Asparagus Corn Chowder

It snowed in Reno. A lot. Last week it was sunny and dry and even got up to 67*. It was wonderful. Now it's freezing and snowing. So I decided to make soup to warm everyone up and it hit the spot. I even made some Parmesan Cheese Toast to sop up all the goodness. We were lucky enough to stop at Schat's Bakery on our way home from Disneyland and got some lovely Sourdough Rosemary Bread which worked very nicely with the soup. If you have never been to this bakery, I highly recommend stopping there next time you are skiing in Mammoth or going to Bishop, CA. The second you walk in the door your over-zealous craving for carbs kicks in and you want to buy everything in sight. The quality is outstanding as everything in sight is made by hand. Good luck deciding. We managed to get out of there with two loaves of delicious bread, a turkey sandwich to share, and one M&M cookie picked out by John 5. Out of all the delicious treats in that beautiful case he picked an M&M cookie. Tragedy. And onto the main event, I loved this chowder.

Asparagus Corn Chowder

Serves 4-6

4 strips turkey bacon, chopped

1 Tbsp olive oil

1 large onion, small diced

2 potatoes, peeled and diced

6 cups chicken stock

dash red pepper flakes

1 tsp Italian seasoning

1/4 lb asparagus, chopped into 1-inch pieces

1 (16 oz) bag frozen corn

1/2 cup shredded cheddar cheese

1/4 cup cream

Heat oil in a large pot over medium heat; add chopped bacon and cook until crisp. Remove with a slotted spoon and let drain on a paper towel.

Add onion, and cook, stirring occasionally until soft, 5 minutes. Season with salt and pepper. Add broth, potato, Italian Seasoning, and red pepper flakes. Bring to a boil and simmer until potato is just tender, about 8 minutes.

Stir in asparagus and corn; season with salt and pepper. Simmer until asparagus are tender, about 8 more minutes. Place immersion blender in soup pot and blend just enough to thicken the soup a little, but still leaving plenty of veggie chunks in sight. Add cheese and stir to melt.

Serve with cheese, bacon crumbles and some yummy Parmesan Cheese toast

Parmesan Cheese Toast

1 slice bread

butter

Parmesan cheese

Turn on your oven to broil. Place buttered bread on a baking sheet and shred some Parmesan over the top. Broil for 2-3 minutes. Yum.

Sugar Cookies for Valentine's Day

The credit for these delicious cookies goes to my sister Mendi, who makes the best sugar cookies. I am very picky about this type of cookie because I hate cookies that are hard, crispy and stale tasting. I like sugar cookies to be soft and moist and delicious, which these are! They do require a stint in the refrigerator so plan for that, but let me tell you they are worth it! I have to admit that I enjoy them more when Mendi makes them - food always tastes better to me when you don't have to make it.


So whip up a batch and get to rolling, cutting, baking and frosting with your kids, they will love you for it.

Mendi's Sugar Cookies
makes 5 dozen


1 cup butter, softened
2 cups sugar
2 eggs, lightly beaten
1 tsp vanilla
4 1/2 cups flour
4 tsp baking powder
1 tsp salt
4 Tbsp milk
1/2 tsp nutmeg

Frosting:
4 cups powdered sugar
1/4 cup butter, softened
1 tsp vanilla
1/4 cup milk


Cream butter, add sugar gradually. Add beaten eggs and vanilla. Mix and sift dry ingredients and add alternately with the milk, beating well after each addition. Put dough in bowl with lid ; cover and chill one hour in refrigerator.

After chilled, roll out dough in sections 1/8 of an inch in thickness. Cut out with floured cookie cutters.

Bake on greased cookie sheet at 375 for 10-12 minutes, do not let brown.


Frosting:

Mix sugar, butter and vanilla. Add milk, 1 tablespoon at a time, until you reach desired consistency.

Frost and decorate cooled cookies. Get crazy and creative.