Tag Archives: comfort food

Cheddar Chive Waffles


Ingredients:

  • 1 cup all-purpose flour
  • 3/8 cup granulated sugar
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 2 eggs, separated
  • 3/4 cup milk
  • 1/2 cup unsalted butter, melted (1 stick)
  • 3/4 cup grated cheddar cheese
  • 5 chives (1/8 cup) chopped

Directions:

Preheat your waffle iron, we put ours on 5. Our waffle iron is a rotating Belgian waffle type.

Preheat the oven to 200° F.

In a large bowl, whisk to combine the flour, sugar, salt and baking powder. Set aside.

In another bowl, whisk to combine the egg yolks, milk, and butter. Make sure the let the melted butter cool enough to avoid curdling the milk. Set aside.

In a large bowl, use a hand mixer to whip the egg whites to soft peaks.

Add the wet ingredients to the dry, and mix until they are almost combined. Add the egg whites, cheese, and chives to the bowl, and gently fold them in until combined. If you are a fan of the Great British Baking Show and Mary Berry, you will know this as, “Around the outside and through the middle.” Make sure not to be too rough as this will defeat the purpose of the whipped egg whites which is to make the waffles light and fluffy.

I use the portion cup that came with the waffle iron which will make 3 large waffles. I cook for approximately 5 minutes, until golden brown. Rotate it just after putting in the batter and then once the steam stops, rotate it back and check until you have reached the desired golden brown color. If the waffle isn’t crisp at this stage, that is just fine as they will crisp in the oven.

Place a cooling rack on a cookie sheet and place the waffles on that in the oven to let the waffles crisp up.

Once all waffles have crisped, top with whatever you’d like and enjoy! We love to use these waffles with fried chicken and gravy for delicious chicken and waffles. You can also leave out the cheddar and chives for non savory waffles! Enjoy these delicious waffles!

Recipe adapted from FifteenSpatulas.

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Cheesy Beef and Potato Bake

Here is another simple weeknight dinner. 15 minute prep and then into the oven for 90 minutes while you work on those pesky chores! There is just always so much more to do in the summer. Between gardening and yard work and there always seems like there is more cleaning that needs to be done. That pesky spring cleaning seems like it will never be done!

This year I have definitely learned the value of putting down new mulch every year. The weeds have just taken over my whole life, I simply can’t catch up. I am mostly just trying to keep them from over running my veggies at this point. How is everyone’s garden doing this year? I am finally having some success with basil this year. I mean big success. I think we’re going to have to make some basil pesto this year. I garnished this dish with mt first basil cuttings. And they were delicious! This whole dish was a wonderful comfort food. Let me know what you think!

Ingredients:

  • 5 Yukon Gold Potatoes, sliced (the thicker the slice the longer to cook)
  • 1 Yellow Onion, diced
  • 1 lb Ground Beef
  • 4 Cloves of Garlic, minced
  • 1 Tbsp Rosemary
  • Salt and Pepper to taste
  • 2 Cups Tillamook Thick Shredded Colby Jack Cheese
  • Garnish with fresh basil and parsley

Thin Gravy:

  • 2 Tbsp Butter
  • 2 Tbsp Flour
  • 4 Chicken Buillon cubes
  • 1 tsp Red pepper Flakes
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Rosemary
  • 1 1/2 Cup Water
  • 1/2 Cup Milk

Preheat oven to 350 degrees.

In a medium skillet add 1 tbsp cooking oil and add the onion. Saute over medium heat until the onions are soft. Add the beef and rosemary. Cook until the beef is nicely browned. Drain the fat. Return to heat and add garlic, saute for just another 1-2 minutes. Salt and pepper to taste. Remove from heat.

To make the gravy in a medium saucepan melt the butter with the buillion cubes, rosemary and red pepper flakes. Whisk in the flour. Cook for 1-2 minutes until it starts to brown a little. Slowly add the water 1/2 cup at a time, whisking it together until all the lumps are gone. Add the milk and garlic powder. Bring to a simmer for 5-7 minutes whisking occasionally until it’s thick enough to coat the back of a spoon.

Spray a 9×9 cooking dish with cooking spray. Lay down half the potato slices in a single layer slightly overlapping them. Cover with half the beef, sauce and cheese. Repeat a second layer of potatoes, beef, sauce and cheese. Cover with tin foil.

Bake for an hour, test the potatoes with a fork. There should be minimal resistance. Bake longer if needed.

Top with your favorite garnish…I always for go for basil and parsley.

Chicken Pot Pie

There used to be this little bakery in Logan that would make amazing family sized pot pies. That place closed a long time ago, but every time I want a good comfort food I always remember that pot pie with it’s golden flaky crust and savory gravy with beautiful chicken and veggies.

