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Tag Archives: Comfort Food

No crockpot Potato Soup

Tonight with some help from my Grandma (We call her Me-Maw), I cooked this yummy potato soup for my grandparent’s. They loved it!

I realize that this recipe is similar to the crockpot one that I have cooked a few times in the past except the only catch about this one is that you get to do all of the preparation/ cooking. But don’t fret about it being incredibly hard or too much work because this one is extremely easy, quick and it requires some labor, but it’s not too overwhelming. It’s perfect for those of you who are working on building  your confidence cooking with a stove and or don’t currently own a crockpot.

This wonderful potato soup recipe is rich, creamy and delicious, and made healthier without heavy cream.


POTATO SOUP

INGREDIENTS:

5 slices bacon, diced
3 Tbsp bacon grease (reserved) or butter
1 C diced white or yellow onion
1/4 C all-purpose flour
2 C chicken stock
2 C milk, warmed
1.5 lbs potatoes, peeled (if desired) and diced (I suggest Yukon gold potatoes)
1 cup shredded sharp cheddar cheese
1/2 cup plain Greek yogurt or sour cream
1 tsp salt, or more to taste
1/2 tsp  black pepper

Favorite toppings:
thinly sliced green onions or chives
extra shredded cheese
extra bacon
sour cream

DIRECTIONS:

1. Heat a large pot or skillet over medium-high heat. Combine the diced bacon and cook until crispy, stirring occasionally. Transfer the bacon to a separate plate, working with a pair of tongs, reserving about three tablespoons of bacon grease in the pot.  (Throw out any extra grease, or you can replace it with butter in place of the three tablespoons of bacon grease.

2. Also, if you are low on time, you can dice the potatoes and onion while the bacon cooks to save time.) Combine onion and saute for five minutes, occasionally stirring, until soft. Pour in the flour on top of the onion, and mix well until combined. Saute for an extra minute to cook the flour, stirring occasionally. Then stir in the chicken stock until combined.  Stir in the milk and potatoes until combined.

3. Continue cooking until the mixture reaches a simmer, but is not boiling. Reduce the heat to medium-low, cover, and cook for about ten-fifteen minutes or until the potatoes are tender, occasionally stirring every few minutes so that the bottom does not burn.  (The smaller you dice your potatoes, the quicker they will cook.) When the potatoes are tender, mix in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and see if it requires more salt or pepper or cheese. Serve hot, garnished with desired toppings.

Source Gimme Some Oven

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Pure comfort food at it’s best

I enjoy cooking pork chops. I do admit they sometimes can be challenging to prepare, though. It seems like every time I cook them they either are always undercooked or overdone.  Yes, of course, I seldom do get discouraged and frustrated as many of us cooks, and food bloggers do. However, I am extremely determined not to give up and just keep on practicing until I get my chops 100% perfect.

My least preferred of how to cook pork chops is on the stovetop, as I have a somewhat of a love-hate relationship with frying almost anything. Why you might ask??? because I can’t stand the splatter, it makes such a huge mess. And the fact I have to babysit the stovetop. I mean really. I don’t have time for that!

I can tell you for sure, though, baked pork chops turn out just as delicious and WAY juicier – if you haven’t cooked pork chops that way, you simply have to! Of course, pork chops drenched in ranch dressing, Italian bread crumbs, and Parmesan cheese pretty much proves a winner dinner!

Super juicy, baked pork chops coated with ranch dressing, Italian bread crumbs, and Parmesan cheese. A fast & easy comfort-food dinner!

Breaded Ranch Pork Chops

Ingredients

6 bone-in pork chops, rinsed and pat dry
2/3 cup ranch dressing
1 cup Progresso Italian Bread Crumbs
2 tablespoons grated Parmesan cheese

Cooking Directions

Preheat the oven to 425°F. Line a 9×13 baking dish with foil or parchment paper and lightly grease it with cooking spray. Set aside.

Pour ranch dressing into a shallow bowl. Combine bread crumbs and Parmesan in another shallow bowl. Dredge each chop in ranch dressing, then in bread crumb mixture, and then into the bottom of the previously prepared greased baking dish (Be sure to give them room around each chop to cook evenly). Bake them for twenty-five- forty minutes or until internal temperature reads 145 degrees. Leave to sit for five minutes before serving.

