Sweet Potato White Bean Kale Soup

This is a great soup I had it the first time a few months ago and I smitten .It tasted so good that’s why I decided to make it.It is a good dish for the fall and winter seasons ,Keep you warm when the weather is cold.By the way did I say it has a spicy zing .This soup is good for vegetarians,vegans and people who have gluten allergies .So its very healthy that’s why I love it so much.It’s easy to make and it is accompanied with Parmesean Garlic Bread Croutons that recipe will be another page .I hope you enjoy this recipe.

Ingredients:

2 cups chopped kale ( lacinato and curly) 1 cup of each

1/2 cup of sweet potatoes – chopped

1 medium carrot- chopped

1 can cannellini beans (15 oz)

1/2 of  a small onion -chopped

1 large garlic clove -minced

1 medium tomato -chopped

1-1/2 cups chicken or vegetable broth

1 cup of water

1-1/2 tbsps  olive oil

1 tbsp butter

2 tsps Italian seasoning

1-1/2 tbsps fresh or dried parsley

1 sage leaf

1 sprig of rosemary

1/4 tsp sweet smoked paprika

1/4 tsp cayenne pepper

1-1/2 tsps kosher salt

1 tsp black pepper

Directions:

1.Heat oil in a medium pot over medium heat.

2. Add the garlic ,onions and saute , stir  for 3-4 mins or until translucent.

3. Now add in the kale ,tomatoes,carrots and beans.

4. Pour chicken broth and water  over the soup mixture.Now bring to a boil. Add in the spices and herbs .Stir thoroughly.

5. Boil on low for 15-20 minutes.Now add the sweet potatoes and cook for 10 minutes more.Last but not least add the cayenne pepper ,smoked paprika,salt,pepper and stir.

Voila!!! I hope you enjoy this soup

Spooky Halloween Chocolate Bark

 

halloween-bark-054

Happy Halloween to all of you ghouls out there.I have a treat that will sweeten  yo’ heart.Its something you can’t resist.Are you ready alrighty then it’s Chocolate Halloween Bark.It has all kinds of stuff in like cookies and candies  .This is easy, kid fun and friendly.I hope you have a sweet tooth I know I do. Halloween is just a stones throw and I am right and ready  in the spirit of it.This treat is just the start of my Halloweeny snack delights and will be having some  have fun cooking up scary dishes .

halloween-bark-060

Ingredients:

1 bag of white chocolate chips(melted)

1/4 cup milk chocolate chips(melted)

2 tsp vegetable oil

1/3 cup reeses pieces

4 mini butterfinger bars( cut in half

1/3 cup M&Ms

1/3 cup candy corn

5  mini  Reeses”s peanut butter cups( cut in half)

10 mini Oreo cookies(cut in half)

 

Directions:

halloween-bark-036

halloween-bark-049

halloween-bark-057

halloween-bark-062

 

1. Line a pan with parchment paper or foil.

2.Put chocolate and oil in a  heat proof bowl and place over a  pot  of  simmering  water. Please don’t let water touch the bowl or the chocolate will seize up. 

3.Stir chocolate with a spoon or spatula until chocolate has  melted .

4.When chocolate has melted pour onto the sheet pan .

5. With a spatula spread chocolate to the thickness you like.

6. Now melt the milk chocolate chips and once melted drizzle over white chocolate .

7. Sprinkle the  cookies and candies all over the chocolate . 

8. Transfer pan to refrigerator and chill for 1 hour or overnight.

9.Now break into pieces and eat the bark right away or place into Halloween gift bags .

 

HAPPY FALL & HAPPY HALLOWEEN

 

 

 

 

 

 

 

Fresh Autumn Pumpkin Puree’

pumpkin-puree-200

Hey old man autumn  is back upon us again and now we can start cooking for the holidays .To start it off is our love for everything pumpkin from purees to bread.I just love autumn it is my favorite season because I love pumpkins the look,smell and taste.That’s why a few years I started making my own pumpkin puree because I was up for  the challenge to doing so.It was so easy to make  and it tasted better than the canned puree.I was so please by it I continued the tradition.Homemade pumpkin puree freezes well up to 1 yr. Have fun making the puree and Happy Fall!!!

pumpkin-puree-2061

 

What you’ll need:

2 Sugar Pumpkins ( I had small ones about 1.5 lbs each)

Sharp Knife

Food Processor or Immersion Blender

Medium Bowls

Spoon for scooping out pulp and seeds

Deep casserole pan or Sheet pan

Aluminum Foil or Parchment Paper

___________________________

Let’s prep the pumpkin for roasting :0)

1. Wash and Dry pumpkins.

2.Break or cut stem off of pumpkins.

3.Cut pumpkin from top to bottom.

4.Take a spoon or scoop and scrape out the pulp and seeds.Put seeds and pulp in a bowl.

