Pumpkin Bread, Hunter Boots and Scarves

I know, I know; it's August 27. The official start of fall is still a few weeks away -- it happens on September 23, to be exact -- but in my mind, it has already arrived.

On Monday, I posted a photo of my pumpkin bread on Instagram (username is ablondeambition, if you like to keep on with folks on that platform), and had a few people ask about the recipe. I love sharing anything food-related, so here it is.

'Better than Cake' Pumpkin Bread
1-2/3 cups of all-purpose flour
1-1/2 cups white sugar
1/4 cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
2 teaspoons vanilla extract
1/4 cup sour cream
2 eggs
1 can pumpkin
1/4 cup of vegetable or canola oil
1/4 cup melted, unsalted butter

Directions

1. In a large small bowl, combine the flour, sugar (white and brown), baking soda cinnamon, salt, baking powder and nutmeg. In a small bowl, whisk the eggs, vanilla, sour cream, pumpkin, oil, unsalted butter (melted) and water. Stir into dry ingredients just until moistened. 
2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack. Dust with powdered sugar if desired. Yield: 1 loaf (16 slices).

I've decided I'm definitely going to take the plunge on a pair of Hunter boots this fall. I figure, they'll probably be worn a lot if it gets nasty again this winter, so I may as well invest. And, if Mother Nature goes against the almanac and surprises us with a calm winter season, then I'll wear 'em anyway. Now the hard part...which color to buy? I'll probably go with basic glossy black to start and branch out with a fun color next time if I like them!

Scarves. Can you ever have too many? In my opinion, no. I've got my eyes on several, including these:

Cheetah Red Accent Printed Scarf

Soft Navy Jacquard Scarf from Zara

Lush Leopard Scarf from Forever 21

Tinley Road Faux Fur Infinity Scarf from Piperlime

Veronica Scarf from Banana Republic


Is fall on your brain, too? When does fall start in your mind?

Salsa So Good You'll Want to Bathe in It

First off, don't forget that tomorrow's Confessional Friday topic is "A Day in the Life". Link up and share with us what it's like to spend a typical day in your shoes!

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Remember Monday when I said that I'd been craving all things spicy and salty with Ainsley? Well, one of those food items is salsa: peppery, tomato-y, lime-y salsa.

Frankly, I'm not a fan of salsa out of the jar - blech. It doesn't pack the flavor punch like the homemade stuff at some of my favorite Mexican restaurants. But what chica in her right mind wants to drive down the street (or across town, if you live in a spread-out area like we do), to the nearest Mexican eatery every time she wants a bowl of fresh, cold salsa?

Not this girl.

Not my photo by a landslide. Mine was not this pretty. This one comes from Cooking Classy - a fantastic cooking blog. 

So, I made my own by combining about three different recipes and substituting my own measurements of the ingredients to perfect it to my liking.

I'm pretty proud of how it turned out, but don't take my word for it. Grab yourself some veggies, spices and a food processor and get 'ta blending!

Warning: This stuff packs a little heat. Not so hot that you can't eat it, but I do like spice. If you're a weenie person with a more sensitive palate, use only one serrano pepper instead of two. 

Leslie's Barefoot and Pregnant Salsa

Ingredients
2 serrano peppers, finely chopped
1/2 cup onion, chopped finely (DO NOT USE ONION POWDER)
1/2 cup cilantro...you guessed it - chopped (!!)
1/3 cup freshly squeezed lime juice (or cut two limes in half and squeeze them to death over the food processor)
1/4 teaspoon of lemon juice

1 teaspoon garlic powder

1.5 pounds Roma tomatoes or large cocktail tomatoes (approximately 10), chopped
Sea salt to taste (I like mine salty, so I started with 1 Tbsp. of sea salt and added to it, tasting along the way, until I got it where I wanted it.)

Directions
1. Combine chopped peppers, onion, cilantro, lime juice, lemon juice and garlic powder in a food processor and pulse for 8-10 seconds.

2. Add in chopped tomatoes a little at time, pulsing twice or three times each time you add some in. You don't want to over-process your ingredients, but you do want to make sure they're blended nicely.

3. Lastly, add in your sea salt a bit at a time, stopping the food processor every few seconds to taste. Make it as salty (or not) as you like.

4. Chill in fridge for a minimum of one hour.

5. Get a bag of chips and your salsa -- we prefer the On the Border Cantina chips since they're thin and crispy like the restaurant variety -- kick off your shoes,  crack open an ice cold Coke (or a cerveza, if you are not with child), and throw a party for your tastebuds.

Olé!!

A New Favorite Recipe (Seriously Easy)

Hey, girls. So, I whipped up some barbecue lime grilled shrimp on Tuesday night after getting inspired by something similar I had seen in a cookbook earlier that day. (Yes, I still use actual, paper cookbooks. I'm old school.)

