Pumpkin Chili is a Fan Favorite!

Sweet and spicy to warm you on chilly fall days ~
a perfect game day meal for a crowd!
Pumpkin Chili
2 lbs. ground beef
2 onions, diced
2 cloves garlic, finely chopped
2 28 oz. cans diced tomatoes, with juices
1 15 oz. can pumpkin puree (not pumpkin pie mix)
2 cans black beans or cannellini beans, rinsed and drained
2 cans kidney beans, rinsed and drained
2 bottles chili sauce
1/2 cup dark brown sugar (more if you like it sweeter)
2 Tbsp. pumpkin pie spice
2 Tbsp. chile powder or 1 Tbsp. chile powder and 1 1/2 tsp. chipotle chile powder
1 tsp. salt, or more, to taste
1/2 tsp. pepper, or more, to taste
In a large pan (use a dutch oven if you plan to simmer the chili on the stove) over medium high heat, brown the ground beef, onion and garlic; drain fat.  If using a Crock Pot, place meat and onions into the pot (otherwise add other ingredients to the meat mixture in the dutch oven).  Stir in the tomatoes, pumpkin, black beans, kidney beans, chili sauce, brown sugar, pumpkin pie spice , chili powder, and salt and pepper.
The chili is best if made the night before and then reheated in the Crock Pot the day you plan to serve it; start on high heat for two hours, then reduce to low heat for 3-4 hours.  About two hours before serving , check the chili for taste and add additional pumpkin pie spice and chili powder if you’d like.   The chili can be made quickly by adding all the ingredients to the meat, onion and garlic in the dutch oven; simmer it on the stove for an hour, stirring every few minutes.  It’s still really tasty! But the flavors will meld and mellow if you make it the night before.
If you want to make a meatless chili, you can add a couple of cans of white/black beans (rinsed and drained) in place of the ground beef; sauté the garlic and onion in a little olive oil until onions are soft, then add the other ingredients as instructed.
Delicious topped with cheese / sour cream / chopped chives.  Serve with Fritos,
cornbread,  Cheesy Pesto Monkey Bread (below) or in a sourdough bread bowl.  This recipe makes a big batch; it’s easily halved or you can freeze some of it for another meal! 
 
Cheesy Pesto Monkey Bread
from Pillsbury’s Your Best Halloween Ever  magazine 2012
Prep time: 10 minutes
Start to Finish: 55 minutes
Servings: 16 (or more, if you cut into smaller pieces)
1 cup (4 oz.) shredded Parmesan Cheese
1 cup (4 oz.) Mozzarella Cheese
1 cup Basil Pseto
2 cans (16.3 oz. each) Pillsbury Grands! Flaky Layers refrigerated buttermilk biscuits
Preheat oven to 350 F.
Spray a 10-inch tube pan or bundt pan with non-stick cooking spray (or use shortening to grease).
In a bowl, mix the cheeses and pesto.  Cut the biscuits into quarters and place half of the biscuits onto two 1-gallon resealable Ziploc bags.  Pour half the cheese-pesto mixture into each bag.  Seal and shake the bag to coat the biscuit pieces.
Pour the biscuit pieces and cheese-pesto mixture into the pan, distributing evenly.  Bake 42-45 minutes, or until puffed and golden brown.  Run a knife around the edges of the pan to loosen.  Place a heatproof serving dish/plate upside down over the pan; turn the plate and pan over.  Remove the pan.  You can pull apart and serve hot with marinara sauce on the side,  or cool slightly and cut into wedges.
Sue’s suggestion: Try making this bread with different kinds of pesto (you can
purchase or make yourself)  or even vinaigrette dressing with added chopped fresh herbs and different cheeses:
Cilantro-walnut pesto with  Asiago and white cheddar cheese;
Greek vinaigrette with chopped dill and Feta cheese;
Parsley-tarragon-pistachio pesto with Swiss and Gruyere cheeses…
the possibilities are endless!
 Enjoy!
Pumpkin Chili
 
