Crockpot Spicy Chicken Pumpkin Soup

This recipe is fantastic. Such a wonderful array of flavors bouncing around your mouth. It'll make you happy, trust me.

Spicy Chicken Pumpkin Soup

6 boneless skinless chicken breasts halves, cut into 1 inch cubes
1 sweet onion, halved and thinly sliced
3 cloves of fresh garlic, minced
1 TBS minced fresh ginger (worth it)
1/2 to 3/4 tsp crushed red pepper flakes (Here's where you heat comes in so adjust to your liking.)
2 stalks celery, diced
2 carrots, diced
1 can 15oz pumpkin
1 can mango nectar (Asian food isle)
1/2 fresh lime juice
1/2 cup creamy peanut butter
4 cups chicken broth
1/2 cup minced cilantro
1/2 heavy cream
1 TBS cornstarch
2-4 cups of hot cooked rice (jasmine or basmati)
3 green onions, minced
1/2 cup unsalted peanuts chopped (optional)

DIRECTIONS:

1. Heat 1 TBS of oil in large skillet over medium heat. Add chicken and cook , stirring occasionally, about 3 mins. Add onion, garlic , ginger and red pepper flakes; Cook 1 or 2 minutes longer or until mixture is fragrant. Remove from heat.

2. Place the chicken mixture in a Crock Pot. Add celery, carrot, pumpkin, mango nectar, lime juice, peanut b utter, broth and 2 c ups water; stir to combine. Cover and cook on LOW 8 hours or on HIGH 4 hours.

3. Mix cream and cornstarch together in small mixing bowl. Stir mixture into soup. If soup was cooked on the LOW setting, turn setting to HIGH . Simmer, uncovered 10 minutes or until soup thickens. To serve, mound rice in soup bowls and ladle soup around the rice.

4. Sprinkle cilantro, green onions, and peanuts on top.

Enjoy!
Serve with my homemade Pumpkin Biscuits! YUM!
This recipe is featured in the Gooseberry Patch cookbook Slow-Cooker Fall Favorites. (affiliate link)

Gingerbread Cake

I made this for dessert last night and it was a hit.

Wet Ingredients:

1/4 of butter, softened
1/4 cup of coconut oil
1 egg
1/2 c. of molasses
3/4 c. honey

Dry Ingredients:

2 1/2 c. white/ wheat flour
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
2 tsp baking powder
1/2 tsp. salt

1 cup hot water

Directions:

Preheat oven to 325.
Whisk together the wet ingredients.
In a separate bowl whisk together the dry ingredients.
Slowly add dry ingredients to the wet and blend thoroughly.
Add your cup of hot water and blend.
Mixture will be soupy. I was a little concerned here but trusted that all will be well and it was! Don't freak out! LOL.

Pour into 9" greased square pan.
Bake for 50-55 mins or until knife comes out clean from center. It's best when eaten warm.
Top with freshly whipped cream and you have a wonderful dessert!
Enjoy!

Taco Stuffed Shells

I made these for supper last night and I got 5 thumbs up and since there are only 5 of us, I'd say that was pretty good.

I admit there just wasn't getting a good picture as it is kind of an ugly dish! LOL

Ingredients:
1 1/4lbs of ground beef or turkey
4oz of cream cheese
1 tsp. salt
1 1/2 tsp. chili powder
1 box jumbo shells
2 TBS butter, melted
2 cup shredded cheese (Use Mexican cheese blend if you got it!)
1 1/2 c. crushed tortilla chips
sour cream
Sauce: I mixed 1 can of tomato sauce and about 1 cup of salsa together and it was really good

Directions:

1. In a large skillet, brown meat until no longer pink, drain. Add cream cheese, salt, and chili powder. Mix well and simmer for 5 minutes.

2. Meanwhile cook your shells until al dente. Toss cooked shells with butter.

3. Preheat oven to 350 degrees.

4. Fill shells with beef mixture and arrange in a 9 x 13 pan. You may need another small one to fit them all in. Pour sauce over shells. Cover with foil and bake for 15 mins.

5. Remove dish from oven and top with cheese and tortilla chips, return dish to oven to cook for 15 more minutes.

6. Top with sour cream and onions. Serve!

Enjoy!