigerate while you make the cinnamon sugar chips.

Set up a baking rack, like the kind you cool cookies on when they come out of the oven. Set the rack on top of the baking sheet and then set aside for the moment.

Mix together the sugar and cinnamon. I used a fork, which made it really easy to get them thoroughly mixed. Set aside. Preheat your oven to 350 degrees.

Melt the butter and generously spread it over the tortillas. I used street tacos size tortillas because I had some already. You can use any size that you want. 

Sprinkle the cinnamon sugar mix over each of the taco shells. Knock off any extra.

Use a pizza cutter or a sharp knife to cut the tortillas into wedges. Place the pieces on the baking rack and bake in the oven for 5-7 minutes. Check to see if the sugar is melting and creating a glaze over the tortillas. If it is you should remove them from the oven. Let them sit on the rack until cooled. If you are making the tortilla chips ahead of time, place them in a plastic container until ready to use.

Serve chips warm or at room temperature. Enjoy!

Check out what my fellow bloggers made for today's "Cranberry Celebration"!

 It's Cranberry Week! See all the other delicious cranberry recipes being shared today (and follow #cranberryweek to see even more): 

• Cranberry & Brown Sugar Glazed Turkey Meatloaf from Savory Moments
• Cranberry Butter from Daily Dish Recipes
• Cranberry Curd Pie from The Redhead Baker
• Cranberry-Glazed Meatballs from Karen's Kitchen Stories
• Cranberry Jalapeno Cream Cheese Dip from Sweet Beginnings
• Cranberry Orange Marmalade from Books n' Cooks
• Cranberry Prosecco Punch from Our Good Life
• Cranberry Salsa from The Freshman Cook
• Cranberry Swirl Mini Cheesecakes from Our Crafty Mom
• Cranberry Walnut Bread from Palatable Pastime
• Easy Homemade Cranberry Vanilla Liqueur from Family Around the Table
• Homemade Granola Recipe (with cranberries & coconut) from Caroline's Cooking
• Jalapeno Cranberry Bombs from Cookaholic Wife
• Juicy Lucy Leftovers Turkey Sliders from A Kitchen Hoor's Adventures
• Pear and Cranberry Salad from A Day in the Life on the Farm
• Polar Espresso Cookies from Hezzi-D's Books and Cooks
• Roasted Maple Bourbon Cranberry Sauce from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sugared Sparkling Cranberries from Cheese Curd In Paradise
• Tart Cherry Cranberry Sauce from The Spiffy Cookie 
 

 

 Don't forget to print the recipe! 

 

Cranberry Salsa

Yield: 10-12 servings

Author: The Freshman Cook

ingredients:

• 1 cup fresh Cranberries
• 1/2 of a fresh Pear
• 1 tablespoon chopped Serrano Pepper
• 4-5 leaves fresh Cilantro
• Juice from 1 Lime
• 1 teaspoon Sugar
• 1 cup Sugar
• 2 teaspoon Cinnamon
• Flour Tortillas
• 2 tablespoons melted Butter

instructions:

How to cook Cranberry Salsa

1. Using a food processor, mix together the cranberries, pear, pepper, serrano pepper, cilantro, lime and sugar. You can also chop the above items if a food processor is not available.
2. Process again until the salsa has the consistency you are looking for. Refrigerate while you make the cinnamon sugar chips.
3. Set up a baking rack, like the kind you cool cookies on when they come out of the oven. Set the rack on top of the baking sheet and then set aside for the moment.
4. Mix together the sugar and cinnamon. I used a fork, which made it really easy to get them thoroughly mixed. Set aside. Preheat your oven to 350 degrees.
5. Melt the butter and generously spread it over the tortillas. I used street tacos size tortillas because I had some already. You can use any size that you want.
6. Sprinkle the cinnamon sugar mix over each of the taco shells. Knock off any extra.
7. Use a pizza cutter or a sharp knife to cut the tortillas into wedges. Place the pieces on the baking rack and bake in the oven for 5-7 minutes. Check to see if the sugar is melting and creating a glaze over the tortillas. If it is you should remove them from the oven. Let them sit on the rack until cooled. If you are making the tortilla chips ahead of time, place them in a plastic container until ready to use.
8. Serve chips warm or at room temperature. Enjoy!

https://www.thefreshmancook.com/2019/11/cranberry-salsa.html

cranberry, cranberries, salsa, cinnamon sugar tortillas, appetizer, holidays

appetizers, snacks

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Tag @thefreshmancook on instagram and hashtag it #cranberryappetizer

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Caramel Apple Quick Bread / #OurFamilyTable

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Today I am talking about quick breads! Quick Breads have been a part of my life since I can remember. My mother was not the type of cook with the patience to wait for bread to rise, so quick breads were a staple on our dinner table. I have always loved them, so I was excited to join in this celebration! 
I made a Caramel Apple Quick Bread to celebrate fall! Here in North Carolina we are enjoying a little taste of cooler weather, and although I know it will not last, it is definitely worth celebrating and enjoying it! So Happy Fall!
I used a basic quick bread recipe and then added some additional ingredients to create today's recipe. I hope you love it as much as I do! 

