Pumpkin Nut Bread!

Tis the season for yummy, spiced baked goods.  This pumpkin bread is good for any gathering, or even as a gift.  Recipe makes two loaves.  Note: if you only have one loaf pan, bake half the mixture; once the first loaf is done and the pan is cleaned, bake the second one.

Ingredients:
3 cups flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
2 cups pumpkin, canned or fresh puree
4 eggs
1 1/4 cup vegetable oil
1 cup chopped nuts (I used walnuts)

Directions:
1. Preheat the oven to 350 degrees.  Grease and flour two loaf pans and set aside.
2. Combine dry ingredients in a large mixing bowl.
3. Combine pumpkin, eggs, oil and nuts in a separate bowl.
4. Combine both mixtures, stir well.  Divide the mixture between the two pans.  Bake for 45 to 60 minutes, or until a toothpick inserted in the middle comes out clean.

Latin Style Baked Fish

This is a War Kitten version of my favorite Latin dish- stewed fish with veggies.  Serve with rice, beans or tostones (fried plantains).

Ingredients:
1 fillet Mahi Mahi (or any other fish, as long as it's a thick fillet)
Olive oil
Salt and Pepper
1/4 teaspoon oregano
1/2 green pepper, chopped
1/4 onion, chopped
2 cloves garlic, diced
1 tomato, chopped
1 tablespoon tomato paste

Directions:
1. Preheat the oven to 350 degrees. Place the fish on a baking sheet lined with aluminum foil.  Brush olive oil over the top of the fish, then season with salt, pepper and oregano. Place the baking sheet in the oven and bake for 10 minutes or until the fish is cooked through.
2.While fish is cooking, heat pepper, onion and garlic with one tablespoon of olive oil over medium heat until tender.
3. Stir in tomatoes and tomato paste, reduce heat and cook for a few minutes until heated through.
4. When fish is cooked, divide onto two plates.  Scoop the vegetable mixture on top of the fish.  Serves two.

Chicken Burrito Bowls

Mixed this up one night because the hubby is on a no-carb diet.  It was an instant hit!

Ingredients:
1 grilled chicken breast (or steak)
1/2 red bell pepper, diced
1/4 onion, diced
1/2 tomato, diced
1 small can sliced black olives
2 avocados, diced
chunky salsa (optional)

Directions:
1. Cut the chicken into bite-sized pieces and place in a microwave safe bowl.
2. Add pepper, onion, tomato and olives, stir.  Microwave 1-2 minutes or until hot.
3. Add avocado and salsa, stir again. Divide between two bowls and enjoy!

Note: you can also add jalapenos, sour cream or beans if you like.

Berry Sangria

I tried the Triple Berry Sangria at Red Lobster, and was inspired to make my own.  You can adjust the flavors to suit your tastes. And before I forget, this drink is for adults only!

Ingredients:
1/2 cup brandy
1/4 cup triple sec
Two 750ml bottles merlot wine (I used Yellow Tail brand)
1 64 oz bottle berry fruit juice (I used Pomegranate Blueberry)
1 lb strawberries, hulled and quartered
1 orange, sliced

Directions:
1. Pour brandy, triple sec and wine into a large pitcher or punch bowl, stir.
2. Add juice to taste and stir.  This will allow you to adjust the "booziness" of the drink.  Start with about half the bottle of juice, and add more if it's too strong for your liking.
3. Add strawberries and orange slices.  Chill for at least 2 hours.
4. Serve over ice and enjoy!

Cheesy Chicken & Rice Bake

A great no-cook dinner... just throw everything in a casserole pan, stir and bake! I found the original recipe on the Campbell's website, but it took a few adjustments to get everything to cook correctly.  Serves 3-4 people. Enjoy!

Ingredients:
2 boneless skinless chicken breast halves
1 can condensed cream of chicken soup
1 cup chunky salsa
1/2 cup water
1 can corn, drained
3/4 cup uncooked white instant rice (the kind that cooks in 5 minutes)
paprika, cayenne pepper and garlic pepper
1/2 cup shredded cheddar cheese

Directions:
1. Preheat oven to 375 degrees. Chop chicken breasts into small bite-sized pieces and place in an 8 by 8 inch glass casserole dish.
2. Add soup, salsa, water, corn and rice, stir until well combined.
3. Add a pinch each of paprika, cayenne and garlic pepper (less cayenne if you don't like spicy flavor).  Stir again.
4. Cover the dish with aluminum foil and bake for 45 minutes, or until chicken is cooked through.  Sprinkle the mixture with cheese and serve.

Pasta Shells with Sausage, Spinach and Cheese

I came across this recipe in a Redbook magazine, and thought it would be a great crowd-pleaser.  Think of it as lasagna stuffed in shell pasta, rather than layered in a casserole.  One batch will fill two 9x13 casserole pans, enough to feed four to six people.

Ingredients:
12 oz package jumbo pasta shells
2 tbsp olive oil
1/2 cup onion, chopped
1 lb ground Italian sausage
2 cloves garlic, minced
1 large egg
16 oz tub ricotta or cottage cheese
9 oz frozen spinach, thawed
1/2 cup grated Parmesan cheese
6 oz shredded cheese (Mozzarella or Cheddar Jack)
32 oz tomato sauce

Directions:
1. Bring a large pot of water to boil, add pasta shells and cook according to package directions.  Drain in a colander, rinse under cold water and set aside to dry.
2. While pasta water is boiling, heat oil in a large skillet and add onion, cook until softened.  Add sausage, breaking up into small bits, and cook until no longer pink.  Add garlic and cook for another minute.  Remove pan from heat.
3.  Combine egg and ricotta cheese in a large bowl.  Add spinach, Parmesan cheese, 4 oz of the shredded cheese, and the cooled sausage mixture.  Stir it all until well combined.
4.  Preheat oven to 350 degrees.  Spread a few spoonfuls of tomato sauce along the bottom of the pans until the bottom is covered.  Fill pasta shells with the cheese and sausage mixture, then arrange them in rows in the pans.  Spread the remaining tomato sauce over the top of the shells.  Cover the pans with foil and bake for 30 minutes.  Remove the foil, sprinkle with remaining shredded cheese, and bake for another 10 minutes.

Chicken Enchiladas

Happy Cinco de Mayo!  This recipe was given to me by my mother, and has evolved into a classic dish which I have relied on for years.  Serve with rice and beans for a great meal that serves four people.

Ingredients:
-19 oz can green enchilada sauce
-3 cups shredded cheese (Cheddar Jack or Mexican Blend)
-2 cooked chicken breasts, chopped into bite-sized chunks
-8 oz tub sour cream
-1 small can sliced black olives, drained
-10 flour 8-inch tortillas
-2 tablespoons diced tomato (optional)

Directions:

1. Preheat oven to 350 degrees. Pour one third of the enchilada sauce into a 9 x 13 inch pan. Spread the sauce evenly to completely cover the bottom of the pan. Sprinkle 1 cup of the cheese onto the sauce.

2. In a large bowl mix the chicken, sour cream, olives and 1 cup of the cheese. Scoop approximately 1/3 cup of the mixture onto the edge of one tortilla. Roll up the tortilla lengthwise and place it seam side down in the pan.

3. Repeat this with the rest of the tortillas until the pan is filled- I can usually get 8 or 9 enchiladas in if rolled tightly enough.

4. Spoon the remaining sauce over the enchiladas until they are completely covered. Sprinkle with the remaining cheese. Cover the pan with foil and bake for 30 minutes. Remove from oven and top with tomato if desired.