Source Mostly Homemade Mom

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What is your favorite recipe using bread crumbs? Share it with me in the comments below!

Happy Early Thanksgiving!

I should have written this yesterday, but I was tired lol. Anyways, as some of you already know I have somewhat decided to take a break this week from blogging and write one more blog post after this one.  Why you might ask??? because my brain needs a break lol and plus it’s Thanksgiving week 🙂 However, I wanted to give you the low down of what I intend on cooking this week.

Sunday Night: I prepared Cowboy Chili. This dish is perfect for those cold winter days and will quickly warm you up. And oh lol, If you love a little kick to your chili, then you will certainly dig this dish. It’s delicious!

On Tuesday afternoon I will try to roast pecans, then later that evening I will be cooking  Cheeseburger Macaroni. If you are looking for some true comfort food, then I totally recommend Cheeseburger Macaroni while watching your favorite movie.

On Thanksgiving day I will be attempting to baking Libby’s Pumpkin Pie. Need an idea for a dessert to bake for  Thanksgiving? Then this pie is the perfect one for you. 🙂 It’s incredibly easy and very yummy!

Thanks for reading and have a great week. 😀

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Copycat Panera Macaroni and Cheese

Lol so on Friday afternoon I had another one of my incredibly random cooking frenzies, and it, of course, was driving me crazy so I finally gave in and just started cooking something only because I wanted too. Haha! 😀 I know that this Copycat Panera Macaroni and Cheese is a little unhealthy, but it too is the most addicting and creamy mac and cheese you’ll ever have in your life. 


Copycat Panera Macaroni and Cheese

INGREDIENTS:

1/4 C. unsalted butter

1/4 C. all-purpose flour

1 C. milk

2 C heavy cream

2 C shredded white cheddar        cheese

1/2 tsp kosher salt

1/2 tsp black pepper

1 tsp dry mustard

1lb, pasta, cooked (cavatapppi, shells, or elbow)

DIRECTIONS:

1. Cook pasta according to package directions while making the cheese sauce. Drain and set aside until ready to use. In a large pot over medium-high heat, combine the butter until melted. Whisk in the flour and cook for about one minute. Decrease the heat to medium and add milk, heavy cream, salt, dry mustard, and pepper.

2. Continue stirring until it begins to boil. Decrease to low heat and combine white cheddar. Stir until melted. Add cooked pasta, mixing until combined. Remove from heat and allow to sit approximately five minutes to thicken. Season with additional salt and pepper if desired. ENJOY! 🙂

Source Shugary sweets

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Coming up next week

Creamy Broccoli Cheese Soup

Crockpot Chicken Ceaser Salad Sandwiches

Deviled Pork Chops (From the 1943 edition Joy of Cooking cookbook)

Side dish Mustard Glazed Carrots


Comfort Food Overload

Do you love cheeseburgers? Lol, I know I do! I too enjoy macaroni & cheese. They are so very mouthwatering lol. However, I do realize that they are completely unhealthy, but you sometimes just have to splurge a little bit lol. You know what I mean? If you ever need a serious comfort food fix, then this Cheeseburger Macaroni is the right one for you. It has the perfect blend of all three into one.

I totally suggest you having this dish on a lazy day in your pajamas while watching your favorite movie. I know I would lol. 

Cheeseburger Macaroni

Ingredients:

1-2 Tbsp. coconut or olive oil
1 lb lean hamburger meat
1 envelope taco seasoning
1 (10 oz) can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 C. beef broth (or water)
1 C. elbow macaroni

FOR THE CHEESE SAUCE:
2 Tbsp butter
2 Tbsp flour
3/4 cup milk
1 C. shredded cheddar cheese
1/8 tsp. salt
1/2 tsp. pepper

Directions

Turn your stove on medium heat and pour a few drops of oil into a large skillet. Next, place hamburger meat into the skillet. Cook until it’s no longer pink and drain. Put meat in a medium/large pot and add taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer twelve- fourteen minutes until macaroni is tender.

FOR THE CHEESE SAUCE

Melt the butter in a medium saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Source Kevin and Amanda

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Cowboy Lasagna

I’m not going to lie lol, cooking this lasagna was tricky. But since I love lasagna and sometimes is difficult to prepare I was totally relaxed with it as I love a challenge. However, the labor of preparing this recipe was completely worth it. 🙂 And ha, of course, the lasagna tasted incredibly amazing!!!!! 

