Tuesday, November 30, 2010

Pumpkin Cornbread

There is something about chili with cornbread isn't there?  I had planned to make this buffalo chicken chili and then I saw this recipe for pumpkin cornbread. 


I just bought about 6 cans of pumpkin so this was perfect! 

The flavors went well together.  We all loved it!  Both the chili and pumpkin cornbread were even better the next day!

Pumpkin Cornbread
Inspired from Sweet as Sugar Cookies

1 cup flour
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/2 cup brown sugar
1 cup cornmeal
2 eggs
1 cup pumpkin
1/4 cup olive oil
1 tbsp. molasses
2 tbsp. milk

Spray an 8 x 8 baking dish. In a medium bowl, whisk together the flour, baking powder, salt, spices, brown sugar and cornmeal.  In a small bowl, lightly beat the eggs, and then stir in the pumpkin, oil, milk and molasses.   Stir the wet ingredients into the dry ingredients just until combined, and then pour the batter into the pan, smoothing out the top as much as possible.  Bake 25 - 30 minutes at 400 degrees, until a knife inserted in the center comes out clean.

Total calories = 2156 calories
12 servings = 180 calories per serving

Buffalo Chicken Chili & Pumpkin Cornbread = 399 calorie dinner

One Year Ago...

BBQ Chicken Pizza

Barbecue Turkey Sloppy Joes

This is linked with:
No Whine Wednesday at Food on the Table
Works for me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
What's on Your Plate? at Good Cheap Eats
Show Us What Your Workin' With at Me and My Bucket
Whatcha Makin? at Scrap Addict 4 Sure
This Weeks Cravings at Veggie Convertor

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Monday, November 29, 2010

Mexican Ravioli Casserole

This was one of those days where I forgot to take any meat our of the freezer to thaw.  After deliberating for a bit, I stumbled up this recipe and remembers that I had a bag of frozen ravioli in the freezer. 

Dinner saved.

The only problem, is I forgot to write down who I got this recipe from.  So if you recognize it, let me know!

Mystery solved! This inspiration came from Heather from Out Of The Box and Into the Kitchen! Yea!  She has awesome recipes so go check her out! 

This was super simple and quite tasty.  Great meal when you're in a pinch with no thawed meat!

This is my submission to Presto Pasta Nights hosted this week by Ruth at Once Upon A Feast.  Head on over and link your pasta recipe!

Mexican Ravioli Casserole

1 - 25 oz. package of frozen cheese ravioli
16 oz. salsa
6 oz. can tomato paste
1 can black beans, rinsed and drained
1 cup corn
1/2 tsp. cumin
6 oz. cheddar cheese

Mix salsa, tomato paste, black beans and corn together in a bowl.  Layer half of the ravioli on the bottom of an 9 x 13 pan.  Layer half the salsa/bean mixture on top.  Then add half the cheese.  Repeat once ending with cheese.  Bake in preheated oven at 350 degrees for about 30 minutes or until hot and bubbly.  (I didn't time it, I really have no idea how long it was in there but it's all cooked, you're just heating it through.)

Total calories = 3072 calories
8 servings = 384 calories per serving

Mexican Ravioli Casserole + small salad = 484 calorie dinner

One Year Ago...

Adobo Chicken Salad Wraps

Mexican Lasagna

This is linked with:
My Meatless Mondays at My Sweet and Savory
Mouthwatering Mondays at A Southern Fairytale
Just Another Meatless Monday at Hey, What's For Dinner Mom?
Midnight Maniac Meatless Monday at Midnight Maniac
Delicious Dishes at It's A Blog Party
Menu Inspiration Monday at The Big Red Pot
Tuesday at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty with Bedlam
Hearth n Soul at Girlichef
Tasty Tuesdays at A Beautiful Mess
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy at Blessed with Grace
Dr. Lauras Tasty Tuesday at Dr. Laura's Adventures

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Sunday, November 28, 2010

Menu Plan Monday - November 29th - December 5th

The only thing we didn't get to last week was the pumpkin chili.  I'll save it for another week.  It's one of those recipes where I usually have all the ingredients in the house so I'll save it for when I'm in a pinch.

