Thaw the puff pastry according to the package directions.

Preheat your oven to 400°F (204°C). Spray a mini muffin pan with nonstick cooking spray.

Place the brie cheese in the freezer for 20 minutes or until firm to the touch.

On a well-floured surface, roll the puff pastry into a rectangle. Cut into squares about 2 x 2 inches.

Press the pastry squares into each well of the muffin pan, letting the excess stick up over the edges.

Place a piece of brie into the center of each pastry square.

Top each with about 1 tsp of cranberry sauce.

Bake for 15 minutes or until golden brown and the cheese is bubbly.

Let cool in the pan for 5 minutes, then remove. Sprinkle with chopped pistachios.

Preheat your oven to 400°F (204°C).

Heat olive oil in an oven-proof skillet over medium-high heat. Add smashed garlic cloves and swirl to season the oil.

Season the skin side of the chicken thighs with salt and pepper. Place skin side down in the hot skillet, seasoning the other side as well. Remove garlic cloves.

Sear the skin side until golden and crispy, about 6-7 minutes. Reduce heat if needed.

Flip the chicken and place shallots between them. Drizzle with balsamic vinegar.

Top with grape clusters, nestling them around the chicken. Sprinkle with rosemary.

Transfer skillet to the oven and roast for about 20 minutes or until internal temperature reaches 170°F (77°C).

Return skillet to the stove and bring to a quick simmer to ensure juices are cooked. Spoon pan sauce over everything.

Bring a pot of salted water to a boil. Blanch green beans for 2-3 minutes until bright green and slightly tender. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add blanched green beans. Sauté for another 2-3 minutes, tossing occasionally, until tender-crisp.

Season with salt and pepper to taste. Remove from heat.

Serve chicken with grapes alongside green beans and cranberry brie bites. Enjoy with a glass of chilled sauvignon blanc.