Chicken Strip Burger with Cranberry Sauce

Every time I open the fridge a lovely mason jar of homemade cranberry sauce calls my name. Watching it dwindle in quantities is concerning as cranberries are apparently only sold at supermarkets during the holiday season. So sad. However, not an advocate for waste and not knowing how long homemade cranberry sauce will last, another glorious meal was modified for dinner.

Chicken Strip Burgers are another T&T recipe made with potato buns, fresh fried chicken strips, crunchy lettuce, mozzarella cheese and honey mustard. This the original recipe comes from a local chain restaurant whose chicken sandwich was to die for until they changed it. Of course. Since I couldn't have the original chicken sandwich anymore, I made it my own at home and changed it to potato buns instead of plain buns, and chicken strips instead of a chicken patty.

Modifications Made:

For this recipe, the honey mustard was replaced with my beloved homemade cranberry sauce.

Scaled for Likability: Great

The local chain chicken sandwiches was my favorite non breakfast item. Not having it was sad but making my own was better than theirs ever was. Now that I have a taken a T& T recipe and modified it to homemade cranberry sauce I might have created a whole new problem. What to do with the chicken strip sandwich when there is no more cranberry sauce? Can I ever go back to honey mustard chicken strips sandwiches? Maybe, but not when there is cranberry sauce to be had instead. The only to make this recipe was to toast the buns instead of served room temperature. Oh, and to have a picture that is not upside down!

What a way to start a new year. Two new recipes with cranberry sauce that were both absolutely fantastic.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Cold Corn Bean Salsa

Nothing says junk food like chips and salsa, chips and cheese dip, chips and guacamole. Over the years I have perfected my salsa. It's good on tacos, on nachos, on enchiladas, and of course on chips. Just because I have the best salsa doesn't mean I don't like to try new salsa's like this Best Black Bean and Corn Salsa. Modifications Made: Shoepeg corn was replaced with one can of standard yellow corn with no salt added. Petite diced tomatoes were reduced by half. Italian dressing was swapped for half teaspoon comino, half teaspoon of chili powder, and two tablespoon of fresh lime juice. Salsa was made and let rest for two hours before eating. Scaled for Likability: Good Salsa this was not. Good it was however. It was too much for chips by themselves but was great served over a soft beef taco.

Eating Waffles

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