Pumpkin & Chicken Casserole

Happy Friday guys! Today’s recipe is Pumpkin & Chicken Casserole – seriously delicious and comforting one pot meal, just add some freshly baked (lots of it!) bread to it and serve it hot for a tasty heart-warming meal! 🙂

Pumpkin & Chicken Casserole

Honestly, I had about half of a bread loaf with this casserole and if I didn’t stop myself I would probably have had the other half too. 🙂 This Pumpkin & Chicken Casserole is just screaming for a delicious bread to soak the tasty juices with. I don’t have such meals very often but now the weather has changed, I’m sure this will change too. I seriously need to improve my self-control skills and be able to stop after having a generous amount though. 🙂 But try to look through my point of view – you get home after a long and exhausting day, haven’t had any food all day, froze yourself off at the park and finally  put the kids to bed and…see a pot with hot Pumpkin & Chicken Casserole and freshly baked bread! 🙂 How could you not eat half a loaf of bread with it. 🙂

Pumpkin & Chicken Casserole

Well, this was my story (or something like that) about what happened with the Pumpkin & Chicken casserole. Everyone really enjoyed it too! No leftovers and no bread left either. 🙂

So what’s in the casserole – Pumpkin, chicken, celery, Chorizo or any other red sausage and spices. As you can see – really simple, just a few ingredients but the taste is incredible. I can honestly say this has become one of our family’s favourite ‘Winter Warmer’ recipes, for sure.

Pumpkin & Chicken Casserole

Here’s how to make the Pumpkin & Chicken Casserole

Pumpkin & Chicken Casserole

Pumpkin & Chicken Casserole

Ingredients

  • 3-4 chicken legs ( or you can get a whole chicken and cut it in 4)
  • 1 small pumpkin, deseeded and cut into chunks
  • 1 Chorizo/red sausage, sliced
  • 2 celery stalks, chopped
  • 1 chicken stock cube
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 3 bay leaves
  • 4-5 black peppercorns
  • 1tsp allspice
  • 1tbsp paprika
  • salt to taste
  • olive oil

Instructions

  1. Preheat the oven to 180°C.
  2. Heat a pan with some olive oil and cook the chicken for about 7-8 minutes on each side. Remove it from the pot and add the onion, garlic, celery, sausage, pumpkin and spices. Gently sweat for about 10 minutes.
  3. Add the chicken stock and about a pint of water. Put back the chicken legs. Cover and cook for about 20 minutes. If necessary, add more water.
  4. Place in the oven for an hour.
  5. Serve with freshly baked bread, if possible.
  6. Enjoy!
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Pumpkin & Chicken Casserole

I hope you guys love this recipe as much as we did. Stay tuned for more quick, easy & tasty recipes coming very soon! Meanwhile, I hope you have an amazing weekend with lots of tasty food! xx

Pumpkin & Chicken Casserole

Spinach Pumpkin Cups

Happy Friday guys! The recipe of the day is here – Spinach Pumpkin Cups with cheese centre! And the weekend is coming too! Wow! Have you got any plans? Now that I’ve done my Christmas shopping, I can relax. I’ve got lots of cooking planned, hopefully will manage to do half of it. But, yes, lots of new festive and not so festive recipes coming so stay tuned. All of them will be simple, easy and super delicious, I promise. 🙂

I can’t believe I’m actually writing my third post this week! Woohooo, go me! 🙂 As I shared in my previous posts, that was what I was aiming for – three tasty recipes per week. It’s been two posts so far but slowly, I think I’ll be able to share three recipes. And, don’t get me wrong, I’ve got plenty of recipes, but the biggest problem is to find the time! Well, I suppose I need to be more organised, and I’ll always find time, or at least most of the time. 🙂

Spinach & Pumpkin Cups

This recipe is similar to my Spinach Cups recipe but there’s a yummy pumpkin layer. It’s basically two-layer muffin or cup. I don’t really know how I came up with the idea to combine pumpkin and spinach. I just had some spinach and leftover pumpkin so I had to make something up. Overall, these cups are quite sweet, because of the pumpkin. Not like dessert sweet. They’re savoury but they’ve got sweetness, if that makes sense at all. 🙂

You know how the spinach taste a bit bland, so to make these Spinach Pumpkin Cups more appetizing I added  a piece pf cheese between the layers. Oh, and pumpkin seeds to for a crunchiness. 🙂 These are delicious to have for breakfast, lunch and dinner, on their own or as a side. Or why not have them with a bit of butter. That might be a bit naughty but will definitely be super tasty. It’s the perfect Meatless Monday recipe. It seems, I’m posting meat free recipes on any day but not Monday. 🙂 Really have to change that.

Here’s what you need for these pretty Spinach Pumpkin Cups.

Ingredients:

  • 150g spinach, cooked and pureed
  • 100g pumpkin, cooked and mashed
  • 200g flour
  • 2tsp baking powder
  • 2eggs
  • 1 cup yogurt
  • 50g butter
  • 1tsp salt
  • 100g pumpkin seeds
  • 100g mild Cheddar cheese

Spinach Pumpkin Cups

Preparation:

  1. Preheat the oven to 200°C.
  2. In a bowl, combine the spinach, half of the butter, 1 egg, half of the yogurt and 1 tsp baking powder. Mix well and add half of the pumpkin seeds.
  3. In a second bowl, combine the pumpkin and the rest of the ingredients apart from the cheese. Mix well.
  4. Grease a muffin tray and pour from the spinach mixture halfway. Add a chunk of the cheese and finish with the pumpkin mixture.
  5. Repeat with the rest of the mixture.
  6. Place in the oven and cook for about 30 minutes or until ready.

Enjoy!

