Pumpkin Pie French Toast

Here's a delicious fall recipe for you all to enjoy. This time of year I love to use pumpkin in many different recipes, and this has to be one of my all time favorites. French toast done this way is just amazing and tastes so good. Serving it with ice wine syrup just gives it that extra special touch. 

--------------------------------------------

Pumpkin Pie French Toast

Serves: 4

2 Large Eggs
2 Large Egg Whites
1/2 Cup Skim Milk
3/4 Cup Pumpkin Puree
1 Teaspoon Pumpkin Pie Spice
8 Slices WholeGrain Bread

Serve with:

Ice wine syrup & Mix Berries

In a shallow bowl, beat together the eggs, egg whites, pumpkin puree and spice, and milk.
Spray a non-stick skillet with olive oil spray and heat to medium.
Dredge the bread slices in the pumpkin egg mixture on both sides, allowing excess to drip back into the bowl.
Place two or three bread slices in the preheated pan (as many as fit) and cook for about 2 minutes or until lightly browned.
Turn, and cook the other side in the same manner.
Keep the French toast warm and continue to cook the remaining bread slices in the same manner.

Spicy Black Bean Burger w/ Red & Yellow Fire Roasted Tomato Salsa

I tried these last week when I was out with the family. My daughter ordered a black bean burger. I absolutely loved it. I loved it so much that I had to make it at home. This has to be the best bean burger ever!!
----------------

Spicy Black Bean Burger w/ Red & Yellow Fire Roasted Tomato Salsa

Serves: 4

Ingredients:
2 (15-oz) cans black beans (drained, rinsed and divided)
1/4 C shallots, minced
2 garlic cloves, minced
1/4 C cilantro or flat-leaf parsley, finely chopped
1 1/2 tsp dried oregano
1/4 tsp cayenne
ground pepper
 2 tsp ground cumin,
1 tsp chipotle flavored Tabasco
1 tsp salt (only if the beans you’re using are salt-free, otherwise omit)
3 Tbsp mayonnaise
1/3 C bread crumbs
3 Tbsp vegetable oil
small hamburger buns, sour cream and salsa (Recipe Below) for serving.

Directions:
In the bowl of a food processor, add shallot, garlic, cilantro or parsley, oregano, cayenne. Season with black pepper. (If using, also add the Tabasco, cumin and salt.) Process for 10-15 seconds.

Add remaining ingredients, reserving one can of beans. Process 20 seconds until you have a coarse paste. Stir in the remaining can of beans.

Form four patties. In a large skillet over medium-high heat, heat 3 Tbsp oil until shimmery-hot. Cook burgers until browned on both sides, about 5-6 minutes total. Serve with sour cream and salsa on hamburger buns.

Yellow & Red Fire Roasted Tomato Salsa

Makes: 2 cups

1/2 small jalapeño chile seeded and de-veined, minced (optional)
2 tablespoons minced red onion
1-2 small garlic cloves minced
A small handful fresh cilantro leaves (about 2 tablespoons) chopped
1 lb. ripe yellow & red heirloom tomatoes roasted and diced
1/2 teaspoon salt
A dash of Worcestershire (optional)
The juice of one lime

Directions:
Mix the onions with the lime and salt, let them become friends for a moment, then throw in the remaining ingredients. Taste for seasonings.

Cajun Blackened Sea Scallops w/ Mango Pineapple Salsa

One of my personal favorite recipes. I'm not the hugest fan of seafood, but I absolutely love this recipe!! You cannot pass up on the flavor combinations of the spicy scallops and sweet salsa. If you are not a lover of seafood you might just change your mind after you try this. Enjoy!!
--------------------------------


 
Cajun Blackened Sea Scallops w/Mango Pineapple Salsa

Serves: 4

Ingredients:
20 ounces sea scallops
Cajun spice mix, recipe follows
1/4 cup vegetable oil

Cajun Spice Mix:
1/4 cup kosher salt
1/4 cup cayenne powder
1/4 cup paprika
1/4 cup garlic granules
1/4 cup black pepper
2 tablespoons onion granules
2 tablespoons dried oregano
2 tablespoons dried thyme

Directions:
Preheat oven to 350 degrees F.

Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.

It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces. Lol!!!

Cajun Spice Mix:
Mix well. Store in glass or plastic container with lid.

