There are a lot of us who were raised in one place and ended up in another. We never forget the foods of our early years. We add to it from the new places we live. We change. We adapt. Our tastes change but never our love of our ‘native’ foods. This is the case for Julie who is The Texan New Yorker. She was my ‘assignment’ for January with the Secret Recipe Club.
Julie proclaims herself as a Formerly Picky Eater. But after deciding she wanted to eat healthier she learned to cook. She was ‘reared’, as we say in the South, in Dallas then moved to the East coast . He recipes are a great combination of Texas and New York and all the adaptations in between.
I have found over the years that just picking ONE recipe from hundreds is IMPOSSIBLE. I count myself lucky if I can whittle it down to 20 or so that I HAVE to make.
So, Julie, here is what I HAD to make from your wonderful Texas to New York recipes.
It was a little chilly in December and January so a nice thick soup was very comforting. In this case Julie’s Broccoli Cheese Soup
Can I tell you how delicious this was? Full of cheddar cheese and broccoli. I made it directly from her recipe except I sprinkled some additional cheese and some raw broccoli on top.
And what is soup if you cannot have it with some kind of bread. A grilled cheese sandwich is my usual go to with soup but with all the cheese in the soup I needed something to accent the flavor not dilute it. BISCUITS!!
Buttermilk Biscuits to be exact!
Perfect to dip into the nice thick soup. I am thinking that the Bacon Cheddar Chipotle Biscuits would also be good with this. Those biscuits are definitely influenced by her years in TEXAS!!
After Christmas I ended up with a couple of pieces of Pumpkin Pie. I knew I couldn’t just toss them, I didn’t need to eat them (so full!!!) and I didn’t want to freeze them. A conundrum! Solved by JUlie with her…
which I will call a smoothing because somehow that sounds healthier. This is so easy and definitely competes with the pie shakes at Sonic. Think of the all the possibilities if you have ice cream and left over pie – any kind of pie.
1 piece of pumpkin pie, homemade or store-bought
1/2 cup whole milk
1/2 a pint of vanilla ice cream
Whipped cream, for serving
Combine all ingredients, except whipped cream, in your blender. Puree until smooth. Pour into glasses and garnish with a generous dollop of whipped cream and some of the pie crust crumbs left in the pie plate.
Makes 2 small smoothies or 1 large smoothie.
How dangerous is THAT!! And how simple.
Now, about those other recipes I have pinned. So much goodness, so little time.
It’s not called the Secret Recipe Club because we have to blog in secret – How 1984 would that be? – but because until the big reveal date our assignment is a secret. Then we can share what we have cooked form our ‘assignment’ and let the world know about all the deliciousness we found. If you want to join in you can find all the information you need by visiting the site. Way too much fun and kitchen adventures to be had.
You can check out all the fun we had this time by visiting below: