Pumpkin Pound Cake

So as many of you know, I am able to participate in a weekly, "family dinner" with my sister and her fam. I am beyond blessed to have not only a kick ass family, but have some of them right around the corner.
Anyways....each week we tag team dinner/dessert and this week I am in charge of dessert. I was feeling less than inspired and quite defeated by prices of baking supplies. Knowing I had all ingredients for my great grandmothers divine sour cream pound cake, I took the easy road. This morning I woke up with the question, "can I make her infamous pound cake into a pumpkin pound cake?". If you google a recipe for such, you get a laundry list of ingredients, some of which you don't tend to keep around. After brainstorming with my momma, we decided this was a doable experiment.
Into the kitchen I went!
Well, hot damn, this pumpkin pound cake is perfection. I intend to top it with cinnamon whipped cream.


Ingredients:

3 cups all purpose flour
3 cups granulated sugar
1 cup sour cream
1 cup canned pumpkin(NOT pumpkin pie)
2 sticks softened butter
4 eggs
1/4 tsp baking soda
1 Tbs cinnamon
1 1/2 tsp vanilla

Preheat oven to 350. In large mixing bowl, combine butter and sugar with hand or standing mixer. Add eggs one at a time. In 2 separate bowls, combine sour cream and pumpkin in one, and flour/baking soda/cinnamon in another.
Alternating flour/soda and sour cream/pumpkin mixture mix into butter mixture, starting and ending with flour.  Stir in vanilla.
Spray and flour bundt pan. Pour in pound cake batter evenly.
Bake @350 for 1 hr 15 minutes. Check your cake @1hr by testing with tooth pick. Every oven will of course vary.
Allow to cool for 30 minutes before removing for pan.
Recommend serving with fresh whipped cream!
Picture to come tonight....after we chow down. :)

Sugar Free Pumpkin Spice Creamer

It's that time of year! The time we pull out our hoodies and cozy up with a warm cup of coffee. Oh right and also the time of year where you see pumpkin spice EVERYTHING! That being said, I too love a little spice in my life, but I don't enjoy all the added sugars both natural and substitutes. I created my own pumpkin spice creamer, and while it isn't Starbucks, it certainly gives your coffee that spicy hint of fall.


Ingredients:

1 pint coconut creamer
1/4 cup pumpkin puree
1/2 tsp pumpkin pie spice


In food processor or blender combine creamer, puree, and spice. Return creamer back to it's original container.
Add to your morning cup of joe and enjoy!


Tips:

- make your own pumpkin pie spice! (as seen in my pic, you probably have all those spices lying around anyways)
- the added beauty of sugar free coconut creamer is that it isn't dairy, therefore it can fit into a dairy free diet and also has a longer shelf life

Kick Ass Stir Fry

Ya'll,  I hate to brag, but I have perfected the stir fry. You're welcome. It's SO easy you can make it on a week night in 30 minutes! Be sure to read all of this as I will share my BEST tip yet!


Ingredients:

1 skirt steak OR 1 chicken breast, thinly sliced
1 bag OR 1 head of broccoli, chopped
1/4 cup soy sauce, plus 3-4 Tbs
3 Tbs corn starch
1/4 cup chicken stock
1 Tbs honey
1/2 Tsp red pepper flake(or more depending on how much heat you want)
1 Tbs freshly grated ginger
2-3 garlic cloves, minced
1 cup rice, cooked according to package directions

Along with 3-4 Tbs soy sauce, and 1 Tbs corn starch place meat in ziploc bag and toss to coat.
Then go ahead and get rice on and cooking, rice usually takes 30 minutes. In a bowl combine remaining soy sauce, corn starch, stock, honey, ginger, garlic, red pepper, and honey. Set aside.
Preheat large skillet to medium heat, add 2-3 Tbs olive oil and add meat. As I have said before, get good color on your meat. Allow to cook 4-5 minutes and remove from pan.
In same pan, add enough water to cover bottom of pan. Add broccoli and cover. Allow to cook only 2-3 minutes, enough for broccoli to steam.
Remove cover and add your "sauce" along with cooked meat.
Continue to cook until sauce thickens.
Serve on top of rice. Makes 2 dinner servings with leftovers.



