Caribbean Flair Chicken Coconut Rice Bowl

Posted on November 10, 2018 by Cindy Kerschner

Caribbean Flair Chicken Coconut Rice Bowl pulls out all the stops for a taste trip to the Caribbean. Chicken seasoned with a bit of sweet and a bit of heat nestled among ginger coconut rice, spicy pineapple salsa and hearty sofrito inspired black beans.
Caribbean Chicken Coconut Rice Bowl
I love experimenting with creating rice bowls. There are so many delicious rice types. The possibilities are endless.
For this version I used basmati rice. I love the fragrance and slightly sweet taste. It works so well with coconut.
The chicken has a coating blend of sweet and hot tastes that bakes the flavor in. Pineapple salsa add a bit of heat with habenaro peppers.
Sofrito style beans mix garlic, orange and cumin for a delicate balance.

Caribbean Flair Chicken Coconut Rice Bowl

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Caribbean Flair Chicken Coconut Rice Bowl

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 4 servings

Serving Size: 1 each

Caribbean Flair Chicken Coconut Rice Bowl

Ingredients

    Ginger Coconut Rice
  • 2 cups chicken broth
  • 1 cup coconut milk
  • 1 cup basmati rice
  • 2 teaspoon fresh grated ginger
  • 1/2 cup toasted coconut
  • 1/2 cup sliced green onion
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • salt to taste
    • Pineapple Salsa
  • 2 cup fresh pineapple, chopped
  • 1/4 cup diced red peppers
  • 1 tablespoon diced red onion
  • 2 teaspoons diced jalapeno
  • 1/4 teaspoon scotch bonnet pepper
  • 2 teaspoon lime juice
  • 1 teaspoon cilantro
  • salt to taste
    • Black Beans
  • 2 cup black beans
  • 1 cup bell peppers
  • 1/2 cup onion
  • 1 tablespoon olive oil
  • 1 teaspoon garlic
  • 1/2 teaspoon thyme
  • 1 teaspoon orange juice
  • 1/8 teaspoon cumin
  • 1 teaspoon cilantro divided
    • Chicken
  • 1 lb chicken breast
  • 1/4 cup tomato paste
  • 1 teaspoon chili powder
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon coriander
  • 1/4 ginger
  • 1/8 garlic
  • 1/4 cayenne

Instructions

    Rice
  • Bring broth, rice, salt, ginger and coconut milk to a boil. Cover and reduce heat to low. Cook approximately 15 minutes until liquid is absorbed. Set aside.
    • salsa
  • Combine all ingredients in bowl. Set aside.
    • Beans
  • Sauté onions and peppers in oil until soft. Add garlic, thyme, orange juice and cumin. Bring to a boil. Remove from heat. Add beans and heat thoroughly.
    • Chicken
  • Combine tomato paste, chili powder, thyme, coriander, ginger, garlic and cayenne into a paste. Spread on top of chicken. Bake at 350 for 15 to 20 minutes until chicken reaches internal temperature of 165. Rest 5 minutes then slice.
  • Add rice to bowl. top with 1/2 the toasted coconut and 1/2 the green onion. Arrange salsa, chicken and beans over rice and top with remaining toasted coconut, green onion, lemon and lime zest.
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Cranberry Apple Crisp #CranberryWeek

Posted on November 7, 2018 by Cindy Kerschner

Cranberry Apple Crisp blends tart cranberries with fresh apples for an exciting holiday twist. Buttery sugar crumb topping brings it all together.

Cranberry Apple Crisp

My mom used to make apple crisp every fall. Back then, there was such a thing as seasonal fruit. We needed to wait until the apples were ripe.

I’d pick McIntosh apples from the neighbor’s tree to add to her favorite apple, Red Delicious. Mom would core, pare and toss the slices in salt and cinnamon to draw our the natural juices.

Now if you ever baked with Red Delicious apples you know where I’m going.
Sugar rush for sure!

So I recommend a less sweet but firm apple like the new cross varieties derived from Gala, Honeycrisp, Fuji and McIntosh. Even some Granny Smith to tone it down if needed.

Cranberry Apple Crisp

I also prefer mine as a deep dish version with a thick crust. I use an 8 x 6 x 2-inch glass dish. It’s like a deep dish apple crumb pie without the crust!

Because this is also a cranberry recipe I added brown sugar to balance the cranberry bite.

Cranberry Apple Crisp

Cranberry Apple Crisp

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Cranberry Apple Crisp

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 9 to 12 pieces

Serving Size: 1 piece

Cranberry Apple Crisp

Ingredients

    Filling
  • 2 cups apples peeled, cored, sliced
  • 2 cups whole cranberries
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 tablespoons butter melted
    • crumb
  • 1 cup sugar
  • 3/4 cup flour
  • 1/3 cup cold butter cut into small pieces

Instructions

    filling
  • toss apples and cranberries with the brown sugar, cinnamon, salt, lemon juice and melted butter
  • allow to set about 15 minutes to draw our natural juices
  • Add filling to baking dish
    • crumb
  • Work butter into flour sugar mix to form small balls. Mixture should compress when squeezed.
  • Top filling with crumbs and bake at 350 for approximately 40 minutes until sauce gels and crumbs begin to brown.
  • Serve warm or cold
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I’m not the only one thinking about cranberries. This week #FestiveFoodies are celebrating #CranberryWeek by sharing delicious recipes and meal ideas with you. Follow the #CranberryWeek hashtag November 5th -9th on social media for more recipes and tips.
Here are more great cranberry meal ideas.
White Cranberry Nut Bread
White Cranberry Nut Bread
Cranberry White Chocolate Cookies
Cranberry White Chocolate Cookies
Grape Cranberry Sauce
Grape Cranberry Sauce

Thanks Caroline from Caroline’s Cooking for hosting our event!

