pumpkin lush pie

Let fall commence!

In college, my chocolate version of this tasty dessert was my go to. When I discovered pumpkin pudding last year, I transformed my recipe and the outcome was scrumptious.

Pumpkin Lush Pie

2 packages of pumpkin pudding mix
1 graham cracker crust, extra filling
1 8 oz. cream cheese, softened
1 cup of powdered sugar
1 cup of milk
1 package of whipped topping
nutmeg to sprinkle on top

For the first layer, mix cream cheese, 1 cup of whipped topping and powdered sugar. Add the powdered sugar as you go to avoid bathing in it. You could also add more or less sugar based on your preferences. Once the first layer is mixed, spread in the bottom of the graham cracker crust.

For the second layer, combine the pumpkin pudding mix and milk until thickens. I gradually add the milk to obtain my desired consistency. Sometimes I add a little less milk. Once this layer is mixed, spread over cream cheese layer.

Finally, use the remaining whipped topping to cover pumpkin layer. Sprinkle with nutmeg. Chill for 1-2 hours and then serve.

Note: You could use any pudding flavors you like year round.

This recipe is so easy to pull together and quite tasty! Enjoy.

Happy Fall Y'all!

zucchini spaghetti

I decided to use up some canned goods and veggies that I had around the kitchen for Sunday Supper. The result was quite delicious! I must admit that I was kind of proud of my creation.

The dish was perfect for a hearty Sunday evening and much welcomed after weeks of eating out due to my hectic schedule. I simply used what I had lying around so you could add all sorts of yummy things and additional veggies to take this dish to the next level. The sauce was so good that I will probably eat it over steamed broccoli later in the week.

 The roasted red peppers added a touch of sweetness which balanced out the acid of the tomatoes without having to add sugar to the dish, which many recipes call for. And, if you are a pasta lover but are eating Paleo or Gluten Free, this will certainly satisfy your craving and fill your belly. Hope you enjoy!

Zucchini Spaghetti

6 oz. can of tomato paste

28 oz. can of peeled whole tomatoes

12 oz. jar of roasted red peppers, drained

1 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon salt

1 lb. ground turkey or lean beef (if using beef, be sure to drain grease)

2 gloves of garlic

1 onion, chopped

1 zucchini per person, julienne cut

Olive Oil

Sauce will make about 8-10 servings

Note: You could also make this sauce ahead of time and freeze in individual ziploc bags or split the sauce for multiple meals.

In a saucepan, combine tomato paste, whole tomatoes, roasted red peppers, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon of salt and simmer for 15-20 minutes over medium heat.

In a skillet, saute garlic and onion with a little olive oil. Once the onions become translucent, add meat. Season with 1/2 teaspoon oregano, salt and pepper until meat is browned.

Once sauce has simmered, pour mixture into a blender (or use immersion blender) and blend until smooth. Combine sauce with meat and allow to simmer for another 5-10 minutes until flavors are combined. 

Julienne peel a zucchini, one per person, and saute for 5-10 minutes with a little olive oil. You can also boil the zucchini for 2-5 minutes in boiling water just like regular noodles.

Pour sauce over zucchini and enjoy!

Happy Easter!

I was not quite sure what my Easter plans would entail, literally right until I was leaving my apartment, but the day turned out to be the perfect celebration of the holiday. Mal and I made the trip to Dunedin to spend the day with my Momma and Doug. The spring semester has been so busy that I have barely had time to get in quality time with people I love so it was nice to take a break and have fellowship with family.

The day turned out to be gorgeous and full of sunshine so we started our celebration by taking a stroll through downtown Dunedin to the marina for wine and appetizers. We noshed on prawns and crab meat while overlooking the water. Of course, no family celebration would be complete without a bottle of malbec to go along with our meal.

After an afternoon by the water, we strolled back to the house where Momma prepared a yummy supper of salmon and roasted veggies. Dessert was simple but always one of my favorites - dark chocolate with hazlenuts.

