Honey Lime Marinated Pork Tenderloin with Roasted Celeriac & Fresh Greens

by admin | Jan 1, 2021 | Dinner Archive, Pork

Honey Lime Marinated Pork Tenderloin with Roasted Celeriac & Fresh Greens

Servings

Ready In:

about 1 hr

Good For:

dinner

About this Recipe

By: Morgana Jane

Savory, delicious, and so easy! This dinner takes about an hour to prepare, but most of that time is downtime, so you can get cooking and then put your feet up.

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Ingredients

1 ¼ lb pork tenderloin, sliced into half inch rounds
¼ c olive oil
1 tbsp garlic granules
2 tbsp honey
1 lime, zested, then juiced
¼ c cilantro, roughly chopped
½ – 1 tsp chili flakes
1 tsp salt
15 cracks black pepper

Roasted Celeriac Root
1 large celeriac root, cubed (1” or smaller)
Drizzle of olive oil
Sprinkle of salt & pepper

Tomato Onion Walnut Salad

1 c cherry tomatoes, each one sliced into 3 or 4 rounds
½ red onion, finely chopped
½ c parsley, roughly chopped
¼ c walnuts, roughly chopped
Drizzle of olive oil
Splash of balsamic vinegar
½ tsp salt
10 cracks black pepper
Sprinkle of garlic granules

To finish:

2 c salad greens

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So Tender!

This marinated tenderloin is tender, flavorful, and satisfying, and the meal features roasted celeriac rather than potatoes – always amazing and a great way to change things up.

Step by Step Instructions

Step 1

Place the pork rounds, salt, pepper, garlic granules, olive oil, honey, lime juice and zest, chili flakes, and chopped cilantro into a large bowl. Toss to combine until the pork is evenly coated, then set aside and let the pork marinate while the celeriac is in the oven.

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Step 2

Set the oven to 350° and line a baking sheet with parchment. Place the celeriac cubes into a bowl with a drizzle of olive oil, a sprinkle of garlic granules and a generous sprinkle of salt and pepper. Toss until the celeriac is evenly coated then turn the cubes onto the baking sheet in a single layer and pop them into the oven for 35 – 45 minutes, until they are tender and golden. Roasting time will vary depending on the size of the cubes.

Step 3

Once the celeriac is in the oven give the pork a stir and get the tomato salad going.

Place all salad ingredients into a bowl and mix until evenly combined. Set aside.

When there are about 10 minutes remaining for the celeriac place a large cast iron pan over medium high heat. When the pan is good and hot add the pork rounds in a single layer along with any excess marinate left in the bowl and cook the pork for 5 -6 minutes per side until it is crispy on the edges and cooked through to an internal temperature of at least 145°.

Step 4

When everything is done share the salad greens over 4 plates. Serve the tomato salad over the greens and share the pork and roasted celeriac along side, then sit down and enjoy the fabulous savory flavors of tonight’s amazing dinner!

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Creamy Baked Corn Chowder

by admin | Jan 1, 2021 | Dinner Archive, Pork, Soup

Creamy Baked Corn Chowder

Servings

Ready In:

< 1 hour

Good For:

dinner

About this Recipe

By: Morgana Jane

If you are a fan of mac n’ cheese, then you will love this gluten-free alternative!

It’s smooth, creamy, cheesy, and delicious without all the carbs.

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Ingredients

1 lb boneless pork chop (about ¾” thick Is nice)
1 onion, cubed
2 c whipping cream
1 tbsp garlic granules
½ tsp salt
20 cracks black pepper
Drizzle of Sriracha (as much or little as you like)
3 c frozen corn
¾ c grated mozzarella cheese
¾ c grated Monterey Jack cheese
½ c parsley, roughly chopped
Butter to sauté

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Smooth & Cheesy!

Smooth, creamy, and cheesy – it’s just a big bowl of comfort. Perfect for wet and chilly days and absolutely delicious!

Step by Step Instructions

Step 1

Place the pork into a bowl, drizzle with olive oil, sprinkle generously with salt, pepper, and garlic granules, then use your hands to massage the oil and seasoning into the chops. Melt a bit of butter in a large cast iron pan over medium high heat and sear the chops on both sides, 3 – 5 minutes per side, then remove the pork from the pan and set aside.

