Sweet Pumpkin Curry Butter

Unfortunately, I didn't get very good photos of this, as I was kind of in a hurry to serve it!  Also, my flash was picking up too much glare, so the color is slightly off - this was as orange as a pumpkin pie, in person.

Yield:  About 4 cups

Ingredients:
3 cups fresh or canned pumpkin
16 ounces cream cheese, room temp
16 ounces whole salted butter, room temp
1 cup brown sugar
2 tbsp curry powder (or to taste)
2 tbsp ground cinnamon
1 tbsp ground ginger
1 tsp ground cloves
1 tsp ground nutmeg
2 tsp lemon juice

Directions:
 
This one is very simple!  Bring the cheese and butter to room temperature.  Mix all of the ingredients with an electric mixer until combined.  Adjust spices to taste.

The pumpkin butter can be kept in the fridge for about 2 weeks, or you can freeze it.

Uses - spread this on toast, muffins, pancakes, cookies...  Jar and give as a holiday gift.  Or, eat it with a spoon - it's delicious!  Enjoy!
 

Bacon Mushroom Pizza with Gorgonzola Cream Sauce

 

Bacon, mushrooms, and gorgonzola... basically, an unbeatable flavor combination.

Yield:  2 pizzas

Pizza Ingredients:

2 pizza crusts (any type you prefer)

1 lb crisp sliced bacon

1 lb sliced sauteed mushrooms

2 cups mozzarella cheese, shredded

1 1/2 cups Gorgonzola cream sauce (see below)

Fresh basil leaves (I used about 3 ounces) 

Gorgonzola Cream Sauce:

2 cups heavy cream
3 ounces Gorgonzola cheese (crumbled)
3 tablespoons Parmesan cheese
3/4 teaspoon sea salt
3/4 teaspoon black pepper

2 tbsp minced garlic

Salt and pepper, to taste 

Directions:

Begin by making cream sauce.  Bring cream to a boil over medium-high heat, then add the garlic.  Continue to cook for about 10 minutes, then add Gorgonzola and Pamesan cheeses.  Whisk until cheese are melted, then add spices and season to taste.  Set sauce aside on low to keep it from congealing while making the rest of the ingredients. 

Next, cook bacon until crisp and allow to cool and drain on paper towels.  Once cool, slice into one inch pieces and set aside.  Sautee mushrooms in a bit of olive oil for about five minutes, then set on paper towels to dry.

As far as the pizza crust itself, I vacillate between making my own and buying it pre-made, so don't listen to me : )  Just make sure you have it pre-crisped for at least 5 minutes in the oven, so that the crust doesn't get soggy when you add the sauce.

Now that all of the ingredients are ready, it's time to assemble the pizza!  Spread the ingredients on as desired, starting with the cream sauce, then the mozzarella, bacon and mushrooms, and adding the basil last.  I like to leave the leaves whole for presentation, but that's up to you.

Cook the pizza in the oven according to the crust you are using or, at 450 degrees for about 20 minutes until the crust is crisp.  Enjoy!

Pumpkin Chocolate Chip Muffins

Seasonal... chocolatey... delicious!

Yield:  About 12 regular sized muffins or 6 large muffins.

Ingredients:
1 cup brown sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup semisweet chocolate chips

Streusel Topping:

1/2 cup brown sugar
1/2 cup flour

1 tsp cinnamon

2 tbsp melted butter

Directions:

Preheat oven to 375 degrees. Grease a muffin pan or use paper liners.

Mix sugar, oil, eggs.  Add pumpkin and water.  In a separate bowl, mix together the baking flour, baking soda, baking powder, salt, and spices.  Mix in the wet ingredients and then fold in the chocolate chips.

Fill muffin cups about 2/3 full with the batter.  For the streusel topping, mix the ingredients together until just crumbly and then divide onto tops of muffins.  Bake the muffins in the oven for about 20 to 25 minutes.  Enjoy!

Werewolf Bite

This is an easy drink to make with a nice presentation, especially for Halloween.  The original recipe called for absinthe, but I swapped it for Midori Melon, which I think tastes better.. and also won't turn you into a psychopathic killer.  Although I guess I can't guarantee that...

Yield:  4 cocktails or about 10 shooters

Ingredients:
8 ounces Midori Melon liqueur
4 ounces lemon lime soda
5 ounces pineapple juice
6 ounces grenadine syrup

Directions:
In a cocktail shaker, add the Midori, pineapple juice, lemon lime soda, and ice.  Shake until mixed and then strain into glasses.

Next, drizzle the grenadine over the top.  It is heavy so it will slowly drift toward the bottom, creating the striated effect.  Cheers!

Spicy Chicken Tri-Bean Chili

  

This is perfect for a chilly fall day, and can be made in a pot, or in a slow cooker, whichever is easiest!

