Whiskey & Pineapple Cranberry Sauce

Let’s make boozy cranberry sauce! Whiskey & Pineapple Cranberry Sauce // Pancake Saturday

I’ve mentioned that turkey isn’t really my thing. When it comes to Thanksgiving I eat it but always drown it in cranberry sauce. I didn’t grown up with it as a regular side to my family’s Thanksgiving meal and when I discovered it was in love. The first time I tried it was when I met my mother-in-law just after mine and Mr. HC’s engagement. She made this recipe that called for the stuff from the can and let me tell you, I LOVED IT. I’ve asked her to make it every year we’ve been together for Thanksgiving. I know, crazy considering it’s the canned stuff.

Whiskey & Pineapple Cranberry Sauce // Pancake SaturdayLast year we ventured away from it and I made cranberry sauce from scratch and you can imagine what happened when I tried the real stuff. I was over the moon obvi. The tartness and texture is perfect and it really goes with everything. Can we make cranberries an all year thing? Why do I have to wait for Thanksgiving to cook with them? I’m not sure what possessed me to add whiskey to my cranberries this year but I’m glad I did. It adds a really nice depth of flavor that’s unexpected but in a good way. And the pineapple! So good. If you close your eyes you can pretend you’re in the tropics. That’s what I’ll be doing.

Whiskey & Pineapple Cranberry Sauce
Yields 3-4 cups

12 oz fresh cranberries
1 1/2 cups whiskey, I used Jack Daniel’s
1/2 cup brown sugar*
1 tbsp ground cinnamon
1 1/2 cups chopped pineapple**

Add all the ingredients to a pot over medium heat. Mix everything together and cover. When it starts to boil remove the lid (being very careful not to inhale!) and reduce the heat to a low simmer.

Whiskey & Pineapple Cranberry Sauce // Pancake Saturday

Stir occasionally as the cranberries and pineapple begin to break down. Whiskey & Pineapple Cranberry Sauce // Pancake Saturday

The sauce will look like this about 45 minutes in.
Whiskey & Pineapple Cranberry Sauce // Pancake Saturday Throw it in a large mason jar and serve warm. Whiskey & Pineapple Cranberry Sauce // Pancake Saturday

Just like the pilgrims did it.

*This recipe makes a tart, savory cranberry sauce. If you prefer a sauce add 3/4  – 1 cup of sugar. You could also leave the sugar at 1/2 cup and add 1/4 cup of maple syrup.

**I don’t live anywhere near the tropics so I used pineapple slices from a can. About 6 rings cut into medium chunks. You could skip the cutting part and just buy pineapple chunks, drained.

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Black Bean & Sweet Potato Stuffing Sliders with Spicy BBQ Sauce

I know, this sounds insane. But don’t worry – that’s because it is.Black Bean & Sweet Potato Sliders // Pancake Saturday

Black Bean & Sweet Potatoes Sliders // Pancake Saturday Black Bean & Sweet Potatoes Sliders // Pancake Saturday

My cousin came to visit over the weekend and we thought it would be fun to have a mini Thanksgiving since we won’t have any family around for the actual day. Stay tuned for a What We Ate coming later this week. Anyway, my cousin loves stuffing but I ended up buying way too much stuffing mix so I’m adding it to everything.

The sliders themselves are delicious and filling but the sauce! Spicy and sweet and delicious. Its totally out of the ordinary to mix stuffing with barbecue sauce, I know, but this is a winning combination. You could be traditional and top these with cranberry sauce or even gravy! but promise me you’ll at least make these once with the barbecue sauce. The sauce doesn’t end at these burgers though, you could put it on anything that requires BBQ sauce.

Black Bean & Sweet Potatoes Sliders // Pancake Saturday

Oh! And I made homemade slider buns for the occasion! I’ve never made bread before and it was kind of fun to know I made almost everything on that burger. I definitely recommend making your own burger buns some time if you haven’t yet.

