Texas Toasty

Looking for adventure around every corner.


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Recipe: Quick Corn and Potato Chowder

It’s that time of year in Texas, the month of cold weather that blows in, sticks around long enough to make us Southerners miserable, then leaves, cackling as we once more bake in the heat and humidity. And since it’s that time of year, I really start to crave soups. Soups with hearty root vegetables and thick broths that warm you from the inside. Soups that we can’t enjoy the rest of the year without fear of melting.

It’s been a couple weeks since we’ve been to the grocery store and we didn’t feel like going anywhere tonight, so I had to be a bit resourceful if I didn’t want cup noodles. Luckily, I did brave the cold on Saturday morning and went to the co-op to pick up a Bountiful Basket, so I had some fresh veggies ready to make into a soup. Combined with a well-stocked pantry and freezer, I had ingredients to make a delicious chowder. Mind you, this is a non-paleo, definitely non-vegan, carb and starch laden recipe, so those of you that are on diets, look away.

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Ingredients all prepped and ready to go, I popped a tablespoon of butter into the pot and tossed in a half a package of frozen bacon once the butter melted. I always keep emergency bacon in the freezer, and it’s actually a lot easier to cut when it’s frozen and ever so slightly defrosted.

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Thumbprint Cookies

If I have to make a choice between a cookie containing jam and a cookie containing chocolate, I’ll snub chocolate every time. To me, a cookie that contains jam is the pinnacle of culinary achievement. Okay, maybe not quite that mind blowing, but they’re pretty amazing. Before I knew I had any baking ability, I would scarf down a bag of Pepperidge Farm strawberry thumbprint cookies before we made it home from the grocery store. Now I’m happy to say I can make my favorite type of at home and actually have enough left to share. Because of the refrigeration step, ┬áthis recipe is a little more time consuming than your average chocolate chip cookie recipe, but it’s worth it. Instead of using one type of jam for all the cookies, try experimenting with different flavors. I put some ghost pepper blackberry jam in a few of them, which my husband enjoyed. I also discovered that these cookies ship well. I sent some to Canada and Australia and they arrived intact and still fresh! I substitute half of the flour with whole wheat flour to give myself the illusion of eating healthy and I also prefer the texture the whole wheat flour adds to the cookie.
13043832564_017e9745c8_bStart by putting the paddle attachment on your mixer and creaming two sticks of room temperature unsalted butter and 1/2 cup of sugar on high for three minutes or until it’s nice and fluffy. Scrape down the bowl and mix until everything is all nice and incorporated.

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