New Years Day Pumpkin Cake

I love waking up to a freshly baked breakfast cake.  Goes perfectly with a steaming cup of coffee.  One less thing to think about after a night of (ahem) too much fun.

This one is so easy and uses simple ingredients.  I also love to get rid of that extra can of pumpkin I have sitting there in my pantry after all the holiday festivities are over.

Ingredients

1 1/2 cups vegetable oil

2 cups white sugar

4 eggs

3 cups whole wheat flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

2 cups solid pack pumpkin puree

1/2 cup chopped walnuts

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a nonstick bundt pan. Sift together flour, soda, baking powder, cinnamon and salt. Set aside.

2. In a large bowl, combine oil and sugar. Add eggs one at a time and mix well. Add the flour mixture and beat until smooth. Add nuts and pumpkin and blend until smooth. Pour batter into greased bundt pan.

3. Bake at 375 degrees F (190 degrees C) for 1 hour or until a toothpick inserted into the center of cake comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack and finish cooling. Dust with confectioners sugar before serving.

Rainy Day Chili

Last month we attended a friend's housewarming party.  In the pouring rain.  The house was all lit up with hundreds of candles.  Wine and mojitos were flowing and friends new and not so new were sharing an evening in together warming up the house with good conversation and laughter.  We pretty much forgot it was raining once the food was served.  The hostess served up the most amazing chili we have ever eaten out of a huge Le Creuset French Oven. She spooned it over guest's choice of hot dogs or baked potatoes.  I haven't eaten a chili dog in YEARS and I have no idea why.  They are so good and perfect for a cold day. She had fun toppings like Fritos, grated cheddar cheese, sour cream, chives, crumbled bacon and more.  Such a great party food!

Her recipe includes some really fabulous secret ingredients including strongly brewed coffee, chocolate and beer. We made our own tweaks and now want to share it with all you lovelies.

Rainy Day Chili

2 tablespoons vegetable oil
2 onions, chopped
3 cloves garlic, minced
1.25 pound ground beef
1 pound beef sirloin, cubed
1 (14.5oz) can peeled/diced tomatoes in juice
1 (12 fluid ounce) bottle dark beer
1 cup strongly brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/4 cup packed brown sugar
3 1/2 tablespoons chili powder
2-3 teaspoons cumin (to taste)
1 tablespoon unsweetened cocoa powder
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
2 (15 ounce) cans black beans
3 fresh habenero peppers, seeded and chopped

-Heat oil in a large saucepan over medium heat.

-Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.

-Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth.

-Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.

-Stir in 1 can of the beans and hot chile peppers.

-Reduce heat to low, and simmer for 1 1/2 hours.

-Stir in the remaining can of beans, and simmer for another 30 minutes.

(Picture courtesy of Kyle Dreier Photography who has some of the most gorgeous food photography I have ever seen).

Chic Thanksgiving Winter Squash Dip Appetizer

I always buy winter squash.  I love the way they look they just say Fall without saying anything at all.  One of my favorite Christmas recipes is Sausage Stuffed Acorn Squash, I might have to share that one with you lovelies later.  For now, look at this awesome Thanksgiving dip recipe.  What beautiful presentation.  I love the natural look of this and what an impressive dish to bring to Thanksgiving and share.  Total Napa style!  Love it!

This one comes from our good friend Martha Stewart. I guess we have finally forgiven her for our hilarious Martha wedding day faux pas.

Makes about 6 cups


* 1 winter squash (about 2 pounds), such as butternut or turban, unpeeled, seeded, and cut into 3-inch pieces

* Extra-virgin olive oil, for drizzling

* Coarse salt and freshly ground pepper, to taste

* 2 heads garlic, tops cut off to expose cloves

* 1 1/4 sticks (10 tablespoons) unsalted butter, room temperature

* 8 scallions, white and pale-green parts only, sliced 1 inch thick

* 2 chipotle chiles (canned in adobo sauce)

* 2 cups (16 ounces) sour cream

* 8 ounces cream cheese, room temperature

* 1 1/4 cups grated Parmesan cheese (about 4 ounces)

* 4 teaspoons fresh lemon juice

* Paprika, for sprinkling

* Roasted pepitas (pumpkin seeds), for garnish

* Breadsticks, for dipping
Directions
1. Preheat oven to 400 degrees. Place squash on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and toss. Spread squash in a single layer. Place garlic on a piece of parchment-lined foil. Drizzle with oil, and wrap loosely. Place on baking sheet with squash. Bake until squash is soft and golden brown, about 50 minutes. Let cool slightly.

2. Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, and cook, stirring occasionally, until softened, about 4 minutes.

3. Scoop flesh from squash, and transfer to a food processor. Squeeze garlic from skins, and add to squash. Add scallions and chipotles, and pulse until smooth. Add remaining 6 tablespoons butter, the sour cream, cream cheese, Parmesan, and lemon juice, and pulse until just combined but not smooth. Season with salt and pepper.

4. Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.

Chestnuts Roasting In Your Oven

Yesterday we bundled up and headed up to Apple Hill for some good old fashioned apple picking.  My husband grew up here and went with his family so a little piece of his childhood is wrapped up in the whole experience so I indulge him and suggest going as much as possible this time of year.  I love seeing him get so excited and revisit all his childhood memories each time we go.  It was pouring rain yesterday so I also selfishly wanted to break in my new Hunter boots ( which I did and it was a fashion success)!

Since it was so cold and wet outside we stayed in the warmish store area and I perused the aisles as the hubs mulled over ten different varieties of apples and which to buy.  I came accross a basket of chestnuts and instantly I was transported back to the blistering cold Christmas I spent in Hamburg, Germany.  One of my favorite things about Germany was the Weihnachtsmarkt or Christmas Market in the center of the city.  Walking around in the freezing evening air the only way to warm up was holding warm chestnuts in gloved hands and downing as many cups of gluhwein (spiced mulled wine) as possible.  You know I mastered the art of drinking gluhwein and brought that skill home with me.  Only I never did figure out how to recreate the roasted chestnuts I experienced.

Here in California we don't have Christmas Markets or roasted chestnuts so I looked around for how to do it at home and found a pretty easy oven method I wanted to share.  If you stick around for a while I just might share with you my homemade gluhwein recipe only for now try this chestnut recpe from Kyle's Italian Food Blog.

Preheat your oven to 425 F (210 C). Take your chestnuts and make a cut across the round side of each to keep them from exploding, and arrange them either on a rack or on a cookie sheet. Roast them until the skins have pulled back from the cuts and the nutmeats have softened (exactly how long will depend upon the chestnuts, but at least 15-20 minutes). Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes.

Peel the skins off and enjoy!

Chez Posh Play. Creamy Easy Crock Pot Pork Chops.

I love easy recipes that make good dinners.  Usually I am totally on the organic natural side of the fence so this one is a little different only still a good choice compared to take out or fast food.  I really try to cook dinner every night.  My secret is easy no fuss crockpot meals and prepping dinners throughout the day so that dinner doesn't have to be a stressful event.

This one is so easy it takes less than ten minutes to prepare and cooks all day.  Another bonus?  Your house will smell amazing and every time you walk in you can relax knowing dinner is almost done!

Ingredients

Four boneless pork chops
1 can of Campbell's Cream of Mushroom Soup
1 medium yellow onion
About ten medium size mushrooms
8 oz. sour cream
One tablespoon of olive oil
About 1/4 cup of flour and one tablespoon
Garlic to taste
Paprika to taste
Salt and pepper to taste

Preparation

-Take the four boneless pork chops out of the packaging and dredge them in flour.  I usually take a plate and pour flour about 1/4 inch thick and then roll the pork chops around until they are covered.  Lightly salt and pepper each pork chop and sprinkle some garlic powder on top.

-Heat one tablespoon of olive oil over medium high heat in a large skillet.

-Place the pork chops in the pan and brown slightly about 2-4 minutes for each side.

-While the pork chops are browning slice the onion in 1/8 slices and spread them out over the bottom of your crock pot.

-Turn your crock pot to low.

-Once the pork chops are done browning place them on top of the onions.

-Slice mushrooms and sprinkle them over the top of the pork chops.

-Open the can of soup and spoon it over the mushrooms. Then put about a tablespoon of water in the can to get every last bit out and pour that over too.