The day was the perfect celebration and definitely a perk to be able to celebrate the holiday at home. I hope everyone had a great Easter!

Sunday Supper: White Pizza with Fresh Basil

After having a yummy carb induced coma breakfast with Mal, my body was craving.. well more carbs, particularly, a yummy slice of pizza. I decided to use some leftovers in the fridge to pull together a homemade and healthier version of the traditional pie.

White Pizza with Fresh Basil
3-4 tablespoons pesto with basil
1/2 cup of shredded fresh mozzarella cheese (substitute: skim shredded italian cheese blend)
1/2 cup part-skim ricotta cheese
pinch of pepper
1/4 cup fresh basil, chopped
1 flatout wrap for crust
olive oil cooking spray

Preheat broiler. Heat baking sheet in broiler while prepping pizza. Lightly coat crust with cooking spray. Spread pesto evenly over crust, leaving a 1-inch border.

 
Sprinkle shredded cheese. Dollop ricotta with a teaspoon. Broil for 2-5 minutes, until cheese is melted. Top with fresh basil.

Enjoy! Happy Sunday!

Sunday Supper: Roasted Shrimp & Feta

One of the best parts of living in Tampa is the proximity of family. My Momma and Bonus Dad, Doug, live an hour south in a sweet little town called Dunedin. I made the drive down today to enjoy some quality family time, delicious meal and evening stroll.

Momma made Sunday Supper tonight and as always, treated me to an amazing meal. Mediterranean  flavors are my absolute favorites. I love the simplicity of ingredients and richness of flavors. Tonight's menu featured this delicious Roasted Shrimp and Feta recipe from Ina Garten. We also feasted on roasted veggies and Champagne Sangria. To top of the meal, dessert was fresh berries in a raspberry reduction with fresh whipped cream and pistachios.

Happy Eating!

Sunday Supper: Pulled Pork

One of my favorite dishes to make and enjoy during the summer is pulled pork. Something about this meal just screams summer to me.

On Sunday, The Smiths came over to catch up, have lunch, celebrate my arrival to Tampa, and spend some time in the pool. I took the opportunity to break out an old favorite. One of the great things about this dish is that it is I make mine in the crockpot so you fix it and forget it until its time to eat. I enjoy being able to spend time with my guests rather than being tied up in the kitchen the whole time.

Momma suggested this rub for the pork and it was divine. The meat came out so tender and yummy. Definitely make this dish because it is sure to be a crowd pleaser. You could also adapt this recipe for chicken.

Pulled Pork
Serves 8

2 lb. pork tenderloin
1/2 cup of chicken broth - you really could use any liquid, I happened to have this on hand
BBQ Sauce
Buns to make a sandwich
Any side fixings you might fancy

Dry Rub Ingredients, Courtesy of Tyler Florence

3 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon brown sugar

1 tablespoon dry mustard

3 tablespoons coarse sea salt

The night before wash and dry the tenderloin. Apply the dry rub thoroughly to cover the tenderloin. Be generous. Refrigerate for at least one hour or overnight.

Note: If you forget to do this ahead of time, it is no big deal. Apply it before placing in crockpot. It tastes better the longer it has to season the meat.

Place the seasoned tenderloin with chicken broth in crockpot. Cook on low for 6-7 hours until tender. The meat should fall apart. To get the "pulled" effect, use two forks and gently pull the meat apart while it is still warm. Serve immediately.

Your guests could enjoy this on buns or without. This dish could also be frozen and is great for leftovers.

Of course, the most important part of any meal is the ones you are able to enjoy it with. I have been friends with Melissa and Derek for nearly ten years. Mel, my fellow dip queen, made my favorite dip and we had lots of girl talk. Y'all know that I love me some babies. Lucky for me, The Smith Family includes two little pumpkins who sweetly call me "Aunt Jessica". I always cherish my time with them. I am happy to have been able to share my Sunday with such dear friends.

Derek and Madi Kate enjoying the pool

Little Connor relaxing

Girl Time with Melissa

xo. JM