Home Made Pumpkin Pie from Scratch

Ingredients:
1 1/4 cups pumpkin purée
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger*
1 teaspoon ground cinnamon*
1/4 teaspoon ground nutmeg*
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked

*ingredients can be substituted for 1 teaspoon pumpkin spice and 1/2 teaspoon cinnamon.

Directions:

1) Preheat oven to 400°. Use a sharp serrated bread knife to cut the pumpkin in two. You can use a sawing motion, sea-saw motion or both to cut through.

2) Use a strong metal spoon to remove the seeds and strings. (Put the seeds aside if you plan to make roasted pumpkin seeds).

3) Cover both halves with tin foil and place on a cookie sheet. Bake for 40-50 minutes. Once a fork can penetrate the skin of the pumpkin it's done.

4) Score the pumpkins skin with a sharp knife, peal off the pumpkins skin (Once cooked through, the skin should peel off easily).

5) Blend the pumpkin meat in a blender or food processor, until it is practically liquefied. (If you have extra it will keep in the freezer for about six months).
6) Preheat oven to 425°. Line a 9-inch pie plate with pie pastry, homemade or purchased
7) In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, and ground cloves. Add eggs; mix until well blended. Add evaporated milk,and vanilla; mix until smooth and well blended. Pour pumpkin pie mixture into the prepared pastry lined pie plate.
8) Bake at 425° for 15 minutes. Reduce heat to 350° and bake for about 25-30 minutes longer, until the pumpkin filling is set. By: Josh Martin
Click here for a brief history of pumpkin pie
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Homemade Pumpkin Pie from Jacko Lantern Innards

A few years ago when I carved a jacko-lantern, I couldn't help but think about all the wasted food. So, I developed a method to remove the pumpkin meat without baking the pumpkin, making it impossible to use it as a jacko-lantern. I use the pumpkin innards to make several things, but my favorite is a pumpkin pie. Once you try this recipe, you will never want canned pumpkin pie again.

Ingredients:
1 1/4 cups pumpkin purée
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger*
1 teaspoon ground cinnamon*
1/4 teaspoon ground nutmeg*
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked

*ingredients can be substituted for 1 teaspoon pumpkin spice and 1/2 teaspoon cinnamon.

Directions:

1) Use a sharp knife to carefully pierce the top of your pumpkin. Remove the knife and insert a pumpkin knife into the slot. Cut a circular opening around the stem.
2) Remove the top. Use a strong metal spoon to remove the seeds and strings. (Put the seeds aside if you plan to make roasted pumpkin seeds).
 
3) Use the same spoon to vigorously scape the pumpkin meat. Set aside the pumpkin meat in a medium bowl. The more you scrape from the inside, the more purée you'll have and the more your jacko-lantern will glow.
 
4) Steam the pumpkin meat for 30 minutes.
 
5) Blend the pumpkin meat in a blender or food processor, until it is practically liquefied. (If you have extra it will keep in the freezer for about six months).
6) Preheat oven to 425°. Line a 9-inch pie plate with pie pastry, homemade or purchased.
7) In mixing bowl, combine pumpkin, sugar, salt, ginger, cinnamon, nutmeg, and ground cloves. Add eggs; mix until well blended. Add evaporated milk, water and vanilla; mix until smooth and well blended. Pour pumpkin pie mixture into the prepared pastry lined pie plate.
8) Bake at 425° for 15 minutes. Reduce heat to 350° and bake for about 25-30 minutes longer, until the pumpkin filling is set. (Feel free to Facebook or tweet me for instruction how to make the Toy Story pumpkin below) By: Josh Martin Please Support My Sponsors:

Homemade Candied Yams (Sweet Potatoes)

Ingredients:

1 large sweet potato (yam)
1/2 cup brown sugar
1 teaspoon cinnamon
1 tablespoon nutmeg
1 teaspoon vanilla extract
1/2 cup water
1 tablespoon olive oil

Directions:

1) Dice sweet potato into medium sized chunks

2) Place diced sweet potato into a medium sauce pan. Cover the sweet potato with water and bring to a boil. Reduce heat to medium and simmer for about 15 minutes.
3) Remove the sweet potato from the water once it is tender, but still mildly crunchy. Combine sweet potato, cinnamon, nutmeg, sugar, olive oil and water in a medium sized skillet. Stir and sauté for about 10 minutes on medium-low heat.