Black Bean & Sweet Potatoes Sliders // Pancake Saturday

Black Bean & Sweet Potatoes Sliders // Pancake Saturday

Black Bean & Sweet Potato Sliders

Makes 6 sliders 

1 can black beans, drained & rinsed
1 medium sweet potato, peeled & cubed, about 1 cup
1 garlic clove, grated
1/4 tsp onion powder
1/4 tsp paprika
1 egg
3/4 cup Pepperidge Farm Seasoned Stuffing Mix (not the cubes, the kind that looks like breadcrumbs)
2 tsp olive oil
1/2 cup Spicy BBQ sauce, recipe below
salt & pepper, to taste
Toppers – Optional
lettuce
tomato
onion
avocado
bacon(!!)

Preheat the oven to 400F. Toss the sweet potato with salt, pepper and 1 tsp of olive oil and bake for 15 – 20 minutes or until tender.

Add the slightly cooled sweet potatoes to a food processor and puree. Add the black beans and pulse, leaving some texture. Add the mixture to a bowl and add the garlic and spices, egg and stuffing mix. Mix everything together until it’s fully incorporated. Form the patties into six sliders depending on the size of the buns you’re using.

Heat 1 tsp of olive oil in a large skillet over medium hight heat. Heat the sliders through, crisping each side. Top the sliders with your desired toppings and a dollop of the spicy bbq sauce.

Black Bean & Sweet Potatoes Sliders // Pancake Saturday

Spicy BBQ Sauce
Yields approx. 1 cup

1 cup your favorite BBQ sauce
2 tbsp grape jelly
1 1/2 sriracha chili sauce

Add all the ingredients to a small sauce pan over low heat. Whisk until combined and heated through. Keeps in the fridge for up to 2 weeks.

Black Bean & Sweet Potatoes Sliders // Pancake Saturday

Kale Pesto

I are you sick of kale yet? I sure hope not.

Kale Pesto // Pancake Saturday

I get it. Kale is everywhere, in everything, you don’t even want to look at it anymore. But hear me out. You know how I have a bunch of kids and a husband that travels a lot for work? I love recipes that I can use in everything, for any meal at any time of the day, and this is just that. Let’s take a minute and read over some of the things you could use this kale pesto in. And I’m positive I’m missing some.

Kale Pesto // Pancake Saturday

  • Over eggs in the morning or on a breakfast sandwich
  • Mixed into breakfast hash
  • Salad dressing
  • Grilled cheese (!!!)
  • Dipper for roasted veggies/fries
  • Sub for regular tomato pizza sauce
  • Spoon over chicken or fish
  • As a marinade for chicken, seafood or even tofu
  • Tossed with any pasta
  • Pesto lasagna – um, hello?

I could keep listing things. And the health benefits! I know you’ve heard all about them but just in case you haven’t here’s the rundown: tons of iron, vitamin A, calcium and fiber. Eat your kale.

Kale Pesto // Pancake Saturday

I know some of you will say that it’s bitter or that you don’t like the way it tastes. But there’s cheese in this so that kind of makes everything better, right? Also, the lemon juice and zest helps cut the bitter undertones kale has sometimes and brightens up the whole thing. Works perfectly.

Kale Pesto
Yields approx. 1 cup

4 cups chopped kale, about 1 medium bunch, ribs removed
1/3 cup toasted pine nuts
1 large garlic clove, roughly chopped
2 tbsp grated parmesan cheese (I used the kind out of the green shaker – don’t judge me)
2 tsp lemon zest
2 tbsp lemon juice
1 tsp salt, or to taste
1/2 cup extra virgin olive oil

Add all the ingredients, except for the oil, to a food processor. Turn it on a slowly stream in the oil. DONE. This will keep in the freezer for up to 4 weeks.

Kale Pesto // Pancake Saturday
Kale Pesto // Pancake Saturday

Kale Pesto // Pancake Saturday