Apple Cider Cranberry Sauce

So I made this sauce for Fox 19  this morning.

Cranberry sauce is a holiday staple, that is likely at every table this year! Whether you're hosting and just showing up to Christmas dinner this clean, homemade Apple Cider Cranberry Sauce will be a sure hit! Not mention this recipe is super easy and can be made several days ahead of time!!

This recipe for cranberry sauce is clean and uses no preservatives or chemicals. Apple Cider Cranberry Sauce will be a hit this year!!

Healthy Holiday Appetizers

Check out these easy and healthy recipes for your next holiday party. Today on Fox 19 Morning News we made: 

Bruschetta Pomodora Dip
RoseMerry Berry Lemon Spritzer

Here's how I made them...

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Now that Thanksgiving is over we're all probably looking down asking "What happened?!?", don't worry you're not the only one!! By Monday all the leftovers and togo plates will be done, what better time to start December off right and jumpstart your metabolism by doing a 3 day detox! 

Keyword in this detox is Hungry, you won't be starving from this why? Each smoothie is packed with nutrients from fresh fruits and veggies and guess what, you still get to eat one lean and clean meal per day! I've given you several smoothies to choose from as well as 5 sample lean meals! 

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Mexican Lasagna

 Heartwarming. Cheesy. Gooey. Flavorful. Easy as all get out to make. There are few components of this meal that I easily swapped out to try and make a tad healthier. I created the original recipe for this Mexican Lasagna when I lived in Nashville and it was pretty gluttonous, so this time around I tried to lighten the Mexican Lasagna recipe up a little bit! What I love most is how easy it is to make, how delicious it is with a pretty unique flavors combo's, and you can always make ahead and bake later.

 For this recipe I used whole corn tortillas from the farmers market instead of flour tortillas and my fave, green Chile sauce!! I would say what the hardest part of this recipe is.... but realistically there isn't a hard part. The most labor intensive process is cooking and shredding the chicken! Like me, I assume most people are short on time so I cooked the chicken in the crock pot, this made the cooking and shredding aspect a breeze!

To make the chicken creamy I mixed it with a 1/2 a block of fat free cream cheese and low sodium taco seasoning. I typically don't use packaged seasoning, but like I said I was short on time, no judgements y'all!! Trust me... you're going to LOVE this Mexican Lasagna, only thing missing is some margaritas!

Here's how I made them:

Red Velvet and Cinnamon Crepes

I know, I know Red Velvet is typically a Christmas flavor but when you have a whole bowl of crepe batter and you want to change thangs up you get a little creative! A few months ago I found this Red Velvet elixir at Homegoods on clearance and hopped to it,  I've never used it so I figured why not the cinnamon crepes were already done! 

It honestly took me 4 years to grow the courage to even attempt crepes! They always seemed so hard and out of my scope of cooking, I mean they're crepes... they're French cuisine. Ray Ray from Cincinnati finally decided to tackle these and make Red Velvet and Cinnamon Crepes, honestly they came out a complete success **Trophies**! 

The first time I tried to make crepes I actually used boxed pancake mix (which I never use anymore) thinking it was about the same. NAH. It's not. Here's a few tips for success when making homemade crepes: 

- Use a good Teflon coated pan, I've used cast iron and they are really hard to flip and you typically will have to grease or butter that type of pan. 

- Once you pour your batter quickly begin to swirl it around your pan, otherwise it'll all stay in the middle and have the consistency of a pancake and be too thick. 

- Slowly add in flour to avoid clumps in your batter. Don't worry, mine had a few tiny clumps... it adds character! 

- Make sure your pan in the right temperature! These crepes are THIN and will burn asap if they temp isn't right. I used medium heat, anything hotter will burn the edges and not cook evenly. 

 Here's how I made them: