Pumpkin Corn Chowder #PumpkinWeek

Posted on September 25, 2020 by Cindy Kerschner

Pumpkin Corn Chowder combines sweet corn, smoky bacon and hearty pumpkin for a fall soup to chase away the chills. Canned pumpkin let’s you make this easy version anytime in about 20 minutes.

Pumpkin Corn Chowder

It’s Day 5 of #PumpkinWeek! We are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

If you missed this week’s recipes, follow the #PumpkinWeek hashtag on social media.
Here’s link’s to my Pumpkin Ravioli and Pumpkin Stuffing!

pumpkin ravioli plate

Pumpkin Stuffing

Pumpkin Corn Chowder

Pumpkin Corn Chowder

Pumpkin Corn Chowder

Pumpkin Corn Chowder

5 from 1 vote
Print Recipe
Servings 2 people

Ingredients
  

  • 1/4 cup chicken or vegetable broth
  • 1 tbsp butter
  • 1/4 cup 2 percent milk
  • 1/2 cup corn, fresh or frozen
  • 1/2 cup pumpkin
  • 1/2 cup cooked, diced potatoes
  • 1/4 cup bacon crumbles
  • 1/4 cup sliced roasted red peppers

Instructions
 

  • Combine broth, milk pumpkin and butter in a 2-quart saucepan. Heat over medium heat just long enough to melt butter.
  • Stir in bacon, corn, peppers and potatoes. Heat thoroughly, about 3 to 4 minutes.

 

 

Enjoy these tasty pumpkin recipes for Friday!

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes

Posted in #pumpkinweek, bacon, corn, pumpkin, soup, What's For Dinner? | 19 Comments

Pumpkin Stuffing #PumpkinWeek

Posted on September 23, 2020 by Cindy Kerschner

Pumpkin Stuffing serves moist, potato bread stuffing with a touch of pumpkin flavor.

Pumpkin Stuffing

It’s Day 3 of #PumpkinWeek!
pumpkin week 2020
Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

Today I’m sharing my Pumpkin Stuffing!

Pumpkin Stuffing

I’m a big fan of homemade stuffing. It so easy to make and just tastes better to me. When I make my stuffing I look for potato bread cubes or other soft bread to use. If you can’t find ready made cut bread, really any bread you like would do fine. A touch of white wine and cream or milk add to moisten any bread you use.
A must in my stuffing is a bit of vegetables. Sautéed celery and onion are standard. Here’s where pumpkin makes it even better!

Pumpkin Stuffing

Pumpkin Stuffing

Pumpkin Stuffing

Print Recipe
Servings 4 people

Ingredients
  

  • 4 cups Bread cubes (I prefer potato bread)
  • 1/2 cup butter
  • 1/2 cup diced celery
  • 1/4 cup diced onion
  • 1/2 cup pumpkin puree
  • 1/4 cup chicken broth
  • 1 tablespoon white wine
  • 2 tablespoons 2 percent milk
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup pepitas (optional)

Instructions
 

  • Preheat oven to 350 degrees. Place bread in a medium-sized bowl.
  • Sauté celery and onion in butter until slightly softened, about 2 minutes. Stir in pumpkin puree. Add to bread.
  • In a separate bowl, whisk together broth, wine, milk and nutmeg. Add to stuffing mixture. Transfer mixture to a 8x8-inch baking dish or individual serving baking dishes. Sprinkle with pepitas if desired. Bake at 350 for about 30 minutes until stuffing sets and slightly browns.

Enjoy these delicious recipes from our pumpkin loving group!

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes

Posted in #pumpkinweek, fall, pumpkin, stuffing, What's For Dinner? | 13 Comments

Pumpkin Ravioli #PumpkinWeek

Posted on September 21, 2020 by Cindy Kerschner

Pumpkin Ravioli serves pumpkin and Parmesan cheese filled tender egg pasta, drizzled with brown butter and sage. Crunchy pepitas round out the meal.
Pumpkin Ravioli
Welcome to Day One of Pumpkin Week! Follow the hashtag, #PumpkinWeek from September 21 -25 for great recipes and tips related to all things pumpkin.

pumpkin week 2020

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 26 bloggers will be sharing over 80 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

I love making my own pasta. Filled pastas are my favorites. I’ll take a ravioli or pierogis over spaghetti every time.

For my pumpkin ravioli filling I used grated Parmesan cheese, drained can pumpkin puree and caramelized onions. Draining the puree helps keep the ravioli from being watery or cooking apart in the boiling process.
I make my dough then cover it with a damp paper towel. Let it rest for 15 to 20 minutes before attempting to roll it out. The dough’s tenderness is well worth the wait!
I like to roll it out into a rectangle about 12 inches by 10 inches and about 1/4-inch thickness. Then cut it lengthwise. Each sheet will make 4 ravioli.

Pumpkin Ravioli filling

Pumpkin Ravioli sheets

Pumpkin Ravioli
A quick boil and they’re ready!
Boil ravioli
Top with browned butter, caramelized onions, fresh sage and pepitas!
pumpkin ravioli plate

Pumpkin Ravioli

Pumpkin Ravioli

Pumpkin Ravioli

5 from 3 votes
Print Recipe
Servings 8 each

Ingredients
  

  • dough
  • 1 1/4 cups flour
  • 2 eggs
  • 2 teaspoons olive oil
  • filling
  • 1 tablespoon vegetable oil
  • 2 tablespoons diced onions
  • 1/4 cup pumpkin puree, *drained
  • 1/4 cup grated parmesan cheese
  • sauce
  • 1/4 cup unsalted butter
  • 1/4 cup sliced onion
  • 1 teaspoon minced sage plus sprigs for garnish
  • 1/4 cup pepitas

