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

Cheesy Chicken Chili #CabotBudgetMeals

Posted on September 16, 2020 by Cindy Kerschner

“I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Cheesy Chicken Chili serves tender chicken, beans, tomatoes and carrots in a rich, cheddar broth. An easy on the budget, nutritious meal ready in under 30 minutes!

Cheesy Chicken Chili

Temperatures are cooling off here in Northeast PA and that means soup weather to me! I love a hearty chili, soup or stew for dinner.
Cheesy Chicken Chili

Pantry staples like chicken broth, beans, and canned tomatoes adds even more nutrition to this chili.

Cheesy Chicken Chili

These kind of budget-friendly meals are so easy to make and appeal to the whole family. I can serve my Cheesy Chicken Chili as is and friends and family can spice it up if they want or just enjoy! Another great thing about this chili is I got to use my favorite cheese, Cabot brand.

Cabot is a cooperative company which means it is owned by 800 farm families throughout New England & New York and 100% of profits go back to the farmers. All Cabot Cheddars are 100% naturally lactose-Free, gluten-free, and naturally aged.
Did you know in addition to a full line of cheeses, Cabot Creamery also makes Greek yogurt, sour cream, cottage cheese, butter and whey protein? I especially love their Vanilla Greek Yogurt.

Cheesy Chicken Chili

 

Learn more about Cabot and connect on social media:
● Website: https://www.cabotcheese.coop/
● Facebook: https://www.facebook.com/cabot
● Twitter: https://twitter.com/cabotcheese
● Pinterest: https://www.pinterest.com/cabotcheese/
● YouTube: https://www.youtube.com/user/CabotCheese
● Instagram: https://www.instagram.com/cabotcheese/

 

Cheesy Chicken Chili

Cheesy Chicken Chili

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 4 ounces Cabot Vermont Seriously Sharp Cheddar Cheese
  • 2 cups diced raw chicken breast
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1/2 cup diced carrots
  • 1 teaspoon chili powder
  • 1 cup canned black beans, drained
  • 1 cup canned chickpeas, drained reserve liquid
  • 1 cup canned diced tomatoes, drained
  • 1 tablespoon fresh thyme leaves, plus sprigs for garnish

Instructions
 

  • Grate 4 ounces of Cabot Vermont Seriously Sharp Cheddar Cheese. Set aside about 1 ounce for garnish.
  • Season chicken with salt and pepper. Bring together broth, chicken and carrots to a boil in a 2-quart saucepan over medium heat. Boil for 1 minute, then cover and reduce heat and simmer for about 8 to 10 minutes until chicken is cooked.
  • Stir in beans, chickpeas, tomatoes and chili powder. Simmer an additional 4 to 5 minutes until thoroughly heated.
  • Remove from heat and stir in fresh thyme. Add cheese and gently stir until most of the cheese is melted. Garnish individual servings with reserved Cabot Vermont Seriously Sharp Cheddar Cheese and thyme sprigs.

What’s your favorite way to enjoy Cabot cheddar? I’d love to hear your thoughts in a comment below!

Posted in appetizer, autumn, beans, cheese, chicken, chili, comfort food, dinner, fall, fresh ingredients, main dish, soup, What's For Dinner? | 2 Comments

Pear Fennel Sunchoke Salad #FallFlavors

Posted on September 11, 2020 by Cindy Kerschner

I was given samples of sponsored products to create recipes for our #FallFlavors event. I received no further compensation. All opinions are my own.

Pear Fennel Sunchoke Salad serves juicy D’Anjou Pears, crunchy sunchokes and fennel, smoked Gouda and sweet dried cranberries in a light Meyer lemon honey dressing. A delicious way to enjoy early fall bounty.

Pear Fennel Sunchokes Salad

It’s Day Five of our #FallFlavors recipe group posts and giveaway! I’m joining some of my fall foods loving friends to bring you a week of exciting recipes to try. Our generous sponsors supplied us with tasty samples to create recipes.

The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!

The Republic of Tea is giving away a gorgeous Red Dancing Leaves Teapot and a tin of their Hot Apple Cider Tea. Brew a pot and enjoy on a cool fall day.

Torani is giving away a bottle of their Green Apple Puremade Syrup and Caramel Puremade Sauce. These syrups are perfect for baking or making a variety of drinks.

Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.

Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.

Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.

One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.

This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.

a Rafflecopter giveaway

Follow the Fall Flavors Pinterest board for more fall recipe inspiration!

Check out all the great fall flavors recipes for today from our group below!

We are also set to give you a chance at an exciting giveaway. Don’t forget to enter the giveaway below!

My featured sponsor for today’s dish is Melissa’s Produce.

About Melissa’s…

“The Melissa’s/World Variety Produce Story “Delivering The Global Market” Los Angeles, California (2020) – Think tasty, creamy, tangy, aromatic, tart, sweet, crunchy and delectable. Within the 280,000 square feet of the Melissa’s/World Variety Produce, Inc. warehouse, one is sure to find the freshest fruits and vegetables — quality products with exceptional value and first-class service. Melissa’s/World Variety Produce, Inc. is currently the largest distributor of specialty produce in the United States.”

Melissa’s sent me a generous fall fruit and vegetable assortment. Including Sunchokes, D’Anjou Pears, and Meyer Lemons I used in this recipe.

If you never heard of Sunflower Chokes or sunchokes, they have the texture of a potato and are slightly sweet. You can eat them raw in salads or snacks or use as you would potatoes. Cook sunchokes and mash, add to other vegetables to roast or serve alone.

Meyer Lemons have a slightly sweet, less tart flavor. Use Meyer Lemon anywhere you enjoy adding lemon to marinades, dressings or just a squeeze to brighten any dish.

You can find out more about Melissa’s Produce on their website.

Connect with Melissa’s on social media for the latest news, recipes and tips.

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Pear Fennel Sunchoke Salad

Pear Fennel Sunchoke Salad

Pear Fennel Sunchoke Salad

5 from 3 votes
Print Recipe

Ingredients
  

  • 2 cups Mixed greens
  • 1 D'Anjou Pear, sliced (I used Melissa's)
  • 1/2 cup fennel, sliced plus fronds for garnish
  • 1/4 cup sunchokes, sliced (I used Melissa's)
  • 1/4 cup diced smoked Gouda
  • 2 tbsp dried sweetened cranberries
  • dressing
  • 2 tbsp Meyer Lemon juice (I used Melissa's)
  • 2 tbsp olive oil
  • 2 tsp honey
  • 1/4 tsp kosher salt

Instructions
 

  • Place greens on a plate. Top with pears, fennel, sunchokes, cheese and cranberries.
  • Whisk together Meyer Lemon juice, oil, honey and salt. Drizzle dressing over salad. Garnish with fennel fronds.

Friday Fall Recipes

Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Torani, Republic of Tea, Dixie Crystals, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.

Posted in autumn, cheese, cranberry, fall, pears, salad, What's For Dinner? | Tagged , | 30 Comments