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Step 2

Add a bit more butter to the pan if needed and sauté the onion until translucent, then add the cream, salt, pepper, garlic granules, and sriracha. Bring the cream to a hard boil and let it reduce by about ½, then add the corn to the pan and continue a moderate boil.

Step 3

When the pork is cool enough to handle cut it into cubes (about ½”) and add it back to the pan with the corn and cream. The frozen corn will bring more liquid to the pan and the cream sauce will need to reduce again so that it’s nice and thick. Keep the pan on a moderate boil until the pork is cooked through and the chowder is a good consistency. Taste and correct seasoning to your preference.

Step 4

While the chowder is reducing again, set the oven to 350°.

When the chowder has reached a good consistency turn off the heat and sprinkle the mozzarella and jack cheeses overtop, then pop the pan into the oven for 15 minutes, until the cheese is golden. You may wish to turn on the broiler for a minute to help finish the cheese to golden and a bit crisp.

Step 5

When the cheese is golden and a bit crisp remove the pan from the oven and let it rest for a few minutes, then scatter the chopped parsley overtop, serve into shallow bowls, then sit down and enjoy the subtle flavors of pure comfort that you have created for dinner!

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Saucy Beef Tikka Masala

by admin | Dec 26, 2020 | Beef, Dinner Archive

Saucy Beef Tikka Masala

Servings

Ready In:

45 minutes

Good For:

dinner

Ingredients

1 lb beef steak, cubed
½ tsp cumin
1 tsp coriander
¾ tsp salt
Butter for sauté
1 onion
3 garlic cloves, minced
1” fresh ginger, minced
1 c cherry tomatoes, quartered
3 tbsp tomato paste
Splash of water
1 – 2 tbsp garam masala, divided (you may not use both)
1 tsp paprika
½ tsp chili flakes (more if you like)
½ c whip cream
½ c plain yogurt
Handful cilantro, roughly chopped
1 c basmati rice

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So Saucy!

A saucy dish loaded with flavor!

There are many regional variations of Tikka Masala – here’s our take on this traditional dish!

Step by Step Instructions

Step 1

Place the beef cubes into a bowl with a drizzle of olive oil, the cumin, coriander, and salt. Use your hands to toss the beef through the seasoning until evenly coated. Melt about 1 tbsp butter in a heavy skillet over medium high heat and sear the cubed beef on all sides then remove the beef from the pan and set aside.

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Step 2

Add a little more butter to the pan and sauté the onion until golden, about 5 minutes. Once the onion is done, start the rice and cook it to package instructions.

When the rice is on the go add the ginger and garlic to the pan with the onion and sauté for 30 seconds, then add 1 tbsp of garam masala, paprika, chili flakes, and tomato paste and sauté 1 minute more.

Step 3

Add the cherry tomatoes and a splash of water to the pan and bring to a gentle boil for about 10 minutes, until the sauce begins to thicken. Next add the beef back to the pan along with the whip cream and yogurt and continue a gentle boil for about 5 minutes. Correct the seasoning to your taste with a bit more garam masala ( if needed), salt, and pepper. If the sauce seems too thin bring the heat up for a few minutes and let the sauce reduce.

Step 4

Once the consistency of the sauce and the seasoning are to your liking stir in most of the chopped cilantro (reserve a bit to garnish). Share the rice over 4 shallow bowls and top each bowl with the Tikka Masala. Garnish with a smattering of fresh cilantro, then sit down and enjoy the exotic eastern flavors that you have pulled together for this amazing dinner!

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Prosciutto, Sundried Tomato & Spinach Naan Pizza

by admin | Dec 25, 2020 | Burger|Flatbread, Dinner Archive, Pork

Prosciutto, Sundried Tomato &
Spinach Naan Pizza

Servings

Ready In:

< 30 min!

Good For:

dinner

About this Recipe

By: Morgana Jane

I love a quick and easy dinner and this meal has it wrapped up in less than 30 minutes.

And that’s what we need after a long day… Quick, simple, delicious, and done!

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Ingredients

4 authentic naan or 2 large rectangular naan
1 onion, slice
6 slices of Prosciutto, sliced
1 c baby spinach
10 slices sundried tomato, sliced
1 c Mozzarella cheese, grated
½ c Basil pesto
Butter to sauté onions
3 c salad greens
½ c cherry tomatoes, halved
1/3 cucumber, cubed
½ small onion, sliced into slivers
Olive oil and Balsamic to dress the salads

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On the Table!

