Fall is a season that just screams comfort from every direction. When cooler temperatures begin to roll in, it's a delightful time of year to get busy in the kitchen. That's where this Creamy Sweet Potato Soup comes in. Full of flavor, silky smooth, and loaded with vitamin-packed sweet potatoes, this soup is an all around winner. If you want to add an extra kick, we've included directions for a curried apple version as well.
Creamy Sweet Potato Soup
Things You'll Need

    3 large sweet potatoes, peeled and diced
    2 large yellow onions
    3 cloves garlic, minced
    4 Tablespoons olive oil
    2 Tablespoons unsalted butter

    3 stems fresh rosemary
    4 cups vegetable broth
    2 cups water
    2 teaspoons salt
    1/2 teaspoon black pepper

Step 1

Peel sweet potatoes and chop them into 1/2 inch pieces. Set aside.
(Image: Ashley Manila)
Step 2

Peel and dice onion, garlic and apples (if making curried apple version), set aside. Add olive oil and butter to a large stockpot over medium heat. Add in the onions and cook, stirring frequently, for 15 minutes or until soft.
(Image: Ashley Manila)
(Image: Ashley Manila)
Step 3

Add the sweet potatoes, garlic, vegetable stock, water, rosemary, salt, and pepper and stir well to combine. Bring mixture to a boil and simmer for 40 minutes. Remove pan from heat, discard rosemary stems, and cool for 10 minutes.
(Image: Ashley Manila)
Step 4

Using a food processor or blender, puree the soup in batches, pulsing until completely smooth.
Warning

    Remove the center cap from your blender lid and cover the empty space with a tall cup instead. Hold the cup down securely when blending. This allows some of the steam to escape and helps prevent the blender lid from popping off.

Tip

    If you don't own a blender or food processor, you can do this step using an immersion blender.

Step 5

Serve soup warm. Top it with shaved Parmesan cheese, toasted walnuts and extra black pepper for a super savory approach.
(Image: Ashley Manila)
Curried Apple Sweet Potato Soup

If you prefer a more complex flavor, try this Curried Apple Sweet Potato Soup. It's sweet, savory, and a little spicy, too.
(Image: Ashley Manila)
Things You'll Need

    3 large sweet potatoes, peeled and diced
    2 large yellow onions
    3 cloves garlic, minced
    2 medium-sized apples
    4 Tablespoons olive oil
    2 Tablespoon unsalted butter

    2 teaspoons yellow curry powder
    4 cups vegetable broth
    2 cups water
    2 teaspoons salt
    1/2 teaspoon black pepper

Step 1

Follow steps 1 through 2 of the Creamy Sweet Potato Soup.
Step 2

Add the sweet potatoes, apples, garlic, vegetable stock, water, curry powder, salt, and pepper and stir well to combine. Bring mixture to a boil and simmer for 40 minutes. Remove pan from heat and cool for 10 minutes.
Step 3

Puree the soup with a blender, food processor or immersion blender. If using a blender or food processor, work in batches, taking the same safety precautions mention in the Creamy Sweet Potato Soup recipe above.
(Image: Ashley Manila)
Step 4

Serve soup warm. I recommend topping it with chopped apples and crumbled bacon. And, for a very sweet version, top with an extra splash of maple syrup and a dash of cinnamon.
Tip

    For an extra creamy version stir in 1/2 cup of cream right after blending.

Sweet Potato Soup Two Ways

Fall is a season that just screams comfort from every direction. When cooler temperatures begin to roll in, it's a delightful time o...

Sweet Potato Soup Two Ways

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Homemade chicken fingers are a delicious dinner for all ages. For this recipe, tender chicken strips are coated in a crunchy pecan crust then baked in the oven. Coating the chicken can get a little messy, but it's an easy project overall. Just be sure you wash your hands whenever they come in contact with the raw chicken.

I serve these chicken fingers with honey mustard and barbecue sauce. Make it into a full meal by adding a hearty salad, mashed potatoes, or fries.
Things You'll Need

    2 pounds skinless, boneless chicken tenders
    2 and 1/2 cups pecan halves, divided
    1/4 cup all-purpose flour
    1 teaspoon salt
    3/4 teaspoon black pepper
    1 teaspoon Italian seasoning
    1 teaspoon onion powder

    1/2 teaspoon cayenne pepper
    1/2 teaspoon paprika
    1 teaspoon garlic powder
    2 large eggs
    1 tablespoon olive oil
    2 tablespoons fresh parsley, chopped (optional, for garnish)

Step 1

Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.

Pulse 3/4 cup of the pecan halves in a food processor until they've become very small crumbs. Transfer the pecan crumbs to a large bowl and add in the flour, salt, black pepper, Italian seasoning, onion powder, cayenne pepper, paprika, and garlic powder. Use a whisk to combine the ingredients and set aside.
(Image: Ashley Manila)

Add the remaining 3/4 cup of pecan halves to the food processor and pulse them a few times, leaving them in much larger pieces than the fine crumbs you pulsed before. Pour them onto a large plate and set aside.
Step 2

In a medium-sized bowl whisk together the eggs and olive oil until the eggs are frothy and the mixture is well combined. Set aside.

