Well..I had a couple of mini Pumpkins leftover, just staring at me…so I had to put them to good use!  I’ve never actually roasted my own Pumpkins before, and WOW, I was really missing out!  They’re so easy, quick and delicious that I’m totally making this soup a new tradition every year!  I think I strayed a little bit from the typical Pumpkin soup recipes out there, but I really wanted to customize it to my taste and enjoy it!

~Luckily, it was amazing, because it made a TON!  So great because it’s such a tasty and healthy un-indulgence after all the Halloween candy!!

Feel free to modify this method to your taste, but here’s what I did for a giant pot of comforting, slightly spicy, sweet & creamy Pumpkin Soup.

What you’ll need: 

A Blender or Food Processor.

Tuxton Home THBCZ2-SS9-B Chef Series Sous Vide Pot, 9.8 qt, Silver

• 9.5 QT Tri-Ply stainless steel stockpot includes measurement lines for easy measuring
• Silicone-rimmed tempered glass lid with removable stainless steel stopper and 2.4” silicone Sous Vide adapter helps limit water evaporation
• Premium fine-grain polished stainless steel surfaces are easy to cook with, easy to clean
• Welded fixtures are smoothly and solidly attached to each vessel. Easy-to-clean and crevice-free, they are guaranteed to last a lifetime
• Compatible with induction, electric, gas, halogen, and ceramic stoves and with most sous vide immersion cooker brands including: Chefman, Strata Home, Anova, Joule, Chefman, Strata Home, InstantPot, and more! Sous vide cooker unit not included.
• Tuxton Home Sous Vide Pot Protected by U.S. Patent Application No. D 29/639093. Additional patents may be pending in the U.S. and elsewhere.
• Note: The pot holds up to 9.8 qt (313.6 oz) if you fill up to the brim of the pot. 9.5 qt (304 oz) is more accurate for actual cooking since you need to allow more room for boiling and stirring

Two Medium Pumpkins~  

I say medium because these aren’t those itty-bitty table-top Pumpkins..they’re like Football size~~haha!  I didn’t weigh them, but I should have.  Anyway, you’ll want 5 cups or so of Roasted Pumpkin.

I also added 2 medium Apples as well for amazing added sweetness.  (optional)

• 1 quart Vegetable Or Chicken Stock
• 1/2 cup Heavy Cream
• 1/3 cup Maple Syrup
• Dash of Ground Ginger
•  Dash Of Pumpkin Pie Spice
• Dash of Cayenne Pepper…A SMALL dash!
• Pepper To Taste
•  Salt To Taste
•  Extra Cream, or Sour Cream For Serving
• 
• Directions:

On a sheet pan, roast the Pumpkins (Whole) with the Apples at 375 degrees for approx. 45 minutes.  It didn’t take as long as I thought…

They’re done when they’re dark, and knife tender, the stems will just come right out.  Let them cool so you can handle them, and slice them down the center to open them..this is the best way to expose all of the seeds to scrape them out…

Isn’t a roasted Pumpkin SO pretty~~  Who knew..lol!

Now scrape out all of the seeds and ‘guts’…  SAVE THOSE SEEDS~  I have an amazing Seed recipe coming up!

Remove the skin from the Pumpkins and Apples and add them into the Sous Vide Pot with all of the  Stock and Syrup until simmering.

Smash the big chunks…

Transfer the mixture to a blender or processor and puree until super smooth…

Back into the Pot, add in the spices, your faves…

Top it with an extra drizzle of Maple Syrup, or Sour Cream and dig in!  ~Enjoy!  🙂

The post ~Pumpkin Soup featuring the Tuxton Home Chef Series Sous Vide Pot! first appeared on Oh Bite It.

Move over egg in the hole, there’s a sweeter, softer bed in town for our eggs to rest their head on.

And yes, by “bed” I’m talking about doughnuts!

Egg in-a-Doughnut Hole to be exact!

Fluffy, sweet, whimsical doughnuts!

Add the perfectly cooked egg, and now you have a super delicious, and incredibly fun breakfast / brunch item, that will have everyone raving!

What you’ll need:

Your fave doughnuts.. I used basic glazed!

Eggs

Instructions:

Place the doughnut in a warm pan, and crack an egg into it~ cook it until the egg is how you like it!

That’s all folks! Enjoy! 🙂

The post ~Egg-in-a-Doughnut Hole! first appeared on Oh Bite It.

