Cranberry Salsa

I love the holidays. The food, the presents, the food, the spirit of the season, time with family, the food and more food. One food that screams Christmas is cranberries. The humble cranberry is one of the original American "superfruits". Packed full of nutrients and antioxidants, the cranberries have often be relished just to an accompaniment of turkey in the form of canned cranberry sauce.

Growing up I never appreciated the delightful native berry. It ether came from a can or in the from of my grandmas "cranberry salad" that was sour and crunchy. I guess growing up during the depression, sugar was a luxury not to be wasted. But when I meet my wife, she introduced me to a whole new side to cranberry. The fresh berries, cooked with sugar to bring out the flavor of the berry without much of the tartness. Her "cranberry salad" has now become a tradition that many of my own family have learned to appreciate.

Since then I've experimented with the cranberry in other forms. A cranberry chutney, a cranberry aoili, cranberry cheesecake among others, and today, Cranberry Salsa. The sweetness of the cranberry sauce is a great complement to the spice of the peppers and really brightens up the salsa and ads a southwest touch to the northeast cranberry.

Cranberry Salsa

Salsa

2 Jalpeno Peppers, finely diced

1 Anaheim Pepper, finely diced

1/3 bunch fresh Cilentro, chopped

2 Tbsp Minced Garlic

1/2 Red Onion, finely diced

2 Tbsp Lime Juice

2 pinches Salt

2 - 14 oz cans Diced Tomatoes

1 Tbsp Crushed Red Peppers

1 Tbsp Orange Zest

Cranberry Sauce (see below)

Cranberry Sauce

1 pkg fresh Cranberries (about 4 cups)

1 cup Water

1 cup Sugar (or Splenda for us diabetics)

Directions

1. Prepare cranberry sauce by cooking cranberries with water and sugar until cranberries burst (about 10-20 minutes). Let cool 10 minutes

2. Combine all ingredients (including cranberry sauce) in a food processor and pulse until well blended.

3. Refrigerate 30 minutes and enjoy.

Cilantro Lime Chicken with Avocado Salsa

I know, Monday's are normally Casseroles, but hey, it's Memorial Day, the first day of summer and I was off work. So after visiting the new exhibit at Temple Square, taking a tour of the Beehive House (Brigham Young's home and territorial office) and working on my yard what better way to relax than by cooking on the grill.

This is a nice, light dinner, that is full of fresh ingredients, delicious, healthy and a nice tribute to the avocado, one of my favorite fruits. Tonights dinner is Cilantro Lime Chicken with Avocado Salsa, Corn and Spanish Rice.

Cilantro Lime Chicken with Avocado Salsa

Serves: 4 Adults

Marinade:

1/2 cup White Wine Vinegar

1/2 cup Olive Oil

1 Lime, juiced

1 tsp Coriander

1/2 tsp Black Pepper

1/2 tsp Salt

1/2 tsp Cayenne Pepper

2 Tbsp Fresh Cilantro, chopped

Photo: Becky Luigart-Stayner, Cooking Light, April 2009

Chicken:

4 (6 oz) boneless, skinless Chicken Breasts

Whisk marinade together and pour over chicken breasts. Let marinade for 30 minutes to 2 hours. Grill over medium high heat until fully cooked. Brush grilled chicken with an Avocado Compound Butter and top with Fresh Salsa.

Avocado Compound Butter

2 Tbsp butter, unsalted

6 oz (about 2 small) avocado's, diced

1 Tbsp freshly squeezed lemon juice

1 clove garlic, minced

1 Tbsp, freshly chopped cilantro

2 tsp ground cumin

Salt & Pepper to taste

Blend all ingredients in you food processor, place in the middle of wax paper, fold over, roll and twist the ends. Cover in plastic and let sit in the refrigerator for 2 hours.

Fresh Avocado Salsa

2 cup plum tomatoes, diced (about 4)

1 jalapeño pepper, seeded and diced

2 Anaheim peppers, seeded and diced

1/2 small red onion

1 lime, juiced

2 Tbsp cilantro, chopped

1 Tbsp garlic, minced

1 avocado, diced

Salt and Pepper to taste

Mix all the above ingredients in a work bowl serve and enjoy.