Tag: SWEET

Sweet and Crunchy Chex Mix by Gordon Ramsay

Sweet and Crunchy Chex Mix was love at first bite for us – and I’m sure it will be for you, too!

Back in October we had a picnic for my Front Porch Fellowship Facebook group. People drove as far as Illinois and Missouri to come! The picnic was a potluck and we sure did have some good food! Alison, a member of the front porch fellowship admin team, drove up with her husband from Florida. Below you can see a photo of them from the picnic.

Ain’t they Purdy?

We got to meet them when I did some shows in Branson some years ago and we’ve had the joy of meeting up a few times since then. Well, Allison brought her usual sunshine (some people bring it wherever they go) and this sweet Chex mix. Y’all we just couldn’t get enough of it! Sweet, lightly salted, and crunchy, it hit all of my goal points for a nibblesh snack and before we went to bed that evening Allison had texted me the recipe. Warning: make double if you’d like to keep some for yourself because everyone is gonna love it!

You’ll need: Butter, brown sugar, light corn syrup, vanilla, salt, baking soda, and two boxes of Chex mix. Full recipe and measurements are in printable form at the bottom of this post.

Pour out your cereals in a big bowl or dish pan. Stir to combine if you got two different kinds, like Allison said to do. If you decided to go your own way and just get one kind then just toss ’em in there. Allison is a bit of a rebel herself so it’s all good.

Sidenote: Christy, that is a lot of butter!

It sure is, ain’t it? Moving on…

Place butter and brown sugar into a medium saucepot over medium high heat. Stir from time to time and bring just to a boil.

Stir in corn syrup, salt, vanilla, and baking soda. It will foam up a bit.

Remove from heat and set aside.

Stir together cereals and nuts (if using) in a large bowl or dishpan. Pour syrup over and stir well to coat evenly.

Pour this in batches into a large brown paper grocery bag, roll down the top to close it, and microwave for two minutes. Take bag out and shake. Return to microwave for another two minutes and then shake again. (Be careful to hold it by the closed top when you shake it to keep it closed and prevent anything from flying out. This will be very hot because that is how microwaves work 😉).

Keep an eye on this as Chex mix can burn pretty quickly so this isn’t the time to go have a cup of coffee, although I don’t want to discourage having a cup of coffee, so just stand there and drink it while you wait on this to cook. You can sit down later and nibble on Chex mix to regain your strength.

Carefully pour hot Sweet and Crunchy Chex mix out onto waxed paper and allow to cool and dry. Repeat with any remaining chex mix. Enjoy!

Sweet and Crunchy Chex Mix

Ingredients

4 sticks butter (2 cups)
2 cups brown sugar (light or dark)
1/2 cup light corn syrup
pinch salt
1/2 teaspoon baking soda
1 teaspoon vanilla
12 ounce box corn Chex
12 ounce box rice chex
1 cup nuts of choice, optional

Instructions

Place butter and brown sugar into a medium saucepot over medium high heat. Stir from time to time and bring just to a boil. Stir in corn syrup, salt, vanilla, and baking soda. It will foam up a bit. Remove from heat and set aside.
Stir together cereals and nuts (if using) in a large bowl or dishpan. Pour syrup over and stir well to coat evenly.
Pour this in batches into a large brown paper grocery bag, roll down the top to close it, and microwave for two minutes. Take bag out and shake. Return to microwave for another two minutes and then shake again. (Be careful to hold it by the closed top when you shake it to keep it closed and prevent anything from flying out. This will because that is how microwaves work).
Carefully pour hot chex mix out into waxed paper and allow to cool and dry. Repeat with any remaining chex mix. Enjoy!

We plan on having a weekend long get together next year so mark your calendars for October 23-25. This will be open for anyone in the Fellowship group so keep a watch there for details and if you aren’t in, you can request to join and we’ll add you in when we open back up again for new members next summer. Note that this group is for folks who want to read through the Bible together in a year and that should be the primary motivation and expectation for anyone looking to join. Having said that, all who fit the bill are welcome to join the family!

Yum

Chicken Sweet Potato Soup – Healthy Delicious by Gordon Ramsay

Cozy up to a nourishing bowl of soup this fall! Coconut milk and miso make this chicken sweet potato soup recipe extra rich and creamy while warm spices like cinnamon and turmeric give it tons of flavor!

three green bowls filled with chicken sweet potato soup and a spoon on a grey background

Chicken Sweet Potato Soup is the cozy winter recipe you didn’t know you needed.

It’s part soup, part stew. Curry-ish, except totally not curry so don’t let that scare you away! Warm, cozy, nourishing and basically like a giant hug in a bowl.

In short, it’s perfect for chilly fall and winter nights when the sun sets way too early and you want a warm, cozy dinner that will cheer you up without weighing you down.

It was also the first thing I made when I got back from a trip from Italy, where pretty much the only vegetables I saw were on top of a pizza and I was craving good food with actual nutritional value.

ingredients to make chicken sweet potato soup

What goes in chicken sweet potato soup?

So, what goes into chicken sweet potato soup? Well, chicken and sweet potatoes to start. Duh. But also so many other good, wholesome foods. Like fire-roasted tomatoes, coconut milk, lemongrass, and tons of warm, anti-inflammatory spices like ginger, cinnamon, turmeric, and allspice.

And then there’s the secret ingredient that makes it extra delicious: miso. I’m OBSESSED with miso, which is funny because I actually don’t like traditional miso soup at all. It gives the broth in this soup a really full savory flavor and an incredible richness. If you’ve ever tried to put your finger on what exactly “umami” tastes like, this is it. It’s so, so, good. I always have a tub of miso in my fridge – I use it for this chicken sweet potato soup, and also for miso potato soup and miso-glazed salmon. If you have my cookbook, I also use it in an amazing recipe for red curry ramen that’s hands-down one of my favorite recipes ever.

