Savory Baked Pumpkin Flautas #Cookbook Spotlight

I have a love-hate relationship with computers. 

Sure, they are amazing and give me the internet and email and the latest news but man, when they mess up I hate them. 

We've been having problems with our internet off and on for quite some time now. Today is another one of those days. 

I'm writing this post from my phone. Yep. It's brutal. Bear with me. 

But I just had to tell you all about these Savory Baked Pumpkin Flautas. Like, literally had to. The post is due today for The New Southwest Cookbook Spotlight  :) 

But seriously, I also couldn't wait to share these. They're savory and flavorful. I loved the caramelized onions and garlic with the pumpkin. We didn't miss the meat AT ALL! Meagan sure does know what she's doing. 

Ha, and PJ can no longer deny that he likes pumpkin. It's a done deal. We are both pumpkin fans.

Savory Baked Pumpkin Flautas

slightly adapted from The New Southwest cookbook by Meagan Micozzi of Scarletta Bakes

*Yields: 12 flautas

• 1 tablespoon butter
• 3/4 cup yellow onion, diced
• 1 tablespoon fresh garlic, minced
• 2 cups pumpkin puree (canned or fresh)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 2 tablespoons buttermilk
• 1 and 1/2 cups shredded Oaxaca cheese (mozzarella cheese may be substituted)
• 12 small (5-to 6-inch) flour tortillas
• Olive oil, for brushing

Preheat oven to 425 degrees F. 

Heat the butter in a large skillet over low-medium heat. Add the onion and saute slowly. The onion will go from translucent and lightly colored to deep golden brown, approximately 10 minutes. Once the onion is browned, add the garlic and cook for 2 minutes more. Set aside to cool slightly.

Meanwhile, place the pumpkin, salt, cumin, black pepper, buttermilk, and shredded cheese in a large bowl and stir until well blended. Fold in the cooled onion mixture.

Warm the tortillas and place on a flat surface to assemble. Top each tortilla with 2-3 tablespoons of the pumpkin mixture, roll tightly into a cigar shape, and place, seam-side down, on a parchment-lined baking sheet.

Brush the top of each flauta lightly with oil and bake for approximately 20 minutes or until the flautas are golden brown on top and the tortillas are crisped. Cool slightly before serving.

Printable Recipe

  

Oh, and you might wanna come back tomorrow for a chance to win this cookbook! Just sayin :)

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/MushroomLeekMigas.html#more

Also linking up here.

Peace, and bacon grease!

reade more... Résuméabuiyad

Pumpkin Cheesecake Dip

Secret Recipe Club time!

This month I was assigned to Brittany's blog, We Heart Vegan. I was intrigued looking through her recipes since I'm not familiar with vegan foods. I was tempted by Spicy Sweet Potato Fries, Vegan Enchiladas with a Creamy Pumpkin Sauce, and Cookies 'n Cream Cupcakes, I chose this recipe. 

I am all about pumpkin everything during these fall days! I'll take any opportunity I can to eat something pumpkin flavored! 

Crazy thing is, I used to think I didn't love pumpkin. I'm not big on pumpkin pie actually, but I tend to like most other things pumpkin-flavored.

This dip was no exception. Creamy, a bit sweet, and that comforting pumpkin flavor. 

Pumpkin Cheesecake Dip
adapted from We Heart Vegan

Yields: 1 cup (about 6-8 servings) 

• 1/4 cup cream cheese, softened
• 1/4 cup Greek yogurt
• 1/2 cup pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1 tablespoon packed brown sugar
• Pinch of sea salt

In a small mixing bowl, combine all ingredients and mix well with a spoon until no lumps remain and all ingredients are incorporated.


Printable Recipe


Serve this delightful dip with crackers, cookies, fruit... whatever your little heart desires. 

Or you can eat it by the spoon. 

No judgment here.


Peace, and bacon grease!

reade more... Résuméabuiyad

Red, White, and Blue Fruit Cups

Hey friends.

It's time to get all patriotic up in here.

 

 

I'm keeping it simple yet colorful and so pretty with these Red, White, and Blue Fruit Cups. I love themed foods if you can't tell already.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I tend to go a little overboard with the themed foodie props too. This time it's all in the name of independence!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

What can I say? I love my country!

 

Red, White, and Blue Fruit Cups

slightly adapted from Rachael Ray

• 1 pint fresh strawberries
• 1 pint fresh blueberries
• 1/4 cup sugar
• 1 pint heavy whipping cream

Slice strawberries and combine in a bowl with blueberries. Sprinkle berries with two teaspoons sugar.

