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Sweet Potato Soup
Thanksgiving has come and gone along with all of that delicious food. I know I enjoyed every bite and I hope you did too. Now Christmas is just days away! Can you believe it? Don’t worry, I’m not even going to ask you about how much shopping you’ve done. I do have to brag on myself though; I started my shopping earlier than I ever have before and I’m 99.9% done! I can’t believe it!
Now that Thanksgiving is over, do you still have some leftover ingredients sitting around that never got used for the big meal? I just happened to have a few large sweet potatoes leftover that were just itching to be used up. Since they didn’t make their appearance on Thanksgiving day I thought I would use them for this soup I saw on Amy’s blog, sing for your supper. As soon as I saw this recipe it started calling my name. I love all things sweet potato and this soup sounded like it would be right up my alley. She got the inspiration for this soup from a traditional Thanksgiving side, sweet potato casserole. That comparrison along was enough to make me want to give it a try, but if that’s not enough for your then take a peek at this list of ingredients. Go ahead. Now, tell me if this soup doesn’t sound good?
This soup was delicious. The sweet potato base paired with brown sugar, butter, sweet and tangy orange juice and a hint of spice from the cayenne pepper made for a perfectly flavored soup. I topped it with some spicy candied pecans and paired it with a smoked cheddar and apple grilled cheese. I have to say that this was one of my favorite meals I’ve made recently. Simple yet delicious. If you’re still needing your sweet potato casserole fix then look no further. This is the dish for you and to make it better, as if it could get any better, it doesn’t take as long to make as the casserole! Enjoy this soup soon. You’ll be glad you did!
Sweet Potato Soup
Ingredients:
4 Large sweet potatoes, peeled and cut into large cubes
2 Cups chicken broth, plus more as needed
2 Cups water
Salt and pepper, to taste
2 Tbsp butter
1/3-1/2 Cup brown sugar, depending on the desired sweetness
Splash of orange juice
1/8 Tsp cayenne pepper
Directions:
Place the sweet potatoes, chicken broth and water in a large stock pot and bring to a boil. Cook for about 20-30 minutes, or until potatoes are fork tender. Using an immersion blender, puree the soup until smooth and free of lumps. Add the salt, pepper, butter, brown sugar, orange juice, and cayenne pepper and stir to combine. Adjust seasonings and add broth if soup is too thick. Once soup is to your desired taste and consistency ladle into bowls, top with toasted or candied pecans and enjoy.
Recipe source: Sing for your Supper
Sauteed Andouille with greens and polenta
When I came across this recipe on Elly’s blog I was instantly drawn in and after reading her post I knew this was a recipe that I had to try for myself. Not only did the beautiful picture of the colorful meal draw me in but the list of ingredients, themselves, won me over as well. When Elly initially made this dish she made a few adaptations for various reasons, but mainly because she didn’t have some of the ingredients on hand. I made this recipe using Elly’s modifications, since I had everything in her version already in my pantry.
To me, this recipe seems like it’s a true, cozy and comforting meal. There is just something about the earthy greens, vibrant red peppers, sausage and polenta encompasses all the flavors of fall and winter. This meal is one that is full of many different flavors and textures and when combined it’s the perfect mix of crunchy, chewy, creamy, salty and cheesy.
The simplicity of this meal only made it that much more appealing. If you’re like me, you can never have too many meals stashed away that are not only delicious, but healthy and quick as well. This is definitely one meal that I will make over and over and that will be stashed with my “go to” quick, week night meals. Not only was I please with the outcome, but Spencer and Tucker were as well.
Sauteed Andouille with Greens and Polenta
Ingredients:
1 large bunch collard greens, thick stems removed, chopped into 1″ pieces
3/4 lb. andouille sausage, sliced
1 Small onion, halved and thinly sliced
1 Red bell pepper, thinly sliced
2 Cloves garlic
1/4 Tsp crushed red pepper
2/3 Cup cornmeal
3/4 Cup milk
1 1/2 Cups chicken broth, divided
3 Oz sharp white cheddar, shredded
1 Tbsp butter
Directions:
Bring a large pot of salted water to a boil. Add the collards and simmer until tender, about 6-8 minutes. Drain well.