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Sweet and spicy chili with the flavors of Autumn to warm you on those cool fall gamedays!
Author:
Recipe type: Dinner, Tailgate, Party
Cuisine: American
Serves: 12
Ingredients
  • 2 lbs. ground beef (you can use ground turkey but I think the beef flavor stands up to the spices best)
  • 2 onions, diced
  • 2 cloves garlic, finely chopped
  • 2 28 oz. cans diced tomatoes, with juices
  • 1 15 oz. can pumpkin puree (not pumpkin pie mix)
  • 2 cans black beans, rinsed and drained
  • 2 cans kidney beans, rinsed and drained
  • 2 bottles chili sauce
  • ½ cup dark brown sugar (more if you like it sweeter)
  • 2 Tbsp. pumpkin pie spice
  • 2 Tbsp. chili powder
  • 1 tsp. salt, or more, to taste
  • ½ tsp. pepper, or more, to taste
Instructions
  1. In a large pan (use a dutch oven if you plan to simmer the chili on the stove) over medium high heat, brown the ground beef, onion and garlic; drain fat. If using a Crock Pot, cook the meat and onions and place them into the pot (otherwise add other ingredients to the meat mixture in the dutch oven). Stir in the tomatoes, pumpkin, black beans, kidney beans, chili sauce, brown sugar, pumpkin pie spice , chili powder, and salt and pepper.
  2. The chili is best if made the night before and then reheated in the Crock Pot the day you plan to serve it; start on high heat for two hours, then reduce to low heat for 3-4 hours.
  3. About two hours before serving , check the chili for taste and add additional pumpkin pie spice and chili powder if you’d like.
  4. The chili can be made quickly by adding all the ingredients to the meat, onion and garlic in the dutch oven; simmer it on the stove for an hour, stirring every few minutes. It’s still really tasty!
  5. If you want to make a meatless chili, you can add a couple of cans of white beans (rinsed and drained) in place of the ground beef; sauté the garlic and onion in a little olive oil until onions are soft, then add the other ingredients as instructed.
  6. Delicious topped with cheese / sour cream / chopped chives.
  7. Serve with Fritos, cornbread,or in a sourdough bread bowl. Enjoy!

Monday Comfort ~ Turkey Apple Grilled Cheese Sandwiches

Monday, Monday…back to work, school and schedules after the weekend…and with so many family members on different schedules, something comforting hits the spot for dinner.  Grilled cheese sandwiches are a no fail comfort food, and while the classic ooey gooey cheesey sandwich is always amazing, its versatility ensures that this meal never gets old.

In the Fall, you can use the fruits and spices that define the season to create wonderfully tasty (and slightly more nutritious) grilled cheese sandwiches.  Replace some of the cheese with caramelized apples or pears, add some turkey, ham, or chicken (saute your own or use deli meat when you need to save time), stir together a tasty spread, assemble and bake or cook in a sandwich press.  Here’s a yummy combo:
Turkey Apple Grilled Cheese
For two sandwiches:
1 apple, cored and thinly sliced (you can peel if you want; I leave the peel on for more flavor)
1/4 onion, thinly sliced 
1 Tbsp. Olive Oil
2 Tbsp. sweet butter
2 Tbsp. brown sugar
4 small turkey breast cutlets 
2 slices Colby Swiss Cheese
4 slices whole grain wheat bread
2 Tbsp. Mayonnaise
1 tsp. Dijon Mustard
Preheat the oven to 400F.  Spray a baking sheet with non-stick cooking spray.
Caramelize the apples: heat the oil and butter in a large pan over medium high heat.  Add the onion, reduce the heat to medium and saute for a minute or two, then add the apples.  Saute, stirring, until they soften a bit, then stir in the brown sugar and continue to cook until the apples are caramelized and soft but not falling apart.  (This only takes a few minutes.)
Drizzle a little olive oil over the turkey cutlets, and sprinkle with salt and pepper.  Heat another saute pan over medium high heat and saute the cutlets for 2-3 minutes on each side until just done (you’ll have to use your judgement based on the thickness of the cutlets).  Remove to a plate and set aside.  
Assemble the sandwiches: Mix together the mayonnaise and Dijon mustard.  Spread on one side of each piece of bread.  Layer the turkey, apples and cheese on two pieces of bread, top with the other pieces of bread.  Spread one outside of the bread with softened butter or margarine, place on the baking sheet buttered side down, and butter the remaining side of bread.  Place the sheet in the oven and bake 10 minutes.  Flip the sandwiches over and bake another 8-10 minutes, until nicely browned on both sides.
Remove from the oven and allow to set for a few minutes before cutting.  Serve and enjoy!  
You can get creative with these sandwiches by trying different meat, fruit and cheese combinations ~ ham, cheddar and pear, chicken, fresh thyme, havarti cheese and figs or fig butter/preserves…use flavored mustards or even the new mayonnaise varieties on the market. There are so many great seasonal products that are available in the fall; keep an eye out for things that will make delicious additions to your ultimate grilled cheese sandwiches.  Enjoy! 

