Cranberry Salsa

Recently I was looking for a yummy fall hors d'oeuvres and came across a recipe for cranberry salsa. The reviews were fabulous so I decided to give it a try and tweaked the recipe a bit. Do yourself a favor and make this recipe. You will blow your family's mind at Thanksgiving. Plus, it makes a delicious relish for leftover turkey sandwiches. Here is my version:

Cranberry Salsa:

1 bag of cranberries, rinsed

1 navel orange, (zest beforehand) and chopped

1 1/2 T. crystallized ginger (coarsely chopped)

2 jalapeno peppers (seeded and chopped)

3/4 cup chopped cilantro

1/2-3/4 cup sugar to taste 

Chop (finely) the cranberries in the food processor. Remove to a bowl. Put all the other pre-chopped ingredients into the food processor with the sugar. Once blended mix all in the bowl. Chill for at least two hours. Enjoy with tortilla chips.

Beach Dinner

 I love cooking at the beach. You can get everything locally and fresh seafood is divine. Here is one of my favorite meals we had this week: fresh local sautéed shrimp, black eyed peas with cherry tomatoes, butter beans, and sliced tomatoes from my garden in Virginia.

The key to yummy beans is to cook them in chicken broth slowly. I think I may repeat this meal tonight!