Thursday, October 31, 2013

Happy Halloween and Dinner in a Pumpkin!

We took Goose to a pumpkin patch last week and much to my delight they had sugar pumpkins for baking - those are hard to come by out here where all we ever see are jack-o-lantern pumpkins.  So, logically, when we got home I promptly starting looking up recipes for Dinner in a Pumpkin and here's what we came up with:

1 lb ground beef (or turkey, which is healthier and ALWAYS cheaper out here)
4 oz sliced mushrooms
1 onion, diced
3 stalks celery, diced
1 bell pepper, diced
3 carrots, diced
1 10 oz can cream of mushroom soup
2 C cooked rice, give or take (we just used leftover rice.  I don't know how much it was)
1/4 C soy sauce
3 Tbsp brown sugar

Cut 3 inch circle top off pumpkin and remove seeds and strings.  Replace pumpkin top.  Place pumpkin on a cookie sheet covered with foil.  If desired, draw a face on the pumpkin.  Brush the exterior of the pumpkin with oil and the interior with melted butter.  Bake the empty pumpkin for 45-60 minutes.

Meanwhile, brown the ground beef with the veggies until the meat is cooked and the veggies are tender. Drain any fat, if necessary.  Stir in the soup, rice, soy sauce, and brown sugar.  Fill pumpkin with meat mixture.  Return to the oven and bake an additional 1-2 hours, until pumpkin is tender when poked with a fork.

To serve, remove some of the meat mixture so you have room inside the pumpkin to scrape pumpkin flesh off the walls.  Mix pumpkin flesh into the meat mixture.

This was quite yummy.  We didn't pre-bake the pumpkin, but after 2 hours of baking the filled pumpkin it still wasn't done.  So when I make this again, I will for sure pre-bake the pumpkin as I directed here.

And finally, happy Halloween from Wilma, Fred, Bam-Bam, and Pebbles (coming Feb 2014!)

Monday, October 14, 2013

Pineapple Chicken Burgers

1 large boneless, skinless chicken breast, pounded thin and cut into two pieces
1 small can of pineapple slices (4 slices)
1 Tbsp soy sauce
1 Tbsp brown sugar + some brown sugar for pineapple
1 Tbsp dijon mustard
2 buns
Provolone cheese

Combine the juice from the pineapple can, soy sauce, brown sugar, and mustard.  Marinate the chicken overnight in juice mixture.

Rub some brown sugar onto the pineapple slices.

Send the husband out to grill the chicken (about 7 minutes on one side and 6 on the other, he said).  Add the cheese near the end so it can melt.  Right after you flip the chicken, throw the pineapple rings onto the grill, turning once.  Serve on buns with two pineapple slices per sandwich and any other fixings that sound delicious to you.

Here are some pictures from out trip out to Utah in September.  Since we spent most of our time chasing Isaac, most of the pictures we got were of his back as he swiftly ran off to explore something else.  

We spent most of our time at temple square trying to keep him out of the fountains.  We ran into my uncle and a few cousins and stopped to chat for a brief moment.  When we looked down at Isaac he had a foot in the fountain (not the fountain in this picture) and was seconds away from getting the other leg in, too.  My cousins two year old obediently stayed with his parents, watching our son spew craziness in every direction.