Dredge each chicken strip in the flour/pecan mixture, shaking off any excess and allowing it to fall back into the bowl. Dip it in the egg/oil mixture, turning the strip once to coat both sides, and allowing any excess liquid to drip off and back into the bowl. Finally, dredge the chicken strip in the coarsely chopped pecans, making sure it's completely covered before shaking off any excess nuts and letting them drop back onto the plate. Place the chicken strips, a few inches apart, on the prepared baking sheet.
(Image: Ashley Manila)
Step 3

Bake for 14 minutes before carefully turning each piece over and baking for an additional 14 minutes, or until the outside is golden brown and crisp, and the center is cooked all the way through. You should cut a tender in half to ensure there is no pink left in the center.
(Image: Ashley Manila)
Step 4

Serve chicken fingers warm with a garnish of parsley, some honey mustard, barbecue sauce, and/or your favorite condiment. Store any leftovers in the refrigerator for up to two days. Chicken fingers may also be frozen for up to two months.

Pecan-Crusted Chicken Fingers

Homemade chicken fingers are a delicious dinner for all ages. For this recipe, tender chicken strips are coated in a crunchy pecan crust t...

Pecan-Crusted Chicken Fingers

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Nothing says "comfort" like a piping hot hearty bowl of chicken and rice soup during the chilly fall and winter months. For those who are busy, this easy slow cooker soup can be prepared in the morning before you leave for the day. Simply set it and forget it! You'll walk in the door to its delicious scent, and the best part is the whole recipe only requires 15 to 20 minutes of preparation.

Step 1: Saute the Vegetables

Add the oil, chopped onion, carrot, and celery to a large skillet and heat to medium-high. Saute, stirring occasionally, until onion begins to turn translucent, about 8 to 10 minutes.
(Image: Julia Mueller)

While the vegetables are sauteing, soak the rice in water.
(Image: Julia Mueller)

Drain the rice and add it to the skillet with the vegetables, along with the garlic, Italian seasoning, dried oregano, dried basil and salt. Saute another 3 minutes, until the garlic becomes very fragrant.
(Image: Julia Mueller)
Step 2: Transfer Ingredients to a Slow Cooker

Transfer the sauteed vegetable and rice mixture to a large slow cooker. (The one used in this recipe is a 6-quart.)
(Image: Julia Mueller)

Add the raw chopped chicken to the slow cooker.
(Image: Julia Mueller)

Pour the chicken broth into the slow cooker and stir everything together well.
(Image: Julia Mueller)
Step 3: Set It and Forget It!

Secure the lid of the slow cooker, plug it in, and turn it on to its lowest setting. Allow the soup to cook 6 to 8 hours on low. If possible, stir the soup every 2 hours.
(Image: Julia Mueller)
Step 4: Give a Final Stir Before Serving

Remove the lid of the slow cooker and stir the soup well. The soup is done when it is thick, the chicken is cooked through, and the rice is puffy. Serve in large bowls with bread or crackers.


Read more : http://www.ehow.com/how_12342939_slow-cooker-chicken-rice-soup.html

Slow Cooker Chicken and Rice Soup

Nothing says "comfort" like a piping hot hearty bowl of chicken and rice soup during the chilly fall and winter months. For thos...

Slow Cooker Chicken and Rice Soup

0

 

 

Maybe you had ham for Christmas. Maybe you’re that person. I am, sometimes. Unless I want to make a turkey. Or pot roast. But ham is a great holiday offering. The only problem is how much you have left over. Mostly because you can’t have a small ham, you have to have a gigantic ham. This creates an issue of what to do with all that ham you have left over.  Ham and bean soup is a tradition in my life; and to be honest, I like it even better than the original ham dinner. It’s like a bonus gift this holiday season, a warm soup that takes so little effort and even freezes well. Happy holidays, people.

Ingredients:

    1 large ham bone
    1 cup chopped ham
    1 cup white onion, chopped
    2 celery ribs, chopped
    1 large carrot, chopped
    2 cloves garlic, minced
    1 lb. Great Northern beans, rinsed
    6 cups chicken broth
    12 ounces pale ale
    Salt and pepper to taste
    1 cup fresh shaved parmesan cheese
    1 cup baby arugula

Directions:

    In a large slow cooker stir together the ham bone, ham, white onion, celery, carrot, garlic, beans, broth and beer.
    Cook on low for 8 to 10 hours or until beans are tender.
    Salt and pepper to taste.
    Ladle into bowls, top with shaved Parmesan and baby arugula.

 

Slow Cooker White Bean Beer and Ham Soup

    Maybe you had ham for Christmas. Maybe you’re that person. I am, sometimes. Unless I want to make a turkey. Or pot roast. But ha...

Slow Cooker White Bean Beer and Ham Soup

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