pumpkin chocolate chip bread

Whenever I make this pumpkin chocolate chip bread I always get requests for the recipe.    It's super moist and you just can't go wrong with the combination of chocolate and pumpkin.  This is my mom's pumpkin bread recipe with chocolate chips thrown in.

pumpkin chocolate chip bread (my mom)
makes 2 loaves
3 1/2 cups flour
1 tablespoon baking soda
1 1/4 teaspoons salt
1 teaspoon cinnamon
1 cup nuts, optional
4 eggs
3 cups sugar
2 cups canned pumpkin puree
1 cup vegetable oil
2/3 cup water
1 cup or more chocolate chips

Combine flour, soda, salt and cinnamon.  Mix with chopped nuts.  Set aside.  Thoroughly beat eggs, sugar, pumpkin, oil and water.  Fold in flour mixture.  Pour into 2 greased 4 1/2 x 8 1/2-inch loaf pans.  Bake at 350 degrees for 60 to 70 minutes or until a toothpick comes out clean.

cilantro-chipotle tilapia

This is a smoky, spicy fish that I thought was delicious, healthy and quick to make.  Epicurious suggests serving this dish with a pineapple salad.  I have to agree that a bite of sweet pineapple would be a great compliment to this fish.

cilantro-chipotle tilapia (epicurious.com)
1 1/2 cups chopped cilantro
2 tablespoons vegetable oil
1 tablespoon chopped canned chipotles in adobo sauce
1 tablespoon water
1/2 teaspoon ground cumin
4 (6 ounces each) tilapia loins

Preheat broiler.  Puree cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper in a blender until smooth, then coat fish with sauce.
Line rack of a broiler pan with foil then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

brazilian shrimp soup

I made this soup for gourmet club today.  I thought it was really, really good.  I loved the combination of the coconut milk, tomatoes and shrimp but the best part about it was how simple it is to make.  You can easily throw it together in 20 minutes.  If you use whole grain rice like I did you can plan on longer but if you use parboiled rice then you'll be done in minutes.

brazilian shrimp soup (blog: The Sisters Cafe)
2 tablespoons oil
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
3/4 cup long-grain rice (I used whole grain jasmine from Trader Joe's)
1/4 teaspoon red pepper flakes
1 3/4 teaspoon salt
1 3/4 cups canned crushed tomatoes (one 15-ounce can)
5 cups water
1 cup canned unsweetened coconut milk
1 1/2 pounds medium shrimp, shelled and deveined (I bought mine frozen from Costco)
1/4 teaspoon freshly ground pepper
1 tablespoon lemon juice
1/2 cup chopped fresh cilantro

In a large pot, heat the oil over moderately low heat.  Add the onion, bell pepper and garlic and cook, stirring occasionally until the vegetables start to soften.
Add the rice, red pepper flakes, salt, tomatoes and water to the pot.  Bring to a boil and cook until the rice is almost tender, about 10 minutes.
Stir the coconut milk into the soup.  Bring back to a simmer then stir in the shrimp (I put mine in frozen).  Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.  Stir in the black pepper and lemon juice.

cajun chicken caesar club sandwich

These sandwiches were super yummy!  My skeptical 4-year old who takes everything apart even kept her sandwich in tact (actually it started out as my sandwich) so I had to make myself another.  Tasty, tasty.

cajun chicken caesar club sandwich (adapted from blog: Cassie Craves)
6 or more strips of bacon, cooked and halved
3 boneless skinless chicken breasts, fileted and pounded thin
cajun or creole seasoning
6 slices Swiss cheese
12 slices tomato
12 slices lettuce
6 sandwich buns, split and toasted
caesar dressing

Add the bacon to a large skillet and cook over medium heat to desired crispness.  Remove to paper towels to drain.
Season chicken with cajun seasoning.  In the same skillet you used for the bacon, cook the chicken until browned and cooked through.
To serve, place a leaf of lettuce on the bottom half of a toasted bun and top with a slice of Swiss cheese, a chicken filet, tomato slices then another leaf of lettuce.  Drizzle with caesar dressing.