Pumpkins ready for roasting ,scooping and pureeing :0)

1. Lay the pumpkins face down on a foiled or parchment lined pan.Place pumpkins in a  350 degree oven and roast them for 60-90 minutes( Pending on the size of your pumpkins.)

2.Once the pumpkins are done roasting take them out and let them cool for a bit about 10- 15 minutes.

3.Now scrape out the pumpkin flesh and put it into a medium bowl  or food processor .( I used an immersion blender).

4.With your food processor or immersion blender puree the pumpkin until its smooth in texture.

For future seasonal use:

 

1. Scoop pumpkin puree into freezer bags. The puree will freeze well for up to 1yr.

Have fun making your seasonal holiday dishes and Happy Fall.

____________________________________________

 

Mini Bundt Pan Pumpkin Bread

bundt-pan-pumpkin-bread-073

Now that its Fall and very close to Thanksgiving I am very much inspired by this time of year .My imagination always go through the roof.So in this post it may not be so creative but it shows I love pumpkin .I always love to bake I am very passionate about it.

I have been waiting forever to use my mini bundt pan.I finally came around  to it and I made this lovely and great tasting pumpkin bread in mini bundt pans .They are moist and a bit sticky so I hope they’ll stick to your ribs.I made these  with my homemade pureed pumpkin and I also  used my homemade pumpkin pie spice .What a difference homemade makes its so much better.It didn’t use any butter I used oil instead to make them moist. They are great for breakfast along side some coffee or tea .So I hope you enjoy!!!

bundt-pan-pumpkin-bread-070

Ingredients:

2 cups flour

1 cup light brown sugar

1 tsp salt

1 tsp baking soda

1/2 tsp baking powder

1 tsp vanilla

1 cup pumpkin puree

2 eggs at room temp.

1/2 cup milk

1/4 cup oil

 

Directions:

1. Preheat oven to 350 degrees

2.Grease and flour the mini bundt pans.

3.In medium or large bowl,add dry ingredients and whisk together ,set aside.

4.In another medium or large bowl ,put the wet ingredients together and mix with a whisk or hand mixer .Make sure not to over mix.

5.Add the dry ingredients to pumpkin mixture and mix with a spatula or whisk until thoroughly mixed.Make sure not to over mix.

6.Fill the mini bundt pans with the batter (only 1/3 full).

7.Place pan into oven and bake for 25-30 minutes or until a toothpick comes out clean.

8.Take mini breads out of the oven and let it cook for 10 minutes in pan.

9.Now invert them onto a baking rack and let cool for another 25-30 minutes.

10.While they are cooling you can make the glaze.

Pumpkin Spice Glaze Ingredients and Directions:

1/2 cup powdered sugar

1-1/2 tbsps milk

1/4 tsp pumpkin spice

Directions:

11.In a small bowl mix all of the ingredients thoroughly and set aside.

When mini bread is cool use a butter knife or a spatula  to spread the glaze on top and let drip  dry. Decorate them with any sprinkles and jimmies you may have.

12.Transfer to serving dish and enjoy!!

bundt-pan-pumpkin-bread-089

 

Smokey Cajun Pumpkin Seeds

pumpkin-seed-pics-010 (1)

I love what comes with fall the greatest thing about  it, is the food from Halloween to Thanksgiving.The pumpkins,apples , pies, cakes and  the fall spices its like heaven.My favorite out all of the fall staples is the pumpkin every fall I head down to the supermarkets and buy my pumpkins so I  make homemade puree’ , pumpkin seeds and desserts- yum .Speaking of pumpkin seeds I have a recipe for em’.They are Smokey Cajun Pumpkin Seeds and they are very crunchy and tasty.These are great for a snack at your Halloween party.This is fun to make with kids .

pumpkin-seed-pics-023

 

Ingredients:

1 cup cleaned and dried pumpkin seeds

1-1/2 tsp olive oil

1/2 tsp Cajun spice

1/4 tsp smoked paprika

1/4 tsp salt

 

Directions:

roasted-cajun-pumpkin-seeds-009

roasted-cajun-pumpkin-seeds-020

roasted-cajun-pumpkin-seeds-026

roasted-cajun-pumpkin-seeds-035

 

1.Preheat oven to 350 degrees and line a pan with parchment paper.

2.In a medium bowl add seeds,spices,salt and oil.Stir with a spoon until seeds are thoroughly coated.

3.Pour onto a sheet pan and spread in a single layer.

4.Place into oven and bake for 7-10 minutes or until seeds are are golden brown.

5. When done take out of oven and let cool for 20 minutes.

6.Transfer to serving dish or place into snack bags .

 

pumpkin-seed-pics-006 (1)

Happy Fall and Happy Halloween!!

