Pumpkin Quesadilla - From Meat On The Side
Fall is on its way, and I'm definitely already starting to see all things pumpkin popping up—from pumpkin lattes to pumpkin pancakes to pumpkin [fill-in-the-blank].
I am in full support of the pumpkin movement, but I find that all these things have a similar flavor.
Don't get me wrong: I love pumpkin, but I also know it can be paired with more than just cinnamon.
Because of this, I wanted to share this Pumpkin-Poblano Pasta from my book Meat On The Side. It combines pumpkin puree with peppers and shrimp for a creamy, sweet, and spicy sauce.
And the entire recipe only uses ten ingredients and is done in about the time it takes for the pasta to cook!
After eating my 124,562nd Everything Bagel with cream cheese, I had an epiphany.
“I should make this into a cheese ball!”
“Better yet, a PUMPKIN cheese ball!!”
And thus the Pumpkin Cheese Ball was born.
I had seen different versions of pumpkin cheese balls on Pinterest.
But most of them involved hours of wait time and a series of rubber bands, which all seemed far above my pay grade (or attention span!).
There had to be a better way.
And guess what?! I found it!
Don't worry, I'll share my secret...
Basically you create a mouthwatering cheese ball made of goat cheese, cream cheese, sundried tomatoes, and scallions.
Cover it in Everything Bagel seasoning, then shape it with a chopstick or spoon.
And for the cutest final effect, top it with a pumpkin stem.
It’s seriously that easy, and it’s done in 20 minutes.
And once you set it on the table, it will last about the same amount of time!
servings: 10 to 12
It’s the day before Thanksgiving, which means my 10-day "Meat On The Side Countdown to Thanksgiving" is officially coming to an end.
Aw, no need to cry! I know, I know--it’s a sad day--but I promise there will be more Meat on the Side recipes in the very near future!
And as a celebration of our last ten days together, I'm giving you one more recipe--quick and easy enough that you'll still have time to make it before Thanksgiving dinner tomorrow!
I’m showing you how to whip up a pumpkin-infused butter, perfect for slathering on all those biscuits, dinner rolls, and crescent rolls.
Just start by letting some regular unsalted butter come to room temperature.
Whip it up in your food processor and then combine it with pumpkin puree, vanilla, maple syrup, and pumpkin pie spice.
Suddenly you have a unique holiday butter that makes everything taste special.
And Happy Thanksgiving to you and yours!
servings: 1 1/2 Cups