Tip:
- YAY you kept reading! This is the best tip ever. Don't thaw your meat! When you are ready to cook, pull your meat straight out of the freezer and slice it frozen. Never has slicing meat been easier AND you can get super thin slices which is what makes stir fry so DAMN good. YOU ARE WELCOME. I can guarantee your mind is blown. Don't worry, this was life changing for me too. :)

Super Easy Chili

Finally made my way to Atlanta to see Steph's new place! We had a blast and finished up our weekend where we belong together.....in the kitchen. It was a crisp fall day and we decided to make chili. Not having a recipe on hand, we concocted our own and I gotta say it was dammmmn good! I highly recommend you give it a shot.

Ingredients:

1 lb ground beef(could totally use chicken, turkey, etc)
1 large onion, diced
4-5 cloves garlic, minced
1 Tbs cumin
1 Tbs chili powder
2 cans chili beans
1 can light kidney beans, drained and rinsed
1 large can diced tomatoes
1 can rotel tomatoes, your choice of type

Heat dutch oven OR large pot to medium heat. Add ground beef and cook until caramelized/good brown color. Pour off most grease from beef, return to heat. Add onion and garlic. Cook until onion is transparent. Add spices. Cook another 2-3 minutes.
Pour in remaining ingredients. (beans and tomatoes) Bring to boil, reduce heat to a simmer. Cover and allow to cook for 1 hr. (or more if you wish!)

Serve with cheese, sour cream, and chips!
Sorry no pic. Steph and I were way to excited to eat. But you all know what chili looks like. :)

Tips:

- Feel free to make this in the crock pot. If you do, be sure to still cook your meat ahead of time then add to pot.
-There is FLAVOR in the brown. Be sure to get color on your ground beef. Nobody likes grey meat!
- Bean choice is up to you! You can use regular kidney beans, pinto, black, possibilites are endless. I will say the chili beans add great flavor. (they are simply seasoned pintos)
- I recommend you don't cheat with the garlic. There really is no replacement for the fresh stuff!

Summer Pasta Salad

Tired of overpaying for take out each day for lunch? This is a super quick and easy pasta salad to leave you feeling satisfied both in your wallet and from hunger! Make it on a Sunday evening and you are set for lunch the entire week. 

1 ½ cup orzo(cooked according to package)

Handful of grape tomatoes

2-3 small cucumbers peeled and diced, or one large

1 can chick peas, rinsed

½ small onion diced

1 container tomato/basil feta (Publix has their own)

Handful of torn fresh basil(optional)

Garlic Expressions dressing

Ken’s Greek salad dressing

Cook/drain orzo and allow to cool. (don’t rinse it!!)

In bowl combine first 6  ingredients.

Add a few Tbs of both dressings. Toss to coat.

Tips:

·         - I like to let the salad sit overnight and then add more dressing if necessary. (remember you can always add more, but you can’t take away!)

·      -    I keep the tomatoes whole and slice them the day I eat. Otherwise the wetness of the tomatoes make the salad icky.

·         - If you measure a cup serving each day, this makes enough for 5 lunches. Toss in a side of fresh fruit and you’ve got lunch for the week. You’re welcome.

·        -  It’s summer! Get your produce at a local farmers market or produce stand. 

-    - Switch up your protein. Serve with grilled chick, salmon, steak, the possibilities are endless! 

                                                      Picture coming soon...............

Protein Breakfast Smoothie

Morning fellow foodies! Looking for a quick stick to your ribs breakfast? Protein. Smoothies are just the trick. I guarantee this breakfast won't leave you reaching for a mid morning snack. :)

Ingredients:

1 frozen banana

1 scoop chocolate whey protein powder

1 cup unsweetened coconut milk

Place all ingredients in blender and blend until smooth.

Tip:

-Peel your bananas and place in freezer safe ziploc bag. Keep bananas frozen and then you won't even need to add ice to the smoothie! 