Add heavy whipping cream and remaining sugar to mixer bowl. Whip cream until soft peaks form. Serve berries in small cups with generous spoonfuls of fresh whipped cream.

Printable Recipe

 

Aren't you proud to be free?!

 

Need some more patriotic inspiration? Check out these other patriotic recipes from my blog, though most don't have pictures because I still need to go back and update ones that were lost! But the recipes are still good :) 

 

Happy 4th of July everyone!

 

Peace, and bacon grease!

reade more... Résuméabuiyad

Key Lime Parfait

Two posts in one day!

I'm also back for the Surprise Recipe Swap challenge.

I was assigned to Marlys' blog, This and That. I have also had the pleasure of being paired with her for Foodie Penpal before... she sent me some really awesome African spices along with some other fun foodie stuff! So cool!

This time around I had the pleasure of browsing through her recipe archive for the perfect recipe to make. Turns out, I had some key limes in the fridge, and some condensed milk and graham crackers in the pantry, so I was all over this parfait. 

Key Lime Parfaits
adapted from This and That

Crust: 

• 1 and 1/4 cup graham cracker crumbs

• 1/4 cup sugar
• 14 cup melted butter 

Filling:

• 1 (14-oz) can condensed milk
• 1/2 cup fresh key lime juice

Topping :

• 3/4 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract  

For crust: Preheat oven to 350 degrees. Mix graham cracker crumbs, sugar, and melted butter in a medium bowl. Line a baking sheet with parchment paper and spread mixture over paper. Bake for 10-12 minutes. Let cool.

For Filling: In medium bowl, combine condensed milk and lime juice. Whisk until well combined. Set aside.

For topping: In a large bowl, beat heavy whipping cream to soft peaks. This can also be done in an electric mixer bowl. Add in powdered sugar and vanilla and combine well. 

Assembly: Alternate crust and filling in parfait glasses. Add topping and sprinkle with a bit of the crust. 

*Note: The amount of parfaits yielded will depend on the size of glasses and amount of crust-to-filling ratio you want to use.

Printable Recipe

Just look at that.... layers upon layers of undeniable goodness.

I love a good key lime pie, and this is the simpler version in parfait form! I also love any chance to make buttery graham cracker crumbs. This parfait did NOT disappoint.

Click on the logo below to join yourself!  

 






 

And check out this month's round up :)

Linking up here.  

Peace, and bacon grease!

reade more... Résuméabuiyad

Strawberries and Cream Crunch Parfaits

I always look forward to The Secret Recipe Club each month. I've found some amazing blogs and posted some amazing recipes over the years I've been a member.

It's exciting being assigned to a new blog and searching through their recipe archive to find the perfect recipe for me. This month was no different - I was assigned to Serena and Deanna's blog, Teaspoon of Spice, a new-to-me blog. Perfect timing too, they are two dieticians and lately I have been wanting to get my butt in shape. 

 

A little. You saw my Bacon Spinach Cheese Ball (it has spinach in it at least, does that count??) and Salted Caramel Pretzel Bark recently, and I doubled the caramel on that bark recipe, so I can't say I'm very strict with it. I just can't give up my good-for-my-taste buds-but-bad-for-my-belly foods. But I've been more conscious of trying to drink more water, and since I work at a desk all day, of getting up and taking more steps throughout the day and taking the stairs whenever possible. And I can eat some healthier recipes here and there too, without giving up the foods I love still.

On my first trip to Whole Foods, I knew this would be the perfect time to pick up some organic strawberries and healthy granola to make their Strawberries and Cream Crunch Parfaits. I already had some Greek yogurt in my fridge from the salad I made the other day with Chipotle Ranch Dressing.

Strawberries and Cream Crunch Parfaits

from Teaspoon of Spice

• 3/4 cup sliced strawberries
• 2 tablespoons mascarpone cheese (or reduced fat cream cheese)
• 2 tablespoons nonfat Greek yogurt
• 1/4 cup low fat granola 
• whipped cream, for topping

In a small bowl, mix together mascarpone cheese and yogurt. In a parfait glass, layer 1/4 cup sliced strawberries. Spoon half of the cheese/yogurt mixture onto strawberries in the parfait glass. Layer with 2 tablespoons granola. Repeat with another 1/4 cup layer of strawberries, the remaining cheese/yogurt mixture and remaining granola. Top with remaining strawberries and dollop with whipped cream.

Printable Recipe

We were surprised at how much we liked this! I've got some strawberries leftover so I'll be whipping another one of these together for a light and healthy snack very soon. This healthy thing won't be so hard after all with delicious recipes like this!

Check out what the other Group C members brought to the table!! 



Linking up here.  


Peace, and bacon grease!

reade more... Résuméabuiyad