I put my own little twist on it with the barbecue and ginger and voila! It was finger licking good. (You really shouldn't wear white whilst devouring this meal. 'Tis messy, my friends.)

Barbecue Lime Grilled Shrimp

Ingredients
4-5 skewers (Tip: If you opt for bamboo skewers like we did, soak them in water for at least 30 minutes prior to using on the grill to keep them from catching on fire.)
1 pound of shelled, deveined shrimp
2 Tbsp. freshly squeezed lime juice
1 cup barbecue sauce
2 Tbsp. olive oil
1/4 tsp. ginger

Directions
Mix all ingredients together in a bowl and let marinate for 2 hours prior to grilling.
Thread shrimp onto skewers and place on grill over medium heat.
Cook for 6-7 minutes, turning every minute or so, until the shrimp begin to cook evenly

We served ours on top of Zatarain's Caribbean Rice (because I had a coupon) with sides of roasted new potatoes and grilled corn on the cob - YUM.

I also think this would be a great way to marinate and cook fish, scallops, you name it. If you give it a shot, let me know how it turns out!

Confessional Friday: {Recipe Link Up Edition}

Come one, come all - it's a special edition of Confessional Friday: easy dinner recipes!

I'll spare y'all the small talk and get to the goods.

Photo via mypajamadays.com

Chicken Spaghetti

3 boneless, skinless chicken breasts, (we use organic)
1 (8 oz.) package thin spaghetti
1 (10.75 oz.) can of condensed cream of mushroom soup
1 (10 oz.) can of Rotel (original flavor)
1/3 block of Velveeta cheese, (we use the 2% milk variety to save a few calories)

1. Preheat oven to 350 degrees. Boil chicken in a large pot. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
2. Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Pop into a casserole dish and stick 'er in the oven for 20-30 minutes until everything is nice and bubbly.

Photo is mine : )

Chicken Verde Enchiladas

3-4 chicken breasts, cooked & shredded

1 small can green chiles (chopped)

1/2 block Philadelphia Cream Cheese softened, (we use the 1/3 less fat variety) 

2 cups Green Mexican Salsa/Salsa Verde

1 cup Monterey Jack cheese, shredded

1 cup Swiss cheese, shredded

6-8 tortillas, (whole wheat or flour…we used flour)

Optional toppings:  sour cream, salsa

1. Boil chicken breasts until done. Shred and cool.

2. Preheat oven to 400 degrees.

3. Mix chicken breasts, cream cheese, green chiles in bowl. Grease the bottom of a 9 x 9 casserole dish and apply a layer of chicken mixture to the bottom of it. 

4. Next, layer tortillas on top of chicken mixture. Apply a thin layer of the salsa verde. Then, apply another layer of chicken mixture. Then more tortillas. Then a thin layer of salsa verde. (Notice a pattern here?)

5. Put in oven for 30-35 minutes, or until bubbly

6. Remove from oven, top with cheeses and return to oven for 5 minutes

Photo via meaningfulmama.com

Baja Taco Burgers

1 cup finely crushed corn chips
1 pouch McCormick original heat Taco Seasoning
1 tsp. onion powder
1 egg, lightly beaten
1 slices Monterey Jack cheese
Whole wheat buns, split (you can also use white, if that's your jam)
Optional toppings: lettuce, tomato...whatever you want!

1. In a large bowl, combine the corn chips, taco seasoning, onion powder and egg. Crumble beef over mixture and mix well. Shape into patties. (We get about five patties out of the mixture.)

2. Grill, covered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 160 degrees F and juices run clear.

3. Apply toppings and enjoy!

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I can't wait to see what recipes you have in store for me! Annnnnnd...GO!

   

    An InLinkz Link-up
   

It's a Link-Up! It's a Recipe Shar-a-thon! It's Confessional Friday!

It's official. This week's Confessional Friday will be a link-up for sharing your favorite easy dinner recipes. Because, let's face it, nothing gets the American population more excited than Crock Pots and Cream of Chicken soup.

So, here are the rules:

1) On your blog, share 1-3 (or more!) easy dinner recipes.

2) Link up, per usual. Click here for link-up instructions if you're new!

3) Pat yourself on the back.

Just think, for those of us that are stuck in a cooking rut, this could be THE turning point. Our husbands and partners (and kids...and pets...and anyone else who has to eat our food), can breathe a sigh of relief that pot roast is going on a hiatus.

So bring yourself, your best dinner recipes and your appetite. Well, don't bring your appetite. I won't actually be serving food. (Health code restrictions and such.)

You may now return to your regularly scheduled Wednesday.