Savory Pumpkin Risotto

As soon as fall hits, the sweet pumpkin recipes come out en masse. Let’s explore the opposite end of that spectrum with some savory pumpkin risotto, fit for a king. 

Savory Pumpkin Risotto

Once the first leaf falls off the trees, something happens in the food world. As soon as it touches the ground, people bust out their cans of pumpkin and get to it. The lattes, the syrups, the cookies, bars, cakes, smoothies. Pumpkin is in everything. And even though I couldn’t resist a little pumpkin spice, I tried to really wait until October to share any serious pumpkin recipes.

Let me just say thank you October! I love pumpkin and it has been tough holding off this long. And while so many recipes out there are for pumpkin sweets and treats, I love taking a look at the savory end of pumpkin sometimes. It gives food a real richness, a creaminess, a depth. I’ve been spooning it into pasta for years, layering it into lasagnas or stuffing it into raviolis. Some of those can be somewhat complex and time consuming but this savory pumpkin risotto? It’s easy as pie.

Whip it up like a standard risotto. Keep a watchful eye, have some patience, pour yourself a glass of wine. Stir, stir, stir. Absorb. Let the rice get really nice and creamy. And when it seems like it is at its creamiest, add in some pumpkin puree. Take it to the next level and get serious about risotto. If you are really adventurous, you could put some fried sage on top. I did not have any sage. I only have sage when my mom is nice enough to give me some of hers. But regardless, this risotto is one for the books.

Savory Pumpkin Risotto


  • 1/2 cup Arborio rice
  • 1 small onion, diced
  • 2 Tbsp. butter
  • 1/2 cup white wine
  • 3 cups chicken stock, warm
  • 1/4 cup parmesan cheese
  • 1/2 cup pumpkin puree
  • 1 tsp. cinnamon
  • salt and pepper to taste.


  1. In a large sauce pan, melt the butter.
  2. Toss in the onion and cook until just translucent, about 5 minutes. Add in the rice and cook until toasted.
  3. Once toasted, add in the wine and cook until the wine is absorbed. Add the broth, 1/2 cup at a time.
  4. Cook until all of the broth has been absorbed and repeat until you have no more broth. At this point, the rice should be thick and creamy and cooked through.
  5. Stir in the parmesan cheese, pumpkin puree and cinnamon until combined. Season with salt and pepper.
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Jalapeno Chili Stuffed Idaho® Potato Mummies for #SundaySupper

Jalapeño Popper Chili Stuffed Potato Mummies for Sunday Supper

My favorite thing about Halloween is its playful nature. Be it scary or sweet, it is a night for transformation, acting and lots and lots of great food and scary movies. I know after a night out grabbing treats and meeting and greeting neighbors in costume, I want to come home to a hearty meal. Stuffing myself to the gills with tasty food while binge watching horror flicks is what I’m all about.

And there is nothing more comforting than chili and potatoes. For Sunday Supper this week, the theme was Halloween food and potatoes. The Idaho® Potato Commission asked some of us to create some fun Halloween-themed goodies and it really gave everyone a chance to break out the creativity. I brainstormed for a while and eventually landed on the idea of chili stuffed potato mummies. But I couldn’t use regular classic chili. Something like a Halloween-themed potato needs a sassy, exciting chili. A spicy, cheesy chili. I couldn’t get the idea of a loaded baked potato out of my head.

And so jalapeno chili stuffed Idaho® potato mummies were born. This chili is everything. It’s warm and hearty, spicy and sassy, cheesy and gooey. When you combined it with the delicious fluffy baked potatoes, it is like a comfort food meal dreams are made of. The kind of meal you want to come home to after a long night of scares. And the plus is you can make all of the components – the potatoes and the chili – in advance and just assemble when you get home. A few strips of Colby jack cheese and some jalapenos make for the mummy skin and eyes. And the bacon serves a great dual purpose – it gives flavor, of course but also makes the mummies look aged and creepy. Halloween plus Idaho® potatoes plus spicy chili? We’re all in.

Head over and check out the Idaho® Potato Commission! You can check out their website, Facebook, Twitter, Pinterest or Instagram for some great dishes and fun ideas. And be sure to visit the rest of our Sunday Supper eats!

This post is sponsored by the Idaho Potato Commission. All opinions are my own.

Jalapeño popper chili recipe from Prevention RD.