But back to the basics. I use boneless, skinless chicken thighs for this recipe because they’re my favorite. I love how they stay juicy and don’t dry out like white meat chicken can. If you want to use chicken breasts for this though, that’s totally fine.

a big purple pot filled with orange soup garnished with parsley

About lemongrass

Recipes that call for lemongrass can stress me out because I never know if I’ll be able to find it when I need it. It can be pretty hit or miss at the grocery store! I lucked out this time and found a huge bundle of fresh lemongrass at the local farmers market for $3. Score! I used what I needed for this chicken sweet potato soup and then froze the rest. I should have more than enough to last me through the winter.

If you aren’t so lucky, you can sometimes find small blister packs of lemongrass in the produce section, near other spices like rosemary or fresh sage. I’ve also had really good luck using lemongrass paste, which is a little easier to find. Gourmet Garden has a nice one that’s sold in tubes in the produce section – you can freeze it for longterm storage. You can also find shelf-stable lemongrass paste (affiliate link) on Amazon, but it can be a little pricier.

a closeup of two green bowls filled with chicken sweet potato soup on a grey backgrouns with a green plaid blanket

Chicken Sweet Potato Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Warm, cozy chicken sweet potato soup gets a ton of flavor from warm spices, coconut milk, and miso. This is the ultimate snow day soup!

Ingredients

2 Tablespoons oil
4 boneless skinless chicken thighs, cut into bite-sized pieces
1 yellow onion, diced
1 generous pinch salt
2 teaspoons freshly grated ginger
2 minced garlic cloves
1 teaspoon ground turmeric
¼ teaspoon allspice
1 sweet potato, sliced
2 cups fire-roasted diced tomatoes
2 cups water
1 cup coconut milk
3 stalks fresh lemongrass or 1/2 teaspoon lemongrass paste
2 cinnamon sticks
¼ cup white miso
Fresh cilantro, for garnish

Instructions

Heat the oil in a large pot over medium-high heat. Add the chicken and cook until browned, 2-4 minutes. Transfer to a plate.
Add the onion and salt. Cook 2-3 minutes, or until softened but not browned. Stir in the ginger, garlic, turmeric, and allspice and cook 1 minute.
Stir in the tomatoes, coconut milk and 2 cups of water. Return the chicken to the pot and add the cinnamon sticks and lemongrass. Bring to a boil then reduce heat and simmer 10-15 minutes, or until the potatoes are soft.
Remove the lemongrass stalks (if using) and cinnamon sticks from the pot and discard them.
Whisk in the miso. Cook 1-2 minutes, until heated through.
Garnish with fresh cilantro.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 334 Total Fat 21g Saturated Fat 12g Trans Fat 0g Unsaturated Fat 8g Cholesterol 10mg Carbohydrates 33g Net Carbohydrates 28g Fiber 5g Sugar 7g Protein 8g

Chicken Sweet Potato Soup – Healthy Delicious by Gordon Ramsay

three green bowls filled with chicken sweet potato soup and a spoon on a grey background

Chicken Sweet Potato Soup is the cozy winter recipe you didn’t know you needed.

It’s part soup, part stew. Curry-ish, except totally not curry so don’t let that scare you away! Warm, cozy, nourishing and basically like a giant hug in a bowl.

In short, it’s perfect for chilly fall and winter nights when the sun sets way too early and you want a warm, cozy dinner that will cheer you up without weighing you down.

ingredients to make chicken sweet potato soup

What goes in chicken sweet potato soup?

a big purple pot filled with orange soup garnished with parsley

About lemongrass

a closeup of two green bowls filled with chicken sweet potato soup on a grey backgrouns with a green plaid blanket

Chicken Sweet Potato Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Warm, cozy chicken sweet potato soup gets a ton of flavor from warm spices, coconut milk, and miso. This is the ultimate snow day soup!

Ingredients

2 Tablespoons oil
4 boneless skinless chicken thighs, cut into bite-sized pieces
1 yellow onion, diced
1 generous pinch salt
2 teaspoons freshly grated ginger
2 minced garlic cloves
1 teaspoon ground turmeric
¼ teaspoon allspice
1 sweet potato, sliced
2 cups fire-roasted diced tomatoes
2 cups water
1 cup coconut milk
3 stalks fresh lemongrass or 1/2 teaspoon lemongrass paste
2 cinnamon sticks
¼ cup white miso
Fresh cilantro, for garnish

Instructions

Heat the oil in a large pot over medium-high heat. Add the chicken and cook until browned, 2-4 minutes. Transfer to a plate.
Add the onion and salt. Cook 2-3 minutes, or until softened but not browned. Stir in the ginger, garlic, turmeric, and allspice and cook 1 minute.
Stir in the tomatoes, coconut milk and 2 cups of water. Return the chicken to the pot and add the cinnamon sticks and lemongrass. Bring to a boil then reduce heat and simmer 10-15 minutes, or until the potatoes are soft.
Remove the lemongrass stalks (if using) and cinnamon sticks from the pot and discard them.
Whisk in the miso. Cook 1-2 minutes, until heated through.
Garnish with fresh cilantro.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield 4 Serving Size 1
Amount Per ServingCalories 334 Total Fat 21g Saturated Fat 12g Trans Fat 0g Unsaturated Fat 8g Cholesterol 10mg Carbohydrates 33g Net Carbohydrates 28g Fiber 5g Sugar 7g Protein 8g