Tired of Baking.....need more cooking ideas, this one was born from another variation but turned out actually to be very good.
Initially the recipe called for ground pumkin seeds to be mixed with bread crumbs and then used to bread chicken breast...and then saute until brown then transfer and bake them. On the side the recipe called for 1 avocado blended well with 1 cup of half and half and heated in a saucepan and seasoned with garlic, white wine and salt. after letting it heat and reduce the white wine you pour the avocado dressing over the chicken breast and cilatro rice. It sounded great but laziness gave us this version....
I sauteed green onions and pumpkin seeds in butter and olive oil until browned adding garlic and sea salt. Then I added the chicken breast, and turned over several times while it sauteed. Once the chicken was about half finished I added, cream of mushroom soup....about 1/4 cup of half and half and a small dash of pepper put a lid on and just let is continue to simmer until the chicken was cooked through.
Instead of cilantro rice I thought this sounded like it called for garlic mashed potatoes.....place a chicken breast over a small pile of potatoes and pour the liquid over the top.....
I would actually make this again....without the pumkin seeds....in a non pumkin month! The seeds were good tasting but I either over cooked them or under cooked them.,,, they were an odd texture. I am thinking that had I left them to the end and just tossed them in some butter and salt in a pan at the very last minute and then topped off with them it would have been better they would have been crunchy.
But we did find that the fried onions (the kind you put on green bean caserole on Turkey day) were an incredible topping for this dish! I dont even want to know how many calories this one ended up being!
Friday, November 4, 2011
Pumkin Bread French Toast! My favorite so far!
This is my favorite so far.....because it was really so easy!
So let me start by saying that Wednesday was lame. I baked up a basic Box Pumking Quick bread. And made sure that it was baked actually just a tad over so that the bread was going to be nice and dry for the next morning.....for French Toast!
We sliced the pumpkin bread loaf into about 1/2 inch slices and then dipped them in our egg mix, a mixture of egg, milk, vanilla, cinnamon and a tiny pinch of nutmeg...tiny....
Sometimes you just have to use butter....look it up its in the constitution! Ok Paula Deen said it.
I used butter in the pan to help the french toast cook and soak up extra flavor. and I kept it on a little longer in the pan but kept turning it often to make sure that all of the egg cooked up in the pumpkin bread which was more "spongy" than regular bread.
We tried a couple of different topping options. Blood Orange Marmalade (from costco) YUM.....
powdered sugar and syryp, YUM YUM...but my favorite was just some more butter (don't judge) on the warm bread and then a sprinkle of brown sugar! Triple YUM! Ooops should have used a cute fall plate...oh well!
So let me start by saying that Wednesday was lame. I baked up a basic Box Pumking Quick bread. And made sure that it was baked actually just a tad over so that the bread was going to be nice and dry for the next morning.....for French Toast!
We sliced the pumpkin bread loaf into about 1/2 inch slices and then dipped them in our egg mix, a mixture of egg, milk, vanilla, cinnamon and a tiny pinch of nutmeg...tiny....
Sometimes you just have to use butter....look it up its in the constitution! Ok Paula Deen said it.
I used butter in the pan to help the french toast cook and soak up extra flavor. and I kept it on a little longer in the pan but kept turning it often to make sure that all of the egg cooked up in the pumpkin bread which was more "spongy" than regular bread.
We tried a couple of different topping options. Blood Orange Marmalade (from costco) YUM.....
powdered sugar and syryp, YUM YUM...but my favorite was just some more butter (don't judge) on the warm bread and then a sprinkle of brown sugar! Triple YUM! Ooops should have used a cute fall plate...oh well!
Wednesday, November 2, 2011
Catching up...
OK this recipe will catch us up to where we should be today Wednesday November 2....whew this cooking and cleaning up the mess you make cooking may prove to be too much for me!
We actually made this little treat on Sunday as well ( the oven was already hot and on overload...so why not)
We took Rhodes Dinner rolls frozen and placed them in a bundt pan
I mixed 3/4 cups of melted butter
1/2 cup of brown sugar
1/4 cup of sugar
1/3 can of pumkin pie filling
and a sprinkle of cinnamon
Once this was all mixed together like syrup we poured it over the rolls...and then let them it sit in the fridge all day. We took it out about an hour before we baked it to let it rise. Then baked at 350 for about 15 minutes....they were yummy flavored sticky buns....and a dear friend Erin McRae shared some yummy frosting with me.,...for dipping in and this was YUM! So I was thinking if you could turn the bundt pan over and get them out as one big beautiful ring...then spread the yummy butter cream frosting over the top it would be a great big pumpkin cinnamon roll for thanksgiving breakfast!
How many more days do we have? I may need to do Sugar Free Jello by January..a non calorie item for a mont.......send me your Sugar Free Jello recipes!
We actually made this little treat on Sunday as well ( the oven was already hot and on overload...so why not)
We took Rhodes Dinner rolls frozen and placed them in a bundt pan
I mixed 3/4 cups of melted butter
1/2 cup of brown sugar
1/4 cup of sugar
1/3 can of pumkin pie filling
and a sprinkle of cinnamon
Once this was all mixed together like syrup we poured it over the rolls...and then let them it sit in the fridge all day. We took it out about an hour before we baked it to let it rise. Then baked at 350 for about 15 minutes....they were yummy flavored sticky buns....and a dear friend Erin McRae shared some yummy frosting with me.,...for dipping in and this was YUM! So I was thinking if you could turn the bundt pan over and get them out as one big beautiful ring...then spread the yummy butter cream frosting over the top it would be a great big pumpkin cinnamon roll for thanksgiving breakfast!