Yield:  About 6 entree servings, 12 if serving as an appetizer

Ingredients :
1 tbsp olive oil
1 small onion, chopped

3 garlic cloves, minced
8 ounces (2 4-oz cans) chopped green chiles (with juice)
2 cups chicken broth

2 pounds chicken breast
1 15 ounce can large white beans (with juice)

1 15 ounce can pinto beans (with juice)

1 15 ounce can black beans (with juice)

1 15 ounce can diced red tomatoes
1/2 cup chopped fresh cilantro

1 tbsp cumin 

2 tsp chili powder

1 tsp paprika

1/2 tsp cayenne pepper (optional)

Salt and pepper, to taste

Optional Garnishes

1 cup shredded cheese (I used sharp cheddar)
Sour cream

Cilantro

Nacho jalapeno slices

 

 

Directions:
Heat the olive oil in a large pot over medium heat.  Add the chicken and sear on both sides until slightly browned.  Add onions and garlic and cook until soft, about 5 minutes.  Next, add the beans, green chiles, chicken stock, spices and tomatoes.

Bring mixture to a boil and then reduce heat to medium low and cook, stirring occasionally, for about 45 minutes.  Remove the chicken from the chili and set aside to cool.  Sample chilli and add salt, pepper, and any other desired spices to taste.  Once the chicken has cooled, shred and return to pot.

Stir the chicken into the chili and allow to cook for another 15 minutes or so, or until ready to serve.  To serve, divide the chili among bowls and top with cheese, sour cream, and jalapenos, if desired.  Enjoy!

Tips:  I find that shredding meat is easiest the old fashioned way, with my hands - simply tear off in long strips.

Add ins - this chili would be great with corn or other types of beans or veggies added in.  Also, you could sprinkle it with crushed tortilla chips, or serve with cornbread!
 

Gooey Chocolate and Caramel Cakes

These are delicious right out of the oven!

Ingredients:
1 tbsp butter, softened
1 jar caramel sauce
1 1/2 cups cake flour
1/3 cup cocoa powder
1 tsp baking soda
1 cup sugar
1/2 tsp salt
1 cup strong brewed coffee, warm
1/3 cup light olive oil
1 1/2 tsp vanilla extract
1 tbsp aged balsamic vinegar

Directions:
Coat six 6-ounce ramekins with butter.  Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.

Whisk the flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.

Fill each ramekin with 1/3 cup of batter.  Bake at 400 degrees until the cake is set and a toothpick inserted in the center comes out clean, about 20 minutes.  Serve warm with additional caramel sauce if desired.

Enjoy!

Cherry Infused Bourbon with Chocolate Covered Cherries

Drink it straight or with a mixer. Or, splash a bit of this concoction on some ribs. I've tried all of those options with great success!

Ingredients:
30 fresh sweet cherries, pitted
2 cups bourbon (I used Jack Daniels)
1 cup white sugar
1 cup milk chocolate
1/4 cup white chocolate (optional; for decoration)

Directions:

Place cherries in a bowl or pitcher, add sugar, then bourbon, and stir until sugar dissolves. Soak for at least 2 hours and up to overnight, stirring occasionally.

When nearly ready to serve, remove cherries from the liquor. Reserve the bourbon and place the cherries on paper towels to drain.

Melt the milk chocolate in the microwave or with a double broiler. Dip each cherry in the chocolate, then lay on wax paper to dry. If desired, drizzle with an alternating color of chocolate for decoration.

To serve, pour cherry infused bourbon over ice and garnish with several of the chocolate covered bourbon infused cherries. Cheers!

Kabob Party

I had a hard time thinking of what to make for dinner one night and then decided... I'll just make everything! This would be fun as an appetizer or a nice family style item at a party.  Or, you can just have three different types of skewers for dinner one night,  like Kyle and I did.

For all of these recipes, soak the skewers for at least 15 minutes before using, or they will catch on fire, like mine always do, because I usually forget that step!

Buffalo Chicken Kabobs:

1 1/2 lbs chicken breast, cubed

1 bottle Louisiana hot sauce (Frank's Red Hot!)

1 cup melted butter

2 tablespoons white vinegar

1 teaspoon garlic powder

Salt and pepper to taste

Directions:

If you have never made buffalo sauce, you may be horrified and/or excited by what I've just revealed to you.  Yes, it's comprised of mostly just butter and hot sauce....... Butter and hot sauce!  No wonder it's so good!

Cut the chicken breast into bite sized cubes.  Thread onto skewers and lay in a flat pan.  Mix sauce ingredients well and set about 1/2 cup aside.  Pour the rest of the sauce over the skewers and allow to marinate for at least 15 minutes, up to overnight.

When ready to cook, heat grill to medium high and cook for 6-7 minutes per side, until you get a nice char.  Pour reserved marinade over the chicken if desired, or serve on the side. 

Asian Style Steak Kabobs

1 1/2 lbs sirloin steak, cubed
2 cups soy sauce
1 cup sesame oil
3/4 cup brown sugar
2 garlic cloves, minced

2 tbsp fresh ginger, minced

Follow basic instructions above, except the steak will only need to cook 3-4 minutes per side for medium rare, and the grill should be on high. 

Sweet & Sour Pork Kabobs
1 1/2 lbs pork, sliced into cubes (I used a small pork tenderloin)
1 cup pineapple juice
1/2 cup soy sauce
1/2 cup apple cider vinegar
3/4 cup brown sugar
Salt and pepper, to taste

Follow same directions and temperature as the chicken to cook the pork, but for less time (approx 4-5 mins per side) so that it's tender.

Finally, I served these kabobs with this summery salad: Grilled Corn and Pepper Salad
Enjoy!