Christmas Cranberry Mocktail or Cocktail

Being in the festive spirit and noticing the fresh cranberries available...I started wondering what I kind of drink I could possibly make.  I trolled Pinterest, but everything looked hard and required way too many weird liquors.  Watching an old episode of Ina inspired me.  These are festive and taste GREAT!

Tips I learned when making a Christmas Cranberry Mocktail/Cocktail:

• Put a spoon in your glass when adding ice and liquid. It will prevent the ice from sticking together.
• Add a green sugar rim to make festive. You can find green sugar in your baking aisle.

Christmas Cranberry Mocktail/Cocktail

1 cup of fresh cranberries

1/2 cup of sugar

1/2 cup of water

Sprite Zero or Diet 7UP

Ice

Apple Vodka (if making cocktail)

Combine sugar and water in sauce pan over medium heat. Add all cranberries but 2.  Allow to simmer or boil very slowly until cranberries begin to burst.  Once all cranberries are burst, continue to simmer for 2-3 minutes. Remove from heat and slightly mash berries to make a syrupy liquid.  Allow to cool.  Add 1 teaspoon of the cranberry mixture to tall glass.  (Add apple vodka to taste and mix if making cocktail.)  Add ice to the rim and fill with soda.  Add the 2 fresh berries on top to garnish.  Serve immediately.

Crackie Crackers

In the midst of trolling Pinterest, I found this recipe. OMG!  After making and eating 1/2 the batch in one setting, I named them Crackie Crackers.  They are addicting.  If you are a savory/salt loving fiend, like I am, step away from this recipe now. Trust me, you will tell yourself you won't eat any and will give them away as gifts...but as soon as these warm little menaces come out of the oven - BAM!  The next words out of your mouth are "My Precious!"  ENTER AT YOUR OWN RISK!

Ps. Easy and cheap to make tons for parties!

Crackie Crackers:

1 bag of Oyster Crackers

1 package of Hidden Valley Ranch Seasoning

1/4 cup of Canola Oil

2 teaspoons of garlic power (to taste)

Heat oven to 250 degrees.  Mix the oil and seasonings well.  Add crackers and thoroughly coat by mixing.  Transfer crackers to baking/cooking pan.  Cook for 10-15 minutes, shaking/tossing crackers every 5 min.  Serve immediately or store in zip lock bag once cooled.

Garlic Chicken with Asparagus and Mushrooms

I found this recipe on the Calorie King website. I was searching for new low carb meals, as my menu tends to be the same week after week.  It was a HIT!  I made a few changes. This is a meal that you can really change to suit your taste.  We will definitely be making this again, soon.

Tips I learned while making Garlic Chicken with Asparagus and Mushrooms:

• I buy frozen chicken breasts and defrost the amount I need each day.  They are super easy and budget friendly.
• Freezer bags are great for defrosting any meat.  They allow you to season in the bag if need be.
• When pounding chicken breasts flat, keep them in the freezer bag. This prevents any splatters and keeps your mallet clean.
• Who needs a tenderizing mallet when you have a good can of veggies. Anything sturdy and heavy works fine.
• Never rinse your mushrooms in water. Mushrooms are like sponges.  They will absorb the water and lose their flavor.  Simply use a moist paper towel and wipe clean.
• Make sure to cut the ends of your asparagus. They can be tough. If really large, you can also peel your asparagus down until you get to the tender portion.
• Be careful when handling jalapenos. Small plastic baggies make great gloves in a pinch.
• Soak your toothpicks in water before using. This prevents them from burning.

Garlic Chicken with Asparagus and Mushrooms 

2 boneless, skinless chicken breasts, cut in half (1 lb total)

10 fresh asparagus spears (not canned)

1/2 tsp salt

1 tsp pepper

1/2 lb sliced Button mushrooms

2 tablespoons of garlic

1/2 jalapeno, julienned

1/2 teaspoon of Cayenne Pepper

Olive Oil

Directions:

Pre-heat oven to 375°F.

Pound the chicken breasts flat.  Season with cayenne, salt and pepper.

Lay five asparagus spears and jalapenos across each chicken breast. Roll chicken over the asparagus and insert a tooth pick to secure the edge. Lightly season with salt and pepper.  Drizzle with olive oil.

Place in baking dish. Cover with sliced mushrooms and garlic cloves. Drizzle again with olive oil.  Bake in preheated oven for 30 minutes.