Place a large sauté pan over medium-high and add the sliced andouille sausage directly to the hot pan. Cook until nicely browned, about 4 minutes. Remove from pan with a slotted spoon. Stir in the onion and bell pepper, and cook until tender. Add the garlic, crushed red pepper, sausage, and the cooked collards. Stir until the collards and sausage are reheated.
Meanwhile, make the polenta. Place the milk and 1 cup of chicken broth in a medium suacepan and bring to a boil over medium heat. Slowly add the polenta, whisking to incorporate and prevent any clumping. Reduce the heat to low and continue cooking until the mixture has thickened and the cornmeal is soft, stirring frequently. If the mixture gets too thick, add additional chicken broth.
Once the polenta is cooked remove from the heat. Stir in the cheese and the butter. Season the polenta with salt and pepper to taste.
Spoon the andouille sausage and greens over the polenta and serve.
Recipe source: Elly Says Opa originally from Real Simple
Smokey Bean Soup with Ham and Bacon
I mentioned previously that a fellow blogger unexpectedly lost her father on Thanksgiving morning. In the blogging world you make connections with people from all over the place and develop relationships with others who have the same passion and interest as you. I don’t personally know Annie or her family, but my heart goes out to her and her family during this time of grief and struggle.
On Thanksgiving morning she suffered a tragic loss. A loss that was sudden. A loss that was unexpected. She suffered one of the worst kind of losses. She lost her father. Her father that was only 59 years old. A loss of anyone at any time is a tragedy, but a loss that comes so unexpectedly is the worst. Although I don’t know Annie personally, when I learned of the loss of her father I wanted to do something for her. We don’t live in the same town or state, we are actually miles and miles apart but that doesn’t mean I can’t do something for her to let her know I’m thinking of her.
So what does one food blogger do for another to show them they are thinking of them, praying for them and hurting for them? They cook something for them. Something delicious. Something comforting. Soup. I don’t know about you, but soup is so home-y and comforting. It’s one of those foods I turn to during those times I need to feel comfort. There’s something about a big pot of soup simmering on the stove that brings a sense of comfort and normalcy to those times that when there is nothing normal or comforting in your world. Letting that soup simmer until it’s just perfect is a type of therapy, almost. Although cooking isn’t therapy for all, there are many who find comfort not only in food but in the cooking process and just being in the kitchen.
So, Annie, this big pot of soup is for you and your family during this time of loss and tragedy. My heart goes out to you, your brother and your entire family. I hurt for you and I am praying for you. I know this isn’t much in the grand sceme of things but I just wanted you to know I’m thinking of you, praying for you and I’m here for you. I know the road of healing will be a long and rocky one, to say the least, but you have overcome so much already and I know you will get through this as well.
Smokey Bean Soup with Ham and Bacon
Ingredients:
8 Slices bacon, plus an additional slice or two for garnish if desired
1 Cup chopped onion
3 Cloves garlic, minced
8 Oz diced smoked ham (about 2 cups)
2 Red potatoes, diced into bite size pieces (about 2-21/2 cups)
2 Cans great northern beans, drained and rinsed
1 1/2 Tsp smoked paprika
1/2 Tsp Kosher salt
1/8 Tsp black pepper
3 (14oz) Cans chicken stock
1/2-1 Tsp liquid smoke (optional)
Directions:
Slice bacon into bite size pieces and cook in a large stock pot until crisp. Remove bacon and place on a paper towel lined plate and set aside. Reserve 1 tablespoon of bacon drippings and dispose of the rest.
Place the onion and garlic in the stock pot with the bacon drippings and saute for about 2 minutes. Add the diced ham, beans, paprika, salt and pepper to the pan and stir to combine. Add the broth and potatoes. Bring to a boil then reduce to a simmer. Allow the soup to simmer for about 15 mintues, or until the potatoes are fork tender. Remove from heat and add the liquid smoke and bacon and stir.
