Mini Bundt Pan Pumpkin Bread

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Now that its Fall and very close to Thanksgiving I am very much inspired by this time of year .My imagination always go through the roof.So in this post it may not be so creative but it shows I love pumpkin .I always love to bake I am very passionate about it.

I have been waiting forever to use my mini bundt pan.I finally came around  to it and I made this lovely and great tasting pumpkin bread in mini bundt pans .They are moist and a bit sticky so I hope they’ll stick to your ribs.I made these  with my homemade pureed pumpkin and I also  used my homemade pumpkin pie spice .What a difference homemade makes its so much better.It didn’t use any butter I used oil instead to make them moist. They are great for breakfast along side some coffee or tea .So I hope you enjoy!!!

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Ingredients:

2 cups flour

1 cup light brown sugar

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 tsp vanilla

1 cup pumpkin puree

2 eggs at room temp.

1/2 cup milk

1/4 cup oil

 

Directions:

1. Preheat oven to 350 degrees

2.Grease and flour the mini bundt pans.

3.In medium or large bowl,add dry ingredients and whisk together ,set aside.

4.In another medium or large bowl ,put the wet ingredients together and mix with a whisk or hand mixer .Make sure not to over mix.

5.Add the dry ingredients to pumpkin mixture and mix with a spatula or whisk until thoroughly mixed.Make sure not to over mix.

6.Fill the mini bundt pans with the batter (only 1/3 full).

7.Place pan into oven and bake for 25-30 minutes or until a toothpick comes out clean.

8.Take mini breads out of the oven and let it cook for 10 minutes in pan.

9.Now invert them onto a baking rack and let cool for another 25-30 minutes.

10.While they are cooling you can make the glaze.

Pumpkin Spice Glaze Ingredients and Directions:

1/2 cup powdered sugar

1-1/2 tbsps milk

1/4 tsp pumpkin spice

Directions:

11.In a small bowl mix all of the ingredients thoroughly and set aside.

When mini bread is cool use a butter knife or a spatula  to spread the glaze on top and let drip  dry. Decorate them with any sprinkles and jimmies you may have.

12.Transfer to serving dish and enjoy!!

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White Bean Chicken Chili

Here is a all time soup to warm your heart with each sip.It’s tasty and slightly spicy on the pallet.This soup is called “White Bean Chicken Chili.My inspiration for the soup was a sandwich oddly enough.I have had a chicken sandwich that was slathered with a white bean mayo and topped with bed tomatoes.When I first saw it I thought it looked gross but when I tasted it I was like Oh wow this could work.I didn’t think then I would put a twist to it Ta Dow here it is. For some time I wanted to make a white bean soup ,chili or chowder. This chili is the bomb and  tastes excellent that’s just my opinion.I’d like for you to let me know how you like it.

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Ingredients:

1 chicken breast-cooked & diced

1 tbsp olive oil

1/2 medium onion-chopped

2 medium garlic cloves-minced

1 medium jalapeno pepper-minced

1 small serrano pepper-minced

1/4 cup diced tomatoes

2 cups chicken broth

1 can canellini beans or any white beans of your choice -Drained

1 tsp cumin

1/2 tsp dried or fresh cilantro or parsley

1/2 tsp dried or fresh thyme

1 tsp dried or fresh oregano

1 tsp salt

1/4 tsp black pepper

1/8 cayenne pepper

Directions:

1.In a saute skillet heat  olive oil over medium high heat.

2.  Add onions, garlic and jalapeno and saute for about or  until softened.

3 .Add in  cumin,  oregano and thyme . 

4. Add in the tomatoes to onion,garlic and spice mixture . Add  in the chicken and corn and stir.

5. Add in the chicken broth and stir in  the beans. Reduce the heat and cover.Let simmer for 10-15 minutes.

6.Add in the Goya Sazon ,cayenne powder ,salt and pepper. Now stir and place the cover back on .Turn up the heat and cook for 5-10 minutes.

7. Transfer to  a nice bowl and serve with cornbread,baked tortillas or in a bread bowl.

Top with cheese of your choice and I hope you enjoy this autumn delight!!!!

Chipotle Cranberry Glazed Chicken

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Thanksgiving is next week and I  wanted to come up with interesting things to cook.This lady at the bus stop gave an idea “She said why don’t I use cranberry sauce to glaze chicken and I thought how  would I work the flavor combinations with that type of sauce.So I played around  with the ingredients and browsed around the internet a little light bulb went off .I have found what I have been looking for.So today I made the chicken and it was awesomely delicious.