Game Day Winning Brownies

Desserts are key to successful tailgate and football viewing parties…after all, a sweet treat makes a victory celebration that much more special ~ or a loss not so bad (there’s always next week!).  These winning brownies are a favorite in our home, and bringing these to a party will guarantee smiles.  Again, best made the night before so they can chill and the flavors can marry.  Bon appetit ~ and Roll Tide! 
Red Velvet Cheesecake Swirled Brownies
Brownie Mixture
4 oz. dark or bittersweet  chocolate, chopped
¾ cup sweet butter
2 cups granulated sugar
4 extra large eggs
1 ½ cups all-purpose flour
2 Tbsp. red food coloring
1 ½ tsp. baking powder
1 ½ tsp. pure vanilla extract
1/8 tsp. salt
Cream Cheese Mixture
8 oz. cream cheese, softened
4 Tbsp. (1/2 stick) sweet butter, softened
1 tsp. vanilla
½ cup sugar
2 extra large eggs
Preheat the oven to 350F.
Line the bottom and sides of a 9” x 13” pan with foil, leaving a couple of inches of foil overhanging the sides of the pan; spray lightly with cooking spray.  Make the brownie batter:
Melt the chocolate and butter on the stove over low heat, or melt in the microwave for 1 minute, then at 15-30 second intervals, stirring in between.  Whisk in the sugar, then add the eggs, whisking after the addition of each one until incorporated.  Stir in the flour, food coloring, baking powder, vanilla extract and salt.
Make the cream cheese mixture: with an electric hand mixer, blend the cream cheese and butter together until smooth.  Blend in the vanilla, sugar and eggs.  Set aside.
Pour 2/3 of the brownie mixture into the pan and spread evenly.  Carefully pour the cream cheese mixture over the brownie mixture and spread to the edges.  Drop the remaining brownie mixture  evenly over the cream cheese mixture and swirl with a butter knife for a marbled effect.


Bake for approximately 45 minutes, or until a toothpick inserted in the center of the brownie comes out with a few crumbs.  Since ovens can run hot or cold, start checking for doneness at 35 minutes.  Remove and cool completely on a wire rack.  Refrigerate until ready to cut into squares and serve.  Enjoy with family and friends!

Monday Comfort

It’s Labor Day…the traditional end to the summer and return to schedules, school, sports, scouts, and on and on.  There’s excitement in the air and anticipation for the fun a new school year brings ~ and maybe a little anxiety too, as we try to think about what to cook on busy nights when everyone is running in different directions.  Food that’s delicious, nutritious, easy to prepare, and comforting fits the bill.  Monday is comfort day on the blog, and comfort food doesn’t have to be hot…so even in the typical hot weather that comes with the end of summer here in Southern California, we can enjoy meals that make us feel good inside.

Pasta Salads are great meals for this time of year; they are best made in advance so ingredients can chill and flavors can meld.  This means cooking the pasta and other ingredients in the morning before it gets hot, always a relief.  Tortellini makes a hearty base for pasta salad.  Choose your favorite tortellini, add-ins, seasonings and dressing and you’re good to go.  Make a big batch and you’ve got enough to feed kids and their friends, or a second meal later in the week.  Here’s the combination we had last night:

Tortellini Salad

Southwestern Tortellini Salad

1 lb. Spinach Tortellini
1 shallot, minced
2 ears corn, kernels cut off
2 Tbsp. Olive Oil
2 Tbsp. Butter
Kosher Salt
Chipotle Chili powder
1 small can sliced olives
1 jar black bean and roasted corn salsa
1/2 cup shredded Mexican Cheese blend
Cooked Pork Carnitas, diced
1 beefsteak tomato, quartered and sliced
1/4 cup chives, thinly sliced
1/4 cup cilantro, chopped
Creamy Chipotle Ranch Dressing

Cook the pasta according to package directions, drain and place into a large bowl.  Heat the oil and butter in a large pan and saute the shallots and garlic over medium heat until translucent, about 3 minutes.  Add the corn, sprinkle with salt and a little Chipotle Chile Powder and saute, stirring occasionally, until it’s tender and roasted, around 10 minutes.  (If you;re short on time, use canned or frozen corn.)  Add to the pasta.  Stir in the rest of the ingredients and toss with the dressing, then refrigerate until ready to serve.   You may need to toss with additional dressing before serving as the pasta and other ingredients will absorb it as it sets.