Jalapeno Chili Stuffed Idaho® Potato Mummies for #SundaySupper


  • 1 Tbsp. olive oil
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 4 jalapeno peppers, diced
  • 3 garlic cloves, minced
  • 2 breasts of chicken, cubed
  • 2 tsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. paprika
  • 1 15-ounce can diced tomatoes with green chiles
  • 1 1/2 cups chicken broth
  • 2 cups frozen corn
  • 6 ounces cream cheese, sliced into chunks
  • 1/4 cup colby jack cheese plus additional strips for potatoes
  • 3 slices bacon, cooked
  • 4 Idaho potatoes


  1. Heat oven to 400 degrees. Wash and dry potatoes then wrap in foil. Place in the oven and bake for 40 minutes until softened.
  2. Heat oil over medium high in a large pot. Add onion, red pepper, jalapeno pepper and garlic and saute until onion is translucent, about 7 minutes.
  3. Push the veggies to the side and add the chicken. Cook until chicken is no longer pink, then sprinkle in chili powder, cumin and paprika.
  4. Stir in the tomatoes, chicken broth and corn. Bring to a simmer and cook for 30 minutes. Add in cream cheese and cheese and stir until melted thoroughly.
  5. Crumble in bacon.
  6. Take the potatoes and slice them in half. Use a spoon to scoop out the center.
  7. Fill the center with chili. Place cheese strips in a cross-section pattern on top of the chili.
  8. Broil for 2 minutes until cheese begins to melt.
  9. Top with two jalapeños for eyes and crumble bacon on top.
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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Three-Ingredient Nutella Brownies

Brownies are a classic treat, perfect for any occasion. Three-ingredient Nutella brownies pump up the volume, giving you an easy and delectable treat in less than 25 minutes.

Three-Ingredient Nutella Brownies

I’m participating again this month in the Secret Recipe Club and this time around, choosing a recipe was no easy feat. My assignment was Dorothy’s blog Shockingly Delicious. And the title of her blog is completely appropriate, every single thing is delicious. I struggled choosing a recipe. Her savories are amazing, out of this world and unique. Her sweets are devilishly sweet and decadent. Choosing one recipe is part of the challenge.

I settled on four-ingredient Nutella brownies for a few reasons. First, Nutella. Now, I used a mixture of Nutella and Nutella and cream which I snagged at Home Goods. It’s what I had on hand and it didn’t make any major changes to the taste of the brownies. You could use all Nutella or maybe even a mixture of Nutella and peanut butter, if you wanted to try it. Second, four ingredients (in my case, three since I skipped the nuts) and a quick baking time is incredibly appealing. I can spent a quick five minutes mixing and be done in the kitchen. Third and finally, brownies. I can never turn away from a brownie, soft and chocolate, with a crispy shell.

Three-Ingredient Nutella Brownies2

These three-ingredient brownies taste exactly how a brownie should taste. They are dense without being heavy. Chocolatey but not too rich. And they have a great crunch on the outside, my favorite aspect of any brownie. I’m super excited to have Dorothy’s blog this month, I was completely satisfied and happy!


Three-Ingredient Nutella Brownies


  • 1/4 cup Nutella
  • 1/4 cup Nutella and cream (you can use all Nutella if that's what you have on hand)
  • 1 egg
  • 5 Tbsp. white whole wheat flour


  1. Preheat the oven to 375 degrees and line a mini muffin tin with paper liners.
  2. In a large bowl, combine Nutella, egg and flour until well mixed.
  3. Spoon the mixture into the muffin tin, filling to the top.
  4. Bake 20 minutes or until cooked through.
  5. Remove to a baking rack and cool completely.
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Don’t forget to check out some of the other recipes this month!

Pineapple Margaritas

Classic lime margaritas are a thing of the past. It’s the fun, new flavors that are kicking up dust. Our favorite: pineapple margaritas.

Pineapple Margaritas

For a long time, I thought margaritas were a bit cliché. I never saw people at bars ordering them, opting instead for the easy (and cheap) bottle of beer. It made dancing easier, not having to worry about neon green liquid sloshing down your hands while you pretended you had rhythm. I don’t think I fully began to appreciate margaritas and their complex flavors until later into adulthood.

Now, I am all about the marg. I like them in all forms: frozen or on the rocks, fruity or traditional, spicy or sweet. It’s just something that comes with age, appreciating the way the tequila bites you just a bit with each sip. My favorite margaritas are, naturally, the sweet kind. Flavored with fruit juice, topped with some sort of edible garnish that soaks in all the tasty liquid. Yes, I’ll take a fruity margarita any day, please.

Pineapple Margaritas

This summer has been all about the pineapple margarita. I’ve enjoyed one or two while sitting by the pool or lounging at the beach. My sister-in-law imbibed and had a few while visiting. I think it’s the pineapple that I like best. Pineapple, to me, is always a little bit sweet and a little bit tart. That little bit of tart flavor is what does it for me. It’s not cloyingly sweet, just sweet enough.

Top this bad boy off with a chunk pineapple fruit skewer. Swirl it in there and eat those pineapples with relish, wishing summer could stay forever.