-To cut sugar use both unsweetened coconut milk and whey protein. Whey protein has over half the sugar content of regular protein powder!

Carbonara

This post is per the request of my best friend. While this is probably the most requested recipe from friends, it for some reason hadn't made it to my blog. SO here ya go!

Ingredients:

4-6 slices bacon, diced
1 cup grated parmesan(NOT the shelf stuff, we are talking fresh parm)
1/2 box thin spaghetti
1 egg
2-3 cloves garlic, minced
salt


Fill medium pot half way with water and bring to a boil. Add a heavy pinch of salt and pasta. Reduce heat to medium and cook according to package directions. (DON'T OVERCOOK, PEOPLE!)

In separate bowl whisk egg with parmesan cheese. Set aside.

Preheat large skillet to medium heat. Cook bacon until crispy, add garlic while bacon is cooking. Remove bacon from pan.

• Okay here is the semi tricky part, but it will save your egg from scrambled. Ain't nobody want scrambled carbonara! 
• Slowly add some of your hot pasta water to your egg/parm mixture. You are tempering your egg, or bringing it to the pasta's temperature so that you won't get scrambled eggs. 

Directly from pasta pot(DO NOT DRAIN YOUR PASTA) move cooked pasta to skillet with bacon grease. Toss together to coat. Remove pan from heat. Add tempered egg mixture to pasta and toss to combine. (I highly recommend tongs for carbonara. Makes your life oh so much easier. If you don't have tongs. Shame on you. Haha)
Serve carbonara topped with crispy bacon and extra parm.

(not my carbonara....)

Tips:

• use tongs
• temper your egg
• toss in a green veggie to add some color. I recommend peas or spinach
• salt your pasta water. This will add much needed flavor to the entire dish
• Tend to cook with bacon? Keep it in the freezer. When it is time to cook, cut bacon vertically while frozen and toss into heated pan. Makes for easy dicing! 

Reese's Peanut Butter Pie

Oh yes, you read that right, I created a pie today using Reese's peanut butter cups AND peanut butter cookies. You. Are. Welcome. 

This pie uses the same basic steps of my Snickers pie, just subbing different cookies and candy. Oh the possibilities with this base recipe are endless. 

Ingredients: 

1 bag mini Reese's cups

1 box peanut butter sandwich cookies

1/4 cup butter, melted

3 cups heavy cream

1/2 cup granulated sugar

3 Tbs peanut butter

1 pie plate

Place cookies in food processor and blend until fine. Combine cookies with melted butter and press firmly in pie plate. Put pie crust in refrigerator while you prep the rest of the pie.

In a microwave safe bowl, place unwrapped Reese's cups and peanut butter. Microwave on high at 40 second increments until melted. (I actually didn't completely melt the cups, I like the idea of little bites of Reese's cups in the pie)

In separate bowl combine 2 cups heavy cream and 1/4 cup sugar. Mix on medium speed until semi firm peaks. (do NOT over mix your cream) 

Slowly fold melted chocolate mixture into heavy cream. Pour mixture into pie crust and return to fridge. Refrigerate 3-4 hours until serving. 

Serve topped with more whipped cream and maybe a little chocolate syrup? If you want to guild the lily, top with chopped Reese's cups too! :) 

Finish product picture to come tonight after I serve at family dinner.....are you salivating yet???

Roasted Cauliflower Soup

While this next recipe doesn't look the most appealing, it it extremely tasty and actually quite healthy. Also vegetarian friendly!

