Easy Cranberry Salsa Recipe is made with jalapeño, cilantro, and citrus has big, bright flavors, and it’s done in just 5 minutes! It goes great with bread or crackers with cream cheese for an appetizer, served with chips, over baked brie, or sandwiches!

I like lime juice and zest; however, you may substitute a lemon. I’ve also seen cranberry orange salsa, so I feel the orange zest and orange juice would work here.

You can also leave some membranes in or add a second jalapeño if you want to spice this up. As is, it’s pretty delicate.

You need to prepare this ahead of serving it and it’s because it must go in the refrigerator for a minimum of an hour to help the flavors mix and mellow.

You may possibly get away with simply 1/3 cup of sugar in this recipe if you’re trying to reduce it. However, I wouldn’t go below that. (It also can rely upon how tart your cranberries are.)

This salsa can unleash more juice as it sits. You can strain it a small amount or use a slotted spoon if you need it drier when you serve it.

Ingredients

• 12 oz fresh cranberries

• ½ cup fresh cilantro, chopped

• ½ cup green onions, chopped

• 1 jalapeño pepper, seeded and chopped (adjust for heat preference)

• Zest and juice of 1 lime

• ½ cup granulated sugar

• Salt and freshly ground black pepper, to taste

Instructions

1. Blend the Salsa

• Add cranberries, cilantro, green onions, jalapeño, lime zest and juice, sugar, salt, and pepper to a food processor.

• Pulse until everything is finely chopped but still slightly chunky. Avoid over-processing to prevent it from turning into a liquid puree.

2. Chill

• Transfer the salsa to a bowl.

• Cover tightly and refrigerate for 1–2 hours to allow the flavors to meld and mellow.

3. Serve

• Serve with crackers, tortilla chips, or crostini with cream cheese.

• It’s also perfect spooned over baked Brie for an elegant appetizer or as a fresh topping for sandwiches and wraps.

Make Ahead & Storage

• Make Ahead: Prepare up to 24 hours in advance for the best flavor.

• Refrigerator: Store in an airtight container for up to 3 days. Stir well before serving.

• Freezer: Not recommended, as the cranberries lose their texture once thawed.

Pin the image below if you like this Salsa Recipe!

Pan-Seared Juicy Pork Chops are a perfect weeknight meal. This French Pork Chops recipe with smothered onion is all made in one pan and done in about 30-40 minutes!

Hello, there from Cooking frog; it’s me, Sarah, again. You all know by now how much I love pork chops recipes. If you’ve liked these Garlic Butter Juicy Pork Chops that are most popular on Pinterest and Pork Chops with Cranberries and Balsamic, I am sure you will enjoy this one also.

Ingredients

• 2 yellow onions, thinly sliced into half-moon shapes

• 3 tbsp unsalted butter

• 1 tbsp olive oil (plus more as needed)

• 1¼ cups beef stock (1 cup + 4 tbsp, divided)

• 4 boneless pork chops, about 1 inch thick

• ½ tsp kosher salt

• ½ tsp dried thyme

• ¼ tsp black pepper

• ¼ tsp garlic powder

• 2½ tbsp all-purpose flour

• 4 slices provolone cheese

• 1 cup shredded Gruyère cheese (or Swiss cheese)

• Fresh thyme sprigs, for garnish

Instructions

1. Preheat Oven

• Preheat your oven to 400°F (200°C).

2. Caramelize the Onions

• In a large cast iron or oven-safe skillet, melt the butter and olive oil over medium-high heat.

• Add the sliced onions and sauté for 3–5 minutes until they begin to soften.

• Add 4 tablespoons of beef stock, reduce heat slightly, and continue cooking, stirring occasionally, for 12–15 minutes until the onions are very tender and golden brown.

• Transfer onions to a plate and set aside. (Do not clean the pan.)

3. Season and Sear the Pork Chops

• Pat the pork chops dry with paper towels.

• Season both sides with salt, pepper, thyme, and garlic powder.

• Add a light drizzle of oil to the pan if needed, then sear the pork chops over medium heat for 3–4 minutes per side, until golden brown.

• Remove chops from the pan and set aside.

