So I was recently inspired by a rather unappetizing clam chowder recipe that I saw making its way through cyber space, and instead of gagging, like the rest of the world.. I thought, “hmmm.. what borderline disgusting thing can I do with this soup, that won’t actually be disgusting at all?”.. and here we are! 🙂

A fun, crispy-cracker-coated, creamy-soup, filled bomb that will make you the VIP of finger-foods! Unique, impressive, SIMPLE.. AND delicious.. cuz it be like that sometimes lol! 

What you’ll need for a giant pile of soup & cracker bombs:

2 cups of soup (I used clam chowder)

2 cups of crushed cracker crumbs

2 eggs

1 cup flour (not shown)

one large sheet pan (I used found here> Gridmann 13″ x 18″ Aluminium Cookie Sheet Baking Tray Jelly Roll Pan Half Sheet – 1 Pan, Silver, 13 x 18)

oil for frying

salt for sprinkling (optional)

Instructions:

Place approx. 1 tbsp. of soup onto the sheet pan, and then into the freezer for at least 20 minutes…

Now crush up the crackers…

into crumbs…

Prepare a breading station with 3 bowls: flour, eggs and a splash of water, the cracker crumbs…

Now, dust one of the frozen soup balls with the flour…

Into the eggs…

And into the cracker crumbs, for a generous coating…

Then it’s time to fry them up…

into the hot (350 degree) oil, just until golden… add a sprinkle of salt while they’re hot…

Serve them warm.. and DIG IN! ~Enjoy! 🙂

The post ~Clam Chowder & Cracker BOMBS! first appeared on Oh Bite It.

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.

As soon as there is a hint of a cool breeze in the air, you can find me in the kitchen making this soup!  It’s so warm, comforting and delicious, it literally warms you up from the inside out!  A huge Crock-Pot of this soup screams Fall around my house!

Hearty and slightly spicy, and taken over the top by the fun & whimsical addition of crunchy Tortilla Chips.  And it couldn’t be easier, add everything to the Crock-Pot in the morning~and it works for you all day!  Dinner is ready and waiting for you.  🙂

What you’ll need:  

1 fully cooked Rotisserie Chicken..skin removed and cut into small pieces.

1 chopped Pablano Pepper

1 chopped Jalapeno Pepper

1 chopped medium Onion

2 chopped Chipotle Peppers in Adobo Sauce

1 tbsp. Cumin

1 tbsp. Oregano

1 tbsp. Paprika

salt & pepper to taste

approx. 2 cups of Tortilla Chips~chopped if preferred

Sour Cream..for topping

Directions:

Fill the Crock Pot (a stove top pot will word as well) halfway with 1/2 water and add all of the ingredients, other than the Tortilla Chips…

Set it to your desired temp. to equal the length of time you’ll be away.  The chicken is fully cooked, so you’re really just heating it through, and marrying the flavors.

When it’s ready to serve, add some of the chopped Chipotle Pepper into some Sour Cream, and mix them together.  Put a spoonful of it onto the top of each bowl.  Along with some Tortilla Chips~  Dig  in and taste the comfort!  ~Enjoy!  🙂

The post ~Chipotle Tortilla Soup! first appeared on Oh Bite It.

If the perfect relationship compromise could be summed up in one bowl..this would be it!  We’re talkin’ manly, stick to your ribs Steak & Potatoes meets elegant, lady-like Bisque, in one of the most tastiest unions EVER!

Why can’t we all get along like this people pleasing Bisque?!  Every spoonful is strong & satisfying, yet totally in touch with its feminine side.  It will fill your belly with goodness..and then call you the next day to ask you how you’re feeling..lol! 😉

This rich, warm and comforting bowl of Bisque has everything we all love, and is SO incredibly delicious.  Filled with creamy Potatoes, smoky Bacon and grilled Steak, this will be your favorite belly warmer all Winter long!  Now you can get cozy with a big bowl of Steak & Potatoes, under a blanket on your couch..no fork & knife needed!

Your whole family will love it!  🙂

What you’ll need:

 A 6-10 oz Good  Marbled Steak

3-4 large Potatoes

1 lb Bacon

1 med/lg. Onion

2 Garlic Cloves..chopped

8 Cups Beef Broth/Stock

1/2 Cup Cream

2 Cups shredded Cheddar Cheese

1 Cup Sour Cream

Some Chopped Scallions..optional

S&P to taste

A large stock pot

A Food Processor OR Immersion Blender

Directions:

Cut the Bacon into small pieces and crisp them up in the pot.  Drain them on a paper towel, reserving the bacon drippings in the pot.

