Saturday, November 15, 2014

Autumn Style Salads w/ Grilled Chipotle Chicken & Pumpkin Custard Cups

This evening I made us huge "Superfood" salads for dinner (a mixture of broccoli, brussels sprouts, cabbage, kale and chicory) that I picked up at Costco. I topped them with strips of grilled chipotle chicken cutlets that hubby quickly grilled before it got dark. I made another batch of my Cranberry Vinaigrette to enjoy on my salad while hubby enjoyed the poppy seed dressing that comes with the salad mix. It was a quick and easy dinner.

Earlier in the afternoon, I baked my Pumpkin Custard Cups which are one of my favorites because they are quick and easy to put together. They are crustless which makes them really quick to get into the oven. I enjoyed one after dinner topped with whipped cream and some chopped pecans that I sprinkled on top as I was eating it. I enjoyed it while it was slightly warm with a cup of coffee. It was so good. I snapped a few quick photos below. We are enjoying the Hallmark Channel this evening watching sentimental tearjerker holiday movies (we're watching The Ultimate Gift right now). Enjoy!

Pumpkin Custard Cups ready for the oven
Warm and ready to top with pecans and enjoy!


Charlotte Moore said...

Looks very tasty.

Gourmet Girl Cooks said...

Thanks Charlotte! :-)

CyberSis said...


I have the Pumpkin Custard Cups cooling right now. I did one of my famous recipe tricks, though. I had everything about ready to go when I saw the cream sitting there on the counter, still in the measuring cup! At least *this* time I caught myself *before* the unfinished product went into the oven! Whew, that was close! :-)

Gourmet Girl Cooks said...

Hi CyberSis,

LOL...too funny. Love that you refer to that as a "recipe trick"...I'll have to remember that one! It's easy to do little distraction (or sometimes none at all)...and boom; recipe trick in progress! ;-)