Spinach Pumpkin Cups

Tip: These cups are delicious snack and perfect to have them on the go. They’re light and filling and look really pretty, don’t you think? 😉

Spinach Pumpkin Cups

Roasted Pumpkin Hummus

Happy end of the week guys! And happy Pumpkin season!

Hope you all gonna have a great weekend with interesting things to do and lots of time to rewind and get ready for the next busy week! At least, this is what I’m planning to do.

It’s funny how you wait impatiently for Friday to come and then a few moments later you realize it’s already Monday and you need to go back to your work 🙂 Not fair, someone should extend the weekend one more day at least or even two! That would be something.

And Halloween is just in 10 days! Did you get your costumes yet. I still have to figure it out what would be my Halloween accessory as my daughter insist I need to be a witch when accompanying her to a Halloween party. And then you need start planning and organising Christmas. How crazy is that, time is literally flying. But I do love this time of the year and then Christmas is definitely my favourite time of the year so I’m looking forward to it!

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The recipe of the day is a Pumpkin Hummus which I’ve never tried before(how could I miss that)but now it seems I even prefer it to the regular hummus. I love combining sweet and sour ingredients and this recipe is exactly that – the pumpkin(or squash will do the same) is sweet but it really combines well with the tahini, lemon and garlic. By the way, make sure you roast the garlic (I did mine with the pumpkin). Otherwise it might be a bit harsh. I mean, I do like garlic, but seriously, it tastes much better when it’s roasted, in this particular recipe at least.

It is a really unusual taste this hummus, but in a good way. It’s sweet but you can definitely taste the nuttiness of the tahini and the roasted garlic, of course. It’s surprising something that simple could taste that good.

The consistency is very rich so if wished add some water. And if you really like olive oil, be more generous, hummus loves olive oil 🙂 Also, to make it a bit crunchy, try adding some pumpkin seeds on top, sunflower work too or even some chia seeds. Make it as seedy as you’d like 🙂 Thus, it’ll not only taste divine, but it’ll be packed with healthy ingredients that will boost your energy.

Here’s what you need for this yummy dip.

pumpkin-hummus3

Ingredients:

  • 300g pumpkin or squash, roasted
  • 2 garlic cloves, roasted (with the pumpkin)
  • 100g tahini paste
  • 100ml olive oil
  • 1/2 lemon, juice only
  • salt to taste

pumpkin-hummus6

Preparation:

  1. In a bowl, combine all the ingredients and blitz to a smooth mixture.
  2. If wished add more or less olive oil and if the mixture is too thick, add some water.
  3. Spread it on a wholemeal toast or dip it with some crackers.

Enjoy!

pumpkin-hummus7

Tip: This is not only a delicious hummus but you could also use it as a spread or even whip it in your pasta next time for a tasty Pumpkin Pasta!

pumpkin-hummus4

Pumpkin Cheesecake

Happy Monday guys! I feel I’m a little behind with my pumpkin recipes this year but that needs to be changed. To start with, I made this amazing Pumpkin Cheesecake but, take a note of this, with a real pumpkin. Not that the ones in tins are not real What I mean is, instead of buying tinned pumpkin puree (which to be honest I haven’t seen here in the UK) I used my own pumpkin. Well, the only thing I had to do is to cook it and puree it. And I think the cheesecake actually tastes lighter this way and you can actually tell there’s a pumpkin mixed in there.

pumpkin-cheesecake5

This Pumpkin Cheesecake does not require any baking. I decided against using eggs and baking the cheesecake to make my life easier. Plus, to be honest, it was already late at night and I really wanted to et to bed and Netflix:-)

However, you need to leave it to rest in the fridge for a few hours, overnight is perfect. And be careful, mine started melting quickly, so don’t take it out of the fridge unless you’re gonna eat it.

pumpkin-cheesecake

I also added some chocolate on top, kind of attempted marbling it too. Dark chocolate is the best with pumpkin, but milk chocolate tastes good too(because all chocolate is just divine) I used the second one, simply because that’s what I had in my kitchen cupboard and was in the middle of making the cheesecake. That reminds me, I need to restock my kitchen cupboard.

pumpkin-cheesecake3

To sum up, this Pumpkin Cheesecake is like most of the cheesecakes recipes I’ve made, the only difference, there’s a pumpkin whipped in and of course, it tastes like pumpkin, autumn, cinnamon, Halloween and everything orange and pumpkin you can think of:-)

Here’s what you need for this amazingly simple and delicious cheesecake.

Ingredients:

  • 300g digestive biscuits, crushed
  • 150g butter, melted
  • 300g pumpkin, cooked
  • 400g cream cheese
  • 200ml double cream
  • 150g brown sugar
  • 1tbsp cinnamon
  • 1tsp nutmeg
  • 1tsp cloves
  • 200g milk chocolate, melted

pumpkin-cheesecake6

Preparation:

  1. Combine the biscuits with butter and layer them on a springform cake tin covering the bottom with baking paper in advance.
  2. Whip the cream, cream cheese, pumpkin and seasoning together. Make sure to mix well.
  3. Pour over the biscuit layer and even the surface. Add the melted chocolate on top and refrigerate for at least 3-4 hours.

Enjoy!

Tip: Why not try some of these pumpkin recipes next time:

Pumpkin & Honey Cheesecake

The Ultimate Pumpkin Soup

Pumpkin & Lentil Cheesy Bake

Pumpkin & Shrimp Soup

Succulent Pumpkin Pie

Pumpkin & Spinach Terrine Bread

Pumpkin & Feta Cheese Muffins

Wow! Now that I look above, it seems I’ve got quite a few pumpkin recipes! And all of them are quick and easy and taste divine. However, there are still so many other pumpkin recipes I’d like to make so stay tuned for these! Meanwhile. get your own pumpkin, carve it and keep the meat to make one of the above recipes:-)