Despite our busy lives today everybody still loves good home cooked food and it rightly occupies a central place in our hearts and on our tables. A home cooked meal is always something to look forward to. A quick midweek home cooked meal is a relaxing and comforting end to the day or a perfect antidote for days we're not feeling great and everything has gone wrong! Like when it's cold and nasty outside or it's been a stressful week. Comfort food also helps us to unwind at the weekend with a lazy brunch or a long , relaxing supper featuring familiar dishes. Like a wonderful, substantial casserole or a tasty and filling bowl of soup. We all deserve an extra-special treat sometimes like a cup of ultimate hot chocolate and oatmeal cookies.I have found that these recipes are healthy, economical as well as fun and easy to cook. So take an opportunity to relax and unwind- either alone or in the company of family and friends.
Comfort Food- YES PLEASE! Here are some of our Favorites..
Mac and Cheese-
1 ( 8ounce) package uncooked elbow macaroni
2 cups milk
1/4 cup all purpose flour
1 teaspoon onion salt
2(10 ounce)blocks sharp cheddar cheese, shredded (about 4 1/2 cups) and divided
1 cup soft breadcrumbs
1/4 cup butter or margarine, melted
Cook macaroni according to package directions; drain well. Set aside
Place milk, flour, and onion salt in a quart jar;cover tightly, and shake vigorously
1 minute. Stir together flour mixture, 3 1/2 cups cheese, add macaroni. Pour macaroni mixture into a lightly greased 13x9 inch baking pan or 2 (11 inch)oval baking dishes. Sprinkle evenly with breadcrumbs and remaining 1 cup cheese; drizzle evenly melted butter. Bake at 350'F for 45 minutes or until golden brown. I also use mild cheddar cheese instead of sharp cheddar and also include chopped cooked ham before baking. My all time favorite Comfort Food!
1 1/2 pounds ground chuck
1 green bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
1(15ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1/2 water
1/4 cup chopped fresh parsley
1 1/2 teaspoon Italian seasoning
1 1/2 teaspoons house seasoning(recipe follows)
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
2 small bay leaves
8 ounces angel hair pasta
1 (8 ounce) package cheddar cheese, shredded
1 ( 8ounce) package mozzarella cheese, shredded
House Seasoning-
1 cup salt
1/4 cup ground black pepper
1/4 cup garlic powder
In a large saucepan, cook ground chuck, pepper, onion , and garlic over medium heat,
stirring until beef is browned and crumbly and vegetables are tender; drain well.
In a large dutch oven , combine meat mixture, crushed tomatoes , diced tomatoes, tomato sauce, water, parsley, italian seasoning, house seasoning, salt, sugar and bay leaves.Bring mixture to a boil , stirring occasionally. Reduce heat and simmer, uncovered, for 30 minutes, stirring occasionally. Remove and discard bay leaves. Cook pasta according to package directions; drain well, set aside. Preheat oven to 350'F. Spray a 13x9-inch baking dish with non stick cooking spray. Spoon one-third of sauce mixture over the bottom of prepared baking dish.Top with half of pasta, then one-third of cheese. Repeat layers, ending with sauce and reserving remaining one-third cheese. Bake, uncovered, for 45 minutes. Top with remaining one third cheese, and bake for 10-15 minutes longer, or until cheese is melted. Remove from oven, and let rest for 10 minutes before cutting into squares to serve.
Chicken Tortilla Soup-
2 tablespoons olive oil
1 medium onion , chopped
1 red bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 teaspoon minced garlic
1 (28 ounce) can crushed tomatoes
1 (10.75-ounce) can condensed tomato soup
2 cups shredded cooked chicken
1 1/2 cups chicken broth
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon poultry seasoning
1/4 teaspoon ground black pepper
1 cup frozen yellow corn, thawed
1/4 cup heavy whipping cream
2 tablespoons chopped fresh cilantro
1 cup crushed tortilla chips
Garnish: sour cream, shredded mexican blend cheese, chopped avocados
In a large dutch oven, heat olive oil over medium heat. Add onion , red pepper and jalapeno; cook for 4 minutes. Add garlic , cook 2 minutes. Add crushed tomatoes , condensed soup , chicken , chicken broth , cumin , salt , chili powder , poultry seasoning , pepper , stirring to combine , stir in corn , cream , cilantro. Stir in chips and cook uncovered until heated through. Garnish with sour cream, cheese, avocados , if desired. Serve immediately.
Note: Soup can be made ahead and frozen for up to 1 month. Thaw in refrigerator.
Artichoke Spinach Lasagne-
1/2 cup chopped onion
4 garlic cloves, minced
1 tablespoon olive oil
1 can (14-1/2ounces) vegetable or chicken broth
1 teaspoon dried rosemary, crushed
1/4 teaspoon each ground nutmeg and black pepper
1 can (14 ounce) water packed artichoke hearts, rinsed, drained, and quartered
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup sliced fresh mushrooms
1 jar (16 ounces) roasted garlic Alfredo or Parmesan and mozzarella pasta sauce
12 no cook lasagna noodles
3 cups (12 ounces) shredded part skim mozzarella cheese, divided
1 cup crumbled tomato and basil feta cheese or feta cheese
1/8 teaspoon garlic powder
1/8 teaspoon each dried oregano, parsley flakes, and basil
In a large saucepan, saute onion and garlic in oil for 2-3 minutes or until tender.
Stir in the broth, rosemary, nutmeg and pepper. Bring to a boil . Add artichokes, spinach and mushrooms. Reduce heat; cover and simmer for 5 minutes. Stir in pasta sauce.
Spread 1 cup sauce mixture into a greased 13x9inch baking dish. Top with three noodles and 3/4 cup mozzarella cheese. Repeat layers three times. Top with remaining sauce mixture and mozzarella cheese. Sprinkle with feta cheese, garlic powder, oregano, parsley and basil
Cover and bake at 350'F for 40 minutes. Uncover; bake 15 minutes longer or until heated through. Let stand for 10 minutes before cutting.
2 cups Original Bisquick mix
1/2 cup shredded cheddar cheese
2/3 cup milk
2 tablespoons butter melted
1/8 teaspoon garlic powder
Heat oven to 450' F. In a medium bowl stir Bisquick mix, cheese, milk until soft dough forms.
On a ungreased cookie sheet, drop dough by spoonfuls. Bake 8-10 minutes or until golden brown. In a small bowl , mix the butter, garlic powder. Brush over warm Biscuits. YUM!!
Spicy Oatmeal Cookies-
1 cup all purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup each packed brown sugar and sugar
1 cup old fashioned oats
1 cup swirled milk chocolate and caramel chips
1/2 cup flaked coconut
1/2 cup butter, softened
1 egg
3/4 teaspoon vanilla extract
In a large bowl, beat the butter, egg, and vanilla. Add the remaining ingredients. Mix well. Drop by rounded teaspoonfuls 2 inch apart onto a ungreased baking sheets. Bake at 350'F for 9-11 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.
1 can sweetened condensed milk
1/2 cup unsweetened cocoa
1 1/2 teaspoon vanilla extract
1/8 teaspoon salt
6 1/2 cups hot water
mini marshmallows or whipped cream-
In a large saucepan add milk, cocoa, vanilla, salt. Mix well medium heat. Stir in water. Don't boil. Enjoy a little Chocolate Therapy !
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