Tag Archives: Comfort Food

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

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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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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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