Green Beans with Caramelized Onions and Bacon

We had someone bring a dish like this last year to our house for Thanksgiving.  It was really good that I searched the internet for a recipe.  I made it this year for Thanksgiving at our neighbors and it was a hit.  They were so good.  This dish will now be on our Thanksgiving menu for each year to follow.  I also am not a huge fan of onions, but once they are caramelized and with the green beans, they are delicious.  Hope you make them and enjoy them like we do.

8 oz. Bacon, chopped into 1" pieces
12 oz. Green Beans
1/2 Onion, thinly sliced
3 TB. Sugar
1/2 tsp Kosher Salt
1/4 tsp. Black Pepper
3 TB Apple Cider Vinegar

1. Cook bacon until crisp in a skillet.  Set aside.  Reserve bacon grease.
2. In skillet with bacon grease  saute onions with sugar, salt, pepper, and apple cider vinegar until tender. Set aside.
3. Steam or blanch green beans until tender and toss with onion mixture and reserved bacon pieces (i just cooked my green beans like I normally do which is to boil them for 7-8 min, or until tender).  Serve warm or at room temperature.

CRANANA JAM

3 cups cranberries (about 1 bag of Oceanspray cranberries)
1 1/2 Cups water
2 cups mashed bananas
7 cups white sugar
1/2 container liquid pectin
1 teaspoon lemon juice

In a large saucepan over medium heat, combine cranberries and water; simmer for 10 minutes. Stir in mashed bananas and sugar. Increase heat to medium-high; boil 1 minute. Stir in pectin and lemon juice.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place rack on the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder.

Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Makes a little more than 8 cups of jam

Cheesy Basil Stuffed Chicken Breasts

So this recipe comes from a great food blog called Mels Kitchen Cafe.  I have made this twice now for my family and it is a big hit.  It is super yummy (maybe not the lowest calorie) but a keeper.  I will post the recipe here and also add a link at the bottom to the recipe on her blog.  She has a picture there of it finished as well.  Hope you all enjoy.

*Note: the chicken breasts called for in this recipe need to be on the thicker side because a pocket is cut into the thickest part of the chicken breasts (similar to this recipe) and the delicious cheese-basil filling is stuffed inside. Thinner chicken breasts won’t work well for that crucial step.

*Serves 4 (more, if you can cut the chicken in half after baking to serve kids)

INGREDIENTS:
1 cup shredded mozzarella cheese
1/4 cup minced fresh basil, divided
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
Salt and pepper
4 boneless, skinless chicken breasts (see note)
3 tablespoons mayonnaise, lowfat or regular
1 cup fresh bread crumbs
2 tablespoons olive oil
1 pint cherry tomatoes, halved

DIRECTIONS:
Adjust oven rack to middle position and heat oven to 425 degrees F. In a medium bowl, combine the shredded cheese, 2 tablespoons of the minced basil, cream, lemon juice, 2 teaspoons minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cut a pocket in chicken breasts (like in this recipe), stuff with cheese mixture and seal, using a toothpick to help close the slit, if necessary. Transfer the stuffed breasts to 13 by 9 inch baking dish and spread tops evenly with mayonnaise.

In a medium bowl, combine the bread crumbs, remaining garlic, remaining fresh basil, and one tablespoon olive oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere.

Toss tomatoes with remaining tablespoon oil, 1/2 teaspoon salt, and pepper to taste. Arrange the tomatoes in the baking dish in and around the chicken. Bake until the crumbs are golden brown and the chicken is cooked through (registering 160 degrees on an instant-read thermometer) about 25 minutes. Serve immediately.

Here is a link to her blog, everything I have made from it has been delicious.  Mel's Kitchen Cafe