Tag Archives: Comfort Food

Rich & Creamy Seafood Lasagna

EASY SEAFOOD LASAGNA

Ingredients

1 lb lasagna noodles

4 Tbsp. butter

1/4 C. flour

4 C. milk

1 C. grated Parmesan cheese (divided)

1 Tbsp. salt

1/4 Tbsp. ground white pepper

15 oz ricotta cheese

1 egg

2 tsp. minced garlic

2 1/2 C. grated mozzarella cheese (divided)

1/2 C. chopped parsley

1 lb cooked shrimp (chopped if large)

1 lb crabmeat

DIRECTIONS:

1. Cook pasta according to package directions, drain and separate.

2. In a saucepan over medium heat, melt butter, add flour and whisk until smooth. Gradually add milk, whisking continuously until thick. Turn off the heat add parmesan cheese, salt and pepper.

3. In a bowl combine ricotta cheese, egg, garlic, two cups mozzarella, and parsley. Stir to combine. Mix shrimp and crab in a bowl.

5. In a greased 9 x 13 inch pan, layer 1 cup of the cheese butter sauce in the pan, place 3 noodles side by side, top with ⅓ of the ricotta mixture, top with 1/3 of seafood mixture. Repeat 2 more times topping with remaining sauce, mozzarella and parmesan cheese.

5. Cover and cook in a 350 degree oven for 30 minutes, uncover and cook for additional 10 minutes or until bubbly and golden on top. Allow to rest for 10-15 minutes to set.

Source Yummly

Quick and easy Maple Barbecue Pork Chops

Crockpot Maple Barbecue Pork Chops

Ingredients

1.5 pounds Boneless Center Cut Pork Loin Chops {approx. 4 chops}

14.5 oz. can Swanson Chicken Broth

18 oz Sweet Baby Ray’s Maple Barbecue Sauce {1 bottle}

1/4 cup packed Brown Sugar

Instructions

1. Pour can of Chicken Broth into bottom of Crock Pot. Place Pork Chops in Crock Pot, and cook on LOW for six hours, covered. After six hours on LOW, drain and discard juices from Crock Pot.

2. In a medium bowl, combine BBQ Sauce and Brown Sugar, and stir until well combined. Pour sauce mixture over Pork Chops, and cook on LOW for 30 more minutes, or until done. Enjoy!

Source The Frugal Girls

World’s Greatest Barbecue Sandwiches

This is going to be the easiest BBQ chicken you have ever made. I’m not kidding! Nothing beats the flavor. This is The greatest Crockpot BBQ Chicken recipe ever!

The Best Crockpot BBQ Chicken

Ingredients

2 lbs boneless skinless chicken breasts

1 C. BBQ sauce

1/4 C. Italian dressing

1/4 C. brown sugar

1 Tbsp. Worcestershire sauce

1/4 tsp. salt

Directions

1. Season chicken breast lightly ( a small pinch per breast) with some sea salt and place in your crockpot.

2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined. Pour over chicken, cover and cook on high for three-four hours or low for six-eight hours

3. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.

4. Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

Family Fresh Meals

John Wayne Casserole

Ingredients


2 lbs ground beef or chicken browned and and drained


1 oz packet taco seasoning

16 oz can large biscuits


8 oz cheddar cheese shredded and divided

1/2 C. sour cream

1/2 C. mayonnaise


1 medium red bell pepper halved and sliced

1 medium onion halved and sliced


2 medium tomatoes sliced

4 ounces canned sliced Jalapeno peppers

Directions

1. Preheat your oven to 350 F. Next, grease a 13×9 glass baking dish with cooking spray. Place the biscuits in the previously prepared pan in a single layer and press into the pen, joining them together, pressing the dough halfway up the sides of the pan.

2. Bake the biscuits in the preheated oven for fifteen-twenty five minutes; checking every few minutes after fifteen, the dough should be very light brown where the edges are just starting to get color. Remove from the oven and set aside, leave oven on.

3. While biscuits are baking, combine the browned ground beef with the taco seasoning and water and cook according to packet instructions. Transfer cooked taco meat to a bowl and set aside. Wipe out pan.

4. In a separate bowl, combine sour cream, mayonnaise, half of the cheddar cheese, and half of onions. Stir well and set aside. Saute the remaining onions and bell peppers on the taco meat pan until slightly tender.

5. On top of baked biscuit crust, layer ingredients in the following order: taco meat, tomato slices, bell pepper and onion mixture, Jalapeno peppers, sour cream mixture and sprinkle with remaining shredded cheese. Bake uncovered for thirty-forty minutes or until edges of dough are lightly browned and cheese is melted.

Source Amanda Cookin

Satisfying your inner comfort food craving

Million Dollar Chicken Alfredo

Ingredients:

12- oz spaghetti

1 (8-oz ) block cream cheese, room temperature

1 C. cottage cheese

¼ C. sour cream

3 C. cooked chopped chicken

2 (15-oz) jar Alfredo sauce

¼ C. grated parmesan cheese

2 C. shredded mozzarella cheese

Directions

1. Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray. Set aside. Cook spaghetti according to package directions. Drain.

2. Combine cooked spaghetti, cottage cheese, cream cheese and sour cream. Spread into bottom of prepared pan. Spread chicken evenly on top of pasta mixture.

3. Top with Alfredo sauce. Sprinkle parmesan and mozzarella cheese on top of casserole. Bake, uncovered, for thirty five to forty five minutes.

Source Plain Chicken

Keto Taco Casserole

A cheesy keto taco casserole that is excellent for family dinners and potlucks alike!

Keto Taco Casserole

Ingredients

2 lbs ground beef or turkey

1/2 large onion, diced

2 cloves garlic, minced

1/2 large bell pepper, diced

1 packet of taco seasoning (or 4 tablespoons of homemade taco seasoning)

4 eggs

2 C. Mexican cheese, shredded

Directions

Preheat the oven to 350°

1. In a skillet heated on medium-high heat, cook the ground beef with the green peppers, onions, and garlic. Once the beef is no longer pink, drain the excess oil using a strainer and return the beef mixture back to the pan. Stir in the taco seasoning.

2. Transfer the beef mixture to a casserole dish and spread it out evenly. In a small bowl, combine the eggs and half of the shredded cheese. Stir the mixture until the eggs are lightly beaten. Next, pour the egg mixture evenly over the beef into the casserole dish. Mix the casserole a bit to ensure that the cheese gets in between the meat.

3. Top the casserole evenly with the remaining cheese, and bake uncovered in the preheated oven for twenty-five minutes, or until the cheese is melted and bubbly. Once the casserole is done, remove it from the oven and top with your favorite keto taco toppings like tomatoes, green onions, and sour cream. Serve immediately.

Source Curbing Carbs

Finger lickin Good BBQ Chicken Tenders

Baked BBQ Chicken Tenders

Ingredients

 2 lbs chicken tenders or wings

3 Tbsp. oil

 1 1/2 Tbsp. paprika

1 tsp. garlic powder

 1/2 tsp. salt

 1 C. bbq sauce

Directions 

Preheat oven to 375° F. 

1. Place the chicken tenders in a large plastic bag with oil and massage into the chicken. Add in paprika, garlic powder, and salt. Rub the chicken tenders again and dump everything into a casserole dish.

2. Bake for twenty minutes then remove chicken tenders. Brush with the bbq sauce and next place back into the oven for another ten-fifteen minutes or until the chicken is cooked through at a safe temperature. 

3. Remove from oven and let rest for five-ten minutes before eating . Serve with a salad. Enjoy!

Source The Diary of a Real Housewife

Korean Beef Bibimbap from HelloFresh

This recipe takes its name from the Korean word for mixing rice. Which is just what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and beef tossed with garlic, ginger, and soy.

Korean Beef Bibimbap with veggies and mushrooms

Ingredients

2 Zucchini

4 scallions

8 oz button mushrooms

12 oz carrots

4 garlic cloves

1.5 C. Jasmine or cauliflower rice

2 thumb ginger

10 tsp. White wine vinegar

2 Tbsp. sesame oil

20 oz ground beef, chicken or turkey

4 Tbsp. Soy sauce

1-4 tsp. siracha sauce (Be careful, it’s hot)

2 Tbsp. sugar

4 tsp. Olive Oil, divided

Salt and pepper

Directions

1. Wash and dry all produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Trim and thinly slice mushrooms. Trim and thinly slice scallions, separating whites from greens. Peel carrots; shave lengthwise into ribbons, rotating as you go, until you get to the core. Discard core. Peel and mince ginger. Mince the garlic.

2. In a medium saucepan, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, fifteen-eighteen minutes. Keep covered off heat until ready to serve.

3. Meanwhile, in a small bowl, combine scallion whites, vinegar, and a pinch of salt. Set aside to pickle. In a separate small bowl, combine sesame oil, half the soy sauce (you’ll use the rest later), 1 TBSP sugar (2 TBSP for 4 servings), and as much sriracha as you like.

4. Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until just tender, three-four minutes. Transfer to a medium bowl. Add zucchini and another drizzle of oil to pan. Season with salt and pepper. Cook, stirring, until tender, four-five minutes. Transfer to bowl with carrots. Add mushrooms and another drizzle of oil to pan. Cook, stirring, until tender, three-five minutes. Season with salt and pepper. Transfer to bowl with other veggies.