Cowboy Lasagna

Ingredients

2 Tbsp. Olive oil

1 lb lean ground beef

1 lb sage-flavored sausage, removed from casing

1 lb sliced pepperoni

One 16-oz can diced fire-roasted tomatoes

One 12-oz can tomato paste

1 Tbsp. Dried oregano

1/8 tsp. salt

1/4 tsp. black pepper

2 garlic cloves, minced

1 medium onion, finely chopped

16 oz lasagna noodles (I used Barilla)

16 oz ricotta cheese

16 oz mozzarella cheese, shredded

1 C. grated Parmesan

Directions

Preheat the oven to 350 degrees F.

1. In a large skillet over medium-low heat, pour the oil and lightly brown the ground beef and sausage. Make sure to keep the meat chunky, not finely separated, while cooking. Combine the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and two of cups water. Bring to a simmer and simmer, uncovered, for thirty minutes.

2. Bring a large pot of water to a boil. Cook the lasagna noodles according to the package directions and drain. Lightly grease a 9-by-13-by-2-inch baking dish with non-stick cooking spray. And in the bottom of your baking dish cover it with a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat the process, ending with the sauce, noodles, and cheeses.

3. Bake until lightly browned and bubbling, about forty minutes. Allow the dish to stand for fifteen minutes before serving. Cut the lasagna into 3-inch squares and serve.

Source Cooking with Trisha Yearwood


Keep up the great work 🙂 I know you’ll be an excellent cook someday.


Coming up next week (My Birthday week) 
Mon 22nd Chicken Fajita soup

Tues 23rd My Birthday! 😄😆😂😊🎂🍰

Breakfast

Krispy Kreme donuts

Lunch

Leftover chicken fajita soup

Dinner

I have not decided lol. But I’m definitely NOT cooking lol. However, I still will write a post about my Birthday celebration and the incredible cake that I want 😊

Dessert Reese’s Peanut butter Cup  Cake

Wed 24th

Sloppy Joes
Side dish of the week Baked Cauli-tots

Thurs 25th
Honey Glazed Salmon with Citrus Avocado Salsa 

Thank you again so much for reading!





Healthier Chicken Alfredo

Chicken Alfredo is one of my all-time favorite pasta dishes. Tonight I had the pleasure of cooking it for the first time for some of my family members. lol, I am delighted and proud to say it was a success. 🙂

Moreover, I recognize that Chicken Alfredo is quite the calorie bomb–a typical serving ranges anywhere from 500 to 800 calories–but it doesn’t have to be. Check out this lightened version of the creamy, classic comfort food. This recipe features tender whole-grain pasta and spinach in a savory Parmesan garlic sauce.

Healthier  Chicken Alfredo

Ingredients

One box. Barilla uncooked whole-grain penne pasta (I used 8 ounces of a 16 oz pkg)
8 C. (or 6 ounces) fresh baby spinach
2 Tbsp. butter
One garlic clove, minced
1 Tbsp. All-Purpose flour
1 1/2 C. low-fat (2%) milk
4 oz. low-fat cream cheese softened
1/4 C. grated Parmesan cheese
2 C. shredded or chopped cooked chicken breast
1/4 tsp. salt
1/4 tsp. black pepper

Directions

1. Cook pasta in boiling water in a large pot for eight minutes or until tender; remove from heat. Add spinach and let stand fifteen to thirty seconds, occasionally stirring, until spinach is wilted. Drain and set aside. Melt butter in same pot over medium heat. Add garlic; sauté for one minute.

2. Add flour and cook one minute (mixture will be crumbly). Whisk in milk. Cook, continuously whisking, for two minutes. Combine the cream cheese, salt, and pepper; stir until smooth. Stir in chicken; cook 1 minute or until cooked through. Mix pasta mixture and sauce in a large bowl. Serve immediately with a salad. Yummoelicious!

Source  MyFitnessPal

 

Fancy Macaroni

I know that Sundays are typically not my blogging time, but I thought I’d share with you an amazing and incredibly creamy Fancy Macaroni & Cheese recipe created by one of my favorite chefs (Ree Drummond). You also might know her as The Pioneer Women that is featured on the Food Network Channel. And today the dish was prepared by my extremely sweet sister (Caylee).