 

Chipotle Cranberry Glazed Chicken

cranberry-chicken-130 (1)

Thanksgiving is next week and I  wanted to come up with interesting things to cook.This lady at the bus stop gave an idea “She said why don’t I use cranberry sauce to glaze chicken and I thought how  would I work the flavor combinations with that type of sauce.So I played around  with the ingredients and browsed around the internet a little light bulb went off .I have found what I have been looking for.So today I made the chicken and it was awesomely delicious.

The cranberry sauce glaze is easy to make because all you need is a can of jellied cranberry sauce and some orange juice ,orange zest sugar, and some spices.It’s not that sweet and if you reduce all of the ingredients to a thick sauce it almost resembles Ketchup.I think you will like this because I did and I was surprised what you can with a can of cranberry sauce.I have to thank that lady for suggesting this idea.

cranberry-chicken-110 (1)

 

Ingredients:

1 lb of chicken thighs,breast,wings or any pieces of your choice

1-1/3 cup canned jellied cranberry sauce

1/2 cup orange juice

2-1/2 tbsps light brown sugar

1 tbsp butter

1/2 tsp red wine vinegar

2 tsps orange zest

1/2 tsp Baharat or Pumpkin seasoning

1/2 tsp chipotle powder or smoked paprika with cayenne powder

Salt and Pepper

 

Directions:

cranberry-chicken-008

cranberry-chicken-017

cranberry-chicken-045

cranberry-chicken-054

cranberry-chicken-057

cranberry-chicken-072

cranberry-chicken-089

cranberry-chicken-124 (2)

 

1. Set oven to 400 degrees.

2.Place chicken  on a foil lined sheet pan .

3.Rub olive oil all over chicken.

4.Sprinkle salt and pepper evenly all over chicken.

5. Place chicken into oven and bake for 45-50 minutes or until golden brown.

For The Glaze:

1. In a medium sauce pan add  the cranberry sauce ,orange juice ,sugar butter,vinegar and spices.Whisk until smooth over medium heat.

2.Cook cranberry mixture until thick like ketchup (About 8-10 minutes).Whisk continually to prevent burning.

3.When the chicken is done.Take a pastry brush or spoon evenly spread the glaze all over the chicken and place it back into the oven for 5 minutes.Repeat the procedure and bake for 5 more minutes.

4.Take chicken out oven and transfer to a serving dish and Enjoy!!!

Happy Thanksgiving!!!

 

 

 

 

Chocolate Chip Peppermint Cookies

peppermint-white-chocolate-chip-cookies-079

As we’re getting close to Christmas I have some recipes I want to share and I want to  start with some cookies they are delicious.They are not too sweet and they are chewy with a bit of  crisp.To compliment the season I added some peppermint that I broke into pieces and some white chocolate chips .

 

peppermint-white-chocolate-chip-cookies-061

 

Ingredients:

1/2 cup unsalted butter (1 stick of butter

1/2 cup light brown sugar

1/2 cup light brown sugar

2 cups flour

1 tsp baking soda

1 tsp vanilla extract

1/2 tsp salt

2 eggs

1 cup white chocolate chips

1 chopped or broken candy candy

 

Directions:

Preheat oven to 350 degrees  and line a sheet pan with parchment paper.

1. In a medium bowl place the butter and sugars.

2. With a hand mixer mix on medium speed until light and creamy.

3.Now add the vanilla extract and mix.

4.Add the eggs one at a time.

5.Add in the flour and mix a little at a time until fully incorporated .Make sure not to over mix.

6.Stir chocolate chips,crushed canes and mix.

7.Take some plastic wrap and cover the bowl.

8.Place bowl into refridgerator and chill for 1 hr.

9.With a spoon or small ice cream scoop drop dough an 1 inch apart.

10. Place cookies into the oven and bake for 10-12 minutes. I baked these for 10 minutes.

11.Tranfer them to a cooling rack and let them cool for 10-20 minutes.

12. Enjoy them with some eggnog or milk .

HAPPY HOLIDAYS!!!

Spiced Cranberry Sauce

cranberry-sauce-in-bowl-009

Here is a nice recipe for spiced cranberry sauce!!!This sauce is better than canned cranberry sauce .I love a cranberry sauce that has texture instead of this solid mass of cookie cutter plop.This easy to make and you’ll be very happy you made it from scratch cause it’s so easy to get the can.That would not be a good happy thanksgiving wondering what is in it. Make it from scratch you’ll have all control over what it taste like .This cranberry sauce goes well with turkey and stuffing so yummy good.I remember the first time I cranberry it was so exciting.Watching the cranberries go pop pop . The amazing part is putting the cranberry sauce in a container and hours later the sauce is all jelled up.I just love cooking form scratch especially around the holidays .I hope you make this cranberry sauce Its oh so delicious.Have Fun And Happy Thanksgiving!!