Caramel Apple Quick Bread 
Makes 1 loaf
printable recipe at end of page
2 1/4 cup all purpose Flour
1 tablespoon Baking Powder
1/4 teaspoon Salt
1 1/2 cup Buttermilk
3 large Eggs
6 tablespoons Vegetable Oil
3/4 cup of granulated White Sugar
3/4 cup light Brown Sugar
1/2 teaspoon Vanilla

APPLES
2 Gala Apples
1 teaspoon all purpose Flour
1 teaspoon Roasted Cinnamon
1 teaspoon Lemon Juice
1/2 cup Caramel Bits
5 Caramel Squares 

Mix together the flour, baking powder, and salt in a medium bowl. Set aside.

Mix together the eggs, buttermilk, oil, sugars and vanilla.

Add the dry ingredients into the bowl of wet ingredients and mix well.

Grab another bowl and chop up the apples into small pieces, like shown above. Add the flour, roasted cinnamon and lemon juice. Mix together, coating the apples.

Add the bowl of apples into the bread mix. Stir with a spoon or spatula. Add the caramels bits to the bowl and stir.

Grease and flour a loaf pan. Pour bread batter into the pan. Add additional caramel bits. Bake at 350 degrees for 60-80 minutes.

Place 5 pieces of caramel squares across the top of the bread while it is still hot. Drag a knife or rubber spatula around the pan to loosen the sides.

As soon as the bread is taken from the oven, place foil over the bread pan, tented at the top, so the caramels don't get stuck to the foil. Let cool.

 Remove the bread from the pan. 

Enjoy the bread warm or cooled. Be aware that the bread might be wet in some areas because of the apples.

Thank you for joining me today! As always, if you have any questions please send me an email.

 I am part of a group of bloggers today, who are all celebrating Quick Breads! 

For more amazing, fun and delicious recipes, check out what my fellow bloggers made today!:

Easy Quick Bread Recipes

• Caramel Apple Bread by The Freshman Cook
• Chai Spiced Banana Bread by Cheese Curd In Paradise
• Kalamata Olive and Oregano Mini Loaves by Karen's Kitchen Stories
• Louisiana Bacon Pecan Bread by Hezzi-D's Books and Cooks
• Spiced Apple Quick Bread by Art of Natural Living
• Spiced Pumpkin Pecan Quick Bread by Simply Inspired Meals
• Tropical Mango Banana Bread by That Recipe
• Zucchini Bread by A Day in the Life on the Farm

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Caramel Apple Quick Bread

Yield: 8-10

Author: The Freshman Cook

ingredients:

• 2 1/4 cup all purpose Flour
• 1 tablespoon Baking Powder
• 1/4 teaspoon Salt
• 1 1/2 cup Buttermilk
• 3 large Eggs
• 6 tablespoons Vegetable Oil
• 3/4 cup of granulated White Sugar
• 3/4 cup light Brown Sugar
• 1/2 teaspoon Vanilla

Apples

• 2 Gala Apples
• 1 teaspoon all purpose Flour
• 1 teaspoon Roasted Cinnamon
• 1 teaspoon Lemon Juice
• 1/2 cup Caramel Bits
• 5 Caramel Squares

instructions:

How to cook Caramel Apple Quick Bread

1. Mix together the flour, baking powder, and salt in a medium bowl. Set aside.
2. Mix together the eggs, buttermilk, oil, sugars and vanilla.
3. Add the dry ingredients into the bowl of wet ingredients and mix well.
4. Grab another bowl and chop up the apples into small pieces, like shown above. Add the flour, roasted cinnamon and lemon juice. Mix together, coating the apples.
5. Add the bowl of apples into the bread mix. Stir with a spoon or spatula. Add the caramels bits to the bowl and stir.
6. Grease and flour a loaf pan. Pour bread batter into the pan. Add additional caramel bits. Bake at 350 degrees for 60-80 minutes.
7. Place 5 pieces of caramel squares across the top of the bread while it is still hot. Drag a knife or rubber spatula around the pan to loosen the sides.
8. As soon as the bread is taken from the oven, place foil over the bread pan, tented at the top, so the caramels don't get stuck to the foil. Let cool.
9. Remove the bread from the pan.
10. Enjoy the bread warm or cooled. Be aware that the bread might be wet in some areas because of the apples.

