Spooky meals for Halloween - or any day this fall

The Monroe News
·4 min read

Last week, I shared with you some of my favorite Halloween-themed appetizers.

This week we will dive into some spooky entree offerings.

The entree is the star of the show when it comes to the holidays, and Halloween is no exception. The recipes that I have included will satisfy both adults and children alike, and I particularly enjoy their versatility whether your party features a sit-down meal or a stroll-through buffet.

Corser
Corser

This selection of recipes works for All Hallow's Eve, but they also can be served for any fall-themed party throughout the next couple of months.

Reminiscent of the Rocky Horror Picture Show: I would like, if I may, to take you on a strange journey through my Spooky Kitchen of Delights that will lure you in for more fright and delight!

And with this, I could not agree more!

Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House, Culinary Specialist at the Opportunity Center at the Arthur Lesow Community Center, and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at dunbar221@yahoo.com.

Pumpkin Chili

Serves 8 to 10

Ingredients:

  • 3 to 3 1/2 cups of chicken broth

  • 1 - 15 oz. can of kidney beans, drained

  • 1 - 15 oz. can of black beans, drained

  • 1 - 15 oz. can of pumpkin puree

  • 2 - 15 oz. cans roasted tomatoes, do not drain (Mild, plain sun dried, or fire roasted)

  • 1 to 1 ½ lbs. of ground bulk Italian sausage or choice

  • 1 to 1 ½ lbs. of ground beef, turkey, or chicken

  • 1 onion, chopped

  • 1 red bell pepper, chopped

  • 3 garlic cloves, chopped

  • 1 tbsp. olive oil

  • 1 1/2 tbsp. chili powder

  • Salt and pepper to taste

  • 2 tsp. ground cumin

  • 1/2 tsp. ground cinnamon

Garnish ingredients:

  • Sour cream

  • Pumpkin seeds

  • Cheddar cheese (sharp if desired)

  • Mozzarella balls

  • Black olive pieces or peppercorns

Directions:

  • In a large stock pot, heat oil over low-to-medium heat

  • Add the ground meat and sausage, breaking it into smaller pieces and sauteing until brown - cooked throughout, approximately 8-to-10 minutes.

  • Using a slotted spoon, transfer the meat to a colander then to a paper towel-lined plate to drain further, if desired.

  • Add the onion and bell pepper to the pot. Cook on low-to-medium heat for 9-to-12 minutes, until soft.

  • Stir in the garlic, cumin, chili powder, salt and pepper to taste, and cinnamon.

  • Cook, stirring, for 1 minute.

  • Stir in the tomatoes, kidney beans, black beans, pumpkin puree, chicken broth and meat.

  • Bring to boil over medium-to-high heat.

  • Reduce to low-to-medium heat and cover, stirring for approximately 25 minutes.

  • Add additional salt and pepper if needed.

  • Use garnishes listed above for toppings, or additional ones as desired.

Note: Take the mozzarella balls and place two eyes with black olive pieces, then place on top of pumpkin chili for spooky eyeballs. You can also choose peppercorns for the eyes.

***

Pumpkin Dinner

Serves 8 to 10

Ingredients:

  • 1 – medium to large pumpkin

  • 1 1/2 onion chopped

  • 3 tbsp. vegetable oil

  • 2-to-3 lbs. ground beef, turkey or chicken

  • 2 2/3 tbsp. soy sauce

  • 2 2/3 tbsp. brown sugar

  • 1 – 5 oz. can of sliced mushrooms

  • 1 - 20 oz of can cream of chicken soup

  • 2 to 2 1/2 - cups  of cooked rice

  • 1 – 9 or 10 oz. can of  sliced water chestnuts

Directions:

  • Cut off the top of the pumpkin and clean out pulp and seeds, then rinse.

  • Preheat oven to 350 degrees.

  • Cook rice and set aside

  • In a large pan, saute onion in vegetable oil until tender.

  • Add meat and lightly brown (you will be transferring this to the oven in the pumpkin, so do not overcook).

  • Drain meat in colander and transfer to rest on paper towel.

  • Add soy sauce, mushrooms, brown sugar and soup.

  • Simmer 10 minutes, stirring occasionally.

  • Add cooked rice and water chestnuts.

  • Spoon mixture and meat into cleaned pumpkin shell.

  • Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.

  • Bake 45 minutes to an hour, or until meat inside of the pumpkin is tender.

  • Put pumpkin on a plate.

  • Remove pumpkin lid and serve.

Note: You can serve meat separate, if desired, and place the other contentsin the pumpkin. You can also serve this meal in a bowl with soft bread sticks wrapped in string cheese and baked a few minutes. I call them web sticks.

***

Quick Ghost Bagels

Serves 8

Ingredients:

  • 8 slices of deli mozzarella cheese sliced medium to large

  • 8 bagels

  • 1- 13 oz. jar of marinara or pizza sauce

  • 1 can of black olive pieces or slices

  • Ghost-shaped cookie cutter, small to medium size

Directions:

  • Preheat oven to 350 degrees.

  • Cut mozzarella slices into ghost shapes using the cookie cutter

  • Spread a thin layer of marinara or pizza sauce over bagel and top with ghost.

  • Bake until cheese is melted, approximately 8-to-10 minutes.

  • Cut olives or use slices for eyes.

Note: Serve with fresh vegetables or fruit. For fun, use Halloween cookie cutters for fruit and vegetables.

This article originally appeared on The Monroe News: Spooky meals for Halloween - or any day this fall