mama leone's soup

Heavenly.  Positively heavenly.  My new favorite soup and I am serious.  My friend Kris brought me some Mama Leone's soup from Market of Choice a couple of weeks ago and I was sure it could ever be replicated.  Although I have forgotten exactly what it tasted like this soup is so good it really doesn't matter.  It's lick-the-bowl good.  My entire family enjoyed it so we will be enjoying it frequently.  YUMMMMMMmmmmm!  Hall of Fame.

mama leone's soup (this blog) 
1/2 pound boneless skinless chicken breasts 
2 teaspoons kosher salt plus extra for chicken breasts
1/2 teaspoon black pepper plus extra for chicken breasts
2 tablespoons vegetable oil
3 tablespoons butter
1 medium onion, diced
3 stalks celery, diced
1 tablespoon minced garlic
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
2 tablespoons paprika
1/2 cup plus 2 tablespoons flour
8 cups chicken broth
1 (14.5) ounce can diced tomatoes in juice  (I used crushed tomatoes)
3/4 cup whipping cream (I used half and half)
2 cups thinly sliced fresh spinach

Sprinkle salt and pepper on both sides of the chicken breast and lightly saute in the oil.  When cool enough to handle, dice the meat and set aside until needed.
Melt the butter in a large stockpot.  Add onions and celery and saute until translucent, about 6 to 7 minutes.  Add the garlic, tarragon, oregano, paprika and 2 teaspoons salt and 1/2 teaspoon pepper.  Cook, stirring for 3 or 4 minutes.  Add the flour and stir until well combined.  Slowly whisk in the chicken broth and bring to a boil.  Add tomatoes and cream.  Reduce heat and simmer for 20 minutes.  Add the reserved chicken breast and simmer 10 minutes more.  Just before serving stir in the spinach.

What I have to say- the recipe I found had a typo so I ended up putting 2 tablespoons of salt into the soup.  It was a little salty so I adjusted by adding a couple cups of water.  No big deal- it worked out.  So who knows- maybe you'll need a little more salt but definitely not 2 tablespoons.

pumpkin spiced granola

This is another pumpkin recipe I saw and had to make right away.  I had all the ingredients on hand except for the pumpkin seeds but I wasn't about to put off making this for one missing ingredient.  Granola is usually overly sweet in my opinion but this is a mildly sweet granola with a hint of pumpkin.  The aroma while baking is splendid.  My kids each had a bowlful with milk this morning for breakfast and I've seen them take handfuls to snack on.  It would be great as a dessert served with vanilla ice cream and homemade caramel sauce!

pumpkin spiced granola (blog: Dinners, Dishes and Desserts) 
3 1/2 cups rolled oats
2 1/2 cups Rice Krispy cereal
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
3/4 teaspoon salt
3/4 cup brown sugar
1/2 cup pumpkin puree
1/4 cup applesauce, unsweetened
1/4 cup maple syrup
1 teaspoon vanilla
1/2 cup pumpkin seeds
1/2 cup dried cranberries
1/2 cup chocolate chips 

Preheat oven to 325 degrees.  Prepare a large baking sheet with parchment paper or silpat liner.  In a large bowl mix together oats and Rice Krispies.  In a separate bowl combine cinnamon, nutmeg, ginger, salt, brown sugar, pumpkin puree, applesauce, maple syrup and vanilla.  Mix until smooth.  Pour mixture over the oats and stir until everything is evenly coated.  Spread onto baking sheet.  Bake for 30 minutes, stir the granola and bake for an additional 30 minutes.  Cool on a wire rack.  Once cool mix in dried cranberries, pumpkin seeds and chocolate chips.  Store in an air tight container.

pumpkin pancakes

These pancakes were a big hit this morning.  They are quite tasty and perfect for a cool, crisp autumn morning.  A couple of my kids pulled the leftovers out for lunch.  They were lovely with maple syrup but would be fantastic with a buttercream syrup as well.

pumpkin pancakes (allrecipes.com)
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups flour 
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.  Combine the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl.  Stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approx. 1/4 cup for each pancake.  Brown on both sides and serve hot with maple syrup.