Why You’ll Love This Recipe!

Easy and Festive!  This recipe is always on repeat during the holidays for several reasons  It is so easy to make and literally comes together in 10 minutes and the red and green color is perfect for the holidays.

Make Ahead. During the holidays it is always nice to have a recipe that can be made a day or two ahead. Cranberry Salsa can be kept in an airtight container in the fridge for up to 3 days. The flavor is actually better after it sits in the fridge a while.

Delicious. Most importantly, cranberry salsa is delicious. The flavor combination of cranberries and cilantro is amazing! It can be served all on it’s on with crackers or chips, as a condiment with meat or over a block of cream cheese with crackers.

Ingredients Needed

• Cranberries, fresh whole cranberries. You will find these in the produce section, usually in a 12 oz bag.
• Cilantro
• Green Onions
• Sugar
• Limes
• Cumin
• Jalapeno
• Cream Cheese, room temperature
• Crackers

How to Make Cranberry Salsa

• Wash and drain the cranberries and remove any rstems that may still be attached.

• Place the cranberries, green onion, jalapeno and cilantro in a food processor and add in sugar, cumin and lime juice.

• Pulse to chop up the ingredients and combine. 

• Chill the salsa until ready to serve. 

Check out more of my favorite appetizers:

• Instant Pot Salsa
• Strawberry Salsa

• Bloomin’ Onion Bread
• Jalapeno Poppers
• Olive Artichoke Dip

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Cranberry Salsa Recipe

Cranberry Salsa is easy, delicious and pretty.  It will become your perfect go to appetizer for the holiday season.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Refrigeration 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 10 people

Calories 97kcal

Author Leigh Anne Wilkes

Equipment

• Mini Food Processor
• Measuring Spoons
• Measuring Cups

Ingredients

• 12 oz cranberries
• 1 bunch cilantro
• 2 green onions
• jalapeno pepper seeded
• 1 cup sugar
• 2 limes juice of two limes
• 1/4 tsp cumin powder add up to 1/2 tsp depending on taste

Instructions

• Wash cranberries and remove any stems.
• Remove seeds and stem from jalapeno pepper.
• Place cranberries, cilantro, green onions, jalapeno, sugar, cumin and lime juice in food processor and pulse to chop.
• Place mixture in a bowl and chill for an hour in the refrigerator.
• Serve over cream cheese or just with chips
• Also would be yummy as a side sauce with turkey, pork or chicken

Notes

1. Don’t over chop the cranberries with the food processor. You want a rough chop.
2. Make the salsa ahead of time so it has at least an hour to chill in the refrigerator. It gives the flavors a chance to come together.
3. You can serve it in a bowl and add some tortilla chips, but my favorite way to serve it is over a brick of cream cheese with crackers.  I like to use water crackers but you could also use Ritz crackers, Wheat Thins or your favorite cracker.

Nutrition

Calories: 97kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 47mg | Fiber: 2g | Sugar: 22g | Vitamin A: 81IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 1mg

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There are two things I love about these chicken lettuce wraps.  First, it is so easy!  It comes together super quick thanks to the use of broccoli slaw.  The slaw and the almonds also give the dish great texture and crunch.

The second thing I love is the flavor.  I used the teriyaki sauce from Trader Joes but you can use your favorite. Many lettuce wrap recipes I come across have a list of ingredients a mile long.  This one doesn’t, so it is perfect for those nights when you need dinner, quick, easy and delicious!

Lettuce Wrap Ingredients

• Meat. I use ground turkey, ground pork or ground chicken but you could also use ground beef.
• Onion
• Olive Oil
• Seasoning. Salt, pepper, garlic salt
• Broccoli Slaw. You can buy this prepackaged or make your own. You could also use shredded cabbage.
• Water Chestnuts. This gives the wraps some great crunch. You can also add in mushrooms.
• Teriyaki Sauce. Use your favorite brand. You can also just use soy sauce if you prefer less sugar.
• Sesame Oil.
• Slivered almonds or green onions for garnish.
• Lettuce. You can use iceberg lettuce or butter lettuce. Butter lettuce is softer and doesn’t crack as easily as iceberg.

How Do You Make Chicken Lettuce Wraps?

• Brown meat in a large frying pan with a little olive oil and onion.
• Add salt, pepper and garlic salt to taste.
• Once meat is cooked through add in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil.

• Stir to combine and cook for another 10-15 minutes.
• Serve mixture wrapped in a lettuce leaf.
• Garnish with slivered almonds, additional teriyaki sauce and sweet chili sauce if desired.

How to Store and Reheat?

Keep leftover meat mixture and lettuce stored separately in an airtight container in the fridge for 3-4 days. To reheat, place meat mixture in a skillet on the stove top over medium heat. Stir to heat through.

When you need a quick, easy and healthy dinner give this one a try.