The cranberry sauce glaze is easy to make because all you need is a can of jellied cranberry sauce and some orange juice ,orange zest sugar, and some spices.It’s not that sweet and if you reduce all of the ingredients to a thick sauce it almost resembles Ketchup.I think you will like this because I did and I was surprised what you can with a can of cranberry sauce.I have to thank that lady for suggesting this idea.

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Ingredients:

1 lb of chicken thighs,breast,wings or any pieces of your choice

1-1/3 cup canned jellied cranberry sauce

1/2 cup orange juice

2-1/2 tbsps light brown sugar

1 tbsp butter

1/2 tsp red wine vinegar

2 tsps orange zest

1/2 tsp Baharat or Pumpkin seasoning

1/2 tsp chipotle powder or smoked paprika with cayenne powder

Salt and Pepper

 

Directions:

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1. Set oven to 400 degrees.

2.Place chicken  on a foil lined sheet pan .

3.Rub olive oil all over chicken.

4.Sprinkle salt and pepper evenly all over chicken.

5. Place chicken into oven and bake for 45-50 minutes or until golden brown.

For The Glaze:

1. In a medium sauce pan add  the cranberry sauce ,orange juice ,sugar butter,vinegar and spices.Whisk until smooth over medium heat.

2.Cook cranberry mixture until thick like ketchup (About 8-10 minutes).Whisk continually to prevent burning.

3.When the chicken is done.Take a pastry brush or spoon evenly spread the glaze all over the chicken and place it back into the oven for 5 minutes.Repeat the procedure and bake for 5 more minutes.

4.Take chicken out oven and transfer to a serving dish and Enjoy!!!

Happy Thanksgiving!!!

 

 

 

 

Stuffed Turkey Meatballs

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Here is a delicious meatball appetizers to serve at your holiday parties .These meatballs are so flavorful and moist you’ll be coming back for seconds and thirds.They are made with ground turkey,stuffing mix and best of all dried cranberries.The cranberries add a tarty sweetness that stands out in the meatballs.These one bite appetizers are my favorite because just pick it up and enjoy it without all of the guilt because they are healthy.Great for vegetarians whole still eat chicken and turkey .You can use other types of ground meats such as pork,chicken or beef if you like and change up the spices and herbs to suit your tastes.I think your going to like these because they Nicole approved and I wouldn’t lie to you .So please give this recipe a try and let me know what you think!!!

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Ingredients:

1 Lb Ground Turkey

1 tbsp olive oil

1 tbsp butter-for pan

1 tab

1 cup stuffing cubes-moistened with 2 tbsps of water

1/4 cup dried cranberries

1/2 small onion finely diced

2 garlic cloves finely minced

1 egg

1 tsp ground sage

1 tsp poultry seasoning

salt and pepper to taste

 

Directions:

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1. Preheat oven to 375 degrees

2.Turn stove onto medium high heat.Put butter into pan.

3.Put onions and garlic into pan  for 3-6 minutes until translucent.

4.Remove onions and garlic from pan .Set Aside.

5.In a medium or large bowl add all of ingredients and stir with a spatula until completely mixed.

6.With a small ice cream scoop or spoon and drop the meatballs on a foil lined sheet pan.

7.Place meatball into oven and bake for 15-20 minutes.

8.Remove from oven and transfer meatballs to a serving dish.

9.Drizzle gravy over meatballs and serve and Enjoy!!!

 

 

 

 

Shake N Bake Style Chicken Drumsticks

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Shake N Bake- Wow those few words just brings me back to my childhood.My mother would make shake n bake chicken and I was always excited.I love retro foods from my childhood like in the 70’s I guess I told my age.Well lets get to 2013.Whenever I go to the supermarket I always see the shake n bake mix and I always look at the back of the box at the ingredients.I have always wanted to make my own mix and now I finally did.Today I made drumsticks and coated them with my version of shake n’ bake bread crumb mix.Man they were oh so tasty . This recipe is easy to make and your kids would have fun too.I can’t  wait til you try this recipe please let me know when you do.

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Ingredients:

1 lb chicken drumsticks or any selection

Water

Shake N Bake mix

Ziploc Bag

Directions:

1.Preheat oven to 400 degrees.