4. Make the Onion Gravy

• Return the caramelized onions to the skillet.

• Sprinkle in the flour and stir to coat the onions evenly. Cook for 1–2 minutes to remove the raw flour taste.

• Slowly pour in the remaining 1 cup of beef stock, stirring constantly until the mixture thickens and begins to simmer.

• Taste and adjust seasoning with a pinch of salt and pepper if needed.

5. Assemble and Bake

• Nestle the pork chops back into the pan, spooning some of the onion gravy over the top of each chop.

• Place 1 slice of provolone and about ¼ cup of shredded Gruyère on each chop.

• Add a few sprigs of fresh thyme on top for extra flavor.

• Transfer the skillet to the oven and bake for 8–10 minutes, until the cheese is melted, bubbly, and lightly golden.

6. Serve

• Spoon some of the onion gravy over the cheese before serving.

• Garnish with fresh thyme and a crack of black pepper.

• Pair with mashed potatoes, roasted vegetables, or crusty bread for the perfect meal.

Make Ahead & Storage

• Make Ahead: Caramelize the onions and make the onion gravy up to 24 hours ahead. Store covered in the fridge and assemble just before baking.

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or on the stovetop over low heat.

• Freezer: Freeze fully cooked pork chops in an airtight container for up to 2 months. Thaw in the fridge overnight, then reheat covered in the oven at 350°F (175°C) until warmed through.

Creamy Shrimp Salad is perfect for a classy appetizer that’s simple to throw together and may be served in phyllo cups or endive leaves, with crackers, or on toast points or baguet slices.

I’m sharing my creamy shrimp dish today, which is ideal for a super fast and simple last-minute appetizer. It takes only 10 minutes to throw together, and it looks sophisticated! It can even be prepared if you’re planning a celebration and wish to prepare the appetizer the day before. Less stress is often smart if you’re having people over.

Ingredients

• 4 oz low-fat cream cheese, softened (or regular cream cheese for extra richness)

• ¼ cup low-fat mayonnaise

• 1–2 tbsp fresh lemon juice, to taste

• ½ tsp Worcestershire sauce

• 3 fresh green onions, thinly sliced

• 1 (2 oz) jar pimientos, well drained (optional)

• 1 lb small pink shrimp, cooked, shelled, deveined, and chopped

• Salt and black pepper, to taste

• Hot sauce, optional, for a bit of heat

Instructions

1. Make the Creamy Base

• In a medium mixing bowl, combine the softened cream cheese and mayonnaise.

• Stir until smooth and well blended.

2. Add Seasoning

• Stir in 1 tablespoon of lemon juice and the Worcestershire sauce.

• Taste and adjust with more lemon juice if you prefer a brighter, more tangy flavor.

3. Fold in the Shrimp and Veggies

• Add the green onions, drained pimientos (if using), and chopped shrimp.

• Gently fold the ingredients together until evenly combined.

4. Adjust Seasoning

• Taste and season with salt and pepper.

• Add a dash of hot sauce for a mild spicy kick, if desired.

5. Serve or Chill

• Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Make Ahead & Storage

• Make Ahead: Can be prepared up to 24 hours in advance; just give it a quick stir before serving.

• Refrigerator: Store in an airtight container for up to 2 days for the best freshness.

• Freezer: Not recommended, as the creamy base will separate when thawed.

A few notes for this Creamy Shrimp Salad

• I like to use the little pink shrimp, generally known as salad shrimp, for this recipe. You may also substitute a pair of (5-6 oz) cans of cooked small shrimp. Make sure to drain them very well, and after, pat the shrimp dry.
• You can also use small and cooked frozen shrimp (such that have 70-90 counts). Thaw them overnight or under cold water, pat dry, chop and proceed with the recipe.
• You can chop the shrimp yourself or pulse them a couple of times in your food processor.
• I like to serve this shrimp dish in small phyllo shells for an appetizer; however, you may also serve it with crackers, toast points, baguette slices, wonton cups, or on endive leaves.
• If you wish to add some toppings, fresh onions or shredded fresh parsley work excellently. You may even add some additional pimientos on top. I know that crumbled, sauteed bacon would be delicious, too!