Couple of new recipes I'm trying out this week.  I don't cook with sausage a whole lot so I'm eager to find out how the bean cassoulet comes out.  I think with the sausage and beans, it might be a bit high in calories but hopefully will be hearty and filling! 

We didn't do turkey last week but I did buy 2 of them so I took one out tonight to make this week.  I think I like the leftover turkey more than I do the actual turkey meal!  I MIGHT get creative and try a slow cooker stuffing recipe when I make the turkey.  We'll see how adventurous I feel!

Monday: Bean Cassoulet

Tuesday: Summer Squash and Corn Chowder

Wednesday: Turkey, butternut squash, slow cooker stuffing (maybe)

Thursday:  Chipotle bean burgers (Morningstar) and Sweet Potato Chips

Friday:  Chicken fajitas

Saturday: leftovers

Sunday: Something chicken in the crock pot.

This is linked with Menu Plan Monday at I'm an Organizing Junkie 

Calories calculated from calorieking.com. Some umbers are approximate and rounded.

Thursday, November 25, 2010

Buffalo Chicken Chili in the Slow Cooker

I'm a sucker for good advertising.  Especially with recipes.  If I see a recipe with THE BEST in the title, well, I'm GOING to try it!  It's the BEST, right? 

By putting words like Award Winning, The Most Incredible, or The Best Ever, in front of a recipe, works for me. It is telling me that I just have to try it! 

So that's how it was when I saw Biz's Best Buffalo Chili Recipe!  I somehow knew it wouldn't be just any chili recipe. 

Even though I changed the method, it was quite extrordinary.  The flavor was spot on, not too spicy but it had a great flavor.  It was hearty and chunky. Just the way I like it!

Buffalo Chicken Chili
Adapted from My Bizzy Kitchen

2 1/2 lbs. boneless, skinless chicken breasts
2 large carrots
4 stalks celery
1 large red pepper
1 large onion
5 cloves of garlic
1/3 cup chili powder
2 tbsp. ground cumin
1 tbsp. paprika
1/2 cup Franks Hot Sauce
2 (15 oz) cans tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz. can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can chili beans in sauce (do not drain)
Salt and pepper to taste

Cook chicken with a bit of water in pan until cooked and easy to shred.  Shred chicken and put in crockpot  Heat a bit of cooking spray in pan and cook onions, carrots, pepper and garlic about 8 minutes.  Add veggie mixture to crock pot. Add all the other ingredients and mix together.   Cook on low for several hours until hot and flavors have come together.  **Alternate method: You can mix everything on the stove top at a simmer and cook for an hour. 

Total calories = 3066 calories
14 cups = 219 calories per cup

Buffalo Chicken Chili & Pumpkin Cornbread = 399 calorie dinner

One Year Ago...

Chipotle Chicken & Fiesta Corn

Garlic Ranch Turkey Burgers & Rum Butternut Squash

This is linked with:
Foodie Friday at Designs by Gollum
Friday Favorites at Simply Sweet Home
Friday Firsts at Dinner at Christinas
Recipe of the Week at Family Fresh Meals

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Wednesday, November 24, 2010

Turkey Leftovers?

I know you're all getting a ton of recipes for turkey leftovers but I wanted to share some of my favorite ways to use leftover turkey.

Turkeys are super inexpensive this time of year. I often will pick up a few and cook them just for the meat to freeze.  I typically mix the dark and white meat together and shred it. I pack it into quart size baggies in 10 oz. portions.  If I make larger recipes, like enchilada's, I might use 2 bags but for most things, one bag is perfect. 











Tuesday, November 23, 2010

Butternut Squash Bake

What to do?  What to do?

I had 2 small butternut squash that needed to be used. 

Now, I love butternut squash. We could eat it daily.  However, I have this food blog. So I like to try new recipes. You know how it is, right? 

So I stumbled upon Alex's blog and just like that.  Problem solved.

This was excellent!  I used saltine crackers instead of Ritz but would totally use Ritz next time.  More buttery and nummy. 

I think next time, I would mash half of the squash and mix everything in and keep part of the squash chunky. 

This was healthy and super delicious!  I'll make it again! 

Butternut Squash Bake
Adapted from Ma, What's for Dinner?