2.Pour shake n bake mixture into the ziploc bag.

3. Take the drumsticks and dip them into the water.

4.Place the drumsticks into the bread crumb mixture.

5. Shake bag until chicken is thoroughly coated.

6.Place the chicken onto a foiled or parchment lined pan.

7.Bake for 50-60 minutes.

8.Transfer to a serving dish and you can have this as an easy Christmas main dish.Serve with salad,rice or potatoes.

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Spicy Corn and Tomato Salad

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Here is a simple corn and tomato salad it makes for nice summer side to have along with your hot dog or cheese burger.I love summer because it allows you to eat light and healthy .This is why I started June with this salad it is really good .It covered with a sweetened  balsamic vinaigrette.The side dish is easy to put together in no time and its great for BBQs,Picnics or a quick salad just for you .I hope you like it.

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Ingredients:

1/2 cup grape tomatoes-cut in half

2 cups frozen corn kernels-thawed and sauteed

3 Tbsps purple diced onions

Dressing:

1-1/2 Tbsps balsamic vinegar

2 Tbsps olive oil

1/2 tsp Italian seasoning

1/4 tsp chili powder

1/8 tsp cayenne powder

1/2 tsp sugar

Directions

1.Place balsamic vinegar,olive oil, Italian seasoning,chili powder,cayenne powder salt and pepper in a bowl.Now mix all ingredients and set aside

2.Stir gently to combine. Set aside.Heat olive oil in a skillet over medium high heat.

3. Now add  frozen corn kernels and saute until corn is tender.Now transfer cooked corn into a small bowl and let cool.

4. Cut tomatoes in half and place them into a bowl.Add  the corn ,onions and stir with the tomatoes.

5.Pour the dressing over the tomato mixture and stir with a spoon.

6.Cover with plastic wrap or foil and place into the refrigerator and let the mingle until your ready to eat.

 

You can serve this for lunch,dinner or as a little snack.Make it for a picnic,bbq or just at home as a side dish.

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Spinach Watermelon Blueberry Salad

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I love salads especially during the summer when days are hot.Here is a healthy salad that is good for vegans and vegetarians.I first served this salad at a party I threw.It was a hit I have always wanted to post this cause it’s a good tasting salad for everyone.The Watermelon and Blueberries make this salad go up another notch really tasty.I am sharing this recipe because its a season of Watermelon and Blueberries too.This dish is great for picnics,barbecues and for the summertime holidays.Kids would even like it so they can help make it .Its quick and  easy to make takes less than 30 minutes.Please try this salad and let me know what you think.I hope you enjoy it.

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Ingredients:

2 cups baby spinach

1/2 cup cubed watermelon

1/4 cup blueberries

2 tbsps sliced red onions

Handful of pecans chopped

2 tbsps crumbled feta cheese

 

Directions:

1. In a large bowl place the spinach and watermelon.

2.Now add in the rest of the ingredients.

3.Pour the dressing over the salad and serve.(I didn’t put the dressing on it will be in another post.

Very Lemony Blueberry Muffins

When it comes to blueberries I have a fond memories of picking wild ones they were so tasty I fell in love with them.Blueberries  are one of my favorite fruit .  Nice and light and slightly bittersweet yummy fruit. They  are fun to eat by themselves or you can add them to something.I was thinking maybe I’ll add them to scones or oatmeal but I was a little indecisive so a little bright light bulb came on and I thought I’ll make some muffins not just any ole’ muffin but some thing special.I wanted a little zing to my muffins and I decided to add lemon juice,lemon zest and lemon yogurt to my muffins for a extra surprise.I’ll tell you while making them the batter smelled awesome.  These muffins are easy to make and great for breakfast you can have with your morning coffee or evening tea.Please let me know what you think of these awesome muffins!!!

This batter will make 6 standard size muffins!!!

Ingredients:

1 cup blueberries

1-1/2 cups all-purpose flour

2 tbsps flour-For blueberries

3/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp salt

1/2 cup buttermilk

1 cup lemon yogurt

1 tbsp lemon juice

2 tsps lemon zest

2 eggs-room temperature

1/3 cup melted butter or oil

1 tsp vanilla extract

1. Preheat the oven to 375 degrees.

2.In a medium bowl mix flour,sugar,baking powder,baking soda and cinnamon.

3.In another bowl or measuring cup whisk together all of the wet ingredients.