How many more days do we have? I may need to do Sugar Free Jello by January..a non calorie item for a mont.......send me your Sugar Free Jello recipes!
Pumpkin Cake Pops
For Halloween Day ,
We actually baked up the cake for the pumkin cake pops on Sunday am and then assembled the Pops later than night during family night.
Cake:
Box of Spice Cake Mix
Add 1/2 can of Pumpkin, reduce the water by 1/2 cup
bake in a 9x12 pan and let cool completely
In a bowl, crumble the cake up fine. Add 1 container of frosting (we chose cream cheese frosting and added some cinnamon and suger as we mixed the two. This is a mess, I wish I could have taken a picture of my hands with the clods of cake and frostin....once you have them mixed up almost like clay you begin to roll the pops (be careful here...I rolled them way to big which created an issue later!) place the popsicle sticks in the roll and put them on a covered cookie sheet to be placed in the fridge or freezer....the colder the better it seems..,
Once chilled, melt up the candy coating or chocholate bark- We used the white chocolate for this recipe and together it was yummy! Dip each candy pop in the melted white chocolate and set either upside down on its chocolate top (if you dont mind a little "flat top" and or use a styrofoam cube to hold and stand them in the foam by the sticks. We rolled them also in chopped walnut.
These were super yummy....almost too rich though and I made them way to big....they were a lot of steps but fairly easy!
We actually baked up the cake for the pumkin cake pops on Sunday am and then assembled the Pops later than night during family night.
Cake:
Box of Spice Cake Mix
Add 1/2 can of Pumpkin, reduce the water by 1/2 cup
bake in a 9x12 pan and let cool completely
In a bowl, crumble the cake up fine. Add 1 container of frosting (we chose cream cheese frosting and added some cinnamon and suger as we mixed the two. This is a mess, I wish I could have taken a picture of my hands with the clods of cake and frostin....once you have them mixed up almost like clay you begin to roll the pops (be careful here...I rolled them way to big which created an issue later!) place the popsicle sticks in the roll and put them on a covered cookie sheet to be placed in the fridge or freezer....the colder the better it seems..,
Once chilled, melt up the candy coating or chocholate bark- We used the white chocolate for this recipe and together it was yummy! Dip each candy pop in the melted white chocolate and set either upside down on its chocolate top (if you dont mind a little "flat top" and or use a styrofoam cube to hold and stand them in the foam by the sticks. We rolled them also in chopped walnut.
These were super yummy....almost too rich though and I made them way to big....they were a lot of steps but fairly easy!
Sunday October 30.....Pumkin Walnut Pancakes
So I took the easy way out on these because we were just getting warmed up and it was the Sabbath ....
This morning we used the basic Bisquick recipe following the instructions for 10-12 pancakes and added about 1/2 cup of pumkin, a dash of cinnamon, brown sugar and sugar each. I added the water last so that I could adjust for a bit less because of the pumpkin. I added crushed walnut after the batter was ready.
Keegans version- piled it full of peanut butter and syrup
Jaycee's version- peanut butter and nutella topping with syrup.
These were great I thought with just a bit of butter on top....but what I had a dreamy vision of was topping it with carmelized banana and whip cream.....
I froze the extras on a cookie sheet and bagged them in freezer bags.....today is Wednesday and we popped them into the toaster....they were just as yummy the second time. If you are a pumpkin fan you may go stronger on the pumpkin, it was a little light but we liked it!
This morning we used the basic Bisquick recipe following the instructions for 10-12 pancakes and added about 1/2 cup of pumkin, a dash of cinnamon, brown sugar and sugar each. I added the water last so that I could adjust for a bit less because of the pumpkin. I added crushed walnut after the batter was ready.
Keegans version- piled it full of peanut butter and syrup
Jaycee's version- peanut butter and nutella topping with syrup.
These were great I thought with just a bit of butter on top....but what I had a dreamy vision of was topping it with carmelized banana and whip cream.....
I froze the extras on a cookie sheet and bagged them in freezer bags.....today is Wednesday and we popped them into the toaster....they were just as yummy the second time. If you are a pumpkin fan you may go stronger on the pumpkin, it was a little light but we liked it!
It's the great pumpkin Month!
A pumpkin is a gourd-like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds).[1] It commonly refers to cultivars of any one of the species Cucurbita pepo, Cucurbita mixta, Cucurbita maxima, and Cucurbita moschata, and is native to North America. They typically have a thick, orange or yellow shell, creased from the stem to the bottom, containing the seeds and pulp.
In Australian English, the name 'pumpkin' generally refers to the broader category called winter squash in North America.
The above is a description I found in Wikipedia that defines the Pumkin.....and will aslo relate to the condition my family will be in after we eat a month of pumpkin recipes! We actually started early on October 30 because we knew this week would be a little "squashed" and that we should get ahead....here is
The Pumpkin Chronicles.
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