 

 

Ingredients:

3 cups fresh or frozen cranberries

1 cup orange juice

1/4 tsp vanilla

1-1/2 cups sugar

1/3 cup orange marmalade

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground star anise

 

Directions:

cranberry-sauce-yeah-013

cranberry-sauce-yeah-021

cranberry-sauce-yeah-034

cranberry-sauce-yeah-047

cranberry-sauce-yeah-057

cranberry-sauce-yeah-084

1. Pour the cranberries in medium or large pot.

2. Turn the heat onto medium high heat.

3.Pour in the orange juice.

4.Now add in the sugar,spices,vanilla and orange marmalade and stir.Bring to a boil.

5.Turn down the heat and simmer for 15-25 minutes . Stir often so sauce wont burn.The cranberries will start to pop and the  sauce will thickened.

6.Remove from heat and transfer to a bowl and cover .Place it into fridge and let set for 4 hours or overnight at best.

7.Please Enjoy!!!

 

 

Chipotle Orange Glazed Chicken Wings

Chipotle-Orange-Glazed-Chicken-Drummies

I love chicken,I love oranges so what I did I combined the two and I made an orange glaze with a bit of other goodies such as chipotle powder for that extra zip of heat and brown sugar for sweetness ,orange marmalade for that hint of orange.This chicken dish reminded me of chicken a l’Orange I haven’t had that since I was a kid that was many moons ago.I wanted to make this because I saw one of my friends make some chicken with orange juice that’s how I became inspired .I have sort of twisted it to be more of my taste and I am ready to share this lovely chicken inspiration here I go.This chicken makes a good main dish or as a appetizer at a holiday party they are cute ,little and finger friendly easy to hold.Believe me they are good. They will keep you wanting more.

Ingredients:

1 pack of chicken drummies or breast,thighs,wings

1/2 cup of orange juice

2 tbsps orange marmalade

2 tbsps brown sugar

1 cup  of ketchup

2 tbsp lemon juice

3 tbsps olive oil

1/2 tsp garlic powder

1/2 tsp chipotle  powder

2 tsps cornstarch

1/3 cup water

1/8 tsp salt

1/8 tsp pepper

Directions:For The Chicken

Preheat the oven to 400 degrees.

1. Put chicken on a foiled lined sheet pan.

2. Season the chicken with  salt and pepper on both sides

3. Now place the chicken in the oven and bake for 50 minutes .

Directions The Glaze:

1.In a small to med sauce pan add the orange juice,lemon juice,orange marmalade,ketchup,olive oil,brown sugar,garlic powder,ground chipotle powder, cornstarch, water ,salt and pepper

2. Now stir the mixture over medium heat bring to a boil  for about 5 minutes or until mixture starts to thicken.Now reduce heat and stir occasionally for 5-10 minutes. when glaze has thickened turn off heat and set aside.

3.When chicken is done baking, spoon the glaze onto the chicken and put it  back in the oven for 5 minutes .Repeat this 2 more times until the chicken start to char a little at the bottom .

4. Now you can plate the chicken and serve .Let me tell you this chicken is awesomely delicious and  I hope you enjoy making this chicken as much as I did.

Simplylicious Baked Buffalo Wings!!!

game-day-appetizers-buffalo-wings-095

I have made one of  favorite appetizers they are Buffalo Chicken Wings.I remember the first time I had Buffalo wings I think I was 15 yrs old it was at restaurant near my Dad’s house .The Chicken wings were so good. I had to  order them every time I went to there to eat.I also have another memory for the wings it was 1996 a friend of mine showed how to make these and from there I was hooked.These Buffalo wings are baked not like ones I made years ago which  were deep fried .I made these a little healthier but with the same way that we made them.These are simple and quick to make.These are  good with fries and a salad too.I hope you enjoy them.

game-day-appetizers-buffalo-wings-116

Ingredients:

1 lb chicken wings

1/2 cup hot sauce

1 tbsp butter-melted

1 tsp lemon juice

2 pinches of dried parsley

 

Directions:

game-day-appetizers-buffalo-wings-019

game-day-appetizers-buffalo-wings-045

game-day-appetizers-buffalo-wings-069

game-day-appetizers-buffalo-wings-078

 

1.Preheat oven to 425 degrees.

2.Put the chicken on a foil lined sheet pan.

3. Place the chicken in heated oven and bake f0r 45-50 minutes.

4.In  a small or medium sauce put the hot sauce,butter,lemon juice and parsley.Now stir.

5.Take chicken wings out of oven and place them in a bowl.

6. Now pour the buffalo sauce over chicken and stir with a spoon until fully covered.

7. Transfer wings to a serving dish and accompany the wings with blue cheese dip or any dip you have.

Eat Up and Enjoy!!