Remove 3 cups of soup and place in a large bowl and puree with an immersion blender until smooth. (A blender may be used in place of the immersion blender.) Add the blended soup back to the pot and stir to combine. Add additional salt and pepper if needed. Ladle soup into bowls and top with extra bacon, if desired.
Recipe source: Our Best Bites
Chicken Club Sandwiches
Lately I have been craving a chicken club sandwich something fierce. I don’t know where this craving has come from but it’s here. I have searched high and low for a chicken club that sounds like it would quench my craving but I have yet to find something that sounds like it would hit the spot. So what’s a foodie to do when they can’t find the perfect sandwich to end their cravings? Make one that will, of course! So I did exactly that.
This sandwich, although nothing fancy, is probably one of the. best. sandwiches. Period! The ingrdients were simple, and even better they are things that you probably already have around the house. The chicken had the perfect amount of flavor, the sweet and tanginess of the honey mustard is a perfect combination. Not only did the chicken have the perfect flavor it was incredibly moist, as well. The sweetness of the Hawaiin buns added that much more to the taste of this sandwich. Dress with a little mayonnaise, lettuce, tomato and salty bacon and you’ve got the perfect sandwich.
Ingredients:
2 Chicken boneless, skinless chicken breast
1 Tbsp Dijon mustard
1 Tbsp spicy brown mustard
1/2 Tbsp yellow mustard
1 1/4 Tbsp honey
4-6 Slices bacon, cooked
Lettuce
Tomato
Mayonnaise
Hawaiin King Buns
Directions:
Preheat oven to 350.
Line a baking sheet with a silicone baking mat (or foil) spray lightely with cooking oil and set aside.
Combine the dijon, spicy, and yellow mustards with the honey and stir together. Pour the mixture into a zip top bag along with the chicken. Coat the chicken with the mustard mixture and allow to marinate for 30 minutes.
Place the chicken on the prepared baking sheet and bake for 20-30 minutes, depending on the thickness of your chicken breasts.
To prepare the sandwiches spread the desired amount of mayonnaise on each slice. Place the chicken breast on the bottom part of the bun, top with lettuce, tomato and bacon and top with the top part of the bun.
Recipe source: A Lynsey original
Buttermilk Pie
It’s National Pie Day! Yes, pie has it’s own special day. How fun is that? I used this special day as inspiration to try a pie that I’ve heard a lot about but that I’ve never tried myself. Buttermilk pie. Have you heard of it? I’m sure most of you have, and I’m sure a lot of you have even had one.
If you are still unsure about this pie, here is a bit more information. This is a pie that has been around for generations, and it’s a traditional southern style dessert. This is nothing fancy; just eggs, butter, sugar, buttermilk and a few more ingredients comprise this pie. It’s a simple, custard based pie that is made with buttermilk (just as the name indicates). This is a pie that can be baked in a pie shell, but can be baked in just a pie dish as well (this is ideal for my mom since she just uses the crust as a utensil to hold the filling). This would even be fun to put in mini pie dishes or ramikins for easy, individual serving portions.
Now if you’re still not too sure about this pie, wait before you switch pages or decide that this isn’t the pie for you. Spencer was skeptical of this pie as well. He turned his nose up at the name alone, and basically looked at me like I was crazy for even wanting to make this. It only took an hour to change his mind, as soon as the pie came out of the oven (and after I took my pictures, of course) he dug into the pie not once but twice! I second Spencer’s new found enthusiam for this pie. I now can honestly say I see what all the hype is about. Don’t be fooled by the simplicity of the ingredients, this is one delicious pie. A crunchy, brulee-type top, smooth, custard like filling and the soft, flakiness of the crust makes for a simple but award winning pie. This pie doesn’t need anything else, but a sprinkle of powdered sugar or a scoop of fresh whipped cream would add a simple, but finishing touch.