Instructions
 

  • Mix together 1 cup flour, eggs and olive oil. Knead into a tight ball. Place dough on floured cutting board. Cover with a damp paper towel and rest dough for 15 to 20 minutes.
  • While dough rests, create filling. Sauté diced onions in oil over medium heat until translucent, about 2 minutes. Remove from heat then stir in drained pumpkin and Parmesan cheese. Divide filling into 8 portions. Gently roll each portion into a ball.
  • Roll dough out on lightly floured board into a rectangle approximately 12x10 inches and 1/4 inch thick. Cut dough sheet in half lengthwise. Evenly space 4 dough balls on each sheet. Fold sheet over and press dough tightly together around each ball. Cut sheets into individual ravioli.
  • Bring 4 quarts of salted water to a boil. Gently drop in ravioli. Cook about 4 minutes, turning once, until pasta floats a is tender. Test one by cutting off a corner if necessary. Plate Ravioli. Keep warm.
  • Place butter and sliced onions in a small fry pan. Simmer over medium heat until butter begins to brown and onions caramelize, about 5 minutes.  Remove onions and spoon them over ravioli. Drizzle butter through a fine over ravioli. Sprinkle with pepitas and sage leaves.
  • * Srain pumpkin through sieve to remove excess water.

 

Enjoy all these delicious pumpkin inspired recipes from our pumpkin loving blogger group!

Monday Recipes

Drink Recipes

Breakfast and Baked Goods

Savory Recipes

Dessert Recipes

Posted in #pumpkinweek, pasta, pumpkin, ravioli, What's For Dinner? | 27 Comments

Steelhead Trout with Ginger Fennel Onion Apple and Mushrooms

Posted on September 20, 2020 by Cindy Kerschner

I received samples of steelhead trout from Seafood from Norway. I obtained no further compensation for my promotion. All opinions are my own.

Steelhead Trout with Ginger Fennel Onion Apple and Mushrooms

Steelhead Trout with Ginger Fennel Onion Apple and Mushrooms

Steelhead Trout with Ginger, Fennel, Onion, Apple and Mushrooms serves moist, flaky fish over a delightful bed of fall flavors. Sweet caramelized vegetables blend well tart Granny Smith apples and spicy ginger. A touch of smoked salt enhances both the trout and vegetable medley.

Fall brings out some of the best flavor combinations. Warm spices like cinnamon, nutmeg and cloves fill the air!
Ripe apples dangle from orchards where they’re ready for your picking. Apple pie, apple crisp or crumble start popping up on dinner tables.
I do love apple desserts. I also love cooking with apples.
One of my favorite combinations is to caramelize onions and apples together. Extra fennel from my garden fit right in.
fennel fresh
Earthy mushrooms, fresh ginger and a pinch of smoked salt round out the flavors. This medley was just waiting to be paired with a protein.
Steelhead trout vegetables
Luckily for me, the perfect protein to pair with these veggies was in my refrigerator.
I was given delicious Norwegian steelhead trout to sample and create a recipe.
steelhead trout
Here in the states we call this fish, steelhead trout. Norwegians call it Fjord trout.

“Where the Atlantic Ocean meets Norwegian mountains, glacial waters mix with the sea to create the perfect for environment for steel head trout, or fjord trout as the Norwegians call it.”

The fact that the fjord trout can live in most waters (rivers, lakes, and oceans all over the globe) makes it very suitable for farming. In fact, the fjord trout was the very first fish ever farmed in Norway, which means that today’s fjord trout sea farms are built on many decades of accumulated expertise.

Connect to learn more about Seafood from Norway.
Facebook:https://www.facebook.com/SeafoodFromNorwayUS
Instagram: https://www.instagram.com/norwayseafoodus/
Twitter:https://twitter.com/NorwaySeafoodUS
Steelhead Trout with Ginger Fennel Onion Apple and Mushrooms

Steelhead Trout with Ginger Fennel Onion Apple and Mushrooms

Steelhead Trout with Ginger Fennel Onion Apple and Mushrooms

Print Recipe
Servings 1 person

Ingredients
  

  • 6 ounces Steelhead Trout I used Seafood from Norway
  • 1/2 cup sliced onions
  • 1/4 cup sliced fennel
  • 1/2 cup sliced apples (I use Granny Smith)
  • 1/2 cup sliced portabello mushrooms
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable oil, divided
  • 1/2 teaspoon smoked salt
  • 1/4 teaspoon teaspoon freshly grated black pepper
  • fennel fronds for garnish, optional

Instructions
 

  • Heat 1 tablespoon oil over medium heat in a medium-sized fry pan to glistening (about 1 minute). Add onions, apples, fennel and mushrooms.
    Sprinkle with brown sugar and 1/4 teaspoon smoked salt. Reduce heat to medium-low. Sauté, stirring constantly for about 2 minutes. Cover and simmer about 5 minutes until contents caramelize.
  • While vegetables cook, prepare trout. Pat Steelhead Trout dry on paper towels. Season both sides with pepper and remaining smoked salt. Heat small fry pan with 1 tablespoon oil over medium-high heat to glistening.
  • Add trout, skin side down to fry pan. Fry over medium-high heat for 5 minutes. Turn fish over and cover pan. Continue to cook for 1 minute.
    Turn off heat and keep covered to allow residual heat to finish cooking fish to 145 degrees. Plate vegetable medley. Top with steelhead trout. Garnish with fronds if desired.
Posted in apples, fish, seafood, What's For Dinner? | Tagged , , | Comments Off on Steelhead Trout with Ginger Fennel Onion Apple and Mushrooms