Smoky Sweet Potato and Spinach Nests with Bacon and Eggs

My good friend, @trixiestix, got me the sprializer/slicer attachment for my KitchenAid stand mixer. I was thrilled because it was not something that I would have bought for myself. I've been trying it with several types of vegetables, and sweet potatoes have been my favorite so far. This recipe comes together quickly and is perfect for a weeknight meal. I spiralized the sweet potatoes over the weekend, and kept them refrigerated, which saved some time.

Ingredients

1 Tbsp. olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
3 sweet potatoes, spiralized
1/2 tsp. smoked paprika
1/4 tsp. crushed red pepper flakes
1/2 tsp. dried thyme
3 c. baby spinach
3 eggs
1/4 c. cheddar cheese
4 slices center-cut bacon, cooked and chopped

Directions

1. Heat 2 teaspoons olive oil over medium-high heat. Add onions and saute for 3-5 minutes, until just starting to brown. Add garlic and cook for 30 seconds. Sprinkle with salt and pepper.

2. Add the remaining teaspoon of olive oil. Add the sweet potatoes, paprika, red pepper flakes, and thyme. Sprinkle with salt and pepper. Cook for 7 minutes, stirring occasionally. If the bottom of the pan becomes too dark, add a few tablespoons of water and scrape the bottom of the pan.

3. Stir in the spinach until wilted.

4. Heat the oven broiler to high. In the skilled, separate the mixture into 3 mounds. Make a well in the center of each mound and crack an egg in each well. Sprinkle each egg with salt and pepper. Add the cheese.

5. Broil for two minutes or until the egg whites are set. Sprinkle with the chopped bacon.

Chicken and Root Vegetable Curry

We're finally starting to get some cooler weather here in Florida. As soon as it's cool enough leave to the windows open, I love to make aromatic dishes then you can smell all throughout the house, and outside. This braise is ready in under an hour, and will make your kitchen smell amazing.

Ingredients:

4 skin on bone in chicken thighs

1 Tbsp. olive oil
1 Tbsp. butter

10 red potatoes, quartered
2 large parsnips, peeled and cut into one inch pieces
1 large sweet potato, peeled and cut into one inch cubes

1 yellow onion quartered
2 Tbsp. tomato paste

3 Tbsp. red curry paste
1 14 oz can lite coconut milk

1/2 c. chicken broth

1/4 c. fresh cilantro or parsley, chopped.salt and pepper

Directions: 

1. In a dutch oven, or other large pot, heat the butter and oil over medium-high heat.
2. Pat the chicken dry with paper towels. Sprinkle with salt and pepper and place in the pot, skin side down. Cook for five minutes, then flip chicken and cook for another five minutes. Remove from pot and set aside. 
3. Remove some fat from the pot, leaving 2 Tbsp in the pot. Add the potatoes, parsnips, sweet potato, and onion. Sprinkle with salt and pepper and cook for 8-10 minutes, stirring occasionally, until the vegetables begin to brown. 
4. Stir in the tomato paste and curry paste and cook for 2 minutes. 
5. Add the coconut milk and chicken broth, scraping the brown bits from the bottom of the pan. 
6. Remove the skin from the chicken, and return it to the pot.
7. Bring to a simmer, reduce heat to low, cover the pot, and cook for 35 minutes, stirring occasionally. 
8. Remove the chicken from the pot. Shred the chicken, discard bones, and stir it back in to the pot. 
9. Sprinkle individual servings with cilantro or parsley.

Chicken, Zucchini, and Tortellini Soup

I was browsing the aisles of the supermarket this weekend, and one refrigerated case had chicken breast, tortellini, and zucchini in it. The combination of those ingredients seemed meant for a soup, so I developed this recipe last night. It's fairly easy and comes together quickly. The longest part is chopping the vegetables.