-Put the top on and walk away.

-Cook for 10-12 hours on low heat depending on how hot your crock pot gets.

-About twenty minutes before dinner take the pork chops out and spread them on a cookie sheet.  Put them in the oven on low heat to keep them warm.

-Put about 8 oz. of sour cream in a bowl and mix together with one tablespoon of flour.  Put this in the crock pot and mix until blended.  Turn crock pot to high and let simmer until thickened.

-Remove pork chops from the oven and plate them with cooked brown rice, egg noodles or mashed potatoes.  Pour sauce over and garnish with paprika.

Your family will love this dinner!  The pork chops are tender only not falling apart.  Serve with seasonal steamed vegetables.

Indian Apricot Chicken

I got really spoiled when I was pregnant.  My husband cooked for me all the time and he is an amazing cook.  Now that I am a stay at home Mom I am the one doing the cooking and I love to cook only I am so not inpired every day to make something exciting.  I am really trying to cook seasonally and make interesting new dishes that incorporate all the amazing ingredients we have available.

Last weekend we picked up a bag of fresh apricots right off the tree from my in laws house.  They are really ripe so I had to do something with them quickly.  I found this recipe for Evin's Indian Apricot Chicken on Allrecipes.com and sort of made it my own.  Here is my recipe.

Ingredients

2 chicken breasts cut into bite sized pieces

2 teaspoons garam masala

1 teaspoon garlic powder

salt and black pepper to taste

2 tablespoons olive oil

1/2 yellow onion, finely diced

1 1/2 cups chicken stock, or as needed

1 cup apricot preserves

1/4 cup white vinegar

1 teaspoon hot pepper sauce

1 teaspoon lime zest

1 tablespoon butter

2-4 apricots cut in quarters

Directions

1. Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.

2. Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in the apricots, lime zest and butter before serving.

Serve with basmati rice.

Summer Rosemary Bread

When I married my husband I acquired all of his kitchen gadgets.  This man is obsessed with kitchen gadgets.  He has every juicer, roaster, blender and mixer on the market.  Most of his gadgets are ridiculous and I hardly use them only his bread machine is something I have grown to love.  There is nothing more rewarding than a nice warm loaf of bread with dinner.  Not having to heat up the kitchen makes it even more exciting!  Especially in summer.  Having warm bread without a warm kitchen is a huge bonus.

Usually the bread my husband makes in the bread machine is really yeasty so I don't love it that much.  Is that because he uses the quick mode?  I don't know only I decided to experiment this week while he was at work.  Last night I made the best bread machine bread I have ever made.  I started at 6:00 P.M. and put all the ingredients in and realized we wouldn't have bread until 9:30 P.M. so make sure you start early.  For a regular dinner time you will need to get going around 3:00 P.M. or so.

I would also serve this bread with butter and honey for breakfast along with breakfast potatoes and eggs.  Here is the recipe.

Ingredients

1 1/8 cup warm water (110 degrees F (43 degrees C))

2 1/2 teaspoons active dry yeast

3 tablespoons white sugar

1 1/2 teaspoons salt

3 tablespoons olive oil

1/2 teaspoon garlic powder

4 teaspoons chopped fresh rosemary (adjust for more or less rosemary flavor)

3 cups whole wheat flour

Directions

Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, garlic powder, rosemary and flour. Set the machine for whole wheat and light crust setting and start the machine.

In a little over three hours you will have perfect rosemary bread!

Mocktail Anyone

Since I haven't been drinking for almost a year now I have gotten used to drinking water and water and more water.

Here is a fun mocktail for all the moms and moms to be out there.  We can have fun too!

This weekend we will be celebrating with friends and it will be baby's first barbeque so we will see if he likes being poolside!

This Raspberry Lemonade recipe is courtesy of My Recipes.

Pomegranate Green Tea and Red Wine Granita

This whole Weight Watchers thing is tough...especially in summer. All I want is a huge milkshake, bowl of ice cream with hot fudge sauce and frozen yogurt.

Instead...check out this fun recipe. A frozen treat without all the fat...I definitely am going to be trying this one this week for sure.

I have no idea how many points this would be...only it must be an improvement over the chocolate sundae right?!