Cranberry Walnut Pinwheels

This is our first  Thanksgiving in our new home.  I'm hosting a full out Thanksgiving dinner for the family and I want to do something unexpected.  This recipe pulled together the traditional cranberry requirement but with an unexpected twist!  This takes just 15 minutes to prep and 15 minutes to bake - what more could I ask for!

You'll need:
1 cup dried cranberries
1 cup chopped walnuts
1/2 cup white sugar
1/4 cup brown sugar
zest of 1 orange
2 refrigerated pie crusts
2 TBL melted butter
1 whole egg
2 TBL water
honey

Preheat your oven to 350*.  Line a baking sheet with parchment paper and set aside.

Place the cranberries, walnuts, sugars and zest into a mixing bowl and combine well. 

On a lightly floured surface, roll out the pie crusts and roll into two squares.  Brush the crusts with melted butter.  Spread the cranberry mixture evenly on top of the crusts.  Roll each pie crust pinching the edges to seal.  Combine the egg and water and beat well then brush each roll with the egg wash.  *Carefully cut each roll into slices 1 1/2 inches wide.  Place on a baking sheet cut side up 1 inch apart.

Bake for 12 - 15 minutes or until golden brown.  Place pinwheels on a cooling rack and spread with a teaspoon of honey.  Let cool and store in an air tight container.

*If you have trouble cutting the rolls, place them in the freezer for 10 minutes and then cut them.

I don't recommend using home made pie crusts as this can easily get too crumbly and difficult to keep in a pinwheel formation.

Tuscan Chicken Pasta

 

 

 

Tuscan Chicken Pasta

It can't stay summer forever and I am craving some dinners that aren't off the grill.  This creamy Tuscan Chicken Pasta has the most amazing, creamy sauce. It’s loaded with flavor, super quick and easy. A restaurant quality dish on the table in under 30 minutes.

You'll need:

 

1 pound penne pasta

1 tablespoon butter

1 ½ pounds chicken breasts

1 medium onion diced

1 bell pepper diced

8.5 ounce jar sundried tomatoes in oil, drained

5 cloves garlic finely minced

1 teaspoon dried Italian seasoning (or oregano)

¾ cup chicken broth

1 ½ cup cream or half and half

1 cup parmesan cheese

 6 ounce bag of baby spinach  roughly chopped

Red pepper flakes, salt and pepper to taste

 

Bring a large pan of salted water to a boil, add  the pasta and cook until al dente. Drain and toss with butter.

 

For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening.  Season with salt and pepper.  Heat a skillet over high heat with the oil from the sun dried tomatoes.  When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan.  Let chicken cool for a few minutes, then slice and set aside.

 

With the oil remaining in the pan, cook the chopped onions until softened. Add the bell pepper and cook until almost softened then add the garlic, sundried tomatoes, and Italian seasoning. Stir, and cook for about 1 minute.

 

Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.

Add cream and bring to a simmer. Allow to simmer for 2 minutes. Add parmesan and cook until melted.  When cheese is melted turn off the heat and stir in baby spinach.  Salt and pepper to taste.

 

Combine pasta, chicken, and sauce and serve with a hearty slice of buttery bread.