Had a week of Mondays? Tired? Cranky?

Well here’s a dinner idea that will have you fed and full in no time at all. It’s delicious and even your fussy eaters will love it!

Step by Step Instructions

Step 1

Set the oven to 350° and line 2 baking sheets with parchment.

Place a bit of butter in a heavy skillet over medium heat and sauté the onions until golden.

Share the basil pesto over the naans and spread it evenly overtop.

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Step 2

When the onion is done share the sauteed onion over the naans, scatter the prosciutto over the onion, then the spinach, and then scatter the mozzarella over the spinach. Share the sundried tomatoes over the cheese, then place the naans on the baking sheets and pop them into the oven for 10 minutes. When 10 minutes are up turn the broiler on for a minute or so the brown the cheese if needed.

Step 3

Cut the naans into slices, share over 4 plates, add the salad greens to the side and top with tomatoes, cucumber, and onion, then drizzle with a bit of oil and vinegar, then sit down and enjoy the quick and delicious dinner that you created in less than 30 minutes!

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Mediterranean Chicken with Prosciutto, Sundried Tomatoes, Green Olive & Orzo

by admin | Dec 25, 2020 | Dinner Archive, Favorite, Pork, Poultry

Mediterranean Chicken with Prosciutto, Sundried Tomatoes, Green Olives & Orzo

Servings

Ready In:

30 minutes

Good For:

dinner

About this Recipe

By: Morgana Jane

This dinner is simply delicious! The flavors are smooth, yummy, and fresh.

It takes less than 30 minutes to put together and there won’t be leftovers for lunch! Sorry.

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Ingredients

1 lb boneless skinless chicken thighs, cut into strips
5 – 6 slices prosciutto, cut into thin slices
1 onion, cubed
Large drizzle of olive oil
1 c Orzo, cooked to 1 minute off al dente
1 tsp garlic granules
½ tsp oregano
1 tsp marjoram
½ tsp salt
10 cracks pepper
6 slices sundried tomatoes (packed in oil are nicest) thinly sliced
1/3 cup green Greek olives, halved
6 artichoke hearts, halved
10 fresh basil leaves, chiffonade

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Chicken, Olives, Prosciutto. Mmmm!

A beautiful combination of ingredients and flavors. Subtle, delicious, and quick and easy to prepare.

Nothing you can’t love about this.

Step by Step Instructions

Step 1

Put a medium sized pot of salted water on to boil for the orzo.

Add a generous drizzle of olive oil to a heavy skillet over medium heat and sauté the onions until translucent, then add the chicken, sauté 2 minutes, then add the prosciutto, salt, pepper, garlic, marjoram, and oregano and sauté until the chicken is cooked through – about 10 minutes.

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Step 2

When the orzo is done drain it well and add it to the pan with the chicken along with the arichokes, sundried tomatoes, and olives and sauté 2 minutes more and mix well, then turn off the heat and stir in the fresh basil.

Step 3

Serve to shallow bowls, sprinkle with a little fresh cracked pepper, then sit down and enjoy the amazing flavors that you have created for tonight’s dinner! It’s very delicious and Thalia Jane (who loved it and gobbled down seconds) tells me it slaps… (Hope it doesn’t slap too hard… Am I getting old???)

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Garlic Seared Chicken with Bruschetta, Balsamic Syrup, and Garlic Parmesan Roasted Potatoes

by admin | Dec 25, 2020 | Dinner Archive, Poultry

Garlic Seared Chicken with Bruschetta, Balsamic Syrup, and Garlic Parmesan
Roasted Potatoes

Servings

Ready In:

about 1 hr

Good For:

dinner

About this Recipe

By: Morgana Jane

Lots of fresh, uncomplicated flavor going on in this dish finished with a spark of balsamic syrup.

It’s savory, colorful, and delicious!

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Ingredients

4 boneless, skinless, chicken breasts
Drizzle of olive oil
Generous sprinkle of salt, pepper, and garlic granules
Butter to sear the chicken

Bruschetta
1 c cherry tomatoes, each one cut into 6ths
½ small red onion, finely chopped
2 cloves garlic, minced
10 leaves fresh basil, chiffonade
½ tsp salt
Pinch of oregano
Pinch of marjoram
Drizzle of olive oil

Balsamic Reduction

½ c balsamic
1 tbsp natural sugar
Potatoes
4 potatoes, cubed (about 1/2 “ cubes)
Drizzle of olive oil
1 tsp salt
10 cracks pepper
½ tsp garlic granules
¼ c fresh grated parmesan cheese

Garnish
1/4 c shaved parmesan cheese

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A Visual Feast, and then…

This dish is a visual feast, and not only is it beautiful – you get to eat it too!