Buttermilk Pie
Ingredients:
2 Cups granulated sugar
1 Tbsp flour
1/2 Tbsp cornmeal
8 Tbsp (1 stick) unsalted butter, room temperature
3 Large eggs, beaten
Pinch of salt
3/4 Cup buttermilk
1/4 Tsp baking soda
1 Tsp vanilla extract
1 Tsp white vinegar
1 Pie crust
Directions:
Preheat oven to 350.
Bake the empty pie crust for 10 minutes, remove from oven and set aside.
Meanwhile, combine the sugar, flour, and cormeal in a small bowl and set aside. Place the butter in a bowl and cream using an electric mixer. Add the sugar to the butter and mix until light and fluffy. Add the eggs, buttermilk, baking soda, salt, vanilla and vinegar and stir (or mix on low) until incorporated.
Poor the filling into the partially baked pie shell. Place the filled pie shell on a baking sheet (to catch any filling that bubbles over), place in the oven and bake, uncovered, for 45-50 minutes or until the filling is set.
*a pinch of ground cinnamon or nutmeg may be added to give a little more flavor to the custard. Also, lemon is used is some variations of this recipe as well. I think I will try adding a little lemon zest and juice next time!
Recipe source: Homesick Texan (P.S. This talented Texan is not only a blogger but she has a cookbook that was recently published. Be sure to check it out and keep it in mind for the cook on your Christmas list.)
Thoughts and prayers for Annie
As we end a month of thanks, celebrations of giving thanks, and embark on the Christmas season please keep Annie of Annie’s Eats in your prayers. Thanksgiving morning instead of finalizing her Thanksgiving feast, as she had planned, she learned of the passing of her father who was only 59 years old.
The loss of anyone is difficult, even more difficult around the holidays and unbearable when it’s a parent. I can’t imagine what Annie is going through right now, but I’m sure she is struggling at this time. Please keep her and her family in your thoughts and prayers during this trying time. Pray that she has the strength, not only to overcome this herself, but to be there for her 2 young kids who won’t understand what is going on, and to be there for her family.
Give thanks for all you have. Take advantage and cherish each moment spent with your family. And most importantly, tell your loved ones how much you love them each and every day.
God Bless you, Annie.
Desserts for your Thanksgiving Table
Thanksgiving is just a few days away. Can you believe it? Where does the time go? I’m sure you all are looking forward to spending time with your family, I know I am, as well as eating all of that delicious food, and reflecting on all that we are thankful for. I look forward to the meal itself, but what really gets me excited is all of the desserts. I mean a Thanksgiving meal isn’t complete without dessert, am I right?
If you’re like me, then you have that one dessert that you wait for all year long, the one that you “unofficially” always have first dibs on. For me, it’s my dad’s pecan pie. He only makes it twice a year; Thanksgiving and Christmas and I crave it the other 363 days of the year. Yes, I have the recipe and yes, I’ve made it but it’s just not the same. Maybe you’re a person who likes to change it up a bit and try something new each year. If this is you, then don’t worry because I have a few desserts that will be at home at any Thanksgiving celebration.
Pumpkin snickerdoodles– these cookies are perfect for the young, or young at heart, they are sure to please crowds of all ages. These fluffy cookies encompass all that is fall. The subtle flavor of pumpkin with underlying tones of fall spices would be the perfect end to any meal.
Brown butter pumpkin latte cupcakes– these little pieces of heave are like Starbuck’s Pumpkin Spice Lattes in the form of a cake. I love the earthy, nutty flavor the brown butter brings to this cake. Drizzle with caramel sauce and dust with cinnamon for a fun and festive addition to the dessert table.
Pumpkin coffee pound cake– pumpkin, coffee and all the spices of fall are what comprise these pound cake. No extra frostings or glazes are needed for this cake, just sprinkle with powdered sugar for an elegant and delicious dessert.
Chocolate bourbon pecan pie-this twist on a pecan pie gives this classic a fresh perspective. Add chocolate to any dish and it’s sure to please any dessert lover.
