Oh my gosh is your kitchen looking like mine as the days count down to Christmas? Bags of chocolate chips, flour everywhere, rolling pins and candies and sugar, oh my! And here it is December 20th & I am starting to realize that I just might not accomplish everything I’ve been hoping to before the big day. Mostly because I keep adding things, lol! But I want to back away from the baking (that should be a Meme, shouldn’t it?) and share out this perfect little accompaniment to just about any holiday meal, Spicy Jalapeno Cranberry Sauce.
If there is anything I like to have exactly the same every single year, almost without exception, it’s my very traditional Classic Midwestern Stuffing. If you read that post, you’ll see I’m a little bit adamant about it. But then a couple of years ago, my sister talked me into doing her Ridiculously Delish Bacon Stuffing, and now, here I am posting out this recipe for a Chorizo & Cranberry Cornbread Stuffing.
So does everybody these days like Brussels Sprouts now that there’s been such a resurgence and they’ve become so popular? Or are there still hold-outs out there? If there are, I’ll eat yours! Seriously, here’s a recipe, Roasted Balsamic Brussels Sprouts that’s fabulous. I can’t guarantee that it will convert all the haters out there, but you might lure one or two over to the dark side.
If you’re looking for a fun way to use up a bit of leftover Cranberry Sauce, this easy and fast Pork Tenderloin with Caramelized Onion Cranberry Compote is it. Of course, you can make it anytime but it is perfect for after Thanksgiving when you *might* already have a little Cranberry Sauce on hand. Don’t we all usually have a little, or maybe even a lot?
It seems I’ve hardly gotten past Halloween and now Thanksgiving is looming upon us! And the days go faster every year. Tell me I’m not alone in this! I did want to get a little jump, though, on a couple of recipes that are going to find a place at my table this season.