Enjoy today’s cranberry recipe offerings from Festive Foodies!

 
I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.

Posted in #CranberryWeek, apples, breakfast, brunch, Christmas, cranberry, dessert, holiday, Thanksgiving, What's For Dinner? | 5 Comments

Cranberry Bread Pudding #CranberryWeek

Posted on November 6, 2018 by Cindy Kerschner

Cranberry Bread Pudding serves smooth custard and tangy sweet cranberries in a hearty bread pudding. One taste and it will soon become a Holiday favorite.
Cranberry Bread Pudding
I always wondered where to classify bread pudding? Is it a form of bread? Can you call it, dessert? How about under breakfast? Maybe as a snack?
No matter how you label Cranberry Bread Pudding, you’re in for a treat.
I like mine warm, fresh from the oven. The finished bread pudding (see that, I was careful not to categorize it 😉 ) can be easily reheated or eaten cold. After all, it is custard based!

I’m not the only one thinking about cranberries. This week #FestiveFoodies are celebrating #CranberryWeek by sharing delicious recipes and meal ideas with you. Follow the #CranberryWeek hashtag November 5th -9th on social media for more recipes and tips.

Cranberry Bread Pudding

Cranberry Bread Pudding

I start with fresh or frozen whole cranberries. What I’m going for is a cranberry sauce consistency. To the berries I add sugar and water. That’s it. Boil it and smash it as the berries cook and sauce thickens. Easy right?
Break or cut 6 cups of sourdough or other airy bread.
Mix half the bread with the cranberry sauce. Add it to a greased baking dish. Stir in the rest of the bread to coat. This keeps the bread pudding from getting too soggy.
What’s even easier is the custard. I whisk together the eggs, brown sugar and milk then pour it over the bread. No precooking needed.
Bake and enjoy!
Cranberry Bread Pudding

Cranberry Bread Pudding

 

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Cranberry Bread Pudding

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 9 to 12 pieces

Serving Size: 1 piece

Cranberry Bread Pudding

Ingredients

  • 6 cups bread pieces
  • 1 cup cranberries
  • 1 cup sugar
  • 1/2 cup water
  • 3 eggs
  • 2 yolks
  • 2 cups milk
  • 1/2 cup brown sugar
  • butter to grease dish

Instructions

  • Add berries, sugar and water to a saucepan. Boil it and smash it as the berries cook and sauce thickens.
  • Break or cut 6 cups of sourdough or other airy bread. Mix half the bread with the cranberry sauce. Add it to a greased 9x13 baking dish. Stir in the rest of the bread to coat. This keeps the bread pudding from getting too soggy.
  • Whisk together the eggs, brown sugar and milk then pour it over the bread. No precooking needed.
  • Bake at 375 for about 30 minutes until custard sets and top is golden brown. Serve warm or cold
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Here are more great cranberry meal ideas.

White Cranberry Nut Bread
White Cranberry Nut Bread
Cranberry White Chocolate Cookies
Cranberry White Chocolate Cookies
Grape Cranberry Sauce
Grape Cranberry Sauce

Thanks Caroline from Caroline’s Cooking for hosting our event!

Food for Thought…What’s your favorite bread pudding? Which kind of bread works best for you? I’d love to hear your thoughts in a comment below!

Enjoy today’s cranberry recipe offerings from Festive Foodies!

I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.

Posted in #CranberryWeek, #FestiveFoodies, bread, Christmas, cranberry, dessert, holiday, Thanksgiving, What's For Dinner? | 12 Comments

Cheesy Ghost Chains

Posted on October 31, 2018 by Cindy Kerschner

Cheesy Ghost Chains keep hunger pangs at bay. Pull the bread apart and enjoy! Dip in garlic oil, pizza sauce or cheese sauce.
Halloween is here! Time for costumes and candy. Spooky music and tasty treats.
Cheesy Ghost Chains
I don’t know about you, but Halloween is one of my favorite holidays. It’s not just the costumes that make Halloween great, but the fun that comes with being creative with your party food!
Have fun with them! Yes it’s okay to play with your food!

Cheesy Ghost Chains

The origin of ghosts in chains goes back to ancient times when many believed chaining a dead body kept the spirit from walking around.
Just ask these two!

via GIPHY

These tasty bread chains are made with pizza dough!
Cheesy Ghost Chains
Form the dough into a rectangle. Slice into thin strips and form links. Attach the links together.

You can make your chains any length or size you want. Add a few twist and turns. Shape the chains to fit any serving platter!
I sprinkled a little shredded Parmesan cheese and garlic salt.
Cheesy Ghost Chains

Add your favorite dipping sauce. Break the chain and enjoy!

Cheesy Ghost Chains

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Cheesy Ghost Chains

Ingredients

  • 31/2 to 4 cups bread flour or all-purpose flour, plus flour for rolling
  • 1 teaspoon sugar
  • 1 envelope of dry yeast
  • 1 1/2 cups water 110 degrees
  • 2 teaspoons salt
  • 1 tablespoon olive oil plus oil to grease bowl and brush crust.
  • 1/2 cup shredded Parmesan.
  • 1 tablespoon garlic salt.

Instructions

  • Dissolve yeast and sugar in warm water. Set aside to bloom (about 10 minutes)
  • Knead together 3 1/2 cups flour, salt and yeast mixture add oil and enough additional flour to form a soft slightly sticky dough ball.
  • Place the dough in a lightly greased bowl and cover. Place in a warm area and allow to double in size.
  • Punch dough down and form into rectangle. Cut into strips and link together as chains.
  • Brush with olive oil. Sprinkle with shredded Parmesan and garlic salt.
  • Bake at 450 for about 10 minutes until golden brown.
  • Serve with pizza sauce, herb oil or cheese sauce.
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