Colored for Halloween, flavored for fall! I loved this soup (especially the kielbasa & sweet potato flavor combined). Next time around I’m going to make a few tweeks- I think I might actually do less of the leeks since they overpowered the sweet potato flavor I love so much- but overall this was a perfect fall soup. Thick and hearty!

 Ingredients:
2 tablespoons extra virgin olive oil (EVOO) 1 pound turkey kielbasa, chopped into medium dice
4 medium leeks, roots removed, white and light green parts roughly chopped and thoroughly cleaned of all grit (dark green parts discarded)
6 sprigs fresh thyme, leaves removed
3 garlic cloves, roughly chopped
A couple dashes hot sauce
A pinch nutmeg
Salt and freshly ground black pepper
6 cups chicken stock, divided
5 leftover sweet potatoes, peeled and cut into chunks
Sour cream, low-fat or regular, for garnish (optional)

Directions:
Pour olive oil into a soup pot. Heat over medium-heat, then brown the chopped kielbasa until it is slightly browned. Transfer to a plate lined with paper towel and set aside.

Add the chopped leeks, thyme and garlic, hot sauce, nutmeg, salt and freshly ground black pepper. Cook for 10 minutes or until the leeks are tender.

Transfer the leek mixture to a food processor and blend with 2 cups of chicken broth and blend until smooth. Add in the sweet potatoes and more chicken broth and continue to puree, adding more broth as needed. You may need to do this in batches (I had to and my processor is huge). Transfer everything back into the stock pot, bring to a boil, then lower to simmer for a few minutes.

Transfer to bowls, top with kielbasa and sour cream.

Source: Rachel Ray

Every year when fall rolls around, Brian heads out to his family’s cabin for deer hunting. For the last several years when he’s shot one we end up cooking the venison in the same way- pan fried in olive oil, covered in saltines and egg. It’s amazing, but sometimes a girl needs a little variety in her dinner, right?

This year, I convinced Brian to let me try a few new things with the venison he gets. We’ll still make our old, delicious standby, but I had some recipe ideas that were begging to be made. The first one he’s agreed to is this venison stew.

The beauty of this recipe is that it was made in the crock pot. I love when I can throw things in a crock pot, work all day and come home to a fully cooked meal. You just can’t beat that. Thankfully, Brian loved this and is already agreeing to try some of my other recipes in the coming weeks.

Ingredients:

1.5 lbs venison steaks, cut into 1 1/2 inch chunks
3 T. flour
1/4 t. kosher salt
1/4 t. ground black pepper
1 t. basil (NOTE: the seasonings are an estimation as I eyeballed it instead of measuring)
1 t. thyme
1 t. onion powder
1 t. oregano
1/2 red onion, chopped
2 stalks of celery, finely chopped
2 large carrots, peeled and chopped
2-3 sweet potatoes, peeled and cut into chunks
1 C red wine
2 C beef broth
2-3 drops hot sauce (I used Louisiana hot sauce and was a bit heavy handed with it- I did much more than 2-3 drops and it was HOT! but really good)

Directions:

Place the venison in a gallon-sized ziplock bag and cover with flour, salt and pepper. Toss until well coated, then place in the crock pot.

Add in the veggies and the rest of the spices, then the wine and broth. Mix until evenly dispersed.

Cook on low for 8 hours or until meat is cooked through and the vegetables are tender.

Just prior to serving, mix in the hot sauce.

Source: A Laura’s Recipe Collection original

Blackened Chicken

Ingredients:

4 chicken breast mixed with

1 tablespoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Italian seasoning

Preheat oven to 350º. Pan fry chicken for one minute on each side to blacken. Transfer to the oven and bake for 5-10 minutes or until juices run clear.

Source: Adventures In My Freezer

Jerk Sweet Potatoes

Ingredients:

2 lbs sweet potatoes, peeled and cut into 1/2 inch thick fries (I did mine slightly thinner)
1 Tbsp olive oil
2 tsp kosher salt
2 tsp garlic powder
1 tsp sugar
1 tsp chili powder
1 tsp dried thyme
1 tsp ground allspice
1 tsp freshly ground black pepper
1/4 tsp ground cinnamon

Directions:

Preheat oven to 450 degrees and line a baking sheet with parchment.

In large bowl, combine salt, garlic powder, sugar, chili powder, thyme, allspice, pepper, cinnamon and toss to combine.

Add sweet potato wedges and olive oil and toss to combine well.

Spread set potatoes out onto lined baking sheet and place in oven.

Bake until tender and lightly crisped, about 30 minutes, while turning twice through cooking.

Remove from oven, sprinkle with extra kosher salt if wanted, and serve.

Source: Good Things Catered