*I did receive her new cookbook in exchange for this post but all opinions are my own
I love to cook but most of all, I love to find some new recipes that my family and I can try. I'm a lover of soups in the fall season and when I was looking through Martina McBrides new cookbook Around the Table
, I was immediately drawn to a few recipes but this Southwestern Corn Chowder sounded right up my alley. I'm lucky enough to get to share with you a few recipes today included this Corn Chowder and some delicious others! Make sure your scroll to the bottom for your chances to win your very own copy!
One thing that I loved about Martina's cookbook is that she has everything planned out for you and your party. She has the menus of course, but she also has the playlists, the weeks and days ahead task lists and some unique things that you can add to your table to make your party yours! This one is definitely a keeper and it easily grabs your attention with the beautiful photography and props. The food is the real reason we're there and it's hard to know if a singer/songwriter really has what it takes in the kitchen. Let me be the one to say that it's an absolute yes! I was so impressed with this soup that it will now be a staple on our kitchen table.
Southwestern Corn Chowder
- 8 slices thick-cut applewood-smoked bacon, cut into 1⁄2-inch pieces
- 1 medium yellow onion, diced
- 1 medium red bell pepper , chopped
- 2 celery stalks, chopped
- 2 fresh, small poblano chilies, seeded and cut into 1⁄4-inch dice
- 1⁄2 teaspoon kosher salt
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄8 teaspoon cayenne pepper
- 1 1⁄2 cups dry white wine or chicken stock
- 1 1⁄2 pounds Yukon Gold potatoes, peeled and cut into 1⁄2-inch cubes
- 6 cups low- sodium chicken stock
- 3 1/2 cups fresh or frozen corn kernels (about 12 ears if using fresh)
- 1 cup heavy cream
- 1⁄4 cup all-purpose flour
- 1/4 cup chopped fresh cilantro, plus more for garnish
Autumn Chopped Salad
- 3 romaine hearts, chopped (about 8 cups)
- 2 small Red Bartlett pears, chopped 3⁄4 cup dried cherries, roughly chopped
- 3⁄4 cup pecans, chopped and toasted
- 6 slices thick-cut bacon, cooked and crumbled
- 1⁄2 cup crumbled feta cheese
- 1⁄2 cup fresh flat-leaf parsley leaves
- 2 tablespoons poppy seeds
- 1⁄3 cup sugar
- 6 tablespoons balsamic vinegar
- 1 tablespoon grated yellow onion
- 2 tablespoons chopped garlic
- 2 teaspoons dry mustard powder
- 1 teaspoon kosher salt
- 1⁄2 teaspoon freshly ground black pepper
- 2⁄3 cup extra-virgin olive oil
Triple Chocolate Cranberry Oatmeal Cookies
- 1 cup all-purpose flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon kosher salt
- 10 tablespoons (1 1⁄4 sticks) unsalted butter, softened
- 1⁄2 cup granulated sugar
- 1⁄2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 1 cup old-fashioned oats
- 1⁄2 cup semisweet chocolate chunks
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- 1⁄2 cup dried cranberries
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Nataly Harris says
I had no idea she had a cookbook! I would try all of those recipes, especially those chocolate cranberry cookies!!!
Christine says
All of the recipes look so delicious, but I think I’m most excited about baking those scrumptious oatmeal cookies!
Danielle D says
Chocolate cranberry cookies.
Heidi @ Happiness is Homemade says
I LOVE soup, and this one looks amazing! Definitely going to give this a try!
Amy Robison says
It all looks so delicious!