I was really sick one day and Levi and one of our good friends wanted to make a pot pie. I was fascinated by the whole procedure, I had always thought it was so complicated and was scared to try it myself. I sat on a chair in the dining room wrapped in a blanket and watched the whole spectacle. Which turned out to be incredibly simple! That first time we used pre-made pie dough, since then we have journey into the world of homemade pie dough. I like to add some garlic salt to my dough to add another layer of flavor.

One of the best things about pot pie is that you can put in whatever veggies you like! You could spice it up with some bell peppers, or add some of your favorite spices. It’s quite the chameleon dish.

Here is our favorite recipe!

Ingredients:

  • 3 Chicken Breasts, cooked and diced
  • 2 Tbsp Grapeseed Oil
  • 2 Potatoes, diced
  • 1 Medium Onion, finely diced
  • 3 Carrots, diced
  • 2 Celery Stalks, sliced
  • 1 Cup Frozen Peas
  • 1 Cup Frozen Corn
  • 1/4 Cup Butter
  • 1/4 Cup Flour
  • 1 Tbsp Rosemary
  • 3 Cloves Garlic, finely chopped
  • 1 tsp Oregano
  • 1 tsp Dried Parsley
  • 3 Cups Chicken Broth, you can substitute in 1 cup of milk if desired
  • Optional: 1/2 Cup 3 Cheddar Cheese Blend
  • Salt and Pepper to taste
  • Pie crusts, store bought or make your own here

In a large skillet heat the Oil over a medium temperature. Add the potatoes cook for 4-5 minutes until tender. Add the onions, carrots, celery, peas and corn. Cook for another 8-10 minutes until the onions are soft and opalescent, add chicken. Remove from heat and set aside.

In a medium sauce pan melt the butter. Add the garlic, Rosemary, Parsley and Oregano. Once the butter starts to turn a golden color whisk in the flour. Cook for 2 minutes whisking occasionally. Slowly whisk in the chicken stock. Bring to a boil whisking occasionally. Salt and Pepper to taste.

Preheat oven to 375.

Pour the sauce over the veggies and chicken. Let cool for 5 minutes.

Using a pie dish or a deep round baking dish line with pie dough. Spoon filling into the crust. Add cheese now if desired. Lay second pie crust over top. Trim and crimp the edges with a fork. Cut 6 vents in the top.

Bake for 30-45 minutes until crust is golden brown. Let cool for 10 minutes. 

Serve and enjoy!

 

Chicken Noodle Soup

When the weather outside is frightful sounds like a great time for soup!! One our favorite things to do during winter is watch a wonderful Christmas movie, snuggle with the dogs, and enjoy a nice hot bowl of soup and a grilled cheese sandwich.

There are just 2 movies that I watch every single year for Christmas. Whenever I wrap Christmas presents I always watch The Lion, The Witch and The Wardrobe. I have been obsessed with this movie ever since I was a kid and I love the remake as well! My other Christmas obsession is Muppet Christmas Carol! I mean come on……does it get any more warm and fuzzy than Muppets telling a feel good tale?!?! I freaking love Muppets.

With feel good movies you need to have a feel good meal! Voila!

This soup is really flavorful and warms you right down to your toes! I especially love it with homemade noodles. Makes for a very hearty meal any soup lover will gobble down! 

Ingredients

  • 3 large Chicken Breasts
  • 1 large Onion, finely diced
  • 3 Carrots, diced
  • 4 stalks of Celery, sliced
  • 3 cloves Garlic, minced
  • 2 Tbsp Grapeseed oil
  • 10 Cups Water
  • 7 Chicken Buillion Cubes
  • 3 Bay Leaves
  • 1/2 tsp Red Pepper Flakes
  • 1/2 Cup Parsley, finely chopped
  • Salt and Pepper to taste

Noodles

  • 2 1/2 Cups All Purpose Flour
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 3 Eggs
  • 1/4 Cup Water
  • If you don’t want to make noodles you can buy egg noodles or a fun shaped pasta

In a large pot over medium heat add the Grapeseed oil and onion, carrots, garlic and celery. Season with salt and pepper and saute for about 5 minutes until the veggies are slightly softened. Add the water, buillion cubes, bay leaves, red pepper flakes, parsley, and whole  chicken breasts.

Bring to a boil. Cover and reduce heat to low. Simmer for 45 minutes.

If you are making the homemade noodles you can use your counter top or a large mixing bowl. Combine all the ingredients and knead for 3-5 minutes until the dough becomes firm. You may need to add flour or water to get the right consistency. Not too sticky and not too dry and crumbly. Divide dough into 4 sections. You can either use a pasta rolling machine or a rolling pin on a floured surface. Roll the dough somewhere between 1/4 and 1/8 inch. Use a pizza cutter to cut noodles into your desired length.

Remove chicken and let cool a bit. Chop up the chicken into small bite size pieces. Return to pot. Add noodles. Cook for another 5 minutes until noodles are fully cooked. Salt and pepper to taste.