4) Enjoy, once the sugar has caramelized into a thick black sauce and the potato is tender.
By: Josh Martin

The Perfect Butternut Squash

Ingredients:
1 teaspoon cinnamon
1 teaspoon nutmeg
1 butternut squash
2 heaping tablespoon brown sugar
2 tablespoons butter

Directions:

1) Preheat oven to 400 degrees. Using a large serrated bread knife, cut the squash in two. You can use a sawing motion, sea-saw motion, or both to cut clean through.
2) Use a spoon to remove the seeds. Scrape the the inside until you no longer see "strings".
3) Place 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1 tablespoon brown sugar into each half. Rub the spice mixture onto all of the orange portion of the squash. By the time you are through the spices should look like a brown paste.

4) Place butter inside each half

5) Cover tightly with tin foil, bake for 50 minutes.




By: Josh Martin

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Spicy Shrimp Parmesan Over Salmon Fillet in 4 simple steps

Ingredients:

12oz thawed salmon fillet
1 lbs frozen shrimp
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1/4 cup fresh cilantro leaves
1 tablespoon minced garlic
1-2 tablespoons creole seasoning

Directions:

1) Place salmon fillets in steamer. Generously sprinkle creole seasoning onto the pink portion of the fillet. Steam for 20-30 minutes.

(Note) if you have a multi tiered steamer now would be a good time to steam a Vegitable with your salmon.

2) About 5 minutes before the salmon is finished combine garlic, olive oil, butter, cilantro, shrimp, and 1 tablespoon creole seasoning in a medium sauce pan. Stir regularly.

3) Once the shrimp is pink and the cilantro is wilted, add Parmesan cheese. Stir continuously until the Parmesan has melted into the liquid.

4) Remove salmon fillets. Place shrimp on top of the salmon fillet and pour the remaining liquid evenly on top of the salmon and shrimp. Enjoy!

By: Josh Martin
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A Quick and Simple Chicken Carbonara Pasta

Ingredients:
2 cups heavy whipping cream
2 cups grated parmesan cheese
1 large onion 1/2 sprig fresh cilantro
3 chicken breasts
6 slices bacon
2 tablespoons olive oil
16 oz penne pasta

Directions:
1) Simmer the chicken breast in water until it is white, all the way through. (20-30 minutes). Cook the bacon on medium heat. Once the bacon is no longer rubbery, set it aside while the chicken finishes.

2) Slice the chicken / chop the cilantro, onion, and bacon.

3) Pour olive oil into a medium sauce pan. Place garlic, onions, and cilantro in the sauce pan and sauté on medium heat for 4-5 minutes

4) Bring a large pot of lightly salted water to a boil (you can use the same water and pot from the chicken). Add about 16 ounces of penne pasta and turn down to medium heat.

5) While the pasta cooks, add heavy whipping cream, Parmesan cheese, bacon, and chicken to the sauce pan. Cook on medium-low heat until the cheese melts into the cream. Stir frequently.

6) Once the pasta is tender, drain the pasta and mix your sauce thoroughly in the pasta pot and serve.

By: Josh Martin

Home Made Meatballs With A Quick Marinara Sauce

 Ingredients:
1 teaspoon salt
1 teaspoon powdered garlic
1 teaspoon powdered onion
1 tablespoon dried parsley
2 tablespoons Italian seasoning (Any brand)
1 teaspoon grated Parmesan or Romani cheese
2 tablespoons of olive oil 1/2 cup breadcrumbs 8 ounces white mushrooms
1 medium onion
1 13 ounce package of whole-grain spaghetti
1 jar marinara sauce 2 tablespoons minced garlic
1 pound ground beef

 Directions: 1
) Preheat oven for 350. Place ground beef, egg, parmesan, powdered onion, powder garlic, parsley, 1 tablespoon Italian seasoning, and breadcrumbs in a medium mixing bowl. Mix thoroughly by hand (actually stick your hands in the meat). Once all the ingredients are the same consistency, grease a cookie sheet. Roll the meat mixture into 1 inch diameter balls and place on the cookie sheet. Bake meatballs for 25 to 30 minutes.

2) Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

3) While the meatballs bake and the water boils, dice the onion and slice the mushrooms. Place the diced onions, olive oil, 1 tablespoon Italian seasoning, and minced garlic into a medium saucepan. Sauté on on medium heat until soft. Add mushrooms and sauté until tender. Add spinach and cover until spinach wilts. Pour stir in the jar of marinara sauce. Turn the stove top down to medium low heat and cover.

4) Once the meatballs are finished add them to your marinara sauce. Turn the stove top back to medium heat and let simmer for 2-4 minutes


5) Scoop meatballs and marinara sauce onto a bed of pasta and serve with bread and salad. By: Josh Martin