Macaroni & Cheese has always been a childhood favorite of mine and not to mention it’s true comfort food. I can honestly say that this version to the favorite classic entree made it 1000x more heavenly lol. Thanks to The Pioneer Women.

Fancy Macaroni & Cheese

Ingredients

4 C. Macaroni
8 Tbsp. Salted Butter
Two whole Medium Onions, Cut In Half And Sliced Thin
Ten slices Regular Bacon
1 Tbsp. Bacon Grease (reserved From Bacon Slices)
1/4 C. All-purpose Flour
2 C. 2% Milk
1/2 C. Half-and-half
Two whole Egg Yolks, Beaten
1/8 tsp. salt
1/8 tsp. Pepper
1/2 C. Grated Gruyere Cheese
1/2 C. Grated Fontina Cheese
1/2 C. Grated Parmigiano Reggiano Cheese
4 oz. Chevre (Soft Goat Cheese)

INSTRUCTIONS

1. Preheat oven to 350 degrees. While the oven is heating up, line a baking sheet with foil and set aside. Next, In a large pot boil water and cook the macaroni for half the time of the package instructions. Drain and set aside. In a pan fry the bacon until slightly cooked, but not overly, crispy. Drain on a paper towel. Reserve grease.

2. In another pan, melt four tablespoons of butter and then saute onions over medium-low heat for ten to twelve minutes, or until golden brown and soft. Set aside.

3. In a medium pot, melt four tablespoons of butter (and add one tablespoon of the reserved bacon grease for good measure!). Add in flour and whisk to combine. Cook, constantly stirring, over medium heat for one minute. Pour in milk and half & half, then cook for three to five minutes or until heavy. Reduce heat to low. Add salt & pepper to taste. (Do not undersalt!)

4. Mix egg yolks and drop 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Empty egg mixture into sauce and cook for another minute. Next, add the cheeses and stir until melted. Add onions and bacon and stir. Taste for spices and continue to add more salt if needed. Then add cooked macaroni and stir to coat. Pour into previously prepared baking dish and bake for fifteen to twenty minutes or until sizzling and hot.

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Recipe adapted from The Pioneer Women

 

Pizza with a twist

Bacon cheeseburgers and pizza are mouthwatering. But my preference is pizza. It’s one of my all-time favorite pleasurable foods to eat while drinking a glass of root beer. I especially enjoy it when I’m watching one of my favorite movies the Lord of the Rings trilogy. Moreover, I also like to try new, different things on it as well. Although, some of the toppings I prefer to have on my pizza are bacon and lots of cheese.

Today I’m sharing with you a pizza that has all three wrapped into one.
But first, I want to let you know that this was my first ever most challenging recipe to cook and yes, of course, I did get a little frustrated and impatient because there were some challenges along the way.
However, I was very determined not to give up and because of my determination the outcome of the pizza was very fattening. Haha! 😀
I was so happy with myself for having the will to continue working at it.

If you do not get the results that you wanted, please don’t get discouraged cause presentation doesn’t matter. But, what is important is that you are trying, and I’m proud of you. 🙂 🙂

HAVE FUN!!!!!!

Bacon Cheeseburger Pizza Pinwheels

Ingredients

One can Pillsbury Seamless Dough Sheet
1 C. shredded cheddar cheese
1 C. shredded mozzarella cheese
½ lb lean ground beef
Eight slices bacon
3 Tbsp pizza sauce

Instructions

Preheat oven to 375°F.

1. Pour a few drops of olive oil into a medium saucepan and place beef into the pan. Cook the meat on medium/high heat. Once fully cooked drain the fat. Set meat aside. Next, in a large skillet, cook bacon over medium/high heat and crumble bacon. Set aside.

2. Remove crescent rolls from can and lay out in a long rectangle.
Sprinkle cheddar and mozzarella cheeses on top of crescent rolls.
Sprinkle ground beef and bacon. Drizzle with pizza sauce.

3. Roll up like a cinnamon roll and cut into 8 rolls.
Place in a lightly greased pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown.

Recipe adapted from Mom on time out

Coming up next week:

Easy Crockpot Taco Soup

Two Ingredient Crispy Baked BBQ Chicken

Glazed Pork Chops

 

Quote of the day: Cooking well doesn’t mean cooking fancy.  

