Tag Archives: Comfort Food

Crazy Addicting Buffalo Chicken Pasta

Earlier this week I had a serious craving for Buffalo chicken with a little comfort food tied into it. As We all need a little cheat now and then, right?  And this one is completely (and I mean TOTALLY) worth the splurge.

Delicious, rich, addicting, cheesy, creamy and just the right amount of spicy…. Cheesy Buffalo Chicken Pasta. In the crockpot. Almost every step is done in your slow Cooker. Isn’t that nice? You hardly have to do anything! Have I convinced you yet?

I usually don’t indulge in any pasta too often. So this recipe was indeed a real treat. But when I do indulge I always try to get a small serving size with a vegetable or a side salad. However, I confess that I didn’t do it this time. Haha! I stuffed my face with this tasty, cheesy, gooey pasta. And then I got extremely excited about the idea of sharing it with all of my readers.

Some of you know that I’m a big fan of anything buffalo chicken. I’ve stated that once or twice (or a billion times) that it’s only been a few years that I found the excellent spicy flavor and now I can’t seem to control myself. I hope you don’t mind. But I think I could eat it every day. Just kidding!

This pasta dish would make a great dinner for a busy weeknight or the weekend with a good movie with your family or friends.

Slow Cooker Cheesy Buffalo Chicken Pasta

Ingredients

1 to 1½ lbs boneless skinless chicken breasts

3 C chicken broth

½ C buffalo wing sauce (1/4 cup now, ¼ cup later) I love Frank’

1 Tbsp ranch dressing mix (dried packet kind)

½ tsp garlic powder

¼ tsp celery salt

¼ tsp salt

⅛ tsp pepper

8 oz cream cheese

1 Tbsp shredded sharp cheddar

1 Tbsp corn starch + 1 tablespoon water

16 oz linguine noodles

Chopped cilantro for garnish (optional)

Directions

1. Place chicken, broth, ¼ cup buffalo sauce, and seasonings in crockpot. Top with cream cheese and shredded cheese. Cover and cook on HIGH for four hours or LOW for eight.

2. When chicken is fully cooked remove to separate bowl and shred with two forks. Add remaining ¼ cup buffalo sauce to chicken and toss to coat

3. Set aside chicken. Whisk together corn starch and water and add to crockpot. Use a whisk and stir until cheese and cream cheese is all combined and smooth

4. Break noodles in half and place in crockpot. Top with chicken and cover

5. Turn crock on high for thirty-sixty minutes until noodles are fully cooked, stir three-four times during cooking. If noodles are not done you can add extra broth or water ¼ cup at a time. Garnish with cilantro if desired and serve immediately.

Source Slow Cooker Gourmet

Slowly Cooked Savory Chicken Dinner

This is an excellent slow cooker chicken breast meal! All in one pot, fast & simple and so very yummy too! Not to mention that it’s true comfort food as well.

Slow Cooker Chicken Breast Dinner & Gravy

Ingredients

1 lb boneless, skinless chicken strips

4-6 red potatoes, washed and cut into wedges

1 pound fresh or frozen green beans

16 oz sliced mushrooms

1 packet Italian seasoning

1 packet chicken gravy

1 C water

2 Tbsp butter, melted (optional)

Salt and pepper to taste

Instructions

1. Grease your crockpot insert with cooking spray or butter. In a medium bowl add the water, melted butter, gravy and Italian seasoning packets. Stir until well combined. Set aside.

2. Layer chicken, potatoes, green beans and then the mushrooms. Pour the sauce mixture over the vegetables and chicken. Cover and cook on low for six to seven hours. Add salt and pepper to taste and serve.

Picture is Coming Soon

Source Slow Cooker Kitchen

True comfort food at it’s greatest

When I think of the comfort foods Sloppy Joes and Tater Tots my mouth begins to water. Mmm…yummy, my mouth is watering right now just thinking about those two. I realize they are unhealthy but they are out of this world true comfort food.

Here’s a savory casserole that
you seriously can’t go with as it has tater tots and sloppy Joes all wrapped into one dish. It’s quick and easy to prepare. Did I mention that it’s pure comfort food? Your family will certainly LOVE this recipe! What more could you want?

Crock Pot Tater Tot Sloppy Joe Casserole Recipe

Ingredients

1 lb. ground beef or turkey
½ onion, diced
1 c tomato sauce
2 tbsp Worcestershire sauce
2 tbsp ketchup
2 tsp mustard
2 tsp garlic, minced
1 tsp pepper
1 tsp salt
1 can red kidney beans, optional
1 cup cheddar cheese, shredded
1 bag tater tots, frozen

Directions

1. In a large skillet heat two tablespoons of olive oil over medium high heat. Once the oil is hot place the meat, onion, garlic, pepper and salt into the skillet, stirring occasionally until meat is fully cooked. Once the meat is cooked remove from heat drain and the fat. Return it to the stove.

