Merry Christmas to all our friends and family!
We love you!
So remember the fabric that won me over to yard saling? Remember the big plans to make it into a slip cover duvet for our down comforter? Remember how all of you who know me well doubted that this would ever actually happen???
I did it! I did it! I did it!
(You will want to imagine me skipping while singing this little chorus because I am both so excited and surprised that this turned out the way it did.)
Our friends who bought us the monster pumpkin passed on this recipe to me after our family trip to the Pumpkin Patch. I admit I was leery as well, but my oh my am I glad we tried this! So tasty! As is every recipe I have tried from her friends blog: Bites Check it out!
1 cup cooked cubed chicken
½ onion diced very fine
½ cup cooked black beans
2 cups pumpkin puree
4 cloves garlic
1 jalapeno pepper, de-seeded
1 tsp. chili powder
8 flour tortillas
1 ½ cup shredded cheddar cheese
Salt and pepper
Preheat oven to 425. In med. Bowl combine chicken, onion, and black beans. Sprinkle with salt and pepper, toss and set aside. In a blender, puree pumpkin, garlic, jalapeno, chili powder, 2 cups water, 2 tsp. salt, and ¼ tsp. pepper until smooth. Pour 1 cup sauce into the bottom of an 8in. square baking dish. Spoon ¼ cup of the bean mixture into a tortilla, roll up, and place seam down into the dish with sauce in it. Repeat process until all mixture is used. (may need an additional baking dish). Pour remaining sauce over rolled up enchiladas and sprinkle with cheese. Bake for 25-30 min until sauce is bubbly. Cool for 5 min. Serve.
Pretty spicy…may want to half the jalapeno if you don’t like spiciness and half the garlic if you don’t like a strong garlic flavor.
This is my take on the traditional pumpkin pie. Its lighter and fluffier than your typical pumpkin pie. Rich, flavorful, tasty. It got high reviews this last Thanksgiving 🙂
Pumpkin Pie Robinson Style
2 cups pureed pumpkin (canned or fresh)
1- 8oz. package cream cheese, softened
1 cup sugar
1/4 tsp. salt
1 egg + 2 egg yolks, slightly beaten
1 cup half & half creamer
1/4 cup butter (1/2 stick) melted
1 tsp. vanilla
1 and 1/2 tsp. pumpkin pie spice
1 pie crust (Can use the pre-made from the refrigerated or freezer section at the grocery store or make your own. I made my own this year and it is not NEARLY as hard as I thought it would be…pretty fun actually!)
Take dough, whether pre-made or homemade, and roll out into flat circle large enough to hang over the edge a good inch or so. Crimp the edges to make it look pretty and put it back into the refrigerator to set while you mix the pie filling. In large mixing bowl beat the cream cheese, add the pumpkin and combine until smooth. Then add the eggs, half and half, and melted butter. Combine. Next add sugar and salt and combine. Lastly, stir in the vanilla. Pour mixture into the pie pan with crust in it. Cut a circle our of a piece of foil large enough to allow the center of the pie to show and bake however small enough to cover the edges of the pie to keep the crust from browning too quickly. Bake at 350 for 20-30min. with foil on. Take foil off and bake another 10-20 min or until a butter knife inserted into pie 2 inches from edge of crust comes out clean. The pie filling will continue to bake after being removed from the oven and will set more while being chilled in the refrigerator after cooling completely on counter top for an hour or so. Serve with whipped cream! Enjoy!
Remember the monster pumpkin…the one that I roasted and pureed and froze. ..that provided me with almost 3 gallon size freezer bags full of 1/2 cup frozen portions. It is still producing delicious pumpkin-y food and its DECEMBER! We have been loving it. We have even gotten to try some new recipes and find some new favorites. I am dedicating the next few days to posting the recipes so you can get in on this deliciousness. We have made everything from the traditional Pumpkin Bread to the not so traditional Pumpkin Enchiladas that are to-die-for-good. I will be sharing them all. Buckle your seat belts and get your recipe cards ready cause here we go… (have I mentioned on hear that I am a bit of a dork…?)
We will start with the traditional Pumpkin Bread. My sweet sweet friend has a delicious recipe that she was gracious to pass on to me. We have chatted about why we love the original recipe so stinking much and have come to the conclusion that it is probably because it only called for 1/2 cup more flour than sugar…and boy oh boy is it good! Here is my take on her wonderful recipe that I can feed Little Man without giving him a sugar rush first thing in the morning.
Click here for full recipe.
This is one of our favorite soup recipes around the Robinson household. I’ve been making it for a few years and its one we always come back to! Super easy to make. Just dump all the ingredients into a big soup pan (minus the sour cream that goes in right before serving) and simmer for 15 min. Voila! Delicious dinner, done!
1 can black beans (or 2 cups cooked black beans)
1 cup cooked diced chicken
1 can diced tomatoes
1 4oz. can diced green chilies
1 10oz. can corn, drained (or 1 cup frozen)
1 can cream of potato soup (or homemade cream soup substitute by Lindsey @ PassionateHomemaking.com, plans to post my own version of this soon)
2 cups chicken broth
8 oz. sour cream
1 package taco seasoning (or 1-2 tbsp. homemade taco seasoning, to be posted later as well)
Combine all ingredients in large soup pot EXCEPT sour cream. Bring to boil, turn down, and allow to simmer for 10-15 min. Take out one cup of broth, and whisk together with sour cream in separate bowl until smooth. Take soup pot off heat and add sour cream mixture. Stir until combines. Can serve with corn bread, veggie sticks, fresh cilantro, tortilla chips…you name it!
To make in crock-pot, pretty much the same. Combine all ingredients in large crock-pot except sour cream. Stir until combined, place lid on and set it on desired setting (low for 8-10 hours, high for 4-6 hours). Right before serving, unplug crock pot (any direct heat to the sour cream after adding will curdle it. It will still taste ok but will look…well…icky). Take out one cup broth, whisk with sour cream in separate bowl until smooth, add to crock-pot soup, stir, and serve! 🙂
Hoping to get a picture of this delicious soup for you next time we make it. Enjoy!