CHICKEN PUMPKINS
How do you make chicken bites look like little pumpkins? The trick to this savory treat is a few strategic (but straightforward) knife cuts. The nuggets are soaked in buttermilk, then coated in Cheddar-cracker breadcrumbs and stuffed with mozzarella for the ultimate chicken and cheese experience.
Provided by Food Network Kitchen
Categories appetizer
Time 2h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cut a series of deep slits crosswise into each chicken breast (do not cut through), about 3/4 inch apart from one another. Cut each chicken breast in half lengthwise.
- Whisk together the buttermilk, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours and up to overnight.
- Meanwhile, cut each cheese stick in half crosswise so you have into 8 pieces. Freeze until solid, about 2 hours.
- Fill a large Dutch oven or other heavy pot with 3 to 4 inches of vegetable oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Set a rack on a baking sheet.
- Meanwhile, trim the skinny tops from the celery stalks and remove any leaves. Cut eight 1-inch pieces from the skinny tops (these will be your pumpkin stems) and set aside.
- Add the Cheddar crackers and 1 teaspoon salt to a food processor and process until finely ground. Transfer the mixture to a large bowl.
- One at a time, remove the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bowl of cracker crumbs and toss to thoroughly coat. Shake off any excess coating and transfer to a cutting board, cut-side down. Place a piece of cheese on one end of the chicken and roll up to enclose the cheese. Seal with a toothpick.
- Working in batches of two, carefully lower the coated chicken into the oil using a slotted spoon. Fry the chicken until golden, cooked through and a thermometer inserted in the center of the meat registers 160 degrees F, about 4 minutes. Remove to the prepared rack to drain. Insert a celery stem in the center of each pumpkin so it sticks in the cheese. Serve hot with ranch sauce.
DINNER IN A PUMPKIN
Dinner in a Pumpkin is a hearty casserole cooked right inside a pumpkin! Perfect for serving on Halloween night before the kids go trick or treating.
Provided by Echo Blickenstaff
Categories Dinner Main Course
Time 2h
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with foil. Thoroughly wash and dry the outside of the pumpkin. Cut the top off the pumpkin and clean out the pulp and seeds. Place the pumpkin on the baking sheet. Save the top.
- In a large skillet, sauté onion, celery, mushrooms, and garlic in butter. Add ground beef, sage, and thyme and cook until the beef is no longer pink. Drain the grease from the beef. Add salt, pepper, and water chestnuts.
- In a large bowl, mix soup, brown sugar, vinegar, and soy sauce.
- Add ground beef mixture and cooked rice to the bowl. Mix until everything is evenly coated with sauce. Empty bowl into the cleaned out pumpkin and replace pumpkin top.
- Bake for 1 hour on the lower rack of the oven, or on the rack where the pumpkin can be most centered in the oven. After 1 hour and 15 minutes, remove the top and check the sides of the pumpkin for doneness. The outside of the pumpkin will turn a dark orange, and the inside of the pumpkin should be tender and easily scoop off the sides with a spoon. If the inside of the pumpkin is still not fully cooked, bake for an additional 10-15 minutes. The cooking time will vary depending on the size of the pumpkin. Sometimes I've cooked the pumpkin as long as an hour and a half before it is ready.
- Using hot pads, place the pumpkin onto a serving plate, remove the lid, and stir. Be sure to scoop off chunks of cooked pumpkin into the casserole as it is served. That's the best part!
Nutrition Facts : Calories 447 kcal, Carbohydrate 45 g, Protein 20 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 594 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
CREAMY CHICKEN & PUMPKIN
Prepare this delicious chicken and pumpkin dish the day before and just pop in the oven as your guests arrive.
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 9
Steps:
- Soak porcini in 300ml/1⁄2 pt hot water for 30 mins. Skin chicken and rub the cut side of the lemon over them. Heat oil in a pan large enough to hold chicken in one layer. Add chicken and brown on both sides. Transfer to a casserole.
- Heat oven to 180C/fan 160C/gas 4. Melt the butter in a medium pan. When it stops foaming, add onion and 1 tsp salt, then sauté until pale gold.
- Meanwhile, remove the porcini from the water and rinse well. Pat dry and chop small. Strain the water through a sieve, stopping before the last spoonful.
- Add porcini and pumpkin pieces to onion and sauté for 5 mins. Add fresh mushrooms and cook for 5 mins more, stirring frequently. Stir in the cream, 4-5 tbsp of the porcini water and seasoning if you wish. Simmer uncovered for 10-12 mins until reduced slightly, then pour over the chicken.