Pineapple Margaritas


  • 1 ounce tequila
  • 1 ounce triple sec
  • 1 ounce simple syrup
  • Juice from 1 lime
  • 2-4 ounces pineapple juice
  • Pineapple chunks


  1. Combine the tequila, triple sec, simple syrup and lime juice in a large measuring glass. Pour in the pineapple juice and stir until combined.
  2. Using a sharp skewer, thread the pineapple chunks. Pour the juice into a glass and garnish with the pineapple skewer.
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Blogland Tour Stop

You may have seen the Blogland Tour floating around lately. Basically, it’s a fun little Q&A about the creative process, upcoming projects and fun things we’ve got in the works. My friend Jessica from Sparkles and Glue recently nominated me to lead the next leg of the tour.

1.       What am I working on?
Currently, lots of fun Halloween things. I never used to enjoy Halloween much. There’s a weird time period between childhood and adulthood where the holiday really isn’t good for much. Now, I adore it. I binge on scary movies, eat lots of candy, hang out with family doing fun fall things and plan lots of fun and spooky treats. This year, I’m working on creepy candy apples and broken glass candy. Eerie, right?


2.       How does my work differ from others in my genre?
I’m not sure that my work really does differ. I try to cook, and write, from the heart. Mainly, I started this blog here to write more. It turned into something different when I realized that cooking wasn’t actually impossible like I’d originally thought. I now try to expand my skills but mainly keep this space about writing. I think my genuine nature, ability to be self-deprecating and willingness to try things at least once set me apart a bit from my fellow food bloggers. Everyone has a schtick. I’d like to think mine is humor and writing with a side of home cooking.

3.       Why do I write/create what I do?

The short answer: because I like it. The better answer: because you like it. I start out thinking of recipes that I’ll eat. Because hell, I’m not going to create a gross raisin recipe because raisins are gross unless covered in copious amounts of chocolate. And someone has to eat this stuff once it’s tested and photographed, right? But looking back on what is popular and what the readers favor, I can take those ideas and meld them together with what I like to create something fun, tasty and pleasing for everyone involved (except the picky people I live with who like nothing and are thus thin but clearly unfulfilled).


4.       How does your creating/writing process work?
I basically always have three to four sheets of scrap paper floating around with random words or phrases on them. “Pumpkin spice caramel cupcakes” or “Sludge Slime Candies”. I’d like to say that for me, organization is key. That would be a lie. I can maintain organization in my professional life but in my home life and blogging life, I prefer to be more creative and less by the book. It results in a lot of sticky notes, drawings, doodles and ideas floating around the entire house and taking over my purse. When it comes time to write, I sit down and write exactly what I’m thinking, feeling, being. It’s obvious when I’ve hit a road block since the paragraphs are shorter. And when I’ve got a stroke of creative genius or a hit of adrenaline about one thing or another, you’ll get too many words. Writing, for me, is catharsis. A purge. So I do that. Until I’m done. And then sit down two days later with a different recipe in front of me and then repeat the entire process again.

And now, meet some of my friends!

Amanda is from the Kitcheneer and it definitely one of my favorite gals!


Hi! I am Amanda from The Kitcheneer, where I love engineering healthy recipes for you! I am a twenty something living in Virginia with my loving husband/co-blogger and our fur babies. I love making healthier versions of our favorite foods as well as trying out some fancier dishes ( especially from the great Julia Child). I also keep all my ingredients fresh and local and family friendly!

Jenne comes to us from Mooshu Jenne and is super sweet!


Jenne is California girl living in Texas with her Mechanical Engineer Fiance and three teeangers. Jenne blogs at Mooshu Jenne about recipes, teenagers, and racing.
Deborah blogs at Simply Caribbean. She’s amazing and is the process of writing a cookbook!

I am inspired by flavors of the Caribbean , Asia and  European cooking techniques, and off course the International and Modern Eats of New York City. I  believe in cooking with whole ingredients, seasonally, and locally, whenever possible

My blog is fairly new and not a lot of recipes yet, but I have a ton scheduled and at least 1 per day for the next 30 days. As much as I love the Caribbean food, the culture and everything the Caribbean has to offer, it kills me to know not everyone can share my love of the Caribbean culture, it’s food and especially it’s people. Through MY blog and other blogs I have started I will try and post  recipes along with tidbits about the recipe and my own take on every one of them.

Most of the recipes I post will be dishes I grew up eating as well as my own modern twist on Island food, I like calling my style of cooking New World Island Cuisine.
So follow me as I travel and cook Good Island eats.

I am in the process of writing a Healthy Caribbean Cookbook and seeking Recipe Testers for this new project of mines, will also begin a fund raising road trip for my cookbook and seeking other bloggers to come along on this  journey with me, in the form of hosting Caribbean theme dinner parties, bloggers can contact me through my blog or send me an email directly if anyone is interested.

Deborah currently lives in Brooklyn NY with her Husband Bryan, they own and operate a Caribbean Catering and Meal Delivery Service business in New York City.

Caterer, Food Blogger ,Culinary Teacher, Cookbook Author, Personal and Private Chef,
Caribbean Food Travel Host ,Mother, Grandmother and Wife