Sundays With Stephanie
Sundays With Stephanie
Happy Halloween 🎃 All the pumpkin local faves & recipes, including stuffed pumpkin, pumpkin rigatoni with crispy sage, an exclusive subscriber crock pot white chicken chili an apple cider cocktail
Happy Halloween from me, Kurt, and Stanley! This picture was from our epic book tour van trip with Stanley in 2022, where we stopped in Door County. Stanley was not even one year old here!
Its Spooky Season, and I am attending our neighborhood Halloween Dance Party tonight! It’s super fun and for Adults only! Which costume should I reprise?
Do you know what the 10 signs are that your house is Haunted?
I swear my house at 120 Mackubin was haunted. My dog Nikki hated that house, and I always heard footsteps on the third floor when no one else was home.
Here is an apple cider cocktail that is delicious for Halloween!
Have you heard about NumSkullz Twin Cities Creature Shop?
You can find this Halloween House on Chowen Avenue near Lake Harriet
This guy’s passion for decorating skeletons in this yard has become a passion. The passion grew, and he created a business where he would make a skeleton display in your yard with his rewired skeleton models.
Do you like Spooky Podcasts? Here are 25 to consider - I personally have loved Lore and Also Dr Death that just launched a new 3rd season!
What are the scariest Movies? Here is a top 100 list and I think Dead Ringers is spot on. Also… the Hitcher and Hereditary. Watch the Hitcher opening sequence
What I am Thinking About:
A few Fall must haves are on my list as we start to settle into some cooler weather including:
The Thymes Candle my 100% favorite scent
The Rumpl Couch Blanket my friend bought me this and I love it! so warm and scrunches up for easy storage in the van or at home
My CotoPaxi favorite Vest has a new color!
I love Pumpkin, and it's certainly the season! Here is a list of some of my favorite local pumpkin delicacies
Pumpkin Pancakes? Als Breakfast for Savory, Freehouse for Sweet
Pumpkin Ice Cream and Pumpkin Ice Cream cake? Baby Zeto
Pumpkin Butter? Golden Fig
Pumpkin Ravioli with Sage? Broders Pasta Bar
Pumpkin Scones? Breadsmith
Pumpkin recipes? I have the here including Pumpkin Soup, Pumpkin Cream Cheese bars, Pumpkin Chocolate Chip Bread, Pumpkin Cheesecake, and Pumpkin Rigatoni from our latest episode of “Taste Buds with Stephanie,” where we featured all things Pumpkin! Remember the Stuffed Pumpkin recipe on last years Pumpkin show? It’s in the recipe list here
Creamy Pumpkin Rigatoni with Crispy Prosciutto and Sage Topping
Serves 4-6
Ingredients:
2 Tbsp olive oil
4 oz prosciutto
1 package of sage leaves - about 20 or so whole leaves
2 Tbsp butter
1 Tbsp fresh thyme leaves removed from the stems
1 shallot chopped
4 garlic cloves minced
1 tsp chili flakes
1 cup canned pumpkin purée
1/2 cup Kemps 4% cottage cheese, blended until smooth in a blender, Cuisinart, or immersion blender
1/2 cup whole milk
2 tsp salt
1 tsp cracked black pepper
1 lb. rigatoni pasta noodles
1 cup grated Parmesan cheese
Instructions:
For the Crispy Prosciutto and Sage:
Preheat the oven to 400° F. Line a baking sheet with parchment paper.
On the baking sheet, drizzle 2 Tbsp olive oil and lay strips of the prosciutto and sage leaves onto the oil and bake for 5 minutes, until crispy, and set aside.
For The Pumpkin Sauce:
In a large skillet, melt together the butter, thyme leaves, shallot, garlic, and chili flakes over medium heat.
Cook, occasionally stirring, until the butter is browning, the garlic turns golden, and the spices become fragrant for about 4 minutes.
Reduce the heat to low, add the pumpkin, and cook for 4-5 minutes, until thickened. Stir in the cottage cheese and the milk, cook another 2 minutes, and set aside.
For The Noodles
Cook rigatoni according to package, reserving a 1/2 cup of pasta cooking water.
Add cooked noodles to the pasta sauce with the Parmesan cheese and any reserved pasta water to enhance the dish's creaminess until it reaches your liking.
Season with salt and pepper, divide among your pasta bowls, and top with the crispy prosciutto, sage, and freshly cracked black pepper.
Crocktober is winding down. There is still plenty of time to win great prizes by rating recipes on StephaniesDish.com, but don’t wait! My latest slow cooker recipes include amazing Italian Beef Sandwiches and a homey Corn Chowder. Get all the recipes and details on the contest below!
I also have a Subscriber Exclusive Crockpot Chicken Chili for you here! This recipe will live in the archive that Paid Subscribers can access all year. These recipes are exclusive to Substack subscribers!
Find the archive here:
White Bean Chicken Chili for the Crockpot
Serves 4-6
Ingredients
2 pounds boneless, skinless chicken breasts
6 cups chicken stock
2 (15-ounce) cans of white cannellini beans
2 (4.5-ounce) cans of diced green chiles
1/2 cup prepared green salsa ( I like this 7 oz can Herdez - it comes in a bottle, too in the Mexican food section of the grocery store)
1 poblano pepper diced
1 jalapeno pepper diced
3 cloves garlic minced
2 cups diced white onion
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon cayenne pepper
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 cup plain full-fat greek yogurt
¼ cup chopped fresh cilantro
Fresh lime wedges
For Serving:
For serving diced jalapeno
avocado,
sour cream
shredded cheese
Cotija cheese
tortilla chips
Instructions
Place chicken in the bottom of a 6-quart or larger slow cooker.
Top with the chicken broth, white beans, green chiles, green salsa, poblano, jalapeno, garlic, onion, cumin, oregano, cayenne, salt, and pepper. Stir to combine. Cover and cook on low for 6 hours or high for 4 hours, until the chicken is cooked through. Transfer the chicken breasts to a plate. Once cool enough to handle, shred them and set them aside.
Add 1/2 cup Whole Greek Yogurt to the pot and blend with an immersion blender for 30 seconds to mix into the soup and thicken the soup
Stir the shredded chicken and cilantro back in the soup. Portion into bowls and top with a squeeze of fresh lime juice.
Add toppings and enjoy.
What I Recorded:
Our Pumpkin “Taste Buds With Stephanie” episode was a blast!
Crockpot Italian Hot Beef Sandwiches were a hit on Jason’s Show and would be a great trick or treating dinner
And remember to rate your recipes on stephaniesdish.com for a final shot to be entered into our Crocktober giveaway!