Serve up with crackers, crusty bread or a grilled cheese sandwhich!!

 

Chicken Fettuccini Alfredo 

Chicken Fettucini Alfredo has been one of my favorite food ever since the first time I had it!! Who doesn’t love juicy seasoned chicken breast sautéed in olive oil smothered in a warm creamy sauce? And place that on a pile of fresh noodles!! Omg I am drooling already!

Levi has said that for a big chunk of his life this was his favorite dish! He always used to order this whenever we went to Italian restaurants. So naturally I wanted to make a meal that hopefully would be the best version of his favorite meal!

There are so many different versions of Alfredo sauce out there. It can be a bit overwhelming. I like this recipe because it’s simple with just a hint of garlic and Parmesan.

Serves 3-4

  • 2-3 chicken breast.
  • 1 Tbsp each onion salt, granulated garlic, dried basil
  • 2 Tbsp olive oil
  • 1/2 cup Butter, unsalted
  • 1 pint heavy cream
  • 1 Tbsp cornstarch
  • 1 clove garlic, minced
  • 1 cup Parmesan, grated
  • Black pepper

Get the recipe for homemade pasta here!

 

Prepare the chicken breast by cutting them in half the long way, then cut chunks about 1/2 inch thick. Rub the onion salt, granulated garlic and basil into the chicken. In a medium skillet heat up the olive oil over medium heat. Sautée the chicken until they are slightly browned on all sides and cooked all the way through. Remove from heat and set aside.


In a medium sauce pan add the butter and garlic. Let it melt down about half way. Add the cream and cornstarch. Use a whisk to combine until the butter is all melted. Add the Parmesan. Bring to a boil. Reduce heat and simmer for 15-20 minutes. Whisk occasionally.

Add chicken to the sauce. And top your prepared noodles.

Pepper to taste and enjoy your indulgence!!

Grown Up Mac & Cheese with Bacon and Pesto

As a child Mac and Cheese was a staple in my diet! I was quite partial to Kraft Mac and Cheese. Even though my mom tried to broaden my horizons with home made Mac and cheese with like 3 or 4 different cheeses. I would have none of it! It was creamy golden sauce for me! I did allow add ins like hot dogs or my personal favorite was peas!!

So now as “young adults”(that’s what Levi calls us) it’s time to take the love of Mac and cheese to the next level. And what is more grown up than pesto? I love pesto…..that burst of flavor in every bite is a joy. I would even go as far as to say it’s my favorite pasta sauce! Levi was hesitant about food with pesto, but I needed it in my life. So I thought what better way to sneak it into a meal than have it with bacon and cheese?!? He loved it! Yay 🙂

 

Serves 3-4

Ingredients:

  • 1 pound Macaroni elbows, prepared according to package instructions
  • 6 slices Bacon, fully cooked, cooled and chopped or crumbled.
  • 1/4 cup Butter
  • 1/4 cup Flour
  • 1 clove Garlic, minced
  • Pinch of salt and Ground pepper
  • 2 Cups Milk
  • 1/2 cup Cheddar Cheese, shredded
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/4 cup Bertolli Pesto

In a medium saucepan add the garlic and butter over low heat. Slowly melt the butter then add the flour. Increase heat to medium and whisk for about 2 minutes until it starts to thicken and bubble. Add the salt and pepper. Slowly whisk in milk. Keep whisking until it also starts to thicken and boil. Add both cheeses.

Whisk until melted. Remove from heat. Your sauce should be thick enough to coat the spoon, but still easily stirs.

Add the pesto and bacon.  Finally stir in the prepared noodles!

Stir and serve warm!!

If you do have to let it sit for a little longer than desired, just add a little more milk and stir and reheat!

The flavors in this dish just pop! I really love it….let me know what you think 🙂

Blueberry Muffin Smoothie

IMG_2184This is like comfort food in the form of a smoothie! Super filling and the perfect boost when you are feeling down.

I have been super super sick for the last week. Some mutant form of a cold I guess. I hate being sick, and I was super stressed out because I was supposed to be starting a 3 week trip for work. Well thankfully the trip was postponed and I was given the weekend to rest and get myself back to 100%.  Well I am not quite 100% yet, but I am most certainly feeling better!

So if you’re feeling blue then this Blueberry Muffin Smoothie might just be the pick me up you are craving!

Makes 2 smoothies:

  • 1/2 Cup Quick Oats
  • 1 1/2 Cup Frozen Blueberries
  • 1 Cup Vanilla Greek Yogurt
  • 1/2 Cup Milk
  • 1 Tbsp Honey
  • 1/2 Tsp Vanilla Extract
  • 1/4 -1/2 Tsp Cinnamon based on taste preferences
  • 16 oz Ice

Put your oats in the blender first and grind them very fine. Then add the rest of the ingredients. Blend for 2-3 minutes. Pour and enjoy!!