Pumpkin chocolate cheesecake– combine cheesecake and pumpkin pie and you get this rich and delicious pie. A spin on a Thanksgiving classic will wow your guest and be the perfect accompaniment to a nice, hot cup of coffee.
To all of my wonderful readers, I hope you have a wonderful Thanksgiving. I hope you use this day to reflect and remember all you’re thankful for. I try to do this daily, but I will take special effort on Thanksgiving to note each and every thing I have to be thankful for. I am truly blessed. Happy Thanksgiving to you all.
Pumpkin Snickerdoodles
We have reached the end of the “Week of Pumpkin”. It’s been a good week, I think! There have been a variety of recipes this week, from breakfast, to chili to desserts, we’ve covered it all. Last but definitely not least, we have pumpkin snickerdoodles. I think these cookies are the perfect way to end a fabulous week of pumpkin recipes!
Snickerdoodles, to me, are one of the more underrated cookies out there. I’ll be real honest with you and make a confession. They aren’t a cookie I long for, and I don’t really deem them irresistable. While there are some people out there that love these cookies, and prefer them over any other sweet out there, I’m not one of them. I, personally, would rather have a cookie with a little more to it; like chunks of chocolate or candy pieces or something like that. But that’s just my personal preferance. I mean that is why they make vanilla and chocolate, right? So everyone can enjoy a treat that appeals to THEIR tastes.
So I’m sure you thinking to yourself, “if you don’t like them then why did you make them?” Well, to answer your question I think my opinion of the Snickerdoodle is slowly but surely changing. Sometimes simple is better. That is definitely true with these cookies. There really isn’t a lot to these cookies; but the end result is a soft and fluffy cookie with the subltle flavors of pumpkin and warm fall spices. I coudn’t help but enjoy one of these cookies right out of the oven; the smell was so enticing, I just couldn’t resist. These tasted so good; pumpkin, sugar, cinnamon, spice, all of the good things about fall are baked in this wonderful little cookie.
I must confess, I think I’m addicted to these cookies now. After I made these delicious little treats, I found myself craving them and just having to have one after I walked through the door every day. They are simple, soft and fluffy and perfect for a fall day. This recipe makes a lot of cookies, but don’t havle it, instead make the full batch and share with friends, families, neighbors and co-workers. I get so much joy out of baking for others and this is the perfect way to spread some joy to others in your life and to officially welcome fall.
Want a recap of everything that’s been made this week? Click here for all of the recipes that were posted this week. Need even more pumpkin?
Here are a few links that will quench your craving:
Pumpkin penne with arugula
Brown butter pumpkin latte cupcakes
Cranberry, white chocolate, pumpkin muffins
Pumpkin Snickerdoodles
Ingredients:
For the cookies-
3 3/4 Cups all purpose flour
1 1/2 Tsp baking powder
1/2 Tsp salt
1 Tsp ground cinnamon
1/4 Tsp ground cloves
1/8 Tsp ground nutmeg
1 Cup (2 sticks) unsalted butter, room temperature
1 Cup sugar
1/2 Cup brown sugar
3/4 Cup pumpkin puree
1 Large egg
2 Tsp vanilla extract
For the coating-
1/2 Cup sugar
1 Tsp ground cinnamon
1/2 Tsp ginger
1/4 Tsp allspice
Directions:
In a large bowl sift together the flour, baking powder, salt, cinnamon, cloves, and nutmeg. Set aside.
Place butter in the bowl of a stand mixer and beat on high to cream, the butter should be aerated. Add the sugars to the butter and beat on medium-high until light and fluffy, about 3 minutes. Add the pumpkin and mix to combine. Add the egg and vanilla, scraping down the sides of the bowl to ensure all ingredients are incorporated.
Gradually add the flour mixture to the butter mixture, beating well after each addition. Once all the ingredients are combined and well mixed, cover and chill for at least one hour, or until dough is firm.
When you are ready to bake, preheat the oven to 350. Line cookie sheets with a silicone baking mat, or parchment paper.
In a small bowl combine sugar, cinnamon, allspice and ginger for the coating mixture. Stir to combine and set aside.
Remove the cookie dough from the refrigerator. Use a medium cooking scoop (1 1/2 Tablespoons), or a large spoon, to scoop the dough. Form the scooped dough into balls, roll liberally in the sugar mixture and place on the baking sheet. Place cookies on prepared baking sheets at least 2 inches apart. Dip a heavy glass with flat bottom into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass with the sugar mixture as needed.
Bake for 10-14 minutes, or until cookies are just set and thoroughly baked. Allow to cool on cookie sheet for 5 minutes, then transfer to cooling racks to allow to cool completely.
Store in an airtight container.
* These cookies freeze well too.
Recipe source: slightly adapted from recipe girl, originally from dlyn
Baked Pumpkin Oatmeal
Baked oatmeal is quickly becoming our of my family’s favorite breakfasts. Not long ago I posted another recipe for baked oatmeal that truly was love at first bite! Now that fall has rolled around I thought it would be fun to incorporate some fall flavors into one of our new favorite meals. This is a hearty oatmeal that is made up of two kinds of oats, steal and old fashioned. The addition of the steal cut oats not only adds heartiness to the dish but adds another layer of texutre. Caramelized bananas are layered underneath the oatmeal before baking. These add a rich and buttery flavor to the oatmeal, and pairs surprisingly well with the pumpkin. A dash of cinnamon, nutmeg and cloves helps to pull these flavors together as well as make your home smell like all the goodness of fall.
This is a meal that is so quick to assemble, waiting for it to bake is the most time consuming part. I enjoy these types of meals though, it gives me a chance to spend some quality time with my family and some well needed playing time with Tucker while we wait. It’s nice being able to serve your family a delicious and filling meal that didn’t have you standing over the stove for an hour or two.
This makes quite a bit so there will be leftovers which are perfect for quick breakfasts throughout the week. Add a touch of milk when reheating to ensure it’s just as moist and delicious as it was the first time. I can’t wait to try more flavor combinations and variations. This oatmeal has endless possibilites!
Baked Pumpkin Oatmeal
Ingredients:
1 Cup steel cut oats
3 Cups old fashioned rolled oats
6 Tbsp unsalted butter
3/4 Cup + 2Tbsp brown sugar, divided
1 Tsp salt
2 1/4 Tsp cinnamon
1/4 Tsp ground cloves
1/4 Tsp ground nutmeg
4 Cups very hot water
1/2 Cup pumpkin puree
1/2 Cup milk
2 Tsp vanilla extract
1/4 Cup maple syrup
3 Medium bananas, sliced
Ingredients:
Preheat oven to 350.
Place steel cut oats in a large bowl, add the hot water and butter and cover. Allow to stand for 20 minutes.
Meanwhile, for the caramelized bananas, place 2 tablespoons of butter in a medium saute pan and allow the butter to melt. Add the bananas, 1/4 tsp cinnamon and 2 tablespoons brown sugar to the pan and toss gently to coat the bananas. Allow to cook for 2 minutes, until the bananas are caramelized. Removed from heat and allow to cool.
In a small bowl, or liquid meauring cup, combine the milk, pumpkin puree and vanilla and whisk to combine. After the oats have finished soaking add the old fashioned oats, maple syrup, remaining 1/2 cup of brown sugar, salt, remaining 2 teaspoons cinnamon, nutmeg and cloves and stir to combine. Stir the pumpkin mixture into the oat mixture.
Spread the bananas over the bottom of a greased 2 quart baking dish. Pour the oatmeal mixture over the bananas and place in the preheated oven. Bake for 35-40 minutes and allow to cool for about 5 minutes before serving.
Combine the maple syrup, milk, egg,
Recipe source: adapted from Becky Bakes, originally from King Arthur Flour Whole Grain Baking