https://www.thefreshmancook.com/2019/09/caramel-apple-quick-bread-ourfamilytable.html

quick bread, caramel, apple, easy to make

bread, easy to make, fun to make, caramel, apple

treats, breakfast, break time food,

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Easy Tortilla Pizza / #OurFamilyTable

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A long time ago, when my son was growing up, fixing and eating a quick meal every evening was a way of life. My husband and I worked, after school activities were a thing every night, or so it seemed, and finding the time to sit down and have a family dinner was rare. Even years later, it always seems like we are busy, running here, going there, never stopping. Sometimes the answer is a simple meal, that comes together quickly and becomes a favorite. This Easy Tortilla Pizza may be what you have been looking for!

Easy Tortilla Pizza 
feeds 4
printable recipe at end of page 

1 raw Chicken Breast (8-10 ounces)
Minced Garlic
Black Pepper
Fresh Jalapeno Pepper
1 Corn on the Cob
Butter
Onion Slices
Mini Tortillas
Pizza Sauce
4 Cheese Mix
Shredded Mozzarella Cheese
Fresh Avocado
Salsa

Slice the chicken into small, bite sized pieces. Sprinkle with minced garlic and pepper for a great flavor.

Chop the jalapeno pepper into small pieces.

Boil the corn for 10 minutes in water. Let cool a bit, then cut the kernels off the cob. I find the best way to do this without cutting yourself is to place a corn cob holder in the end of the corn and use it to steady the cob as you slice down, cutting the corn off.

Place a teaspoon of butter in a pan and pan grill the corn until it begins to turn slightly brown. Add some onion slices and continue grilling both the corn and the onions until tender. Pan grill the jalapeno pieces in a separate pan unless everyone eating the pizzas like jalapeno.

Start building your pizza. Place the mini tortillas in a large pan on medium heat. Top each pizza crust with some of the sauce and swirl it around the crust covering to the edge. Add the onions, corn, jalapeno, and chicken.

Top the pizzas with the cheese, choosing one or the other or both. You can never have enough cheese! If your cheese is not melting quick enough, place a lid on the pan for a few minutes to quicken the melting process.

Cut the pizza and enjoy! Serve with a side of salsa and some avocado slices!

I hope you find this Easy Tortilla Pizza to be the answer to your busy family dinners!

Looking for more fun, quick and easy pizza ideas?

Check out the list below from my blogging friends!

Quick and Easy Pizza Recipes

• Air Fryer Pita Pizzas by Hezzi-D's Books and Cooks
• Barbecue Chicken Pizza by Karen's Kitchen Stories
• Chicken Taco French Bread Pizza by A Kitchen Hoor's Adventures
• Easy French Bread Pizzas by Family Around the Table
• Easy Tortilla Pizza by The Freshman Cook
• Pizza Dough from Sour Dough Discard by A Day in the Life on the Farm
• Pre-Baked Pizza Crust by Art of Natural Living

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!




Thanks for stopping by today! Find a printable copy of this recipe below!


 

Easy Tortilla Pizza

Author: The Freshman Cook

ingredients:

• 1 raw Chicken Breast (or 8-10 ounces)
• Minced Garlic
• Black Pepper
• Fresh Jalapeno Pepper
• 1 Corn on the Cob
• Butter
• Onion Slices
• Mini Tortillas
• Pizza Sauce
• 4 Cheese Mix
• Shredded Mozzarella Cheese
• Fresh Avocado
• Salsa

instructions:

How to cook Easy Tortilla Pizza

1. Slice the chicken into small bite sized pieces. Sprinkle with minced garlic and pepper for a great flavor.
2. Chop the jalapeno pepper into small pieces.
3. Boil the corn for 10 minutes in water. Let cool a bit, then cut the kernels off the cob. I find the best way to do this without cutting yourself is to place a corn cob holder in the end of the corn and use it to steady the cob as you slice down, cutting the corn off.
4. Place a teaspoon of butter in a pan and pan grill the corn until it begins to turn slightly brown, and the add some onion slices and continue grilling both the corn and the onions until tender. Pan grill the jalapeno pieces in a separate pan, unless everyone eating the pizzas like jalapeno.
5. Start building your pizzas. Place the mini tortillas in a large pan on medium heat. Top each pizza crust with some of the sauce and swirl it around the crust covering to the edge. Add the onions, corn, jalapeno, and chicken.
6. Top the pizzas with the cheese, choosing one or the other, or both. You can never have enough cheese! If your cheese is not melting quick enough, place a lid on the pan for a few minutes to quicken the melting process.
7. Cut the pizza and enjoy! Serve with a side of salsa and some avocado slices!