Chop the onions and Garlic,  peel and cube the Potatoes and add them to the pot.  Cook them in the Bacon drippings, until they’re tender and add them to the pot.

Once tender, add in the Beef Broth and the Cream, bring to a simmer, stirring occasionally.

While it’s simmering, season the Steak with salt and pepper to taste.  Cook the steak in a pan or indoor grill, until it’s fully cooked to your liking.

Slice the cooked Steak into thin, spoon friendly slices, and set aside.

With a slotted spoon transfer the tender potatoes, bacon, onions & garlic to a food processor, or use an immersion blender directly inside the pot.

Blend it until it’s evenly smooth.  It will still have some texture!  Pour it back into the pot to keep it warm, seasoning it to your taste.

Serve it up and top each bowl with some Sour Cream, Shredded Cheddar, Scallions and of course..Steak slices!

Open wide for a big delicious spoonful of the best Steak & Potato Bisque ever! ~Enjoy!  🙂

The post ~Steak & Potato Bisque! first appeared on Oh Bite It.

Well, my love for the teeny tiny never ends!!  Such an amazing way to enjoy just about any type of food you can think of, while always leaving the other hand available for remote gripping and/or fist raising at your team!  Sliders are the perfect game day or movie night snack!  And these sliders are over-the-top fantastic, if for no other reason than because we get to eat soup without a spoon..how fun is that?! 🙂

 I shutter to think that I actually considered making my own dough and soup for these, until I snapped out of it and realized that regular Pillsbury canned biscuit dough and some canned soup would accomplish the same thing and save me valuable snacking minutes, that I can use up later! 🙂  Score major points with your crowd and make a batch of these for your nex game day or movie night! 

 The line-up: 

1 mini cupcake tin (or you can just rig something and bake up little balls of dough!)

Some Pillsbury Flaky Biscuit dough..in the can

Your starting line-up!

Soups or chili of your choice with coordinating toppings!

Directions:

Simply bake up your mini bread bowls..let cool

Slice off the very tops of then and gently hollow out the “bowls”

Warm up your soups and fill up your mini bowls, top them with some garnish, and start poppin’ them in your mouth!

SO adorable!

~Enjoy your Friday..ahhh! 🙂

The post T.G.I.F Snackin' ~Bread Bowl Soup Sliders! first appeared on Oh Bite It.

I know..I know, girls like steak, potatoes and beer also!  But for some reason when I think of all of them together in one bowl..I think “dude”!  Never-mind that I’m a girl and I ate 3 2 bowls.  🙂

This one pot wonder is the perfect cold weather belly warmer, and may be the only soup that would work with a fork, knife or a spoon!  Not only is it hearty and full of amazing flavor, but it’s so easy to make!  It makes a huge pot that you can munch on all week!

What you’ll need:

Olive Oil

1lb good marbled steak, such as sirloin (omit for vegetarian option)

4 large Idaho potatoes

1 large onion..chopped

Chopped Garlic..as much as you want

1 bottle of good beer!!  The quality of the beer makes all the difference in this soup!  No Schlitz..LOL!

4 cups College Inn Beef Broth

S&P to taste

Some shredded cheddar..for the garnish

1 cup sour cream, plus some more for the garnish

sliced scallion..for the garnish

Directions:

Heat a large stock pot over medium heat, and add in some olive oil.

Season the steak with s&p, and sear both sides until golden..then remove and set aside (it won’t be cooked through!)

To that pot add in the chopped onions, garlic and potatoes, cook until the onions are tender

Add the bottle of beer and Beef Broth to the pot, stir and simmer until the potatoes are tender.  The Beef Broth adds such an amazing depth of flavor to the soup!

Thinly slice up the seared steak against the grain..set aside

When the onions and potatoes have simmered and are tender, remove them from the soup and puree  them  in a food processor until smooth. Use some of the soup if the processor binds up!

Add the pureed potatoes back into the soup and stir well to combine

Slide in the steak slices to finish cooking.

When the steak slices are fully cooked you’re ready to serve!

Top with a dollop of sour cream and some cheese and scallions!

~Enjoy!  🙂

The post ~Steak, Potato & Beer Soup..a.k.a "Dude Soup" first appeared on Oh Bite It.