2.. Add tomato sauce, Worcestershire sauce, ketchup, and mustard to the beef mixture. Mix well. Add the kidney beans, if desired.

4. Spray the inside bowl of the slow cooker with non-stick spray or line with parchment paper. Pour a layer of tater tots onto the bottom of the bowl. Cover with the beef mixture. Place another layer of tater tots on top of the beef mixture.

5. Cover and Cook on LOW for eight hours or on HIGH for four hours. In the last thirty minutes of cooking, remove the lid and sprinkle on the cheese. Replace lid and continue cooking until the cheese is melted and gooey.

Serve with a dollop of sour cream or ketchup if you desire.

Source Tammilee Tips

Cook. Learn. Relax.

It’s amazing how what you can learn when you are cooking. Whenever I learn something new when I am cooking I get really excited. For me, it was no different because when I was preparing this Cajun Chicken Alfredo Pasta I learned how to make my own chicken broth. I was very proud of myself. I didn’t realize how easy it was to make. I have the full directions in the recipe but all you have to do is boil the chicken in a large pot filled with water for a certain amount of time. There! You have it. You just made yourself chicken broth. Congratulations!!! 😊 You can either pour it into an airtight container and freeze it for six months or use it to cook the pasta.

Back to the recipe

The night I made this my brother’s friend came over to spend the night. To my amazement, both my brother and his friend not only ate it but they too LOVED IT!!! It was practically gone the next day. This Cajun Chicken Alfredo makes an excellent 30-minute-meal for a busy weeknight! I promise that it will become a new favorite in your family.

Cajun Chicken Alfredo Pasta

Ingredients

8 oz. bowtie pasta (or your favorite type)
1 head of broccoli, cut into pieces
2 Tbsp butter
3 cloves garlic, minced
1 lb boneless, skinless chicken breast
2 – 3 tsp Cajun seasoning, to taste
4 oz cream cheese, softened and cut into small pieces
1 C milk
3/4 C freshly grated Parmesan cheese
1/2 tsp ground black pepper
1/2 tsp salt, more to taste, if needed

Directions

1. Place raw chicken breast in a large pot. Fill the pot with water until the chicken is covered. Place the pot on the stove and cook on medium/high heat for fifteen to twenty-five minutes or until it’s cooked through. When the chicken is finished remove from the heat. Place a colander on top of a large bowl carefully pour the chicken into the colander to let it drain. Then cut the cooked chicken into bite size pieces. Set the chicken aside.

2. Meanwhile, pour the chicken broth back into the pot.  When it comes to a full boil add the uncooked pasta to the large pot of boiling water/broth. Cook until noodles are tender, but add the broccoli to the pot of boiling pasta water/broth about one minute before the noodles are done. Drain and set aside.

3. In the same large pot, melt the butter over medium heat. Add the garlic and cook for about two minutes, stirring constantly. Add the cooked chicken pieces and season with cajun seasoning. Cook for two-three minutes.

4. Add the cream cheese, stirring well until melted and smooth, two-three minutes. Gradually add milk and stir until it’s fully incorporated into the sauce. Stir in the Parmesan cheese, salt, and pepper. Stir until the cheese is melted and the sauce is the desired consistency. Add broccoli and hot cooked pasta and stir to combine.

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Source Tastes Better From Scratch

Court’s Cooking Notes: If you’re not quite yet comfortable cooking on the stove you can also bake your chicken. But, this time I am not going to tell you what to do because I want to challenge yourself to figure out what to do and how to do it.

Weekly Review for June 12th-17th 

On Monday the twelveth – I made Cheesy Beef Goulash. It’s a family favorite that is frugal, simple, delicious and perfect for your family’s supper any day of the week. It too is a huge hit with the kids making it popular with the whole family. 

On Wednesday the fourteenth – I cooked Buttermilk Roasted Chicken. For the side dish, it was Garlic Parmesan Asparagus.
Both were incredibly tasty and preparation was a complete breeze. 

On Thursday the fifteenth – I learned that coffee doesn’t have to be just for drinking by preparing this super moist and juicy Maple-Coffee Pulled Pork.  

Coming up next week on cooking with Court 

GARLIC PARMESAN ZUCCHINI CASSEROLE 

SLOW COOKER PINEAPPLE PULLED PORK TACOS

CROCK POT GARLIC BACON CHICKEN

The Frugal Chef

I had planned on cooking salmon the other evening. But when I made a dash to the store for my weekly grocery shopping trip. I saw that it was expensive, and, unfortunately, was not on sale. While I was in the store I decided to make a quick change that was a little bit more frugal. I found the perfect recipe to feed the family. It was Cheesy Beef Goulash.
It’s a family favorite that is thrifty, simple, flavorful and perfect for dinner any day of the week. It’s also a hit with the kids making it a hit with the whole family.