1 large butternut squash, about 2 lbs., peeled and cubed
1/2 cup light mayo
1 large onion, chopped
1 clove garlic
1/4 tsp. hot sauce (or just a few dashes)
1 egg
15 ritz crackers
1/4 parmesan cheese
2 tbsp. butter
1/2 tsp. dried oregano
Salt and pepper

Heat a large pot of water to boiling, add squash and cook until soft about 15 - 20 minutes. 

In a small saucepan, heat butter, once melted, add in your crackers, cheese and oregano.  Season with salt and pepper and stir well.  Remove from heat and set aside.

Cook onion in 1 tbsp. butter until softened, about 8 minutes, add garlic, saute for a couple more minutes.  Remove from heat.

When the squash is cooked, drain the water and toss the squash in a bowl. Toss in the mayo, onion, garlic, hot sauce and egg. Mash together well.  Pour it in an 8 x 8 pan and top with cracker cheese mixture, cover with foil and bake for 30 minutes at 375.  Remove foil and bake for an additional 5 minutes. 

Total calories = 1423 calories
6 servings = 237 calories

Balsamic Chicken + Butternut Squash Bake + Green Beans = 487 calorie dinner

One Year Ago...

Top Round Roast with Potatoes & Vegetables

Pineapple Black Bean Enchiladas

This is linked with:
No Whine Wednesday at Food on the Table
Show Us What You're Workin' With at Me and My Bucket
Whatcha Makin' at Scrap Addict 4 Sure
Cooking Fun: Squash at Chayas Comfy Cook Blog
Recipe Swap at Prairie Story

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Monday, November 22, 2010

Amish Chocolate Chip Cookies

There really is no end to what I can do with this Amish starter.

These were awesome!  They were crunchy on the outside and super cakey on the inside. Perfect texture.

Now, I have to warn you.  I am not a good baker.  Not. At. All.  Did you see the shape of those cookies? Not a round one in sight!

I think the recipe I looked at called for 3 cups of flour, I used more like 2 1/2, it seemed thick enough. I know, you're supposed to measure well when baking. I have a problem with measuring. 

I also got my molasses and vanilla mixed up.  Once again, I decided to eye ball it and just pour some molasses in the bowl.  Well, apparently I had the vanilla in hand, which is much thinner than molasses, and poured way too aggressively and ended up with probably about 1/4 cup of vanilla.  At least.  Whoops!  I tasted the batter and they tasted quite alcohol-y.  Once they cooked in the oven, they were fine.

My husband ate one and said they were good. But they needed more vanilla.  No joke. 

Check out my other amish bread and cakes!  I have 17 other recipes with more to come! 

Amish Chocolate Chip Cookies

1 cup starter
2 eggs
1 tbsp. molasses
3/4 cup butter
2 tsp. vanilla

Combine and mix well.

Sift together:
2 1/2 cups flour
1 cup sugar
1 tsp. salt
2 cups chocolate chips
1 cup of chopped nuts (I used pecans)

Mix together with butter mixture.  Use tbsp. to spoon them onto baking sheets, bake at 375 for 10 - 13 minutes.

One year ago...

Spinach & Lentil Meatloaf with Scalloped Corn & Broccoli

Asian Turkey Broccoli Slaw Wraps

This is linked with:
Just Something I Whipped Up at The Girl Creative
My Meatless Mondays at My Sweet and Savory
Midnight Maniac Meatless Mondays at Midnight Maniac
Tuesdays at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Tasty Tuesdays at A Beautiful Mess
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy Tuesdays at Blessed with Grace
Dr. Lauras Tasty Tuesday at Dr. Lauras Adventures

Sunday, November 21, 2010

Menu Plan Monday - November 22 - November 28, 2010

You will probably see from my menu that we are not having typical Thanksgiving dinner. I love turkey and all that goes with it and usually make it a couple of time throughout the year. We just don't celebrate Thanksgiving. 

What I WILL enjoy, will be sleeping in and enjoying a relaxing day with the family. I am planning to make some homemade cinnamon rolls Thursday morning with my Amish starter.  First time for that!  Plus, my son wants to make and design a cake to bring to Grandma's on Saturday.  They live about 2 hours away so the kids are excited! 