Tortellini Salad Serving

You can imagine the possibilities ~ instead of pork carnitas you can use ground beef or turkey with taco seasoning; sub in Feta Cheese, sliced red onion, fresh dill, sliced chicken, cherry tomatoes, cucumber, garbanzo beans and Greek Dressing for a completely different dish; or chunks of fresh Mozzarella, salami, peppers and Italian Vinaigrette; or ground beef/turkey with cheddar, bacon, tomato, iceberg lettuce , caramelized onion and Thousand Island Dressing…you get the idea.

UPDATE: You can reduce the fat and calories and keep all the flavor if you use dressings from Bolthouse Farms.  They’ve got an amazing variety of delicious yogurt and Greek Yogurt  options that will fit whatever your ingredients are. (This post is not sponsored; I just truly love their products!)

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The great thing about pasta salads is that in using the ingredients that your family likes, you’ve got a complete meal that everyone is happy with.  And that’s a beautiful thing.

Happy Monday!

SueSignature

Tortellini Salad
 
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Tortellini Salad can take on whatever flavor profile you'd like - Southwestern, Greek, All-American, Italian...throw in the meats, cheese, vegetables and dressing that suits your fancy!
Author:
Recipe type: Dinner, Salads, Main DIsh
Serves: 6-8 servings
Ingredients
  • For Southwestern Tortellini Salad:
  • 1 lb. Spinach Tortellini
  • 1 shallot, minced
  • 2 ears corn, kernels cut off
  • 2 Tbsp. Olive Oil
  • 2 Tbsp. Butter
  • Kosher Salt
  • Chipotle Chili powder
  • 1 small can sliced olives
  • 1 jar black bean and roasted corn salsa
  • ½ cup shredded Mexican Cheese blend
  • 1 lb.Cooked Pork Carnitas, diced, OR
  • 1 lb. ground beef or turkey, cooked and tossed with a packet of Taco Seasoning
  • 1 beefsteak tomato, quartered and sliced
  • ¼ cup chives, thinly sliced
  • ¼ cup cilantro, chopped
  • Creamy Chipotle Ranch Dressing
Instructions
  1. Cook the pasta according to package directions, drain and place into a large bowl.
  2. Heat the oil and butter in a large pan and saute the shallots and garlic over medium heat until translucent, about 3 minutes. If you're using ground beef or turkey, add the meat to the pan and cook through, then toss with a packet of Taco Seasoning.
  3. Add the corn, sprinkle with salt and a little Chipotle Chile Powder and saute, stirring occasionally, until it's tender and roasted, around 10 minutes. (If you're short on time, use canned or frozen corn.) Add to the pasta.
  4. Stir in the rest of the ingredients and toss with the dressing, then refrigerate until ready to serve. You may need to toss with additional dressing before serving as the pasta and other ingredients will absorb it as it sets.

 

It’s Gameday!

Get out your fan gear, college gameday is here!  The excitement of the collegiate football season is something that so many people ~ myself included ~ anticipate as one of the best things about fall.  No matter who you root for, or even if you’re not into sports, there’s no argument that food is central to every game watching party, whether you’re in front of the TV or tailgating at the stadium.

As an ode to football fare, every Friday on my blog will treat you to a gameday recipe that is sure to please. For the first weekend, a super-easy appetizer that everyone will love: Loaded Baked Potato Dip.  Yum!

For best flavor, make this the night before ~ or at least a few hours in advance ~ so the flavors can blend.
1 -16 oz. container sour cream
1/2 cup mayonnaise
1 package powdered Ranch Dressing mix
1 cup shredded cheese; I like finely shredded cheddar but bleu cheese would be great too (plus more for garnish)
1/4 cup finely sliced chives (plus more for garnish)
1/4 cup bacon pieces (plus more for garnish)

Mix the sour cream and mayonnaise until smooth and add the dressing mix.  Mix again, then add the cheese, chives and bacon.  Cover and refrigerate until you’re ready to serve.  Garnish with a sprinkling of cheese, chives and bacon over the top.  Put it in  big basket with your favorite potato chips and/or veggies.

**You can add whatever you like on baked potatoes into this dip.  Try it with baked potato wedges/slices, french fries, or even hash browns.

Bring this to a party for guaranteed extra points!  Happy gameday!