Wonderful fresh and savory flavors and a delightful mix of textures bring it all together.

Step by Step Instructions

Step 1

Place the cubed potatoes into a large bowl with a drizzle of olive oil, salt, pepper, garlic granules, and parmesan cheese. Toss until evenly coated then transfer the potatoes to the baking sheet in a single layer and pop them into the oven for 40 – 45 minutes, until tender and golden brown.

Place the chicken breasts into the bowl you used for the potatoes with a drizzle of olive oil. Season generously with salt, pepper, and garlic granules, toss until evenly coated and set aside.

Place all the bruschetta ingredients into a bowl, mix well to combine and set aside.

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Step 2

When there is about 20 minutes left on the potatoes start the chicken. Melt 1 tbsp of butter in a heavy skillet over medium high heat. Add the chicken breasts when the pan is good and hot and sear to golden on one side, then lower the heat to medium, turn the chicken and cook through on the other side until and internal temperature of 165° is achieved (15 – 20 minutes, depending on the thickness of the chicken). If the breasts are especially large, it’s a good idea to cover the pan once the chicken has been turned so they don’t dry out.

Step 3

Once the chicken has been turned get the balsamic reduction on the go. Place the balsamic and sugar into a small heavy bottom pot over medium high heat and bring to a hard boil. Continue a hard boil, stirring frequently, until the balsamic begins to reduce, then lower the heat to medium and maintain a good boil until the mixture is syrupy, then turn off the heat. Keep a close eye on the reduction once it begins to thicken as this is just a small amount and it will thicken quickly once it gets going. Don’t let it get too thick as it will thicken as it cools.

Step 4

When the potatoes and chicken are done serve the chicken over 4 plates and serve the potatoes alongside. Top the chicken with bruschetta, a smattering of shaved parmesan, and a drizzle of balsamic syrup – the syrup is great on the potatoes too, so don’t stop at chicken! Now sit down and enjoy the wonderful fresh flavors of the amazing savory dinner that you have created!

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Butter Lemon Garlic Penne with Sausage

by admin | Dec 25, 2020 | Dinner Archive, Pasta Etc

Butter Lemon Garlic Penne with Sausage

Servings

Ready In:

30 minutes

Good For:

dinner

About this Recipe

By: Morgana Jane

Quick, easy, and delicious – what’s not to love?!

We used lamb and herb sausages, but any kind of fancy sausage at all works well. Choose your favorite and make some delish!

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Ingredients

1 lb fancy sausage (I used lamb & herb and it was spectacular!)
1 lb penne
1 c baby spinach
1 c cherry tomatoes, halved
¼ – ½ c butter, depending on what you are comfortable with
Juice of ½ lemon
1 tsp garlic granules
Salt & Pepper to taste
Ridiculous amount of fresh grated parmesan cheese to finish
** Reserve ¼ c pasta water

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A Bit Excessive, But…

This dish demands an excessive amount of parmesan cheese, and the result is so worth it.

Don’t be skimpy – pile it on! Thank me later…

Step by Step Instructions

Step 1

Set the oven to 350° and line a baking sheet with parchment paper. Place the sausages on the pan and pop them into the oven for a about 20 minutes, until cooked through.

Put a large pot of salted water on for the penne and cook the pasta to just under al dente as per package instructions.

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Step 2

When the penne is done reserve ¼ c pasta water, drain the penne well and return it to the pot. Add the butter, lemon juice, tomatoes, salt, pepper, and garlic granules. Mix well over medium low heat until the pasta is evenly coated in lemon butter. Lower the heat and keep warm until the sausages are done.

Step 3

When the sausages are done in the oven cut them into rounds and add them to the penne along with any pan drippings and the spinach.

Mix until the spinach has wilted then serve into shallow bowls. Sprinkle generously with a ridiculous amount of parmesan and a nice crack or two of black pepper, then sit down and devour the delicious plate of pure comfort that you have prepared for dinner that only took half an hour to create!