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Chicken Lettuce Wraps

Easy Chicken Lettuce Wraps live up to their name – easy!  They are also delicious and make the perfect quick, weeknight meal everyone will love.

Course Main Dish

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 292kcal

Author Leigh Anne Wilkes

Equipment

• Frying Pan
• Measuring Spoons
• Measuring Cups

Ingredients

• 2 Tbsp. extra virgin olive oil
• 1 cup finely chopped onion
• 1 lb. ground chicken or turkey
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic salt
• 1 12 oz. bag of Broccoli Slaw
• 1 water chestnuts drained
• 1/2 cup Teriyaki Sauce
• 1 tsp. sesame oil
• 8 butter lettuce leaves
• slivered almonds garnish
• sweet chili sauce garnish
• green onions garnish

Instructions

• Place oil into large skillet over medium heat
• When hot, add onion and cook for 5 minutes to soften
• Add ground meat, salt, pepper and garlic salt
• Cook until browned, crumbled and cooked through
• When meat is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil
• Cook for another 10-15 minutes or until heated through
• Reduce heat to low until ready to serve
• Serve spoonfuls inside lettuce leaves
• Garnish with slivered almonds and sweet chili sauce.

Video

Notes

You can use any of the following: Iceberg lettuce, Romaine lettuce or Butter lettuce. I prefer Butter lettuce because it is softer and doesn’t fall apart as easily as the iceberg lettuce does. Romaine works better than iceberg too.

Broccoli slaw is found in a bag in the produce section of the grocery store, usually near the shredded cabbage or coleslaw. I love it because it’s yummy and there is no chopping involved

Nutrition

Calories: 292kcal | Carbohydrates: 11g | Protein: 23g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1690mg | Potassium: 810mg | Fiber: 1g | Sugar: 7g | Vitamin A: 997IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg

Continue reading Easy Chicken Lettuce Wraps. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

Many times appetizers are an overlooked part of a meal but I love to fix a couple of really good appetizers to have for people to snack on while dinner is finishing up.  It also helps keep the masses under control if dinner is delayed at all!

Full of Flavor. This cranberry baked brie is the perfect appetizer for a holiday meal. The color and cranberry flavor is perfect for Thanksgiving, Christmas and New Years. And it is delicious.

So Easy! Besides the taste, I love how easy this was to put together.  It only requires five ingredients and about five minutes to put together.

Ingredients Needed

• Crescent Roll dough. I used the crescent roll sheet rather than the rolls but both will work.
• Whole Cranberry Sauce. You can also use homemade cranberry sauce.
• Wheel of Brie
• Pecans or your favorite nut such as walnuts, almonds or pistachios.
• Fresh herbs such as rosemary or thyme.

How to make Cranberry Brie

• Roll out your crescent dough onto a parchment paper covered baking sheet.  If you are using the dough for rolls, press the seams together with your finger.
• Bake the dough for 5 minutes at 425 degrees F.
• Cover baked dough with cranberry sauce.

• Lay slices of brie on top.
• Return to oven and bake for 6-8 more minutes or until dough is golden brown and cheese is melted.
• Sprinkle with chopped pecans and fresh rosemary.
• Cut into slices to serve.

Check out more of my favorite brie recipes:

• Baked Brie with Fruit
• Brown Sugar Brie
• Mummy Brie
• Baked Brie with Puff Pastry
• Brie Crostini

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Cranberry Brie Appetizer

Appetizers are my favorite part of a meal and this Cranberry Brie is at the top of the list. It's the perfect holiday appetizer for any parties on your calendar or your own holiday meals.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 8 people

Calories 182kcal

Author Leigh Anne Wilkes

Equipment

• Baking Sheet (9 x 7)
• Parchment Paper
• Measuring Cups

Ingredients

• 8 oz. can crescent rolls
• 3/4 cup whole berry cranberry sauce
• 8 oz. sliced Brie cheese
• 1/2 cup chopped pecans or walnuts
• 1 Tbsp fresh rosemary chopped

Instructions

• Preheat oven to 425.
• Use a lightly greased baking sheet or cover sheet with parchment paper.
• Unroll crescent rolls and lay on baking sheet in one piece, press seams together.
• Bake 5 minutes or until lightly brown.
• Remove from the oven and cover with cranberry sauce, leaving an edge.
• Lay slices of cheese on top of cranberry sauce.
• Return to oven and bake for 6-8 more minutes or until dough is golden brown and cheese is melted.
• Sprinkle with pecans and rosemary.
• Cool 5 minutes and cut into wedges or squares.

Notes

1. I think this appetizer is best enjoyed fresh out the oven but it can also be served at room temperature.
2. Add a drizzle of honey or maple syrup for some extra sweetness.
3. For a flavor variation, substitute the cranberry sauce for fig preserves or a favorite jam flavor.

Nutrition

Calories: 182kcal | Carbohydrates: 11g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 187mg | Potassium: 78mg | Fiber: 1g | Sugar: 10g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

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Why You’ll Love These!