Ingredients

1 Tbsp. olive oil
2 carrots, sliced into  1/4 inch slices
1 celery rib, diced
1 onion, chopped fine
1.5 tsp. salt , divided
1/2 tsp. black pepper
2 garlic cloves, minced
1/4 c. dry white wine
4 c. chicken broth
1 lb chicken breast, cut into 1 inch pieces
1 zucchini, quartered lengthwise and sliced into 1/2 inch slices
1 nine ounce package of refrigerated tortellini

Directions

1. Heat 1 tablespoon of olive oil over medium high heat. 
2. Add carrots, celery, and onion. Add 1/2 tsp. salt. Cook for 6 minutes, stirring occasionally, until vegetables are just beginning to brown. 
3. Add garlic and cook for another 2 minutes. 
4. Add the wine, scraping any brown bits from the bottom of the pan. 
5. Add the chicken broth and bring to a boil.
6. Sprinkle chicken breast with remining salt and pepper. Add to the broth.
7. Reduce to a simmer, cover, and cook for 10 minutes. 
8. Add the zucchini and tortellini, then cook for another 10 minutes uncovered. Serve.

Getting Ready for Fall: Smoky Pumpkin Soup with Chicken

 As autumn approaches, the in-season produce changes from zucchini and corn to vegetables like butternut squash and pumpkin. Unfortunately in Florida, the end of September sees temperatures in the high 80's and low 90's. In hope of bringing the cooler temperatures here a little quicker, I created this soup recipe. The bacon, paprika, chipotle, and cumin add smoky flavors that offset the sweetness of the pumpkin. While you definitely could cube the chicken and cook it in the soup, I like the texture better with shredded chicken. You can use shredded rotisserie chicken breast, or cook the chicken and shred it, which is what I did. 

Ingredients

4 strips bacon, cut into 1-inch pieces

1 Tbsp. vegetable oil

1 medium onion, chopped

3 carrots, peeled and chopped

2 stalks celery, chopped

3 garlic cloves, chopped

5 cups chicken broth

1 15 oz can pumpkin (Not pumpkin pie filling!)

1 chipotle in adobo, chopped

2 tsp. smoked paprika

1 tsp. cumin

1 lb. cooked chicken breast, shredded

1/4 c. flat leaf parsley, chopped

Directions

1. In a Dutch oven or other large pot, cook the bacon over medium low heat until the bacon is crisp and the fat renders. Drain the bacon on a paper towel lined plate and reserve 1 tablespoon of bacon drippings.
2. Add the reserved bacon drippings and 1 tablespoon of vegetable oil to the pan.  Add the carrots, onions, and celery and saute for 8 minutes over medium heat, stirring occasionally.
3. Add  the garlic, tomato paste, paprika, and cumin. Cook for two minutes.  
4. Mix in the pumpkin and cook for 5 minutes.
5. Whisk in the chicken broth, bring to a simmer and cook for 30 minutes.
6. Puree until smooth with a hand blender. 
7. Add chicken and cook over low heat for 10 minutes. 
8. Serve, sprinkled with chopped parsley and bacon.

Chocolate Coconut Bites with Salted Caramel Sauce

I've been getting monthly deliveries from The Hatchery for past few months. They provide small samples of lots of different ingredients - everything from tea seed oil to white chocolate peanut butter.  When I received a jar of CC Made Caramel Sauce, I knew I wanted to do something with it other then drizzling over ice cream.

These cookies are crisp on the outside and chewy on the inside. The chocolate, coconut, and caramel flavors are amazing together.

Ingredients

3/4 c. powdered sugar

1/2 c. granulated sugar

3 Tbsp. flour

3 Tbsp. unsweetened, dutch processed cocoa powder

2 large egg whites

1 tsp. vanilla extract

2 cups shredded sweetened coconut
1/4 c. caramel sauce
Kosher salt

Directions

1. Stir the sugars, flour, and cocoa powder together. 
2. Whip the egg whites to soft peaks using a whisk or mixer. Add the vanilla and stir until incorporated. 
3. Slowly add the sugar mixture and mix until combined.
4. Fold in the coconut.
5. Place tablespoon sized dollops on two parchment linked baking sheets. Bake at 325F for 22 minutes, rotating the baking sheets at 11 minutes. 
6. Remove from oven and let stand for 5 minutes. Transfer to a wire rack to cool completely. 
7. Microwave caramel sauce until it is a pourable consistency. Place in zip top bag. Cut off a small corner of the bag and drizzle sauce over the cooled cookies. 
8. Sprinkle a pinch of kosher salt over the cookies.  
9. Store in an airtight container.