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Six Festive Feasts for Small Gatherings

by admin | Dec 18, 2020 | Community, Dinner Archive

A Very Covid Christmas…
Six Festive Feasts for
Small Gatherings

What a year it’s been, and here we are at the holidays already! And they look so very different than years past…

Last year we hosted 20 people for our holiday celebration and we had so much fun! But this year… well, no one is coming home for the holidays (thanks, Covid!) and there are only three of us here in the house to celebrate together. One thing is for sure, we will be doing a whole lot of Zooming! That said, we won’t be cooking a 25 lb turkey dinner, and that’s for sure!

As most families find themselves in the same situation this year, we have come up with a list of alternative festive feasts for smaller celebrations – because, seriously, no one looks forward to eating turkey for 30 days…

The recipes below offer the traditional festive flavors that you crave at this time of year, without all the leftovers!

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Farewell, Tourtiere

In this house, we love a good Tourtiere, but honestly, the flavors and aromas of this pie may bring you to your knees… It’s perfect as a festive feast!

Festive Fowl

While it is fowl, it’s not the bird you have been dreaming about. However, the traditional flavors are so satisfying you’ll hardly miss the turkey – and no leftovers to fret over for the next two weeks!

So Smooth!

You will want to drink this sauce – it’s amazing! While not as colorful as its counterparts above, this dinner is absolutely divine. Make a little extra because you will be quite happy with leftovers for lunch the next day!

Six Festive Feasts for Small Gatherings

Tastes Like Christmas!

I had no intention of this meal subbing in on the holidays, but when we tasted it – Wow! Tastes like Christmas! Perfect for this year’s small holiday feasts!

Oh... the Sauce!

Again, not created as a holiday feast, but the sauce is amazing and may make you forget that Covid every existed at all! The vibrant display of Christmas color is delicious and comforting.

Divinely Ordained Salmon

A lighter meal than those noted above, but definitely not light on taste! This is one of our favorite ways to prepare salmon. Fresh or frozen work equally well, and again – the sauce… A gift from the heavens that will leave you swooning.

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Panna Cotta

This delightful dessert is heavenly. Created by angels. Obviously.

Melt in Your Mouth

Delicious and divine. They’re a melt in your mouth gluten free dream.

Sweets, My Love..?

Ginger Spice!

These cookies are both crisp and chewy and the ginger spice? So Nice!

Chocolate Bark

Sinfully delicious! Don’t leave the bowl unattended. It empties quickly and mysteriously…

How Ever You Celebrate,
Happy Holidays!

… with love from the Flaming Janes Team!
xoxo

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Sesame Crusted Fish Burgers with Chili Lime Mayo

by admin | Dec 18, 2020 | Burger|Flatbread, Dinner Archive, Fish, Pescatarian

Sesame Crusted Fish Burgers with
Chili Lime Mayo

Servings

Ready In:

20 minutes

Good For:

dinner

About this Recipe

By: Morgana Jane

Pressed for time? This delicious and nutritious dinner is on the table in less than 20 minutes!

Quick and delicious – my favorite kind of dinner!

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Ingredients

4 burger size cod fillets
4 burger buns
½ c mayo
Juice of 1 small lime
1 tsp garlic granules
½ tsp chili flakes (more if you like!)
¼ tsp salt
3 tbsp sesame seeds
Drizzle of sesame oil
1 c fresh cilantro, left whole, long stems removed
Mixed sprouts to garnish
Butter to fry the fish
4 c salad greens
½ c cherry tomatoes, halved
¼ small onion, sliced thinly
Apple cider vinegar & olive oil to dress the salads

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Fresh & Delicous!

The flavors here are simple and so fresh. Best of all, they come together quickly and easily.

The mayo is tart yet smooth and has a little kick on the finish – a perfect compliment to the cod.

This may become your favorite “I need to get dinner on the table fast!’ recipe!

Step by Step Instructions

Step 1

Place the cod fillets into a bowl, drizzle with sesame oil and sprinkle with salt & pepper. Use your hands to massage the oil and seasoning evenly into the fillets. Place the sesame seeds on a small plate and press the cod fillets into the seeds on both sides. Coat both sides of the fish evenly with sesame seeds.

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Step 2

Melt a tbsp of butter in a cast iron pan over medium to medium-high heat (not too hot or the fish will stick to the pan and fall apart…) and place the fish into the pan. Fry the fish on both sides until golden. This will take less than 5 minutes per side, depending on the thickness of the fillets.