- Cover and cook in the oven for 30-40 mins, turning the chicken once or twice and adding a few spoonfuls of water if the sauce becomes a little dry.
Nutrition Facts : Calories 666 calories, Fat 49 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 1.72 milligram of sodium
SAUSAGE-STUFFED PUMPKINS
Baking a meal in a pumpkin is such a fun fall idea! To serve the dish, cut the pumpkin into wedges, giving each person both pumpkin and stuffing. -Rebecca Baird, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, bring the water, rice, bouillon and curry powder to a boil. Reduce heat; cover and simmer 45-50 minutes or until tender. , Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking it into crumbles; drain and set aside. In the same skillet, saute the mushrooms, onion and shallots 3-5 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. , Reduce heat; add the currants, broth, poultry seasoning, sage and marjoram. Return sausage to the pan. Cook and stir 5-7 minutes or until liquid is absorbed. Remove from the heat; stir in rice., Wash pumpkins; cut a 3-in. circle around each stem. Remove tops and set aside. Remove and discard loose fibers; save seeds for another use. Prick inside each pumpkin with a fork; sprinkle with salt and garlic powder. Stuff with sausage mixture; replace tops. , Place in a 13x9-in. baking dish; add 1/2 in. water. Bake, uncovered, at 350° for 30 minutes. Cover loosely with foil; bake 45-50 minutes longer or until tender. Cut each pumpkin into 4 wedges to serve.
Nutrition Facts : Calories 337 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 744mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 4g fiber), Protein 13g protein.
DINNER IN A PUMPKIN
Scoop out hearty helpings of meat, rice and cooked pumpkin in this fun fall entree.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Wash each pumpkin; cut a 4-in. circle around stem. Remove top and set aside; discard seeds and loose fibers from inside. Place pumpkins in a shallow sturdy baking pan; set aside., In a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the soup, mushrooms, soy sauce and brown sugar. Cook for 3-4 minutes or until heated through. Fold in rice; spoon into pumpkins and replace tops. Brush outsides of pumpkins with oil. , Bake at 350° for 50-60 minutes or just until pumpkin is tender (do not overbake). Place on individual serving plates.
Nutrition Facts : Calories 559 calories, Fat 24g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 1714mg sodium, Carbohydrate 51g carbohydrate (12g sugars, Fiber 3g fiber), Protein 34g protein.
CHICKEN-PUMPKIN ALFREDO
This is a unique twist on an old favorite. It's easy to put together and is done in less than 30 minutes. Garnish with more basil, Parmesan, and red pepper flakes. Enjoy!
Provided by thedailygourmet
Categories Chicken Alfredo
Time 30m
Yield 5
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic; stir until browned and fragrant, about 30 seconds. Add half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to incorporate.
- Melt remaining butter in a skillet over medium heat. Season chicken strips with sage, granulated garlic, remaining salt, and remaining pepper. Add chicken and cook in the hot butter until golden and no longer pink in the centers, about 6 minutes.
- Add the chopped basil to the pumpkin Alfredo sauce.
- Drain pasta. Add pasta and chicken to the sauce. Toss to combine and serve.
Nutrition Facts : Calories 630.6 calories, Carbohydrate 75.3 g, Cholesterol 93.5 mg, Fat 24 g, Fiber 5.3 g, Protein 30.9 g, SaturatedFat 13.5 g, Sodium 896 mg, Sugar 5 g
DINNER IN A PUMPKIN
This is so yummy, I tried this at my friend's house this Halloween, well needless to say it will be a tradition at our house.
Provided by Riverbear
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut off the top of the pumpkin and thoroughly clean out pulp and seeds.
- Preheat oven to 350°F (175°C) In a large skillet sauté onions in vegetable oil until tender.
- Add meat and brown.
- Drain drippings from skillet.
- Add soy sauce, mushrooms,brown sugar and soup.
- Simmer 10 minutes, stirring occasionally.
- Add cooked rice and water chestnuts.
- Spoon mixture into cleaned pumpkin shell.
- Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.
- Bake 1 hour or until inside meat of the pumpkin is tender.
- Put pumpkin on a plate.
- Remove pumpkin lid and serve meat.
- For your vegetable, scoop out pumpkin and serve.
Nutrition Facts : Calories 540.9, Fat 31.5, SaturatedFat 10.7, Cholesterol 108.5, Sodium 938.5, Carbohydrate 30.2, Fiber 1.6, Sugar 7, Protein 32.7
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