Sweet Potato and Chicken Soup with a K-i-c-k

I created this recipe featuring North Carolina Sweet Potatoes for a contest. My inspiration was to appreciate the natural sweetness of the sweet potato, instead of overwhelming it with sugar. I added a little bourbon and cayenne pepper to add a special, savory dimension to the soup.

Sweet Potato and Chicken Soup with a K-i-c-k

Ingredients:

1 and 1/2 pounds North Carolina Sweet Potatoes, peeled and diced
8 cups chicken broth
1 pound boneless, skinless chicken breasts
1 medium onion, diced
1 pound bag mini-carrots
1 jigger (1.5 ounces) bourbon
1 teaspoon salt
1/2 teaspoon cayenne pepper

Directions:

In a large stockpot, combine the chicken broth, onion, and chicken breasts. Bring the ingredients to a simmer and cook for 20 minutes. Remove the chicken and allow it to cool. Shred the chicken and set it aside for later use.

Place the diced sweet potatoes and mini-carrots in the hot broth. Bring the broth back to a simmer and cook for 22 minutes. Once cooked, put the sweet potatoes and carrots in a blender and puree with the jigger of bourbon until smooth.  Pour the sweet potato/carrot mixture back into the large stockpot.  Add the shredded chicken to the soup.  Bring the mixture back to a simmer, stirring occasionally, for 3-4 minutes.

Serves 6

Jello Easter Nest

I saw some really CUTE Edible Easter Grass at Target for only $2 and incorporated it into an easy Jello recipe for a contest. I'm pleased with it, and I think kids would get a kick out of it.

Jello Easter Nest

Ingredients:

2-3 ounce boxes Lemon Jello
3 cups boiling water
1/2 of a 12 ounce Frozen Lemonade Concentrate
1-8 ounce container Frozen Whipped Topping, defrosted
1-1 ounce Edible Easter Grass candy
3 marshmallow chicks

Directions:

In a medium saucepan, boil the water. Stir in the lemon jello and combine until disolved. Add in the Lemonade Concentrate and stir until combined. Pour the lemon mixture in a medium, covered bowl and refrigerate for 3 hours. The Jello should be cool and loosely set. Fold in the defrosted Whipped Topping. Pour the lemon/whipped topping mixture into a 6 cup round, ring mold. Allow the jello mold to refrigerate for a minimum of 3 hours. Set the base of the jello mold in some warm water to ease unmolding the Jello. Invert the molded Jello on a plate. Place the edible Easter Grass in the center of the ring. Top with 3 marshmallow chicks.

Pueblo Potato Cups

I just made this and submitted it to Food.com's Simply Potato contest.  It's a spicy meat and potato combo.  My friend helped me eat some of the leftovers, and she already requested the recipe.  What a nice compliment!

Pueblo Potato Cups

• 1 (20 ounce) package Simply Potatoes Shredded Hash Browns
• 1 (1 ounce) package taco seasoning
• 1 (15 ½ ounce) can black beans , drained
• 1 ½ cups Mexican blend cheese , shredded
• 4 green onions , diced
• 2 ounces sun-dried tomatoes , diced
• 3 tablespoons butter, melted
• ¾ cup sour cream
• 1 (10 ½ ounce) can cream of chicken soup
• 1 (12 ounce) package smoked chorizo sausage or 1 (12 ounce) package andouille sausages , halved and cut in 1/4 inch pieces
• 2 jalapenos , seeded and diced

Directions:

Preheat oven to 350 degrees.

In a large bowl, combine the sour cream, cream of chicken soup and taco seasoning. Fold in the potatoes, black beans, cheese, green onion, sun-dried tomatoes, butter, sausage and jalapenos.

Spray a 12 cup cupcake tin with cooking spray. Fill and shape each cup with the potato mixture and 1/2 inches above the rim of the tin. Bake for 30-32 minutes. Allow to rest for 5 minutes prior to serving. Allow 3 potato cupcakes per person.