Food

Pumpkin Spice Dip

I’m not a coffee drinker, but I do love almost all things pumpkin in the fall.

Pumpkin chai – yes
Pumpkin spice latte – NO
Pumpkin cookies – yes
Pumpkin Cheerios – NO
Pumpkin scented candles – yes

I’ll also give a yes vote to this Pumpkin Spice Dip!

A friend of mine made this last fall and brought to the office. It only took one bite to get addicted! This is not a heavy dip which makes you go back for another dip in seconds. Another bonus is that it only has five ingredients, so you can look like you’ve slaved on this gourmet appetizer without the fuss.

Pumpkin Spice Dip

  • 1 15-ounce can pumpkin
  • 1 5-ounce package instant vanilla pudding mix
  • 1/2 tablespoon pumpkin pie spice
  • 1 8-ounce container whipped topping
  • 1/2 cup of miniature chocolate chips (optional)
  • graham crackers or ginger snaps, for serving

Mix all the ingredients together. Serve.

Chicken Mushroom Risotto

If you love creamy risotto, then you have to try this recipe! It’s only been recent that I’ve tried out some risotto recipes as I wasn’t quite sure what to think of it before now. But made the correct way and blended with other great flavors and you’ll have a recipe you’ll continue to return to for weeknight favorites.

I loved that this recipe wasn’t time intensive and could be made with just a few simple ingredients. Yes, it is carb heavy, but if you only have it every few months I say go ahead and splurge on this creamy creation.

One thing to note: you must use arborio risotto rice. This is the entire key to the creamy texture of risotto.

Chicken Mushroom Risotto

  • 1 teaspoon to 1 tblespoon olive oil
  • 12 ounces chicken, cut into bite sized pieces
  • 13 ounces mushrooms, sliced
  • 2 tablespoons unsalted butter
  • 2 garlic gloves, minced
  • 1 onion, fincely diced
  • 1/2 cup white wine (or sub with chicken brother)
  • 1 1/4 cups arborio risotto rice
  • 4 cups chicken brother
  • 1/2 cup grated parmesan cheese
  • 1-3 tablespooons unsalted butter
  • freshly chopped parsley

Heat 1 teaspoon oil in a skillet over high heat. Add chicken and cook until browned and cooked through. Transfer to a separate bowl. Add mushrooms and cook until light golden. Add to bowl with chicken.

Turn heat down to medium and return pot to the stove. Add butter and melt. Add garlic and onion. Saute for 3 minutes or until softened.Turn heat up to high, add rice and stir until the grains become partially translucent – no longer than 1 minute. Add win and cook, scraping the bottom until the alcohol smell evaporates, about 2 minutes.

Turn heat down to medium low. Add about 3 cups of chicken broth. Leave it uncovered, stirring just once or twice, until most of the liquid has been absorbed. Check firmness of rick and add 1/2 cup brother at a time, stirring in between until absorbed, until the rice is cooked to your taste. Add chick and mushrooms to heat through.

When the risotto is ready, add a bit more broth and remove from the stove. Add butter and parmesan and stir until blended. Serve immediately.

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Welcome to my journey! I'm a wife, dog lover, gardener, outdoor enthusiast and cook, but I keep busy during the day as a communications, marketing and social media professional.
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