https://www.thefreshmancook.com/2019/09/easy-tortilla-pizza-fromourdinnertable.html

pizza, fast and easy meals, tortilla pizzas, chicken pizza, four cheese, quick meals

dinner, lunch, after school snack, snack

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Cucumber Egg Salad Bites / #OurFamilyTable

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I am an egg lover! What about you? I enjoy eggs pretty much anyway you can make them. From the pretty basic, over easy breakfast (and sometimes dinner) with ham and toast, to a fancy chocolate souffle. If eggs are on the menu, I'm there! Today I made Cucumber Egg Salad Bites. These little bites remind me of tea parties and fancy luncheons. They are dainty and quite refreshing, and would make a wonderful addition to your Easter or Mother's Day table!

Cucumber Egg Salad Bites
(recipe makes approx. 20 pieces)
(printable recipe at end of page)

6 Eggs

2-3 Cucumbers

1 small Onion

3-4 tablespoons Mayonnaise

Ground Pepper

Fresh Strawberries

Boil your eggs first. I boil them a certain way, and I very seldom ever have any trouble getting the shell off. This is how to make them look pretty. Place the eggs in a pot of cold water. Put the temperature on high so they will boil. Once boiling, set the timer for 15 minutes. Once the timer rings, take the eggs to the sink. Don't drain the hot water, but start adding cold water to the pot. Let water run over into the sink, until the water in the pot is ice cold.

 Remove boiled eggs from the pot. The shells should come off quickly now, and more importantly, with out looking cut up and ugly.

I sliced the egg down the center, then turned it and sliced it on the other side. Chop into pieces.

 Before placing the egg salad in the cucumber, cut a little bit of the flesh of the cucumber away from the sides. Only go about half way down. You want to leave a little bit on the bottom.

Chop the onions into small bite sized pieces. Add mayonnaise, a little at a time, mixing after each addition. You will know when you have enough. Sprinkle with ground pepper. Chop the strawberries. Don't cut them too tiny. They taste best in this dish when they are cut a little bigger. Use a small scoop to place egg salad into cucumber.  That's it!

 I hope you enjoyed this recipe for Cucumber Eggs Salad Bites. If you have any questions about anything, please leave a message below, in the comments, and I will answer you asap. Thank you for stopping by today! Check out how some of my blogging friends put their unique and tasty spin on Egg Salad!

Egg-straordinary Egg Salad Recipes

• BLT Egg Salad Sandwich by A Kitchen Hoor's Adventures
• Caesar Egg Salad Lettuce Wraps by Our Good Life
• Cucumber Egg Salad Bites by The Freshman Cook
• Egg and Smoked Salmon Salad by A Day in the Life on the Farm
• Egg Salad Niçoise by Culinary Adventures with Camilla
• Mediterranean Deviled Egg Salad by Cindy's Recipes and Writings
• Smoked Salmon and Egg Salad Tartines by Karen's Kitchen Stories

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Cucumber Egg Salad Bites

Yield: approx. 20 pieces

Author: The Freshman Cook

ingredients:

Cucumber Egg Salad Bites

• 6 Eggs
• 2-3 Cucumbers
• 1 small Onion
• 3-4 tablespoons Mayonnaise
• Ground Pepper
• Fresh Strawberries

instructions:

1. Boil your eggs first. I boil them a certain way, and I very seldom ever have any trouble getting the shell off. This is how to make them look pretty. Place the eggs in a pot of cold water. Put the temperature on high so they will boil. Once boiling, set the timer for 15 minutes. Once the timer rings, take the eggs to the sink. Don't drain the hot water, but start adding cold water to the pot. Let water run over into the sink, until the water in the pot is ice cold.
2. Remove boiled eggs from the pot. The shells should come off quickly now, and more importantly, with out looking cut up and ugly.
3. I sliced the egg down the center, then turned it and sliced it on the other side. Chop into pieces.
4. Before placing the egg salad in the cucumber, cut a little bit of the flesh of the cucumber away from the sides. Only go about half way down. You want to leave a little bit on the bottom.
5. Chop the onions into small bite sized pieces. Add mayonnaise, a little at a time, mixing after each addition. You will know when you have enough. Sprinkle with ground pepper. Chop the strawberries. Don't cut them too tiny. They taste best in this dish when they are cut a little bigger. Use a small scoop to place egg salad into cucumber. That's it!

https://www.thefreshmancook.com/2019/04/cucumber-egg-salad-bites-ourfamilytable.html

eggs, deviled eggs, appetizers, cucumbers, mayo, onions

appetizers, snack, side dish, party food, picnic food,

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