*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
Serves 10 to 12
Corn chowder is such a satisfying soup. Creamy and savory, it hits the spot. I like this version’s Southwestern take.
1. Cook the bacon 6 to 8 minutes in a large Dutch oven, over medium heat, stirring occasionally, until crisp. Remove the bacon with a slotted spoon and drain on paper towels. Drain the fat, reserving 4 tablespoons.
2. Add the reserved bacon fat and onion to the Dutch oven and cook over medium heat for 4 minutes, or until tender. Add the bell pepper, celery, and chilies and cook until softened, about 5 minutes. Add the salt, cumin, black pepper, and cayenne pepper. Increase the heat to high and add the wine. Cook until most of the liquid has evaporated, 3 to 5 minutes.
3. Add the potatoes and chicken stock and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 25 minutes. Stir in the corn.
4. In a medium bowl, combine the cream and flour, stirring with a whisk to create a slurry. Add the slurry to the Dutch oven and cook over medium-low heat, stirring frequently, for 8 to 10 minutes or until slightly thickened. Stir in the cilantro. Garnish with cilantro and
reserved bacon pieces, crumbled.
- 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
The Balsamic–Poppy Seed Dressing (recipe follows) has a pleasant tanginess that is a
nice change of pace from the usual super sweet poppy seed dressings, plus it balances
the sweetness of the dried cherries and pears. I dress the salad very lightly and offer more of the dressing for guests to add at the table if they wish.
- 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
1. Combine the lettuce, pears, cherries, pecans, bacon, feta, and parsley on a large
platter or in a large bowl. Serve with the Balsamic–Poppy Seed Dressing.
Tip: Have you ever noticed that when you toss a salad all the good stuff (in this case the
fruit, nuts, cheese, and bacon) goes to the bottom of the bowl? I like to toss the
chopped lettuce with the dressing and then add the rest of the ingredients on top. It’ s
really pretty that way and it ensures that everyone gets a
little of everything on their salad plate. This salad is pretty enough to bring to the table to serve.
Balsamic–Poppy Seed Dressing
Makes 1 cup
- 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
1. Combine the poppy seeds, sugar, balsamic vinegar, onion, garlic, mustard powder,
salt, and pepper in a food processor, pulsing 3 times. With the food processor running,
gradually add the olive oil through the feed tube, blending until incorporated.
2. Pour the dressing into a screw-top jar and store in the refrigerator. When ready to
use, shake to recombine.
Triple Chocolate Cranberry Oatmeal Cookies
Makes 32 cookies
As I’ve said before, I’m not a great baker. But every once in a while I get the urge to bake or make cookies with Ava. This is a holiday twist on the oatmeal cookie. The orange and cranberry take it to a whole new level! Double or triple this recipe depending on how large a crowd you expect or if you’re packaging these as party favors. The prepared dough keeps well, covered, in the refrigerator. Let it sit at room temperature for about 20 minutes, then scoop and bake.
1. Preheat the oven to 350°F. Line two 17×13-inch rimmed baking sheets with parchment paper.
2. Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl and set aside. In a large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until smooth and fluffy. Add egg, vanilla, and orange zest and beat until blended. Add the flour mixture and oats and stir until blended. Stir in the chocolate chunks, 1/2 cup of the milk chocolate chips, ½ cup of the white chocolate chips, and the cranberries.
3. Drop the batter by rounded tablespoons onto the prepared baking sheets, at least 2 inches apart. Bake for 12 to 14 minutes, or until the edges are lightly browned. Cool on the sheets for 5 minutes, then transfer the cookies to a rack and cool completely.
4. In separate small bowls, microwave the remaining ½ cup milk chocolate chips and ½ cup white chocolate chips at high power for 1 minute, stirring after 30 seconds. Using a small spoon, drizzle the melted chocolate over the cookies. Let stand until the chocolate sets, about 1 hour. (Can be made 2 days ahead. Store in an airtight container at room temperature.)
- 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
For myself I really can’t say anything bad about these recipes, they’re really delicious and satisfying. This would be a great gift to give a mom, sister or aunt for Christmas and Amazon has them for less than $22! Grab it here
. You can also enter the Rafflecopter! Good luck, it ends Dec. 4th at Midnight CST and HarperCollins will ship out the book to the winner. Thanks so much!
a Rafflecopter giveaway
From the book AROUND THE TABLE: Recipes and Inspiration for Gatherings Throughout the Year by Martina McBride Copyright (c) 2014 by Martina McBride. William Morrow, an imprint of HarperCollins Publishers. Reprinted by permission