This is one of those recipes that has been in my stash of family recipes for years that I recently realized I have never shared here on the blog.

The recipe originally came from my sister and I think my friend Jane makes these more than anyone!! They are a delicious and easy party appetizer that people love. We usually make them with bacon but you could use diced ham or sausage.

They are perfect for a holiday party, a game day party or any day! They can be enjoyed warm or room temperature.

• Add in tomato, onion and basil. Stir to combine.

• Separate biscuits into 1/3’s.

• Place each 1/3 of biscuit into mini-muffin pan and press down.

• Add 1 Tbsp. of cheese mixture per cup.

• Bake 10-12 minutes until biscuit turns golden brown.

• Allow to cool for five minutes and then remove from muffin tin onto baking rack or serving dish.

Frequently Asked Questions

How long will tomato bacon cups last?

Stored in the refrigerator in an airtight container they will last 2-3 days. You can rewarm them in the microwave or place in the oven, covered with foil and warm.

For more biscuit recipes try these:

• Small Batch Biscuits for Two
• Sour Cream Biscuits
• Biscuit Cinnamon Rolls
• The Best Biscuits Recipe
• Buttermilk Biscuits

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Tomato Bacon Cups

Refrigerated biscuits stuffed with bacon, cheese, tomato and basil make these tomato bacon cups an easy and delicious appetizer for any holiday party or game day!

Course Appetizers

Cuisine American

Prep Time 18 minutes minutes

Cook Time 12 minutes minutes

Total Time 30 minutes minutes

Servings 24

Calories 161kcal

Author Leigh Anne Wilkes

Equipment

• Mini Muffin Pan
• Cookie Scoop (1.5 Tbs)
• Measuring Cups

Ingredients

• 8 slices bacon diced and cooked crispy
• 3/4 cup Cheddar Cheese grated
• 3/4 cup Monterey Jack Cheese grated
• 1/2 cup tomato choped
• 1/4 cup red onion chopped
• 1/2 cup mayonnaise
• 1 Tbsp fresh basil chopped
• 1 can Grandy Flaky Biscuits

Instructions

• Preheat oven to 375 degrees F.
• Dice and fry bacon until crispy. Remove to a paper towel to drain.
• Chop tomato, onion and basil.
• Combine cheeses, mayo, tomato, onion, basil and bacon. Stir to combine.
• Separate biscuits into three pieces
• Line mini muffin tin with biscuit pieces.
• Place a spoonful of tomato bacon mixture into each biscuit piece.
• Bake for 10-12 minutes or until biscuit is golden brown.

Notes

• Prep Ahead Tip:
• I think tomato bacon cups are best enjoyed fresh out of the oven so if you need to prep them ahead of time I suggest mixing up the tomato/bacon/cheese mixture and storing in an air tight container in the refrigerator.
• Separate the biscuits and place into the muffin tin and then cover tightly with plastic wrap and refrigerate.
• Right before serving, remove everything from the fridge and fill the muffin tins and bake.

Nutrition

Calories: 161kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 304mg | Potassium: 74mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

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• Place the brie into an oven safe dish.  I like using my mini cast iron pan but a 8 x 8 glass dish would work well too.
• Fill the cavity with brown sugar and pecan mixture and pat it down (it lets you get more in!)
• Bake at 350 degrees for about 20 minutes or until the cheese is melted.  As it bakes, the brie will slightly inflate or swell . 

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Brown Sugar Brie

Brown Sugar Brie is covered in a mixture of brown sugar and pecans. Serve it warm and gooey right out of the oven and it will be the hit of any party.

Course Appetizer

Cuisine American, French

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 92kcal

Author Leigh Anne Wilkes

Equipment

• Measuring Cups
• Cast Iron Skillet (10in)

Ingredients

• 1 16 oz. brie
• 1/4 cup brown sugar
• 1/2 cup pecans chopped

Instructions

• Preheat oven to 350 degrees F.
• Cut out the middle of the brie with a knife leaving about a 1/2 inch rim around the brie
• Cut down into the brie about 1/2-3/4 inch and remove the cheese
• Mix together chopped pecans and brown sugar and fill the cavity with as much of the mixture as it will hold. Place on a baking sheet or baking dish.
• Bake for about 15-20 minutes.
• It will swell a bit when the cheese is melted and the cheese will ooze out of it when cut into
• Serve with bread or crackers

Video

Notes

In a cast iron. or ceramic dish, it will stay scoopable for 15 minutes or so. You can pop it into the microwave for 15 seconds to warm it up and make it gooey again, or cover with foil and put it back into the oven for 5 minutes or so.

Keep leftover brie refrigerated.

Nutrition

Calories: 92kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 46mg | Fiber: 1g | Sugar: 9g | Calcium: 13mg | Iron: 1mg

Continue reading Brown Sugar Brie. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.