Wednesday, January 7, 2015

Garden Chowder Soup

It is SUPER cold weather in Dallas right now.  Time for some soup!  This was delicious- definitely not the lightest soup, but we all really enjoyed it.  I even added some kale and asparagus to it.  I'm sure you could also add any veggies you'd like.
Garden Chowder Soup

2 Medium Zucchinis
1 Medium Onion, Chopped
2 T Fresh Parsley, Minced
1 tsp Dried Basil
1/3 c Butter
1/3 c Flour
1 tsp Salt
1/4 tsp Pepper
3 c Vegetable Broth
1 tsp lemon juice
2-3 Tomatoes, Diced
1 12oz can Evaporated Milk
1 can Corn
1/2 cup chopped kale, optional
1/3 c Parmesan Cheese, grated
2 c Cheddar Cheese

Over medium heat saute the onion, zucchini, parsley, and basil in butter until vegetables are tender. Stir in flour, salt and pepper. Gradually stir in vegetable broth. Add lemon juice; mix well. Bring to a boil; cook and stir for two minutes. Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for five minutes or until corn is tender. Just before serving, stir in cheese just until melted. Serve.

Sunday, January 4, 2015

Jones Peach French Toast

I had this at a baby shower recently and it blew my mind! (And I typically am not a fan of breakfast food) Had to jot this recipe down. It does require over night prep FYI

Jones Peach French Toast


1 cup brown sugar
1/2 cup butter
2 T. water
1 29 oz. can peaches (sliced, drained)
8 slices of French bread (or the cinnamon swirl bread from great harvest)

5 eggs
1 1/2 cup milk
1 T. vanilla
cinnamon for sprinkling 

Bring sugar, water, and butter to a boil and simmer for about 5-7 minutes. Pour in bottom of 9x13 glass pan. Pour sliced peaches on top of brown sugar mixture. Mix eggs, milk, and vanilla. Slice bread and dip each slice of bread in the egg mixture, then line up bread in pan. Sprinkle with cinnamon (to taste) and cover with tin foil and refrigerate over night. 

Remove 30 minutes before baking. Bake for 20 minutes covered at 350, then take off cover and bake for additional 25-30, until golden brown. Serve with whipped cream, syrup, and berries. 

Here is the syrup recipe that I use (if you haven't already had this, prepare yourself. It will blow your mind. Oh, and I always double the recipe. Trust me.)

3/4 cup sugar
1/2 cup buttermilk
1/2 cube butter
1/2 t. baking soda
1 t. vanilla

Heat sugar, buttermilk, and butter to boiling. Boil for one minute. Remove from heat. Add vanilla and baking soda. Stir well until foam is gone. Serve warm. 

I know that you can add corn syrup to help with the syrup like consistency, but I rarely have corn syrup in my cupboard and this works just as well for my family.