Ingredients:

2 cups cauliflower, cut into similar pieces
4 red potatoes, cut into similar pieces
1 small onion, diced
2 slices thick cut bacon, diced
1 tsp cumin
1 tsp curry
3 Tbs olive oil
1/2 cup frozen corn
1 cup water
1 cup chicken stock
salt/pepper to taste
crumbled goat cheese

Preheat oven to 400 degrees.
In bowl, combine cauliflower, potatoes, cumin, curry and olive oil. Place on foil lined baking sheet and bake 15-20 minutes or until potatoes and cauliflower are golden brown.
Preheat dutch oven or heavy bottomed pot to medium heat. Add bacon and cook until brown and crispy. Remove bacon, leave bacon grease. To the same pot, add onion and cook until translucent. Add cauliflower and potatoes then coat with water and chicken stock. Bring to a boil then reduce to medium low heat for 10-15 minutes.
Puree soup by either using an immersion blender or placing soup mix
ture in blender and blending.
Add corn and cook another 5-10 minutes or until heated through.
Serve soup topped with dollop of goat cheese and cooked bacon.

Serves 2.

Almond Crusted Tilapia with Garlic Wine Sauce

Sorry I have been incognito for a while! I have made a bad habit of creating meals and forgetting to either write them down or blog. So often I forget about fish for weeknight dinners and quickly realize what a great go-to meal it can be. I served this dish with a baked sweet potato and sautéed green beans.

Note: this meal serves ONE!

Ingredients: 

1 tilapia filet (Publix sells them frozen and individually packaged)

1/4 cup almond meal/flour

1/4 cup Italian bread crumbs

1 egg

2 cloves garlic, diced

1/4 cup white wine

2 Tbs butter

salt/pepper to taste

olive oil

In small dish combine almond flour and bread crumbs. In another dish whisk egg. Salt fish on both sides. 

Preheat small sauce pan to medium heat and add garlic and wine. Cook for about 3-4 minutes. Add butter, salt and pepper. Reduce to low heat and allow to simmer while you prepare fish. 

Preheat small skillet to medium heat and add 2 Tbs olive oil. Coat fish on both sides in flour, egg, then flour again. Sear in skillet about 2-3 minutes on both sides. (fish doesn't take long to cook at all!)

Serve tilapia with delicious wine sauce. :) 

Serving Size: 1

Em's Mini Meals(and sweet treats!): Em's Gumbo

Em's Mini Meals(and sweet treats!): Em's Gumbo: For those of you that know me, gumbo has become one of my all time favorite comfort foods. It is by far the perfect meal for a cold winter ...

Em's Gumbo

For those of you that know me, gumbo has become one of my all time favorite comfort foods. It is by far the perfect meal for a cold winter Sunday. 

 I actually make this much at one time and then freeze individual portions for later. That way I can get a yummy dinner, lunch and then 2 surprise meals at a later time! 

As always, I got so excited about eating that I forgot to take a finished product pic. Much just take a deep breath and imagine the smell of New Orleans cuisine filling your kitchen. Ahhhhhhh

Ingredients:

1 lb boneless, skinless chicken thighs- cut into similar bite sized pieces

1 lb andouille sausage(I buy Aidells Cajun Andouille)cut into similar bite sized pieces

1 smoked ham hock(I highly recommend Whole Foods-super affordable, but Publix carries them too)

1 onion, diced

2-3 cloves garlic, diced

1 green bell pepper, diced

¼ cup flour

¼ cup olive oil plus 2-3 Tbs

32 oz box chicken stock
salt/pepper to taste

1 cup frozen okra

Jasmine rice- cooked according to package directions

Pre heat 2-3 Tbs olive oil in dutch oven or heavy bottomed pot to medium heat. Add all meat to pan, including ham hock. Allow to sear for 10-12 minutes on all sides.

Remove meat and set aside. Reduce heat to medium low and in same pot add ¼ cup olive oil and flour.  Whisk flour and oil constantly for 10-20 minutes or until a dark golden brown color. Once the proper color, add onion and pepper to pot. Cook veggies for 5-10 minutes or until tender. Add meat back to pan(including ham hock). Cover with entire box of chicken stock and stir to combine.

Bring mixture to a boil, then reduce back to medium low heat. Cook for 3-4 hours.

At about 3.5 hours, remove ham hock from pot. Pull all meat from hock and place back in the gumbo. Add okra. Cook another 30 minutes or until okra is cooked through.

Serve over jasmine rice!

Serves 4 people.