Step 3

While the fish is cooking pop the burger buns into a warm oven and whisk the lime juice, salt, garlic granules, and chili flakes into the mayo until well combined. Set aside.

Step 4

Share the salad greens over 4 plates, scatter onions and tomatoes over top, and drizzle with oil and vinegar. When the buns have warmed cut them in half and spread chili lime mayo generously over both halves. Share the fresh cilantro over the bottom portion of each bun and when the fish is done add a filet to each bun. Top the fish with mixed sprouts and a sprinkle of salt, and place the burgers, open-faced, alongside the salads, then sit down and enjoy the quick and tasty dinner that you have created!

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Roasted Chicken with Orange Brandy Cranberry Sauce, Mashed Potatoes, and Buttered Vegetables

by admin | Dec 17, 2020 | Dinner Archive, Poultry

Roasted Chicken with Orange Brandy Cranberry Sauce, Mashed Potatoes,
and Buttered Vegetables

Servings

Ready In:

45 minutes

Good For:

dinner

About this Recipe

By: Morgana Jane

The holiday season looks so very different this year… I feel like I have spent more time in line at the post office than I have baking!

I, like most families, won’t be cooking a 25 lb turkey this year. In fact, I am not cooking a turkey at all. I do love cooking all day for our family gatherings (last year we hosted 25 people for Christmas dinner!!) but it’s been a taxing year and like everyone else, I’m exhausted. This year I vote is to keep it simple!

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Ingredients

4 boneless, skinless chicken breasts
4 medium potatoes, peeled and cubed
4 carrots, chopped
¾ lb fresh green beans, whole
Drizzle of olive oil
¾ tsp salt
10 cracks black pepper
Generous sprinkle of garlic granules
Butter for veggies
Butter, cream, salt & pepper for whipped potatoes
Butter to sear the chicken

Orange Brandy Cranberry Sauce
2 c fresh cranberries
¾ c natural sugar
1 ½ oz brandy
1 ½ tsp orange extract
Pinch of salt

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Keeping it Simple

In a year such as this, it feels good to let go of a few things and opt for ease and simplicity. This dinner looks beautiful and features many traditional flavors of the holiday season.

This year I am preparing a festive chicken dinner. It’s ready in less than an hour and has most of the charm of a traditional turkey dinner (without the Brussel sprouts!!!).

Step by Step Instructions

Step 1

Place the cranberries into a medium sized heavy pot, cover with water and bring to a boil. The cranberries will bubble and pop as they break down. Once they start popping lower the heat a bit and add half the sugar, the brandy, the orange extract, and a pinch of salt. Maintain a gentle boil until the sauce begins to thicken.

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Step 2

Once the sauce is on the go set the oven to 350° and line a baking sheet with parchment. Place the chicken into a large bowl, drizzle with olive oil, add the garlic granules and salt and pepper, then use your hands to massage the olive oil and seasoning into the chicken. Melt a tbsp of butter in a cast iron pan over medium high heat and sear the chicken on both sides, then transfer the chicken to the baking sheet and pop it into the oven for 20 – 30 minutes, until golden brown, with an internal temperature of 165°.

Step 3

Once the chicken is in the oven, put the potatoes on to boil until they fall apart when poked with a fork.

Keep an eye on the cranberry sauce as it thickens quickly. Turn the heat to low and if it becomes too thick, add a splash of water and give it a stir. Taste the sauce and add more sugar if needed. There is no definite amount of sugar as it will vary depending on how tart the berries are and what sweet/tart balance appeals to you, so sweeten the sauce to your preference.

Step 4

Put a steamer pot on for the carrots and start steaming the carrots when the chicken has 10 minutes left in the oven.

When the potatoes are done drain them well. Add a generous amount of butter along with salt, pepper, and cream to the potatoes then use an electric mixer to whip them to a smooth and creamy consistency. Cover and keep warm until the chicken is done.

Step 5

When the carrots are almost done, add the green beans to the steamer pot and steam them for about 5 minutes, until tender crisp. When the veggies are done, drain the steamer pot and keep the veggies warm until the chicken is done.

When everything is done, share the chicken breasts over 4 plates, serve the potatoes and veggies along side. Add a curl of butter to the carrots and beans and top the chicken with cranberry sauce, then sit down and enjoy the festive flavors of this simple spin on tradition.

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