5 Ingredient Friday: Chicken with Fresh Cranberries

This week we have a super easy 5 Ingredient Friday dish! I took some chicken breasts out of the freeze one morning before working with no clue what I was going to do with them that night for dinner.  Over the course of the day I remembered that I still had some fresh cranberries in my refrigerator, so I set out to come up with something to make using those. Then I remembered that I had a few oranges leftover, so I knew this was going to be a delicious dish! Check out what’s in my Chicken with Fresh Cranberries

  • 1 lb of Boneless Skinless Chicken Breast
  • 1 Tablespoon of Olive Oil
  • Salt & Pepper
  • 1/4 cup of Orange Juice
  • 2 cups of Fresh Cranberries
  • 1 cup of Brown Sugar

In a small saucepan, combine the cranberries, brown sugar and orange juice. Cook over medium heat until the cranberries start to burst, about 15 minutes. Reduce heat to low and let it simmer for another 15 minutes or so. It should thicken up very nicely. Remove from the heat and let it cool a bit.

Season the chicken breasts with salt and pepper.  Coat a large frying pan with a tablespoon of olive oil. Brown the chicken breasts, making sure they are cooked on both sides.

Cooled Cranberries

Place the chicken breasts on a serving plate and spoon some of the cranberries over top. Serve!


5 Ingredient Friday: Cranberry Sauce with a Kick

I grew up eating the Ocean Spray Jellied Cranberry Sauce. I’ve always been a big fan of it, because it’s all that I knew.  My Mom used to run a knife around the edge so that the Cranberry Sauce would come perfectly, with the can indent around it and all. My Aunt used to make a Cranberry Relish during the holidays and I used to turn my nose up at it which was typical. I grew up being a very picky eater. I’m still picky to an extent, but it’s not quite as bad.  The last couple weeks of my CSA, we got Fresh Cranberries. I didn’t know what to make with them, so I decided that I should try to make some real Cranberry Sauce. Not that canned jellied kind. So I was looking at some recipes, but nothing really jumped out at me. So I decided to put a bunch of ideas from the recipes together to see how it would turn out. And it’s done in 5 Ingredients!

  • 12 oz fresh Cranberries, washed
  • 1/2 cup packed Brown Sugar
  • 1/2 cup granulated Sugar
  • 1 cup Orange Juice (about 3-4 oranges) + zest of 1 Orange
  • 2 Tablespoons Brandy

Juice the oranges and pour the orange juice into a pot.

Add in the Brown Sugar, Sugar, and Orange Zest.

Add in the Cranberries.

Bring to a boil over medium heat, and then reduce to a simmer.

Let it simmer for about 10 minutes. The Cranberries will burst, but some will stay whole.

Remove from the Heat.

Stir in the Brandy and set aside to cool. Refrigerate.

I will say that the Brandy gave it a bit of a kick! I could really taste it. If you’d rather not have such a strong Brandy taste, I’d suggest putting the Brandy in with the Orange Juice and letting it cook out a bit. Since I added it in at the end it’s a bit more potent.  But I was pretty happy with how it turned out! I think a little bit of Grand Marnier would have really been good, but I didn’t have any on hand. I was happy with this recipe though! It had just enough sweetness to it.

5 Ingredient Friday: The French Onion Division Series Dog

I’m a huge baseball fan, so it’s only natural that I love this time of year! MLB Playoff time! My team, the Philadelphia Phillies, set a franchise record with 102 wins in the regular season! How exciting! The Wild Card race came down to one game  and it was a very exciting night for baseball fans.

I wanted to do something fun during the playoffs, so here at One Curly Fry we’re going to spotlight Hot Dogs for 5 Ingredient Fridays during the playoffs!  Many people love a good ballpark hot dog. I wanted to jazz them up a bit for this though. So Mr. Curly Fry and I were brain storming some different flavors that we could put together and put them on a Hot Dog. The Division Series games start this weekend, so it’s only natural that first up is The French Onion Division Series Dog.