Monday:  Mac and Cheese Light (didn't get to last week)

Tuesday:  Pumpkin Chili

Wednesday:  Burgers and homemade bbq chips

Thursday:  Tacos, beans and rice - Homemade amish cinnamon rolls for breakfast.

Friday:  Ice skating, out out for late lunch

Saturday:  Grandma and Grandpa's, they'll be cooking!

Sunday:  Cuban Quesadillas

This is linked with Menu Plan Monday at I'm an Organizing Junkie

Saturday, November 20, 2010

Turkey, Bacon, Cheddar Enchiladas

Bacon makes everything better.  Really it does. 

Need a way to use up turkey leftovers?  Look no further! 

I can't think of a better way to serve turkey.  Than topping it with sour cream, bacon and cheddar cheese. 

Need I say more?  Seriously?

Smokey Bacon Enchiladas Recipe
Adapted from Meg's Cooking Corner


1 large yellow onion, thinly sliced
4 cloves garlic; minced
5 cups cooked chicken breast; shredded
1 tsp chili powder
1 tsp ground cumin
3 oz. shredded cheddar cheese
salt and pepper to taste
15 - 100 calorie whole wheat flour tortillas


1 can condensed cream of chicken soup
1 1/4 cup sour cream
1 (4 oz) can diced green chilies
3 cloves garlic; minced
1/2 cup cooked crumbled bacon
1 1/2 tsp chili powder
1 tsp cumin
salt and pepper to taste

5 oz. shredded cheddar cheese
1 green onion, finely chopped

Preheat oven to 350,
In a medium sized bowl combine all sauce ingredients and stir to mix well. Set aside.
 In a pan sprayed with cooking spray, add onions and cook until onions are soft. Add garlic and cook for a couple more minutes. Remove to a large mixing bowl. To the onions, add chicken, chili powder, cumin, salt and pepper, shredded cheese and 3/4 cup of the prepared sauce. Stir to mix.

Spoon 3/4 cup of the sauce into the bottom of the 9 x13 baking pan and spread evenly. Warm tortillas slightly until they are soft and flexible. Spoon 1/2 cup of the chicken filling down the center of each tortilla. Fold in the ends and roll up the tortillas. Place seam side down in the Dutch oven or baking pan. Spoon the remaining sauce over the top and top with cheddar cheese and green onions.

Bake in 350 oven for 30 minutes or until hot and cheese is bubbly.

We put 10 enchiladas in a 9 x 13 pan and then 5 of them in an 8 x 8 pan and froze the small pan. 

Total calories = 4500
15 servings = 300 calories per enchilada

2 Bacon Enchiladas = 600 calorie dinner

This is my submission to BSI Bacon hosted this week by Jen from Cooking Aweigh the Pounds

One year ago...

Tomato Cream Cheese Chicken

This is linked to:
Not Baaad Sundays at Lamb Around
Sundays at One Food Club at Cocina Diary
Just Something I Whipped Up at The Girl Creative
This Week's Cravings: Turkey Leftovers at Mom's Crazy Cooking
Tuesdays at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
Hearth n Soul at Girlichef
Tasty Tuesdays at A Beautiful Mess
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy Tuesdays at Blessed with Grace
Dr. Lauras Tasty Tuesdays at Dr. Lauras Adventures
Real Food Wednesday at Kelly the Kitchen Kop
Ultimate Recipe Swap: Freezer Cooking at Life as Mom
Ingredient Spotlight:Bacon at Eat at Home

Calories calculated from calorieking.com. Some numbers are approximate and rounded.

Friday, November 19, 2010

Presto Pasta Nights #190 Round Up

Time for the Presto Pasta Nights Round up! It's actually quite dangerous for me to be compiling a list of pasta recipes like this! I so might be carb loading next week!


First up is Biren's Butternut Squash Fettucini.  This is an incredible fall dish!  Butternut flavored pasta topped with butternut squash and a delicious sauce! Yum!

Butternut Squash Fettuccini with Roasted Garlic - Roti n Rice

A delicious pasta and sauce handed down from her mom.  Apparently there is much debate over the perfect sauce but she has successfully managed to create this heavenly looking dish!