4.Pour the wet mixture into the flour mixture and stir thoroughly until combined (make sure not to over mix).

5.Now sprinkle the flour over the blueberries and stir with a spoon until thoroughly coated.

6.Pour the blueberries into batter and fold gently with a spatula.

7. Scoop or spoon batter into the lined muffin pan .

8.Place into the oven and bake for 20-25 minutes or until a toothpick comes out clean.

9.Put the muffin on a cooling and let cool for 5-7 minutes before serving.

10.Transfer to a cake plate or serving dish .

Now Enjoy!!!

Pepper Steak Over Rice

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Have you ever had a favorite place you would often go to eat .You would order the same  pizza,sub or chinese food.It wasn’t that the other food was gross or anything its because what you always ordered they did it right.It you in the right spot.Well I have had experiences like that .There was this one place in my old neighborhood ah man they had the best pepper steak.I would go there every Friday and make an order to go-”yummy”.So todays dish is “Pepper Steak Over Rice” I just wanted to bring back old times .I can’t repeat the taste but I sure could relive a memory.This recipe is not a traditional Chinese pepper steak but its in the style of it .  I thrown in some Chinese five spice powder to give it a different element.I also added Ginger and Fresno peppers for a lil’ bite.

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Ingredients:

1lb flank,sirloin or top round steak- cut thinly against the grain

1/2 of small onion-sliced

2 small garlic cloves -minced

1/2 of orange,red and yellow bell peppers- sliced

1 small hot pepper -deseeded,ribs removed and thinly sliced

2 tbsps green onion-chopped

1 slice of ginger-minced

1/2 cup beef broth

2-1/2 tbsps soy sauce

1 tbsp oil

2 tbsps corn

1 tsp paprika

1/4 tsp five spice powder

Salt and Pepper to taste

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Directions:

1.Heat  oil in a skillet or wok over medium heat.Add in the beef and cook until brown for 2-4 minutes.Remove from wok.

2.Now add the peppers,hot peppers,onions and saute’  for 3 minutes.Add in the garlic and stir with the other vegetables for another 2 mins.

3.Add the beef , ginger and paprika back to the pepper onion mixture .Stir until tender but a little  Al Dente’.

4.In a small bowl add beef broth,soy sauce, cornstarch and mix until combined.Now over pour the beef and veggies .Stir until broth has thickened.Add the five spice powder to the pepper steak and stir.

4.Now you can plate and serve this with a salad or any side dish.

Please Enjoy!!!

Red Chili Lime Shrimp Kebabs

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Summer will be here soon and people will be bringing their summer appetites to barbecues and summer parties .I have a simple and quick shrimp appetizer you can serve to your guests.I will give this a 2 thumbs up because it tastes good and these flavors that are in the marinade melds together like a hand to glove or two peas in its pod.If  you are a shrimp lover then you should try this recipe .I got this idea for red chili shrimp from a conversation this lady told me she love to use lime on shrimp with some hot spices.I thought about  it awhile and I wanted to make a version that was my very own it actually came out tasty.Thanks for the idea.My version has Fresno chili pepper,chili powder,cayenne powder and some other spices in it. serve this at your at your summer party or get together .

 

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Ingredients:

1 lb Medium or Large Shrimp-I used 13 shrimp

3 tbsps canola,vegetable or olive oil

1-2 tbsp lime juice

1/4 tsp smoked paprika

1/4 tsp chili powder

1/8 tsp cayenne powder

1 Fresno pepper

1/4 tsp salt

1/4 tsp dried minced garlic

1/4 tsp garlic powder

1/2 tsp  dried parsley

Wooden bamboo skewers

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Directions:

1.Preheat oven to 350 degrees and line a sheet pan with aluminum foil.

2.Place all ingredients in small food processor and puree into paste.

3.Pour marinade into a zip lock bag and add the shrimp .Shake until all of the shrimp is covered.

4.Place the bag into the refrigerator and marinate for 1- 2 hours or overnight for maximum flavor.While shrimp is marinating soak bamboo skewers in warm water for 20-30 minutes.**Soaking the skewers preventing from burning while cooking.

5.Remove shrimp from marinade and  thread the shrimp onto the skewers.

6. Place shrimp kebabs into the oven and cook for 7-8 minutes or until shrimp is pink.

7. Remove from oven and transfer to a serving plate.

This can be served with rice,vegetables or potatoes.

Please Enjoy!!