We’ve had Chicken and Waffles, Chicken inside the Waffles, Waffles inside the Chicken and everything in between!  BUT, I wanted something sweet, savory and crispy too.  I found that basic Chicken and Waffles were very cake-like and ‘bready’, and I needed crunch…lol!  What better way to achieve maximum crunchumz than with Rice Krispies?!  I mean, they’re basically flavorless so I knew they’d make the perfect clean slate crunch creation!

And WOW~  did they ever!  I think I’ll give everything a Krispie Krunch from now on..haha!

These subtly sweet, tender and juicy chicken nuggets are so light, and so filled with flavor that the extra crunch is just icing on the Krispie Kake (okay, enough now with the K’s, I’m starting to feel like a Kardashian..LOL!)  Each nugget is coated in honey-kissed waffle batter and rolled in Krispies…OMG~ yes, to. die. for!

The kids went BONKERS for these and the adults did too..shhh!  Make a giant batch, they stay crispy for a super LONNNG time, and make the perfectly unique little waffle-chicken-nugget mash-up!

What you’ll need (feel free to modify this method for more or less)

1-2 lbs. chicken tenders

4-6 cups of Rice Krispies..give or take!

The Batter:

2 cups waffle mix

1 cup corn starch

1 tsp. baking powder

salt and pepper to taste

1 and 1/3 cup water with a squeeze of honey in it.

oil for frying..I used canola

waffle cone bowls for serving..optional

Directions:

Cut up the tenders into bite sized pieces…

In a large bow combine the waffle mix, corn starch, baking powder, s&p to taste.

Add the honey (just a squeeze or so) into the water…

Now add the water with the honey into the dry ingredients, and mix to combine…

You want a pancake-like batter to dip each nugget, making sure to coat evenly…

Then into the Rice Krispies, for a nice and even coating…

And into the hot (350 degree) oil they go, just a few at a time…

Let them cool on some paper towel …

And serve them in some adorable waffle cone bowls…

Then DIG IN!  ~Enjoy! 🙂

The post ~Waffle Battered Krispie Chicken Nuggets! first appeared on Oh Bite It.

What do you get when you cross a monte cristo sandwich with taquitos?

…Now, if the fact that you’re here reading this after seeing the title isn’t a clue.. I’ll tell you! THIS, this is what you get > MONTE CRISQUITOS!

You get a crispy, toasty, monte cristo filled, easy to eat, and even better to taste.. doubly delicious delight! Make LOTS!

What you’ll need:

square egg roll wrappers… one per crisquito

thinly sliced ham, turkey, swiss, and some cheddar or (velveeta)

powdered sugar, and raspberry preserves … for serving

oil for frying

Instructions:

Place a slice of each meat and cheese in the center of the wrapper…

Roll it up, and seal it up with a little water.. gently pinch the ends together…

Fry them one at a time in hot (350 degree) oil until they’re evenly golden…

Let them cool slightly…

But, serve them warm, with a sprinkle of powdered sugar, and some classic raspberry preserves…

DIG IN! ~Enjoy! 🙂

The post ~Monte Crisquitos! first appeared on Oh Bite It.

Grab some ice friends, this isn’t your average spicy fried chicken.. oh no!

This is a level of spice that took me by surprise, and ended up being a dangerously-delicious dinner that we are all still cooling off from talking about!

If you’re tired of the same old chicken dinner, jazz things up, and try this recipe.

Just be sure to have LOTS of water close by! 

What you’ll need for 6 fried chicken breasts OR 6 fried chicken sandwiches:

3 boneless/skinless chicken breasts, sliced evenly in half, creating 6 breasts.

1/2 cup flour

2 beaten eggs w/ a splash of milk

2 cups crushed Flamin’ Hot Cheetos

6 Burger Buns/ 6 Cheese Slices.. if you want to make sandwiches!

oil for frying.. I used veg.

Directions:

Crush up the Cheetos, until you get approx. 2 cups of crumbs…

In 3 bowls, add the flour, the eggs/milk/, and the Flamin’ Hot Cheetos crumbs.

Lightly dust the chicken evenly with the flour.

Then into the eggs…

And, into the Cheetos crumbs, generously coating them!

In a pan, shallow fry each breast, until they’re evenly golden/red and cooked through.

Now either build your sandwiches, or eat them as is.. but definitely have lots of water handy! ~Enjoy! 🙂

The post ~XXTRA Flamin’ Hot Cheetos Fried Chicken! first appeared on Oh Bite It.

