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Tag Archives: Comfort Food

Tuna Patties

Have you ever gone into your grocery store purchased all of the groceries you needed for the week walked out of the market went home unloaded everything then realized that some of the item(s) were missing? Do you hunt through your entire pantry for the lost item(s) and eventually stop to think to yourself “How can something like that just mysteriously disappear?

Well, that same exact scenario happened to me yesterday when I bought three cans of tuna along with some other things. I truly don’t have a clue what happened to my tuna. I sadly never found it. But I did discover some other cans of tuna hidden in the pantry and decided to use them to make tuna patties.

My tuna patties sadly stuck to my non-stick skillet during the cooking process and completely fell apart. But I will have one on this post shortly. However, the preparation overall of these patties was a breeze and they were incredibly flavorful.

Tuna Patties

INGREDIENTS

2-4 6-oz cans tuna
2 tsp Dijon mustard
1/2 C plain breadcrumbs panko
1 tsp lemon zest
1 Tbsp lemon juice
1 Tbsp water (or liquid from the cans of tuna)
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives, green onions, or shallots
1/4 tsp Salt
1/2 tsp black pepper
A few drops of tabasco sauce (I used Frank’s RedHot Buffalo Sauce)
one raw egg
2 Tbsp olive oil
1/2 tsp butter

Directions

Discard the liquid from the tuna cans. If you are using tuna packed in water, reserve a tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the next step. In a medium bowl, combine together the tuna, mustard, bread crumbs, lemon zest, lemon juice, water, parsley, chives, and hot sauce. Sprinkle with salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Stir in the egg.

Divide the mixture into four equal parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour in the fridge. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.) Heat the olive oil and a little butter (for taste) in a cast iron or a non-stick skillet on medium-high. Gently place the patties in the pan, and cook until nicely browned, three-four minutes on each side.

Source simply recipes

 

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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. 😀

th

 

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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