Wednesday, October 22, 2014

Pumpkin, Beef and Black Bean Chili

I loved the idea of trying this savory recipe for Pumpkin Palooza this year, but what really caught my eye was they said you could sub butternut squash for pumpkin if you wanted to... I'm very fond of butternut squash folks, so that's what I used this time. The colors in this Pumpkin, Beef and Black Bean Chili are beautiful! I really felt like I was eating something very healthy. And it would have been even more colorful if I remembered to add the fresh cilantro at the end-ugh...
I like my chili sauce to have a little viscosity to it so I did add extra black beans and mashed some.
This was a nice change from our usual Sunday dinner chili.

Pumpkin (or Butternut Squash), Beef and Black Bean Chili-Country Living Magazine Oct 2014
1 1/4 lbs ground beef
1 medium onion, chopped
1 red bell pepper, chopped
3 garlic cloves, minced
2 Tblsp chili powder
2 Tblsp oregano-that's a lot of oregano folks... I used 1 tsp
1 1/2 tsp ground cumin
3 C cubes pumpkin or butternut squash-I aimed for about 1/2" pieces
14.5oz can black beans, drained and rinsed
14.5oz can fire roasted diced tomatoes with juice-I used a can of Rotel and shake of smoked paprika
14oz can of beef broth
S&P to taste
1/3 C chopped fresh cilantro
sliced fresh jalapenos-may I suggest pickled ones:@)
chipotle sour cream
These directions seemed rather involved to me... I just browned up the hamburger, then added the onion for about 5 minutes, then added everything except the beans. I added the beans to heat trough when the squash got soft.
  1. Cook beef in dutch oven until no longer pink. Remove with slotted spoon. 
  2. Cook onion and next 2 ingredients in drippings for 7 minutes.
  3. Stir in chili powder and next 2 ingredients, cook 1 minute and stir in pumpkin and next 5 ingredients.
  4. Bring to boil, reduce heat to low and simmer for 20-25 minutes or until pumpkin is tender (I'm guessing they want you to add the beef back at this point...).
  5. Stir in cilantro (I forgot this) and season to taste with S&P. Serve with jalapenos and Chipotle Sour Cream.
Chipotle Sour Cream
Stir together 8oz sour cream, 1 Tblsp minced canned chipotle chiles in adobo sauce, 2 tsp lime zest and 1 Tblsp lime juice. Season to taste with S&P.

Eat well and have a happy day:@)

Tuesday, October 21, 2014

October Daylily

I snapped this picture on Sunday, which was a breezy, cool and brisk day. Even though we then had a hard frost that night, I was still greeted by this beautiful color after work yesterday-big smiles! 
Fall is here, it is true,
Skies are gray, rarely blue.
Though there are but a few,
Enjoy the blooms that are just for you.

Have a great week:@)

Sunday, October 19, 2014

Yummy Mummy Apple Pie

I had this idea to make a Mummy Pie years ago and when I nosed around the 'net saw that folks had already done it. Well, this year I decided I was going to make mine anyway and my spin would be the crazy bulging marshmallow and candy eyes. I cut a marshmallow in half and added it after the pie cooled off. I'm looking forward to hearing what the boys have to say about it:@)
Make something just for fun and have a happy day:@)

I'm Joining:
Sunday Showcase
Craftastic Monday
Monday Funday
Mix It Up Monday
The Scoop
Whimsy Wednesday

Saturday, October 18, 2014

Saturday Snippets-Went Junkin'

This was one of those Saturdays that life is really good! It was sunny and breezy, the leaves were blowing around and there were a couple flea markets set up in church parking lots. A gentleman had a bunch of Christmas items and this box of ornaments caught my eye immediately... I held it up ~held my breath~ and asked "how much?"-He said 25¢. I almost ripped the bottom of my pocket out getting my quarter!!! 
The original price tag:

Then I dug through a couple boxes, found a few more and these plastic bells I remember from when I was a kid-love them! All six cost me another 50¢.
 The most expensive part of my trip was the hot dog and sauerkraut, but then, that is required eating at such an event:@) 
 I hope you had a fun Saturday too!

Friday, October 17, 2014

Hot Sauced Kentucky Beer Cheese

This Hot Sauced Kentucky Beer Cheese was the first thing I made from the Cooking With Frank's RedHot Cookbook. It's a highly flavored dip that Rachel and I couldn't get enough of! Lots of punch from the hot sauce and the zip from fresh garlic was very nice. Note: I chose to use pre-shredded cheddar and no matter how many times I scraped down the food processor, my dip wasn't going to get velvety smooth. So don't do what I did, please do as the recipe suggests and shred your own cheese. I'm thinking room temperature cheese might be helpful too. Serve with celery, pretzels (pumpkin and bat shapes optional:@) and potato or tortilla chips. If your crowd likes zingy dips, don't hesitate to add this one to your list folks!
I had a little leftover and spread it on a roll with some ham, it made a fantastic sandwich!

Funny side note from the 'it's a small world' chapter of life: 
The author of this cookbook is a lady that has the blog Coconut & Lime. Back in 2010 when I started Pig In Mud I contacted her to ask if it would be ok to use one of her photos on my blog and she graciously said yes. What did I see that I couldn't wait to share with you?

I still love it today!!!

Hot Sauced Kentucky Beer Cheese-from Cooking with Frank's RedHot Cayenne Pepper Sauce
1 pound brick of extra sharp white cheddar cheese, shredded
1 clove garlic, minced
1 shallot, quartered
2 tsp Worcestershire sauce
1 tsp ground mustard
1/2 tsp black pepper
1/2 tsp chipotle powder
1/2 C amber ale
1/4 C Frank's RedHot Cayenne Pepper Sauce
Serve with: pretzels, celery, potato chips, tortilla chips, Fritos
  1. Place cheese, garlic, shallot, Worcestershire and spices into a food processor fitted with the blade.
  2. Cover and begin to process. With processor running slowly stream in the beer and hot sauce. Process until smooth.
  3. Transfer mixture to bowl, cover and refrigerate at least 2 hours or overnight.
Eat well and have a happy day:@)

Thursday, October 16, 2014

NFL Wreath Ideas

This week for my Personal PIGskin Challenge I thought it would be fun to showcase several different NFL Wreath Designs. While deco mesh is all the rage, the idea here is to mix it up and show a bunch of mixed media wreaths. Most are from Etsy shops and links have been provided.






Tulle Wreath
and yes, it's purely coincidence this Eagles fan is showing the Dallas one wearing a tutu, he-he:@)

Clothespin Wreath

Rag Wreath

and last but not least...
Diaper Wreath

Wow, I could have kept going but thought this was a nice collection of ideas to get your creativity flowing! 
Go Team-and have a happy day:@)

Wednesday, October 15, 2014

Peanut Butter Filled Pumpkin Shaped Pretzels

Utz Pretzels is a local company to Philly and they're really fun because they are always offering seasonal shaped pretzels. I picked up a bag of pumpkins and bats at Walmart a couple weeks ago. These Peanut Butter Filled Pumpkin Shaped Pretzels aren't anything new folks, I just thought the pumpkin shape and candy eyes might be fun for the kids. They can even whip some up for themselves before watching It's The Great Pumpkin Charlie Brown:@)
 Is it just me, or does the little guy on the bottom remind anyone else of Igor from Young Frankenstein?

 I love that Walmart is selling these $1 decorator candies in all kinds of great colors! 
Even if you use regular pretzels you can make them Halloween-y with some fun colored sprinkles.
Photo courtesy of Wilton.

Que up a Halloween show and have a happy day:@)