I Love Fall and Pumpkin Ice Cream...

I love fall; the crisp in the air, the early nightfall, cuddling up in a warm sweater and most importantly, I can again find my favorite pumpkin ice cream on the shelves.  One of my favorite desserts is warm ginger cake with pumpkin ice cream and whipped cream.  Mike & I had it several years ago at Chow's restaurant and I was instantly obsessed...I started looking for a recipe that I could work with to replicate the flavor.  I found this one and it's actually a recipe that I have not had to modify!  I highly suggest serving this warm with a big scoop of pumpkin ice cream and a dollop of fresh whipped cream; you will seriously feel like you've died and gone to heaven...

Fresh Ginger Cake 

From Epicurious, November 1999

by David Lebovitz

Serves 10-12 4 ounces fresh ginger 1 cup mild molasses 1 cup sugar 1 cup vegetable oil, preferably peanut 2 1/2 cups flour 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1 cup water 2 teaspoons baking soda 2 eggs, at room temperature Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper. Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper. Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger. Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking. Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

The Spicy Taste of Victory

I actually won something!!  At the last minute, I decided to enter our pool club's Chili Cookoff - well, it was actually the day before.  Someone had to drop out, so I took that spot.  Sadly, I didn't look at the day's soccer schedule and was strapped for time...So after our last game, I rushed to our grocery store to pick up all the ingredients, simmered it for about an hour and then headed over to our pool.  Two hours later, I was victorious!  Totally worth the scramble...I even bugged my husband at the firehouse to share my exciting news!

So, I'm not that "carry a recipe to my deathbed" kind of gal - which means that yes, I am sharing it with my friends! This recipe is a combination of different recipes I have tried over the years and includes my hands down favorite chili starter.  I've done the whole make from scratch thing and honestly, this starter is way better and much easier, as well as not salty - a lot of chili seasonings just leave me feeling puffy and miserable.  

Please let me know how you like it - hopefully it will be a big hit in your households!  My family has already asked me to make it 3 times in less than two weeks...

My Family's Favorite Chili
(serves 6-8)

1lb italian sausage

1lb extra lean ground beef

1 yellow onion, finely chopped

1T minced garlic

1 jar Tabasco chili starter - spicy

1 jar Tabasco chili starter - mild

1 can of V8 spicy hot juice (the soda can size)

1 can diced green chilis

2 cans red kidney beans, rinsed and drained

Combine both meats in a skillet and brown, so that there is no more pink showing.  While meat is browning, heat approximately 2T of olive oil and saute onion and garlic, until onion is a little soft.  Once meat is completely browned, drain any liquid and then add to pot with onions and garlic and mix.  Pour in both jars of chili starter and juice, then fill one jar with water and add to pot - if you like chili a little more saucy, then add one more jar of water.  Add chilis and kidney beans; mix thoroughly and simmer for approximately 1 hour.

It's a Keeper...Honey Parmesan Pork Roast

As I have blathered on about before, I LOVE my crock pot! As a working mom who has an equally busy husband & kids, my crock pot is my meal lifesaver - you can throw a whole bunch of stuff in the pot and voila, meal time!

I found this roast recipe from Six Sisters Stuff on Pinterest and have been dying to try it on my family; as with many of the recipes on here, I slightly modified it a bit. I told my friends I would repost it here if it was a keeper and my jury of three unanimously voted that it was awesome! I served it with two of my other tried & true favorites, yukon gold garlic mashed potatoes and roasted brussel sprouts, which I am also posting for your dinner time pleasure...

Honey Parmesan Pork Roast - serves 6
(recipe adapted from sixsistersstuff.blogspot.com)

4 lb boneless pork shoulder roast
2/3 cup grated Paremesan cheese
3/4 cup honey
3T tamari soy sauce or Bragg's liquid aminos
2T dried basil
2T minced garlic
1t fresh ground red pepper
1T olive oil
2T cornstarch
1/4 c cold water

Spray crock pot with Pam; place roast fat side down in crock pot. In small mixing bowl, combine cheese, honey, soy sauce, basil, garlic, pepper and oil until smooth (will be a paste consistency); pour over the pork. Cover and cook on low for 7-8 hours.

Remove meat from pot and place on a platter; keep warm. Skim fat from juice; transfer juice & drippings to a saucepan and bring to a boil. Combine cornstarch & water until smooth. Gradually stir into saucepan with juices and continue stirring until gravy thickens and comes to a boil. Slice roast and serve with gravy.

Roasted Brussel Sprouts

2 lbs brussel sprouts, rinsed
1/4 cup olive oil
1t garlic powder
1 1/2t sea salt
1t pepper

Preheat oven to 400. Trim stems off and halve sprouts. Place sprouts in a glass bowl and combine oil, garlic powder, sea salt and pepper with sprouts until coated. Spread sprouts on cookie sheet and if desired, sprinkle more salt & pepper over the sprouts. Put in oven for 15 minutes or until leaves become slightly crispy. Serve immediately.

Yukon Gold Mashed Potatoes

6 yukon gold potatoes, rinsed and cubed
4 whole peeled garlic cloves
3T butter
1/2 c cream cheese
1/2 c sour cream
salt & pepper

Preheat oven to 400. Boil potatoes and garlic until potatoes are soft. Drain and return potatoes & garlic back to pot and add butter, cream cheese and sour cream. Mash mixture to desired consistency and season to taste with salt & pepper. Transfer to 8x8 dish and spread evenly. Place in oven uncovered for approximately 15 minutes to set and allow a slight crust to form. Please note: if you don't want a crust, loosely cover with foil and still bake for approximately 15 minutes to set.

