Austin froze over this week, so we did what felt right: stayed home, lit the fire, and leaned hard into comfort food. These are the meals that carried us through icy days and long, cozy nights. Easy to make, deeply satisfying, and perfect for lingering at the table.
Crock Pot Tortilla Soup
Why we love it: Minimal effort, maximum payoff. Warm, spicy, and endlessly customizable.
Add to your crock pot:
- Fresh pico de gallo or salsa (store-bought is perfect)
- Chicken stock
- Mexican-style seasonings (chiles, cumin, Mexican oregano, garlic—or taco seasoning)
Cook on high for 1 hour, then add a splash of heavy cream and blend until smooth. Add chicken breasts and cook another hour. Remove, shred, and return to the pot.
Toss in veggies if you want—corn and black beans are favorites, but anything works. Cook another 30–45 minutes, then serve with cheese, tortilla strips, cilantro, or whatever you’re craving.
Warm, comforting, and exactly what a cold night needs.
Brown Butter Chocolate Chip Cookies
Why we love them: Soft centers, crisp edges, and that rich, toasted butter flavor.
These are from Butternut Bakery’s brown butter cookie recipe. I skipped the chopped chocolate bar and used chocolate chips instead—still incredibly decadent and absolutely worth making while dinner’s cooking.
Pro tip: eat one warm, standing at the counter.
Simple Chicken Tacos
Why we love them: Easy enough for a weeknight, flavorful enough to feel special.
Coat one chicken breast with avocado oil and lime juice. Rub with Brûlé seasoning, garlic powder, toasted onion powder, salt, and black pepper.
Cover with foil and bake at 400° for 20 minutes, then uncover and cook another 5 minutes to brown. Dice and serve on toasted corn tortillas with onion, cilantro, cheese, and cilantro-avocado crema.
Cilantro-Avocado Crema
Blend until smooth:
- 1 large avocado
- 2 bunches cilantro
- 8 oz Mexican crema (or sour cream)
- 2 garlic cloves
- 1 tbsp pickled jalapeños
- Salt & pepper
Bright, creamy, and the thing that pulls it all together.
Cheeseburgers on Brioche with the Best Burger Sauce
Why we love them: Classic comfort, always a crowd-pleaser.
You can make your own patties, but the steak-and-brisket ones from H-E-B are our go-to. Season with Brûlé, salt, pepper, and garlic powder. Sear in a hot cast iron until crusted, then finish in a 400° oven for 5–7 minutes.
Serve on toasted brioche with burger sauce and a very generous amount of pickles. Yes, it’s a lot. I’m in my pickle era.
Burger Sauce
- 1 tbsp mayo (Kewpie if you have it)
- ½ tsp brown or Dijon mustard
- 1 tsp sriracha
- 1 tsp sweet-and-sour relish (this matters)
- 2–3 splashes Worcestershire
Mix and done.
The Patio Takeaway
This is the kind of food meant to be shared. Nothing fussy or precious. Just cozy meals, good company, and a reason to stay at the table a little longer.
More What’s on the Table coming soon.
