Yogurt-Marinated Chicken Cutlets (Real Simple) 1/2 cup nonfat Greek yogurt 4 cloves garlic, crushed 1 tablespoon fresh lemon juice kosher salt and black pepper 4 4-ounce chicken cutlets 1/4 cup walnuts 2/3 cup quinoa, rinsed well 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon plus 3 teaspoons olive oil 1 large sweet potato (about 12 ounces), peeled and thinly sliced 1/2 pound shiitake mushrooms, stems discarded 1/2 pound cremini mushrooms, halved if large 2 sprigs fresh thyme 2 teaspoons sherry vinegar or red wine vinegar In a medium bowl, mix together the yogurt, garlic, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the chicken and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours. Heat oven to 450 F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 4 to 5 minutes. Let cool and coarsely chop. Meanwhile, cook the quinoa according to the package directions. Fold in the walnuts, parsley, 2 teaspoons of the oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Divide the potato, mushrooms, and thyme between 2 rimmed baking sheets; toss with 1 tablespoon of the remaining oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast, rotating the sheets once, until tender, 13 to 15 minutes. Drizzle with the vinegar and toss gently. Heat the remaining 1 teaspoon of oil in a large cast-iron or other nonstick skillet over medium heat. Add cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side. Serve with the quinoa and vegetables.

Ravencajun, just reading the description of how the roast looks and tastes is making me very hungry. I bought some bakery orange cranberry muffins and they were so good I've been looking for a recipe since. I tried one but it was to orange-y. Now I'll try this one and see how it works. Hey, it's Martha, dontcha' know? Orange Cranberry Walnut Bread 8 tablespoons (1 stick) unsalted butter, at room temperature zest of 1 orange 1 cup sugar 2 large eggs 3/4 cup heavy cream 2 tablespoons orange juice 1 teaspoon vanilla 2 cups flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup cranberries, diced 1/2 cup roasted walnuts, chopped Preheat oven to 350�F. In a small bowl, stir heavy cream, orange juice, and vanilla. In another small bowl whisk together flour, baking powder, baking soda, and salt. In a large bowl beat butter, orange zest, and sugar with an electric mixer until fluffy. Add eggs one at a time while continuing to beat. Alternate adding flour mixture and cream mixture until fully incorporated. Add cranberries and walnuts. In a prepared loaf pan or cardboard loaf pan, fill with batter until 2/3 full. Bake about 30 minutes in the oven until gold brown or until a toothpick come out clean when put in the center of the loaf. Let cool completely on a rack. Loaves can be wrapped in plastic wrap and stored on the counter for days or in the freezer for weeks. Yields 1 large loaf or 3 mini loaves.

That sure looks good Luckygardner!!! Shredded Maple-Mustard Brussels Sprouts (Canadian Living) Shredding the brussels sprouts completely changes the experience of eating them. Combining them with a mix of crispy pancetta and chewy sweet currants might just convert the staunchest of brussels sprouts haters. 2 lb (907 g) Brussels sprouts 8 oz (225 g) pancetta, diced 1/4 cup (60 mL) dried currants 3 tbsp (45 mL) maple syrup 3 tbsp (45 mL) grainy mustard 1/2 tsp (2 mL) pepper Trim ends of brussels sprouts; remove any discoloured leaves. In food processor and using slicing blade attachment, shred sprouts. Set aside. In large skillet or wok, cook pancetta over medium heat until crispy, 8 to 10 minutes. With slotted spoon, transfer to small bowl. Add sprouts to pan; cook until wilted, 8 to 10 minutes. Add currants, maple syrup, mustard, pepper and pancetta; toss to coat.

I'm not sure if I posted this before or not. It sounds like it would be good for a meal in January. Ham or sausage, or even chicken sausage can be used. She used a 3.5 quart slow cooker, but this recipe freezes well, so it can be doubled and used in a larger pot. Louisiana-Style Red Beans and Rice (Kalyn's Kitchen) 1 large onion, diced small 2-3 tsp olive oil 2 garlic cloves, minced 1 tbsp creole seasoning 1 tsp. dried thyme 1 tsp. dried oregano salt and black pepper to taste --salt isn't necessary because of the Creole seasoning 4 cups cooked small red beans (or use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock) 3 cups diced lean ham or Louisiana Hot Sausages (dice into pieces about the size of the cooked beans) 3 cups homemade chicken stock or canned chicken broth 1 T Worcestershire sauce 1 tsp. green Tabasco (or use a smaller amount of red Tobasco) 2-3 bay leaves 1 tsp. red wine vinegar 3 cups cooked white or brown rice for serving If using dried beans, soak overnight and cook on stove until they are fairly soft, or cook in pressure cooker about 25 minutes. Drain beans. If using canned beans, rinse with cold water until no more foam appears, then drain. You can also cook them in the slow cooker the day before. Cut ham or sausage into small pieces, about the size of cooked beans. Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown. Add garlic and saute 1 minute, then add Creole Seasoning, dried thyme, and dried oregano and saute 1-2 minutes more. Put onion mixture into small crockpot. Add cooked beans and diced ham or sausage. Add stock, Worcestershire sauce, Tabasco sauce, bay leaves, and red wine vinegar, and stir to combine. Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer. I like this best when the beans are at least 3/4 broken apart and dissolved into the liquid. Canned beans are usually softer and will break apart more quickly. An immersion blender works great to thicken the beans. Serve hot, topped with white rice. In New Orleans this is usually served in a bowl filled about 2/3 full of the soupy bean mixture, then topped with a scoop of rice.