Do you like popcorn?  Do you like corn dogs?  Do you like to be SO extra that it literally annoys everyone you’ve ever known, currently know, or will ever know?  If you answered yes to any of those questions, stay right here.. this recipe is for YOU!  😉

Please don’t expect to find any reasonable answer to the obvious question of “why in the world did you do this?”.. because there isn’t one.  I pretty much just liked the play on words.. the amazing mash-up of delicious flavors was purely a bonus…haha.

That’s ok, I’ll take that bonus one crispy, popcorny, corn doggy bite at a time.

All kids and most immature adults will absolutely love these whimsical weenies.  Not only do they scream fun just by looking at them, but the crunch and nutty flavor that the popcorn adds to the corn dog is seriously special.

I’m pretty sure that I’ll be adding popcorn to many more unsuspecting dishes in the very near future.  😉

What you’ll need:

6-8 bun length hot dogs

4-6 cups of popped popcorn..either store bought or freshly popped at home will work

The BATTER:

1-8.5 oz. box of Corn Bread mix.. such as Jiffy  (I show 2 boxes, but only needed one)

1 1/4 cup all-purpose flour

1/4 cup white granulated sugar

1 tbsp. baking powder

dash of salt

1 egg..beaten

1 1/2 cup buttermilk or regular milk

1 tbsp. veg oil

1 tbsp. honey

wooden skewers

oil for frying.. either veg or canola

Directions:

set your popcorn aside..

Now in a large bowl, combine the corn bread mix, sugar, baking powder, and salt….

In a med. bowl combine the milk, egg, and honey… Then pour the wet ingredients into the dry, and combine very well… it should be like a thick pancake batter…

Evenly coat the hot dogs with the batter… BE SURE TO RESERVE THE REMAINING BATTER!

Then coat them with the popcorn.. not all the popcorn will stick, just smush as much as you can on there…

Place them onto a parchment lined sheet pan, and into the freezer for at least one hour…

When your oil is fully heated to 350 degrees, take out the hotdogs from the freezer.. YOU WANT TO KEEP THEM FROZEN UNTIL THE LAST SECOND BEFORE FRYING THEM!

Dip each frozen hot dog into the remaining batter…

And directly into the oil, fry them for a few seconds, until they’re evenly golden on all sides…

Then serve them and watch those faces light up with a mix of curious confusion..lol  ~Enjoy! 🙂

The post ~Popcorn Dogs! first appeared on Oh Bite It.

It was a cool, calm morning and all was quiet when BOOM~  a little voice came through the room in the sweetest little voice, it said “Mom..I want breakfast”.  Ugh~  there goes the calm and quiet part..lol!  What was I to do?  

Don’t answer that…I had to think of something and fast, before the rest of the world wakes up and the dogs start barking, the lawn mowers start mowing, and my quiet time becomes a distant memory!  I grabbed a pan and pretty much ransacked my pantry and fridge…and here we are~  LOL!

Here lies proof, that in literally a matter of minutes, you can have a warm, buttery and flaky sausage filled, gravy soaked  pan of Crescents that will be gone long before your happy place disappears.

~Make a quick batch of these the next time you want to switch up that morning meal or have a unique and tasty brunch to impress!

What you’ll need for 8 Crescents (double for more):

1 container of Pillsbury Crescent Rolls (8 count)

Sausage Links..one per Crescent.  Fully cooked is fine, just be sure to defrost them!

one packet of Gravy Mix..I used White Gravy

Salt and Pepper…to taste

Directions:

Lay out each crescent and roll up one of the sausage links, starting at the wide end…

Place them into your baking pan and pour the (salt and peppered) gravy all over the top…

Bake it at 350 degrees for approx. 30-40 minutes, or until the sausage is fully cooked and the crescents are golden~  if your sausage is pre-cooked the time may be a title less, just keep an eye on it!

Let them cool and serve them up…

Prepare for the incoming YUM!  ~Enjoy! 🙂

The post ~Crescent Sausage & Gravy Bake! first appeared on Oh Bite It.

Well, my love for taking the ordinary, and attempting to make it extraordinary is alive and well… as evidenced here with this super simple, but super delicious take on Undon noodle soup.  

I’m talking about a magical mash-up of everything we know and love about Udon noodles.. colliding head-on with everything we know and love about pot pies.

These buttery and flaky pot pies hold a special surprise inside, in the form of umm.. Udon soup.  And not just any Udon soup… no way, this is Fortune Udon Soup.. which means JLS Foods time-tested quality and flavor are in each and every succulent, soupy, ‘noodly’, slurpy bite!