Comfort Food Recipe #4 - Creamy Chicken and Dumplings

I love winter and comfort food. The cold weather is the time I enjoy making stews, roasts and chicken & dumplings; needless to say, my crock pot gets a workout! Chicken and dumplings are a hands down family favorite. Here is my recipe and I hope you all enjoy it!

Creamy Crock Pot Chicken and Dumplings

4-6 chicken breasts
1 T garlic powder
1 tsp fresh ground black pepper
1 large onion, finely chopped
1 can diced white potatoes, drained
2 cans condensed cream of chicken soup
2 cups chicken broth*
2 cups frozen peas & carrots
1 package refrigerated biscuit dough, each biscuit cut into quarters


Rinse chicken breasts and place at the bottom of the crockpot and season breasts with garlic powder and pepper. Add onions and potatoes, both cans of chicken soup and chicken broth. Cook on Low for 8 hours. Once cooking is completed, shred chicken with two forks in the crockpot, then stir in the frozen peas and carrots.
*If you like your chicken mixture more like a soup, you can add more chicken broth at this time, to taste. Top with biscuits and cook approximately ½ hour or until biscuits are no longer doughy.

Enchilada Casserole

One night when I didn't feel like cooking, I went to one of my favorite grocery stores, Lunardi's, for inspiration (AKA a ready-made meal). Of course, I scored! In the deli, they had enchilada casserole - I bought a pound for a ridiculously high price, but it was worth it! It was like a deconstructed enchilada, with fresh onions, yummy red sauce and oh so creamy cheese...My name is Bridgit and I'm addicted to Lunardi's Enchilada Casserole. Unfortunately, the staff broke it to me gently that they do not make it very often. As they saw the tears well up in my eyes, they offered to share the recipe with me. Come to find out, there was no miracle to the ingredients, but they did use the roasted chicken sold in the deli. So, using a little of their recipe with my twist on the ingredients, I made a quick enchilada casserole. Of course, the true taste test results would come from my 3 very picky judges - luckily, it was a big hit! I have the pictures to prove it...


Quick Enchilada Casserole
(serves 4)

4 cups cooked chicken, diced (I use roasted chicken)
1 medium yellow onion, chopped
1 can Campbell's nacho cheese soup
1 can diced green chilies
1 tsp chili powder
1 small can red enchilada sauce
8 small corn tortillas
1 cup each cheddar & monterey jack cheese
1 cup green onions, chopped
1 small can sliced olives, drained
1 cup seeded & diced tomato
1 avocado, pitted & sliced
sour cream

Preheat oven to 350º. In mixing bowl, combine chicken, soup, chilies, chili powder and 1/4 cup enchilada sauce and mix thoroughly. Coat the bottom of an 8x8 pan with enchilada sauce, then lay down 4 corn tortillas. Spoon additional sauce over the tortillas. Spread the chicken mixture evenly over the tortillas. Layer the remaining tortillas over the chicken mixture and pour remaining enchilada sauce on top. Cover the sauce with the cheese. Loosely cover the casserole with foil and put in oven for 30 minutes. Remove foil and cook for additional 10 minutes, or until cheese is slightly golden. After removing from oven, top with green onions and olives. When serving, garnish with tomato, avocado and a dollop of sour cream.

Seafood Salad

So we're about a month away from our pool club opening for the summer season. During the summer, we're at the pool almost every day, all day and we take easy meals to snack on that everyone can enjoy. One of my favorite items to make is seafood salad. I used to buy it at the grocery store, but a price of $5/lb. was ridiculous! So, I figured out a recipe on my own and my family likes it just as much as the store bought version. I serve it with crackers, on green salad or as a sandwich - it makes a great alternative to tuna. Enjoy!


Seafood Salad

1 12 oz package imitation crab, flake style
3 stalks celery, finely chopped
3 bunches green onion, finely chopped
1 tsp lemon juice
½ c mayonnaise
Pepper

Shred the imitation crab with two forks or your hands, so that the crab is no longer in big chunks. Add celery, onion, lemon juice and mayonnaise; mix thoroughly with a fork*. season with pepper to taste and serve immediately.

*If you would like the salad creamier, add mayonnaise in teaspoon increments until desired consistency reached.

Mikey's Fish Tacos

What do you get with Mike's trip to Costco and a love of Mexican food? Mikey's Fresh Fish Tacos! These are the best, because the fish is baked not fried. My close friends and family know that I detest cooking fried foods - I hate the grease and smell! The key to the crispiness of the meat is the panko bread crumbs, which are in your neighborhood grocery store...

Mikey's Fish Tacos (feeds 4)

2 cups panko bread crumbs
1/4 tsp Old Bay Seasoning
1/2 tsp each fresh ground pepper, dried parsley flakes, chili powder and garlic powder
2 lbs. fresh rock cod, sliced into 1" wide strips
1 egg
1/4 c milk
flour or corn tortillas, soft taco size

Preheat oven to 350º; line a jelly roll or roasting pan with foil and lightly spray with Pam. In a flat dish, Mix bread crumbs with seasonings and set aside. Beat egg and milk; dip each strip into the mixture and then coat the fish in the bread crumbs. Lie strip flat on pan; repeat process until all strips are coated. Bake until fish is golden brown, approximately 20 minutes. Wrap tortillas in foil and during last 5 minutes, place tortillas in oven to warm. Serve fish and tortillas immediately with favorite taco ingredients, such as:

lettuce
cilantro
chopped fresh onions
chopped fresh jalapeños, seeded
cheese
sour cream
avocados/guacamole
tomatoes
salsa or hot sauce