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Mexican Tortilla Soup

January 8th, 2016 by Jean Gleason

This Mexican tortilla soup is a favorite on game days… It’s easy, yummy and definitely has a kick – who could ask for more?

Prep time

Cook time

Total time



  1. Heat oil in large pot over medium heat.
  2. Add 10 crushed tortillas, garlic, onion and cilantro (if using).
  3. Saute 2-3 minutes.
  4. Stir in tomatoes.
  5. Bring to boil; add cumin, chili powder, bay leaves and chicken stock.
  6. Return to boil; reduce heat and add salt & cayenne pepper.
  7. Simmer 30 minutes.
  8. Remove bay leaves. Stir in chicken and beans.
  9. Serve w/ accompaniments: shredded cheese, sour cream, tortilla chips, etc.


Couscous with Cranberries

November 21st, 2014 by Jean Gleason
Couscous with Cranberries
  • 2 cups of chicken broth
  • 1 12 oz. package couscous
  • 3 tablespoons olive oil
  • 1 teaspoon lemon juice
  • ½ cup dried cranberries
  • ⅓ cup pine nuts
  • ⅓ cup mint leaves, coarsely shopped.
  • fine sea salt to taste

  1. Boil couscous in chicken stock and cook according to package directions.
  2. Drain off any excess liquid.
  3. Toast pine nuts on cookie sheet in 250 degree oven for 8 minutes.
  4. Toss couscous with olive oil and lemon juice.
  5. Add cranberries, pine nuts, and mint. Stir together and serve.


Cranberry Ginger Vodka Martini

November 21st, 2014 by Jean Gleason


Cranberry Ginger Vodka Martini!
  • ginger syrup, to taste
  • 4-inch piece ginger, peeled and roughly chopped
  • ¼ cup sugar
  • 1-1/2 cups water
  • Martini Ingredients
  • 1 cup whole cranberries, mottled with the juice of one lime
  • 1 cup ginger syrup
  • 2 cups vodka
  • 2 cups cranberry juice

  1. Simmer sugar, ginger, and water together for 20 minutes, cool before making the cocktail.
  2. Combine all of the martini ingredients together.
  3. Pour into chilled martini glasses.
  4. Garnish with a twist of lime.

Cranberry Waldorf Salad

November 21st, 2014 by Jean Gleason


Cranberry Waldorf Salad
  • 1 cup fresh cranberries
  • 1 teaspoon cinnamon
  • 5 Tablespoons maple syrup (divided)
  • 3 Tablespoons apple cider vinegar
  • 3 Tablespooons olive oil
  • 1 teaspoon Dijon mustard
  • 3 apples cut into ½ inch pieces
  • 3 stalks celery, diced
  • 1 ½ cups walnuts, chopped
  • 3 cups baby arugula

  1. Pulse cranberries with cinnamon and 2 tablespoons maple syrup.
  2. Let sit while you prepare the rest of the salad.
  3. Whisk together 3 Tablespoons maple syrup with vinegar and Dijon mustard. Drizzle olive oil into mixture while you continue whisking.
  4. Toss together apples, nuts, celery, and cranberries.
  5. Add vinaigrette and mix together.
  6. Serve on top a bed of greens.

Cream Cheese with Cranberry Horseradish Sauce

November 21st, 2014 by Jean Gleason
Cream Cheese with Cranberry Horseradish Sauce
  • 1 can cranberry sauce (or use 1 cup bourbon cranberry sauce)
  • ¼ cup sugar
  • ⅓ cup minced onion
  • 2 tablespoons horseradish
  • ½ teaspoon fine sea salt
  • 1 package cream cheese
  • fresh cranberries to garnish

  1. Combine cranberry sauce, sugar, minced onion, horseradish and sea salt in a saucepan and bring to a boil over medium heat, stirring frequently. Remove from heat.
  2. Pour into a glass bowl, cool, and then refrigerate for at least 1 hour.
  3. Top cream cheese with Cranberry-Horseradish Sauce.
  4. Serve with crackers and smoked salmon.