What you’ll need for 6 pot pies:

6 oven safe 3″ bowls

2 packs of Fortune Udon Noodles.. I used the Mushroom flavor, and the Chicken flavor

You can purchase JSL Foods products at”: Albertsons, Lucky’s, Von’s, Pavilions, WinCo, Target

2 sheets (one box) of puff pastry dough.. cut into 6 – 4″ squares  

2 cups gravy.. either beef, or chicken flavor.  I used store bought, but you can totally make your own as well.

1 cup brocoli .. chopped

1 cup corn

1 egg … for egg wash

2 tbsp. toasted sesame seeds

Directions:

Spray the oven-safe bowls with non-stick spray and set aside.

Prepare the noodles (INCLUDING THE ENCLOSED FLAVOR PACKETS) according to the package instructions.. drain the water, leave the noodles in the pot, and set them aside.

Now add the gravy, corn, broccoli, (and any other veggies you’d like) into the noodles, mix well to combine, set aside…

Cut the puff pastry sheets into 6 even 4″ squares.. roll each square out just a bit. 

Place one dough sheet, gently down into each bowl, making sure not to poke any holes in it…

Scoop some of the noodle mixture into each bowl, just until they’re generously filled…

Pinch the edges of the dough, and gently pull the dough up and over the noodles.. making sure there aren’t any holes exposing the noodles.

Brush the pot pie with some of the egg, and a sprinkling of sesame seeds…

Now, into the oven at 350 degrees for approx. 15-20 minutes.. OR just until the dough is golden, and the noodles are hot all the way through…

Let them cool for a couple of minutes…

But serve them nice and warm…

Share with your BFF…

Like…YOU!  ~Enjoy! 🙂

Be sure to follow all of JSL Foods social media links and share the LOVE!

FACEBOOK > TWITTER

The post ~UDON Soup Pot Pies! first appeared on Oh Bite It.

Well, this one is pretty obvious..lol Just a simple combo of two of our favorite things.. thereby creating one giant, even better thing! And in this case, that ‘thing’ is food!  Not just food, but TACOS, and not just Tacos.. but, Hot Dogs too!  

Tacos that are filled with seasoned beef, and perfectly plump hot dogs.. all topped with the usual taco suspects.. making these jazzed up tacos deliciously hot-dogged!

Make a bunch of people happy, and whip up a few!  … actually, whip up LOTS!

What you’ll need:

taco shells

hot dogs, if they’re standard sized.. use 2 per taco.

ground beef (or turkey) and taco seasoning.. cooked together.

toppings of your choice, I used.. cheese, lettuce, sour cream, and hot sauce

Directions:

Simply cook up the hot dogs, and the seasoned beef..

…and start stacking…~yeah, that’s pretty much it!  ~Enjoy!  🙂

The post ~Taco Dogs! first appeared on Oh Bite It.

Ohhh~ it seems as though I’m just in time for yet another National Doughnut Day!  HAPPY NATIONAL DOUGHNUT DAY!

How many Doughnutty-days do we get?, jeez //  not that I’m complaining about too many doughnuts, but I simply can’t keep track of all of the days…haha

No biggie, when it comes to doughnuts, we can celebrate them any day we want to… as far as I’m concerned anyway! 

I mean..just look at these things.  

I’m talking about flaky, buttery, fried dough.. stuffed with scrumptiously seasoned fried mozzarella sticks!  And o.m.g. they are SO good!

Each warm, marinara ‘frosted’ doughnut literally melts in your mouth as the creamy and flavorful cheese sticks try and pull you back in.  Whip up a quick batch of these as a spaghetti side dish, or simply alone for some TV marathon snacking!

What you’ll need:

1 can of Grands Flaky Layers Biscuits (8 count)

Mozzarella sticks.. 1 per each biscuit

oil for frying..either veg or canola

grated parmesan for sprinkling

sauce for dipping

Directions:

Carefully slice the biscuit in half, making sure NOT to cut through the entire thing.  You’re just creating a pocket…

Now, cut one mozzarella stick in half and place them inside the biscuit pocket…

…sealing the dough up all around it VERY well…

Fry them in the hot (350 degree) oil, one at a time until they’re evenly golden on all sides, and cooked through…

Serve them warm…

with some marinara for dipping…

And some parmesan on top…

Then..DIG in!  ~Enjoy! 🙂

The post ~Fried Mozzarella Stick Doughnuts! first appeared on Oh Bite It.