Spaghetti Bolognaise - Eat the Right Stuff

Here is a gorgeous fall inspired dish that is submitted to I Heart Cooking Club.  She tripled the garlic so I know I would love this!

Orzo with Sausage, Peppers and Tomatoes - Ms. Enplace

This is a beautiful creation combining shrimp and fruit that even her picky son will eat!  Sounds like a winner to me!

Angel Hair Pasta with Shrimps and Macedonian Fruit Compote - Culinary Flavors

This Asian inspired meal from Kristen uses simple ingredients to create a wonderful meal so scrumptious, that it even surprised her! 

Szechuan Noodles with Spicy Beef Sauce - Holy Cannoli Recipes


Heather shared this mouthwatering pasta dish and some tips from a restaurant she used to work at. You might be surprised!

Penne with Italian Sausage, Peppers and Onions - Girlichef


The secret is in the fennel seeds in this tasty creation! Fools you into thinking there is sausage when it's really healthy ground turkey!  Brilliant!

Turkey Bolognese - Dana's Food for Thought


This is a great meal to share with others!  New moms, grieving families or just someone you want to be nice to!  She says it travels well and is easy to fix. Plus is looks delicious!

Baked Italian Pasta - Giving Up On Perfect


She married her husband thinking he was a whiz in the kitchen with this wonderful recipe! Little did she know that was the only recipe he knew!  At least it was a good one!

Chicken Fettuccini Alfredo - It's Better Everyday

Wow! This tasty dish from a woman who used to NOT like bacon!  Her pregnancy seemed to cure that!  Now she loves it!

Bacon and Broccoli Penne - It's Better Everyday

There is nothing like a quick and easy meal! I'll bet the kids love it too!

G'ma Goulash - Mom's Crazy Cooking


Another quick and easy recipe!  Nothing like a good cheesy pasta!

Easy Homemade Macaroni & Cheese - Mom's Crazy Cooking


Here's a woman who makes soup often and her family loves it.  She particularly likes to make soup on the weekend to let it simmer long and slow!  I couldn't agree more!

Minestrone Soup - City Home/Country Home


Christy got the inspiration for a vodka sauce from her grandmother but has developed her own style of infusing the vodka into the tomatoes!  How cool is that!

Spaghetti alla Vodka - Fudge Ripple


There is nothing better than a little carb action to get you out of a kitchen rut with nothing in the cupboards!

Macaroni and Cheese with Mushroom Pangrattato - Lime Cake


While 99% of the cream cheese recipes on the box are sweet, dessert dishes - this savory pasta meal turned out to be incredibly tasty! I know I want to try it!

Philly Spaghetti - Little Bit of Everything


If doctors can't help the pain, then Joanne and I totally agree that a little pasta will do the trick!  I'm sure this would cure just about anything!

Pasta with Tomato - Blue Cheese Sauce - Eats Well With Others


Here's a simple, mouthwatering dish with anything but a simple name!  It's not the name I'm interested in anyways, it's just this delicious pasta that catches my eye!  It does sound rather romantic though, doesn't it?

Orecchetti e Pepe e Pancetta e Cacio - Once Upon A Feast


I can't believe I never thought to put ranch in mac and cheese!  Sandra says that this is a complete hit with her son and he loves the leftovers! 

Ranch Macaroni and Cheese - Diary of a Stay at Home Mom/Full Bellies, Happy Kids

She learned a new technique from a magazine for creating a wonderful sauce.  It's something that I will do too!  Don't you love the steam coming from this? I can almost smell it! 

Chili, Chicken & Feta Pasta - Sidewalk Shoes

What could be better than homemade butternut squash Gnocchi!  With the brilliant idea to infuse the taste of butternut squash in there and even a step by step account.  They look beautiful!


Butternut Squash Gnocchi alla Romana - More Than Burnt Toast


Here's a meal that combines two of my favorite things, pizza and pasta!  What's not to love?!

Pepperoni Pizza Pasta - Debbi Does Dinner Healthy


Next weeks host is Denise from Oh Taste n See.  Send your entries to ohtastenseeblog (at) gmail (dot) com and also - ruth (at) 4everykitchen (dot) com by November 25.  Ruth is looking for hosts for 2011 so if you are interested, let her know!