                                         ~ Juila Child

 

 

 

 

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Million Dollar Spaghetti

Do you ever want to become a tycoon? Not exactly the right one. But, at least you can feel like a millionaire. Well, this ”rich” pasta deserves to carry boastfully that title and will quickly assist you with that. I believe I should start each post about pasta with the same sentence: “I love to eat pasta”. A lot! When I was cooking, this pasta it felt like I was dressing it in an elegant suit as if I had MILLION DOLLARS in my pocket. No, I’m not saying this spaghetti costs a million dollars to make! It’s just so good that it tastes like a million bucks!

Million Dollar Spaghetti

Ingredients

1 Tbsp of salt
1 (16 oz) package spaghetti noodles Barilla
1 lb ground beef
1 Tbsp olive oil
1 (16 oz) jar spaghetti sauce Prego
1/2 C. butter, sliced – divided
1 C. cottage cheese
1 (8 oz) package cream cheese, softened Philadelphia
1/4 C. sour cream Daisy
1 (8 oz) package shredded Cheddar cheese

Instructions

Preheat oven to 350 degrees F. and line a 9×13-inch casserole dish with parchment paper or foil and set aside.

1. While the oven is preheating, bring a large pot of lightly salted water to a boil. Cook the spaghetti in the boiling water, occasionally stirring until “al dente” (cooked through but firm to the bite), approximately twelve minutes. Drain.

2. Add a few drops of olive oil to your skillet then place ground beef into the pan. Next, turn on the stove to medium-high heat. Cook and stir beef in the hot skillet until brown and crumbly, five to seven minutes, drain and discard grease.

3. In a large bowl, combine spaghetti sauce, pasta, and ground beef and stir well. In another bowl combine the cream cheese, sour cream, and cottage cheese until well blended. Place half the slices of butter into the bottom of a 9×13-inch casserole dish. Spread half the spaghetti into the baking dish.

4. Top spaghetti with creamy mixture. Layer remaining spaghetti over smooth mixture. Top with remaining pats of butter. Pour ground beef mixture over spaghetti and spread to cover casserole. Bake in the preheated oven for thirty minutes. Spread Cheddar cheese over pasta and continue baking until cheese has melted and is lightly brown about for fifteen more minutes.

5. Enjoy! 🙂

Recipe adapted from Sugar Apron

Cooking tips: Before you pour the spaghetti noodles into the boiling water cut them into halves so that you don’t make a big mess.I sometimes will set two separate timers whenever I bake something. I especially do this when I’m not in the kitchen or near the oven.

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God laid it on my heart to share with you today being bold and courageous does not only apply to cooking, but it applies to our daily lives too. You might ask how do you know He wanted me to share that with you?

Since I’m a Christian, I can hear Him speak to me. Even though He’s invisible, I know he’s there. This is a great way to live! Sound interesting? I’d love to talk to you anytime.

I understand all of you either have had or are still currently experiencing nervous scary moments of doing something or opening up about a certain subject. I also know how frustrating it can get sometimes. I, myself, have had several experiences in my past when I would get so terrified of talking about certain things or being fearful of doing something! I admit I still get fearful and worry about numerous of things just like you do. However, whenever I do sense fearfulness or something bothers me, I always go to God for help and pray about it.

For example, one of the big concerns I’ve had for a long time is opening up about Cerebral Palsy to certain individuals because I worry about what they might think of me and how they will treat me. However, whenever I do start to worry about people’s opinions of me I often say one of my favorite verses inside my head ”Thank you for making me so wonderfully complex Your workmanship is marvelous—how well I know it. Psalm 139:14.” I love it because it always helps my worries go away, and gradually I have learned not to worry about what others think of me.

I do not know what you’re going through right now, but I need to let you know that God does care about you and your trials. I also wanted to let you know that I will be praying for you. 🙂 🙂 My prayers for this blog are not only to help you improve your confidence to cook, but I also hope and pray that my blog will make a difference in your life.

Thank you so very much for reading my extremely long post. Have a great night and I hope you have a great weekend!

  Coming up next week:

Lemon, chicken, and potatoes baked in foil

Crockpot Chicken Garlic Parmesan

Country Style Pork chops

 

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