Dinner Menu: Cranberry Chicken and Cheesy-Lemon Cauliflower

A little fall at Golden Ponds this weekend

A little fall at Golden Ponds this weekend

We saw Gravity yesterday in IMAX 3D, which was my first IMAX 3D experience. It was quite the ride. I’m not a fan of 3D (I find it distracting) but i think in this case, it was a must. Also went out to explore the recently reopened trails around the city. There are only a few open and there is lots of damage still, I’ll post photos later.  The rest of the city is getting back to normal and I hope it’s the same for the other towns that were hit even harder than we were.

Fall is in the air and now I want pumpkin and cranberry, so I thought it was time to bring out the roasted cranberry chicken recipe. I love chicken and cranberry together and this recipe creates a tangy cranberry barbecue sauce.  I’m not a big fan of cauliflower, but this version can get me to eat it and it makes a perfect side to the chicken. And to finish it up, a nice treat, ice cream sundaes. If you really want to complete the fall theme, try some pumpkin ice cream, or maybe go with some vanilla served over hot apple crisp.

On the board tonight:

  1. Cranberry Chicken
  2. Cheesy-Lemon Cauliflower
  3. Ice Cream Sundaes

Cranberry Chicken 3_Snapseed2

Cranberry Chicken

  • 1 tbsp butter
  • ½ onion, chopped
  • 4 boneless chicken breasts, pounded flat
  • ½ cup ketchup
  • ¼ cup brown sugar, packed
  • 1 tbsp red wine vinegar
  • 1 tsp dry mustard
  • 2 cups whole cranberries*

9×9 glass baking dish, greased and skillet

Heat butter in skillet, sauté onions until golden brown. Arrange breasts in one layer in baking dish. Mix together ketchup, sugar, vinegar, mustard & onions. In a blender, coarsely chop cranberries and add to sauce mixture. Spoon over chicken. Bake at 425° for 25 minutes, until chicken is 180° in center.

*As anyone who reads the blog knows,  I keep cranberries in the freezer, having stocked up during the holidays. If you can’t find whole cranberries, use whole, canned and cut the sugar.

Cheesy-Lemon Cauliflower

  • 16 oz cauliflower crowns
  • ¼ cup lemon juice
  • 2 tbsp butter
  • ½ onion, chopped
  • 3 tbsp flour
  • ½ cup milk
  • ¼ tsp curry
  • 1 tsp salt
  • 4 oz shredded cheddar
  • 1 lemon, quartered

saucepan

Add cauliflower, 1 inch of water and ¼ cup lemon juice in saucepan, bring to a boil and cook until cauliflower is just tender. Drain. In saucepan, melt 1 tbsp butter, sauté onion until golden, then add flour, stirring until smooth. Add milk, seasonings & cheese, stir until well mixed and smooth. Add cauliflower, stir well. Reduce heat and let simmer on low, stirring occasionally for 20 minutes. Serve with lemon.   The lemon in this really brightens the flavor.

Shopping List:

  • 4 boneless chicken breasts
  • ½ cup ketchup
  • ¼ cup brown sugar
  • 1 tsp dry mustard
  • 2 cups whole cranberries*
  • 16 oz cauliflower crowns
  • 2 oz lemon juice
  • 1 onion
  • 4 oz milk
  • 4 oz shredded cheddar
  • 1 lemon
  • 1 quart favorite ice cream
  • Sundae toppings

Also: butter, flour, curry, salt, red wine vinegar

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3 thoughts on “Dinner Menu: Cranberry Chicken and Cheesy-Lemon Cauliflower

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