5. Heat another drizzle of oil in same pan over medium-high heat. Add garlic and ginger. Cook, stirring, until fragrant, twenty-thirty seconds. Add beef and cook, breaking up meat into pieces, until lightly browned, three-four minutes. Drain any excess grease from pan. Increase heat to high and cook until beef is browned, crisp, and cooked through, two-three minutes. Stir in remaining soy sauce and cook until mostly evaporated, one-two minutes.

6. Fluff rice with a fork; divide between bowls. Arrange beef, zucchini, carrots, and mushrooms on top. Top with pickled scallion whites (draining first). Drizzle with sauce and any remaining sriracha to taste. Sprinkle with scallion greens and serve.

Source HelloFresh

Juicy Monterey Jack Burgers from HelloFresh

Melty Monterey Jack Burgers

Ingredients

24 ounce Yukon potatoes

1 red onion

2 cloves garlic

1 Tbsp fry seasoning

10 tsp. balsamic vinegar

4 Tbsp mayonnaise

2 tsp. sugar

1 Tbsp. olive oil

20 ground beef

1 C. Monterey Jack cheese

Salt and pepper

4 hamburger buns

Ingredients

1. Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Mince or grate 1 clove garlic (2 cloves for 4 servings). Halve, peel, and thinly slice onion. In a small bowl, combine the mayonnaise and as much garlic as you like (start with a pinch, then taste and add more from there if desired). Season with salt and pepper.

2. Toss potatoes on a baking sheet with a drizzle of oil, half the Fry Seasoning (all the seasoning for 4 servings), salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.

3. Heat a drizzle of oil in a large pan over medium heat. Add onion and cook, stirring occasionally, until browned and softened, eight-ten minutes. (TIP: If onion starts to brown too quickly, add a splash of water.) Stir in vinegar and 1 tsp sugar (2 tsp for 4 servings). Continue cooking until caramelized and jammy, 2-3 minutes more. Season with salt and pepper. Turn off heat; transfer to a second small bowl. Wash out pan.

4. Shape beef into two equal-sized patties (four for 4 servings); season all over with salt and pepper. Heat a drizzle of oil in pan used to cook onion over medium-high heat. Add patties and cook almost to desired doneness, 3-5 minutes per side. Top each patty with Monterey Jack. Cover pan to melt cheese and allow patties to finish cooking, 1-2 minutes.

5. Halve buns and toast until golden. Spread toasted buns with ketchup and garlic mayo to taste. Fill each with a patty and as much onion jam as you like. Serve with zucchini on the side.

A better photo is coming soon 😋

Source HelloFresh

Beef Ragù Spaghetti from HelloFresh

Beef Ragù Spaghetti

Ingredients

2 Zucchini, trimmed, quarter lengthwise; and cut crosswise into ½-inch-thick pieces.

2 Onions, peel, halved, and dice

4 garlic cloves, minced

1 lb. ground beef

1 Tbsp . Italian seasoning

1 28 oz can crushed tomatoes

12 oz. spaghetti

2 Tbsp. Beef stock concentrate

4 Tbsp. Garlic herb butter

1/2 C. Parmesan cheese

1 tsp. Chili flakes, optional

2 Tbsp. Butter

2 Tbsp. Olive oil, divided

1 tsp. Salt

1 tsp. Pepper

Directions

1. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve, peel, and dice onion. Mince garlic.

2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add beef and season with salt, pepper, and half the Italian Seasoning (you’ll use the rest later). Cook, breaking up meat into pieces, until browned and cooked through, four-six minutes. Turn off heat. (TIP: If there’s excess grease in your pan, carefully pour it out.) Transfer beef to a plate.

3. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, nine-eleven minutes. Carefully reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain.

4. While spaghetti cooks, heat a drizzle of oil in pan used for beef over medium-high heat. Add zucchini and onion. Cook, stirring, until softened, five- seven minutes. Stir in garlic and remaining Italian Seasoning; cook until garlic is fragrant, thirty seconds.

5. Add beef, tomatoes, stock concentrate, and reserved pasta cooking water to pan with veggies. Bring to a boil, then reduce heat and let simmer until thick and saucy, five- ten minutes. (TIP: If mixture begins to stick to the bottom of the pan, stir in a splash of water.) Taste and season with salt and pepper. Stir in 1 TBSP plain butter (2 TBSP for 4 servings) until melted.

6. Add spaghetti and garlic herb butter to pan with ragù; toss to combine. Divide pasta between plates. Sprinkle with Parmesan and as many chili flakes as you like. Serve.

Source HelloFresh

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