Cheesy Beef Goulash

Ingredients

2 lbs ground beef or 1 lb ground beef + 1 lb Breakfast pork sausage
3 tsp minced garlic
3 C water
2 15 oz cans tomato sauce
2 15 oz cans diced tomatoes
3 bay leaves
3 Tbsp Bragg or soy sauce
1 Tbsp seasoned salt
2 Tbsp Italian seasoning
2 C elbow macaroni, uncooked
1 C shredded cheddar cheese

Directions

1. Saute the ground meat in a skillet over medium-high heat until cooked. Drain. Toss the meat into a large pot. Then add garlic and saute for about three minutes. Add water, tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, and seasoned salt. Stir well. Cover and allow to cook for fifteen-twenty minutes.

2. Stir in the uncooked elbow macaroni to skillet, stir well, return the lid and simmer for about thirty minutes. Turn off heat, remove the bay leaves, and add one cup of cheddar cheese right before serving.

Source Lil’ Luna

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Heavenly Cheeseburger Soup 

 Cheeseburger soup is true comfort food. It’s loaded with ground beef, milk, cheese,  potatoes and carrots. This soup will certainly be a new family-favorite in no time at all.

Crockpot Cheeseburger Soup

INGREDIENTS

4 small potatoes, peeled and diced
1 small white or yellow onion, chopped
1 C shredded carrots
1/2 C diced celery
1 tsp dried basil
1 tsp dried parsley
3 C chicken broth
1 lb lean ground beef
3 TBSP butter
1/4 C all-purpose flour
2 C milk
1/2 tsp salt
1/2 tsp black pepper
1 (16 oz.) package Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

Directions

1. Put potatoes, onions, carrots, celery, dried basil and parsley into your 6-quart insert crock pot. Then pour the chicken broth over vegetables. Cover with lid. Cook on low heat for six to eight hours OR on high heat four to five hours or until potatoes are tender.

2. About forty five minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly for about one minute  Whisk in the milk, salt, and pepper. Pour mixture into the crock pot and stir to combine everything.

3. Combine the cubed Velveeta cheese or shredded cheese to the crock pot. Stir again. Cover with lid and cook on high for another thirty minutes or until cheese is melted.

Source Life in the loft house 

Comfort Food Made Healthy

Chicken Spaghetti is my latest comfort food favorite. I have already eaten it twice on two separate occasions. The first one was at a friend’s Birthday party. The second one was when I stayed with my Grandparents. During my visit I went with my Grandmother to a ladies luncheon. After eating Chicken Spaghetti for the second time I was in love with the dish.

I enjoyed it so much that I wanted to make it too except with half the calories. I searched for one and came across this Healthier Chicken Spaghetti Recipe that is honestly full of flavor. It too is a healthier alternative of the Pioneer Woman’s classic — entirely homemade with no cream soups! It’s a simple make-ahead and freezer friendly meal.

I’m certain that your family will love this dish so much that they will probably even forget it’s healthy.

Healthier Creamy Chicken Spaghetti Bake

INGREDIENTS

3-4 C. cooked, cubed chicken breast (approximately 3 breasts)
2 Tbsp. canola oil
½ C. medium onion, chopped
½ C. green bell pepper, chopped
½ C. red bell pepper, chopped
3¾ C. Barilla whole wheat spaghetti, broken into 1.5″ pieces
1 large carrot, peeled and shredded
1 tsp. salt
½ tsp. paprika
¼ tsp. black pepper
1 tsp. minced garlic
3 tsp. all-purpose flour
3 C. 1% milk
2 C. low-fat cheddar cheese, divided

Directions

Preheat oven to 400 degrees F and lightly grease a 9×13″ baking dish with cooking spray.

1. In a large skillet, heat oil over medium-high heat. Combine the onion, green pepper, and red pepper and cook until softened. Meanwhile, cook the spaghetti according to package directions until just al dente. Drain and transfer the pasta to a large pot. Then add the onion and bell pepper mixture to the pasta. Stir until well combined.

2. Next, add the carrot, salt, paprika, pepper, garlic and cook for one-two minutes. Stir in flour until completely absorbed. Add milk and cook, stirring often, until thickened. Stir in the cooked chicken, and one cup cheddar cheese.

3. Spread the mixture into the baking dish, top with remaining one cup cheese and bake twenty-thirty minutes, until hot and bubbly. Serve.

Source The Recipe Rebel

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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

 

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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