Pumpkin-Dijon Chicken

After yesterday's successful execution of the use of Pumpkin, I was feeling fall-inspired yet again. Taking inventory of the entire kitchen I found: pumpkin butter, honey-dijon mustard, and frozen chicken. I know I must seem like a crazy-pumpkin-addict to have so many pumpkiny things around the house. And so it goes. In the end, the pumpkin butter was straight-up rockin' in this dish.

Ingredients:
2 chicken breast (frozen or fresh)

2 Tbs of pumpkin butter

1 Tbs of dijon mustard

What to do: 

1. In a mixing bowl, add the pumpkin butter and the dijon mustard

2. Make sure the chicken is defrosted and ready to go - salt and pepper for flavor

3. Heat a few tablespoons of oil into a frying pan

4. Add the chicken pieces one at a time into the sauce mixture and coat liberally.

5. Add to the hot oil and cover.

Let the chicken pieces cook for about 3-4 mins before turning them, and re-cover. I learned that as a trick to keeping chicken nice and moist on the inside - locks in all that yummy deliciousness.

Chicken should be ready in about 6-8 mins - give it a slice down the middle to make sure.

Pumpkin Spiced Belgian Waffles

Come one, come fall!

Fall is in quite a hurry to get here - and might I just say...It's about friggin' time! I love the fall. Hot tea in the morning, long sleeved p.j.s at night, and all the delicious comfort food you can eat in between. On this - albeit rainy - Fall morning, my friend and I decided to make a fall-themed brunch. To make this happen, we needed to use the one ingredient that truly defines the autumn season = PUMPKIN! We decided on pumpkin spiced belgian waffles with whipped cream and pecans. 

Ingredients:
1 can of pumpkin
pancake/waffle mix
milk
cinnamon
pure vanilla extract
pecans
heavy whipping cream

*the measurements that we used made 2 large waffles, so if you want more than that, adjust the rest of the ingredients to your desired amount

what to do: waffles
1. preheat waffle iron
2. pour 1 cup of mix into a mixing bowl
3. add in about 1/2 cup of pumpkin
4. add in 1/2 cup of milk
5. dash of cinnamon
4. splash of vanilla
5. [optional] add chopped pecans
6. mix together, pour onto waffle iron according to instructions

what to do: whipped cream
after the waffles are finished, or if you have an extra hand in the kitchen, start on the whipping cream - easy, double easy.

For the waffle measurements above, pour 1 cup of the heavy whipping cream into a mixing bowl, and mix on med-high speed until it thickens and is, well, whipped cream.