Comfort Food- Snow Day Recipes

It’s been a very snowy week in Park City, and the sun finally came out today. I know many of you have had warm spring weather or have also gotten some snow. Snow is wonderful for skiing, but I prefer the snow in small batches, not the 28″ we received in two days. However, I had prepared my menus earlier in the week in anticipation of the snowstorm, and my kitchen was stocked. When the children were growing up in New Jersey, and we had “snow days”, I would be baking cookies and cooking a hearty soup in the kitchen. I thought sharing my favorite comfort food snow day recipes with you would be fun.

Being snowed in is the perfect time to cook up my favorite comfort foods that are easy and delicious. I love to make one-pot meals and casseroles.Nothing like the smell of cookies baking on a snowy day!

I also snuck in a few new outfits to photograph for my Instagram feed and here. You have already seen the Talbots outfit in this post.

I bought this Chico’s Watercolor Knit Woven Tee and a ruana I will share next. The top is currently on sale! I am wearing a size 1, which fits me well. I have seen reviews by other women that it was big on them. Again I am wearing Chico’s No-Stain White Girlfriend Ankle Jeans.

Here’s a little secret: I will actually photograph five outfits or products for companies in one day. This way, I can free up my time on the other days to enjoy myself outside of being a content creator. Just like planning my weekly menus, I plan my photo shoots.

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Comfort Food For Snowy Days

Comfort food can be anything, but the main thing that defines comfort food is that it comforts you. Comfort food usually is a dish that’s high-carb, high-sugar, or high in fatty acids. While the phrase hasn’t been around for too long, comfort food wasn’t just invented with the word. Sometimes it’s comforting just because it’s something you grew up eating, maybe a special meal your parents or grandparents would make you as a kid. In fact, my brother called me to get my grandmother’s Tuna Casserole recipe while they had snow days in Minnesota last week—a classic comfort food in my family.

Shrimp Corn Chowder

A rich and creamy shrimp and corn chowder that is so tasty!

Ingredients

5 slices bacon – chopped
3 teaspoons minced garlic
1 pound large shrimp – de-veined and tails removed
1 package of frozen corn ( 14 oz.)
1 large onion, finely diced (1 1/2 cup)
1 large carrot, cut into 1/4″ dice (1 cup)
3 stalks celery, finely diced (1 cup)
1 lb Yukon potatoes, 3 medium, peeled and cut into 1/4″ thick pieces
1 tsp. Italian seasoning
1 Bay leaf
1/4 tsp crushed red pepper (optional)
3 cups chicken or vegetable broth
1 cup heavy cream
2 tsp sea salt, or to taste

Instructions

Add bacon to a large pot and cook over medium-high heat for 4-8 minutes until crisp. Transfer to a towel-lined plate and set aside.
Add garlic and shrimp to the pot and cook over medium heat for 3-4 minutes until garlic is fragrant and begins to brown and shrimp turns opaque. Set the shrimp aside.
Add carrots, celery, and onion, stirring frequently, until onions have become translucent, about 2-3 minutes.
Add corn, salt, pepper, Italian seasoning, bay leaf, potatoes, and chicken/vegetable broth and stir to combine. Bring to a boil, then simmer for 10-15 minutes until potatoes are tender.
Discard the bay leaf.
Stir in the shrimp, heavy cream, and bacon, and cook another 5 minutes.
Garnish with more crispy bacon pieces if you want to.

Oatmeal Chocolate Chip Cookies

Ingredients

1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt 5g
1/2 cup unsalted butter at room temperature,
1/3 cup granulated sugar
2/3 cup light-brown sugar, packed
2 tsp pure vanilla extract
1 large egg
1 1/2 cups rolled oats
1 cup semisweet chocolate chip

Instructions

Whisk the flour and baking soda; set aside.
Combine the butter with both sugars; beat on medium speed until light and fluffy.
Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
Add flour mixture; mix until almost combined.
Stir in the oats and chocolate chips—the chill dough for one hour to overnight.
Preheat oven to 375 degrees.
Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges but still soft in the center, 8 to 10 minutes.
Remove from oven, and let cool on a baking sheet for 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

What’s your favorite comfort food?

Until the next time!

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