Ingredients:
3 slices fresh pineapple
1 red bell pepper
1 jalapeño pepper
2 large mangos - peeled, seeded, and diced
1 small red onion, diced
1/4 cup chopped cilantro
1 lime, juiced
1/2 teaspoon lime zest

Directions:

Preheat an indoor grill for medium-high heat; lightly oil the grate.
Cook the pineapple, red bell pepper, and jalapeno pepper on the preheated grill, turning frequently, until the pineapple has mild grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in stainless steel bowl, Saran Wrap and cover to cool.
After peppers are cool, rub skins off gently, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add the mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

Rigatoni w/ Spinach & Spicy Creole Chicken Sausage

This is a nice hearty meal that is super easy to put together, which is a must have for me. I love delicious, easy, fast to make dishes. I really look forward to making dinners for the family. I love to be able to fill my tummy with some comforting food. It's a way to reward myself and the family by unwinding from the day. My family almost always ate a dinner together every night when I was growing up and I think it is important to continue that.
----------------------------------

Rigatoni w/ Spinach & Spicy Creole Chicken Sausage

Serves: 3 to 4

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, chopped
1 pound spicy chicken sausage
1/2 cup dry red wine
1 28-ounce can crushed tomatoes
8 ounces rigatoni
2 cups (packed) fresh spinach, stemmed
1/2 cup thinly sliced fresh basil leaves
1 tablespoon chopped fresh oregano
1/2 cup freshly grated Parmesan cheese

Directions:
Heat oil in heavy large pot over medium heat. Add onion; sauté until translucent, about 4 minutes. Add garlic; stir 1 minute. Add sausage; cook until browned, breaking up with back of spoon, about 5 minutes. Drain drippings from pot.
Add wine, and crushed tomatoes; increase heat and bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cool, then cover and keep chilled. Rewarm over medium heat before continuing.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.
Stir pasta, spinach, basil, and oregano into tomato sauce. Simmer until spinach wilts, stirring often, about 2 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

Chocolate Chipotle Chile Ribs

To be honest I was pretty hesitant to try ribs with chocolate in it, but I did and let me tell you they are the best damn ribs ever!!!! The BBQ sauce is amazing.. A touch of sweetness and a touch of heat make a great combination. You all have to try these. Enjoy!
---------------------------------------

Dry Spice:
2 tablespoons (30 ml) brown sugar
2 tablespoons (30 ml) chili powder
1 tablespoon (15 ml) sifted cocoa powder
1 tablespoon (15 ml) salt
1/2 teaspoon (2.5 ml) ground black pepper
1/2 teaspoon (2.5 ml) garlic powder
1/2 teaspoon (2.5 ml) onion powder
5 lb (2.27 kg) baby back pork ribs

Chocolate BBQ Sauce:
1 onion, finely chopped
1/2 teaspoon chipotle chile powder
2 tablespoons (30 ml) olive oil
1/2 cup (125 ml) chicken broth
1/2 cup (125 ml) ketchup
2 tablespoons (30 ml) lime juice
1 tablespoon (15 ml) brown sugar
1 tablespoon (15 ml) Worcestershire sauce
1 oz unsweetened or bittersweet chocolate, chopped

Method:
Cover ribs in seasoned water (2 Oranges,Cinnamon Stick, 1 Onion 3 garlic cloves, salt & pepper boil for 1 hour.
Line a baking sheet with aluminum foil.
In a bowl, combine all the rub ingredients. Set aside.
Set the ribs on the baking sheet and sprinkle generously with the rub, pressing into the meat.
With the rack in the middle position, preheat the oven to 350'
Transfer the covered baking sheet to the oven and roast until the meat pulls easily from the bone, about 35 to 40 minutes.

Chocolate barbecue sauce:
Meanwhile, in a small saucepan over medium heat, cook the onion and chile in the oil until golden. Add the remaining ingredients except the chocolate. Bring to a boil, reduce the heat and simmer until thickened, about 5 minutes. Off the heat, add the chocolate, stirring until smooth. Adjust the seasoning.
Remove the baking sheet from the oven. Uncover the ribs and baste with the sauce. Save any leftover sauce to serve as an accompaniment. Briefly run the ribs under the broiler for 15 to 20 minutes.