  • Hot Dogs
  • Hot Dog Rolls
  • Caramelized Onions
  • Pretzel Croutons (click here for the recipe)
  • Gruyere Cheese (Parmesan works also)


To start off – I like to boil hot dogs, and then finish them off in a saute pan. There’s just something I love about a hot dog that has been pan fried. If I had an outdoor grill I’d be using that, but since I live in the city and live in an apartment building that’s not an option for me.  So cook your hot dogs however you’d like!

Now it’s time to assemble the dog! Put the hot dog in the hot dog roll. Top the hot dog with caramelized onions. Use as much or as little as you want – totally your decision! Put some pretzel croutons on top of the caramelized onions. Top the croutons with cheese (I use a vegetable peeler to get thin slices of cheese to place on top, that way it melts nicely). Place the hot dog on a baking cheese and broil it for 2 minutes, until the cheese melts and is nice and bubbly.

French Onion Hot Dog

All of the flavors come together


5 Ingredient Friday: The Sloppy Joe

There are meals that can be made in a simple way, or a more complex way. Sometimes you just want a quick meal and you don’t want to mess with a bunch of ingredients. Other times you want something that has a bunch of different flavors and to get that you have to use several ingredients. The Sloppy Joe is one of those recipes that I make that can either be simple or a little more complex.  Today I’m going to share the simple way with you. It only involves 5 ingredients and can made rather quickly! This is the Sloppy Joe that I grew up eating. My Mom has always made it this way.  Another day I’ll show you the more complex way that I make the Sloppy Joe.

  • 1 pound ground beef or ground turkey
  • 1 can tomato soup
  • 1 green pepper, chopped
  • 1 small onion, chopped
  • salt & pepper (freebies)
  • rolls

Brown the ground beef or ground turkey in a medium sized pan until it is cooked all the way through and there is no pink.

Add in the chopped onion and green pepper, stir. Cook until the vegetables are soft, about 15 minutes or so, stirring often.

Add in the can of tomato soup (do not add water) and stir until it’s incorporated.

Let it simmer for about 10 minutes or so, stirring every so often so it doesn’t stick to the pan. Give it a taste, and season with salt and pepper, as needed.

Serve on your favorite roll!


5 Ingredient Friday: Baked Acorn Squash

So as you are well aware, I belong to a CSA program. I got a Green Acorn Squash in this week’s CSA Box, so I figured I should do something with it! Now I’ve never had Green Acorn Squash before; I’ve only had Butternut Squash.  So I kept the Acorn Squash so that I could try it out. I wanted a pretty easy recipe to try, so I tried the Baked Acorn Squash recipe from Simply Recipes. I made a few changes to the recipe, so if you want to see the original recipe, click here.


  • 1 Acorn squash
  • 2 tablespoons Butter
  • 4 tablespoons Brown Sugar
  • 2 teaspoons Maple Syrup
  • 2 teaspoons Honey
  • dash of salt (freebie)


Preheat oven to 400°F.

Using a strong chef’s knife, cut the acorn squash in half, lengthwise, from stem to end.

Use a spoon to scoop out the seeds and stringy stuff in the center of each half.  Score the insides of each half several times with a sharp knife.

Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.

Coat the inside of each half with one tablespoon of butter. Add a dash of salt if you are using unsalted butter (I still used a dash, even though I used salted butter). Add two tablespoons of brown sugar to the cavity of each half.  Drizzle on a teaspoon of maple syrup to each half. Do the same with the honey.

Bake in the oven for about 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving.

Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. Serve!


I love brown sugar, maple syrup, and butter, so I did enjoy this dish. I thought the honey gave it a nice flavor. I wish everything got a bit more syrupy, but it’s not a big deal that it didn’t. I think the next time I may try a little bit of cinnamon in there as well. I think that would definitely boost the flavor a bit!  It was a good recipe, but I can’t see myself running out to buy an Acorn Squash anytime soon. Especially since I’d only be making it for myself; Mr. Curly Fry turned his nose up at it. 😉